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How to make Monascus rice?

1. The premise of making red koji is to choose the best rice. After shelling and milling, rice bran, broken rice, grain husk and impurities need to be removed to ensure 100% purity.

2. Brewing raw materials: 1000 grams of glutinous rice, 100g of red koji rice, 10g of white koji, water. The ratio of raw materials: glutinous rice: red koji: White koji: water = 100: 10: 1: 150. Production process: select high-quality glutinous rice or japonica rice as brewing raw materials. Wash glutinous rice (japonica rice) with clean water to remove impurities. Soak glutinous rice in cold water for about 10 hours, soak it thoroughly and crush it with your hands.

3. The production method of Monascus rice: first, remove the impurities from the rice, soak it in cold water and cook repeatedly for a day, then add Monascus to ferment for about 20 days. During fermentation, it should be in contact with air properly, and after fermentation, it should be dried and insolated for several hours.

4. The production of Monascus rice begins with the culture of Monascus. First of all, prepare a suitable culture medium and inoculate the bacteria. After a period of culture, the well-growing colonies were selected and re-inoculated into the fresh medium. Repeat this process at least three times to obtain high quality Monascus colonies. Next, prepare the spore suspension. Put the colony in a container and add sterile water to ensure that the spores are uniformly dispersed.

How is the red song made? How long will it take?

1. First of all, select 1 jin of clean glutinous rice, soak it in clean water for 24 hours, remove impurities, pick it up, and cook it in a steamer. The red koji rice is soaked in cold boiled water. after the glutinous rice to be steamed is cooled, it is dispersed by water flow to facilitate mixing with red koji rice and promote the fermentation process. The dosage of Monascus rice is suggested according to the proportion of 50 grams of glutinous rice per jin, while 5 grams of sweet wine koji is added.

2. Prepare raw materials: high quality rice, Monascus seeds and the right amount of water. Choose fresh, clean rice and soak it in clean water for about 8 hours, or until the rice is fully absorbed and expanded. Inoculate Monascus: drain the soaked rice and sprinkle Monascus seeds evenly in a clean, ventilated container. Make sure every grain of rice is covered with Monascus seeds.

3. Indoor fermentation: the production of Monascus mainly depends on the reproduction and growth of Monascus, and the suitable temperature is 40 to 45 ℃. The fermentation room should be kept clean and tasteless, and the ground had better use a mixture of clay and sandy soil. The ground dries easily and needs to be updated every one and a half to two years to better spread the red indoors. In the second fermentation, the material was concentrated into a mountain shape, covered with gunny bags, sealed for 6 hours, and the suitable composting temperature was 35 ℃.

4. If Kuqu is made, it should be fermented indoors for 9 days, and 5 jin of red koji can be made for every 10 jin of rice; if it is made of colored koji, it should be fermented indoors for more than 5 days, so that Monascus can spread to the interior to produce 3 jin of koji for every 10 jin of rice; if it is made of light koji, as long as it is fermented for 2 more days, keep 40 ℃ at room temperature to make the whole rice heart fermented red, and every 10 jin of rice can produce 3 jin of koji.

5. Put the egg yolk in a bowl and add orange juice. Pour in vegetable oil. The egg beater beats well at low speed. Mix Monascus powder with low powder and sift into the egg yolk paste. Stir well until there is no dry powder. Take another bowl, add egg whites, beat until foamy, add powdered sugar, high speed until 9 to distribute. 1/3 protein was added to step 5. Gently mix evenly, pay attention to the technique, do not circle, avoid protein defoaming.

6. Soak glutinous rice for 6 hours in advance. Drain. Steam through water. Pour glutinous rice into a clean container without oil and water, pour in pure water, and mix with clean chopsticks until loose. Prepare wine koji and red koji powder. Pour the koji into the glutinous rice and mix well. Pour in the red koji powder. Mix carefully. Put it in a clean container and press it with a spoon. Leave a hole in the middle of the mixed glutinous rice. 1 cover, seal and send it to the refrigerator for cold fermentation.

What is Monascus rice? what is Monascus rice made of?

Monascus rice, the name of traditional Chinese medicine. Using indica rice, japonica rice and glutinous rice as raw materials, fermented by Monascus, the rice grains are brown-red or purplish red.

Monascus rice is a kind of fermented rice. Monascus rice is made of indica rice, japonica rice and glutinous rice as raw materials and fermented by Monascus, which is brown or purplish red rice. The production method of Monascus rice: first, remove the impurities from the rice, soak it in cold water and cook repeatedly for a day, then add Monascus to ferment for about 20 days. During fermentation, it should be in contact with air properly, and after fermentation, it should be dried and insolated for several hours.

Monascus rice is a kind of rice produced by fermentation. It mainly uses indica rice, japonica rice or glutinous rice as raw materials, and goes through the fermentation process of Monascus to form brown-red or purplish-red rice grains. The production method of Monascus rice includes the following steps: first, select high-quality rice and remove impurities, then soak it in cold water for about a day.

Monascus rice is a unique fermentation product, it is derived from a variety of rice, such as indica rice, japonica rice and glutinous rice, through the natural action of Monascus. This process includes fine pre-treatment, such as removing impurities and soaking in cold water for a long time, followed by repeated cooking. During the fermentation stage, Monascus rice is in close contact with Monascus, which usually takes about 20 days, during which proper ventilation is needed to ensure cell activity.

Monascus rice is a kind of rice product made by fermentation process. It is produced with indica rice, japonica rice or glutinous rice as the main raw materials, fermented by Monascus to form brown-red or purplish-red rice grains. The production process of Monascus rice involves many steps: first, select the high-quality rice and remove impurities, then soak it in cold water for about a day, and then cook it repeatedly.

Monascus rice is a traditional Chinese medicine. Monascus rice is made of indica rice, japonica rice and glutinous rice as raw materials and fermented with Monascus. It is brown red or purplish red rice. Monascus rice, such as chopped rice, crisp, is a commonly used medicine and food. Modern pharmacological studies have found that Monascus is a natural hypolipidemic drug, and natural statins that can reduce serum cholesterol have been found in its metabolites.

The efficacy and practice of Monascus Rice

Those who pass the heart with rice are called raw yellow and enter the wine. Sweet and warm in nature. Effect of invigorating the spleen and eliminating food, activating blood circulation and removing blood stasis. Indications for postpartum lochia is not clean, stasis abdominal pain, food accumulation fullness, red and white dysentery, fall injury. Related compatibility of damp-heat diarrhea: Danxi Qingliu pills: use Liuyi Powder, add fried red koji five coins, for the end, steamed cakes and pills Wuzi big. Take 70 pills each, under the white soup, three times a day. (Danxi Heart method).

It is a common way to cook porridge with red koji rice and rice. Just add the right amount of red koji rice to the rice and cook it together. If necessary, beans or red dates can also be added according to your own taste. Wine-making Monascus rice is also often used to make wine. When brewing rice wine, a small amount of Monascus rice can be added to produce red koji rice wine with unique flavor.

It is effective in nourishing yin and tonifying yang, tonifying blood, invigorating stomach and eliminating food, tonifying qi and blood.

Boil water to drink: the first method is to use red koji rice to boil water to drink, after the red koji rice is boiled with water, it can be drunk directly after it is placed in a cool place. Boiled water drinking will have a relatively good effect, but we must pay attention to the dosage. It is best to drink under the guidance of a doctor.