CN103602544A - Mutton wine and brewing process thereof - Google Patents
Mutton wine and brewing process thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of drinking wine, and particularly relates to mutton wine. The mutton wine comprises the following components in percentage by weight: 20-25 percent of mutton, 10-15 percent of red rice, 62-67 percent of rice, 0.01-0.04 percent of ginger leaves, 0.03-0.07 percent of angelica, 0.15-0.45 percent of alpinia japonica, 0.3-0.7 percent of sugar cane, 0.04-0.08 percent of bark of meliosma fordii and 0.27-0.33 percent of yeast. Compared with the prior art, the mutton wine has the advantages that the mutton, the red rice, the rice, the ginger leaves, the angelica, the alpinia japonica, the sugar cane and the bark of meliosma fordii are adopted and are scientifically and reasonably combined, and the pharmacological property of the traditional Chinese medicine is fully applied, so that the mutton wine has the effects of conditioning the qi and blood of body, dispelling wind, keeping out the cold, relieving pain, building body, lubricating intestine and relaxing bowels; diseases such as anaemia, irregular menstruation, weakness, sensation of chill, postpartum physical weakness, puerperal fever, postoperative joint pain and constipation can be treated by drinking the mutton wine for a long time.
Description
Technical field
The invention belongs to beverage wine technical field, particularly a kind of sheep wine and making method thereof.
Background technology
Wine is that the mankind drink the longest historical a kind of fermented alcohol drink, and the kind of wine comprises white wine, beer, grape wine, yellow rice wine, rice wine and medicinal liquor etc.Wherein, medicinal liquor is that the wine as beverage and the medicine " molten " that promotes health and cures diseases are integrated, and it not only has preparation, it is easy to take, and the property of medicine is stable, and advantage safely and effectively, more because wine assisting drug, wine help medicine gesture and give full play to effect, raising curative effect.
In recent years, along with improving constantly of people's living standard, medicinal liquor has obtained increasing people's favor.At present, medicinal liquor on market is mainly that Chinese medicine is added and in 75% alcohol or white wine, soaks and obtain, healthy medicated wine as disclosed in patent CN201110066862.0, exactly ginseng, pilose antler, cultivated land, skunk bush etc. are added in white wine and soaked, make that having calms the nerves and nourish heart, the medicinal liquor of the effect such as strong kidney benefit essence.Also the wine that useful animal meat is made at present, a kind of snake medicinal liquor as disclosed in patent CN200910117090.1, exactly snake body, matrimony vine, Radix Codonopsis etc. be immersed in white wine and make, CN1106668 discloses a kind of soft-shelled turtle tonic wine, patent CN200510046159.8 also discloses a kind of ant ginseng medicinal wine, and it is by being immersed in Formica fusca and ginseng etc. in white wine and making.
But, at present commercially available medicinal liquor, compared with major general's mutton, adding in medicinal liquor, mutton is of high nutritive value, and records according to Compendium of Materia Medica, and mutton has complement empty, and dispelling cold is cold, temperature compensation qi and blood; Kidney-nourishing gas, mends shape and declines, the strong power of appetizing; Help puerpera, logical breast is controlled band, helps Yuanyang, the effect of benefiting essence-blood, therefore, if mutton can be added in medicinal liquor, certainly will be able to obtain nutritious, there is again health care simultaneously, the medicinal liquor of the effect of curing the disease.
Summary of the invention
One of object of the present invention is: for the deficiencies in the prior art, and provide a kind of sheep wine, this sheep wine not only nutritive value is abundant, but also the effect that there is health care and cure the disease.
To achieve these goals, the present invention adopts following technical scheme:
A kind of sheep wine, take mutton, red rice, rice, Jiang Ye, Radix Angelicae Sinensis, Alpinia japonica, sugarcane and sassafras skin brewages and forms as raw material, wherein, by weight percentage, the content of mutton is 20%～25%, the content of red rice is 10%～15%, the content of rice is 62%～67%, the content of Jiang Ye is 0.01%～0.04%, the content of Radix Angelicae Sinensis is 0.03%～0.07%, the content of Alpinia japonica is 0.15%～0.45%, the content of sugarcane is 0.3%～0.7%, the content of sassafras skin is 0.04%～0.08%, and the content of distiller's yeast is 0.27%～0.33%.
Wherein, mutton is of high nutritive value, rich in proteins, mineral substance and each seed amino acid and iron and zinc etc., it can drive chill, can mend health again, to general cough due to wind and cold, chronic tracheitis, cold of insufficiency type asthma, deficiency of the kidney impotence, belly crymodynia, body void be afraid of cold, soreness of the waist and knees, lean and haggard, deficiency of both QI and blood, after being ill or postpartum health void all empty shapes such as lose and all have treatment and help effect.
Red rice is rich in numerous nutrient substances, wherein abundant with irony, therefore there is the effect of enriching blood and preventing anaemia.And it includes abundant phosphorus, vitamin A, B group, can improve the defect such as malnutrition, nyctalopia and vitamin B1 deficiency, the symptoms such as fatigue, lassitude and insomnia of effectively releiving again.The materials such as its contained pantothenic acid, vitamin-E, the sweet Teng's amino acid of paddy Guang, have the effect that suppresses carcinogenic substance, especially obvious especially to the effect of prevent colon cancer.In addition, its also have remove free radical, delay senility, the different physiological roles such as anti allergic reaction and immunomodulatory.
Rice is the main component that wine brewing needs, and starch wherein first resolves into glucose, and glucose resolves into ethanol (main component of wine) again under the catalysis of catalyzer.
Jiang Ye is the leaf of zingiber, and taste is pungent, warm in nature, nontoxic, and it has the effect of blood circulation promoting and dispersing pathogen accumulation.
Radix Angelicae Sinensis have enrich blood, invigorate blood circulation, menstruction regulating and pain relieving and the effect of moisturizing laxation, can be used for the deficiency of blood, shallow complexion, dizzy palpitaition; The deficiency of blood, or have the stagnant menoxenia of the stasis of blood concurrently, through closing, dysmenorrhoea; Empty abdominal pain due to cold, coronary heart disease and angina pectoris, rheumatic arthralgia, wound etc. are card bitterly; The dry constipation of intestines; Chronic cough asthma.
Alpinia japonica has in temperature, the loose effect of trembling with fear, dispel the wind, invigorating blood circulation, and can be used for controlling coldness and pain in the epigastrium, rheumatism arthralgia and myalgia, and over-strained hemoptysis, falls that to damage the stasis of blood stagnant, menoxenia.
Sugarcane can be removed the smell of mutton of mutton, and sugarcane taste is sweet, can improve the mouthfeel of sheep wine; In addition, sugarcane also have and in moisturize, the effect of clearing heat and relieving fidgetness.
Sassafras leatherware has the effect of laxation defaecation, can be used for treating constipation.
A kind of improvement as sheep wine of the present invention, by weight percentage, the content of mutton is 22%, the content of red rice is 12%, the content of rice is 64.7%, the content of Jiang Ye is 0.02%, the content of Radix Angelicae Sinensis is 0.05%, the content of Alpinia japonica is 0.32%, the content of sugarcane is 0.55%, the content of sassafras skin is 0.06%, and the content of distiller's yeast is 0.30%.
Wherein, described mutton is Goral mutton, meat of a sheep or mountain sheep meat.
As a kind of improvement of sheep wine of the present invention, the making method of described sheep wine comprises the following steps:
(1) rice and red rice are screened respectively and remove impurity, rice and red rice are prepared burden, mix, then pulverize and obtain raw material powder, add the water of 1～2 times of described rice and red rice total mass, at the temperature of 15～25 ℃, soak 12～24 hours, move in steamer, utilize high-temperature steam boiling 25～30min at 150～200 ℃, then that the raw material powder cooking is air-cooled to 15～25 ℃, obtain raw material A standby;
(2) standby by obtaining mixed powder after Jiang Ye, Radix Angelicae Sinensis, Alpinia japonica, sugarcane and the pulverizing of sassafras skin; After mutton chopping, add in the water of 2～3 times, described mutton, poach is endured rotten, then adds above-mentioned mixed powder, and continuation slow fire is endured 30～60min and be cooled to 15～25 ℃ to mutton erosion, obtains raw material B standby;
(3) raw material A and raw material B are merged and added in cylinder, and add the water that accounts for 2～2.5 times of raw material A and raw material B gross weights, and distiller's yeast stirs; After envelope cylinder, carry out saccharification and fermentation under the condition of 15～25 ℃, the time is 15～25 days;
(4) the wine liquid fermenting is filtered, clarification and sterilising treatment, then under the condition of 10～20 ℃, ageing obtains described sheep wine for 100～120 days.
With respect to prior art, the present invention adopts mutton, red rice, rice, Jiang Ye, Radix Angelicae Sinensis, Alpinia japonica, sugarcane and sassafras skin, through scientific and reasonable compatibility, fully use the pharmacological property of Chinese medicine, make sheep drinking utensils of the present invention have conditioning health qi and blood, wind dispelling resisting cold, alleviating pain, improve the health and the effect of laxation defaecation, ediblely make that sheep wine of the present invention can treat that anaemia, menoxenia, body void are afraid of cold, postpartum is in poor health for a long time, puerperal fever, postoperative arthralgia and constipation etc.
Another object of the present invention is to provide a kind of making method of sheep wine, comprises the following steps:
(1) rice and red rice are screened respectively and remove impurity, the red rice of the rice of 62～67 weight parts and 10～15 weight parts is prepared burden, mix, then pulverize and obtain raw material powder, add the water of 1～2 times of described rice and red rice total mass, at the temperature of 15～25 ℃, soak 12～24 hours, move in steamer, utilize high-temperature steam boiling 25～30min at 150～200 ℃, then that the raw material powder cooking is air-cooled to 15～25 ℃, obtain raw material A standby;
(2) standby by obtaining mixed powder after the sassafras skin pulverizing of the sugarcane of the Alpinia japonica of the Radix Angelicae Sinensis of the Jiang Ye of 0.01～0.04 weight part, 0.03～0.07 weight part, 0.15～0.45 weight part, 0.3～0.7 weight part and 0.04～0.08 weight part; After the mutton chopping of preparation 15～25 weight parts, add in the water of 2～3 times, described mutton, poach is endured rotten, then adds above-mentioned mixed powder, and continuation slow fire is endured 30～60min and be cooled to 15～25 ℃ to mutton erosion, obtains raw material B standby;
(3) raw material A and raw material B are merged and added in cylinder, and add the water that accounts for 2～2.5 times of raw material A and raw material B gross weights, and the distiller's yeast of 0.27～0.33 weight part stirs; After envelope cylinder, carry out saccharification and fermentation under the condition of 15～25 ℃, the time is 15～25 days;
(4) the wine liquid fermenting is filtered, clarification and sterilising treatment, then under the condition of 10～20 ℃, ageing obtains described sheep wine for 100～120 days.
A kind of improvement as the making method of sheep wine of the present invention, comprises the following steps:
(1) rice and red rice are screened respectively and remove impurity, the red rice of the rice of 64.7 weight parts and 12 weight parts is prepared burden, mix, then pulverize and obtain raw material powder, add the water of 1～2 times of described rice and red rice total mass, at the temperature of 15～25 ℃, soak 12～24 hours, move in steamer, utilize high-temperature steam boiling 25～30min at 150～200 ℃, then that the raw material powder cooking is air-cooled to 15～25 ℃, obtain raw material A standby;
(2) standby by obtaining mixed powder after the sassafras skin pulverizing of the sugarcane of the Alpinia japonica of the Radix Angelicae Sinensis of the Jiang Ye of 0.02 weight part, 0.05 weight part, 0.32 weight part, 0.55 weight part and 0.06 weight part; Prepare to add in the water of 2～3 times, described mutton after the mutton chopping of 20 weight parts, poach is endured rotten, then adds above-mentioned mixed powder, continues slow fire and endures 30～60min be cooled to 15～25 ℃ to mutton erosion, obtains raw material B standby;
(3) raw material A and raw material B are merged and added in cylinder, and add the water that accounts for 2～2.5 times of raw material A and raw material B gross weights, and the distiller's yeast of 0.30 weight part stirs; After envelope cylinder, carry out saccharification and fermentation under the condition of 15～25 ℃, the time is 15～25 days;
(4) the wine liquid fermenting is filtered, clarification and sterilising treatment, then under the condition of 10～20 ℃, ageing obtains described sheep wine for 100～120 days.
Wherein, described mutton is Goral mutton, meat of a sheep or mountain sheep meat.
Making method of the present invention, it mainly take mutton and rice is raw material, in formula, the content of mutton is high, and by being aided with appropriate red rice, rice, Jiang Ye, Radix Angelicae Sinensis, Alpinia japonica, sugarcane, sassafras skin, distiller's yeast is brewageed and is formed, compare with common liquor, not only retained original nutritive ingredient in raw material, and can further strengthen the health protection effect of mutton in brewing process, but also removed the pungent smell of mutton of mutton, mouthfeel is excellent, nutritive ingredient is balanced abundant, tonic effect is obvious, there is conditioning health qi and blood, keep fit to be good for the effect of bone and wind dispelling, long-term edible make to adopt that sheep wine of the present invention can treat that anaemia, menoxenia, body void are afraid of cold, postpartum is in poor health, puerperal fever, postoperative arthralgia and constipation etc.
Embodiment
Below in conjunction with embodiment, the present invention and beneficial effect thereof are described in further detail, but embodiments of the present invention are not limited to this.
Embodiment 1
The sheep wine that the present embodiment provides, take mutton, red rice, rice, Jiang Ye, Radix Angelicae Sinensis, Alpinia japonica, sugarcane and sassafras skin brewages and forms as raw material, wherein, by weight percentage, the content of mutton is 22%, the content of red rice is 12%, the content of rice is 64.7%, the content of Jiang Ye is 0.02%, the content of Radix Angelicae Sinensis is 0.05%, the content of Alpinia japonica is 0.32%, the content of sugarcane is 0.55%, the content of sassafras skin is 0.06%, and the content of distiller's yeast is 0.30%.
Its making method comprises the following steps:
(1) rice and red rice are screened respectively and remove impurity, the red rice of the rice of 64.7 weight parts and 12 weight parts is prepared burden, mix, then pulverize and obtain raw material powder, add the water of 1～2 times of described rice and red rice total mass, at the temperature of 15～25 ℃, soak 12～24 hours, move in steamer, utilize high-temperature steam boiling 25～30min at 150～200 ℃, then that the raw material powder cooking is air-cooled to 15～25 ℃, obtain raw material A standby;
(2) standby by obtaining mixed powder after the sassafras skin pulverizing of the sugarcane of the Alpinia japonica of the Radix Angelicae Sinensis of the Jiang Ye of 0.02 weight part, 0.05 weight part, 0.32 weight part, 0.55 weight part and 0.06 weight part; Prepare to add in the water of 2～3 times, described mutton after the mutton chopping of 20 weight parts, poach is endured rotten, then adds above-mentioned mixed powder, continues slow fire and endures 30～60min be cooled to 15～25 ℃ to mutton erosion, obtains raw material B standby;
(3) raw material A and raw material B are merged and added in cylinder, and add the water that accounts for 2～2.5 times of raw material A and raw material B gross weights, and the distiller's yeast of 0.30 weight part stirs; After envelope cylinder, carry out saccharification and fermentation under the condition of 15～25 ℃, the time is 15～25 days;
(4) the wine liquid fermenting is filtered, clarification and sterilising treatment, then under the condition of 10～20 ℃, ageing obtains described sheep wine for 100～120 days.
Embodiment 2
The sheep wine that the present embodiment provides, take mutton, red rice, rice, Jiang Ye, Radix Angelicae Sinensis, Alpinia japonica, sugarcane and sassafras skin brewages and forms as raw material, wherein, by weight percentage, the content of mutton is 25%, the content of red rice is 10%, the content of rice is 63.4%, the content of Jiang Ye is 0.01%, the content of Radix Angelicae Sinensis is 0.07%, the content of Alpinia japonica is 0.45%, the content of sugarcane is 0.7%, the content of sassafras skin is 0.04%, and the content of distiller's yeast is 0.33%.
Making method is with embodiment 1, and just the content of each material is the content described in the present embodiment.
Embodiment 3
The sheep wine that the present embodiment provides, take mutton, red rice, rice, Jiang Ye, Radix Angelicae Sinensis, Alpinia japonica, sugarcane and sassafras skin brewages and forms as raw material, wherein, by weight percentage, the content of mutton is 21%, the content of red rice is 15%, the content of rice is 63.1%, the content of Jiang Ye is 0.04%, the content of Radix Angelicae Sinensis is 0.03%, the content of Alpinia japonica is 0.18%, the content of sugarcane is 0.3%, the content of sassafras skin is 0.08%, and the content of distiller's yeast is 0.27%.
Making method is with embodiment 1, and just the content of each material is the content described in the present embodiment.
150 tested women (age is 23-45 year) are divided into three groups at random, and 50 every group, they all have anaemia, menoxenia, the body void symptom of being afraid of cold, in the time of in life, have and fall in a swoon, face is sallow, and the menstrual cycle is unstable, even if wear many clothes one to winter, trick is still ice-cold again.Above three groups of experimenters take respectively the sheep wine that adopts the formula of embodiment 1-3 to make, and test period is 4 months (year January in October, 2012 to 2013), and day amount of drinking is 120mL, minute take each 40mL for early, middle and late three times.Trial effect is as shown in table 1.
Table 1: anaemia experimenter takes the trial effect that adopts the sheep wine that the formula of embodiment 1-3 makes
| Test group | Number of cases | Effect is fine | Effectively | Invalid | Total effective rate |
| 1 group of embodiment | 50 | 35 | 10 | 5 | 90％ |
| 2 groups of embodiment | 50 | 32 | 10 | 8 | 84％ |
| 3 groups of embodiment | 50 | 30 | 11 | 9 | 82％ |
90 tested women are divided into three groups at random, and 30 every group, they are all women of the complete child of harsh product, and they all have the symptom of puerperal asthenia, easily occur weak, night sweat and dizzy.
Above three groups of experimenters take respectively the sheep wine that adopts the formula of embodiment 1-3 to make, and test period is 1 month, and the second day from having produced starts to drink, and day amount of drinking is 120mL, minute take each 40mL for early, middle and late three times.Trial effect is as shown in table 2.
Table 2: puerperal asthenia experimenter takes the trial effect that adopts the sheep wine that the formula of embodiment 1-3 makes
| Test group | Number of cases | Effect is fine | Effectively | Invalid | Total effective rate |
| 1 group of embodiment | 30 | 22 | 5 | 3 | 90％ |
| 2 groups of embodiment | 30 | 20 | 6 | 4 | 86.7％ |
| 3 groups of embodiment | 30 | 20 | 7 | 3 | 90％ |
120 tested women are divided into three groups at random, and 40 every group, they do not sit straight time of childbirth and the women that left puerperal fever, the symptoms such as they all have whole-body muscle joint numbness, pain, acid is swollen, be afraid of wind, tired, the joint stuffiness of being afraid of cold, not enduring hardships.
Above three groups of experimenters take respectively the sheep wine that adopts the formula of embodiment 1-3 to make, and test period is 3 months, and day amount of drinking is 120mL, minute take each 40mL for early, middle and late three times.Trial effect is as shown in table 3.
Table 3: puerperal fever experimenter takes the trial effect that adopts the sheep wine that the formula of embodiment 1-3 makes
| Test group | Number of cases | Effect is fine | Effectively | Invalid | Total effective rate |
| 1 group of embodiment | 40 | 31 | 4 | 5 | 87.5％ |
| 2 groups of embodiment | 40 | 28 | 6 | 6 | 85％ |
| 3 groups of embodiment | 40 | 29 | 6 | 5 | 87.5％ |
150 experimenters are divided into three groups at random, and 50 every group, they all have the symptom of postoperative arthralgia.
Above three groups of experimenters take respectively the sheep wine that adopts the formula of embodiment 1-3 to make, and test period is 3 months, and day amount of drinking is 120mL, minute take each 40mL for early, middle and late three times.It should be noted that, if still there is inflammation in subject, need first with medicine, inflammation to be cured.Trial effect is as shown in table 4.
Table 4: postoperative arthralgia experimenter takes the trial effect that adopts the sheep wine that the formula of embodiment 1-3 makes
| Test group | Number of cases | Effect is fine | Effectively | Invalid | Total effective rate |
| 1 group of embodiment | 50 | 39 | 6 | 5 | 90％ |
| 2 groups of embodiment | 50 | 36 | 7 | 7 | 86％ |
| 3 groups of embodiment | 50 | 37 | 7 | 6 | 88％ |
180 experimenters are divided into three groups at random, and 60 every group, they all have the symptom of constipation, continuous three days defecations not above.
Above three groups of experimenters take respectively the sheep wine that adopts the formula of embodiment 1-3 to make, and test period is 3 months, and day amount of drinking is 120mL, minute take each 40mL for early, middle and late three times.Trial effect is as shown in table 5.
Table 5: constipation experimenter takes the trial effect that adopts the sheep wine that the formula of embodiment 1-3 makes
| Test group | Number of cases | Effect is fine | Effectively | Invalid | Total effective rate |
| 1 group of embodiment | 60 | 45 | 7 | 8 | 75％ |
| 2 groups of embodiment | 60 | 42 | 8 | 10 | 83.3％ |
| 3 groups of embodiment | 60 | 43 | 6 | 11 | 81.7％ |
By above experimental result, can be found out: long-term edible make to adopt that sheep wine that formula of the present invention is made can treat that anaemia, menoxenia, body void are afraid of cold, postpartum is in poor health, puerperal fever, postoperative arthralgia and constipation etc.
The announcement of book and instruction according to the above description, those skilled in the art in the invention can also change and revise above-mentioned embodiment.Therefore, the present invention is not limited to embodiment disclosed and described above, to modifications and changes more of the present invention, also should fall in the protection domain of claim of the present invention.In addition,, although used some specific terms in this specification sheets, these terms just for convenience of description, do not form any restriction to the present invention.
Claims (5)
1. a sheep wine, it is characterized in that: with mutton, red rice, rice, Jiang Ye, Radix Angelicae Sinensis, Alpinia japonica, sugarcane and sassafras skin are that raw material is brewageed and formed, wherein, by weight percentage, the content of mutton is 20%～25%, the content of red rice is 10%～15%, the content of rice is 62%～67%, the content of Jiang Ye is 0.01%～0.04%, the content of Radix Angelicae Sinensis is 0.03%～0.07%, the content of Alpinia japonica is 0.15%～0.45%, the content of sugarcane is 0.3%～0.7%, the content of sassafras skin is 0.04%～0.08%, the content of distiller's yeast is 0.27%～0.33%.
2. sheep wine according to claim 1, it is characterized in that: by weight percentage, the content of mutton is 22%, the content of red rice is 12%, the content of rice is 64.7%, the content of Jiang Ye is 0.02%, the content of Radix Angelicae Sinensis is 0.05%, the content of Alpinia japonica is 0.32%, the content of sugarcane is 0.55%, the content of sassafras skin is 0.06%, and the content of distiller's yeast is 0.30%.
3. sheep wine according to claim 1 and 2, is characterized in that, the making method of described sheep wine comprises the following steps:
(1) rice and red rice are screened respectively and remove impurity, rice and red rice are prepared burden, mix, then pulverize and obtain raw material powder, add the water of 1～2 times of described rice and red rice total mass, at the temperature of 15～25 ℃, soak 12～24 hours, move in steamer, utilize high-temperature steam boiling 25～30min at 150～200 ℃, then that the raw material powder cooking is air-cooled to 15～25 ℃, obtain raw material A standby;
(2) standby by obtaining mixed powder after Jiang Ye, Radix Angelicae Sinensis, Alpinia japonica, sugarcane and the pulverizing of sassafras skin; After mutton chopping, add in the water of 2～3 times, described mutton, poach is endured rotten, then adds above-mentioned mixed powder, and continuation slow fire is endured 30～60min and be cooled to 15～25 ℃ to mutton erosion, obtains raw material B standby;
(3) raw material A and raw material B are merged and added in cylinder, and add the water that accounts for 2～2.5 times of raw material A and raw material B gross weights, and distiller's yeast stirs; After envelope cylinder, carry out saccharification and fermentation under the condition of 15～25 ℃, the time is 15～25 days;
(4) the wine liquid fermenting is filtered, clarification and sterilising treatment, then under the condition of 10～20 ℃, ageing obtains described sheep wine for 100～120 days.
4. a making method for sheep wine, is characterized in that, comprises the following steps:
(1) rice and red rice are screened respectively and remove impurity, the red rice of the rice of 62～67 weight parts and 10～15 weight parts is prepared burden, mix, then pulverize and obtain raw material powder, add the water of 1～2 times of described rice and red rice total mass, at the temperature of 15～25 ℃, soak 12～24 hours, move in steamer, utilize high-temperature steam boiling 25～30min at 150～200 ℃, then that the raw material powder cooking is air-cooled to 15～25 ℃, obtain raw material A standby;
(2) standby by obtaining mixed powder after the sassafras skin pulverizing of the sugarcane of the Alpinia japonica of the Radix Angelicae Sinensis of the Jiang Ye of 0.01～0.04 weight part, 0.03～0.07 weight part, 0.15～0.45 weight part, 0.3～0.7 weight part and 0.04～0.08 weight part; After the mutton chopping of preparation 15～25 weight parts, add in the water of 2～3 times, described mutton, poach is endured rotten, then adds above-mentioned mixed powder, and continuation slow fire is endured 30～60min and be cooled to 15～25 ℃ to mutton erosion, obtains raw material B standby;
(3) raw material A and raw material B are merged and added in cylinder, and add the water that accounts for 2～2.5 times of raw material A and raw material B gross weights, and the distiller's yeast of 0.27～0.33 weight part stirs; After envelope cylinder, carry out saccharification and fermentation under the condition of 15～25 ℃, the time is 15～25 days;
(4) the wine liquid fermenting is filtered, clarification and sterilising treatment, then under the condition of 10～20 ℃, ageing obtains described sheep wine for 100～120 days.
5. the making method of sheep wine according to claim 4, is characterized in that, comprises the following steps:
(1) rice and red rice are screened respectively and remove impurity, the red rice of the rice of 64.7 weight parts and 12 weight parts is prepared burden, mix, then pulverize and obtain raw material powder, add the water of 1～2 times of described rice and red rice total mass, at the temperature of 15～25 ℃, soak 12～24 hours, move in steamer, utilize high-temperature steam boiling 25～30min at 150～200 ℃, then that the raw material powder cooking is air-cooled to 15～25 ℃, obtain raw material A standby;
(2) standby by obtaining mixed powder after the sassafras skin pulverizing of the sugarcane of the Alpinia japonica of the Radix Angelicae Sinensis of the Jiang Ye of 0.02 weight part, 0.05 weight part, 0.32 weight part, 0.55 weight part and 0.06 weight part; Prepare to add in the water of 2～3 times, described mutton after the mutton chopping of 20 weight parts, poach is endured rotten, then adds above-mentioned mixed powder, continues slow fire and endures 30～60min be cooled to 15～25 ℃ to mutton erosion, obtains raw material B standby;
(3) raw material A and raw material B are merged and added in cylinder, and add the water that accounts for 2～2.5 times of raw material A and raw material B gross weights, and the distiller's yeast of 0.30 weight part stirs; After envelope cylinder, carry out saccharification and fermentation under the condition of 15～25 ℃, the time is 15～25 days;
(4) the wine liquid fermenting is filtered, clarification and sterilising treatment, then under the condition of 10～20 ℃, ageing obtains described sheep wine for 100～120 days.
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| CN103602544A true CN103602544A (en) | 2014-02-26 |
| CN103602544B CN103602544B (en) | 2014-12-10 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104293607A (en) * | 2014-09-10 | 2015-01-21 | 安徽天下福酒业有限公司 | Rumex japonicus and blueberry health-preserving wine and preparation method thereof |
| CN109294801A (en) * | 2018-05-14 | 2019-02-01 | 仝丹丹 | A kind of sheep wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040005381A1 (en) * | 2002-07-03 | 2004-01-08 | Kineo Okada | Alcoholic beverages derived from animal extract, and methods for the production thereof |
| CN1620906A (en) * | 2004-12-14 | 2005-06-01 | 谭新光 | Rapid-result lamb and rice wine |
| CN101173207A (en) * | 2007-11-13 | 2008-05-07 | 祁楚江 | Technique for wine brewing with animal meat |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040005381A1 (en) * | 2002-07-03 | 2004-01-08 | Kineo Okada | Alcoholic beverages derived from animal extract, and methods for the production thereof |
| CN1620906A (en) * | 2004-12-14 | 2005-06-01 | 谭新光 | Rapid-result lamb and rice wine |
| CN101173207A (en) * | 2007-11-13 | 2008-05-07 | 祁楚江 | Technique for wine brewing with animal meat |
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| 王赛时: "古代的羊羔酒", 《烹调知识》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104293607A (en) * | 2014-09-10 | 2015-01-21 | 安徽天下福酒业有限公司 | Rumex japonicus and blueberry health-preserving wine and preparation method thereof |
| CN109294801A (en) * | 2018-05-14 | 2019-02-01 | 仝丹丹 | A kind of sheep wine and preparation method thereof |
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| Publication number | Publication date |
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| CN103602544B (en) | 2014-12-10 |
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