CN101602997A - Sanbao sea cucumber wine and working method thereof - Google Patents

Sanbao sea cucumber wine and working method thereof Download PDF

Info

Publication number
CN101602997A
CN101602997A CNA2009100888587A CN200910088858A CN101602997A CN 101602997 A CN101602997 A CN 101602997A CN A2009100888587 A CNA2009100888587 A CN A2009100888587A CN 200910088858 A CN200910088858 A CN 200910088858A CN 101602997 A CN101602997 A CN 101602997A
Authority
CN
China
Prior art keywords
wine
nutritive medium
extra
stichopus japonicus
masculina
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CNA2009100888587A
Other languages
Chinese (zh)
Other versions
CN101602997B (en
Inventor
王贵玉
王晓杰
Original Assignee
王贵玉
王晓杰
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 王贵玉, 王晓杰 filed Critical 王贵玉
Priority to CN 200910088858 priority Critical patent/CN101602997B/en
Publication of CN101602997A publication Critical patent/CN101602997A/en
Application granted granted Critical
Publication of CN101602997B publication Critical patent/CN101602997B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Abstract

The embodiment of the invention discloses a kind of Sanbao sea cucumber wine and preparation method thereof.Belong to the health food technology field.This Sanbao sea cucumber wine comprises following each material by mass percentage: extra large stichopus japonicus nutritive medium 10~20%, seal organa genitalia masculina nutritive medium 2~10% and sea otter fish vat liquor 1~5%, all the other are wine; Join after described extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium and sea otter fish vat liquor mixed and be Sanbao sea cucumber wine in the wine.This Sanbao sea cucumber wine is added into extra large stichopus japonicus, seal organa genitalia masculina, the sea otter fish herbal medicine compatibility with integration of drinking and medicinal herbs in the drinks.Make multiple nutrients things such as containing Stichopus japonicus mucopolysaccharide, saponin, protein, amino acid and trace element in the wine, nourishing compositions such as the yang-strengthening factor composition in the sea otter fish, the spermin in the seal organa genitalia masculina, unsaturated fatty acids (OMEGA-3), collagen protein, oxyphorase, the kidney vigor factor, make that the health wine set that makes is nutritious, nourishing, healthy regulatory function, have good nutritive value and nourishing function.

Description

Sanbao sea cucumber wine and working method thereof
Technical field
The present invention relates to field of health care food, particularly relate to a kind of working method of Sanbao sea cucumber wine.
Background technology
At present, the kind of health promoting wine is a lot, but how according to the conventional method existing health promoting wine processing, do not pay attention to the relation of additive and wine type, simple to the access method of quenching of additive, mostly be single wine base, handle imperfect on the mouthfeel, the effective constituent of product is indeterminate, and indistinct usage is drunk the back DeGrain.Especially when materials such as using sea cucumber prepares health promoting wine, mostly use the simple method of simple steeping in wine, poach, dry powder to extract or mix, extraction yield is low, and utilization ratio is low, and active constituent content is low.Also there be not at present a kind of extra large stichopus japonicus, seal organa genitalia masculina, sea otter fish and herbal medicine are put together simultaneously to cooperate the health promoting wine made from wine in addition.
Summary of the invention
Based on above-mentioned existing in prior technology problem, the embodiment of the invention provides a kind of Sanbao sea cucumber wine and working method thereof, make the extract that possesses the multiple nutrients material in the sea cucumber wine simultaneously, and can not damage the sea cucumber nutrient thing make that sea cucumber wine nutrition is abundanter, function, mouthfeel tool be good.
The embodiment of the invention is achieved through the following technical solutions:
The embodiment of the invention provides a kind of Sanbao sea cucumber wine, comprises following each material by mass percentage:
Sea stichopus japonicus nutritive medium 10~20%
Seal organa genitalia masculina nutritive medium 2~10%
Sea otter fish vat liquor 1~5%
All the other are wine;
Join after described extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium and sea otter fish vat liquor mixed and be Sanbao sea cucumber wine in the wine.
The embodiment of the invention also provides a kind of working method of Sanbao sea cucumber wine, comprising:
Prepare extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium and sea otter fish vat liquor respectively;
Wherein, prepare extra large stichopus japonicus nutritive medium be cube meat with the extra large stichopus japonicus that lives be raw material in yellow rice wine lixiviate and add proteolytic enzyme after the extra large stichopus japonicus nutritive medium that makes;
Preparation seal organa genitalia masculina nutritive medium is to be that raw material adds make basic nutritive medium after soaking behind wolfberry fruit dry product, cape jasmine, Buddha's hand, cloves and the Chinese yam in wine with the seal organa genitalia masculina dry product, and the dry after will soaking again is through steaming, add protease hydrolyzed, curing to Jiao and after grinding into powder and sneak into the seal organa genitalia masculina nutritive medium that makes in the described basic nutritive medium;
Preparation sea otter fish vat liquor is to be that raw material adds make basic nutritive medium after soaking behind wolfberry fruit dry product, cape jasmine, Buddha's hand, cloves and the Chinese yam in wine with sea otter dried fish product, and the solid substance after will soaking again dries, cure to Jiao and after grinding into powder and be blended into the sea otter fish vat liquor that makes in the described basic nutritive medium;
Get extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium, the sea otter fish vat liquor of wine and above-mentioned preparation by following mass percent:
Sea stichopus japonicus nutritive medium 10~20%
Seal organa genitalia masculina nutritive medium 2~10%
Sea otter fish vat liquor 1~5%
All the other are wine;
After above-mentioned extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium and sea otter fish vat liquor mixed, promptly make Sanbao sea cucumber wine after joining in the wine.
The technical scheme that provides by the invention described above embodiment as can be seen, the mode by lixiviate prepares extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium, sea otter fish vat liquor, and with three kinds of lixiviate nutritive mediums with after wine mixes by corresponding proportioning, promptly make Sanbao sea cucumber wine.Owing to, be added in the drinks with extra large stichopus japonicus, seal organa genitalia masculina, sea otter fish herbal medicine compatibility with integration of drinking and medicinal herbs.Make multiple nutrients things such as containing Stichopus japonicus mucopolysaccharide, saponin, protein, amino acid and trace element in the wine, nourishing compositions such as the yang-strengthening factor composition in the sea otter fish, the spermin in the seal organa genitalia masculina, unsaturated fatty acids (OMEGA-3), collagen protein, oxyphorase, the kidney vigor factor, make that the health wine set that makes is nutritious, nourishing, healthy regulatory function, have good nutritive value and nourishing function.
Description of drawings
The working method schema of the Sanbao sea cucumber wine that Fig. 1 provides for the embodiment of the invention.
Embodiment
For ease of understanding, the invention will be further described below in conjunction with the drawings and specific embodiments.
Embodiment one
The embodiment of the invention one provides a kind of Sanbao sea cucumber wine, be a kind of nutriment wine or health promoting wine, belong to protective foods, this Sanbao sea cucumber wine is to join the Sanbao sea cucumber wine of making in the wine after extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium and sea otter fish vat liquor are mixed, wherein, each raw material is by mass percentage:
Sea stichopus japonicus nutritive medium 10~20%
Seal organa genitalia masculina nutritive medium 2~10%
Sea otter fish vat liquor 1~5%
All the other are wine.
Generally to adopt ethanol content be the liquor of 20~68%Vol or in the edible ethanol any to wine in this Sanbao sea cucumber wine, or both mixtures.Be generally and guarantee that mouthfeel adopts liquor more.
Extra large stichopus japonicus nutritive medium in the above-mentioned Sanbao sea cucumber wine be the cube meat with the extra large stichopus japonicus that lives be raw material in yellow rice wine lixiviate and add proteolytic enzyme after the extra large stichopus japonicus nutritive medium that makes.
Seal organa genitalia masculina nutritive medium in the above-mentioned Sanbao sea cucumber wine is to be that raw material adds to make basic nutritive medium after soaking behind wolfberry fruit dry product, cape jasmine, Buddha's hand, cloves and the Chinese yam in wine with the seal organa genitalia masculina dry product, and the dry after will soaking again is through steaming, add protease hydrolyzed, curing to Jiao and after grinding into powder and sneak into the seal organa genitalia masculina nutritive medium that makes in the described basic nutritive medium.
Sea otter fish vat liquor in the above-mentioned Sanbao sea cucumber wine is to be that raw material adds to make basic nutritive medium after soaking behind wolfberry fruit dry product, cape jasmine, Buddha's hand, cloves and the Chinese yam in wine with sea otter dried fish product, and the solid substance after will soaking again dries, cure to Jiao and after grinding into powder and be blended into the sea otter fish vat liquor that makes in the described basic nutritive medium.
Sanbao sea cucumber wine in the present embodiment is added into extra large stichopus japonicus, seal organa genitalia masculina, the sea otter fish herbal medicine compatibility with integration of drinking and medicinal herbs in the drinks.Make multiple nutrients things such as containing Stichopus japonicus mucopolysaccharide, saponin, protein, amino acid and trace element in the wine, nourishing compositions such as the yang-strengthening factor composition in the sea otter fish, the spermin in the seal organa genitalia masculina, unsaturated fatty acids (OMEGA-3), collagen protein, oxyphorase, the kidney vigor factor, make that the health wine set that makes is nutritious, nourishing, healthy regulatory function, have good nutritive value and nourishing function.
Embodiment two
The embodiment of the invention two provides a kind of working method of Sanbao sea cucumber wine, is used to process the Sanbao sea cucumber wine that the foregoing description one provides, and this method specifically comprises:
Prepare extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium and sea otter fish vat liquor respectively;
Wherein, prepare extra large stichopus japonicus nutritive medium be cube meat with the extra large stichopus japonicus that lives be raw material in yellow rice wine lixiviate and add proteolytic enzyme after the extra large stichopus japonicus nutritive medium that makes;
Preparation seal organa genitalia masculina nutritive medium is to be that raw material adds make basic nutritive medium after soaking behind wolfberry fruit dry product, cape jasmine, Buddha's hand, cloves and the Chinese yam in wine with the seal organa genitalia masculina dry product, and the dry after will soaking again is through steaming, add protease hydrolyzed, curing to Jiao and after grinding into powder and sneak into the seal organa genitalia masculina nutritive medium that makes in the described basic nutritive medium;
Preparation sea otter fish vat liquor is to be that raw material adds make basic nutritive medium after soaking behind wolfberry fruit dry product, cape jasmine, Buddha's hand, cloves and the Chinese yam in wine with sea otter dried fish product, and the solid substance after will soaking again dries, cure to Jiao and after grinding into powder and be blended into the sea otter fish vat liquor that makes in the described basic nutritive medium;
Get extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium, the sea otter fish vat liquor of wine and above-mentioned preparation by following mass percent:
Sea stichopus japonicus nutritive medium 10~20%
Seal organa genitalia masculina nutritive medium 2~10%
Sea otter fish vat liquor 1~5%
All the other are wine;
After above-mentioned extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium and sea otter fish vat liquor mixed, promptly make Sanbao sea cucumber wine after joining in the wine.
In the reality, throw out still less also can be freezing more than 10 hours under-5 ℃ of temperature with the Sanbao sea cucumber wine that makes in the Sanbao sea cucumber wine that makes in order to make, and carries out essence again and filter the back bottling, promptly obtains bottled finished product Sanbao sea cucumber wine.
The process of the extra large stichopus japonicus nutritive medium of preparation is specific as follows in the aforesaid method, comprising:
To live and evenly cut into piece after extra large stichopus japonicus is handled, extra large stichopus japonicus piece joined to account for half temperature of extra large stichopus japonicus gross weight be to continue to be heated to 82~85 ℃ in 55~60 ℃ the yellow rice wine, heat after 15~20 minutes, the water that is incorporated as 2 times of yellow rice wine weight in the yellow rice wine that extra large stichopus japonicus piece is arranged forms solution and is heated to boiling, stop heating, in solution, be added to the proteolytic enzyme of 0.4 of extra large stichopus japonicus weight~0.5 ‰ when being cooled to 55~60 ℃, after 60 minutes, extra large stichopus japonicus solid substance in the separation solution, the solution of remainder is joined in the base liquor into the 68%Vol of 2 times of weight of yellow rice wine weight, promptly obtain extra large stichopus japonicus nutritive medium after stirring evenly.
Above-mentioned preparation sea stichopus japonicus nutritive medium method also comprises:
Isolated extra large stichopus japonicus meat solid substance is joined in the base liquor of 50%Vol and carried out the secondary lixiviate 30~40 days, the weight of base liquor is 2 times of extra large stichopus japonicus meat solid substance weight, stirred once in middle per 10 days, stir altogether 2~3 times, take out the solid substance freeze-drying then, be crushed to more than 2000 orders, in the extra large stichopus japonicus nutriment wine liquid for preparing before joining.
The process of preparation seal organa genitalia masculina nutritive medium is specific as follows in the aforesaid method, comprising:
With seal organa genitalia masculina dry product warm water cleaning, scalded 3~5 minutes with 90~100 ℃ of boiling water, seal organa genitalia masculina is joined in the base liquor of 60%Vol, the weight ratio of seal organa genitalia masculina and base liquor is 1: 50, and add the Chinese prescription of forming by wolfberry fruit, cape jasmine, Buddha's hand, cloves and Chinese yam, the weight ratio of seal organa genitalia masculina and Chinese prescription is 1: 0.6, wolfberry fruit, cape jasmine weight separately is 2 times of its excess-three kind Chinese medicine weight in the Chinese prescription, lixiviate 50~60 days, the middle stirring 4~5 times, take out the solid substance in the solution after the lixiviate, obtain lixiviate nutriment wine liquid;
With the described solid substance that takes out in steam-boiler with the water of 5 times of solid substance weight, boiling is 40~50 minutes together, still put into the solid substance after boiling chopping in the cooked solution and add the proteolytic enzyme that accounts for solid substance weight 0.5~0.8 ‰, under 50~55 ℃ of temperature, be incubated 72~84 hours, solid substance behind the enzymolysis is taken out and dry, cure to Jiao, grind the end, be ground into again more than 2000 orders, broken the joining in the described lixiviate nutriment wine liquid that makes before of the solid substance of pulverizing do not stirred evenly, be blended in the described lixiviate nutriment wine liquid after more described cooked solution being leached with 100 mesh filter screens, promptly make the seal organa genitalia masculina nutritive medium.
The process of preparation sea otter fish vat liquor is specific as follows in the aforesaid method, comprising:
Sea otter dried fish product are washed, join in the 60%Vol base liquor and soak, the weight ratio of sea otter dried fish product and base liquor is 1: 50, and add the Chinese prescription of forming by wolfberry fruit, cape jasmine, Buddha's hand, cloves and Chinese yam, the weight ratio of sea otter dried fish product and Chinese prescription is 1: 0.6, wolfberry fruit, cape jasmine weight separately is 2 times of its excess-three kind Chinese medicine weight in the Chinese prescription, lixiviate 50~60 days, the middle stirring 4~5 times, take out the solid substance in the solution after the lixiviate, obtain lixiviate nutriment wine liquid;
Behind the described solid substance dryness in the sun that takes out, cure to Jiao, with grinding into the above powder of 2000 orders, stir evenly in the described lixiviate nutriment wine liquid of preparation before again powder being joined, promptly make sea otter fish vat liquor.
Below in conjunction with process flow sheet shown in Figure 1, the working method of above-mentioned Sanbao sea cucumber wine is described further:
The process of preparation Sanbao sea cucumber wine, be mainly the selection raw material: extra large stichopus japonicus, seal organa genitalia masculina, sea otter fish and suitable base liquor, the raw material pre-treatment, extract nutrition effective constituent, make spissated Triratna wine nutritive medium, collude accent, reach the sense organ requirement, detect by physics and chemistry, carry out essence filter after qualified to bottle.Wherein, each procedure of processing is specially:
(1) select starting material:
1. base liquor is selected: the processing Sanbao sea cucumber wine is a health-care nutritive, the Sanbao sea cucumber wine ethanol content that is made generally in is 40%Vol ± 1, therefore, base liquor during preparation will adopt liquor or the edible ethanol of ethanol content at 20~68%Vol, for resolving mouthfeel, should select the liquor that is fit to, and generally without edible ethanol, optional part edible ethanol is used for raw material and handles to concentrate and use as will produce low-alcohol nurishing health-care wine the time.General magma Chinese sorghum liquor when selecting liquor for use with 68%Vol, require total ester content to be no more than 2.5g/L, ethyl hexanoate content is no more than 120mg/L, content of ethyl lactate is no more than 1g/L, ethyl acetate content is no more than 0.8g/L, below the total acid 1.2g/L, methyl alcohol, fusel wet goods meet GB2757-1981 liquor and configuration wine hygienic standard.Using yellow rice wine in the processing, should be clear, does not have sedimentary northern Radix Et Rhizoma Rhei rice magma strong yellow wine, wine degree 8~16%Vol.Sanitary index meets GB2758-1981 fermented wine hygienic standard;
2. handling raw material and blended liquor water, must be the pure water rank of drinking, and meets CJ94-1999 direct drinking water water quality standard;
3. selecting for use of extra large stichopus japonicus (Echinodermata Gastropoda animal): can select the fresh and alive extra large stichopus japonicus of the coastal product in Dalian, single head weight is more than 250g, and anosis nothing newly the fishing for of phenomenon of going rotten can not be adopted dead bright sea cucumber;
4. seal organa genitalia masculina (adopting a whole set of organ of kidney of male harbor seal) is selected dry product for use, buys or import from pharmacy, requires penis complete, and the complete male sea dog kidney of testis more than 8 can not lack organ.Outward appearance must not have mould erosion, spot, and color and luster is normal, is of moderate size, about every tool weight 150g, and too big and too little can not selecting for use;
5. sea otter fish (adopt Syngnathidae in syngnathus acus Linnaeus): can adopt fresh sea otter fish or dry product, fresh sea otter fish wants airing to dry product to use, and sea otter dried fish product should be that life is dried.Generally selecting length for use is the dry product of 15~25cm;
6. herbal medicine, wolfberry fruit dry product (first-class goods), cape jasmine, Buddha's hand, cloves, Chinese yam, certified products goods is bought in the pharmacy.
(2) raw-material processing and method:
The processing of 1. extra large stichopus japonicus nutritive medium: the extra large stichopus japonicus that lives should be slaughtered it after entering and adding break immediately, takes out intestines and cleans interior dirt separately, is placed on stripping and slicing ginseng meat then together.Ginseng meat cuts into uniform 5~6, rapidly the 100kg portion is placed on previously prepd 50kl, temperature then and is in 60 ℃ the strong yellow wine and continue to be heated to 85 ℃, after 10 minutes, add water 100kg and be heated to boiling, stopped to heat 20 minutes, 0.05% of interpolation sea cucumber weight proteolytic enzyme when being cooled to 55 ℃, after 60 minutes, solid substances such as the sea cucumber meat in the separation solution join the solution of remainder in the 100kl base liquor of 68%Vol, stir evenly sealing and store, promptly make extra large stichopus japonicus nutritive medium; Solid substances such as isolated sea cucumber meat are placed in the base liquor of the 50%Vol about 20kg and carried out the secondary lixiviate 30 days, the middle stirring twice, take out the solid substance freeze-drying then, be crushed to more than 2000 orders, be added in the above-mentioned once extra large stichopus japonicus nutriment wine liquid that makes, the secondary vat liquor is sneaked into once in the extra large stichopus japonicus nutritive medium, and it is standby as extra large stichopus japonicus nutritive medium to stir evenly storage;
2. seal organa genitalia masculina nutritive medium processing: with seal organa genitalia masculina dry product warm water cleaning, boiling water scalds, be placed on then in the 60%Vol base liquor, seal organa genitalia masculina is 1: 50 than the weight ratio of base liquor, and add the Chinese prescription of forming by wolfberry fruit, cape jasmine, Buddha's hand, cloves and Chinese yam, and the weight ratio of seal organa genitalia masculina and each medicinal material of Chinese prescription is 1: 0.6, wolfberry fruit, cape jasmine are the double amounts of its excess-three flavor Chinese medicine in the Chinese prescription, lixiviate 60 days, the middle stirring five times; Take out the solid substance in the solution after 60 days, remaining wine liquid is lixiviate nutriment wine liquid; Solid substance is placed on added poach in the steam-boiler 40 minutes, the weight ratio of solid substance and water is 1: 5, the chopping of solid substance after boiling is added 0.5 ‰ proteolytic enzyme, be incubated 72 hours down at 50 ℃, from boil solid substance to boil water, take out solid substance behind the enzymolysis and dry drying, cure then to Jiao, be broken powder with barreling is broken, and then powder becomes in the lixiviate nutriment wine liquid that makes before being placed on more than 2000 orders to stir evenly, also sneak into immediately in the described lixiviate nutriment wine liquid after usefulness 100 mesh filter screens to boil water leach and stir evenly, standby as the seal organa genitalia masculina nutritive medium;
3. the processing of sea otter fish vat liquor:
Sea otter dried fish product are washed, be placed in the base liquor of 60%Vol and soak, the weight ratio of sea otter dried fish product and base liquor is 1: 50, and add the Chinese prescription of forming by wolfberry fruit, cape jasmine, Buddha's hand, cloves and Chinese yam, the weight ratio of seal organa genitalia masculina and each medicinal material of Chinese prescription is 1: 0.6, and wolfberry fruit, cape jasmine are the double amounts of its excess-three flavor Chinese medicine in the Chinese prescription, add herbal medicine with 2. method and proportional quantity, lixiviate 60 days, the middle stirring 5 times; From soaking wine liquid, take out solid substance after 60 days, behind the solid substance dryness in the sun, cure, be broken powder, and then powder becomes more than 2000 orders to be placed in the soaking wine liquid, stir evenly that to obtain sea otter fish vat liquor standby with barreling is broken to Jiao;
(3) collude the accent Sanbao sea cucumber wine:
Above-mentioned three kinds of lixiviate nutritive mediums (extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium and sea otter fish vat liquor) are colluded and are transferred in the base liquor of choosing, promptly become Sanbao sea cucumber wine.Wherein, the usage ratio of three kinds of lixiviate nutritive mediums is: extra large stichopus japonicus nutritive medium is 10%, and the seal organa genitalia masculina nutritive medium is 2%, and sea otter fish vat liquor is 1%, and remaining is a base liquor.Can further mix up the color of wine, form the individual style of self, the content of various nutritional activities compositions is after testing in the Sanbao sea cucumber wine that makes: protein 0.5~2.0%, amino acid 0.05~0.1 ‰, sea cucumber saponin 0.01~0.1 ‰, unsaturated fatty acids 0.1~1.0 ‰, nanometer peptide 1%~5%.
For guaranteeing the clarity of Sanbao sea cucumber wine, can be freezing more than 10 hours with colluding-5 ℃ on the finished product Sanbao sea cucumber wine warp that mixes up, carry out essence again and filter bottling.Otherwise active substance is separated out manyly when meeting low temperature, does not drink effect but do not influence, and is invisible to the naked eye as long as will dissolve when heating more than 20 ℃.
The processing method that the nutritive health-care Sanbao sea cucumber wine that the embodiment of the invention provided, production process adopt helps nutraceutical protection, the activeconstituents that tradition processing and eating method are very easily run off especially, best, also very stable as the reservation of sea cucumber saponin.Compositions such as other protein, amino acid, peptide from the past product fuzzy qualitative amount rise to and be quantitative target.It is a quantum jump of nutrient health care wine.Add the nutritious tonifying material in base liquor, guarantees safe and reliablely, drink and excessively except that ethanol stimulates infringement human body is had no side effect, the effect that small-molecular peptides has nourishing the stomach to protect the liver absorbs soon, alleviates drunk reaction.Contained activeconstituents can antiviral, radioprotective, obvious to the tonic effect of human body, brain-tonifying and kidney-nourishing is arranged, the effect of production of sperm establishing-Yang and beautifying face and moistering lotion.
Embodiment three
Present embodiment three provides the working method of Sanbao sea cucumber wine, specifically comprises the steps:
Get fresh and alive extra large stichopus japonicus 100kg (each processing amount, according to personnel what, handle the amount of extra large stichopus japonicus in 2 hours, processing units and container size, each treatment capacity can be many, can lack), process the break that adds in cleaning, used utensil must be stainless steel or ceramic material, the absolute assurance totally on processing apparatus and the personnel hand, extra large stichopus japonicus is cleaned with clear water, slaughtered, take out the ginseng intestines and clean content, the ginseng meat that is placed on chopping together, dissolution fluid is placed on ginseng meat together in the lump when cutting ginseng meat, inserts to handle together in the lixiviate base liquor to make extra large stichopus japonicus nutritive medium, and the working method of the extra large stichopus japonicus nutritive medium among concrete grammar and the embodiment one is basic identical, can be referring to embodiment one, this no longer repeats again; Seal organa genitalia masculina, sea otter fish are also undertaken by the working method that embodiment two provides, and make seal organa genitalia masculina nutritive medium and sea otter fish vat liquor respectively; During the preparation Sanbao sea cucumber wine, the adjustment of wine degree is accurate, collude and mix up the Oranoleptic indicator, the color of wine is coordinated, style is outstanding, and not only nutritious, taste flavor is also welcome.Contain in the Sanbao sea cucumber wine that makes: protein 0.5~2.0%, amino acid 0.05~0.1 ‰, sea cucumber saponin 0.01~0.1 ‰, unsaturated fatty acids 0.1~1.0 ‰, nanometer peptide 1%~5%.
Can know, the extra large stichopus japonicus nutritive medium that the technological method that provides by the embodiment of the invention makes, seal organa genitalia masculina nutritive medium, sea otter fish vat liquor can be used the preparation nutrient health care wine, also in extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium, the sea otter fish vat liquor any can be cooperated the nutrient health care wine that obtains containing single nutritive medium composition with base liquor.And the nutritive medium that the present invention extracted also can collude and transfer in liquor other wine or mixing wine base in addition, as fruit wine, foreign wine etc.
In sum, with extra large stichopus japonicus, seal organa genitalia masculina, sea otter fish herbal medicine compatibility, be added in the drinks in the embodiment of the invention with integration of drinking and medicinal herbs.Make multiple nutrients things such as containing Stichopus japonicus mucopolysaccharide, saponin, protein, amino acid and trace element in the wine, nourishing compositions such as the yang-strengthening factor composition in the sea otter fish, the spermin in the seal organa genitalia masculina, unsaturated fatty acids (OMEGA-3), collagen protein, oxyphorase, the kidney vigor factor.Make nutrition, nourishing, the healthy Sanbao sea cucumber wine of regulating.Thereby improve the nutritive value and the nourishing function of drinks, be called Triratna wine for this reason.
And embodiment of the invention working method is fully utilized the extra large stichopus japonicus in the marine organisms, seal organa genitalia masculina, sea otter fish, performance best nutritional health-care effect in wine solution.For new processing technology routine has been opened up in the process for processing of marine organism health care wine, improve resource utilization, production cost significantly reduces.Play the positive effect that promotes coastland marine organisms drinks processing.
The above; only be the preferable embodiment of the present invention; but protection scope of the present invention is not limited thereto; the present invention is not caused any restriction because of the precedence of each embodiment yet; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; the variation that can expect easily or replacement all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.

Claims (10)

1, a kind of Sanbao sea cucumber wine is characterized in that, comprises following each material by mass percentage:
Sea stichopus japonicus nutritive medium 10~20%
Seal organa genitalia masculina nutritive medium 2~10%
Sea otter fish vat liquor 1~5%
All the other are wine;
Join after described extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium and sea otter fish vat liquor mixed and be Sanbao sea cucumber wine in the wine.
2, Sanbao sea cucumber wine according to claim 1 is characterized in that, described extra large stichopus japonicus nutritive medium be the cube meat with the extra large stichopus japonicus that lives be raw material in yellow rice wine lixiviate and add proteolytic enzyme after the extra large stichopus japonicus nutritive medium that makes;
Described seal organa genitalia masculina nutritive medium is to be that raw material adds to make basic nutritive medium after soaking behind wolfberry fruit dry product, cape jasmine, Buddha's hand, cloves and the Chinese yam in wine with the seal organa genitalia masculina dry product, and the dry after will soaking again is through steaming, add protease hydrolyzed, curing to Jiao and after grinding into powder and sneak into the seal organa genitalia masculina nutritive medium that makes in the described basic nutritive medium.
3, Sanbao sea cucumber wine according to claim 1, it is characterized in that, described sea otter fish vat liquor is to be that raw material adds to make basic nutritive medium after soaking behind wolfberry fruit dry product, cape jasmine, Buddha's hand, cloves and the Chinese yam in wine with sea otter dried fish product, and the solid substance after will soaking again dries, cure to Jiao and after grinding into powder and be blended into the sea otter fish vat liquor that makes in the described basic nutritive medium.
4, Sanbao sea cucumber wine according to claim 1 is characterized in that, it is the liquor of 20~68%Vol or in the edible ethanol any that described wine adopts ethanol content, or both mixtures.
5, a kind of working method of Sanbao sea cucumber wine is characterized in that, comprising:
Prepare extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium and sea otter fish vat liquor respectively;
Wherein, prepare extra large stichopus japonicus nutritive medium be cube meat with the extra large stichopus japonicus that lives be raw material in yellow rice wine lixiviate and add proteolytic enzyme after the extra large stichopus japonicus nutritive medium that makes;
Preparation seal organa genitalia masculina nutritive medium is to be that raw material adds make basic nutritive medium after soaking behind wolfberry fruit dry product, cape jasmine, Buddha's hand, cloves and the Chinese yam in wine with the seal organa genitalia masculina dry product, and the dry after will soaking again is through steaming, add protease hydrolyzed, curing to Jiao and after grinding into powder and sneak into the seal organa genitalia masculina nutritive medium that makes in the described basic nutritive medium;
Preparation sea otter fish vat liquor is to be that raw material adds make basic nutritive medium after soaking behind wolfberry fruit dry product, cape jasmine, Buddha's hand, cloves and the Chinese yam in wine with sea otter dried fish product, and the solid substance after will soaking again dries, cure to Jiao and after grinding into powder and be blended into the sea otter fish vat liquor that makes in the described basic nutritive medium;
Get extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium, the sea otter fish vat liquor of wine and above-mentioned preparation by following mass percent:
Sea stichopus japonicus nutritive medium 10~20%
Seal organa genitalia masculina nutritive medium 2~10%
Sea otter fish vat liquor 1~5%
All the other are wine;
After above-mentioned extra large stichopus japonicus nutritive medium, seal organa genitalia masculina nutritive medium and sea otter fish vat liquor mixed, promptly make Sanbao sea cucumber wine after joining in the wine.
6, the working method of Sanbao sea cucumber wine according to claim 5 is characterized in that, the extra large stichopus japonicus nutritive medium of preparation specifically comprises in the described method:
To live and evenly cut into piece after extra large stichopus japonicus is handled, extra large stichopus japonicus piece joined to account for half temperature of extra large stichopus japonicus gross weight be to continue to be heated to 82~85 ℃ in 55~60 ℃ the yellow rice wine, after 15~20 minutes, the water that is incorporated as 2 times of yellow rice wine weight in the yellow rice wine that extra large stichopus japonicus is arranged forms solution and is heated to boiling, stop heating, in solution, be added to the proteolytic enzyme of 0.4 of extra large stichopus japonicus weight~0.5 ‰ when being cooled to 55~60 ℃, after 60 minutes, extra large stichopus japonicus solid substance in the separation solution, the solution of remainder is joined in the base liquor into the 68%Vol of 2 times of weight of yellow rice wine weight, promptly obtain extra large stichopus japonicus nutritive medium after stirring evenly.
7, the working method of Sanbao sea cucumber wine according to claim 6 is characterized in that, the extra large stichopus japonicus nutritive medium of described preparation also comprises:
Isolated extra large stichopus japonicus meat solid substance is joined in the base liquor of 50%Vol and carried out the secondary lixiviate 30~40 days, the weight of base liquor is 2 times of extra large stichopus japonicus meat solid substance weight, the middle stirring 2~3 times, take out the solid substance freeze-drying then, be crushed to more than 2000 orders, in the extra large stichopus japonicus nutriment wine liquid for preparing before joining.
8, the working method of Sanbao sea cucumber wine according to claim 5 is characterized in that, preparation seal organa genitalia masculina nutritive medium specifically comprises in the described method:
With seal organa genitalia masculina dry product warm water cleaning, scalded 3~5 minutes with 90~100 ℃ of boiling water, seal organa genitalia masculina is joined in the base liquor of 60%Vol, the weight ratio of seal organa genitalia masculina and base liquor is 1: 50, and add the Chinese prescription of forming by wolfberry fruit, cape jasmine, Buddha's hand, cloves and Chinese yam, the weight ratio of seal organa genitalia masculina and Chinese prescription is 1: 0.6, wolfberry fruit, cape jasmine weight separately is 2 times of its excess-three kind Chinese medicine weight in the Chinese prescription, lixiviate 50~60 days, the middle stirring 4~5 times, take out the solid substance in the solution after the lixiviate, obtain lixiviate nutriment wine liquid;
With the described solid substance that takes out in steam-boiler be the water of 5 times of solid substance weight, boiling is 40~50 minutes together, be cooled to 50~55 ℃, still put into the chopping of the solid substance of boiling in the cooked solution and add the proteolytic enzyme that accounts for solid substance weight 0.5~0.8 ‰, under 50~55 ℃ of temperature, be incubated 72~84 hours, to leach solid substance behind the enzymolysis and dry, cure to Jiao, grind the end, be ground into again more than 2000 orders, broken the joining in the described lixiviate nutriment wine liquid that makes before of the solid substance of pulverizing do not stirred evenly, be blended in the described lixiviate nutriment wine liquid after more described cooked solution being leached with 100 mesh filter screens, promptly make the seal organa genitalia masculina nutritive medium.
9, the working method of Sanbao sea cucumber wine according to claim 5 is characterized in that, preparation sea otter fish vat liquor specifically comprises in the described method:
Sea otter dried fish product are washed, join in the 60%Vol base liquor and soak, the weight ratio of sea otter dried fish product and base liquor is 1: 50, and add the Chinese prescription of forming by wolfberry fruit, cape jasmine, Buddha's hand, cloves and Chinese yam, the weight ratio of sea otter dried fish product and Chinese prescription is 1: 0.6, wolfberry fruit, cape jasmine weight separately is 2 times of its excess-three kind Chinese medicine weight in the Chinese prescription, lixiviate 50~60 days, the middle stirring 4~5 times, take out the solid substance in the solution after the lixiviate, obtain lixiviate nutriment wine liquid;
Behind the described solid substance dryness in the sun that takes out, cure to Jiao, with grinding into the above powder of 2000 orders, stir evenly in the described lixiviate nutriment wine liquid of preparation before again powder being joined, promptly make sea otter fish vat liquor.
According to the working method of the described 5 described Sanbao sea cucumber wines of claim, it is characterized in that 10, described method further comprises:
The Sanbao sea cucumber wine that makes is freezing more than 10 hours under-5 ℃ of temperature, carry out essence again and filter.
CN 200910088858 2009-07-21 2009-07-21 Sanbao sea cucumber wine and processing method thereof Expired - Fee Related CN101602997B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 200910088858 CN101602997B (en) 2009-07-21 2009-07-21 Sanbao sea cucumber wine and processing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 200910088858 CN101602997B (en) 2009-07-21 2009-07-21 Sanbao sea cucumber wine and processing method thereof

Publications (2)

Publication Number Publication Date
CN101602997A true CN101602997A (en) 2009-12-16
CN101602997B CN101602997B (en) 2013-04-03

Family

ID=41468901

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 200910088858 Expired - Fee Related CN101602997B (en) 2009-07-21 2009-07-21 Sanbao sea cucumber wine and processing method thereof

Country Status (1)

Country Link
CN (1) CN101602997B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101974394A (en) * 2010-10-20 2011-02-16 大连海晏堂生物有限公司 Nano sea cucumber wine and preparation method thereof
CN102429268A (en) * 2011-10-31 2012-05-02 青岛康大食品有限公司 Concentrated nutrient solution, nutrient broth and production methods thereof
CN104544294A (en) * 2015-01-15 2015-04-29 青岛老尹家海参股份有限公司 Processing method for high-nutrition sea cucumber

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1459497A (en) * 2002-05-21 2003-12-03 董义文 Sea cucumbus wine and its preparation method
CN1660993A (en) * 2005-01-10 2005-08-31 吴凤海 Health protection medicated wine and preparation method
CN101423789A (en) * 2007-10-31 2009-05-06 张孟盛 Production formula of seafood nourishing wine and brewing technique

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1459497A (en) * 2002-05-21 2003-12-03 董义文 Sea cucumbus wine and its preparation method
CN1660993A (en) * 2005-01-10 2005-08-31 吴凤海 Health protection medicated wine and preparation method
CN101423789A (en) * 2007-10-31 2009-05-06 张孟盛 Production formula of seafood nourishing wine and brewing technique

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
郭斌等: "参杞养生酒抗疲劳作用的实验研究", 《中华中医药学刊》 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101974394A (en) * 2010-10-20 2011-02-16 大连海晏堂生物有限公司 Nano sea cucumber wine and preparation method thereof
CN101974394B (en) * 2010-10-20 2012-07-04 大连海晏堂生物有限公司 Nano sea cucumber wine and preparation method thereof
CN102429268A (en) * 2011-10-31 2012-05-02 青岛康大食品有限公司 Concentrated nutrient solution, nutrient broth and production methods thereof
CN104544294A (en) * 2015-01-15 2015-04-29 青岛老尹家海参股份有限公司 Processing method for high-nutrition sea cucumber

Also Published As

Publication number Publication date
CN101602997B (en) 2013-04-03

Similar Documents

Publication Publication Date Title
CN104172312B (en) A kind of iced tea Semen Benincasae and preparation method thereof
CN101601487B (en) Shellfish protein beverage and preparation method thereof
CN103931913A (en) Snakehead formula feed and its preparation method
CN102309027B (en) Total nutrient safe instant fish meat broth production technology
CN103540470A (en) Method for preparing sweet potato wine
CN102559443A (en) Heath-function sea cucumber yellow wine
CN103564419B (en) A kind of have instant shrimp paste of African special flavor and preparation method thereof
CN106148116A (en) The brewing method of Fructus actinidiae chinensis fruit healthy wine
CN101602997B (en) Sanbao sea cucumber wine and processing method thereof
CN105124504A (en) Edible smelly marinade, relative products thereof, smelly fermented bean curd and smelly mandarin fish
CN103766953A (en) Flavor tea fish sausage and processing method thereof
CN106360151A (en) Feed additive for larvae of hypophthalmichthys molitrix
CN105380234A (en) Oyster mushroom beef paste and preparation method thereof
CN101961097A (en) Preparation method of Chinese Ham essence
CN103330185A (en) Method for preparing Sichuan-flavor carrot-duck liver paste
KR101813091B1 (en) Method for processing prawn sauce using whole shrimp as raw material
CN105361009A (en) Stomach warming black tea fish fillet and preparation method thereof
CN104522284A (en) Red wine ice cream and preparation method thereof
CN103766993A (en) Fish soup jelly
CN106343473A (en) Sea cucumber prepared food and preparation method
CN106235076A (en) A kind of fresh ginger brown sugar warming up morrhua cake
CN106562237A (en) Oyster pork skin jelly
CN106307323A (en) Red vinegar blackberry jam and making method thereof
CN106235213A (en) A kind of ponkan fruit jam and preparation method thereof
CN105077146A (en) Fermentation flavored dried scallop seasoning and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20130403

Termination date: 20180721

CF01 Termination of patent right due to non-payment of annual fee