| 摘要 |
The present invention relates to a method for manufacturing fermented overcooked rice. The method includes a step of completing a complex microbial fermentation solution, a mixing step, a fermentation aging step, a step of soaking fermented mixed grains, a steaming step of applying steam to the soaked grains, a heating step, and a packaging step. [Reference numerals] (AA) Traditional medicinal herb; (BB) First fermentation; (CC) Second fermentation; (DD) Third fermentation; (EE) Fourth fermentation; (FF) Fifth fermentation; (GG) Complex microbial ferment liquor; (HH) Salt, lactobacillus; (II) Lactobacillus propolis; (JJ) Mineral yeast; (KK) Actinomyces bacillus subtilis; (LL) Glycerin; (MM) Baekbi, barley, brown rice, brown rice glutinous rice, glutinous rice, glutinous black rice, watery black rice, beans, white corvania, black soybean, perilla; (NN) Fermentation; (OO) Immersion; (PP) Steaming; (QQ) Heating; (RR) Cooling; (SS) Packaging; (TT) Complete |
