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Liquor produced by adding Orostachys and a preparation method thereof
Liquor produced by adding Orostachys and a preparation method thereof
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机译：添加口骨菜生产的酒及其制备方法
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摘要
A method for preparing an Orostachys japonicus added liquor is provided to obtain the liquor with clear red color and unique taste and smell of Orostachys japonicus by using a hot water extract of the Orostachys japonicus as water for alcohol fermentation or leaching the Orostachys japonicus in an alcohol fermentation solution. A method for preparing an Orostachys japonicus added liquor comprises the steps of: (a) after mixing 100 parts by weight of hard-steamed rice, 5-15 parts by weight of malt, 0.5-2 parts by weight of yeast, and 150-200 parts by weight of a hot water extract of Orostachys japonicus, fermenting a mixture at a temperature of 20-24 deg.C for 2-5 days to prepare a base; (b) after mixing 100 parts by weight of the base, 500-700 parts by weight of hard-steamed rice, 40-130 parts by weight of malt and 1,000-1,500 parts by weight of a hot water extract of Orostachys japonicus, fermenting a mixture at a temperature of 20-24 deg.C for 10-15 days to prepare a liquor base; (c) after filtering remnants from the liquor base, aging it in a container at a temperature of 4-20 deg.C for 3-5 days; and (d) after distilling a liquor obtained from the step(c) at a temperature of 80-110 deg.C for 0.5-2 hours, adding 5-15 parts by weight of Orostachys japonicus to 100 parts by weight of the distilled liquor and leaching it at a temperature of 20-24 deg.C for 5-7 days, filtering a leachate and aging it at a temperature of 4-20 deg.C for 1-6 month(s).
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