CN104073400A - Fresh ginger stomach-warming rice wine - Google Patents

Abstract

The invention relates to fresh ginger stomach-warming rice wine which is prepared from the following raw materials in parts by weight: 300-340 parts of sticky rice, 5-6 parts of distiller's yeasts, 20-30 parts of coix seeds, 20-30 parts of chestnut kernels, 20-30 parts of semen juglandis, 40-50 parts of Chinese yam, 30-40 parts of chicken, 50-60 parts of bruised ginger, 5-6 parts of codonopsis pilosula, 6-7 parts of bighead atractylodes rhizome, 6-7 parts of liquorice and the like. The invention discloses the fresh ginger stomach-warming rice wine and a preparation process thereof. In the rice wine fermentation process, Chinese yam and bruised ginger are added to have good effects of warming stomach and helping digestion. Meanwhile, extracts such as codonopsis pilosula, bighead atractylodes rhizome, liquorice and fennel are added to have good effects of appetizing and supplementing deficiency of vital energy. The fresh ginger stomach-warming rice wine is particularly suitable for people with poor appetite and deficiency.

Description

A kind of ginger warms up stomach rice wine

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Technical field

The present invention relates generally to wine and preparation method thereof technical field, relates in particular to the warm stomach rice wine of a kind of ginger.

Background technology

Rice wine claims again sweet wine, is a kind of excellent tonic product, and mouthfeel is good, nutrition is good, and market rice wine on sale relates to various brands, but is substantially all common rice wine, there is no special effect, however people the health-care effect of food is more and more paid attention to, health-care rice cocktail party is the selection of people's the best.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides the preparation method of the warm stomach rice wine of a kind of ginger.

The present invention is achieved by the following technical solutions: a kind of ginger warms up stomach rice wine, by following weight part raw material, is made: glutinous rice 300-340, distiller's yeast 5-6, heart of a lotus seed benevolence 20-30, chestnut benevolence 20-30, walnut kernel 20-30, Chinese yam 40-50, chicken 30-40, ginger end 50-60, Radix Codonopsis 5-6, bighead atractylodes rhizome 6-7, Radix Glycyrrhizae 6-7, fennel 5-6, hawthorn 4-5, Stem of confederate-jasmine 5-6, lalang grass rhizome 3-5, aster 2-3, foodstuff additive 8-10, water are appropriate:

Foodstuff additive, are made by following weight part raw material: jujube juice 40-50, pawpaw 30-40, wood frog’s fallopian tube meat 8-10, deer tire 4-5, Howthorn Leaf 5-6, Rose 2-3, gulfweed 4-5, Flos Rosae Chinensis 4-5, water are appropriate;

The preparation method of foodstuff additive: the water extraction that doubly measure deer tire, Howthorn Leaf, Rose, gulfweed, Flos Rosae Chinensis with 5-7 (1), obtains extracting solution standby;

(2) pawpaw is cleaned, got its pulp, put into pot together with wood frog’s fallopian tube meat, add jujube juice, heating is boiled, and all material pulping juice is standby;

(3) extracting solution is mixed with juice, after stirring.

A preparation method for the warm stomach rice wine of ginger, comprises the following steps:

(1) glutinous rice, heart of a lotus seed benevolence are cleaned, be placed in pot, add appropriate water, after boiling, after rice taking-up is evenly mixed with distiller's yeast, be placed in container, add a cover, heat-preservation fermentation two days, obtains fermented product standby;

(2) Chinese yam is cleaned, after peeling stripping and slicing, be placed in pot together with clean chestnut benevolence, walnut kernel, chicken, add appropriate water, after boiling, all material pulping juice in pot is standby;

(3) water extraction of Radix Codonopsis, the bighead atractylodes rhizome, Radix Glycyrrhizae, fennel, hawthorn, Stem of confederate-jasmine, lalang grass rhizome, aster doubly being measured with 5-10, obtains extracting solution standby;

(4) ginger end is laid in to the bottom of thick bamboo tube, after the juice of fermented product, step 2, extracting solution, foodstuff additive are mixed thoroughly, is divided in the thick bamboo tube that is covered with ginger end, after adding a cover, normal temperature fermentation 5-7 days, obtains rice wine.

Advantage of the present invention is: the invention discloses the warm stomach rice wine of a kind of ginger and preparation technology thereof, Chinese yam, ginger end in rice wine fermenting process, have been added, there is the well warm digestant effect of stomach, added the extract of Radix Codonopsis, the bighead atractylodes rhizome, Radix Glycyrrhizae, fennel etc. simultaneously, there is the effect of good appetizing tonifying Qi void, be particularly suitable for having no appetite, the people of body void drinks.

Embodiment

Ginger warms up a stomach rice wine, by following weight part (Kg) raw material, is made: glutinous rice 300, distiller's yeast 5, heart of a lotus seed benevolence 20, chestnut benevolence 20, walnut kernel 20, Chinese yam 40, chicken 30, ginger end 50, Radix Codonopsis 5, the bighead atractylodes rhizome 6, Radix Glycyrrhizae 6, fennel 5, hawthorn 4, Stem of confederate-jasmine 5, lalang grass rhizome 3, aster 2, foodstuff additive 8, water are appropriate:

Foodstuff additive, are made by following weight part (Kg) raw material: jujube juice 40, pawpaw 30, wood frog’s fallopian tube meat 8, deer tire 4, Howthorn Leaf 5, Rose 2, gulfweed 4, Flos Rosae Chinensis 4, water are appropriate;

The preparation method of foodstuff additive: (1) is the water extraction by 5 times of amounts by deer tire, Howthorn Leaf, Rose, gulfweed, Flos Rosae Chinensis, obtains extracting solution standby;

(2) pawpaw is cleaned, got its pulp, put into pot together with wood frog’s fallopian tube meat, add jujube juice, heating is boiled, and all material pulping juice is standby;

(3) extracting solution is mixed with juice, after stirring.

A preparation method for the warm stomach rice wine of ginger, comprises the following steps:

(1) glutinous rice, heart of a lotus seed benevolence are cleaned, be placed in pot, add appropriate water, after boiling, after rice taking-up is evenly mixed with distiller's yeast, be placed in container, add a cover, heat-preservation fermentation two days, obtains fermented product standby;

(2) Chinese yam is cleaned, after peeling stripping and slicing, be placed in pot together with clean chestnut benevolence, walnut kernel, chicken, add appropriate water, after boiling, all material pulping juice in pot is standby;

(3) water extraction by 5 times of amounts by Radix Codonopsis, the bighead atractylodes rhizome, Radix Glycyrrhizae, fennel, hawthorn, Stem of confederate-jasmine, lalang grass rhizome, aster, obtains extracting solution standby;

(4) ginger end is laid in to the bottom of thick bamboo tube, after the juice of fermented product, step 2, extracting solution, foodstuff additive are mixed thoroughly, is divided in the thick bamboo tube that is covered with ginger end, after adding a cover, normal temperature fermentation 5 days, obtains rice wine.

Claims (2)

1. a ginger warms up stomach rice wine, it is characterized in that, by following weight part raw material, made: glutinous rice 300-340, distiller's yeast 5-6, heart of a lotus seed benevolence 20-30, chestnut benevolence 20-30, walnut kernel 20-30, Chinese yam 40-50, chicken 30-40, ginger end 50-60, Radix Codonopsis 5-6, bighead atractylodes rhizome 6-7, Radix Glycyrrhizae 6-7, fennel 5-6, hawthorn 4-5, Stem of confederate-jasmine 5-6, lalang grass rhizome 3-5, aster 2-3, foodstuff additive 8-10, water are appropriate:

Described foodstuff additive, are made by following weight part raw material: jujube juice 40-50, pawpaw 30-40, wood frog’s fallopian tube meat 8-10, deer tire 4-5, Howthorn Leaf 5-6, Rose 2-3, gulfweed 4-5, Flos Rosae Chinensis 4-5, water are appropriate;

The preparation method of described foodstuff additive: the water extraction that doubly measure deer tire, Howthorn Leaf, Rose, gulfweed, Flos Rosae Chinensis with 5-7 (1), obtains extracting solution standby;

(2) pawpaw is cleaned, got its pulp, put into pot together with wood frog’s fallopian tube meat, add jujube juice, heating is boiled, and all material pulping juice is standby;

(3) extracting solution is mixed with juice, after stirring.

2. the preparation method of the warm stomach rice wine of a kind of ginger as claimed in claim 1, is characterized in that, comprises the following steps:

(1) glutinous rice, heart of a lotus seed benevolence are cleaned, be placed in pot, add appropriate water, after boiling, after rice taking-up is evenly mixed with distiller's yeast, be placed in container, add a cover, heat-preservation fermentation two days, obtains fermented product standby;

(2) Chinese yam is cleaned, after peeling stripping and slicing, be placed in pot together with clean chestnut benevolence, walnut kernel, chicken, add appropriate water, after boiling, all material pulping juice in pot is standby;

(3) water extraction of Radix Codonopsis, the bighead atractylodes rhizome, Radix Glycyrrhizae, fennel, hawthorn, Stem of confederate-jasmine, lalang grass rhizome, aster doubly being measured with 5-10, obtains extracting solution standby;

(4) ginger end is laid in to the bottom of thick bamboo tube, after the juice of fermented product, step 2, extracting solution, foodstuff additive are mixed thoroughly, is divided in the thick bamboo tube that is covered with ginger end, after adding a cover, normal temperature fermentation 5-7 days, obtains rice wine.