KOLEJUNIVERSITI TUNKU ABDUL RAHMANPERAKBRANCH CAMPUS DIPLOMAIN HOSPITALITY MANAGEMENT(HOTELMANAGEMENT)KHHM2203FOODAND BEVERAGE MANAGEMENTTOPICTITLE:Chinese Rice Wine-Ang JiuPREPAREDBY:                                                              DOMINIC CHAI WEN HAO                                     LEONGSHUN ZHE17AHD03401                                                                          17AHD03355PREPAREDFOR:MS NUR NADIRAH BT MOHAMAD SHAHIDDATEOF SUBMISSION:TABLEOF CONTENTS   Page Number 1.

Introduction 3 2.Contents -History -Characteristics -Production Methods -Serving Techique 5-12 3.Conclusion 13-14 4.

Refrences 15 5.Appendix 16-19   INTRODUCTIONOF THE WINE Figure1:Red Rice WineChineserice wine(Ang Jiu)Chinese red rice wine, mainstream among theFujian Chinese (Malaysia, China). The red shading is gotten from press in thered yeast rice, the conventional yeast culture produced using wild yeast in thecity of Fuzhou, where this style of rice wine began, and the familial inceptionof numerous abroad Chinese in the Pacific islands.

Red rice wine stalled outwith negative criticism after the New York Time cautioned against”moonshiners” and the “episode of bootlegging” in Flushing,Nightfall Stop, and Chinatown. In the article, a salesman at a booth wasaccounted for to have been “bothered” when gotten some informationabout the natively constructed creation: “It’s for cooking, for sautéeing!It’s just for the Fujianese!” Her protestations seemed to conceal ashocking cut of enclave life. The genuine story? While the offer of nativelyconstructed alcohol is illicit in New York, there is nothing unwholesome aboutthe red-pink soul.  Knownas Foochow ang chow, the sweet wine is a typical sauce in Chinese homes (think:the jug of dry sherry sitting in your kitchen cupboard).

Despite the fact thatcontainers of wine can be found on eatery racks and road merchant remains inChinatowns over the city, it isn’t generally sold to each benefactor.  Allthe more essentially, does it get you pounded? As per one Fujianese brewer,”you’ll get alcoholic,” yet others oppose this idea.  “It’snot group practice to drink it to get alcoholic,” clarifies WenLin Soh,the essayist and cook that web journals at Running With My Gut. “Itdoesn’t fill an indistinguishable need from Forbiddance period moonshine. Moreoften than not we cook with it.

As of late, my mum’s extremely refined hersystem, with the end goal that the wine she gets is exceptionally fragrant,smooth, and sweet—like a treat wine. On the off chance that it’s an especiallydecent vintage, we taste little amounts after a dinner. Positively not to getsquandered!” HISTORY OF THE WINE  Figure2:Madam Lim Kim TeeRed rice wine flavoring is a lot of Shunde food tasteidentification. In addition to drunk goose, you can also make Liquor-SoakedCrabs. The core secrets from Shunde produced in the rice wine.” CCTVdocumentary “Shunde” mentioned in the ruminate red rice wine, is from”China Time-honored” enterprises — Guangdong Shunde Brewery CompanyLimited (hereinafter referred to as Shunde winery) the Hongli brand Shunde redrice wine.In October 31st, health wine high-end media alliance folkgroup fourth station is walked into the Shunde winery.

In the forum and visitprocess, the reporter understands, this home is located in the “delicacyof Shunde, has nearly a hundred years history of wine enterprises in Shunde, islow-key work, open and inclusive attitude of keeping pace with the times, toconsumers as the center, to create a wine, liquor, health tonic wine supplementedby brand layout a strong association with Guangdong’s products. It is reportedthat Shunde winery is currently building a new plant, plans to invest 450million yuan, is expected after the completion of the annual productioncapacity of up to 120 thousand tons of beverage wine.Due to “far away” in the area and “sootysmoked yam”, and the poisonous poison is very harmful to the public, theSong government implemented preferential policies on the southern part ofLingnan to allow private brewing, thus leading to a successful brewing inLingnan. The other area is rich in rice, while rice wine has a simpleproduction process and a short brewing time. Its light and delicious taste isdeeply loved by locals. Among the many rice wine, red rice wine because of its prominentrice incense, partial to light and delicious incense in the Lingnan wineculture has an irreplaceable status, and Shunde is one of the important sourcesof Cantonese red rice wine.

According to Song Cheng Dachang “speech.Chimei, alsoknown as red rice, is a very nutritious coarse grainChimei, also known as redrice, is a very nutritious coarse grain.Fan Lu Chi Chi “Description”Chi Mi, now there, commonly known as Hong Xia Mi, the high field of those whoare species, with its premature and drought .

.. … “. As early as theQing Dynasty, Shunde had the records of planting red rice, according to(“Shunde County,” Chapter IV of agricultural planting) records:”At the end of the Qing Dynasty, the county rice varieties are emerging white,red head red, white solstice, snow blizzard, Phnom Penh, red and so on.

“Due to the poor taste of red rice, Shunde local people do not want to eat, butalso because of food shortages, so Shunde brewery master had no choice but tolocal materials, with local people planting red rice for brewing. The rice witha small amount of red rice and traditional wine cakes and other raw materialsfor fermentation, and then brewed into the meat Chen, brewing a unique flavorand taste for local people in Shunde rice wine. Due to reddish red rice, withspecial trace ingredients and high vitamins, minerals, brewed rice winehighlights rice, elegant cotton, and red is red, so the local people will bebrewed in this method and much Shunde local Favorite rice wine named Shunde redrice wine.And the years production of the chinse red rice wine is 31October1979. Redrice wine, which has low alcohol content, also boasts healthbenefits. According to Soh’s grandmother, Madam Lim Kim Tee, a97-year-old red rice wine connoisseur (Figure 2), the drink encouragesblood circulation, and lowers blood pressure and cholesterol.

Characteristics of the wine Figure3:Red RiceChinese rice wine-Ang jiu also known as chinese red ricewine.Chinese name of this red rice wine called ???.And the colour ofthis kind of wine is red colour and also transparent colour.And the origin ofthis wine is a place that called GuangDong Shun De.The ingredients of theChinese red rice wine include rice,yeast,grain and also red rice(            Figure3).

And the taste of this wineis light and delicious and also rich in rice.Does this wine containpreservatives?No,it does not contain any preservatives.And also does not haveany side effect.It contain 30%,32%,40%volume of alcohol.And the fragrance ofthis wine is rice flavor.

 Production method1.Wash and splashglutinous and abandon it overnight and hold up until the point that it iscompletely doused.  Note: On the offchance that you check it is effectively broken into a large portion of, therice is done as of now.  2. Combine redyeast rice icy bubbled/refined water in a spotless glass dirt compartment inthe meantime.  Note: it is vitalto utilize clean holder without oil or any conceivable deposit that could makepollution the wine, a drop of oil is sufficient to ruin the soup..

. opppss thewine, I mean.  3.

Following day,empty the water out of glutinous rice, convey half pot of water to bubble andsteam the glutinous rice for 60 minutes. Utilize the muslin fabric with bamboosteamer to steam the rice, it let the steam infiltrate through the rice andcooks the rice better without over cooking it.  4. As my bamboosteamer has twofold layer, I swapped the upper layer with the lower in themiddle of for steaming. You could likewise sprinkle some water at first glancewhile swapping as it typically becomes scarce a bit of amid the cookingprocedure.  Note?it is better notto cook the glutinous rice utilizing rice cooker as the cooker ordinarilyfinished cooked the rice and make it soft, soft rice influenced sourish towine, which we should endeavor to maintain a strategic distance from at anycost.  5. At the pointwhen the rice is cooked, spread to give it a chance to chill off totally.

 6. Pound the winestarter into powder.  7. Include thecooled rice into the pre-drenched red yeast rice and water, sprinkle winestarter and blend it well.  8. Place theholder top, however don’t fixed it, the fermenting procedure deliver aconsiderable amount of gas and this will give the gas a chance to dischargenormally. Leave the compartment at a very much ventilated place at roomtemperature.

 9. Mix it each 3-4days with a perfect spatula. It was at that point smells like wine following 4days and tasting genuine sweet.

 10. Gather thewine and rice buildup/dregs/vinesse following 20-30 days, at whatever point thewine is prepared. The rice should look a little porridge like in surface andhas slight liquor notice, when the rice encourage normally at the base, therice is prepared. Gather time contingent upon climate and temperature. Itregularly takes longer in winter and shorter time in summer.

 11. Channel andpackaged the wine, keep the rice deposit/remains/vinesse as well, it is anawesome cooking fixings.  12. This formulamade 3 and 1/2 jugs of wine and 2 boxes of Ang chow.

Both could be put away atdry frosty place for over a year or as long as it last!                                                        Serving techniquesDrinking VesselsThe splendid drinkingvessels the Chinese made over the centuries enabled people to appreciate a fewexquisite crafts and acquire tips on drinking along the trace of alcohol.Like tea wares,drinking vessels have a long history as a part of Chinese alcoholic culture.Along the way, drinking sets witnessed the formation and development of it.According to historicalrecords and archeological discoveries, there were dozens of different kinds ofvessels besides the cups we use today. The earthen wares archeologistsdiscovered in Shaanxi province in 1983 were verified as the oldest drinkingvessels ever uncovered.

During the Shang andZhou dynasties, bronze vessels were popular in the north while porcelainvessels with carved figures debuted in the south. Vessels further developedbetween the Spring and Autumn period and the Warring States period, frompottery to porcelain with a thin coat of enamel.Later, during the Qinand Han dynasties, glass vessels and whelk vessels appeared, and gold andsilver cups adorned the banquets of the despots. Chinese drinkingvessels have won a lot of praise. Great poets like Li Bai, Wang Changling andWang Han all wrote poems about liquor of taste and vessel of finesse. Temperature of served the rice winestores the wine in a cool dark place. Further fermention makes the winesweeter, not sour. If it has turned vinegary.

You can served the red rice wineeither cold or warm,it depend on you how do you want. ConclusionRice wines ( “Huang Jiu inChinese alphabetic writting, and “Huang” meaning “yellow”in color ) are fermented alcoholic drinks produced from cereals with wheat QUor XIAO QU used as saccharifying and fermenting agents. They may have othertraditional names in some regions, for example, “Lao Jiu”(aged ricewine) in Jiangsu Province, Zhejiang Province; “ShuiJji” ( dillutedrice wine) In Jiangxi Province; “Chou Jiu” inShangxiProvince.According to the latest nomenclature, Rice wines are generaldesignation for all the fermented drinks produced from cereals.

This categoryranges from very primitive rice wine to highly sophisticated Shaoxing RiceWine. Rice wines are usually yellow, red, brown or black in color; and they maybe clarified into liquid, or turbidly suspended liquid; even they may besemi-solid, unfiltered mash ( “JIU NIANG”).Chinese rice wine angjiu Chinesename is ???. This wine colour is transparent colour.

Another this wine characteristic is this wine origin is Guangdong shunde. Mainingredients of this wine is rice and red rice. Next another characteristictaste, this wine taste is light, delicious and rich in rice. This wine I nocontain preservatives and this wine alcohol is around 30%vol, 32 %vol and 40 %.So another characteristic this wine doesn’t have side effect and last onecharacteristic this wine fragrance is rice flavour.This wine production method need prepare rice and redrice, first step is polished rice, second step is steeping in hot and acidifiedliquid. Third step is steaming and next step is Spreading the steamed rice tocool it to a room temperature.

Next step is Mixed with Jiu Qu, acidifiedliquid, young mash or dried seed mash. After is fermentation for about 7 daysand final step is Seed mash ready for rice wine brewing.Chinese rice wine –Angjiu serving technique is putthis rice wine into the drinking vessels. Vessels is inventing from china; thisvessel is very traditional method to collect wine like western customs put wineinto barrels.

Normal china people use this wine to cook. This wine is very letpeople keep warming at the season winter. This wine is very cheaper , peoplecan easy to buy and make by ownself.Last but not least,Chinese rice wine –angjiu have manyuseful because this wine can let people keep warming , this wine also popularto use seasoning and most important is this wine is not very expensive everypeople can make by ourselves and buy at anyway.

Last,Although rice wine has been introduced to many other countries through tradeand globalization, research into its characteristics and health benefits isstill predominantly conducted in the regions of its origin. Moreover, theresults are not often published in international journals, which can makeaccurate knowledge about rice wine and its effects on the body less accessible.However, there are also many documented health benefits of drinking rice wine.Nutritional analysis of Korean makgeolli has shown that despite the alcoholrice wine is a highly nutritious beverage that contains an abundance ofessential amino acids, sugars and org1anic acids, as well as vitamins and minerals(Yang & Eun, 2011). Since rice wine is a fermented product, it is notsurprising that the drink also contains many strains of lactic acid bacteria(LAB), which are often considered probiotic. A multidisciplinary group ofresearchers from Korea investigated 17 LABs that can be found in traditionalKorean wine and assessed their probiotic potential. To be considered a ‘good’probiotic, an organism needs to tolerate low stomach pH and bile acids, as wellas be able to adhere to the intestines.

Researchers identified one particularstrain of LAB in rice wine that showed to be more resistant than others (Parket al., 2015). Their findings could potentially help the food industry producehigher quality beverages with true probiotic valu  References-https://en.wikipedia.

org/wiki/Rice_wine- https://baike.baidu.com/item/%E7%BA%A2%E7%B1%B3%E9%85%92/21505989- https://internchina.com/chinese-rice-wine/ Appendix 1 Label:Picture1Caption:Red Rice Wine  Label:Picture2Caption:RiceWine  Label:Picture3Caption:Glutinous rice   Label:Picture4Caption:WineYeast  Label:Picture5Caption:RedRice Yeast  Label:Picture6Caption:RedGlutinous Rice Wine Chicken  Label:Picture7Caption:Grains  Label:Picture8Caption:RedRice Wine Fried ChickenAppendix 2 Appendix3COURSEWORK DECLARATIONSEMESTER:2DHT2COURSECODE:KHHM 2203 FOOD AND BEVERAGE MANAGEMENT Wecomfirm that we have read and shall comply with all the terms and condition ofTAR University College’s plagiarism policy.

 Wedeclare that this assignment is free from all forms of plagiarism and for allintents and purposes is our own properly derived work. Wefurther comfirm that the same work,where appropriate,has been verified by anyplagiarism software Viper. Weagreed to the coursework marks that been given by the lecture-in-charge arefair and unbiased.Signature(s):  Name(s):  Date: Appendix4 Date Topic of discussion Action by 30December2017 Presentation 1.Leong Shun Zhe 2.Dominic Chai Wen Hao   07December2017 1.Deciding on a topic of research 2.

Separate the task for each one All Leong 14December2017 Second Meeting at Dominic’s House for discuss the assignment All 25December2017 Doing the final checking of the  final report All   Appendix 5 Work Description Prepared by Workload allocation Signature Cover page Leong Shun Zhe 100%   Introduction Leong Shun Zhe 100%   History Leong Shun Zhe 100%   Characteristics Leong Shun Zhe 100%   Production methods Dominic Chai 100%   Serving technique Dominic Chai 100%   Conclusion Dominic Chai 100%   Appendix DominicChai Leong Shun Zhe 50% 50%     Appendix6  Appendix7Weagree that every group member has contributed equally and fairly in theproduction of this report,and hence the grade may be assigned equally.      Student Name Student ID Signature 1. Leong Shun Zhe 17AHD03355   2. Dominic Chai Wen Hao 17AHD03401  

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