An electrically heated still is provided. The still includes a still pot that is filled with fermented mash to be distilled. The still pot is heated by a heating element assembly that wraps around the outer surface of the side wall of the still pot (e.g., around the circumference of the mid-section of the still pot). The heating element assembly contains one or more heating elements. The heating elements include flexible conductive elements (e.g., rope heaters) that conform to the shape of the still pot to efficiently transfer heat thereto.

A preparation method of a prepared food and a prepared food are provided. A food raw material is processed by rectification of brouillis, and volatile components in the food raw material are separated from the food raw material through an ethanol-water azeotropic mixture. Low-boiling fractions and high-boiling fractions that cause sensory discomfort are removed, while original aroma components in the food raw material are obtained. The original aroma components are added back to the food raw material to fully restore an original flavor of the food raw material. The ethanol-water azeotropic mixture can kill microorganisms in raw materials of the prepared food by processing the raw materials of the prepared food at a relatively low temperature, thereby ensuring a safety of the prepared food and meeting people's demands for a restoration degree of the prepared food and the requirements of environmental governance and sustainable development.

An improved process for producing beverage having favorable sensory characteristic such as smell, taste, etc. The process comprises irradiating the liquid with a light with a dose of 1-watt hours per litre to 3,000-watt hours per litre for 1 hour to 96 hours at a temperature of between 15 C. and 55 C. The process improves the taste of the beverage.