CN103494152A - Blueberry sweet-scented osmanthus scent cooking wine and method for preparing same - Google Patents
Blueberry sweet-scented osmanthus scent cooking wine and method for preparing same Download PDFInfo
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- CN103494152A CN103494152A CN201310497775.XA CN201310497775A CN103494152A CN 103494152 A CN103494152 A CN 103494152A CN 201310497775 A CN201310497775 A CN 201310497775A CN 103494152 A CN103494152 A CN 103494152A
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 29
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 29
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 29
- 235000014101 wine Nutrition 0.000 title claims abstract description 20
- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 16
- 241000333181 Osmanthus Species 0.000 title claims abstract description 16
- 244000077233 Vaccinium uliginosum Species 0.000 title claims description 4
- 238000010411 cooking Methods 0.000 title abstract description 10
- 238000000034 method Methods 0.000 title 1
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 19
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 13
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 5
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 4
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract description 4
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 235000019991 rice wine Nutrition 0.000 claims description 12
- 229920003266 Leaf® Polymers 0.000 claims description 9
- 244000242564 Osmanthus fragrans Species 0.000 claims description 9
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 239000003814 drug Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000002045 Guettarda speciosa Species 0.000 claims description 6
- 241001278833 Rosa laevigata Species 0.000 claims description 6
- 235000000661 Rosa laevigata Nutrition 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 241000208688 Eucommia Species 0.000 claims description 3
- 244000241872 Lycium chinense Species 0.000 claims description 3
- 235000015468 Lycium chinense Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 239000000919 ceramic Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 2
- 240000007926 Ocimum gratissimum Species 0.000 abstract 2
- 244000061520 Angelica archangelica Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 238000002372 labelling Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses blueberry sweet-scented osmanthus scent cooking wine. The blueberry cinnamon cooking wine is prepared from the raw materials of, by weight, 30-40 parts of blueberries, 10-15 parts of snow pears, 15-20 parts of sweet-scented osmanthus, 6-8 parts of lily, 10-15 parts of basil seeds, 3-5 parts of coconut juice, 2-3 parts of prepared rehmannia roots, 1-2 parts of fructus rosae laevigatae, 2-3 parts of sweet potato stems and leaves, 1-2 parts of corn stigma, 1-2 parts of persimmon leaves, 2-3 parts of dandelion, 1-2 parts of pericarpium citri reticulatae viride, 2-3 parts of medlar, 1-2 parts of eucommia ulmoides, 6-7 parts of spice powder, 8-10 parts of angelica oil and 250-300 parts of yellow wine. According to the blueberry sweet-scented osmanthus scent cooking wine, the nutritional ingredients of the blueberries, the snow pears, the sweet-scented osmanthus, the basil seeds and the like are added in the yellow wine, the nutritional value of the yellow wine is improved, the taste of the yellow wine is improved greatly, the yellow wine has full-bodied blueberry flavor and sweet-scented osmanthus faint scent, and the yellow wine becomes softer and more full-bodied after being aged. The blueberry sweet-scented osmanthus scent cooking wine can effectively remove fishy smell and foul smell of cooking materials, highlights delicacy of cooked food, and enables appetite of people to be increased greatly.
Description
Technical field
The present invention relates to a kind of cooking wine, relate in particular to a kind of blueberry osmanthus hippocras and preparation method thereof.
Background technology
Requisite a kind of flavouring when cooking wine is people's culinary cuisine food, yellow rice wine is a kind of cooking wine commonly used, but only with yellow rice wine, can cause trophic structure single, mouthfeel is not good; The present invention introduces the nutritional labelings such as blueberry, snow pear, sweet osmanthus in yellow rice wine, not only improves its nutritive value, and mouthfeel is improved more greatly.
Summary of the invention
The present invention has overcome the prior art deficiency, and a kind of blueberry osmanthus hippocras and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of blueberry osmanthus hippocras is to be made by the raw material of following weight parts:
Blueberry 30-40, snow pear 10-15, sweet osmanthus 15-20, lily 6-8, blue fragrant sub-10-15, Coconut Juice 3-5, prepared rhizome of rehmannia 2-3, fruit of Cherokee rose 1-2, sweet potato stem and leaf 2-3, corn stigma 1-2, persimmon leaf 1-2, dandelion 2-3, rascal 1-2, fruit of Chinese wolfberry 2-3, bark of eucommia 1-2, condiment powder 6-7, Angelica oil 8-10, yellow rice wine 250-300.
A kind of blueberry osmanthus hippocras preparation method comprises the following steps:
(1) blueberry, snow pear are soaked to 30-40 minute with light salt brine, take out, blueberry goes the base of a fruit to clean, and snow pear peeling stoning, mix making beating, adds 1-2 times of clear water defibrination, then boil 6-8 minute, crosses the 80-100 mesh filter screen, obtains fruit pulp;
(2) sweet osmanthus, lily are cleaned with clear water, sent into steamer, slow fire steams 15-20 minute, and cooling rear taking-up, be crushed to the 60-80 order, obtains spending gruel;
(3) dry after Lan Xiangzi being chosen to assorted cleaning, with Coconut Juice, be mixed into pot, slow fire stir-fries to dry, is crushed to the 80-100 order, obtains blue fragrant sub-powder;
(4) by Chinese medicine material co-grindings such as prepared rhizome of rehmannia, the fruit of Cherokee rose, sweet potato stem and leafs, add 6-7 times of clear water to decoct 40-50 minute, to filter, the filtrate freeze drying, obtain traditional Chinese medicine powder;
(5) by above-mentioned fruit pulp, spend gruel, blue fragrant sub-powder, traditional Chinese medicine powder to mix with condiment powder, Angelica oil, yellow rice wine, little fire is stewed 50-60 minute slowly, after cooling, be sealed in clean brown ceramic wine jar, every 4-5 days rocks wine jar 1 time, can open altar after 12-15 days, more after filtration, degassed, sterilizing, cooling rear filling getting final product.
Compared with prior art, advantage of the present invention is:
The present invention introduces the nutritional labelings such as blueberry, snow pear, sweet osmanthus, Lan Xiangzi in yellow rice wine, not only improved the nutritive value of yellow rice wine, its mouthfeel is improved more greatly, there is strong blueberry local flavor and sweet osmanthus delicate fragrance, after ageing, make yellow rice wine more soft mellow, can effectively remove the urine smell peculiar smell of cooking material, the delicious food of outstanding dish, increase people's appetite.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of blueberry osmanthus hippocras is to be made by the raw material of following weight (jin):
Blueberry 30, snow pear 10, sweet osmanthus 15, lily 6, blue fragrant son 10, Coconut Juice 3, prepared rhizome of rehmannia 2, the fruit of Cherokee rose 1, sweet potato stem and leaf 2, corn stigma 1, persimmon leaf 1, dandelion 2, rascal 1, the fruit of Chinese wolfberry 2, the bark of eucommia 1, condiment powder 6, Angelica oil 8, yellow rice wine 250.
A kind of blueberry osmanthus hippocras preparation method comprises the following steps:
(1) blueberry, snow pear are soaked 30 minutes with light salt brine, taken out, blueberry goes the base of a fruit to clean, and snow pear peeling stoning, mix making beating, adds 2 times of clear water defibrinations, then boil 8 minutes, crosses 100 mesh filter screens, obtains fruit pulp;
(2) sweet osmanthus, lily are cleaned with clear water, sent into steamer, slow fire steams 15 minutes, and cooling rear taking-up, be crushed to 80 orders, obtains spending gruel;
(3) dry after Lan Xiangzi being chosen to assorted cleaning, with Coconut Juice, be mixed into pot, slow fire stir-fries to dry, is crushed to 100 orders, obtains blue fragrant sub-powder;
(4) by Chinese medicine material co-grindings such as prepared rhizome of rehmannia, the fruit of Cherokee rose, sweet potato stem and leafs, add 7 times of clear water to decoct 50 minutes, to filter, the filtrate freeze drying, obtain traditional Chinese medicine powder;
(5) by above-mentioned fruit pulp, spend gruel, blue fragrant sub-powder, traditional Chinese medicine powder to mix with condiment powder, Angelica oil, yellow rice wine, little fire is stewed 60 minutes slowly, after cooling, be sealed in clean brown ceramic wine jar, within every 5 days, rock 1 time wine jar, can open altar after 15 days, more after filtration, degassed, sterilizing, cooling rear filling getting final product.
Claims (2)
1. a blueberry osmanthus hippocras it is characterized in that being made by the raw material of following weight parts:
Blueberry 30-40, snow pear 10-15, sweet osmanthus 15-20, lily 6-8, blue fragrant sub-10-15, Coconut Juice 3-5, prepared rhizome of rehmannia 2-3, fruit of Cherokee rose 1-2, sweet potato stem and leaf 2-3, corn stigma 1-2, persimmon leaf 1-2, dandelion 2-3, rascal 1-2, fruit of Chinese wolfberry 2-3, bark of eucommia 1-2, condiment powder 6-7, Angelica oil 8-10, yellow rice wine 250-300.
2. a blueberry as claimed in claim 1 osmanthus hippocras preparation method is characterized in that comprising the following steps:
(1) blueberry, snow pear are soaked to 30-40 minute with light salt brine, take out, blueberry goes the base of a fruit to clean, and snow pear peeling stoning, mix making beating, adds 1-2 times of clear water defibrination, then boil 6-8 minute, crosses the 80-100 mesh filter screen, obtains fruit pulp;
(2) sweet osmanthus, lily are cleaned with clear water, sent into steamer, slow fire steams 15-20 minute, and cooling rear taking-up, be crushed to the 60-80 order, obtains spending gruel;
(3) dry after Lan Xiangzi being chosen to assorted cleaning, with Coconut Juice, be mixed into pot, slow fire stir-fries to dry, is crushed to the 80-100 order, obtains blue fragrant sub-powder;
(4) by Chinese medicine material co-grindings such as prepared rhizome of rehmannia, the fruit of Cherokee rose, sweet potato stem and leafs, add 6-7 times of clear water to decoct 40-50 minute, to filter, the filtrate freeze drying, obtain traditional Chinese medicine powder;
(5) by above-mentioned fruit pulp, spend gruel, blue fragrant sub-powder, traditional Chinese medicine powder to mix with condiment powder, Angelica oil, yellow rice wine, little fire is stewed 50-60 minute slowly, after cooling, be sealed in clean brown ceramic wine jar, every 4-5 days rocks wine jar 1 time, can open altar after 12-15 days, more after filtration, degassed, sterilizing, cooling rear filling getting final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310497775.XA CN103494152B (en) | 2013-10-22 | 2013-10-22 | Blueberry sweet-scented osmanthus scent cooking wine and method for preparing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310497775.XA CN103494152B (en) | 2013-10-22 | 2013-10-22 | Blueberry sweet-scented osmanthus scent cooking wine and method for preparing same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103494152A true CN103494152A (en) | 2014-01-08 |
| CN103494152B CN103494152B (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310497775.XA Expired - Fee Related CN103494152B (en) | 2013-10-22 | 2013-10-22 | Blueberry sweet-scented osmanthus scent cooking wine and method for preparing same |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989095A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Blueberry and spice leaf cooking wine and processing method thereof |
| CN104987973A (en) * | 2015-06-13 | 2015-10-21 | 聂超 | Blueberry coconut juice health care wine and preparation method thereof |
| CN106190689A (en) * | 2016-07-06 | 2016-12-07 | 安徽海神黄酒集团有限公司 | A kind of Herba Taraxaci cooking wine and preparation method thereof |
| CN109170790A (en) * | 2018-11-05 | 2019-01-11 | 李红光 | A kind of aid digestion cooking wine of supplementing qi and nourishing yin |
| CN112592791A (en) * | 2021-01-25 | 2021-04-02 | 河南葛仙饮品有限公司 | Cactus and jujube wine and preparation process thereof |
| CN114190532A (en) * | 2021-12-31 | 2022-03-18 | 上海太太乐食品有限公司 | Fruit tea flavored cooking wine and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156146A (en) * | 2011-12-08 | 2013-06-19 | 张庆之 | Fruit flavor cooking wine and preparation method thereof |
-
2013
- 2013-10-22 CN CN201310497775.XA patent/CN103494152B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156146A (en) * | 2011-12-08 | 2013-06-19 | 张庆之 | Fruit flavor cooking wine and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989095A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Blueberry and spice leaf cooking wine and processing method thereof |
| CN104987973A (en) * | 2015-06-13 | 2015-10-21 | 聂超 | Blueberry coconut juice health care wine and preparation method thereof |
| CN106190689A (en) * | 2016-07-06 | 2016-12-07 | 安徽海神黄酒集团有限公司 | A kind of Herba Taraxaci cooking wine and preparation method thereof |
| CN109170790A (en) * | 2018-11-05 | 2019-01-11 | 李红光 | A kind of aid digestion cooking wine of supplementing qi and nourishing yin |
| CN112592791A (en) * | 2021-01-25 | 2021-04-02 | 河南葛仙饮品有限公司 | Cactus and jujube wine and preparation process thereof |
| CN114190532A (en) * | 2021-12-31 | 2022-03-18 | 上海太太乐食品有限公司 | Fruit tea flavored cooking wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103494152B (en) | 2015-03-25 |
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Inventor after: Cai Jie Inventor after: Chai Guoying Inventor after: Chen Yanxia Inventor before: Fan Shenghua Inventor before: Fang Lihui Inventor before: Cheng Xiaoyun Inventor before: Chen Zhiming Inventor before: Chen Guolan Inventor before: Wu Linsheng |
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Effective date of registration: 20170914 Address after: 300000 Tianjin city Jinnan District xianshuigu Yi Li 20-1-501 Co-patentee after: Chai Guoying Patentee after: Cai Jie Co-patentee after: Chen Yanxia Address before: Jiuhua Mountain in Baohe District of Hefei city of Anhui Province, No. 17 230000 Patentee before: Anhui Hui-King Food Co., Ltd. |
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Effective date of registration: 20181220 Address after: 404700 2nd Floor, Building 10, Pingan Road, Gaotang Street, Wushan County, Chongqing Patentee after: WUSHAN TIANYUQIYE AGRICULTURE DEVELOPMENT CO., LTD. Address before: 300 000 Yihuali 20-1-501, Xianshuigu Town, Jinnan District, Tianjin Co-patentee before: Chai Guoying Patentee before: Cai Jie Co-patentee before: Chen Yanxia |
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