CN102344877A - Production method of mung bean liquor - Google Patents
Production method of mung bean liquor Download PDFInfo
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- CN102344877A CN102344877A CN2010102466987A CN201010246698A CN102344877A CN 102344877 A CN102344877 A CN 102344877A CN 2010102466987 A CN2010102466987 A CN 2010102466987A CN 201010246698 A CN201010246698 A CN 201010246698A CN 102344877 A CN102344877 A CN 102344877A
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Abstract
The invention discloses a production method of mung bean liquor. The invention belongs to the wine-making field. The product uses high quality sorghum, barley, wheat and the like as raw materials and the preparation method comprises the following steps of: brewing white spirit; and adopting a special technology to boil more than 60 well-known and valuable traditional Chinese medicines such as ginseng, fructus amomi and Eucommia ulmoide and obtain medicinal soup, and adding honey in a certain ratio for preparation and storing in a cellar. The mung bean liquor has the functions of resisting viruses, nourishing yin and tonifying kidney, improving blood circulation and removing blood stasis, promoting tissue regeneration, detoxifying, diminishing inflammation, relieving pain and increasing the immunity of a human body, the liquor also has the functions of nourishing the skin complexion; the liquor has special curative effects of clearing damp, relaxing muscles, promoting blood circulation, whetting appetite, tonifying spleen and tonifying kidney and also has auxiliary curative effects on rheumatic neuralgia, insomnia and forgetfulness, deficiency of qi and blood and the like; and the liquor can be used to cure gastroenteritis, jaundice, edema, traumatic injury, diseases of waist and legs, skin ulcer and small-area burn and scald and be suitable for internal or external applications, thus being a common household panacea.
Description
One. technical field
The invention belongs to the wine brewing field, be specifically related to a kind of method of utilizing jowar or barley and wheat, Chinese medicinal materials, honey for primary industry production mung bean liquor.
Two. background technology
The mung bean liquor originates in Yao Wan town, Xinyi City, Jiangsu Province, and product is a raw material elder generation brewing white spirit with high-quality jowar or barley and wheat etc.; Kind of rare Chinese medicine boils through special process and obtains medicine soup surplus genseng, fructus amomi, the bark of eucommia etc. 50 then, is aided with to store sth. in a cellar after white sugar or rock sugar are prepared by a certain percentage to form this wine and women-sensual pursuits such as golden ripple again; Aromatic sweet, have Shujin, invigorate blood circulation, the effect of appetizing, invigorating the spleen, mung bean by name burns; But it is not a mung bean products; To be golden ripple green because of the wine allotted, looks as if sweet mung bean soup, thereby name according to the color of wine.Mung bean burns the characteristic that it is not only arranged in appearance, and its unique character is also arranged on quality, also claims the wine lattice, and (China's liquor is carried out the method for pressing the odor type classification; Distinguish the characteristic and the quality of wine, can be divided into scent type, Luzhou-flavor, aromatic type, rice-fragrant type, phoenix odor type substantially, 10 types of the odor types of holding concurrently, mixed fragrant, medicine odor type, fermented soya beans, salted or other wise odor type, sesame-flavor) mung bean burns and then belongs to medicine odor type wine, its wine lattice are different from general ardent spirit or low alcohol, vinosity is little conceal in sweet strong; Overflow medicine perfume (or spice) in the glycol, golden yellow color, have a little orange red, wine liquid thickness; Mouthfeel is unique, and is the same with all wine, mung bean burn staple be ethanol, i.e. alcohol; Drinking in right amount has certain function of health care to the people, and the calmness of both can having calmed the nerves again can be excited spiritual; Stimulate circulation, the expansion veins beneath the skin produces a kind of warm sensation; This wine also has the secretion of promoting digestion liquid, whets the appetite, the effect that relax the muscles and stimulate the blood circulation, clearing damp keeps out the cold.The mung bean liquor is divided into two kinds of common and elaboration, adds nearly 60 kinds of herbal medicine during the elaboration mung bean burns, and makes it both have the bold of liquor; Fruit wine fragrant and sweet; The mung bean liquor look green flavor that spawns is sweet, soft dense pure, existing good taste; The effect that fitness and disease prevention is arranged again also has abundant nutritive value and health-care effect; Owing to added multiple herbal medicine in the mung bean liquor, thereby have antiviral, enriching yin and nourishing kidney, promoting blood circulation and removing blood stasis, myogenic, detoxifcation, anti-inflammatory, pain relieving, enhancing human immune function, and can the beauty treatment skin moisten; It to clearing damp, Shujin, invigorate blood circulation, appetizing, invigorating the spleen, kidney tonifying have special curative effect, and rheumatic neurodynia, insomnia forgetfulness, insufficiency of vital energy and blood etc. are also had the assisting therapy effect; Can control gastro-enteritis, jaundice, edema, wound, waist-leg disease, skin ulcer, small-sized burn and scald, outer being coated with for oral administration becomes family's panacea commonly used.The mung bean liquor is the history in existing more than 500 year so far, and in the process of preparation, also through constantly improving, the present invention produces on the basis of mung bean liquor in the our factory prescription for many years; Summing up experience is made great improvement to prescription, has used batching in white sugar or the rock sugar in more than 500 year; Use honey instead, use honey instead the mouthfeel of wine is improved, also have advantage: 1. take care of one's teeth; Sugar can make tooth impaired, and honey not only can't harm tooth, and there is the effect of sterilization and disinfection in the oral cavity; 2, honey is than sucrose readily digested and absorption, and the heat content of honey is very high in addition, and people big to physical labor intensity or strenuous exercise has the effect that alleviates very soon with Ginseng Extract, and honey can also lubricate stomach, makes drinking utensils that the effect of treatment constipation arranged; 3, honey contains protein, can increase human nutrition; 4, honey has sterilizing ability, can control the outer respiratory system disease that injures; 5, honey has the effect of the intelligence development of calming the nerves, improvement sleep, helps to treat nervous system disorders, and to the treatment cardiovascular system diseases, as hypotensive, the treatment anaemia also is of great benefit to.After using honey the medicinal function of mung bean liquor will further be increased.
Three. summary of the invention
The problem that the present invention mainly solves is to replace main raw material white sugar or the rock sugar produced now in the mung bean liquor prescription with honey; And increase a few flavor Chinese medicinal materialss; Make the mung bean liquor mouthfeel of new production better; And increased new pharmaceutical use, thereby make the quality of mung bean liquor bring up to a new level.The raw material of producing the use of mung bean liquor has: the 60 degree high quality liquor 60%-70% that high-quality jowar or barley and wheat are brewageed, the soup 25% that rare traditional Chinese medicine (60 kinds of genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis etc.) boils, blending honey (acacia honey, clover honey, rape honey respectively 1/3rd are made into) 5%-15%
The present invention can realize through following technical scheme:
A kind of working method of mung bean liquor is characterized in that being made up of following steps:
(1) rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) is sent into boiled container; Volume by medicinal material adds water five times immersion 24 hours, and the big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours; Ceased fire 2 hours; Slow fire boiled 2-4 hour again, and water is endured to 2/5ths of former amount of water, promptly got herb liquid; Be cooled to normal temperature, its component should account for 25%.
(2) quantitative liquor is added wine vat, add the quantitative soup that boils then, stir.
After (3) one days, in wine vat, add quantitative honey again, stir.
(4) the wine vat sealing is stored sth. in a cellar, be 4-6 month storage period, and the mung bean liquor gets product.
Be 4-6 month the storage period described in the above-mentioned steps (4), and storing sth. in a cellar temperature is normal temperature.
The present invention compares with currently available products and has the following advantages:
(1) changing white sugar or rock sugar into honey, is that the mouthfeel of mung bean liquor improves;
(2) also has advantage: take care of one's teeth; Honey is than sucrose readily digested and absorption, and honey can also lubricate stomach, the treatment constipation; Honey contains protein, can increase human nutrition; Honey has sterilizing ability, can control the outer respiratory system disease that injures; Honey has the intelligence development of calming the nerves, improves the effect of sleep, helps to treat nervous system disorders, and the treatment cardiovascular system diseases is had certain effect.
Four. embodiment
Embodiment below in conjunction with concrete describes in further detail the present invention.
Embodiment one
Rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) sent into boil container; Volume by medicinal material adds water five times immersion 24 hours; The big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours, ceases fire 2 hours; Slow fire boiled 2-4 hour again; Water is endured to 2/5ths of former amount of water, promptly got herb liquid, be cooled to normal temperature; The liquor that accounts for total amount 60% is added wine vat, add the soup that boils that accounts for total amount 25% again, stir; After one day, in wine vat, add the honey that accounts for total amount 15% again, stir; The wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, and the mung bean liquor gets product.
Embodiment two
Rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) sent into boil container; Volume by medicinal material adds water five times immersion 24 hours; The big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours, ceases fire 2 hours; Slow fire boiled 2-4 hour again; Water is endured to 2/5ths of former amount of water, promptly got herb liquid, be cooled to normal temperature; The liquor that accounts for total amount 61% is added wine vat, add the soup that boils that accounts for total amount 25% again, stir; After one day, in wine vat, add the honey that accounts for total amount 14% again, stir; The wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, and the mung bean liquor gets product.
Embodiment three
Rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) sent into boil container; Volume by medicinal material adds water five times immersion 24 hours; The big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours, ceases fire 2 hours; Slow fire boiled 2-4 hour again; Water is endured to 2/5ths of former amount of water, promptly got herb liquid, be cooled to normal temperature; The liquor that accounts for total amount 62% is added wine vat, add the soup that boils that accounts for total amount 25% again, stir; After one day, in wine vat, add the honey that accounts for total amount 13% again, stir; The wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, and the mung bean liquor gets product.
Embodiment four
Rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) sent into boil container; Volume by medicinal material adds water five times immersion 24 hours; The big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours, ceases fire 2 hours; Slow fire boiled 2-4 hour again; Water is endured to 2/5ths of former amount of water, promptly got herb liquid, be cooled to normal temperature; The liquor that accounts for total amount 63% is added wine vat, add the soup that boils that accounts for total amount 25% again, stir; After one day, in wine vat, add the honey that accounts for total amount 12% again, stir; The wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, and the mung bean liquor gets product.
Embodiment five
Rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) sent into boil container; Volume by medicinal material adds water five times immersion 24 hours; The big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours, ceases fire 2 hours; Slow fire boiled 2-4 hour again; Water is endured to 2/5ths of former amount of water, promptly got herb liquid, be cooled to normal temperature; The liquor that accounts for total amount 64% is added wine vat, add the soup that boils that accounts for total amount 25% again, stir; After one day, in wine vat, add the honey that accounts for total amount 11% again, stir; The wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, and the mung bean liquor gets product.
Embodiment six
Rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) sent into boil container; Volume by medicinal material adds water five times immersion 24 hours; The big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours, ceases fire 2 hours; Slow fire boiled 2-4 hour again; Water is endured to 2/5ths of former amount of water, promptly got herb liquid, be cooled to normal temperature; The liquor that accounts for total amount 65% is added wine vat, add the soup that boils that accounts for total amount 25% again, stir; After one day, in wine vat, add the honey that accounts for total amount 10% again, stir; The wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, and the mung bean liquor gets product.
Embodiment seven
Rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) sent into boil container; Volume by medicinal material adds water five times immersion 24 hours; The big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours, ceases fire 2 hours; Slow fire boiled 2-4 hour again; Water is endured to 2/5ths of former amount of water, promptly got herb liquid, be cooled to normal temperature; The liquor that accounts for total amount 66% is added wine vat, add the soup that boils that accounts for total amount 25% again, stir; After one day, in wine vat, add the honey that accounts for total amount 9% again, stir; The wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, and the mung bean liquor gets product.
Embodiment eight
Rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) sent into boil container; Volume by medicinal material adds water five times immersion 24 hours; The big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours, ceases fire 2 hours; Slow fire boiled 2-4 hour again; Water is endured to 2/5ths of former amount of water, promptly got herb liquid, be cooled to normal temperature; The liquor that accounts for total amount 67% is added wine vat, add the soup that boils that accounts for total amount 25% again, stir; After one day, in wine vat, add the honey that accounts for total amount 8% again, stir; The wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, and the mung bean liquor gets product.
Embodiment nine
Rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) sent into boil container; Volume by medicinal material adds water five times immersion 24 hours; The big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours, ceases fire 2 hours; Slow fire boiled 2-4 hour again; Water is endured to 2/5ths of former amount of water, promptly got herb liquid, be cooled to normal temperature; The liquor that accounts for total amount 68% is added wine vat, add the soup that boils that accounts for total amount 25% again, stir; After one day, in wine vat, add the honey that accounts for total amount 7% again, stir; The wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, and the mung bean liquor gets product.
Embodiment ten
Rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) sent into boil container; Volume by medicinal material adds water five times immersion 24 hours; The big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours, ceases fire 2 hours; Slow fire boiled 2-4 hour again; Water is endured to 2/5ths of former amount of water, promptly got herb liquid, be cooled to normal temperature; The liquor that accounts for total amount 69% is added wine vat, add the soup that boils that accounts for total amount 25% again, stir; After one day, in wine vat, add the honey that accounts for total amount 6% again, stir; The wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, promptly obtains finished product mung bean liquor.
Embodiment 11
Rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) sent into boil container; Volume by medicinal material adds water five times immersion 24 hours; The big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours, ceases fire 2 hours; Slow fire boiled 2-4 hour again; Water is endured to 2/5ths of former amount of water, promptly got herb liquid, be cooled to normal temperature; The liquor that accounts for total amount 70% is added wine vat, add the soup that boils that accounts for total amount 25% again, stir; After one day, in wine vat, add the honey that accounts for total amount 5% again, stir; The wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, promptly obtains finished product mung bean liquor.
In sum, the consumption of liquor is adjusted at 70% o'clock from 60%, the consumption of honey adjusts to 5% from 15%, can obtain the mung bean liquor of 36 degree-42 degree this moment, and sugariness was low when the wine degree was high, otherwise sugariness is just high when the wine degree is low.
Claims (5)
1. the working method of a mung bean liquor; It is characterized in that: the 60 degree high quality liquor 60%-70% that high quality sorghum or barley and wheat are brewageed, the soup 25% that rare traditional Chinese medicine (60 kinds of genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis etc.) boils; Blending honey (acacia honey, clover honey, rape honey respectively 1/3rd are made into) 5%-15% is a raw material, obtains finished product through following steps.
2. the working method of a kind of mung bean liquor according to claim 1; The characteristic of its first step is: rare traditional Chinese medicine (60 kinds of Chinese medicinal materialss such as genseng, pawpaw, Radix Glycyrrhizae, the bark of eucommia, fructus amomi, sweet osmanthus, matrimony vine, Radix Angelicae Sinensis, the tuber of dwarf lilyturf, safflower, Tuber Fleeceflower Root, Motherwort Herb, lily, dried orange peel, rhizoma zingiberis, Fructus Hordei Germinatus, Japanese Honeysuckle, the dried rhizome of rehmannia, cassia bark, chrysanthemum, red ginseng, Buddha's hand, Wu Chia Pee, almond, radix polygonati officinalis) is sent into boiled container; Volume by medicinal material adds water five times immersion 24 hours, and the big fire heating makes water boiling 0.5 hour, changes slow fire and boils 3 hours; Ceased fire 2 hours; Slow fire boiled 2-4 hour again, and water is endured to 2/5ths of former amount of water, promptly got herb liquid; Be cooled to normal temperature, its component should account for 25%.
3. the working method of a kind of mung bean liquor according to claim 1, the characteristic in its second step is: quantitative liquor is added wine vat, add the quantitative soup that boils then, stir.
4. the working method of a kind of mung bean liquor according to claim 1, the characteristic in its 3rd step is: after one day, in wine vat, add quantitative honey again, stir.
5. the working method of a kind of mung bean liquor according to claim 1, the characteristic in its 4th step is: the wine vat sealing is stored sth. in a cellar, and be 4-6 month storage period, and the mung bean liquor gets product.
It is 4-6 month that aforesaid right requires the storage period described in 5, and storing sth. in a cellar temperature is normal temperature.
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| CN2010102466987A CN102344877A (en) | 2010-08-05 | 2010-08-05 | Production method of mung bean liquor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876553A (en) * | 2012-10-28 | 2013-01-16 | 孙顺成 | Preparation method of high-quality mung bean liquor |
| CN113549512A (en) * | 2020-04-14 | 2021-10-26 | 浙江同山醉美人酒业有限公司 | Brewing process of multi-grain solid fen-flavor liquor |
-
2010
- 2010-08-05 CN CN2010102466987A patent/CN102344877A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876553A (en) * | 2012-10-28 | 2013-01-16 | 孙顺成 | Preparation method of high-quality mung bean liquor |
| CN102876553B (en) * | 2012-10-28 | 2013-10-09 | 孙顺成 | Preparation method of high-quality mung bean liquor |
| CN113549512A (en) * | 2020-04-14 | 2021-10-26 | 浙江同山醉美人酒业有限公司 | Brewing process of multi-grain solid fen-flavor liquor |
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Application publication date: 20120208 |