Production method of Chinese style solid whisky

A production method and whiskey technology, which is applied in the field of solid Chinese whiskey production, can solve problems such as not full taste, not prominent ester aroma, restrained market demand, etc.

Inactive Publication Date: 2017-06-27
山东三茵威士忌有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology makes use of different types of cereals like sorghums or rye breadingas well as various plant foodstuffs such as sunflower seedings, guarana seeds and walnuts. These ingredients help create an odoury flavored liquid called alcoholic beverages that can last up to several months without losing its freshness over time.

Problems solved by technology

The technical problem addressed in this patented text relates to developing an ideal liquid spirit that can match different tastes or preferences among China's populations while still being able to maintain its quality over time due to their influence from traditional traditions such as Japanese cuisine.

Method used

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  • Production method of Chinese style solid whisky

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Embodiment Construction

[0030] The preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so that the protection scope of the present invention can be more clearly defined.

[0031] Refer to figure 1 As shown, the present invention provides a method for producing solid Chinese whiskey;

[0032] Before preparation, first excavate the pit and make mud embryos. The pit is made through the following steps:

[0033] S21. Dig several ponds 2.5 meters long, 1.8 meters wide, and 2.5 meters deep on the moist indoor ground, mix the loess with flour wheat, soybeans, and wheat straw, add appropriate amount of boiled beef broth and ethyl caproate Stir the ester culture solution into a soft mud, press a mud embryo with a length of 24 cm, a width of 12 cm and a thickness of 6 cm with a mold, and air dry for 24 hours;

[0034] S22. Stagge

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Abstract

The invention discloses a production method of Chinese style solid whisky. The Chinese style solid whisky is produced by taking grains such as sorghum, rice, glutinous rice, corn and wheat as a raw material, adding a group of vegetable starchy auxiliary materials: a water chestnut, a gorgon fruit and a lotus seed, performing fermentation and distillation with a solid microbial mud fermentation pit, and storing raw wine with an oak barrel in a class-based manner for a long term. The novel whisky has a pit flavor of Chinese baijiu and a comfortable oak flavor of American traditional whisky, and is amber, and not turbid after ice is added, and sober-up is quick after a user drinks the whisky.

Description

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Claims

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Application Information

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Owner 山东三茵威士忌有限公司
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