CN1050382C - Deer blood fermented spirit and brewage thereof - Google Patents
Deer blood fermented spirit and brewage thereof Download PDFInfo
- Publication number
- CN1050382C CN1050382C CN97102758A CN97102758A CN1050382C CN 1050382 C CN1050382 C CN 1050382C CN 97102758 A CN97102758 A CN 97102758A CN 97102758 A CN97102758 A CN 97102758A CN 1050382 C CN1050382 C CN 1050382C
- Authority
- CN
- China
- Prior art keywords
- wine
- deer blood
- blood
- deer
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention discloses deer blood wine and the brewing technology thereof. The deer blood wine is prepared by biology fermentation brewing technology of deer blood leavening, fermentation, aging, wine extraction, etc., but not prepared by simply blending deer blood and spirits. The deer blood wine is characterized in that in the fermentation process of the deer blood, the original complete active components and nutrient components are maintained, the content of free amino acid is increased, the deer blood is easy to absorb by human bodies, and the activity of the deer blood can be maintained for a long time. After fermentation and sweetening are carried out, the deer blood wine has the advantages of cleared bloody taste, clear and transparent blood wine, long preservation period, good mouth feel and no hedge wine base sense or excessive traditional Chinese medicine sense, and has the functions of rich nutrition, nourishment and body building.
Description
The invention discloses a kind of deer hematozymosis wine and making method, belong to high nourishing tonic wine technology and brewing technology.
Deer blood has very high nutritive value and medicinal efficacy, people have had recognized that early it contains multiple human body essential amino acid, compositions such as steroid material active ingredient, so eating method among the people for a long time, just deer blood is blent and in liquor, drunk or directly cook, above-mentioned eating method, the nutrition of deer blood is not fully absorbed, has very strong blood smell, the wine of particularly sparing, wine blood system layer muddiness, greasy mouth mouthfeel is bad.
Purpose of the present invention aims to provide a kind of deer hematozymosis wine and making method, and the effective ingredient in the deer blood is dissolved in the wine fully, and wine and women-sensual pursuits is limpid, good mouthfeel.
For achieving the above object, the present invention is a raw material with deer blood, making method by biological fermentation is made, at first the clean back of fresh deer blood drop is added distiller's yeast and white sugar, adding proportion is that every milliliter of deer blood adds distiller's yeast 0.1-0.3 gram, white sugar 0.2-0.5 gram, after stirring, loam cake is sealed and is entered the sweetening stage, temperature remains on 23-25 ℃, time is 5-7 days, behind the sweetening blood wine that ferments is placed in the refrigerating chamber about 4 ℃ to carry out ageing 7-10 days, then carries wine, blood wine is filtered the dilution sterilization, the bottling packing product.
Positively effect of the present invention is: owing to be to adopt deer blood biological fermentation to brewage into blood wine, rather than simply blend mixing, so deer blood is during the fermentation, the organotrophy composition all is dissolved in the wine, total free aminoacids increases, easier being absorbed by the body, and deer blood turns sour after (sweet) change, the blood smell is eliminated, delicate fragrance is continuous refreshing, limpid transparent, does not have sense of feints base and overweight Chinese medicine sense, nutritious abundant, healthcare effect (effect).
Further narrate the present invention below in conjunction with embodiment:
Embodiment 1:
Get 1000 milliliters of fresh deer bloods, glutinous rice distiller's yeast 1100 grams, white sugar 200 these grams, distiller's yeast is ground into fine powder and deer blood, white sugar stir, the loam cake sealing and fermenting, temperature 23-25 ℃, yeast phase 5-7 days, blood wine after will fermenting again places refrigerating chamber ageing 7-10 days about 4 ℃, ripe after-filtration is bottled with 5 times of 38 ℃ of grain wine dilutions, and wine and women-sensual pursuits is limpid, do not precipitate good mouthfeel.
Embodiment 2:
Get 1000 milliliters of fresh deer bloods, glutinous rice distiller's yeast 200 grams, white sugar 400 restrains, and distiller's yeast is pulverized with deer blood, white sugar stir, loam cake sealing and fermenting 5-7 days, temperature keeps 23-25 ℃, and the blood wine after the fermentation is placed refrigerating chamber ageing 7-10 days about 4 ℃, 10 times of ripe after-filtration dilutions, bottling, wine and women-sensual pursuits is limpid, sediment-free, and mouthfeel is refreshing.
Embodiment 3:
Get 500 milliliters of fresh deer bloods, high grain 150 grams, white sugar 300 grams, distiller's yeast is pulverized and deer blood, white sugar stirs, loam cake sealing and fermenting 5-7 days, and temperature keeps 23-25 ℃, fermentation is placed on refrigerating chamber ageing 7-10 days about 4 ℃, 10 times of ripe after-filtration dilutions, bottling, wine and women-sensual pursuits is as clear as crystal, soft mouth feel is tasty and refreshing.
Claims (2)
1, a kind of deer-blood wine making method, it is characterized in that: the clean back of fresh deer blood drop is added distiller's yeast and white sugar, adding proportion is that every milliliter of deer blood adds distiller's yeast 0.1-0.3 gram, white sugar 0.2-0.5 gram, after stirring, loam cake is sealed and is entered the sweetening stage, and temperature remains on 23-25 ℃, and the time is 5-7 days, behind the sweetening blood wine that ferments placed in the refrigerating chamber about 4 ℃ and carried out ageing 7-10 days, then carry wine.
2, according to the described deer-blood wine of brewageing of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97102758A CN1050382C (en) | 1997-04-04 | 1997-04-04 | Deer blood fermented spirit and brewage thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97102758A CN1050382C (en) | 1997-04-04 | 1997-04-04 | Deer blood fermented spirit and brewage thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1162635A CN1162635A (en) | 1997-10-22 |
| CN1050382C true CN1050382C (en) | 2000-03-15 |
Family
ID=5166422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97102758A Expired - Fee Related CN1050382C (en) | 1997-04-04 | 1997-04-04 | Deer blood fermented spirit and brewage thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1050382C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074046C (en) * | 1998-12-29 | 2001-10-31 | 王余彪 | Recipe and preparation process of red deer blood wine |
| GB2468505A (en) * | 2009-03-11 | 2010-09-15 | Martin Lister | Vaccine produced by the fermentation of blood with hops and yeast. |
| CN105768080A (en) * | 2016-03-17 | 2016-07-20 | 建始县长岭生态农业开发有限责任公司 | Fermented food prepared from plasmogen of selenium-enriched sika deer blood and preparation method of fermented food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1128150A (en) * | 1994-12-31 | 1996-08-07 | 刘晓强 | Deer blood and safflower wine and its making process |
-
1997
- 1997-04-04 CN CN97102758A patent/CN1050382C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1128150A (en) * | 1994-12-31 | 1996-08-07 | 刘晓强 | Deer blood and safflower wine and its making process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1162635A (en) | 1997-10-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101245307A (en) | Melon and fruit vinegar and manufacture method thereof | |
| CN101880616B (en) | Preparation process of fermented cordyceps health-care yellow wine | |
| CN101457188A (en) | Medlar fruit wine | |
| JPH10179134A (en) | Garlic vinegar | |
| CN1317984C (en) | Glossy ganoderma health vinegar beverage and its prepn process | |
| CN100503804C (en) | Method for producing bamboo juice wine | |
| US20090297658A1 (en) | Alcoholic liquor additives and method for preparing the same | |
| CN1050382C (en) | Deer blood fermented spirit and brewage thereof | |
| CA2623211C (en) | Mushroom wine | |
| KR101707839B1 (en) | Preparation method for dark vinegar | |
| CN104450356B (en) | A kind of preparation of wine | |
| CN1290995C (en) | Formula for distillate spirits made from edible cactus and preparation method | |
| CN1233655A (en) | Secondary fermentation for making rice wine and prodn. method therefor | |
| CN106544224A (en) | A kind of preparation method of feature ice pomegranate wine | |
| CN1204692A (en) | Mixed fermentation technology for health-care nutritive food | |
| CN113293076A (en) | Liqueur and preparation method thereof | |
| CN1033288A (en) | A kind of brewing method of fermented tomato liquor | |
| CN112126569A (en) | Preparation method of compound mulberry pure juice fermented wine | |
| CN105695224B (en) | A kind of Lenlinus edodes black garlic wine | |
| CN110996683A (en) | Pollen fermentation liquor prepared from snow water and its preparation method | |
| CN108208805A (en) | There is the Kiwi berry ferment and its preparation process of toxin expelling strengthen immunity and cancer-resisting | |
| CN1015907B (en) | Process for the prodn. of pollen wine | |
| WO1995029226A1 (en) | A mead and the process for producing it | |
| CN1058856C (en) | Biological ant drink | |
| CN104830634A (en) | Hawthorn fruit and longan wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |