1. Ingredients: rice bran 100 kilograms, stir in 20 kilograms of rice, add 100 kilograms of water, water temperature 36 °C. After stirring, stack for one and a half hours to allow it to fully absorb moisture. Mixing requirements do not clump.
2. Steaming: Mix the ingredients in a timely manner, stir-fry and steam until the atmosphere is steamed for 2 hours. Check if the rice has been sticky, hard-hearted, and smelly. If it has reached this standard, it indicates that it has been gelatinized and it can be eaten.
3. Saccharification: The steamed rice bran is poured out of the stand and cooled. When the temperature drops to 36 °C, you can pour distiller's yeast. The dosage is 2.2-2.5 kg per 100 kg of raw material. After mixing well, when the temperature drops to 30°C, it will hit the heap. When the temperature drops to around 25°C, it will be loaded into the cylinder. The temperature will begin to increase in 8-10 hours, and the temperature will rise to 46-48°C in 18-20 hours. At this point there was a smell, no acid, and the hand could not squeeze. Shovels are made of pine lumps when shoveling, but hard cakes are not good.
4. Cooking: Put the raw rice bran material into a pot, seal it with a lid, stir it, and cook it quickly.
Size: Mix
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