Raw materials: rice, Polygonum hydropiper, bay leaf, orange leaf, lentil leaf, bamboo leaf and grass.
The preparation method is as follows: 200 grams of laurel leaves, 200 grams of orange leaves, 200 grams of lentil leaves, 200 grams of bamboo leaves, 200 grams of field grass and 4 kilograms of Polygonum hydropiper are chopped, dried, mixed with 50 kilograms of rice, and crushed by a pulverizer for later use. The above ratio is based on 50 kilograms of rice. If the quantity is small, it will be reduced proportionally.
Add the above mixed powder into warm water at 37℃ and stir, and the amount of water added will be subject to the fact that it will not drop by hand, and make into balls the size of dumplings. Put the pills in the basket and rotate, and sprinkle the medicine head (powder made of old koji) while rotating.
The dosage of the drug head is controlled so that the surface of the pellets is evenly coated with a layer. Put the grains coated with distiller's yeast powder into a basket (or grain sieve), and lay a layer of straw on each layer. Pay attention to the spacing between particles.
Finally, ferment the baskets filled with granular materials one by one and put them in the barn, or choose a corner with straw at the bottom, a basket on the top, a layer of straw on the top, and then wrap them with a film (no film is needed at high temperature). Ferment for 24-36 hours. When water drops are found on the film or straw, open the lid and cool down and ventilate to avoid overheating and burning koji. Naturally cooling, taking out, spreading and drying to obtain the finished product.
The common problems in making liqueur koji are:
1, no fermentation: first, the ratio of rice to koji should be correct and the temperature should be reached; Secondly, if the temperature is too low, koji can't be fermented, and if the temperature is too high, it will kill the strains and can't be fermented. Besides, there is too much water.
2, long hair: rice can not be stained with oil, salt or raw water during the production process. Ensure that the rice wine basin is clean, free of water, oil and salt.
3. Bitterness: Too many distillers' yeast, or high temperature and long fermentation time are the causes of bitterness.