CN104830635B - A kind of method that wasp living is steep in wine - Google Patents
A kind of method that wasp living is steep in wine Download PDFInfo
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- CN104830635B CN104830635B CN201510250046.3A CN201510250046A CN104830635B CN 104830635 B CN104830635 B CN 104830635B CN 201510250046 A CN201510250046 A CN 201510250046A CN 104830635 B CN104830635 B CN 104830635B
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- bees
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- 235000014101 wine Nutrition 0.000 title claims abstract description 75
- 238000000034 method Methods 0.000 title claims abstract description 32
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 44
- 238000004140 cleaning Methods 0.000 claims abstract description 36
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 22
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 206010002091 Anaesthesia Diseases 0.000 claims abstract description 18
- 230000037005 anaesthesia Effects 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 11
- 230000035939 shock Effects 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 241000256856 Vespidae Species 0.000 claims description 57
- 241000257303 Hymenoptera Species 0.000 claims description 48
- 229910000831 Steel Inorganic materials 0.000 claims description 28
- 239000010959 steel Substances 0.000 claims description 28
- 238000002791 soaking Methods 0.000 claims description 22
- 230000000694 effects Effects 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 230000000857 drug effect Effects 0.000 abstract description 4
- 230000009471 action Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 231100000614 poison Toxicity 0.000 abstract description 2
- 239000002574 poison Substances 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 230000003068 static effect Effects 0.000 abstract 1
- 239000002435 venom Substances 0.000 abstract 1
- 231100000611 venom Toxicity 0.000 abstract 1
- 210000001048 venom Anatomy 0.000 abstract 1
- 239000003659 bee venom Substances 0.000 description 5
- 239000003053 toxin Substances 0.000 description 5
- 231100000765 toxin Toxicity 0.000 description 5
- 108700012359 toxins Proteins 0.000 description 5
- 230000001476 alcoholic effect Effects 0.000 description 3
- 241000238631 Hexapoda Species 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000501300 Bombyliidae Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 238000001949 anaesthesia Methods 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000012774 insulation material Substances 0.000 description 1
- 239000011499 joint compound Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 206010039073 rheumatoid arthritis Diseases 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000012780 transparent material Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of methods that wasp living is steep in wine, and include the following steps：Step 1：Prepare brew utensil；Step 2：Bee packaging living and transport；Step 3：Standby cleaning wine；Step 4：It sterilizes and anaesthetizes wasp；Step 5：Observe wasp shock conditions；Step 6：Clean wasp；Step 7：It pulls out and drains；Step 8：It is brewed；Step 9：Storage.Compared with the prior art, the present invention has the advantages of：Static sterilization, dehydration, the advantage for swashing poison are played to wasp living；Shock due to anesthesia is carried out to wasp living with carbon dioxide, so that it is quickly stopped action but will not get rattled and damage, avoid venom loss that drug effect is caused to reduce；Wasp living is avoided in cleaning process surprisingly to fly out attack operating personnel；Improve production efficiency；It ensure that the drug effect of wasp wine and the health of product so that long-term storage undergoes no deterioration, is muddy.
Description
Technical Field
The invention relates to a method for soaking wine, in particular to a method for soaking wine by using live wasps.
Background
At present, the method for soaking the wasp wine in folk does not pay attention to the quality and sanitation of the wasp wine and does not control the loss of bee venom in order to save cost.
The prior method 1: some farmers directly soak live wasps in wine jars filled with wine by using smoked wasp seeds in the field and seal the wine jars for storage;
the existing method 3: some farmers take the net bag live wasps home to drive the live wasps in the net bag to the wine bottle mouth and directly fall into a wine jar filled with wine, and the wasps are sealed and stored after being drowned with the wine;
the existing method 3: soaking live bees in wine, cleaning in wine, soaking in fresh wine, sealing, and storing;
the existing method 4: some farmers freeze live bees in a refrigerator quickly, and wash and brew the bees after the bees hibernate at a low temperature.
Because wasps eat meat insects, daily in the field, rotten meat, nectar, pollen, wine and rotten fruits of various insects and various animals are taken as food, hands and feet of the wasps can contact with various pollutants and remain on the body surface to breed bacteria in the foraging process, and the wasps are not cleaned and sterilized before being soaked in wine in the existing method 1 and the existing method 2, so that the wasps are turbid in vinosity, and wine is deteriorated due to a large amount of impurities, the wasps are not favorable for storage, and the treatment effect is reduced.
In addition, the wasps are naturally aggressive and have a toxin spraying phenomenon when being stimulated by the outside, so that the wasps are prevented from directly touching the live bees to reduce the bee venom loss during the wine soaking process as much as possible, the wasps are subjected to indiscriminate toxin expelling to cause the bee venom loss due to the long-time stimulation action of the live bees in the existing methods 2, 3 and 4, and the toxin expelling phenomenon occurs during the process that the live bees fall into the wine for cleaning the live bees and are submerged by the wine to struggle, so that the bee venom loss is caused. If the bee flies out carelessly in the process of treating live bees, the bee wine brewing machine brings danger to wine brewing operators.
Disclosure of Invention
The invention provides a method for soaking live wasps in wine to solve the defects.
The above object of the present invention is achieved by the following technical means: a method for soaking live wasps in wine is characterized by comprising the following steps: the method comprises the following steps:
step 1: preparing a brewing tool: the following brewers were prepared: (1) a high-temperature ultraviolet sterilization anesthesia cabinet; (2) a carbon dioxide generator; (3) a steel mesh cage or a steel mesh bag; (4) fishing out the cleaning net; (5) cleaning wine; (6) a washing barrel; (7) filtering the mesh screen; (8) brewing with wine; (9) soaking the wine in a wine bottle; (10) a funnel; (11) an electronic platform scale;
step 2: live bee packaging and transporting: when the bees are caught, live bees are loaded and sealed by a steel mesh cage or a steel mesh bag which can be placed in a high-temperature ultraviolet sterilization anesthesia cabinet, and are fed with honey to keep the activity of the live bees, so that the live bees are brought to a wine brewing workshop as soon as possible, and the live bees are prevented from being crushed as much as possible in the process;
and step 3: preparing cleaning wine: filling a proper amount of wine with the alcoholic strength of 60% (v/v) which can soak and wash bees into a cleaning barrel;
and 4, step 4: sterilizing and anesthetizing wasps: putting a steel mesh cage or a steel mesh bag containing live wasps into a high-temperature ultraviolet sterilization anesthesia cabinet, heating to 60-70 ℃, and then opening a carbon dioxide generator valve to input carbon dioxide into the cabinet;
and 5: observing the shock condition of wasps: observing the activity condition of the live bees, turning off the power supply of the high-temperature sterilization cabinet after 1 minute, turning off a valve of a carbon dioxide generator after the live bees are completely anesthetized and shocked, taking out a steel mesh cage or a steel mesh bag filled with the bees, and then checking whether all the anesthetized and shocked, if not, continuously returning the live bees to the cabinet, adding carbon dioxide for anesthetization until all the live bees are shocked;
step 6: wasp cleaning: taking out the wasps subjected to anesthesia shock, and immediately pouring the wasps into the cleaning wine prepared in the step 3 for cleaning;
and 7: fishing out and draining: fishing out the cleaned wasps by using a cleaning net, and putting the wasps on a filter screen for filtering for 2 minutes;
and 8: and (3) brewing: weighing wasps according to the weight by adopting an electronic platform scale, putting the wasps into a wine soaking bottle, pouring pure rice wine with the alcohol content of 48-53% (v/v), sealing the bottle cover, and storing the wasps in a shade place for soaking;
and step 9: and (3) storage: can be drunk after being stored in shade for more than 100 days.
Compared with the prior art, the invention has the advantages that:
1. the high-temperature ultraviolet sterilization cabinet can sterilize and dehydrate the body surface of the wasp, and the wasp is heated to be irritated to a toxic gland to generate more toxins, so that the wasp can be sterilized, dehydrated and poisoned statically;
2. the method has the advantages that the carbon dioxide is used for narcotizing and shocking the live wasps, so that the wasps can stop moving quickly but cannot be frightened or damaged, and the drug effect is not reduced due to the fact that the wasps are subjected to action stimulation to expel toxin and poison liquid loss in the process of cleaning the wasps;
3. the carbon dioxide is used for carrying out anesthesia shock on the live wasps, so that the situation that the live wasps fly out accidentally to attack operators in the cleaning process is avoided, and the operation safety is improved;
4. the wasp anaesthesia apparatus can be used for simply, quickly and safely anaesthetizing the wasp in batches, and the production efficiency is improved;
5. can clean impurities, mud and dust on the body surface of the live wasps, does not lose bee venom, ensures the drug effect of the wasp wine and the sanitation of the product, and ensures that the wasp wine does not deteriorate and become turbid after being stored for a long time.
Detailed Description
The present invention will be described in more detail with reference to examples.
The invention relates to a method for soaking live wasps in wine, which is characterized by comprising the following steps: the method comprises the following steps:
step 1: preparing a brewing tool: the following brewers were prepared: (1) a high-temperature ultraviolet sterilization anesthesia cabinet; (2) a carbon dioxide generator; (3) a steel mesh cage or a steel mesh bag; (4) fishing out the cleaning net; (5) cleaning wine; (6) a washing barrel; (7) filtering the mesh screen; (8) brewing with wine; (9) soaking the wine in a wine bottle; (10) a funnel; (11) an electronic platform scale;
wherein,
the high-temperature ultraviolet sterilization anesthesia cabinet is a sealed cabinet body made of heat insulation materials, a cabinet door is made of transparent materials, two electric heating pipes are arranged in the cabinet at diagonal positions, two ultraviolet sterilization lamps are arranged in the other diagonal positions in a frame to form a visual sealed cabinet, the two ultraviolet sterilization lamps can be independently controlled to be switched on and off, a storage net rack is arranged below the cabinet, an air inlet interface connected with a carbon dioxide generator air pipe is arranged outside the cabinet, and air can directly convey carbon dioxide anesthesia gas into the cabinet through the air inlet interface and is used for sterilization and sealed anesthesia of live wasps;
the carbon dioxide generator is used for generating carbon dioxide gas;
the steel mesh cage or the steel mesh bag is made of a steel mesh or a stainless steel fine gauze and is suitable for containing live bees when the live bees are caught;
the cleaning screen fishing can be used for daily screen fishing for isolating soup slag and screening and fishing out bees when cleaning the bees;
the cleaning wine can be made of some new wine as the wine for cleaning bees;
the cleaning barrel can be a common water barrel as a wine filling barrel for filling cleaning wine;
the 'filter screen sieve' is a filter screen sieve which is made of stainless steel mesh yarns and steel pipes and used for filtering and cleaning wine for cleaned bees according to actual needs;
the wine for infusing is prepared by using pure rice wine, koji wine, white spirit and the like with the alcoholic strength of 48-60% (v/v) as required by the market as raw materials for infusing the wasp wine;
the 'steeping wine bottle' selects an applicable glass wine bottle or other ceramic wine bottles for canning the prepared bee wine according to the product packaging requirements;
the funnel is used for canning wasps and white spirit by selecting an appropriate funnel according to the size of a wine bottle mouth;
"electronic platform scale" selects the electronic platform scale of desktop area tray to be used for the measuring instrument that weighs to wasp by volume.
Step 2: live bee packaging and transporting: when the bees are caught, live bees are loaded and sealed by a steel mesh cage or a steel mesh bag which can be placed in a high-temperature ultraviolet sterilization anesthesia cabinet, and are fed with honey to keep the activity of the live bees, so that the live bees are brought to a wine brewing workshop as soon as possible, and the live bees are prevented from being crushed as much as possible in the process;
and step 3: preparing cleaning wine: filling a proper amount of wine with the alcoholic strength of 60% (v/v) capable of soaking and washing bees into a washing barrel;
and 4, step 4: sterilizing and anesthetizing wasps: putting a steel mesh cage or a steel mesh bag containing live wasps into a high-temperature ultraviolet sterilization anesthesia cabinet, heating to 60-70 ℃, and then opening a carbon dioxide generator valve to input carbon dioxide into the cabinet;
and 5: observing the shock condition of wasps: observing the activity condition of the live bees, turning off the power supply of the high-temperature sterilization cabinet after 1 minute, turning off a valve of a carbon dioxide generator after the live bees are completely anesthetized and shocked, taking out a steel mesh cage or a steel mesh bag filled with the bees, and then checking whether all the anesthetized and shocked, if not, continuously returning the live bees to the cabinet, adding carbon dioxide for anesthetization until all the live bees are shocked;
step 6: wasp cleaning: taking out the wasps subjected to anesthesia shock, and immediately pouring the wasps into the cleaning wine prepared in the step 3 for cleaning;
and 7: fishing out and draining: fishing out the cleaned wasps by using a cleaning net, and putting the wasps on a filter screen for filtering for 2 minutes;
and 8: and (3) brewing: weighing wasps according to the weight by adopting an electronic platform scale, putting the wasps into a wine soaking bottle, pouring pure rice wine with the alcohol content of 48-53% (v/v), sealing the bottle cover, and storing the wasps in a shade place for soaking;
and step 9: and (3) storage: can be drunk after being stored in shade for more than 100 days.
The wasp wine prepared by the invention has the effects of dispelling wind and removing dampness, and has obvious effects when being used for treating acute rheumatism and rheumatoid arthritis.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (1)
1. A method for soaking live wasps in wine is characterized by comprising the following steps: the method comprises the following steps:
step 1: preparing a brewing tool: the following brewers were prepared: (1) a high-temperature ultraviolet sterilization anesthesia cabinet; (2) a carbon dioxide generator; (3) a steel mesh cage or a steel mesh bag; (4) fishing out the cleaning net; (5) cleaning wine; (6) a washing barrel; (7) filtering the mesh screen; (8) brewing with wine; (9) soaking the wine in a wine bottle; (10) a funnel; (11) an electronic platform scale;
step 2: live bee packaging and transporting: when the bees are caught, live bees are loaded and sealed by a steel mesh cage or a steel mesh bag which can be placed in a high-temperature ultraviolet sterilization anesthesia cabinet, and are fed with honey to keep the activity of the live bees, so that the live bees are brought to a wine brewing workshop as soon as possible, and the live bees are prevented from being crushed as much as possible in the process;
and step 3: preparing cleaning wine: filling a proper amount of 60-degree wine capable of soaking and washing bees into the cleaning barrel;
and 4, step 4: sterilizing and anesthetizing wasps: putting a steel mesh cage or a steel mesh bag containing live wasps into a high-temperature ultraviolet sterilization anesthesia cabinet, heating to 60-70 ℃, and then opening a carbon dioxide generator valve to input carbon dioxide into the cabinet;
and 5: observing the shock condition of wasps: observing the activity condition of the live bees, turning off the power supply of the high-temperature sterilization cabinet after 1 minute, turning off a valve of a carbon dioxide generator after the live bees are completely anesthetized and shocked, taking out a steel mesh cage or a steel mesh bag filled with the bees, and then checking whether all the anesthetized and shocked, if not, continuously returning the live bees to the cabinet, adding carbon dioxide for anesthetization until all the live bees are shocked;
step 6: wasp cleaning: taking out the wasps subjected to anesthesia shock, and immediately pouring the wasps into the cleaning wine prepared in the step 3 for cleaning;
and 7: fishing out and draining: fishing out the cleaned wasps by using a cleaning net, and putting the wasps on a filter screen for filtering for 2 minutes;
and 8: and (3) brewing: weighing wasps according to the weight by adopting an electronic platform scale, putting the wasps into a wine soaking bottle, pouring pure rice wine with the alcohol content of 48-53% (v/v), sealing the bottle cover, and storing the wasps in a shade place for soaking;
and step 9: and (3) storage: can be drunk after being stored in shade for more than 100 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510250046.3A CN104830635B (en) | 2015-05-18 | 2015-05-18 | A kind of method that wasp living is steep in wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510250046.3A CN104830635B (en) | 2015-05-18 | 2015-05-18 | A kind of method that wasp living is steep in wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104830635A CN104830635A (en) | 2015-08-12 |
| CN104830635B true CN104830635B (en) | 2018-09-18 |
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| CN201510250046.3A Active CN104830635B (en) | 2015-05-18 | 2015-05-18 | A kind of method that wasp living is steep in wine |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107510795A (en) * | 2016-06-16 | 2017-12-26 | 周家仁 | A kind of brewing method of digger wasp wine |
| CN111349536A (en) * | 2020-04-10 | 2020-06-30 | 水城县兴海胡蜂蜜蜂养殖场 | Health preserving wine infused by hornet and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP3472275B2 (en) * | 2001-04-09 | 2003-12-02 | 朝和 富永 | Method for producing toxic sake |
| JP2003079359A (en) * | 2001-09-13 | 2003-03-18 | Eco Keikaku:Kk | Bee liquor |
| KR20060106957A (en) * | 2005-04-07 | 2006-10-12 | 거창군 (관리부서 : 거창군 농업기술센터) | Method for manufacturing fork honey wine adding wasp |
| CN104513769A (en) * | 2013-09-29 | 2015-04-15 | 施秀丽 | Brewing method for paper-wasp liquor |
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Address after: 529200, Duan Fen town, Taishan City, Jiangmen, Guangdong, No. 1, search for the Huangcun village. Patentee after: Guangdong trust Biotechnology Co., Ltd. Address before: 529200, Duan Fen town, Taishan City, Jiangmen, Guangdong, No. 1, search for the Huangcun village. Patentee before: Mutual trust bio tech ltd of Taishan City |