THE MANUFACTURING METHOD OF RICE WINE USING PHELLINUS LINTEUS

From the paper

Abstract

A method for preparing coarse liquor is provided to extend the storage period by 4-5 days and to increase the content of organogermanium, various minerals and amino acids. A method for preparing coarse liquor comprises the steps of mixing Phellinus yucatensis, Fomes fomentarius and Angelica gigas Nakai in a ratio of 70:20:10 by weight, drying it to the water content of 5 % or less, and pulverizing it into a size of 1-10 micrometers drying whole meal to the water content of 5 % or less, and pulverizing it into a size of 100-150 micrometers mixing the two pulverized ones in a ratio of 5:95 to 50:50 by weight mixing the obtained powder and purified water in a ratio of 100:20 to 100:25 and stirring it molding it in a frame having a dimension of 300 cm, 300 cm and 150 cm fermenting the molded one at 35-40 deg.C for 5-10 days drying it at 45-50 deg.C to make yeast mixing the Phellinus yucatensis powder and yellow sugar in a ratio of 100:30 by weight mixing the mixed one and purified one in a ratio of 100:20 by weight and fermenting it at 30-50 deg.C for 5 days and making coarse liquor by using the prepared materials.