"Since you are the tomb keepers, why did you dig up Jin Taizu's body?" Dong Tinghua asked curiously. Pen & Fun & Pavilion www.biquge.info

The village chief frowned, with the change of the times, the original awe and belief in the royal family in the family has disappeared, and in this materialistic era, everyone wants to make money.

This tomb guarding family has been guarding the imperial tomb of Jin Taejo for more than a thousand years, and after the consultation of the family elders, they decided to dig up the tomb of Jin Taejo to see what treasures are hidden inside.

But when the coffin was opened, it was found that Jin Taizu was all golden, and something like scales hung on his body, everyone thought it was gold, and they were excited, and shouted that they were rich, but when the elders saw it, they were shocked, and Jin Taizu turned into a golden armor corpse, one of the three evil corpses.

Several elders who advocated the excavation of Kim Taejo's tomb died that night.

Of course, it is impossible to tell the twin-tailed scorpion, Zhou Tianyi and others about these things, and the village chief made up a lie and deceived Miao Weiqiang, Dong Tinghua and others.

Zhou Tianyi, of course, the twin-tailed scorpion will not easily believe the words of the village chief, but he doesn't want to ask further, this matter has nothing to do with him, and asking again may bring unnecessary trouble.

Zhou Tianyi, the two-tailed scorpion, Miao Weiqiang, the little beggar, Dong Tinghua drank sorghum wine in the Northeast, ate roasted whole sheep, and his face was full of intoxication.

"What kind of wine is this, it's so strong, I feel hot all over my body when I drink it!" The little beggar said with a big bowl.

"This is the most famous sorghum wine in the Northeast, and our family brews such a big vat every year and drinks it for a whole year!" The twin-tailed scorpion said.

"This wine is all home-brewed, not bought in the supermarket!" The village chief said.

"This home-brewed wine is delicious and energetic!" Miao Weiqiang said.

"Brother Scorpion, hurry up and tell me how this wine is made, and when I go home, I will make my own wine and drink it, and now the wine sold is full of alcohol, it is not as good as this!" The little beggar said.

"It's better to let the village chief talk about this kind of thing!" The twin-tailed scorpion said.

"Okay, I'll tell you about the process of brewing, and if we want to talk about this brewing, the first thing that comes to our mind is Du Kang..." The village chief said.

Du Kang is the "ancestor of winemaking" in ancient Chinese legends, and Du Kang began to make wine in "Shuowen Jie Zi". According to folklore and historical records, Du Kang, also known as Shaokang, was the fifth monarch of the Xia Dynasty and the son of the Xia Hou clan (also said to be from the Yellow Emperor period, Luoyang from the Eastern Zhou Dynasty, and from the Han Dynasty).

Because Du Kang is good at winemaking, later generations will respect Du Kang as the god of wine, and the wine industry will worship Du Kang as the ancestor. Kong Yingda quoted Han Yingshao's "Shiben": "Du Kang makes wine," and later generations used "Du Kang" to refer to wine.

Legend has it that during the time of the Yellow Emperor, there was a man named Du Kang, who was responsible for managing grain. At that time, with the development of agriculture, there was a bumper harvest of grain every year. However, there was too much food to eat, so they had to store it in a cave, which was dark and damp, and after a long time, all the grain rotted. Seeing this, Du Kang began to think hard about how to store grain.

On this day, Du Kang went for a walk in the woods and found a few dead trees, leaving only thick, empty trunks. Du Kang had an idea and poured all the grain into the dry trunk of the tree. After some time, Du Kang came to the woods to inspect the grain, and he was surprised to find some wild boars, goats, and rabbits lying in front of the dead trees where the grain was stored, motionless, as if they were dead. He hurriedly approached to see what was going on: the trunk of the tree that used to hold grain had cracked a few cracks, and water continued to seep from the inside out. It seems that these animals licked and ate the water before lying down. But what kind of water is this, Du Kang leaned over to smell it, only to feel a fresh fragrance coming to his face, he couldn't help but taste a few sips of this strong perfume, and suddenly felt refreshed. Later, Du Kang took the strong perfume home and invited everyone to taste it. In this way, wine gradually became popular among the people, and Du Kang was also revered as the "God of Wine"

"The process of winemaking is mainly divided into seven steps・・・・・!" The village chief continued.

Dong Tinghua, Miao Weiqiang, little beggar, Zhou Tianyi listened quietly, but the two-tailed scorpion was drinking wine and eating meat, and ・・・・・ with a smile on his face!

1. Raw material crushing; The purpose of raw material crushing is to facilitate cooking and make full use of starch. According to the characteristics of the raw materials, the fineness requirements of crushing are also different. Sorghum, corn and other raw materials account for more than 60% of those that pass through 20-hole sieves.

2. Ingredients; The combination of new ingredients, sake lees, trimmings and water lays the foundation for mashing and fermentation. The ingredients should be determined according to the size of the retort barrel and cellar, the amount of starch of the raw materials, the temperature, the production process and the fermentation time, etc., and the specific performance of the ingredients is appropriate or not, depending on whether the starch concentration in the pool, the acidity and porosity of the mash are appropriate, generally the starch concentration is 14~16%, the acidity is 0.6~0.8, and the moisturizing moisture is 48~50%.

3. Cooking and gelatinization; Starch gelatinization is made by steaming. It is beneficial to the action of amylase, and at the same time can also kill miscellaneous bacteria. The temperature and time of cooking depends on the type of raw material, the degree of crushing, etc. Generally, atmospheric pressure steaming for 20~30 minutes. The requirements for steaming are that the appearance is steamed thoroughly, cooked but not sticky, and there is no raw heart inside. The raw materials and the fermented fermented ferment If the steamed sake is steamed separately, it is called "steaming and burning".

4. Cool. If the temperature is 5~10C, the temperature should be reduced to 30~32C, if the temperature is 10~15C, the temperature should be reduced to 25~28C, and the temperature should be reduced to 25~28C. At the same time, it can also play a role in volatile odors and oxygen absorption.

5. Mix the paste. Solid-state fermented bran koji liquor is a double-sided fermentation process that uses saccharification and fermentation, and after the residue is raised, the koji and the liquor mother are added at the same time. The dosage of koji depends on the saccharification power, generally 8~10% of the main ingredient of liquor, and the dosage of the mother of wine is generally 4~6% of the total amount of ingredients (that is, 4~6% of the main ingredient is used for cultivating the mother of wine). In order to facilitate the normal progress of the enzymatic reaction, water should be added when mixing the fermented paste (the factory is called adding slurry), and the moisture content of the fermented grain should be controlled to be 58~62% when entering the pool.

6. Fermentation in the cellar. When entering the cellar, the temperature of the fermented material should be 18~20C (not more than 26C in summer), and the fermented material in the cellar can neither be pressed tightly nor too loose, and it is generally mastered in the volume of about 630~640 kg of fermented material per cubic meter. After loading, cover the sauce with a layer of bran, seal it with pit mud, and add a layer of bran. (To be continued.) )