CN106579179A - Method using rice wine to pickle sword bean - Google Patents
Method using rice wine to pickle sword bean Download PDFInfo
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- CN106579179A CN106579179A CN201611154602.8A CN201611154602A CN106579179A CN 106579179 A CN106579179 A CN 106579179A CN 201611154602 A CN201611154602 A CN 201611154602A CN 106579179 A CN106579179 A CN 106579179A
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- semen canavaliae
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 61
- 235000021110 pickles Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000010518 Canavalia gladiata Nutrition 0.000 title abstract description 6
- 235000010520 Canavalia ensiformis Nutrition 0.000 title abstract 4
- 240000001723 Entada phaseoloides Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 238000007789 sealing Methods 0.000 claims abstract description 17
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 3
- 210000000582 semen Anatomy 0.000 claims description 54
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims description 14
- 239000012467 final product Substances 0.000 claims description 12
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims description 8
- 235000014101 wine Nutrition 0.000 claims description 8
- 241000209094 Oryza Species 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000008361 herbal raw material Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 241000220451 Canavalia Species 0.000 claims description 3
- 235000008216 herbs Nutrition 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 230000029087 digestion Effects 0.000 abstract description 7
- 230000001737 promoting effect Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000004054 inflammatory process Effects 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 244000045232 Canavalia ensiformis Species 0.000 abstract 3
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 11
- 239000003795 chemical substances by application Substances 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000002932 luster Substances 0.000 description 7
- 230000003867 tiredness Effects 0.000 description 5
- 208000016255 tiredness Diseases 0.000 description 5
- 230000036528 appetite Effects 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 231100000614 poison Toxicity 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 235000021108 sauerkraut Nutrition 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 240000003049 Canavalia gladiata Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000002079 cooperative effect Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
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- 235000001014 amino acid Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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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
Landscapes
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method using rice wine to pickle sword bean. The method includes: mixing the rice wine, salt, chopped peppers, garlic, and dried sword bean with the water content being 8-12%, and sealing and pickling. The sword bean pickled by the rice wine prepared by special distiller's yeast is crispy and tasty, good in appearance color, long in preservation time, appetizing and refreshing, rich in nutritional components such as vitamins and amino acid and high in edible value, does not need to add corrigent and preservatives and has effects such as avoiding inflammation, eliminating fatigue, promoting digestion and relieving stasis and clearing away heat and toxic materials.
Description
Technical field
The present invention relates to a kind of method that rice wine pickles Semen Canavaliae, belongs to food and pickles field.
Background technology
The cultivation subspecies of Semen Canavaliae (Canavalia gladiata Dc.) pulse family Canavalia, annual prehensile draft are planted
Thing.And the seed of leguminous plant Semen Canavaliae.Autumn, the ripe pod of winter harvesting, dry, strip seed standby；Or autumn plucks tender
Pod using fresh herb.The dry mature seed of Semen Canavaliae, calls Sword Jackbean Seed, big Semen Canavaliae.Seed of the cosmetics using its drying.
Sauerkraut product with Semen Canavaliae as raw material is a lot, but sauerkraut product is added greatly for mouthfeel and when being stored in sauerkraut mostly
Amount sedan-chair taste agent, antistaling agent and preservative, long-term consumption constitute a threat to health；And do not increase sedan-chair taste agent, antistaling agent and prevent
During rotten agent, have that mouthfeel is not good again, holding time short problem.
There is the bent rice wine brewed of substantial amounts of medicated wine in prior art, but which is usually direct diet, or as condiment product
Use, such as in meat curing process, add a small amount of wine, the mouthfeel of meat can be made more soft, while meat can be removed
The fishy smell of class, improves the delicious taste of meat, aromatic good to eat.But at present, have not yet seen using rice wine Pickle, for changing
The relevant report of the mouthfeel, color and luster and local flavor of kind Pickle.
The content of the invention
It is an object of the invention to provide a kind of crisp texture, appearance luster is good, and the holding time is long, need not add any sedan-chair
Taste agent and preservative, are of high nutritive value, whet the appetite it is tasty and refreshing, and have do not get angry, remove fatigue, promoting digestion and removing stagnation, heat-clearing toxin-expelling functions
The rice wine method of pickling Semen Canavaliae.
A kind of method that rice wine pickles Semen Canavaliae, by rice wine, Sal, chopped hot pepper, Bulbus Allii with dry to moisture content 8-12%'s
Semen Canavaliae mixes, sealed pickling；
Wherein, the mass ratio of rice wine, Sal, chopped hot pepper, Bulbus Allii and Semen Canavaliae is (10-20):(10-20):(30-40):
(0.5-2.0)：(60-70)；
Distillers yeast in the rice wine is prepared by the following method and obtains：
Will including 1.5-2.5 mass parts Herba ranunculi siebolkiis, 1.2-2.2 mass parts fevervines, 1.5-2.5 mass parts hair Radix Bupleuri,
2.2-3.2 mass parts Herba Lophatheris, 1.5-2.4 mass parts Radix Serissae, 1.3-2.7 mass parts Radix Homonoiae Ripariae are carried out in interior herbal raw material
Decocting in water, gained is to boil water to be mixed with rice flour, makes a ball, after natural fermentation, dries, obtains final product.
First passage rice wine of the present invention pickles Semen Canavaliae.
Though using cooking wine seasoning during vinegar-pepper Semen Canavaliae is prepared in prior art, which is big with the use of the present invention
It is diverse that amount rice wine pickles the scheme of Semen Canavaliae.
Present invention uses special distillers yeast.
The rice wine prepared using the distillers yeast is used to pickle Semen Canavaliae, the original taste of Semen Canavaliae will not be not only covered, is protected
Hold Semen Canavaliae sweet taste and crisp sense, moreover it is possible to lift taste and appearance luster, form unique local flavor, particularly after consumption, energy
Enough play the good result of allaying tiredness, additionally it is possible to promoting digestion and removing stagnation, contribute to alleviating dyspeptic symptom, with heat clearing away solution
Poison, the effect relieved inflammation or internal heat.
Although the part Chinese medicine ingredients in the distillers yeast used in the present invention are referred to above-mentioned effect, in view of which is in rice wine
Content it is relatively low, and after have passed through fermenting twice process, moreover it is possible to above-mentioned cooperative effect is embodied on the premise of mouthfeel is not affected,
This is that those skilled in the art are difficult to expect.
The rice wine that special distillers yeast is prepared by using more than pickles Semen Canavaliae, it is resulting pickle after Semen Canavaliae mouthfeel
Crisp, taste is tasty and refreshing, and taste is fragrant and sweet pure and sweet.Appearance luster is good, and the holding time is long.Shelf-life is 6-8 month.Mouth when 2-3 month
Sense is optimal.
Preferred scheme, the mass ratio of rice wine, Sal, chopped hot pepper, Bulbus Allii and Semen Canavaliae is (15-20):(10-15):(30-
35):(1.0-2.0)：(60-65).
By more than preferably, mouthfeel can further be improved.
Preferred scheme, described herbal raw material are made up of following content of component：
1.8～2.2 parts of Herba ranunculi siebolkii；
1.5～2.0 parts of fevervine；
2.0～2.5 parts of Radix Bupleuri of hair；
2.0～2.5 parts of Herba Lophatheri；
1.5～2.0 parts of Radix Serissae；
2.0～2.5 parts of Radix Homonoiae Ripariae.
Preferred scheme, the salting period are 5-8 days.
Preferred scheme, after the completion of pickling, with respect to 60-65 mass parts Semen Canavaliaes, adds the encapsulation of 15～20 mass parts rice wine.
Preferred scheme, in curing process, temperature is 25～35 DEG C.
Preferred scheme, pickles and completes to preserve after 5-18 DEG C.
Preferred scheme, during decocting in water, the herbal raw material is 1 with the volume ratio of water:(5～10).
Preferred scheme, the time of the decocting in water is 1～3h.
Preferred scheme, the mass ratio with rice flour to boil water is (20～35):(65～80).
Preferred scheme, the rice wine are placed in sealing container and are fermented by distillers yeast is added in Oryza glutinosa, fermented product
Material obtains final product rice wine through squeezing, filter and remove residue；
Preferred scheme, the temperature control of the fermentation is at 25～35 DEG C；
Preferred scheme, the Oryza glutinosa are 100 with the bent mass ratio of medicated wine:(0.5～1).
Preferred scheme, the alcoholic strength of the rice wine is 22～28 degree.
Semen Canavaliae used in the present invention is the block Semen Canavaliae of a width of 0.5-2.0cm.
Beneficial effects of the present invention：
Hinge structure, the Advantageous Effects that technical scheme is brought：
1) distillers yeast that rice wine of the invention is adopted during pickling Semen Canavaliae is prepared by cheap herbal raw material, raw material
Source is wide, is readily available, and the characteristics of with low cost, and preparation method is simple, mild condition, can be using traditional distillers yeast production
Technique is produced, meanwhile, the rice wine of brew is used directly for pickling Semen Canavaliae without the need for special handling, and step is simple, is conducive to
Large-scale production.
2) distillers yeast for preparing in technical scheme can brew aroma project, without becoming sour abnormal flavour, schlempe granule
Completely, without it is a large amount of broken be milky white and haze-free, the sour-sweet taste with uniqueness and delicate flavour with pasty state, wine and women-sensual pursuits, and rich in proteins,
Aminoacid, vitamin and mineral etc., nutritious rice wine.Semen Canavaliae is pickled with the rice wine, is obtained with mouthfeel is crisp and refreshing, color and luster
Good and unique flavor, whet the appetite tasty and refreshing, the fragrant and sweet pure and sweet Semen Canavaliae of taste.
3) Semen Canavaliae of the invention has allaying tiredness, does not get angry, the cooperative effect such as promoting digestion and removing stagnation, heat-clearing and toxic substances removing.
Present invention improves the mouthfeel of existing vinegar-pepper Semen Canavaliae, not only maintains its delicate flavour and sweet taste, its color is also improved
Damp degree and sharp and clear palatability, in preparation process, need not add any preservative, antistaling agent and sedan-chair taste agent.
Moreover, the present invention can also give its allaying tiredness simultaneously, not get angry, effect of promoting digestion and removing stagnation, heat-clearing and toxic substances removing,
For food service industry, it is a very big progress, with extraordinary economy and market value.
Specific embodiment
Embodiment 1
1st, Oryza glutinosa is soaked in water, soak time is 2-3 hours；
2nd, drain away the water, then rinsed well with clear water；
3rd, cook, be subsequently cooled to 30-40 DEG C；
4th, prepare distillers yeast；By 200g Herba ranunculi siebolkiis, 200g fevervines, 200g hair Radix Bupleuri, 220g Herba Lophatheris, 200g Baima
Bone, 210g are added into 8L water, first soak 30min at normal temperatures, and after being again heated to boiling, boiling with soft fire 2h is filtered and removes medical herbs
Raw material, obtains 6.5L to boil water or so, newly grinds rice flour in gained middle addition 13kg to boil water, stirs, and kneading is used into a ball, a ball
Cloth is covered, In Shade (about 30 degrees Celsius of temperature), and after natural fermentation 2 days, natural light is dried, and is obtained final product.
5th, distillers yeast is mixed with cold water；It is 0.8 according to mass ratio by distillers yeast and Oryza glutinosa：100 mixing, stir；
6th, it is middle to dig a hole, sealing, fermentation.
7th, 30 DEG C are maintained the temperature at, are fermented, by control fermentation time, make rice wine alcoholic strength control 28 degree with
Under, 25 degree or so are preferably controlled at, rice wine obtains finished rice wine through squeezing, filter and remove residue.
8th, 65kg is dried to the Semen Canavaliae and 15kg rice wine of moisture content 8-12%, 15kg Sal, and 1kg Bulbus Alliis and 35kg chop peppery
Green pepper mixes, sealing, loads in tank, sealing, and room temperature bottom fermentation adds 15kg rice wine after 7 days, in the tank, be again sealed off, put
At a temperature of 10 DEG C, preserve 5 months, obtain final product.
What is prepared pickles Semen Canavaliae appearance luster good (for golden yellow), crisp texture, whets the appetite tasty and refreshing, and has allaying tiredness,
Do not get angry, promoting digestion and removing stagnation, heat-clearing toxin-expelling functions.
Embodiment 2
1st, Oryza glutinosa is soaked in water, soak time is 2-3 hours；
2nd, drain away the water, then rinsed well with clear water；
3rd, cook, be subsequently cooled to 30-40 DEG C；
4th, prepare distillers yeast；By 180g Herba ranunculi siebolkiis, 180g fevervines, 180g hair Radix Bupleuri, 250g Herba Lophatheris, 200g Baima
Bone, 200g are added into 8L water, first soak 30min at normal temperatures, and after being again heated to boiling, boiling with soft fire 2h is filtered and removes medical herbs
Raw material, obtains 6.5L to boil water or so, newly grinds rice flour in gained middle addition 13kg to boil water, stirs, and kneading is used into a ball, a ball
Cloth is covered, In Shade (about 30 degrees Celsius of temperature), and after natural fermentation 2 days, natural light is dried, and is obtained final product.
5th, distillers yeast is mixed with cold water；It is 1 according to mass ratio by distillers yeast and Oryza glutinosa：100 mixing, stir；
6th, it is middle to dig a hole, sealing, fermentation.
7th, 30 DEG C are maintained the temperature at, are fermented, by control fermentation time, make rice wine alcoholic strength control 28 degree with
Under, 25 degree or so are preferably controlled at, rice wine obtains finished rice wine through squeezing, filter and remove residue.
8th, 65kg is dried to the Semen Canavaliae and 15kg rice wine of moisture content 8-12%, 15kg Sal, and 1kg Bulbus Alliis and 35kg chop peppery
Green pepper mixes, sealing, loads in tank, sealing, and room temperature bottom fermentation adds 15kg rice wine after 7 days, in the tank, be again sealed off, put
At a temperature of 10 DEG C, preserve 5 months, obtain final product.
What is prepared pickles Semen Canavaliae appearance luster good (for golden yellow), crisp texture, whets the appetite tasty and refreshing, and has allaying tiredness,
Do not get angry, promoting digestion and removing stagnation, heat-clearing toxin-expelling functions.
Comparative example 1
65kg is dried to the Semen Canavaliae and the commercially available cooking wine of 15kg, 15kg Sal, 1kg Bulbus Alliis and 35kg of moisture content 8-12%
Chopped hot pepper mixes, sealing, loads in tank, sealing, and room temperature bottom fermentation adds 15kg rice wine after 7 days, in the tank, close again
Envelope, is placed at a temperature of 10 DEG C, preserves 5 months, obtains final product.
Obtained Semen Canavaliae of pickling is very salty, and color is partially yellow, and without delicate flavour, mouthfeel is not good, it is difficult to entrance.And without other special work(
Effect.
Comparative example 2
65kg is dried to the Semen Canavaliae and the commercially available medicated wine of 15kg, 15kg Sal, 1kg Bulbus Alliis and 35kg of moisture content 8-12%
Chopped hot pepper mixes, sealing, loads in tank, sealing, and room temperature bottom fermentation adds 15kg rice wine after 7 days, in the tank, close again
Envelope, is placed at a temperature of 10 DEG C, preserves 5 months, obtains final product.
Obtained Semen Canavaliae color of pickling is partially yellow, and vinosity is too dense, it is difficult to entrance.
Comparative example 3
65kg is dried to the Semen Canavaliae of moisture content 8-12%, 1 methods described of embodiment the rice wine 30kg for preparing, 15kg
Sal, 1kg Bulbus Alliis and the mixing of 35kg chopped hot peppers, sealing, load in tank, sealing, and room temperature bottom fermentation is after 7 days, in the tank
15kg rice wine is added, is again sealed off, is placed at a temperature of 10 DEG C, preserved 5 months, obtain final product.
Obtained Semen Canavaliae of pickling has vinosity, and mouthfeel is deteriorated with respect to embodiment 1.
Comparative example 4
65kg is dried to the Semen Canavaliae of moisture content 8-12%, 1 methods described of embodiment the rice wine 5kg for preparing, 15kg
Sal, 1kg Bulbus Alliis and the mixing of 35kg chopped hot peppers, sealing, load in tank, sealing, and room temperature bottom fermentation is after 7 days, in the tank
15kg rice wine is added, is again sealed off, is placed at a temperature of 10 DEG C, preserved 5 months, obtain final product.
It is obtained to pickle the reduction of Semen Canavaliae delicate flavour, and have bitter taste.
Claims (10)
1. a kind of method that rice wine pickles Semen Canavaliae, it is characterised in that by rice wine, Sal, chopped hot pepper, Bulbus Allii with dry to moisture content
The Semen Canavaliae mixing of 8-12%, sealed pickling；
Wherein, the mass ratio of rice wine, Sal, chopped hot pepper, Bulbus Allii and Semen Canavaliae is (10-20):(10-20):(30-40):(0.5-
2.0)：(60-70)；
Distillers yeast in the rice wine is prepared by the following method and obtains：
Will be including 1.5-2.5 mass parts Herba ranunculi siebolkiis, 1.2-2.2 mass parts fevervines, 1.5-2.5 mass parts hair Radix Bupleuri, 2.2-
3.2 mass parts Herba Lophatheris, 1.5-2.4 mass parts Radix Serissae, 1.3-2.7 mass parts Radix Homonoiae Ripariae enter water-filling in interior herbal raw material
Boil, gained is to boil water to be mixed with rice flour, makes a ball, after natural fermentation, dries, obtains final product.
2. the method that rice wine according to claim 1 pickles Semen Canavaliae, it is characterised in that the rice wine, Sal, chopped hot pepper,
The mass ratio of Bulbus Allii and Semen Canavaliae is (15-20):(10-15):(30-35):(1.0-2.0)：(60-65).
3. the method that rice wine according to claim 1 pickles Semen Canavaliae, it is characterised in that described herbal raw material is by following matter
Amount part component composition：
1.8～2.2 parts of Herba ranunculi siebolkii；
1.5～2.0 parts of fevervine；
2.0～2.5 parts of Radix Bupleuri of hair；
2.0～2.5 parts of Herba Lophatheri；
1.5～2.0 parts of Radix Serissae；
2.0～2.5 parts of Radix Homonoiae Ripariae.
4. the method that rice wine according to claim 1 and 2 pickles Semen Canavaliae, it is characterised in that the salting period is 5-8
My god；After the completion of pickling, with respect to 60-65 mass parts Semen Canavaliaes, the encapsulation of 15～20 mass parts rice wine is added.
5. the method that rice wine according to claim 1 and 2 pickles Semen Canavaliae, it is characterised in that temperature is 25 in curing process
～35 DEG C, pickle and preserve after 5-18 DEG C.
6. the method that the rice wine according to claim 1 or 3 pickles Semen Canavaliae, it is characterised in that during decocting in water, the medical herbs
Raw material is 1 with the volume ratio of water:(5～10).
7. the method that the rice wine according to claim 1 or 3 pickles Semen Canavaliae, it is characterised in that the time of the decocting in water be 1～
3h。
8. the method that the rice wine according to claim 1 or 3 pickles Semen Canavaliae, it is characterised in that the matter with rice flour to boil water
Amount is than being (20～35):(65～80).
9. the method that the rice wine according to claim 1 or 3 pickles Semen Canavaliae, it is characterised in that the rice wine is by by distillers yeast
In adding Oryza glutinosa, it is placed in sealing container and is fermented, fermentation materials obtains final product rice wine through squeezing, filter and remove residue；
The Oryza glutinosa is 100 with the bent mass ratio of medicated wine:(0.5～1).
10. the method that rice wine according to claim 9 pickles Semen Canavaliae, it is characterised in that the alcoholic strength of the rice wine is 22
～28 degree.
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| CN103421640A (en) * | 2013-07-17 | 2013-12-04 | 李承生 | Medical distiller's yeast |
| CN104304511A (en) * | 2014-10-08 | 2015-01-28 | 赵敬哲 | Instant chopped chilli dried tofu and preparation method thereof |
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2016
- 2016-12-14 CN CN201611154602.8A patent/CN106579179A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793121A (en) * | 2012-08-29 | 2012-11-28 | 湖南农业大学 | Processing method of light-color air-dried green string bean slices and salted products thereof |
| CN103205337A (en) * | 2013-03-16 | 2013-07-17 | 陆开云 | Glutinous rice wine prepared with sunflower discs and gynostemma pentaphyllum and preparation method thereof |
| CN103421640A (en) * | 2013-07-17 | 2013-12-04 | 李承生 | Medical distiller's yeast |
| CN104304511A (en) * | 2014-10-08 | 2015-01-28 | 赵敬哲 | Instant chopped chilli dried tofu and preparation method thereof |
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