CN102816671A - Preparation method of osmanthus wine - Google Patents
Preparation method of osmanthus wine Download PDFInfo
- Publication number
- CN102816671A CN102816671A CN 201110150018 CN201110150018A CN102816671A CN 102816671 A CN102816671 A CN 102816671A CN 201110150018 CN201110150018 CN 201110150018 CN 201110150018 A CN201110150018 A CN 201110150018A CN 102816671 A CN102816671 A CN 102816671A
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- CN
- China
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- osmanthus
- wine
- preparation
- radix
- elscholtiza
- 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.)
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Abstract
The invention relates to a preparation method of an osmanthus wine. According to the invention, materials such as osmanthus, peach flower, swordlike atractylodes rhizome, and angelica archang lica are crushed; the crushed materials are added into a vessel and are soaked by using distillate spirit; and the obtained wine can be drunk. The osmanthus wine provided by the invention has functions of blood circulation activating, essence tonifying, and liver and kidney nourishing. When the wine is frequently taken, people's appearances can turn red, smooth, glamorous, and attractive.
Description
The present invention relates to the preparation method of a kind of drinks, particularly a kind of wine fermented with osmanthus flower.
It is simple to the purpose of this invention is to provide a kind of making, and instant can make appearance become ruddy smooth, the preparation method of the wine fermented with osmanthus flower that is gay to excel all.
Technical scheme of the present invention is achieved in that and it is characterized in that:
Sweet osmanthus 100-500g peach blossom 50-300g rhizoma atractylodis 100-500g root of Dahurain angelica 50-300g
Radix Asparagi 50-300g sealwort 50-300g Radix Angelicae Sinensis 50-300g elscholtiza 20-200g
Rhizoma nardostachyos 20-200g kaempferia galamga 20-200g Radix Glycyrrhizae 10-100g liquor 1000-20000g
Put into container after at first sweet osmanthus, peach blossom, rhizoma atractylodis, the root of Dahurain angelica, Radix Asparagi, sealwort, elscholtiza, rhizoma nardostachyos, kaempferia galamga, Radix Glycyrrhizae being pulverized and use soaking in Chinese liquor, vibration in every 1-5 days is once soaked promptly drinkable after 10-50 days; Each clothes 10-50g; Every day three times, drinking of said product can play smart, the nourishing liver and kidney effect of benefit of invigorating blood circulation, and informal dress can make appearance become ruddy smooth; Seductive like the spring, increase infinite glamour.
Embodiment:
Sweet osmanthus 300g peach blossom 200g rhizoma atractylodis 300g root of Dahurain angelica 200g Radix Asparagi 150g
Sealwort 200g Radix Angelicae Sinensis 150g elscholtiza 150g rhizoma nardostachyos 100g kaempferia galamga 100g
Radix Glycyrrhizae 50g liquor 10000g
Put into container after at first sweet osmanthus, peach blossom, rhizoma atractylodis, the root of Dahurain angelica, Radix Asparagi, sealwort, elscholtiza, rhizoma nardostachyos, kaempferia galamga, Radix Glycyrrhizae being pulverized and use soaking in Chinese liquor, vibrated once in per 3 days, soak promptly drinkablely after 20 days, obey 30g, every day three times at every turn.
Claims (2)
1. the present invention relates to a kind of preparation method of wine fermented with osmanthus flower.It is characterized in that:
Sweet osmanthus 100-500g peach blossom 50-300g rhizoma atractylodis 100-500g root of Dahurain angelica 50-300g
Radix Asparagi 50-300g sealwort 50-300g Radix Angelicae Sinensis 50-300g elscholtiza 20-200g
Rhizoma nardostachyos 20-200g kaempferia galamga 20-200g Radix Glycyrrhizae 10-100g liquor 1000-20000g
2. according to claim 1, at first sweet osmanthus, peach blossom, rhizoma atractylodis, the root of Dahurain angelica, Radix Asparagi, sealwort, elscholtiza, rhizoma nardostachyos, kaempferia galamga, Radix Glycyrrhizae are put into container with soaking in Chinese liquor 10-50 days after pulverizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110150018 CN102816671A (en) | 2011-06-07 | 2011-06-07 | Preparation method of osmanthus wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110150018 CN102816671A (en) | 2011-06-07 | 2011-06-07 | Preparation method of osmanthus wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102816671A true CN102816671A (en) | 2012-12-12 |
Family
ID=47301125
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110150018 Pending CN102816671A (en) | 2011-06-07 | 2011-06-07 | Preparation method of osmanthus wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102816671A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103069A (en) * | 2013-02-26 | 2013-05-15 | 高庆泉 | Liqueur and preparation method thereof |
| CN103805464A (en) * | 2014-03-03 | 2014-05-21 | 哈尔滨膳宝酒业有限公司 | Beautifying aralia mandshurica wine and production method thereof |
| CN105482964A (en) * | 2015-12-31 | 2016-04-13 | 南京林业大学 | Preparation method of osmanthus cordial |
| CN107254397A (en) * | 2017-08-04 | 2017-10-17 | 凌秀梅 | A kind of wine fermented with osmanthus flower and preparation method thereof |
-
2011
- 2011-06-07 CN CN 201110150018 patent/CN102816671A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103069A (en) * | 2013-02-26 | 2013-05-15 | 高庆泉 | Liqueur and preparation method thereof |
| CN103103069B (en) * | 2013-02-26 | 2014-08-13 | 高庆泉 | Liqueur and preparation method thereof |
| CN103805464A (en) * | 2014-03-03 | 2014-05-21 | 哈尔滨膳宝酒业有限公司 | Beautifying aralia mandshurica wine and production method thereof |
| CN105482964A (en) * | 2015-12-31 | 2016-04-13 | 南京林业大学 | Preparation method of osmanthus cordial |
| CN107254397A (en) * | 2017-08-04 | 2017-10-17 | 凌秀梅 | A kind of wine fermented with osmanthus flower and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121212 |