Is the distillery's koji grinder easy to make?

The work of distillers' koji makers includes three aspects: 1, koji planting and saccharifying agent storage. 2. Grasp the cooking time and pressure, ensure the clinker temperature is moderate, and it is not advisable to overheat the material to affect the quality of koji making. 3. When mixing materials, it is necessary to master moisture, inoculation temperature and early fermentation temperature. To lay a foundation for brewing high-quality fermented grains. This job requires some work experience.

Making koji is a difficult point in the production of yellow rice wine at present. One is that the season coincides with the high temperature in midsummer, and the other is that the work of folding songs cannot be replaced by machinery, but only by hand. Because koji-making fermentation needs heat preservation culture, the temperature of fermentation products in koji-making room is generally controlled at about 50~60 degrees every day. People entering the winding room are like entering the sauna room. Even if you don't move, you just need to stand on the side for three or five minutes, and your body is as soaked as if you were fished out of the river. In order to ensure the fermentation quality of wheat koji, the workers and masters are meticulous in the hot working environment, and the whole piece is formed with the cat on the back according to the technological requirements. Because the quality of wheat koji directly affects the fermentation quality of yellow rice wine, every year during the wheat koji production season, workshop directors and technicians will stay in the factory day and night to keep abreast of the temperature of the fermentation chamber and make technical adjustments such as ventilation and cooling.