一、原料配方：1．黄豆50kg、面粉2kg、米曲精15g原料与盐水比例1：1．8；2．香山奈10g、陈皮5g、公丁香3g、砂仁4g、香排草2g、白酒250g、红砂糖2000g。二、工艺流程：黄豆→浸泡→蒸煮→接种→制曲→洗霉→发酵→沉淀→灭菌→过滤→检验→成品。三、工艺操作：原料处理。选优质黄豆倒入缸或池浸泡2小时,洗净沥干送 First, the raw recipe: 1. Soybean 50kg, 2kg flour, rice germ 15g raw materials and brine ratio of 1: 1.8; 2. Fragrant Hill Chennai 10g, dried tangerine peel 5g, clove 3g, Amomum 4g, incense 2g grass, liquor 250g, red sugar 2000g. Second, the process: soya → soak → cooking → vaccination → koji → wash mold → fermentation → precipitation → sterilization → filtration → test → finished product. Third, the process operation: raw material processing. Select high-quality soy into the tank or pool soak for 2 hours, wash drain to send