CN105567516A - Fresh ginger and mint egg liquor and household preparing method thereof - Google Patents
Fresh ginger and mint egg liquor and household preparing method thereof Download PDFInfo
- Publication number
- CN105567516A CN105567516A CN201610023089.2A CN201610023089A CN105567516A CN 105567516 A CN105567516 A CN 105567516A CN 201610023089 A CN201610023089 A CN 201610023089A CN 105567516 A CN105567516 A CN 105567516A
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- egg
- ginger
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- nog
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- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/57—Birds; Materials from birds, e.g. eggs, feathers, egg white, egg yolk or endothelium corneum gigeriae galli
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/534—Mentha (mint)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9068—Zingiber, e.g. garden ginger
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Medicinal Chemistry (AREA)
- Veterinary Medicine (AREA)
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- Animal Behavior & Ethology (AREA)
- Pharmacology & Pharmacy (AREA)
- Engineering & Computer Science (AREA)
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- Biotechnology (AREA)
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- Insects & Arthropods (AREA)
- Microbiology (AREA)
- Alternative & Traditional Medicine (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Animal Husbandry (AREA)
- Biochemistry (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses fresh ginger and mint egg liquor and a household preparing method thereof. The liquor is prepared from, by weight, 12-15 parts of mint leaves, 20-30 parts of fresh ginger, 20-30 parts of eggs, 100-150 parts of baijiu, 3-5 parts of honey and 5-10 parts of white granulated sugar. According to the fresh ginger and mint egg liquor, the fresh ginger and mint are added into egg liquor, so that original unique flavor of the egg liquor is retained; meanwhile, the egg liquor has fresh taste of the mint and natural pungent taste of the fresh ginger, the taste is fresh and unique, nutrition is rich, and the egg liquor has the effects of improving the digestive system, beautifying and protecting skin, expelling toxin, preserving health, relieving exterior syndromes, warming innards, stopping vomiting, warming lungs and relieving a cough. The invention further discloses the household preparing method thereof. The steps are simple, and the method is environmentally friendly, practical, suitable for common families and worthy of application and popularization.
Description
Technical field
The present invention relates to a kind of egg nog and preparation method thereof, in particular a kind of ginger peppermint egg nog and family expenses preparation method thereof.
Background technology
Along with the raising of people's material life, the requirement of people to various food is also more and more higher.Egg nog is as a kind of beverage enjoyed great popularity, and its taste is too single, is also not enough to meet the growing dietary requirements of people.
Therefore, prior art has yet to be improved and developed.
Summary of the invention
The object of the present invention is to provide a kind of ginger peppermint egg nog and family expenses preparation method thereof, aim to provide a kind of pure and fresh with peppermint, ginger is pungent and be rich in amino acid whose egg nog.
Technical scheme of the present invention is as follows: a kind of ginger peppermint egg nog, and wherein, its component comprises according to listed as parts by weight: mentha leave 12-15 part, ginger 20-30 part, egg 20-30 part, white wine 100-150 part, honey 3-5 part, white sugar 5-10 part.。
The family expenses preparation method of described ginger peppermint egg nog, wherein, comprises the following steps:
A. ginger is cleaned peeling, stripping and slicing, adds honey, white sugar, and sealing is soaked, for subsequent use;
B. mentha leave is cleaned, chopping, for subsequent use;
C. the mixture of ginger, honey and white sugar and mentha leave are put into white wine, after being heated to boiling, cool, filter, for subsequent use, obtain the white wine handled well;
D. pour in the middle of the white wine handled well after egg being stirred into Flower of Mexican Frangipani, after being heated to boiling, cooling, obtain work in-process egg nog;
E. the work in-process egg nog after cooling is poured in the container of sealing, after sealed storage 30-40 day, obtain finished product.
The family expenses preparation method of described ginger peppermint egg nog, wherein, in described steps A, needs to soak 8-10 hour.
The family expenses preparation method of described ginger peppermint egg nog, wherein, the white wine ethanol concn in step C is 40%-50%.
The family expenses preparation method of described ginger peppermint egg nog, wherein, in described step C, needs standing 7-10 days to refilter.
Beneficial effect of the present invention: the invention discloses a kind of ginger peppermint egg nog, in egg nog, add ginger and peppermint, retain the local flavor of the original uniqueness of egg nog, there is the fresh taste of peppermint and the natural pungent taste of ginger simultaneously, the not only pure and fresh uniqueness of taste, simultaneously nutritious, have and improve Digestive tract, beauty and skin care, detoxifying health-care, induce sweat loose cold, warming middle-JIAO to arrest vomiting, effect of warm lung cough-relieving.The invention also discloses the family expenses preparation method of this ginger peppermint egg nog, step is simple, and environmental protection is practical, is highly suitable for general family, is worthy of popularization.
Embodiment
For making object of the present invention, technical scheme and advantage clearly, clearly, the present invention is described in more detail below to enumerate embodiment.
Embodiment 1
The invention discloses a kind of ginger peppermint egg nog, its component comprises according to listed as parts by weight: mentha leave 12 parts, 20 parts, ginger, 20 parts, egg, white wine 130 parts, honey 3 parts, white sugar 5 parts.
Ginger property and flavor of peppery and warm, has loose cold sweating, preventing phlegm from forming and stopping coughing and the multiple efficacies such as stomach, preventing or arresting vomiting.The present invention is in conjunction with honey, ginger, and egg, with soaking in Chinese liquor, not only have loose cold effect of inducing sweat, have more beauty and skin care effect of honey and egg, applicable men and women, old and young drink simultaneously.In addition, the present invention adds mentha leave, and make drinking utensils have the fresh taste of peppermint on the one hand, its special mouthfeel, taste is pure and fresh, also has simultaneously and invigorates blood circulation, anti-inflammatory, effect of relieve sore throat.
The invention also discloses the family expenses preparation method of ginger peppermint egg nog, wherein, comprise the following steps:
A. ginger is cleaned peeling, stripping and slicing, adds honey, white sugar, and sealing is soaked, for subsequent use.
B. mentha leave is cleaned, chopping, for subsequent use.
C. the mixture of ginger, honey and white sugar and mentha leave are put into white wine, after being heated to boiling, cool, filter, for subsequent use, obtain the white wine handled well; The mode of heated and boiled can make the mixture of ginger, honey and white sugar dissolve completely to be combined with wine liquid, improve the mouthfeel of egg nog finished product on the one hand, main is the character changing wine liquid, make its with egg in conjunction with time can not break up taste and the mouthfeel of (or destruction) Flower of Mexican Frangipani, make egg nog perform the egg local flavor of dense cunning.
D. pour in the middle of the white wine handled well after egg being stirred into Flower of Mexican Frangipani, after being heated to boiling, cooling, obtain work in-process egg nog.Egg being stirred into Flower of Mexican Frangipani is that main is brewage rear showed stability to improve egg nog in order to make egg and the perfection of wine liquid merge; And the ingenious part of technique of second-heating boiling is, the wine liquid of boiling can not destroy taste and the mouthfeel of Flower of Mexican Frangipani, only can further the taste of egg and dense sliding mouthfeel be ejected further, and by Flower of Mexican Frangipani itself with light fishy smell thoroughly remove, the mouthfeel of formation egg nog uniqueness.
E. the work in-process egg nog after cooling is poured in the container of sealing, after sealed storage 30-40 day, obtain finished product; Last sealed storage is that the taste and mouthfeel in order to make egg nog uniqueness settles out thoroughly, this is because the finished product taste that obtains of step D and mouthfeel extremely unstable (because twice ebuillition of heated causes, wine liquid and material to be wherein heated etc. uneven).
Wherein, in steps A, need to soak 8-10 hour.First utilizing honey, white sugar to soak ginger, its objective is to make ginger and honey, white sugar better merge, improve ginger nutrition, when later use soaking in Chinese liquor, the nutrition of ginger inside is overflowed more fully good, and effect of egg nog is stronger.This way also can improve the mouthfeel of egg nog simultaneously.
Wherein, the white wine ethanol concn in step C is 40%-50%.Its objective is in order to ginger, honey, white sugar can be followed better, the taste of peppermint and egg merges, improve the nutritive value of egg nog.
Wherein, in described step C, refilter after needing standing 7-10 days.Refilter after static 7-10 days is to make ginger, honey, the nutrition of white sugar and peppermint and taste better be dissolved in the middle of white wine.This way also can improve the clarity of egg nog simultaneously.
Ginger peppermint egg nog disclosed in the present embodiment, in egg nog, add ginger and peppermint, retain the local flavor of the original uniqueness of egg nog, there is the fresh taste of peppermint and the natural pungent taste of ginger simultaneously, the not only pure and fresh uniqueness of taste, simultaneously nutritious, have and improve Digestive tract, beauty and skin care, detoxifying health-care, induce sweat loose cold, warming middle-JIAO to arrest vomiting, effect of warm lung cough-relieving.The invention also discloses the family expenses preparation method of this ginger peppermint egg nog, step is simple, and environmental protection is practical, is highly suitable for general family, is worthy of popularization.
It should be noted that this ginger peppermint egg nog that the present embodiment provides should not often be drunk, within general two days, drink once, once drink a small amount of.
Embodiment 2
The present embodiment is basic identical with embodiment 1, unlike, the component of the present embodiment comprises according to listed as parts by weight: mentha leave 15 parts, 30 parts, ginger, 30 parts, egg, white wine 150 parts, honey 5 parts, white sugar 8 parts.
Ginger peppermint egg nog effect in the present embodiment is in the same manner as in Example 1.
Should be understood that, application of the present invention is not limited to above-mentioned citing, for those of ordinary skills, can be improved according to the above description or convert, and all these improve and convert the protection domain that all should belong to claims of the present invention.
Claims (5)
1. a ginger peppermint egg nog, is characterized in that, its component comprises according to listed as parts by weight: mentha leave 12-15 part, ginger 20-30 part, egg 20-30 part, white wine 100-150 part, honey 3-5 part, white sugar 5-10 part.
2. a family expenses preparation method for ginger peppermint egg nog as claimed in claim 1, is characterized in that, comprise the following steps:
A. ginger is cleaned peeling, stripping and slicing, adds honey, white sugar, and sealing is soaked, for subsequent use;
B. mentha leave is cleaned, chopping, for subsequent use;
C. the mixture of ginger, honey and white sugar and mentha leave are put into white wine, after being heated to boiling, cool, filter, for subsequent use, obtain the white wine handled well;
D. pour in the middle of the white wine handled well after egg being stirred into Flower of Mexican Frangipani, after being heated to boiling, cooling, obtain work in-process egg nog;
E. the work in-process egg nog after cooling is poured in the container of sealing, after sealed storage 30-40 day, obtain finished product.
3. the family expenses preparation method of ginger peppermint egg nog according to claim 2, is characterized in that, in described steps A, needs to soak 8-10 hour.
4. the family expenses preparation method of ginger peppermint egg nog according to claim 2, is characterized in that, the white wine ethanol concn in described step C is 40%-50%.
5. the family expenses preparation method of ginger peppermint egg nog according to claim 2, is characterized in that, in described step C, refilters after needing standing 7-10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610023089.2A CN105567516A (en) | 2016-01-14 | 2016-01-14 | Fresh ginger and mint egg liquor and household preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610023089.2A CN105567516A (en) | 2016-01-14 | 2016-01-14 | Fresh ginger and mint egg liquor and household preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105567516A true CN105567516A (en) | 2016-05-11 |
Family
ID=55878152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610023089.2A Pending CN105567516A (en) | 2016-01-14 | 2016-01-14 | Fresh ginger and mint egg liquor and household preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105567516A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08173134A (en) * | 1994-12-22 | 1996-07-09 | Asahi Chem Ind Co Ltd | Egg alcoholic drink containing dha |
| CN103396927A (en) * | 2013-08-09 | 2013-11-20 | 湖北神丹健康食品有限公司 | Egg and rice wine contained beverage and production method thereof |
-
2016
- 2016-01-14 CN CN201610023089.2A patent/CN105567516A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08173134A (en) * | 1994-12-22 | 1996-07-09 | Asahi Chem Ind Co Ltd | Egg alcoholic drink containing dha |
| CN103396927A (en) * | 2013-08-09 | 2013-11-20 | 湖北神丹健康食品有限公司 | Egg and rice wine contained beverage and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 常学辉: "《快乐生活一点通 生活中来的10000个窍门》", 31 January 2014, 天津科学技术出版社 * |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
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Application publication date: 20160511 |