Lingta Baijiu [Liaoning Chaoyang Specialty]

What is Lingta Baijiu? Authentic Liaoning Chaoyang Specialty: Lingta Baijiu? This article is a special article about Lingta Baijiu, a specialty of Chaoyang in Liaoning Province, which was reviewed and edited by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Lingta Baijiu. It takes about 9 minutes to read the full text, mainly including the basic introduction of Lingta Baijiu and what is the nutritional value of Lingta Baijiu? What are the product characteristics of Lingta Baijiu? How did the history of Lingta Baijiu come from? The production method of Lingta Baijiu and the award-winning honor of Lingta Baijiu

Basic Introduction of Lingta Baijiu. Lingta Pure Wine Series is a brand on the national famous liquor "Red List" of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China. This wine uses high-quality red sorghum in western Liaoning as the main raw material, combines the essence of traditional technology and modern technology, and uses three-stage membrane filtration and purification technology to develop

Lingta Baijiu. What is its nutritional value

Baijiu has the functions of promoting blood circulation, promoting medicine, improving appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing from cold. Drinking a small amount of low alcohol Baijiu can expand small blood vessels, promote blood circulation, and delay the deposition of cholesterol and other lipids in the blood vessel wall. It is beneficial to the circulatory system and the cardiovascular and cerebrovascular systems. What are the characteristics of Lingta Baijiu

The color is clear and transparent, the flavor is elegant and pure, soft, sweet and mellow, the wine body is harmonious, the aftertaste is clean, and the style is unique. How did Lingta Baijiu come into being after drinking

Beyond the Great Wall, Chaoyang was once the ancient capital of the Three Yans, also known as Liucheng and Longcheng in history. There is a saying that goes, "But let the flying generals of Longcheng be here, not let the Hu Ma Du Yin Shan be. Later, there was the folk story of 'Kangxi Drunken in the Morning Sun'. Legend has it that during the 37th year of the Kangxi reign of the Qing Dynasty, there was a period of peace and prosperity, with music and dance rising to the top. Emperor Kangxi returned to his hometown to pay respects to his ancestors. On the way, he heard that the ancient capital of the Three Yans, Longcheng, had outstanding people and land, the Tang and Liao ancient pagodas were famous in history, and the Youshun ancient temple was bustling with incense. He then issued an edict to take a detour through Longcheng. On this day, as noon approached, Emperor Kangxi and his delegation arrived outside the East Gate. There were already patrolling officers and local officials standing in front of them, bowing and welcoming them. Although Emperor Kangxi was an emperor on horseback, he was also tired and tired from his horse fatigue all the way and was lying on his back in a sedan chair. Coincidentally, a gentle breeze blew by, and the sedan chair curtains opened lightly, carrying a refreshing and rich aroma in the breeze. Emperor Kangxi couldn't help but feel refreshed and sat up. He looked around and said, "Respected officials, please be excused for now. Just now, I smelled a intoxicating aroma of wine, which made me feel happy. I don't know where this aroma came from." The local official quickly knelt down and said, "Your Majesty, this is the famous aroma of wine emanating from the Cao family's old pot in the whole city. Emperor Kangxi was tired of drinking the imperial wine of the capital city. When he heard that there was a rich and fragrant old wine in this frontier area, he immediately became interested and wanted to taste it. Although Emperor Kangxi was revered as the emperor, he also fought in both the north and south. He had a bold temperament and was good at drinking strong liquor, even drinking eight large bowls in one breath. Calmly contented, unconsciously drunk, slept until sunset, woke up and asked the attendant: "Who made this wine?" The attendant said: "It is the Santai Lingta wine made by Cao Sanxi, the grandson of Cao Bangyan, the 14th generation of Taigu people in Shanxi Province." Emperor Kangxi heard that the dragon was happy, and said: "This wine has the spirit of Fengshan, inherited the charm of Lingshui, condensed the peak of the three towers, and gathered the essence of grains. It can be called a miracle. It is really a good wine in the world, and it is unique outside the Great Wall." Shuasha Shuasha Walking Dragon Snake wrote down the three characters "Santai". Since then, "Santai" has become the imperial liquor, which has been fragrant for hundreds of years. The production method of Lingta Baijiu is distillation. Select fresh, plump, pest free, and mold free brown rice, steam it thoroughly in a pot, without undercooked or burnt

2. Spread and dry. After steaming the raw materials, they should be taken out of the pot and spread to dry. To cool them quickly, they can be blown to cool down or rinsed with cold water and drained

3. Vaccination. After the material temperature drops to around 30 ℃, the crushed koji seeds can be evenly mixed in, usually with a koji amount of 0.6% to 1%. The fermentation container should be a wide mouthed tile basin, with a curtain in the middle for heat dissipation and observation. The material layer should be evenly thick, and a small amount of koji seeds can be sprinkled on the surface of the raw materials, and then covered for fermentation<4. Pre fermentation. Maintain a material temperature of around 30 ℃, generally not exceeding 33 ℃, and keep the temperature in the fermentation chamber at around 25 ℃. Pay attention to insulation in winter and cooling in summer. After about 8 hours, the temperature of the material begins to rise, and it is necessary to remove the cover to dissipate heat. Do not let the temperature of the material exceed 37 ℃. After 16 hours, a saccharified liquid appears at the bottom of the pot, which is called fermented wine. The wine should be clear, slightly yellow, with a sweet aroma and a slight acidity, indicating good fermentation and the end of pre fermentation

5. Rotary cylinder. Transfer the fermented wine into a fermentation tank, add 120% to 125% warm water at 30 ℃, and cover with a lid. On the second day after the transfer of the fermentation tank, the bottom of the entire mash is flipped over. In summer, the tank can be sealed in time, and in winter, it can be sealed the next day by sealing the tank mouth with plastic film for anaerobic fermentation. The material temperature and room temperature are basically the same as before fermentation

6. Distillation. It usually takes about 15 days for fermentation to complete. If better wine quality and taste are required, the fermentation time can be appropriately extended to 20 or 30 days. Distillation requires a sudden, moderate, and gradual increase before starting the fire

7. Finished product. The distilled Baijiu is the original rice wine, which has a strong rice flavor, clear liquor quality, slightly sweet and mellow, without any foreign flavor, and has a better taste after aging. When drinking, pay attention to cooling and do not let the temperature of the wine exceed 30 ℃ to avoid spilling and affecting the quality of the wine. When receiving the wine, it's better to cut the tail and put it into the next pot for re steaming

Lingta Baijiu's award honor

Lingta Liquor has passed the ISO9001 international quality system certification, and was the first batch in Liaoning Province to be recognized by the Chinese party's Fangyuan logo. The leading product is Lingta brand series Baijiu, which won the National Quality Product Award and the Gold Award of the First China Food Expo. It is a famous brand product in Liaoning Province, a provincial quality free product, and ranked first in the provincial quality evaluation famous liquor list. It is known as the "city liquor" of Chaoyang City. Among them, the innovative development of the 21st century new Baijiu Lingta pure liquor was called "the first in China" by experts, and ranked fourth in the "red list" of the famous liquor of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China