CN103589606A - Preparation process for phlegm-clearing yellow rice wine - Google Patents
Preparation process for phlegm-clearing yellow rice wine Download PDFInfo
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- CN103589606A CN103589606A CN201310584331.XA CN201310584331A CN103589606A CN 103589606 A CN103589606 A CN 103589606A CN 201310584331 A CN201310584331 A CN 201310584331A CN 103589606 A CN103589606 A CN 103589606A
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- yellow rice
- rice wine
- phlegm
- clearing
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Abstract
The invention discloses a preparation process for a phlegm-clearing yellow rice wine. The preparation process for the phlegm-clearing yellow rice wine is characterized by comprising the following steps: 1, selecting raw materials, wherein the raw materials comprise yellow rice wine, asparagus fern, lily, white mulberry root bark, fresh bamboo sap, north and south roots of straight ladybell and snow pear; 2, soaking: boiling 1000 ml of yellow rice wine, and adding 10 grams of asparagus fern, 10 grams of lily, 6 grams of white mulberry root bark, 5 grams of fresh bamboo sap, 5 grams of north and south roots of straight ladybell and 20 grams of snow pear into the boiling yellow rice wine for boiling for 1-2 hours after the yellow rice wine is boiled, then keeping the temperature of 80-100DEG C for 3-6 hours, and adding 20 grams of honey to be uniformly stirred after cooling; 3, cooling, storing for 20-30 days in a sealed way at a shade place, stirring for 2-4 times every day and irradiating in sunshine for 3-6 hours every day. The preparation process for the phlegm-clearing yellow rice wine is simple in operation, low in cost and convenient to popularize; the prepared wine has a phlegm-clearing effect.
Description
Technical field
The present invention relates to a kind of making method of wine, relate in particular to a kind of blending process of clear phlegm yellow rice wine.
Background technology
Health promoting wine is a kind of common drink, and the spare time is drunk a little health promoting wine wine, has become gradually a kind of fashion, and has been conducive to physical and mental health.Yet existing health promoting wine ubiquity is expensive, be difficult to universal defect and problem, therefore, people need the making method of the health promoting wine that a kind of manufacture craft is simple, cost is low, to do it yourself, make.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of blending process of simple to operate, the clear phlegm yellow rice wine being convenient to popularize.
For solving the problems of the technologies described above, the invention provides a kind of blending process of clear phlegm yellow rice wine, this manufacture craft comprises the steps:
The first step: choose raw material, described raw material is respectively: yellow rice wine, asparagus fern, lily, White Mulberry Root-bark, fresh Succus Bambusae, Radix Adenophorae (Radix Glehniae) and snow pear;
Second step: brewed, described brewed refer to 1000 milliliters of yellow rice wine are boiled after, 10 grams of asparagus ferns, 10 grams of lilies, 6 grams of White Mulberry Root-bark, 5 grams of fresh Succus Bambusaes, 5 grams of Radix Adenophorae (Radix Glehniae)s and 20 grams of sticky rice wines that are placed in boiling of snow pear are boiled to 1-2 hour, keep afterwards the temperature 3-6 hour of 80-100 ℃, add 20 grams of honey to stir after cooling;
The 3rd step: after cooling, be put in the shady and cool sealed storage 20-30 days of place, during every day stir 2-4 time, sunshine 3-6 hour.
In described the 3rd step, sealed storage is 25 days, during every day stir 3 times, at 4 hours at sunshine.
In described second step, keep the temperature 4 hours of 90 ℃.
Compared with prior art, beneficial effect of the present invention is:
Making method of the present invention is simple to operate, and cost is low, is convenient to popularize, and has the effect of phlegm clearly.
Embodiment
By embodiment, the present invention is described in further details below
A blending process for clear phlegm yellow rice wine, this manufacture craft comprises the steps:
The first step: choose raw material, described raw material is respectively: yellow rice wine, asparagus fern, lily, White Mulberry Root-bark, fresh Succus Bambusae, Radix Adenophorae (Radix Glehniae) and snow pear;
Second step: brewed, described brewed refer to 1000 milliliters of yellow rice wine are boiled after, 10 grams of asparagus ferns, 10 grams of lilies, 6 grams of White Mulberry Root-bark, 5 grams of fresh Succus Bambusaes, 5 grams of Radix Adenophorae (Radix Glehniae)s and 20 grams of sticky rice wines that are placed in boiling of snow pear are boiled to 1-2 hour, keep afterwards the temperature 3-6 hour of 80-100 ℃, add 20 grams of honey to stir after cooling;
The 3rd step: after cooling, be put in the shady and cool sealed storage 20-30 days of place, during every day stir 2-4 time, sunshine 3-6 hour.
In described the 3rd step, sealed storage is 25 days, during every day stir 3 times, at 4 hours at sunshine.
In described second step, keep the temperature 4 hours of 90 ℃.
In sum, making method of the present invention is simple to operate, and cost is low, is convenient to popularize, and has the effect of phlegm clearly.
The foregoing is only preferred embodiments of the present invention; protection scope of the present invention is not limited with above-mentioned embodiment; in every case the equivalence that those of ordinary skills do according to disclosed content is modified or is changed, and all should include in the protection domain of recording in claims.
Claims (3)
1. a blending process for clear phlegm yellow rice wine, is characterized in that: this manufacture craft comprises the steps:
The first step: choose raw material, described raw material is respectively: yellow rice wine, asparagus fern, lily, White Mulberry Root-bark, fresh Succus Bambusae, Radix Adenophorae (Radix Glehniae) and snow pear;
Second step: brewed, described brewed refer to 1000 milliliters of yellow rice wine are boiled after, 10 grams of asparagus ferns, 10 grams of lilies, 6 grams of White Mulberry Root-bark, 5 grams of fresh Succus Bambusaes, 5 grams of Radix Adenophorae (Radix Glehniae)s and 20 grams of sticky rice wines that are placed in boiling of snow pear are boiled to 1-2 hour, keep afterwards the temperature 3-6 hour of 80-100 ℃, add 20 grams of honey to stir after cooling;
The 3rd step: after cooling, be put in the shady and cool sealed storage 20-30 days of place, during every day stir 2-4 time, sunshine 3-6 hour.
2. the blending process of a kind of clear phlegm yellow rice wine according to claim 1, is characterized in that: in described the 3rd step, sealed storage is 25 days, during every day stir 3 times, at 4 hours at sunshine.
3. the blending process of a kind of clear phlegm yellow rice wine according to claim 1, is characterized in that: in described second step, keep the temperature 4 hours of 90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310584331.XA CN103589606A (en) | 2013-11-20 | 2013-11-20 | Preparation process for phlegm-clearing yellow rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310584331.XA CN103589606A (en) | 2013-11-20 | 2013-11-20 | Preparation process for phlegm-clearing yellow rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103589606A true CN103589606A (en) | 2014-02-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310584331.XA Pending CN103589606A (en) | 2013-11-20 | 2013-11-20 | Preparation process for phlegm-clearing yellow rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103589606A (en) |
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2013
- 2013-11-20 CN CN201310584331.XA patent/CN103589606A/en active Pending
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140219 |
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| WD01 | Invention patent application deemed withdrawn after publication |