| 摘要 |
A dongdongju (unstrained rice wine) is prepd. by (a) steaming glutinous- or unglutinous rice at 120 deg.C for 15 min., 80 deg.C for 10 min. and 120 deg.C for 5 min., (b) cooling the steamed rice to 30 deg.C to obtain the rice cooked hard (I), (c) mixing the (I) with malt, ricorice-, cnidium officinale-, phelloteri radix-, and dryed ginseng powder, and cooling to obtain the mixt. (II), (d) roasting malt powder, mixing with yeast, soaking inwater for 2 hrs. and filtering with 300 mesh sieve to obtain the filtered soln (III), (e) mixing the (II) nd (III), and fermenting, and (f) mixing the fermented soln. with herb extracts, and re-fermenting for 2 hr. to obtain the final product. The herb is Buplerum, amonisemen, Sandal wood, Atractylis rhizoma etc..
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