CN106554888A - A kind of brewing technique of small-scale red hayberry wine - Google Patents
A kind of brewing technique of small-scale red hayberry wine Download PDFInfo
- Publication number
- CN106554888A CN106554888A CN201510613315.8A CN201510613315A CN106554888A CN 106554888 A CN106554888 A CN 106554888A CN 201510613315 A CN201510613315 A CN 201510613315A CN 106554888 A CN106554888 A CN 106554888A
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- China
- Prior art keywords
- myricae rubrae
- fructus myricae
- chinese liquor
- crystal sugar
- brewing
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- 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.)
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- Medicines Containing Plant Substances (AREA)
Abstract
A kind of brewing technique present invention of small-scale red hayberry wine be a kind of be not easy to place Fructus Myricae rubrae be processed into body is helped digestion, is dehumidified, expelling summer-heat, the process technology of the red hayberry wine of cough-relieving of promoting the production of body fluid.By Fructus Myricae rubrae with saline soak 15 minutes after, cleaned with clear water, and it is standby to get crystal sugar ready.From the Chinese liquor of 45 ° or so of delicate fragrance type pure grain brewing.Then washed Fructus Myricae rubrae is placed on clothes hanger and is dried naturally.Washed Fructus Myricae rubrae is placed on clothes hanger and is dried naturally.The Fructus Myricae rubrae dried is put down gently into glass container successively, is piled up by the order of one layer of Fructus Myricae rubrae, one layer of crystal sugar.Pour Chinese liquor in the glass container of Fructus Myricae rubrae and crystal sugar has been piled up into, Chinese liquor will not have Fructus Myricae rubrae 1-2 centimetres.Bottle can be rocked every three days, can just be drunk when brewing 15-25 days.
Description
Technical field
The present invention relates to deep processing of red bayberry, specifically a kind of Fructus Myricae rubrae for being not easy to place be processed into body is helped digestion, is dehumidified, expelling summer-heat, the process technology of the red hayberry wine of cough-relieving of promoting the production of body fluid.
Background technology
The Radix Ipomoeae Fructus Myricae rubrae of some peasant plantings of past is short due to standing time, perishable, usually places and begins to rot less than very short time half a year, greatly reduces the quantity of edible Fructus Myricae rubrae.To reduce unnecessary waste, the work hard Fructus Myricae rubrae of plantation of peasant is made rationally to utilize, a kind of home-use small-scale red hayberry wine brewing technique of special invention.
The content of the invention
Red hayberry wine optimum started to brewage in or so lunar calendar April, and ferment wine.
First, wash Fructus Myricae rubrae：By Fructus Myricae rubrae with saline soak 15 minutes after, cleaned with clear water, and it is standby to get crystal sugar ready.
2nd, from the Chinese liquor of 45 ° or so of delicate fragrance type pure grain brewing.
3rd, washed Fructus Myricae rubrae is placed on clothes hanger and is dried naturally.
4th, washed Fructus Myricae rubrae is placed on clothes hanger and is dried naturally.
5th, the Fructus Myricae rubrae dried is put down gently into glass container successively.
6th, pile up by the order of one layer of Fructus Myricae rubrae, one layer of crystal sugar.
7th, pour Chinese liquor in the glass container of Fructus Myricae rubrae and crystal sugar has been piled up into, Chinese liquor will not have Fructus Myricae rubrae 1-2 centimetres.
8th, bottle can be rocked every three days, can be just drunk when brewing 15-25 days.
The solution have the advantages that, using above-mentioned technical proposal, it is possible to achieve Fructus Myricae rubrae rationally utilizes, red hayberry wine long-term drink can be balanced nutritious, building body, life lengthening.Men and women, old and young are suitable for four seasons, actually green, health, the good merchantable brand of fashion.The cancer-resisting substances such as cyanogen glycoside that Fructus Myricae rubrae is cried out in containing abundant vitamin C and Vitamin B12 and kernel, fatty oil.
Specific embodiment
First, wash Fructus Myricae rubrae：By Fructus Myricae rubrae with saline soak 15 minutes after, cleaned with clear water, and it is standby to get crystal sugar ready.
2nd, from the Chinese liquor of 45 ° or so of delicate fragrance type pure grain brewing.
3rd, washed Fructus Myricae rubrae is placed on clothes hanger and is dried naturally.
4th, washed Fructus Myricae rubrae is placed on clothes hanger and is dried naturally.
5th, the Fructus Myricae rubrae dried is put down gently into glass container successively.
6th, pile up by the order of one layer of Fructus Myricae rubrae, one layer of crystal sugar.
7th, pour Chinese liquor in the glass container of Fructus Myricae rubrae and crystal sugar has been piled up into, Chinese liquor will not have Fructus Myricae rubrae 1-2 centimetres.
8th, bottle can be rocked every three days, can be just drunk when brewing 15-25 days.
Claims (1)
1. the present invention relates to deep processing of red bayberry, specifically a kind of Fructus Myricae rubrae for being not easy to place be processed into body is helped digestion, is dehumidified, expelling summer-heat, the process technology of the red hayberry wine of cough-relieving of promoting the production of body fluid；By Fructus Myricae rubrae with saline soak 15 minutes after, cleaned with clear water, and it is standby to get crystal sugar ready；From the Chinese liquor of 45 ° or so of delicate fragrance type pure grain brewing；Then washed Fructus Myricae rubrae is placed on clothes hanger and is dried naturally；Washed Fructus Myricae rubrae is placed on clothes hanger and is dried naturally；The Fructus Myricae rubrae dried is put down gently into glass container successively；Pile up by the order of one layer of Fructus Myricae rubrae, one layer of crystal sugar；Pour Chinese liquor in the glass container of Fructus Myricae rubrae and crystal sugar has been piled up into, Chinese liquor will not have Fructus Myricae rubrae 1-2 centimetres；Bottle can be rocked every three days, can just be drunk when brewing 15-25 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510613315.8A CN106554888A (en) | 2015-09-24 | 2015-09-24 | A kind of brewing technique of small-scale red hayberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510613315.8A CN106554888A (en) | 2015-09-24 | 2015-09-24 | A kind of brewing technique of small-scale red hayberry wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106554888A true CN106554888A (en) | 2017-04-05 |
Family
ID=58413520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510613315.8A Pending CN106554888A (en) | 2015-09-24 | 2015-09-24 | A kind of brewing technique of small-scale red hayberry wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106554888A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754110A (en) * | 2015-11-24 | 2017-05-31 | 黄冰 | A kind of formula of waxberry health-care wine and preparation method thereof |
| CN107619755A (en) * | 2017-11-07 | 2018-01-23 | 宁波南池环保科技有限公司 | A kind of red bayberry liquor manufacture craft |
-
2015
- 2015-09-24 CN CN201510613315.8A patent/CN106554888A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106754110A (en) * | 2015-11-24 | 2017-05-31 | 黄冰 | A kind of formula of waxberry health-care wine and preparation method thereof |
| CN107619755A (en) * | 2017-11-07 | 2018-01-23 | 宁波南池环保科技有限公司 | A kind of red bayberry liquor manufacture craft |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170405 |