| 摘要 |
<p>PURPOSE:Raw garlics are steamed, fermented with a yeast for SAKE-brewing, and distilled to give a garlic liqueur increasing health and vitality. CONSTITUTION:About 900kg of KOJI (rice malt) are combined with about 500kg of water, stood in a room at about 30 deg.C for 7-10 days to effect fermentation. Then, about 800kg of raw garlic are crushed or ground, steamed and combined with 800kg of water with stirring, then stood in a room at about 30 deg.C for about 4-5 days to effect fermentation. Both products are mixed, combined with about 500kg of additional water with thoroughly stirring, then stood in a room at about 30 deg.C for 25-26 days (for 1 month) to effect fermentation. After the fermentation ceases, the mash is distilled to give the objective garlic liqueur.</p> |
