Application of colloid mill in the production of red fermented rice sauce

Red glutinous rice, a popular condiment in Fujian, is a byproduct of red yeast rice and glutinous rice used in making red wine. It is commonly used during festivals to prepare dishes like glutinous rice chicken, duck, fish, and meat, offering a unique flavor.

**Main Equipment:**

- Jacketed pot

- Ingredient tank

- Body grinder

- Filling equipment

**Process Flow:**

1. **Boiling and Filtering:**

- Chop red glutinous rice into small pieces, boil with 500 kg of water, and filter using clean gauze or bean cloth. Set aside the filtered juice.

2. **Blending:**

- Add seasonings to the filtered juice, heat, and stir until fully dissolved.

3. **Filling:**

- Pass the mixed sauce through a grinder, bottle or bag it, and sterilize to produce the finished product.

**Quality Requirements:**

- Light red color with a strong fermented rice wine flavor.

**Precautions:**

1. Ensure seasonings are fully dissolved before grinding.

2. Maintain strict hygiene throughout the process.

3. For dishes like fermented rice wine chicken or pork, thoroughly remove blood from the meat. Seal the fermentation tightly for a stronger flavor over time.