CN104087493A - Preparation method of pure natural green health xia wine liquid - Google Patents
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Abstract
The invention discloses a preparation method of a pure natural green health xia wine liquid. The method comprises the following steps: S1, material selection: selecting sorghum as a raw material; S2, raw material treatment: soaking and washing the raw material; S3, boiling: putting soaked and washed sorghum into boiling water to boil; S4, stewing: stewing boiled sorghum for 50-70 minutes after generating steam; S5, fermentation: performing fermentation on stewed sorghum; S6, squeezing and filtering: squeezing fermented xia wine, and then filtering to obtain xia wine filtrate; S7, seasoning: weighing, boiling sugar syrup, mixing seasoners, filtering, and seasoning; and S8, filling: performing high-temperature sterilization on the uniformly-mixed xia wine liquid, performing hot canning, sealing, and cooling to room temperature to prepare a finished product namely the pure natural green health xia wine liquid. The method disclosed by the invention is simple in operation, short in production cycle, convenient in preparation, quantitative in fermentation process and easy in industrial large-scale production; and moreover, the xia wine liquid prepared by adopting the method does not contain additives, is excellent in quality, sweet and full-bodied and pleasant in fat fragrance, and is convenient to drink.
Description
Technical field
The invention belongs to agricultural byproducts deep processing fermentation and prepare brewing wine field, be specifically related to the preparation method that wine liquid is sipped in a kind of fully natural green health care.
Background technology
Sip wine and synchronize with Chinese civilization, originate from Qin Hanqian, Che Qi city, ancient capital (existing Sichuan Tu Xi Cheng Ba village, Qu County), Cong people sets up LiaoCong state, has invented, brewageed alcohol and the happy smooth wine of sipping.B.C. 206 years, sipping wine was imperial crowd of founder of the Han Dynasty's tribute wine.The history of sipping wine has had more than 4000 year apart from the present, is " living fossil " of Chinese long spirits culture.Drink and sip wine, the fragrance that you can the product times is, the long-drawn-out feelings in time immemorial, recalls my late grandfather and drives a cart in ragged clothes to blaze a new trail, opens and cultivate home, the original rural area landscape that men plough the fields and women weave; Thank forefathers open up boundary found state, light a fire coinage, pass that continuous civilization is to be difficult for.
In to succeed and develop tradition, sip on wine basis, the high-quality glutinous sorghum of Qu County, Sichuan of take is main raw material, formula through trophology expert, with hundreds of rare traditional Chinese medicines such as Radix Codonopsis, safflower, Tuber Fleeceflower Root, red dates, traditional technology combines with modern science and technology, has meticulously been mixed with natural nutritive food.Sip wine and both kept the characteristic of dense local local and special products, nutritive body-building, has further carried forward the ancient spirits culture of Chinese nation again; Meanwhile, sipping wine is not again simple wine, and the spirits culture of the Ta Youjiang Chinese nation is dissolved in wine.Drink and sip wine, both sampled the sweet-smelling of wine, had a taste of again tea charm.All-ages, the four seasons drink, because sip wine, with traditional wine, make a big difference, and the number of degrees are low especially, aromatic especially again, so be subject to liking very much of women and children.
But tradition is sipped wine and be take terrine, food steamer and dustpan as instrument, employing solid-state fermentation process is made, its scale is brewageing of small workshop mode, and fermentation procedure is the whole key of brewageing skill in sipping the brewing process of wine, the key of fermentation is control and the adjusting of temperature, and traditional method is entirely by rule of thumb, therefore, cannot suitability for industrialized production.Just because of the difference of producer and manufacture craft, cause on Vehicles Collected from Market sip wine product, quality is uneven, it is low that vinosity has height to have.And the drinking method of sipping wine is to sip the unpacking of wine tank, to drink and add white sugar or brown sugar, to inject boiling water, to soak about 3-5 minute, at the bottom of little bamboo jar is inserted to tank, drinkable, can continue water as drunk tea.At the bottom of the heavy tank of the wine after soaking, and at the bottom of wine pole is straight cutting tank, drink to must guard against while sipping wine wine pole is extracted out and is placed on wine tank neck place and drinks, otherwise can scald tongue.Sip wine and be gradually from the bottom of vinasse in wine tank and drink toward top.Visible, traditional drinking way is particular about, and is not easy to drink.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art, the preparation method who provides a kind of fully natural green health care to sip wine liquid, the method is simple to operate, with short production cycle, easy to prepare, zymotechnique is quantized, being easy to large-scale industrialization produces, and the wine liquid of sipping that adopts the method to prepare does not contain additive, good quality, sweet profit is mellow, fat is fragrant pleasant, drinks conveniently.
Object of the present invention is achieved through the following technical solutions: the preparation method that wine liquid is sipped in a kind of fully natural green health care, and it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without mildew and rot Chinese sorghum, be raw material;
S2. raw material is processed: raw material is counted by weight ratio, in the container being filled with water, adds 1000 parts of Chinese sorghums, and the add-on of water is that the water surface exceeds sorghum meal 5～10cm, and soak time is 36～48h, after immersion 12h, eluriates and changes water, eluriates number of times >=2 time of changing water;
S3. boil: by soaking the Chinese sorghum eluriated, put into boiling water and boil, in boiling part, stir Chinese sorghum, while boiling seam broken rate >=70% to Chinese sorghum, pull out, drain away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum draining away the water boiling 50～70min after upper vapour;
S5. fermentation: the Chinese sorghum after boiling is cooled to and adds the amylomyces of 8～15 parts when temperature is 23～28 ℃, the aroma-producing yeast of the liquor-making yeast of 0.3～2 part and 0.1～0.3 part, mix and be placed in fermentor tank, sealing and fermenting tank also ferments fermentor tank mouth top parcel cotton thing, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 3.5～4.5h before fermentation, regulate the temperature of proving room to make the temperature of fermentation cylinder for fermentation product be controlled at 29～42 ℃, fermentation time is 36～48h, when dropping to 29～31 ℃, the product temperature of fermenting stops fermentation, must sip wine,
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice is crossed 30～60 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: by following weight parts, take each raw material, sip 80～120 parts of wine-filtering fluids, 3～8 parts, brown sugar, 3～8 parts of liquors, 1～3 part of matrimony vine, 1～3 part of red date;
S72. boil syrup: brown sugar is boiled to 8～15min with little fire and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, be heated to liquor boiling with little fire, mix with the syrup boiling, and soak 24～36h;
S74. filter and seasoning: the food flavouring after soaking is crossed to 30～60 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: by what mix, sip wine liquid sterilizing 3～5min at the temperature of 90～95 ℃, carry out immediately hot canning after sterilizing, be cooled to normal temperature after sealing, wine liquid is sipped in the finished product fully natural green health care of system.
Further, described amylomyces is one or more in head mold, Mucor or aspergillus oryzae.
Further, described liquor-making yeast is distillery yeast.
Further, described aroma-producing yeast is Angel SHENGXIANG yeast.
Further, described liquor is any one in white wine, brandy, whisky or Rum.
Adopt fully natural green health care prepared by aforesaid method to sip wine liquid.
The present invention has the following advantages:
(1) the present invention has added amylomyces, liquor-making yeast and aroma-producing yeast in zymotechnique simultaneously, by the interaction between bacterium, has shortened the wine brewing time;
(2) the inventive method quantizes making method, is convenient to staff's operation, has overcome the full defect by rule of thumb of traditional method fermenting process;
(3) to sip wine be solid wine to tradition, drink inconvenience, the present invention sips solid in wine and isolates and sip wine liquid, and through seasoning, increased color and luster, mouthfeel and the nourishing function of sipping wine liquid, therefore, the wine liquid of sipping prepared by the inventive method does not contain additive, good quality, sweet profit is mellow, fat is fragrant pleasant, drinks conveniently.
Embodiment
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated.
Embodiment 1: the preparation method that wine liquid is sipped in a kind of fully natural green health care, and it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without mildew and rot Chinese sorghum, be raw material;
S2. raw material is processed: raw material is counted by weight ratio, in the container being filled with water, adds 1000 parts of Chinese sorghums, and the add-on of water is that the water surface exceeds sorghum meal 5cm, and soak time is 36h, after immersion 12h, eluriates and changes water, and the number of times that water is changed in elutriation is 2 times;
S3. boil: the Chinese sorghum that immersion was eluriated is put into boiling water and boils, and stirs Chinese sorghum in boiling part, boils when the seam broken rate of Chinese sorghum is 70% and pulls out, drains away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum draining away the water boiling 50min after upper vapour;
S5. fermentation: the Chinese sorghum after boiling be cooled to when temperature is 23～28 ℃, add that the head mold of 8 parts is bent, the distillery yeast of 0.3 part and the Angel SHENGXIANG yeast of 0.1 part, mix and be placed in fermentor tank, sealing and fermenting tank also ferments fermentor tank mouth top parcel cotton thing, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 3.5h before fermentation, regulate the temperature of proving room to make the temperature of fermentation cylinder for fermentation product be controlled at 35～42 ℃, fermentation time is 48h, when the product temperature of fermenting drops to 29～31 ℃, stop fermentation, must sip wine;
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice is crossed 30 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: by following weight parts, take each raw material, sip 80 parts of wine-filtering fluids, 3 parts, brown sugar, 3 parts of white wine, 3 parts of matrimony vines, 1 part of red date;
S72. boil syrup: brown sugar is boiled to 8min with little fire and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, be heated to liquor boiling with little fire, mix with the syrup boiling, and soak 24h;
S74. filter and seasoning: the food flavouring after soaking is crossed to 30 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: by what mix, sip wine liquid sterilizing 3min at the temperature of 90 ℃, carry out immediately hot canning after sterilizing, be cooled to normal temperature after sealing, wine liquid is sipped in the finished product fully natural green health care of system.
Embodiment 2: the preparation method that wine liquid is sipped in a kind of fully natural green health care, and it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without mildew and rot Chinese sorghum, be raw material;
S2. raw material is processed: raw material is counted by weight ratio, in the container being filled with water, adds 1000 parts of Chinese sorghums, and the add-on of water is that the water surface exceeds sorghum meal 10cm, and soak time is 48h, soaks after 12h and eluriates and change water, eluriates the number of times 5 times that changes water;
S3. boil: the Chinese sorghum that immersion was eluriated is put into boiling water and boils, and stirs Chinese sorghum in boiling part, boils when the seam broken rate of Chinese sorghum is 80% and pulls out, drains away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum draining away the water boiling 70min after upper vapour;
S5. fermentation: the Chinese sorghum after boiling be cooled to when temperature is 23～28 ℃, add that the Mucor of 15 parts is bent, the distillery yeast of 2 parts and the Angel SHENGXIANG yeast of 0.3 part, mix and be placed in fermentor tank, sealing and fermenting tank also ferments fermentor tank mouth top parcel cotton thing, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 4.5h before fermentation, regulate the temperature of proving room to make the temperature of fermentation cylinder for fermentation product be controlled at 29～32 ℃, fermentation time is 36h, when the product temperature of fermenting drops to 29～31 ℃, stop fermentation, must sip wine;
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice is crossed 60 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: by following weight parts, take each raw material, sip 120 parts of wine-filtering fluids, 8 parts, brown sugar, 3 parts, brandy, 3 parts of matrimony vines, 3 parts of red dates;
S72. boil syrup: brown sugar is boiled to 15min with little fire and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, be heated to liquor boiling with little fire, mix with the syrup boiling, and soak 36h;
S74. filter and seasoning: the food flavouring after soaking is crossed to 60 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: by what mix, sip wine liquid sterilizing 5min at the temperature of 95 ℃, carry out immediately hot canning after sterilizing, be cooled to normal temperature after sealing, wine liquid is sipped in the finished product fully natural green health care of system.
Embodiment 3: the preparation method that wine liquid is sipped in a kind of fully natural green health care, and it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without mildew and rot Chinese sorghum, be raw material;
S2. raw material is processed: raw material is counted by weight ratio, in the container being filled with water, adds 1000 parts of Chinese sorghums, and the add-on of water is that the water surface exceeds sorghum meal 7cm, and soak time is 40h, soaks after 12h and eluriates and change water, eluriates the number of times 3 times that changes water;
S3. boil: the Chinese sorghum that immersion was eluriated is put into boiling water and boils, and stirs Chinese sorghum in boiling part, boils when the seam broken rate of Chinese sorghum is 90% and pulls out, drains away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum draining away the water boiling 60min after upper vapour;
S5. fermentation: the Chinese sorghum after boiling is cooled to and adds the Mucor song of 5 parts, 5 parts of aspergillus oryzae songs, the distillery yeast of 1 part and the Angel SHENGXIANG yeast of 0.2 part when temperature is 23～28 ℃, mix and be placed in fermentor tank, sealing and fermenting tank also ferments fermentor tank mouth top parcel cotton thing, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 3h before fermentation, regulate the temperature of proving room to make the temperature of fermentation cylinder for fermentation product be controlled at 35～40 ℃, fermentation time is 40h, when the product temperature of fermenting drops to 29～31 ℃, stop fermentation, must sip wine;
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice is crossed 50 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: by following weight parts, take each raw material, sip 90 parts of wine-filtering fluids, 5 parts, brown sugar, 4 parts of whiskys, 1.8 parts of matrimony vines, 2 parts of red dates;
S72. boil syrup: brown sugar is boiled to 10min with little fire and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, be heated to liquor boiling with little fire, mix with the syrup boiling, and soak 28h;
S74. filter and seasoning: the food flavouring after soaking is crossed to 40 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: by what mix, sip wine liquid sterilizing 4min at the temperature of 92 ℃, carry out immediately hot canning after sterilizing, be cooled to normal temperature after sealing, wine liquid is sipped in the finished product fully natural green health care of system.
Embodiment 4: the preparation method that wine liquid is sipped in a kind of fully natural green health care, and it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without mildew and rot Chinese sorghum, be raw material;
S2. raw material is processed: raw material is counted by weight ratio, in the container being filled with water, adds 1000 parts of Chinese sorghums, and the add-on of water is that the water surface exceeds sorghum meal 8cm, and soak time is 42h, after immersion 12h, eluriates and changes water, and the number of times that water is changed in elutriation is 4 times;
S3. boil: the Chinese sorghum that immersion was eluriated is put into boiling water and boils, and stirs Chinese sorghum in boiling part, boils when the seam broken rate of Chinese sorghum is 85% and pulls out, drains away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum draining away the water boiling 64min after upper vapour;
S5. fermentation: the Chinese sorghum after boiling be cooled to when temperature is 23～28 ℃, add that the aspergillus oryzae of 12 parts is bent, the distillery yeast of 1.5 parts and the Angel SHENGXIANG yeast of 0.2 part, mix and be placed in fermentor tank, sealing and fermenting tank also ferments fermentor tank mouth top parcel cotton thing, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 4.2h before fermentation, regulate the temperature of proving room to make the temperature of fermentation cylinder for fermentation product be controlled at 33～36 ℃, fermentation time is 45h, when the product temperature of fermenting drops to 29～31 ℃, stop fermentation, must sip wine;
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice is crossed 40 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: by following weight parts, take each raw material, sip 110 parts of wine-filtering fluids, 6 parts, brown sugar, 7 parts of Rums, 2.5 parts of matrimony vines, 2 parts of red dates;
S72. boil syrup: brown sugar is boiled to 12min with little fire and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, be heated to liquor boiling with little fire, mix with the syrup boiling, and soak 32h;
S74. filter and seasoning: the food flavouring after soaking is crossed to 50 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: by what mix, sip wine liquid sterilizing 5min at the temperature of 93 ℃, carry out immediately hot canning after sterilizing, be cooled to normal temperature after sealing, wine liquid is sipped in the finished product fully natural green health care of system.
Beneficial effect of the present invention is below described by experiment:
One, performance test
With reference to GB13662-2008 yellow rice wine national standard, the wine liquid of sipping of embodiment 1-4 is carried out to performance test: comprise alcoholic strength, total reducing sugar, total acid, test-results is as shown in table 1:
Table 1: embodiment 1-4 sips wine liquid the performance test results
Two, subjective appreciation
1. experimental subjects:
(1) experimental group be the embodiment of the present invention 1 preparation sip wine liquid;
(2) control group 1 is that wine is sipped by Qu County tradition farmers';
(3) control group 2 is the commercially available wine of sipping;
(4) control group 3 adopts following methods preparation: with the step S1-S7 of embodiment 1, what after filtration, be control group 3 sips wine liquid.
2. test method:
Take 20 people as one group, fragrance, flavour, color and luster and the style of experimental group, control group 1, control group 2 and control group 3 are evaluated respectively, obtain a comprehensive sensory evaluation mark, according to each rating staff's comprehensive average score, obtain sample average score.Wherein, the evaluation total points of color and luster, fragrance, flavour, style is all in 10 minutes, and test-results is as shown in table 2.
Table 2: Analyses Methods for Sensory Evaluation Results
| Project | Color and luster | Fragrance | Flavour | Style | Total points |
| Experimental group | 9 | 8.5 | 9.5 | 9.5 | 36.5 |
| Control group 1 | 6.0 | 5.0 | 6.8 | 7.3 | 25.1 |
| Control group 2 | 6.3 | 6.8 | 8.0 | 8.0 | 29.1 |
| Control group 3 | 8.2 | 7.5 | 8.4 | 8.8 | 32.9 |
As shown in Table 2: the color and luster of sipping wine liquid prepared by the inventive method, fragrance, flavour, style are all better than the commercially available wine, traditional farmers' sipped and sip wine and sip wine liquid without seasoning.
The production firm of head mold song described in above-mentioned experiment is Guizhou pear syrup light science and technology Development Co., Ltd, the production firm of the bent powder of Mucor, aspergillus oryzae powder is Qu Fu bio tech ltd, Chengdu, and the production firm of distillery yeast and Angel SHENGXIANG yeast is Angel Yeast Co.,Ltd.
Claims (6)
1. the preparation method that wine liquid is sipped in fully natural green health care, is characterized in that, it comprises the following steps:
S1. select materials: choose full grains, without involucrum, without lime-ash, without mildew and rot Chinese sorghum, be raw material;
S2. raw material is processed: raw material is counted by weight ratio, in the container being filled with water, adds 1000 parts of Chinese sorghums, and the add-on of water is that the water surface exceeds sorghum meal 5～10cm, and soak time is 36～48h, after immersion 12h, eluriates and changes water, eluriates number of times >=2 time of changing water;
S3. boil: by soaking the Chinese sorghum eluriated, put into boiling water and boil, in boiling part, stir Chinese sorghum, while boiling seam broken rate >=70% to Chinese sorghum, pull out, drain away the water stand-by;
S4. boiling: by the above-mentioned Chinese sorghum draining away the water boiling 50～70min after upper vapour;
S5. fermentation: the Chinese sorghum after boiling is cooled to and adds the amylomyces of 8～15 parts when temperature is 23～28 ℃, the aroma-producing yeast of the liquor-making yeast of 0.3～2 part and 0.1～0.3 part, mix and be placed in fermentor tank, sealing and fermenting tank also ferments fermentor tank mouth top parcel cotton thing, described fermentation is carried out in proving room, proving room adopts ultraviolet-sterilization 3.5～4.5h before fermentation, regulate the temperature of proving room to make the temperature of fermentation cylinder for fermentation product be controlled at 29～42 ℃, fermentation time is 36～48h, when dropping to 29～31 ℃, the product temperature of fermenting stops fermentation, must sip wine,
S6. squeeze and filter: will sip wine and pour in squeezing machine and squeeze, squeezing juice is crossed 30～60 mesh sieves, collecting and sip wine-filtering fluid;
S7. seasoning: comprise following sub-step:
S71. weigh: by following weight parts, take each raw material, sip 80～120 parts of wine-filtering fluids, 3～8 parts, brown sugar, 3～8 parts of liquors, 1～3 part of matrimony vine, 1～3 part of red date;
S72. boil syrup: brown sugar is boiled to 8～15min with little fire and become syrup, stand-by;
S73. blend flavouring: add matrimony vine, red date in liquor, be heated to liquor boiling with little fire, mix with the syrup boiling, and soak 24～36h;
S74. filter and seasoning: the food flavouring after soaking is crossed to 30～60 mesh sieves, collects food flavouring filtrate, and with sip wine-filtering fluid and mix;
S8. filling: by what mix, sip wine liquid sterilizing 3～5min at the temperature of 90～95 ℃, carry out immediately hot canning after sterilizing, be cooled to normal temperature after sealing, wine liquid is sipped in the finished product fully natural green health care of system.
2. the preparation method that wine liquid is sipped in a kind of fully natural green health care as claimed in claim 1, is characterized in that, described amylomyces is one or more in head mold, Mucor or aspergillus oryzae.
3. the preparation method that wine liquid is sipped in a kind of fully natural green health care as claimed in claim 1, is characterized in that, described liquor-making yeast is distillery yeast.
4. the preparation method that wine liquid is sipped in a kind of fully natural green health care as claimed in claim 1, is characterized in that, described aroma-producing yeast is Angel SHENGXIANG yeast.
5. the preparation method that wine liquid is sipped in a kind of fully natural green health care as claimed in claim 1, is characterized in that, described liquor is any one in white wine, brandy, whisky or Rum.
6. wine liquid is sipped in the fully natural green health care of preparing by the method described in any one in claim 1-5.
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| CN106754056A (en) * | 2016-12-29 | 2017-05-31 | 四川省宕府王食品有限责任公司 | A kind of pure natural coarse cereals sip the preparation method of wine |
| CN107904068A (en) * | 2017-11-09 | 2018-04-13 | 四川省宕府王食品有限责任公司 | It is a kind of to make the manufacturing technology for sipping wine as raw material using glutinous sorghum |
| CN107904068B (en) * | 2017-11-09 | 2020-11-24 | 四川省宕府王食品有限责任公司 | Method for making quack by taking glutinous sorghum as raw material |
| CN109554263A (en) * | 2019-01-24 | 2019-04-02 | 四川省宕府王食品有限责任公司 | A kind of production method for sipping wine |
| CN110499225A (en) * | 2019-09-24 | 2019-11-26 | 赫章县醉翁养身砸酒厂 | One kind sipping wine and preparation method thereof |
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| CN104087493B (en) | 2015-08-12 |
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