CN102649929A - Preparation method for sticky rice red wine - Google Patents
Preparation method for sticky rice red wine Download PDFInfo
- Publication number
- CN102649929A CN102649929A CN2012101642478A CN201210164247A CN102649929A CN 102649929 A CN102649929 A CN 102649929A CN 2012101642478 A CN2012101642478 A CN 2012101642478A CN 201210164247 A CN201210164247 A CN 201210164247A CN 102649929 A CN102649929 A CN 102649929A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- red wine
- sticky rice
- making method
- hours
- 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.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method for sticky rice red wine. The preparation method comprises the following steps: a, soaking: soaking sticky rice for 5 hours; b, washing the sticky rice; c, cooking: placing the washed sticky rice in a steamer and steaming for 1.5 hours; d, standing: taking out the cooked sticky rice, mixing and stirring 3 weight parts of yeast, 15 weight parts of sticky rice and 25 weight parts of water, cooling, placing the mixture into a water tank and standing; and e, leaching the sticky rice red wine. Through the adoption of the technical scheme, the sticky rice serves as the raw material, so the preparation process is simple and convenient, and the prepared sticky rice red wine has strong fragrance, mild wine property and rich nutrients.
Description
Technical field
The present invention relates to a kind of making method of glutinous rice red wine.
Background technology
The method of wine brewing is various now; Used raw material also is varied, but uses existing liquor-making raw material, all kinds of wine that adopt traditional technology to make; Though human body is had certain benefit; Yet its health-care effect is all relatively poor, the low percentages of protein in the wine not only, and lack amino acid and the trace element that needed by human body is wanted.
Summary of the invention
Technical problem to be solved by this invention provides a kind of making method of glutinous rice red wine, and manufacture craft is simple and convenient, and the glutinous rice red wine of producing gives off a strong fragrance, and alcoholic strength is gentle, and is nutritious.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: the making method of glutinous rice red wine may further comprise the steps: a soaks: glutinous rice soaked 5 hours; B washes rice; C boiling: washed glutinous rice is put into steamer steamed 1 hour 30 minutes; D leaves standstill: take out the glutinous rice after steaming well, mix according to 3 weight part distiller's yeasts, 15 weight part glutinous rice and 25 weight parts waters and stir, leave standstill in the cooling back placement water vat; The e drop goes out the glutinous rice red wine.
As preferably; The making method of distiller's yeast is following described in the said d step: get hybridization rice and take out after 3 hours with bubble, put into steamer after cleaning and steamed 1 hour, steam good cooling back and mix stirring with the old wine medicine; Every two hours stir once every day, stirs to dry after 6-8 days.
As preferably, time of repose is 30-40 days in the said d step.
As preferably, leave standstill in the process beginning in the said d step and sooner or later respectively stir 1 time 10 day every day, whenever in the two weeks afterwards to stir once at a distance from 3-4 days, remaining time is restir not.
The present invention adopts glutinous rice as raw material owing to adopted technique scheme, and manufacture craft is simple and convenient, and the glutinous rice red wine of producing gives off a strong fragrance, and alcoholic strength is gentle, and is nutritious.
Embodiment
The making method of glutinous rice red wine may further comprise the steps: a soaks: glutinous rice soaked 5 hours; B washes rice; C boiling: washed glutinous rice is put into steamer steamed 1 hour 30 minutes; D leaves standstill: take out the glutinous rice after steaming well, with 3 jin of distiller's yeasts, 15 jin of glutinous rices and 25 jin of water mix stirring; The cooling back is placed in the water vat and is left standstill; Time of repose is 30-40 days, therebetween, begins sooner or later respectively to stir 1 time 10 day every day; Stirred once in every separated 3-4 days in the two weeks afterwards, remaining time is restir not; Take out after e30-40 days, drop goes out glutinous rice red wine (drop wine process is operated at post sunset, prevents that distiller's yeast and glutinous rice from floating).
The making method of distiller's yeast is following described in the said d step: get hybridization rice and takes out after 3 hours with bubble, put into steamer after cleaning and steamed 1 hour, mix stirring with the old wine medicine after steaming good the cooling, every two hours stir once every day, stir and dry after 6-8 days.
The glutinous rice red wine gives off a strong fragrance, and alcoholic strength is gentle, and is nutritious.Winter is many with the temperature drink, adds that to drink mouthfeel after brown sugar is heated with ginger better, and when the women was confined in childbirth postpartum, the egg custard that edible glutinous rice red wine and egg are made can play the effect of improving looks and nursing one's health health; Hypotensive's long-term drinking can help blood pressure regulation.Glutinous rice red wine sweetness is fragrant and mellow, and the secretion of the gland that can stimulate digestion improves a poor appetite, and has aid digestion.
Claims (4)
1. the making method of glutinous rice red wine is characterized in that: may further comprise the steps: a immersion: glutinous rice immersion 5 hours; B washes rice; C boiling: washed glutinous rice is put into steamer steamed 1 hour 30 minutes; D leaves standstill: take out the glutinous rice after steaming well, mix according to 3 weight part distiller's yeasts, 15 weight part glutinous rice and 25 weight parts waters and stir, leave standstill in the cooling back placement water vat; The e drop goes out the glutinous rice red wine.
2. according to the making method of the said glutinous rice red wine of claim 1; It is characterized in that: the making method of distiller's yeast is following described in the said d step: get hybridization rice and take out after 3 hours with bubble; Putting into steamer after cleaning steamed 1 hour; Steam good cooling back and mix stirring, every two hours stir once every day, stir and dry after 6-8 days with the old wine medicine.
3. according to the making method of the said glutinous rice red wine of claim 1, it is characterized in that: time of repose is 30-40 days in the said d step.
4. according to the making method of the said glutinous rice red wine of claim 3, it is characterized in that: leave standstill in the process beginning in the said d step and sooner or later respectively stir 1 time 10 day every day, whenever in the two weeks afterwards stirred once at a distance from 3-4 days, remaining time is restir not.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101642478A CN102649929A (en) | 2012-05-22 | 2012-05-22 | Preparation method for sticky rice red wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101642478A CN102649929A (en) | 2012-05-22 | 2012-05-22 | Preparation method for sticky rice red wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102649929A true CN102649929A (en) | 2012-08-29 |
Family
ID=46692056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101642478A Pending CN102649929A (en) | 2012-05-22 | 2012-05-22 | Preparation method for sticky rice red wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102649929A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103881878A (en) * | 2014-02-28 | 2014-06-25 | 刘家力 | Sticky rice-strawberry wine |
| CN107746775A (en) * | 2017-12-07 | 2018-03-02 | 建瓯市徐墩镇中齐缘食品科技研究所 | Honeymoon health wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1377952A (en) * | 2002-04-28 | 2002-11-06 | 王志敏 | Selenium-rich rice wine |
| CN101412953A (en) * | 2007-10-21 | 2009-04-22 | 叶界平 | Method convenient for brewing sweet wine |
-
2012
- 2012-05-22 CN CN2012101642478A patent/CN102649929A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1377952A (en) * | 2002-04-28 | 2002-11-06 | 王志敏 | Selenium-rich rice wine |
| CN101412953A (en) * | 2007-10-21 | 2009-04-22 | 叶界平 | Method convenient for brewing sweet wine |
Non-Patent Citations (1)
| Title |
|---|
| 黄耀洲，许庆华: "黑糯米营养酒的制备及其营养成分分析", 《中成药》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103881878A (en) * | 2014-02-28 | 2014-06-25 | 刘家力 | Sticky rice-strawberry wine |
| CN103881878B (en) * | 2014-02-28 | 2016-01-20 | 刘家力 | A kind of glutinous rice strawberry wine |
| CN107746775A (en) * | 2017-12-07 | 2018-03-02 | 建瓯市徐墩镇中齐缘食品科技研究所 | Honeymoon health wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101575557B (en) | Method for manufacturing Shanniang rice wine by black kerneled rice | |
| CN103589563B (en) | Preparation method of radix pseudostellariae yellow wine | |
| CN107319485A (en) | A kind of soy sauce brewing method for removing soy sauce production addition preservative from | |
| CN104403875A (en) | Health rice wine and preparation method thereof | |
| CN106722775A (en) | The preparation method of soy sauce | |
| CN101307282A (en) | Hippocampus japonicus liquor and method for preparing same | |
| CN106490508A (en) | A kind of preparation method of the vinegar egg juice with invigorating the spleen for eliminating dampness function | |
| CN103834526A (en) | Preparation method of red yeast wine | |
| CN105936854A (en) | Making method of black sticky rice wine | |
| CN108865616A (en) | A kind of RHIIZOMA DIOSCOREAE from Henan of China liquor method for making | |
| CN102649929A (en) | Preparation method for sticky rice red wine | |
| CN103642631B (en) | The brewing method of bitter buckwheat wine of rice fermented with red yeast | |
| CN106754025A (en) | A kind of aid digestion jar-sealed wine and its brewing method | |
| CN101129186A (en) | Method for manufacturing soy sauce | |
| CN102919937B (en) | Method for preparing tea health-care acetic acid beverage | |
| CN105062782A (en) | Traditional Chinese medicine health-care wine and preparing method thereof | |
| CN105062776A (en) | Making method for flower mushroom and sticky rice health wine | |
| CN108753537A (en) | A kind of leaf of bamboo wine of rice fermented with red yeast and preparation method thereof | |
| CN104312837B (en) | The making method of lotus seeds sticky rice wine | |
| CN104611175B (en) | A kind of preparation method of liqueur beverage | |
| CN104694351B (en) | A kind of Maca buckwheat health-care wine and preparation method thereof | |
| CN103627587A (en) | Health-care rice wine with effects of promoting appetite and reducing lipid and preparation method thereof | |
| CN104560495A (en) | Brewing process for water chestnut wine | |
| CN103589562B (en) | Preparation method of radix pseudostellariae health-care wine | |
| CN106350372A (en) | Black wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120829 |