CN105410850A - Melocanna baccifera leaf health-care cooking wine and production method thereof - Google Patents
Melocanna baccifera leaf health-care cooking wine and production method thereof Download PDFInfo
- Publication number
- CN105410850A CN105410850A CN201510721486.2A CN201510721486A CN105410850A CN 105410850 A CN105410850 A CN 105410850A CN 201510721486 A CN201510721486 A CN 201510721486A CN 105410850 A CN105410850 A CN 105410850A
- Authority
- CN
- China
- Prior art keywords
- parts
- cooking wine
- leaf
- melocanna
- baccifera
- 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.)
- Pending
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 35
- 235000014101 wine Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 241001497770 Melocanna baccifera Species 0.000 title abstract 6
- 235000000434 Melocanna baccifera Nutrition 0.000 title abstract 6
- 240000000662 Anethum graveolens Species 0.000 claims abstract description 11
- 240000007673 Origanum vulgare Species 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000007199 Panicum miliaceum Nutrition 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 244000022185 broomcorn panic Species 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 27
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 27
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 27
- 241000220324 Pyrus Species 0.000 claims description 27
- 239000011425 bamboo Substances 0.000 claims description 27
- 235000021017 pears Nutrition 0.000 claims description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 13
- 244000061520 Angelica archangelica Species 0.000 claims description 10
- 241001647745 Banksia Species 0.000 claims description 10
- 244000020518 Carthamus tinctorius Species 0.000 claims description 10
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 10
- 241000522254 Cassia Species 0.000 claims description 10
- 240000006122 Chenopodium album Species 0.000 claims description 10
- 235000009344 Chenopodium album Nutrition 0.000 claims description 10
- 240000002943 Elettaria cardamomum Species 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 241000935235 Fritillaria meleagris Species 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 10
- 239000009636 Huang Qi Substances 0.000 claims description 10
- 241000212321 Levisticum Species 0.000 claims description 10
- 244000241838 Lycium barbarum Species 0.000 claims description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 10
- 235000004383 Origanum vulgare subsp. vulgare Nutrition 0.000 claims description 10
- 241000237502 Ostreidae Species 0.000 claims description 10
- 244000197580 Poria cocos Species 0.000 claims description 10
- 235000008599 Poria cocos Nutrition 0.000 claims description 10
- 241000220317 Rosa Species 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- 210000003056 antler Anatomy 0.000 claims description 10
- 108010089934 carbohydrase Proteins 0.000 claims description 10
- 235000005300 cardamomo Nutrition 0.000 claims description 10
- 235000020636 oyster Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- -1 soak 15-20 hour Substances 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 6
- 239000003205 fragrance Substances 0.000 abstract description 6
- 241000411851 herbal medicine Species 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000007227 Anethum graveolens Nutrition 0.000 abstract 1
- 235000017311 Anethum sowa Nutrition 0.000 abstract 1
- 240000006162 Chenopodium quinoa Species 0.000 abstract 1
- 235000015493 Chenopodium quinoa Nutrition 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 235000010677 Origanum vulgare Nutrition 0.000 abstract 1
- 239000001264 anethum graveolens Substances 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 21
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000020995 raw meat Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001760 fusel oil Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a melocanna baccifera leaf health-care cooking wine and a production method thereof and belongs to the technical field of seasoning. The melocanna baccifera leaf health-care cooking wine is prepared by the following raw materials in parts by weight: 350-500 parts of melocanna baccifera leaves, 800-1200 parts of glutinous rice, 500-800 parts of broomcorn millet, 120-200 parts of chenopodium quinoa, 65-90 parts of cumin, 80-120 parts of star anises, 80-100 parts of anethum graveolens leaves, 95-120 parts of Chinese prickly ash, 57-80 parts of fructus amomi rotundus, 60-90 parts of cassia barks, 80-100 parts of origanum vulgare and 30-50 parts of radix angelicae dahuricae. In the production of the melocanna baccifera leaf health-care cooking wine, the melocanna baccifera leaves are added, which produces a special aroma to enable the cooking wine to be more fragrant. Besides, the added various Chinese herbal medicines further increase the nutritional value of the cooking wine, which can not only remove fishiness and enhance fragrance but also has functions of improving immunity and harmonizing qi and stomach when being used in the cooking.
Description
Technical field
The present invention relates to a kind of pears leaf of bamboo health care cooking wine and preparation method thereof, belong to flavouring technical field.
Background technology
Cooking wine is the address of culinary art wine, adds yellow rice wine/high-grade Shaoxing wine brew, and fragrant aroma fragrance, taste is sweet aromatic thick.Add cooking wine during the cooking, not only effectively can remove the smell of fish, meat, and can allow cuisine flavouring aodorization.
The composition of cooking wine mainly contains alcohol, sugar, dextrin, organic acid, amino acid, ester class, aldehydes, fusel oil and extract etc.Its alcohol concentration is low, and content is below 15%, and ester class content is high, is rich in amino acid, so aromatic flavour, taste is mellow, uses the seasoning effect of extensive cooking wine to be mainly raw meat, flavouring in cooking dishes.Cooking wine can increase the fragrance of food, goes raw meat solution greasy, and meanwhile, it is also rich in the nutritional labeling of multiple needed by human, even can also reduce the destruction of culinary art to vegetables Determination of Chlorophyll.Cooking wine contains 8 seed amino acids of needed by human, and these 8 kinds of essential amino acids are all that human body can not synthesize voluntarily, needs to provide inside diet.They, when by heating, can produce the taste of the multiple fruital fragrance of a flower and toast bread.Cerebral nerve transmitter substance can also be produced, improving water flood, contribute to the synthesis of body fat acid, the body development of children is also beneficial to.But current most cooking wine is all that only in culinary art, flavouring removes raw meat, function singleness, and lacks health care.
Summary of the invention
The object of the invention is to solve the weak point that above-mentioned prior art exists, provide one not only flavouring remove raw meat, and pears leaf of bamboo health care cooking wine with health care and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of pears leaf of bamboo health care cooking wine, its special character is to be made up of following raw material by weight ratio: pears leaf of bamboo 350-500 part, glutinous rice 800-1200 part, milled glutinous broomcorn millet 500-800 part, lamb's-quarters wheat 120-200 part, fennel seeds 65-90 part, anistree 80-120 part, dill leaf 80-100 part, Chinese prickly ash 95-120 part, cardamom 57-80 part, Chinese cassia tree 60-90 part, wild marjoram 80-100 part, root of Dahurain angelica 30-50 part, Radix Astragali 30-50 part, cultivated land 18-30 part, Radix Angelicae Sinensis 18-30 part, safflower 15-35 part, banksia rose 10-30 part, levisticum 15-30 part, matrimony vine 35-50 part, bulb of fritillary 30-40 part, pilose antler 12-20 part, rhizoma Gastrodiae 10-14 part, dried orange peel 20-40 part, Poria cocos 30-40 part, clam shell 8-12 part, oyster 15-20 part, carbohydrase 3.6-5.8 part, distiller's yeast 8-10.5 part, active dry yeast 1.8-2.6 part,
Described a kind of pears leaf of bamboo health care cooking wine, be made up of the raw material of following optimal proportion by weight: 480 parts, the pears leaf of bamboo, 1000 parts, glutinous rice, milled glutinous broomcorn millet 600 parts, 160 parts, lamb's-quarters wheat, fennel seeds 80 parts, anistree 100 parts, 90 parts, dill leaf, 110 parts, Chinese prickly ash, 70 parts, cardamom, Chinese cassia tree 80 parts, wild marjoram 90 parts, the root of Dahurain angelica 40 parts, the Radix Astragali 40 parts, 22 parts, cultivated land, Radix Angelicae Sinensis 22 parts, safflower 30 parts, the banksia rose 20 parts, levisticum 20 parts, matrimony vine 45 parts, the bulb of fritillary 35 parts, 15 parts, pilose antler, 12 parts, rhizoma Gastrodiae, dried orange peel 30 parts, 35 parts, Poria cocos, clam shell 10 parts, oyster 18 parts, 4.5 parts, carbohydrase, 9 parts, distiller's yeast, active dry yeast 2.2 parts,
A preparation method for pears leaf of bamboo health care cooking wine, its special character is to comprise the following steps:
(1) by glutinous rice, milled glutinous broomcorn millet, lamb's-quarters wheat, clean, remove impurity, soak 15-20 hour, water temperature 20-25 DEG C, soak well, drain away the water, put into steamer boiling 30-40 minute, normal temperature is cooled to 50-55 DEG C, obtains mixture;
(2) mixture of step (1) is added the clean pears leaf of bamboo, add carbohydrase, mix thoroughly and be incubated 1-1.2 hour at 60-62 DEG C, be cooled to 30-35 DEG C, add distiller's yeast and active dry yeast again, mix thoroughly, put into cylinder, carry out primary fermentation, temperature remains on 25 DEG C, ferments 9 hours, within later every 8 hours, drives rake once, keep 4 days, obtain fermentate;
(3) the fermentate temperature of step (2) is remained on 15-18 DEG C, standing for fermentation 25 days, pours expression separation in filter press into, obtains filtrate;
(4) fennel seeds, anise, dill leaf, Chinese prickly ash, cardamom, Chinese cassia tree, wild marjoram, the root of Dahurain angelica, the Radix Astragali, cultivated land, Radix Angelicae Sinensis, safflower, the banksia rose, levisticum, matrimony vine, the bulb of fritillary, pilose antler, rhizoma Gastrodiae, dried orange peel, Poria cocos, clam shell, oyster are removed impurity, clean and dry, put into baking box, dry;
(5) each raw material mixing of step (4) being dried is crushed to 100-150 order, joins in the filtrate of step (3), soaks 3 months, filter packing.
A kind of pears leaf of bamboo health care cooking wine of the present invention, in manufacturing process, add the pears leaf of bamboo, create special fragrance, allow cooking wine of the present invention flavouring more, and the various Chinese herbal medicines wherein added, more add the nutritive value of cooking wine, use in culinary art, not only can remove flavor and enhancing flavor, and there is health care such as lifting immunity, regulating qi-flowing for harmonizing stomach etc.
Detailed description of the invention
Below provide the specific embodiment of the present invention, be used for being described in further detail formation of the present invention.
Embodiment 1
A kind of pears leaf of bamboo health care cooking wine of the present embodiment, be made up of following raw material by weight ratio: 350 parts, the pears leaf of bamboo, 800 parts, glutinous rice, milled glutinous broomcorn millet 500 parts, 120 parts, lamb's-quarters wheat, fennel seeds 65 parts, anistree 80 parts, 80 parts, dill leaf, 95 parts, Chinese prickly ash, 57 parts, cardamom, Chinese cassia tree 60 parts, wild marjoram 80 parts, the root of Dahurain angelica 30 parts, the Radix Astragali 30 parts, 18 parts, cultivated land, Radix Angelicae Sinensis 18 parts, safflower 15 parts, the banksia rose 10 parts, levisticum 15 parts, matrimony vine 35 parts, the bulb of fritillary 30 parts, 12 parts, pilose antler, 10 parts, rhizoma Gastrodiae, dried orange peel 20 parts, 30 parts, Poria cocos, clam shell 8 parts, oyster 15 parts, 3.6 parts, carbohydrase, 8 parts, distiller's yeast, active dry yeast 1.8 parts.
Embodiment 2
A kind of pears leaf of bamboo health care cooking wine of the present embodiment, be made up of following raw material by weight ratio: 500 parts, the pears leaf of bamboo, 1200 parts, glutinous rice, milled glutinous broomcorn millet 800 parts, 200 parts, lamb's-quarters wheat, fennel seeds 90 parts, anistree 120 parts, 100 parts, dill leaf, 120 parts, Chinese prickly ash, 80 parts, cardamom, Chinese cassia tree 90 parts, wild marjoram 100 parts, the root of Dahurain angelica 50 parts, the Radix Astragali 50 parts, 30 parts, cultivated land, Radix Angelicae Sinensis 30 parts, safflower 35 parts, the banksia rose 30 parts, levisticum 30 parts, matrimony vine 50 parts, the bulb of fritillary 40 parts, 20 parts, pilose antler, 14 parts, rhizoma Gastrodiae, dried orange peel 40 parts, 40 parts, Poria cocos, clam shell 12 parts, oyster 20 parts, 5.8 parts, carbohydrase, 10.5 parts, distiller's yeast, active dry yeast 2.6 parts.
Embodiment 3
A kind of pears leaf of bamboo health care cooking wine of the present embodiment, be made up of the raw material of following optimal proportion by weight: 480 parts, the pears leaf of bamboo, 1000 parts, glutinous rice, milled glutinous broomcorn millet 600 parts, 160 parts, lamb's-quarters wheat, fennel seeds 80 parts, anistree 100 parts, 90 parts, dill leaf, 110 parts, Chinese prickly ash, 70 parts, cardamom, Chinese cassia tree 80 parts, wild marjoram 90 parts, the root of Dahurain angelica 40 parts, the Radix Astragali 40 parts, 22 parts, cultivated land, Radix Angelicae Sinensis 22 parts, safflower 30 parts, the banksia rose 20 parts, levisticum 20 parts, matrimony vine 45 parts, the bulb of fritillary 35 parts, 15 parts, pilose antler, 12 parts, rhizoma Gastrodiae, dried orange peel 30 parts, 35 parts, Poria cocos, clam shell 10 parts, oyster 18 parts, 4.5 parts, carbohydrase, 9 parts, distiller's yeast, active dry yeast 2.2 parts.
The preparation method of a kind of pears leaf of bamboo health care cooking wine of above embodiment, comprises the following steps:
(1) by glutinous rice, milled glutinous broomcorn millet, lamb's-quarters wheat, clean, remove impurity, soak 18 hours, water temperature 25 DEG C, soak well, drain away the water, put into steamer boiling 35 minutes, normal temperature is cooled to 50 DEG C, obtains mixture;
(2) mixture of step (1) is added the clean pears leaf of bamboo, add carbohydrase, mix thoroughly and be incubated 1 hour at 62 DEG C, be cooled to 30 DEG C, add distiller's yeast and active dry yeast again, mix thoroughly, put into cylinder, carry out primary fermentation, temperature remains on 25 DEG C, ferments 9 hours, within later every 8 hours, drives rake once, keep 4 days, obtain fermentate;
(3) the fermentate temperature of step (2) is remained on 16 DEG C, standing for fermentation 25 days, pours expression separation in filter press into, obtains filtrate;
(4) fennel seeds, anise, dill leaf, Chinese prickly ash, cardamom, Chinese cassia tree, wild marjoram, the root of Dahurain angelica, the Radix Astragali, cultivated land, Radix Angelicae Sinensis, safflower, the banksia rose, levisticum, matrimony vine, the bulb of fritillary, pilose antler, rhizoma Gastrodiae, dried orange peel, Poria cocos, clam shell, oyster are removed impurity, clean and dry, put into baking box, dry;
(5) each raw material mixing of step (4) being dried is crushed to 120 orders, joins in the filtrate of step (3), soaks 3 months, filter packing.
A kind of pears leaf of bamboo health care cooking wine of above embodiment, in manufacturing process, add the pears leaf of bamboo, create special fragrance, allow cooking wine of the present invention flavouring more, and the various Chinese herbal medicines wherein added, more add the nutritive value of cooking wine, use in culinary art, not only can remove flavor and enhancing flavor, and there is health care such as lifting immunity, regulating qi-flowing for harmonizing stomach etc.
Claims (3)
1. a pears leaf of bamboo health care cooking wine, it is characterized in that being made up of following raw material by weight ratio: pears leaf of bamboo 350-500 part, glutinous rice 800-1200 part, milled glutinous broomcorn millet 500-800 part, lamb's-quarters wheat 120-200 part, fennel seeds 65-90 part, anistree 80-120 part, dill leaf 80-100 part, Chinese prickly ash 95-120 part, cardamom 57-80 part, Chinese cassia tree 60-90 part, wild marjoram 80-100 part, root of Dahurain angelica 30-50 part, Radix Astragali 30-50 part, cultivated land 18-30 part, Radix Angelicae Sinensis 18-30 part, safflower 15-35 part, banksia rose 10-30 part, levisticum 15-30 part, matrimony vine 35-50 part, bulb of fritillary 30-40 part, pilose antler 12-20 part, rhizoma Gastrodiae 10-14 part, dried orange peel 20-40 part, Poria cocos 30-40 part, clam shell 8-12 part, oyster 15-20 part, carbohydrase 3.6-5.8 part, distiller's yeast 8-10.5 part, active dry yeast 1.8-2.6 part.
2. a kind of pears leaf of bamboo health care cooking wine according to claim 1, it is characterized in that being made up of the raw material of following optimal proportion by weight: 480 parts, the pears leaf of bamboo, 1000 parts, glutinous rice, milled glutinous broomcorn millet 600 parts, 160 parts, lamb's-quarters wheat, fennel seeds 80 parts, anistree 100 parts, 90 parts, dill leaf, 110 parts, Chinese prickly ash, 70 parts, cardamom, Chinese cassia tree 80 parts, wild marjoram 90 parts, the root of Dahurain angelica 40 parts, the Radix Astragali 40 parts, 22 parts, cultivated land, Radix Angelicae Sinensis 22 parts, safflower 30 parts, the banksia rose 20 parts, levisticum 20 parts, matrimony vine 45 parts, the bulb of fritillary 35 parts, 15 parts, pilose antler, 12 parts, rhizoma Gastrodiae, dried orange peel 30 parts, 35 parts, Poria cocos, clam shell 10 parts, oyster 18 parts, 4.5 parts, carbohydrase, 9 parts, distiller's yeast, active dry yeast 2.2 parts.
3. the preparation method of a kind of pears leaf of bamboo health care cooking wine described in claim 1 or 2, is characterized in that comprising the following steps:
(1) by glutinous rice, milled glutinous broomcorn millet, lamb's-quarters wheat, clean, remove impurity, soak 15-20 hour, water temperature 20-25 DEG C, soak well, drain away the water, put into steamer boiling 30-40 minute, normal temperature is cooled to 50-55 DEG C, obtains mixture;
(2) mixture of step (1) is added the clean pears leaf of bamboo, add carbohydrase, mix thoroughly and be incubated 1-1.2 hour at 60-62 DEG C, be cooled to 30-35 DEG C, add distiller's yeast and active dry yeast again, mix thoroughly, put into cylinder, carry out primary fermentation, temperature remains on 25 DEG C, ferments 9 hours, within later every 8 hours, drives rake once, keep 4 days, obtain fermentate;
(3) the fermentate temperature of step (2) is remained on 15-18 DEG C, standing for fermentation 25 days, pours expression separation in filter press into, obtains filtrate;
(4) fennel seeds, anise, dill leaf, Chinese prickly ash, cardamom, Chinese cassia tree, wild marjoram, the root of Dahurain angelica, the Radix Astragali, cultivated land, Radix Angelicae Sinensis, safflower, the banksia rose, levisticum, matrimony vine, the bulb of fritillary, pilose antler, rhizoma Gastrodiae, dried orange peel, Poria cocos, clam shell, oyster are removed impurity, clean and dry, put into baking box, dry;
(5) each raw material mixing of step (4) being dried is crushed to 100-150 order, joins in the filtrate of step (3), soaks 3 months, filter packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510721486.2A CN105410850A (en) | 2015-10-30 | 2015-10-30 | Melocanna baccifera leaf health-care cooking wine and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510721486.2A CN105410850A (en) | 2015-10-30 | 2015-10-30 | Melocanna baccifera leaf health-care cooking wine and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410850A true CN105410850A (en) | 2016-03-23 |
Family
ID=55489769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510721486.2A Pending CN105410850A (en) | 2015-10-30 | 2015-10-30 | Melocanna baccifera leaf health-care cooking wine and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410850A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107868A (en) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | A kind of ginger juice health-care cooking wine and preparation method thereof |
| CN106107869A (en) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | A kind of culinary art cooking wine braised in soy sauce and preparation method thereof |
| CN106107892A (en) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | One raw meat of dispelling is steamed in clear soup cooking wine and preparation method thereof |
| CN106119043A (en) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | A kind of enriching yin and nourishing kidney cooking wine and preparation method thereof |
| CN106107893A (en) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | A kind of antihypertensive healthcare cooking wine and preparation method thereof |
| CN106381255A (en) * | 2016-11-24 | 2017-02-08 | 南京信息工程大学 | Preparation process of Tibetan medicine highland barley wine starter |
| CN106923292A (en) * | 2017-03-10 | 2017-07-07 | 安徽省禾裕黄酒有限公司 | A kind of garlic juice cooking wine |
| CN109222050A (en) * | 2018-09-26 | 2019-01-18 | 合肥工业大学 | A kind of Sang Zhu fragrance instant shrimp paste and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703205A (en) * | 2009-07-15 | 2010-05-12 | 刘名汉 | Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof |
| KR20120011140A (en) * | 2010-07-28 | 2012-02-07 | 담양군 | Manufacturing Method of Korean Wine |
| CN102586045A (en) * | 2009-05-06 | 2012-07-18 | 北京奈特通达科技发展有限责任公司 | Process for making bamboo leaf beautifying wine |
| CN103689513A (en) * | 2013-12-16 | 2014-04-02 | 吴向龙 | Health care cooking wine and preparation method thereof |
| CN104862203A (en) * | 2015-05-31 | 2015-08-26 | 张进 | Bamboo leaf liquor with efficacy of strengthening spleens, and preparation method of bamboo leaf liquor |
-
2015
- 2015-10-30 CN CN201510721486.2A patent/CN105410850A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586045A (en) * | 2009-05-06 | 2012-07-18 | 北京奈特通达科技发展有限责任公司 | Process for making bamboo leaf beautifying wine |
| CN101703205A (en) * | 2009-07-15 | 2010-05-12 | 刘名汉 | Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof |
| KR20120011140A (en) * | 2010-07-28 | 2012-02-07 | 담양군 | Manufacturing Method of Korean Wine |
| CN103689513A (en) * | 2013-12-16 | 2014-04-02 | 吴向龙 | Health care cooking wine and preparation method thereof |
| CN104862203A (en) * | 2015-05-31 | 2015-08-26 | 张进 | Bamboo leaf liquor with efficacy of strengthening spleens, and preparation method of bamboo leaf liquor |
Non-Patent Citations (2)
| Title |
|---|
| 汪建国，等: "陈府九香料酒的研发", 《江苏调味副食品》 * |
| 童江明: "关于含醇系调味料的生产开发", 《中国调味品》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107868A (en) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | A kind of ginger juice health-care cooking wine and preparation method thereof |
| CN106107869A (en) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | A kind of culinary art cooking wine braised in soy sauce and preparation method thereof |
| CN106107892A (en) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | One raw meat of dispelling is steamed in clear soup cooking wine and preparation method thereof |
| CN106119043A (en) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | A kind of enriching yin and nourishing kidney cooking wine and preparation method thereof |
| CN106107893A (en) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | A kind of antihypertensive healthcare cooking wine and preparation method thereof |
| CN106381255A (en) * | 2016-11-24 | 2017-02-08 | 南京信息工程大学 | Preparation process of Tibetan medicine highland barley wine starter |
| CN106923292A (en) * | 2017-03-10 | 2017-07-07 | 安徽省禾裕黄酒有限公司 | A kind of garlic juice cooking wine |
| CN109222050A (en) * | 2018-09-26 | 2019-01-18 | 合肥工业大学 | A kind of Sang Zhu fragrance instant shrimp paste and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105410850A (en) | Melocanna baccifera leaf health-care cooking wine and production method thereof | |
| CN104026554B (en) | Nutritional soy sauce and preparation method of nutritional soy sauce | |
| CN103232927B (en) | Sweet yellow wine and brewing process thereof | |
| CN107151610B (en) | Yellow wine brewing method | |
| CN104789409A (en) | Healthcare sealwort yellow wine and preparation method thereof | |
| CN102816670B (en) | Method for preparing Rui chang yam white wine | |
| CN103555554A (en) | Black rice vinegar and preparation method thereof | |
| CN104845861B (en) | Preparation method of gastrodia elata black rice vinegar with healthcare function | |
| CN103960641A (en) | Nut and beef paste and preparation method thereof | |
| CN106939269A (en) | A kind of local flavor wine and its brewing method | |
| CN103504272A (en) | Method for making health-care pumpkin soy sauce | |
| CN103666913A (en) | Natural health-care bamboo rice wine and preparation method thereof | |
| KR101248067B1 (en) | Grain syrup using jujube puree and manufacturing method thereof | |
| CN106579184A (en) | Preparation method of semen canavaliae/radish flavored chopped yellow peppers | |
| CN103627593A (en) | Wine yeast and method for producing rice wine by using same | |
| CN103756918B (en) | The propagation method of bacteria produced proteinase kind and improve the method for amino-acid nitrogen in vinegar | |
| CN105039132B (en) | Sea-buckthorn vinegar preparation method | |
| CN106820061A (en) | One kind culinary art cooking wine and preparation method thereof | |
| CN104450375A (en) | Tartary-buckwheat-containing white wine and preparation method thereof | |
| KR20150054519A (en) | Preparing method of hot pepper paste having yams and artemisia annua and hot pepper paste using the same | |
| CN106119069A (en) | A kind of weight-reducing Flos Chrysanthemi vinegar | |
| KR101444001B1 (en) | Manufacturing Method of Raw Rice Wine | |
| CN104804937A (en) | Liver-protecting rice wine comprising schisandra chinensis and preparation method thereof | |
| CN104479956A (en) | Preparation method of rhodomyrtus tomentosa, silky ant and glutinous rice wine | |
| KR101752571B1 (en) | Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160323 |