The effect and function of glutinous rice wine
Traditional Chinese Medicine: Sweet rice glutinous rice wine, can stimulate the secretion of digestive glands, increase appetite, help digestion. After glutinous rice is brewed, the nutrients are more easily absorbed by the body and it is the best for qi and nourishing blood for middle-aged and elderly people, pregnant women and the weak. Cooking meat with glutinous rice wine can make the meat more delicate and easy to digest. The glutinous rice wine also has the effect of refreshing and relieving fatigue, thirst quenching, and promoting blood circulation and emollient. The following symptoms also have a certain effect: looking bleak, spontaneous perspiration; or weak physical weakness, dizziness, dizziness, pale complexion, lack of gas, weakness, deficiency of stomach, clear stool embolism.
Western medicine: Rice wine is a product of glutinous rice or rice fermented by Rhizopus (as well as a small amount of mucor and yeast). The chemical composition and physical state have undergone great changes. The starch is converted into small-molecule sugars, the protein is partially decomposed into amino acids and peptides, changes in lipids, and changes in the combined state of vitamins and mineral resources all contribute to the effective promotion of its nutritional functions. Its nutritional function is also based on this chemical and physical changes. Moreover, some of the flavoring substances produced during the fermentation process also greatly improve its taste.
First, the analysis of sugar: Starch in rice into monosaccharides and oligosaccharides, which is more conducive to its rapid addition of human energy, as well as change the taste. The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose, isomaltose.
Second, the acid analysis: acid for the taste of rice wine and stimulate the secretion of digestive juice has a very important role, most of these organic acids in the fermentation process of rice starch produced by the root enzyme. Organic acids contained mainly include lactic acid, acetic acid, and citric acid.
Proteins and Amino Acids: Most of the proteins in rice are insoluble in water (gluten, prolamin, albumin, globulin), and how much of the protein in the fermentation process is broken down into free amino acids and peptides. It is helpful for its nutritional improvement.
Fourth, vitamins and minerals: Most of these substances are contained in rice itself, mainly due to changes in their combination, and root enzymes also produce some vitamins during fermentation. It mainly needs vitamin B family, vitamin E, and various minerals.
Glutinous rice wine, also known as glutinous rice wine, sweet wine, fermented glutinous rice, glutinous rice, and the main raw material is glutinous rice. The brewing technology is simple, the taste is sweet and mellow, and the content of ethanol is extremely small, so it is deeply loved by people. In the production of some dishes, glutinous rice wine is often used as an important seasoning.
The main purpose of glutinous rice wine
Glutinous rice wine In the liquor, glutinous rice wine is the most widely used, not only has the general drinking function, but also has many other uses.
1, drinking glutinous rice wine aroma, mild wine, nutritious, very popular with people. The glutinous rice wine drink method is various: in winter, it is often used for warm drinks, and it is served in hot water with hot heat or fire and heat; it is used in cold water in summer, ie it is not treated, it is poured into the cup for drinking; there is also the ice-cold method in the glass. Place some ice cubes in it, inject a little glutinous rice wine, add water to dilute it, and drink it. Drink glutinous rice wine into a soft drink and other drinks for sparkling wine.
2, seasoning
The glutinous rice wine has a rich aroma and is rich in amino acid and other flavoring substances. When cooking leeks, adding a little, not only can wake up, but also increase the delicious taste.
3, Medicinal glutinous rice wine has the reputation of “the length of one hundred medicinesâ€, and it is an important adjuvant or “pharmaceutical primer†in medicine. In traditional Chinese medicine prescriptions, glutinous rice wine is commonly used for soaking, cooking, and steaming moxibustion for certain Chinese herbal medicines, or for preparing ginseng reconstituted pills and various medicinal wines.
How to eat glutinous rice wine
Rice wine made with glutinous rice wine can be eaten raw. However, there is some stimulation of the stomach. It's better to boil and eat, and the taste is softer. It is neither sweet nor greasy. In the glutinous rice wine to play a flower or add appropriate amount of brown sugar nourishing effect is better; sometimes glutinous rice balls (preferably small round rice) into the rice wine, and then hit the egg flower made of glutinous rice dumplings.
Special Tips 1. The alcohol content of glutinous rice wine is low, but the "last strength" is sufficient. 2, if over-fermented, glutinous rice is empty, all the water, the taste is too strong.
If the fermentation is not enough, glutinous rice has raw rice grains and tooth decay. Insufficient sweetness and insufficient wine. When melody is mixed, if the water is sprinkling, the last glutinous rice is empty and it is not a piece. A cook will be scattered. 3. The key to making glutinous rice wine is to clean the utensils. There must not be any oil. The rice is green and black and must be no. If the rice surface is a little white hair, it is normal and can be cooked. 4, mixed with melody must be after the glutinous rice cool thoroughly. Otherwise, hot glutinous rice kills the mold. The result is either sour or smelly. 5, must be well sealed. Otherwise it is sour and astringent. 6, the temperature is not low. The best temperature is about thirty degrees Celsius (80 degrees Fahrenheit).
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