摘要
每100kg黄酒糟添加经粉碎的天然植物混合香辛料2～4kg,充分拌匀,灌坛密封3～6个月后即为香糟。按100kg水加10～15kg香糟,再加0.5kg花椒、0.2kg茴香,入酒缸中静置48～96h,取上清液和压榨液过滤后,再加食盐、黄酒等制成香糟卤。香糟卤是一种调味产品,具有使用方便、口感鲜美之特点。(陶然)
The grinded natural vegetal composite perfume materials and pungent materials2?4kg were added into every100kg dis-tiller's grains of yellow rice wine for full mixing,after3?6months airproof storage in jars,the mixed materials developed into aromat-ic grains.Then10?15kg aromatic grains,0.5kg prickly ash and0.2kg fennel added into100kg water.After48?96h stable place-ment in wine jars,the upper clear liquid abstracted and the pressed liquid filtrated.Then with the addition of edible salt and yellow rice wine etc.,the aromatic grains halid finally produced.Aromatic grains halid was used in flavor seasoning and had the advantages of convenient application and fresh taste etc.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第2期108-108,107,共2页
Liquor-Making Science & Technology
关键词
利用
黄酒糟
香糟卤
调味品
comprehensive utilization
distiller's grains of yellow rice wine
aromatic grains halid
flavor-seasoning product
