Manufacturing method of Korean rice juice
The invention relates to a manufacturing method of Korean rice juice. The method comprises the following steps of i, performing sufficient stirring and uniform soaking on barley malt and water; ii, fishing out the soaked barley malt and putting the soaked barley malt into clean water; kneading the b...
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| creator | DUAN YUKAI |
| description | The invention relates to a manufacturing method of Korean rice juice. The method comprises the following steps of i, performing sufficient stirring and uniform soaking on barley malt and water; ii, fishing out the soaked barley malt and putting the soaked barley malt into clean water; kneading the barley malt until the clean water is in a greyish white color; obtaining primary barley malt juice; iii, fishing out the barley malt in the step ii; repeating the operation in the step ii; obtaining secondary barley malt juice; iv, mixing the primary barley malt juice and the secondary barley malt juice obtained in the step ii and the step iii; v, skimming away non-precipitated slag and bubbles in the barley malt juice; vi, putting cooked rice into the clear barley malt juice; performing soaking for 5 to 8 hours; vii, performing open fire heating on the barley malt liquid in the step vi till the boiling; adding maltose; performing sufficient stirring; performing self cooling. The major ingredients of the rice juice |
| format | Patent |
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The method comprises the following steps of i, performing sufficient stirring and uniform soaking on barley malt and water; ii, fishing out the soaked barley malt and putting the soaked barley malt into clean water; kneading the barley malt until the clean water is in a greyish white color; obtaining primary barley malt juice; iii, fishing out the barley malt in the step ii; repeating the operation in the step ii; obtaining secondary barley malt juice; iv, mixing the primary barley malt juice and the secondary barley malt juice obtained in the step ii and the step iii; v, skimming away non-precipitated slag and bubbles in the barley malt juice; vi, putting cooked rice into the clear barley malt juice; performing soaking for 5 to 8 hours; vii, performing open fire heating on the barley malt liquid in the step vi till the boiling; adding maltose; performing sufficient stirring; performing self cooling. 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The method comprises the following steps of i, performing sufficient stirring and uniform soaking on barley malt and water; ii, fishing out the soaked barley malt and putting the soaked barley malt into clean water; kneading the barley malt until the clean water is in a greyish white color; obtaining primary barley malt juice; iii, fishing out the barley malt in the step ii; repeating the operation in the step ii; obtaining secondary barley malt juice; iv, mixing the primary barley malt juice and the secondary barley malt juice obtained in the step ii and the step iii; v, skimming away non-precipitated slag and bubbles in the barley malt juice; vi, putting cooked rice into the clear barley malt juice; performing soaking for 5 to 8 hours; vii, performing open fire heating on the barley malt liquid in the step vi till the boiling; adding maltose; performing sufficient stirring; performing self cooling. The major ingredients of the rice juice</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Manufacturing method of Korean rice juice |
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