PREPARATION METHOD OF HIGH QUALITY HONG JOO FERMENTED BY USING TREATED NEW RICE

摘要

A preparing method of Hongju fermented by using the new rice and king oyster mushroom is provided to improve quality of Hongju by pretreating the mixture of new rice and king oyster mushroom and adding the pretreated mixture between the first mash and second mash stages, thereby improving sitological value of Hongju. The preparing method of Hongju fermented by using the new rice and king oyster mushroom comprises the steps of: preparing the new rice as a main material; adding 2.5% as compared to the main material of the new rice and king oyster mushroom mixed powder between the first mash and second mash stages of the new rice and fermenting the mixture to prepare the medicinal wine; and adding 3% of Ganoderma lucidum, and 1% as compared to the weight of Ganoderma lucidum of the new rice and king oyster mushroom mixed powder into 1 liter of the distilled liquor with alcohol concentration of 40% which is prepared by distilling the medicinal wine, and leaching the mixture for 6 hours.