ERSITI does it get you hammered? According to one

ERSITI
TUNKU ABDUL RAHMAN

PERAK
BRANCH CAMPUS

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DIPLOMA
IN HOSPITALITY MANAGEMENT

(HOTEL
MANAGEMENT)

KHHM2203

FOOD
AND BEVERAGE MANAGEMENT

TOPIC
TITLE:Chinese Rice Wine-Ang Jiu

PREPARED
BY:

                                                            

DOMINIC CHAI WEN HAO                                     LEONG
SHUN ZHE

17AHD03401                                                                          17AHD03355

PREPARED
FOR:MS NUR NADIRAH BT MOHAMAD SHAHID

DATE
OF SUBMISSION:

TABLE
OF CONTENTS

 

Page Number

1.Introduction

3

2.Contents
-History
-Characteristics
-Production
Methods
-Serving
Techique

 

3.Conclusion

 

4.Refrences

 

5.Appendix

 

 

 

INTRODUCTION
OF THE WINE

Figure1:Red Rice Wine

Chinese
rice wine(Ang Jiu)

Chinese red rice wine, popular among the Fujian Chinese (Malaysia, China). The
red color is derived from iron in the red yeast rice, the traditional yeast
culture made from wild yeast in the city of Fuzhou, where this style of rice
wine originated, and the ancestral origin of many overseas Chinese in the
Pacific islands. Red rice wine got stuck with
a bad rap after the New York Time warned against “moonshiners” and
the “outbreak of bootlegging” in Flushing, Sunset Park, and Chinatown. In the
article, a saleswoman at a kiosk was reported to have been “flustered” when
asked about the homemade concoction: “It’s for cooking, for sautéeing! It’s
only for the Fujianese!” Her protestations appeared to cover up a scandalous
slice of enclave life. The real story? While the sale of homemade liquor
is illegal in New York, there is nothing unwholesome about the red-pink
spirit.

Known
as Foochow ang chow, the sweet wine is a common condiment in
Chinese homes (think: the bottle of dry sherry sitting in your kitchen
cabinet). Though jugs of wine can be found on restaurant shelves and
street vendor stands in Chinatowns across the city, it isn’t always sold to
every patron.

More
importantly, does it get you hammered? According to one Fujianese
brewer, “you’ll get drunk,” but others disagree.

“It’s
not community practice to drink it to get drunk,” explains WenLin Soh, the
writer and cook that blogs at Going With My Gut. “It doesn’t serve the
same purpose as Prohibition-era moonshine. Most of the time we cook with it. In
recent years, my mum’s really refined her technique, such that the wine she
gets is very fragrant, mellow, and sweet—like a dessert wine. If it’s a
particularly good vintage, we sip small quantities after a meal. Certainly not
to get wasted!”

 

HISTORY OF THE WINE

 

Figure2:Madam Lim Kim Tee

Red rice wine flavoring is a lot of Shunde food taste
identification. In addition to drunk goose, you can also make Liquor-Soaked
Crabs. The core secrets from Shunde produced in the rice wine.” CCTV
documentary “Shunde” mentioned in the ruminate red rice wine, is from
“China Time-honored” enterprises — Guangdong Shunde Brewery Company
Limited (hereinafter referred to as Shunde winery) the Hongli brand Shunde red
rice wine.

In October 31st, health wine high-end media alliance folk
group fourth station is walked into the Shunde winery. In the forum and visit
process, the reporter understands, this home is located in the “delicacy
of Shunde, has nearly a hundred years history of wine enterprises in Shunde, is
low-key work, open and inclusive attitude of keeping pace with the times, to
consumers as the center, to create a wine, liquor, health tonic wine supplemented
by brand layout a strong association with Guangdong’s products. It is reported
that Shunde winery is currently building a new plant, plans to invest 450
million yuan, is expected after the completion of the annual production
capacity of up to 120 thousand tons of beverage wine.

Due to “far away” in the area and “sooty
smoked yam”, and the poisonous poison is very harmful to the public, the
Song government implemented preferential policies on the southern part of
Lingnan to allow private brewing, thus leading to a successful brewing in
Lingnan. The other area is rich in rice, while rice wine has a simple
production process and a short brewing time. Its light and delicious taste is
deeply loved by locals. Among the many rice wine, red rice wine because of its prominent
rice incense, partial to light and delicious incense in the Lingnan wine
culture has an irreplaceable status, and Shunde is one of the important sources
of Cantonese red rice wine.

According to Song Cheng Dachang “speech.Chimei, also
known as red rice, is a very nutritious coarse grainChimei, also known as red
rice, 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 who
are species, with its premature and drought … … “. As early as the
Qing 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, but
also because of food shortages, so Shunde brewery master had no choice but to
local materials, with local people planting red rice for brewing. The rice with
a small amount of red rice and traditional wine cakes and other raw materials
for fermentation, and then brewed into the meat Chen, brewing a unique flavor
and taste for local people in Shunde rice wine. Due to reddish red rice, with
special trace ingredients and high vitamins, minerals, brewed rice wine
highlights rice, elegant cotton, and red is red, so the local people will be
brewed in this method and much Shunde local Favorite rice wine named Shunde red
rice wine.And the years production of the chinse red rice wine is 31October1979. Red
rice wine, which has low alcohol content, also boasts health
benefits. According to Soh’s grandmother, Madam Lim Kim Tee, a
97-year-old red rice wine connoisseur (Figure 2), the drink encourages
blood circulation, and lowers blood pressure and cholesterol.

Characteristics of the wine

Figure3:Red Rice

Chinese rice wine-Ang jiu also known as chinese red rice
wine.Chinese name of this red rice wine called ???.And the colour of
this kind of wine is red colour and also transparent colour.And the origin of
this wine is a place that called GuangDong Shun De.The ingredients of the
Chinese red rice wine include rice,yeast,grain and also red rice(            Figure3).And the taste of this wine
is light and delicious and also rich in rice.Does this wine contain
preservatives?No,it does not contain any preservatives.And also does not have
any side effect.It contain 30%,32%,40%volume of alcohol.And the fragrance of
this wine is rice flavor.

 

Production method

1.Wash and soak
glutinous and leave it overnight and wait until it is fully soaked.

Note: If you  check  it is easily broken into half, the rice is
done already.

2. Mix together red yeast rice cold boiled
/distilled water in a clean glass clay container at the same time.

3.  Next
day, drain the water out from glutinous rice, bring half pot of water to boil
and steam the glutinous rice for an hour. Use the muslin cloth with bamboo
steamer to steam the rice, it let the steam penetrate through the rice and
cooks the rice better without over cooking it.

4. As my bamboo steamer has double layer, I
swapped the upper layer with the lower in between for even steaming. You could
also sprinkle some water on the surface while swapping as it normally dries up
a little during the cooking process.

5. When the rice is cooked, spread to let it
cool down completely.

6. Pound the wine starter into powder.

7. Add the cooled rice into the pre-soaked red
yeast rice and water, sprinkle wine starter and stir it well.

8. Place the container cap, but do not
tightened it, the brewing process produce quite a bit of gas and this will let
the gas release naturally. Leave the container at a well ventilated place at
room temperature.

9. Stir it every 3-4 days with a very clean
spatula. It was already smells like wine after 4 days and tasting real sweet.

10. Harvest the wine and rice
residue/lees/vinesse after 20-30 days, whenever the wine is ready. The rice
should look a little porridge like in texture and has slight alcohol smell,
when the rice precipitate naturally at the bottom, the rice is ready. Harvest
time depending on weather and temperature. It normally takes longer in winter
and shorter time in summer.

11. Filter and bottled the wine, keep the rice
residue/lees/vinesse too, it is a great cooking ingredients.

12. This recipe made 3 and 1/2 bottles of wine
and 2 boxes of Ang chow. Both could be stored at dry cold place for more than a
year or as long as it last!

                                                        Serving techniques

Drinking Vessels

The splendid drinking
vessels the Chinese made over the centuries enabled people to appreciate a few
exquisite 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 historical
records and archeological discoveries, there were dozens of different kinds of
vessels besides the cups we use today. The earthen wares archeologists
discovered in Shaanxi province in 1983 were verified as the oldest drinking
vessels ever uncovered.

During the Shang and
Zhou dynasties, bronze vessels were popular in the north while porcelain
vessels with carved figures debuted in the south. Vessels further developed
between the Spring and Autumn period and the Warring States period, from
pottery to porcelain with a thin coat of enamel.

Later, during the Qin
and Han dynasties, glass vessels and whelk vessels appeared, and gold and
silver cups adorned the banquets of the despots.

Chinese drinking
vessels have won a lot of praise. Great poets like Li Bai, Wang Changling and
Wang Han all wrote poems about liquor of taste and vessel of finesse.
 
Temperature of served the rice wine

stores the wine in a cool dark place. Further fermention makes the wine
sweeter, not sour. If it has turned vinegary.You can served the red rice wine
either cold or warm,it depend on you how do you want.

 

Conclusion

Rice wines ( “Huang Jiu in
Chinese alphabetic writting, and “Huang” meaning “yellow”
in color ) are fermented alcoholic drinks produced from cereals with wheat QU
or XIAO QU used as saccharifying and fermenting agents. They may have other
traditional names in some regions, for example, “Lao Jiu”(aged rice
wine) in Jiangsu Province, Zhejiang Province; “ShuiJji” ( dilluted
rice wine) In Jiangxi Province; “Chou Jiu” in
ShangxiProvince.According to the latest nomenclature, Rice wines are general
designation for all the fermented drinks produced from cereals. This category
ranges from very primitive rice wine to highly sophisticated Shaoxing Rice
Wine. Rice wines are usually yellow, red, brown or black in color; and they may
be clarified into liquid, or turbidly suspended liquid; even they may be
semi-solid, unfiltered mash ( “JIU NIANG”).

Chinese rice wine angjiu Chinese
name is ???. This wine colour is transparent colour.
Another this wine characteristic is this wine origin is Guangdong shunde. Main
ingredients of this wine is rice and red rice. Next another characteristic
taste, this wine taste is light, delicious and rich in rice. This wine I no
contain 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 one
characteristic this wine fragrance is rice flavour.

This wine production method need prepare rice and red
rice, first step is polished rice, second step is steeping in hot and acidified
liquid. Third step is steaming and next step is Spreading the steamed rice to
cool it to a room temperature. Next step is Mixed with Jiu Qu, acidified
liquid, young mash or dried seed mash. After is fermentation for about 7 days
and final step is Seed mash ready for rice wine brewing.

Chinese rice wine –Angjiu serving technique is put
this rice wine into the drinking vessels. Vessels is inventing from china; this
vessel is very traditional method to collect wine like western customs put wine
into barrels. Normal china people use this wine to cook. This wine is very let
people keep warming at the season winter. This wine is very cheaper , people
can easy to buy and make by ownself.

Last but not least,Chinese rice wine –angjiu have many
useful because this wine can let people keep warming , this wine also popular
to use seasoning and most important is this wine is not very expensive every
people can make by ourselves and buy at anyway.

Last,
Although rice wine has been introduced to many other countries through trade
and globalization, research into its characteristics and health benefits is
still predominantly conducted in the regions of its origin. Moreover, the
results are not often published in international journals, which can make
accurate 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 alcohol
rice wine is a highly nutritious beverage that contains an abundance of
essential amino acids, sugars and org1anic acids, as well as vitamins and minerals
(Yang & Eun, 2011). Since rice wine is a fermented product, it is not
surprising that the drink also contains many strains of lactic acid bacteria
(LAB), which are often considered probiotic. A multidisciplinary group of
researchers from Korea investigated 17 LABs that can be found in traditional
Korean wine and assessed their probiotic potential. To be considered a ‘good’
probiotic, an organism needs to tolerate low stomach pH and bile acids, as well
as be able to adhere to the intestines. Researchers identified one particular
strain of LAB in rice wine that showed to be more resistant than others (Park
et al., 2015). Their findings could potentially help the food industry produce
higher 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:Picture
1
Caption:Red Rice Wine

 

Label:Picture2

Caption:Rice
Wine

 

Label:Picture
3

Caption:
Glutinous rice 

 

Label:Picture4

Caption:Wine
Yeast

 

Label:Picture5

Caption:Red
Rice Yeast

 

Label:Picture6

Caption:Red
Glutinous Rice Wine Chicken

 

Label:Picture7

Caption:Grains

 

Label:Picture8

Caption:Red
Rice Wine Fried Chicken

Appendix 2

 

Appendix3

COURSEWORK DECLARATION

SEMESTER:2
DHT2

COURSE
CODE&TITLE:KHHM 2203 FOOD AND BEVERAGE MANAGEMENT

 

We
comfirm that we have read and shall comply with all the terms and condition of
TAR University College’s plagiarism policy.

 

We
declare that this assignment is free from all forms of plagiarism and for all
intents and purposes is our own properly derived work.

 

We
further comfirm that the same work,where appropriate,has been verified by any
plagiarism software Viper.

 

We
agreed to the coursework marks that been given by the lecture-in-charge are
fair 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

 

 

Appendix7

We
agree that every group member has contributed equally and fairly in the
production 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

 

x

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