CN104073400A - Fresh ginger stomach-warming rice wine - Google Patents
Fresh ginger stomach-warming rice wine Download PDFInfo
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- CN104073400A CN104073400A CN201410201810.3A CN201410201810A CN104073400A CN 104073400 A CN104073400 A CN 104073400A CN 201410201810 A CN201410201810 A CN 201410201810A CN 104073400 A CN104073400 A CN 104073400A
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 26
- 235000008397 ginger Nutrition 0.000 title claims abstract description 26
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 22
- 244000273928 Zingiber officinale Species 0.000 title claims abstract description 12
- 238000010792 warming Methods 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 210000002784 stomach Anatomy 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 241000132012 Atractylodes Species 0.000 claims abstract description 9
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 9
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 9
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 9
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 241001070941 Castanea Species 0.000 claims abstract description 7
- 235000014036 Castanea Nutrition 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000756943 Codonopsis Species 0.000 claims description 7
- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 235000009467 Carica papaya Nutrition 0.000 claims description 6
- 241000282994 Cervidae Species 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 241000490229 Eucephalus Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 241001598107 Imperata Species 0.000 claims description 6
- 240000007049 Juglans regia Species 0.000 claims description 6
- 235000009496 Juglans regia Nutrition 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 241000191896 Rana sylvatica Species 0.000 claims description 6
- 241000983344 Trachelospermum jasminoides Species 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 210000003101 oviduct Anatomy 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 235000020418 red date juice Nutrition 0.000 claims description 6
- 235000020234 walnut Nutrition 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000284 extract Substances 0.000 abstract description 2
- 241000007126 Codonopsis pilosula Species 0.000 abstract 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 2
- 230000007812 deficiency Effects 0.000 abstract 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 2
- 235000011477 liquorice Nutrition 0.000 abstract 2
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 14
- 239000011800 void material Substances 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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
?
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201810.3A CN104073400A (en) | 2014-05-14 | 2014-05-14 | Fresh ginger stomach-warming rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201810.3A CN104073400A (en) | 2014-05-14 | 2014-05-14 | Fresh ginger stomach-warming rice wine |
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| Publication Number | Publication Date |
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| CN104073400A true CN104073400A (en) | 2014-10-01 |
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| CN201410201810.3A Pending CN104073400A (en) | 2014-05-14 | 2014-05-14 | Fresh ginger stomach-warming rice wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105907530A (en) * | 2016-06-22 | 2016-08-31 | 贵州恒达生物科技有限公司 | Blueberry black tea wine and preparation method thereof |
| CN107586649A (en) * | 2017-10-24 | 2018-01-16 | 贵州百科薏仁生物科技有限公司 | A kind of adlay black tea rice wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010110044A (en) * | 2000-06-05 | 2001-12-12 | 신영범 | Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking |
| CN103232921A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Flavor rice wine containing Panax Notoginseng and coffee, and preparation method thereof |
-
2014
- 2014-05-14 CN CN201410201810.3A patent/CN104073400A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010110044A (en) * | 2000-06-05 | 2001-12-12 | 신영범 | Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking |
| CN103232921A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Flavor rice wine containing Panax Notoginseng and coffee, and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105907530A (en) * | 2016-06-22 | 2016-08-31 | 贵州恒达生物科技有限公司 | Blueberry black tea wine and preparation method thereof |
| CN107586649A (en) * | 2017-10-24 | 2018-01-16 | 贵州百科薏仁生物科技有限公司 | A kind of adlay black tea rice wine and preparation method thereof |
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Application publication date: 20141001 |