Fujin Laojiao [Heilongjiang Fujin Specialty]

What is Fujin Laojiao? Authentic Heilongjiang Fujin Specialty: Fujin Laojiao

Content Summary:Do you want to know what Fujin Laojiao is? This article is a detailed introduction toHeilongjiang Fujin specialty - Fujin Laojiao. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Fujin Laojiao. The full text takes about 4 minutes to read, mainly including the basic introduction of Fujin Laojiao and its nutritional value? What are the product features of Fujin Laojiao? The production method of Fujin Laojiao, etc

Basic Introduction of Fujin Laojiao

Fujin Laojiao Brewing Co., Ltd. has also innovated in technology and process, studied flavor substances, aroma types, and north-south styles, and used modern technology to transform traditional processes to improve the intrinsic quality of products, fully reflecting the characteristics of "glutinous single grain as the main ingredient, combining multiple grains; Daqu as the main ingredient, steaming and burning", and entering a new stage of technological innovation in history

Traditionally, Baijiu is believed to have the functions of promoting blood circulation, promoting pulse circulation, helping 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, delay the deposition of cholesterol and other lipids in the blood vessel wall, which is beneficial to the circulatory system and cardiovascular and cerebrovascular systems

The appearance is orange yellow, clear and transparent, without impurities or foreign objects. The wine has a mellow and fragrant taste, a sweet taste, a alcohol content of about 15 degrees, and an acidity of less than 0.5

Production method of Fujin Laojiao

1. Crushing: After drying the corn in the sun or on a heated kang, it is crushed into fine powder using a water mill or grinder, and the residue is sieved out

2. Mixing: Spread the sieved corn cob powder on a drying mat, heat water and stir. The amount of water should be controlled at 90-100 kilograms per 50 kilograms of raw materials. After mixing, the material should feel moist when held by hand, but it should not clump

3. Steaming: Put the mixed material into a bottle. But before bottling, just steam the empty bottle, wait for the steam flow to rise for five minutes, and then put the material into the bottle for steaming. During operation, a layer of gas should be added, followed by a layer of Ni. The ingredients should be added in sequence to the bottle mouth and steamed until the sweat is collected and the foam is released. Usually steamed in 4 hours

4. Saccharification: Steam the ingredients until they are fully cooked, then let them dry until the temperature drops to around 35 ℃ before bending. For every 100 kilograms of raw materials, use 1.75 kilograms of yeast. After stirring evenly, put it into a tank or bucket, and the material temperature should be kept at 30 ℃. The sweet slurry will be formed after 18-20 hours of husking<5. Fermentation: To ensure good fermentation of the raw materials, a small amount of red wine residue and 2 kilograms of yeast powder are added after leaving the tank. Wait for the material temperature to drop to 30 ℃ before returning to the fermentation tank for fermentation. On the first day of fermentation, the temperature can reach 33 ℃, gradually decreasing on the second day. By the time the material is released from the tank on the seventh day, the temperature has dropped to 27-28 ℃, and it can be extracted and distilled

Sixth, Distillation: In the distillation process, the beginning should be vigorously heated, the middle should be kept warm, and finally distilled on high heat for 15 minutes, so that all the ingredients are distilled out from beginning to end. The alcohol content of the finished product is 40-80 degrees, with a maximum of 50 degrees. It is white in color, fragrant in aroma, and has a fermented taste