CN110499225A - One kind sipping wine and preparation method thereof - Google Patents
One kind sipping wine and preparation method thereof Download PDFInfo
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- CN110499225A CN110499225A CN201910902685.1A CN201910902685A CN110499225A CN 110499225 A CN110499225 A CN 110499225A CN 201910902685 A CN201910902685 A CN 201910902685A CN 110499225 A CN110499225 A CN 110499225A
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- wine
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- meal
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
-
- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
Abstract
The invention discloses a kind of preparation methods for sipping wine, it is crushed specifically includes the following steps: corn is put into pulverizer, staying diameter is 2-4 millimeters of corn particles, take 85-95 parts of smashed grain of rice corn, 5-10 parts of wheat wheat, 3-5 parts of buckwheat are put into material frying machine and stir-fry, the material fried discharges water cleaning, material after cleaning, which is put into cylinder, to be soaked in water, soaked material, which is put into meal braizing machine, to be cooked, steamed meal, which is placed in container, to be spread out, yeast for brewing rice wine fermentation is added in cool good meal by 0.4-0.6 parts, wine in jar fermenter is retracted in wine jar, it places 60-65 days, filtered water 120-150g is added to after being impregnated in the cylinder for put wine and is extracted out, the raw wine of qualification of different quality grade is blent into out the alcoholic strength needed, white sugar 2-4 parts of increase mouthfeel is added, raw wine is heated to 90- It 95 degree, is kept for 5-10 minute, sips wine by good after sterilization to transport bottling department progress filling.It is of the invention to sip that wine wine and women-sensual pursuits is good, and thick flavor is in good taste.
Description
Technical field
The present invention relates to food processing fields, relate in particular to one kind and sip wine, also relate to the preparation side for sipping wine
Method.
Background technique
A kind of drink specific to Za Jiushi Southwestern China ethnic group.The brewing that tradition sips wine is cooked with whole grain highland barley
Altar solid state fermentation a couple of days or longer time are directly filled after mixed song, are inserted into hollow bamboo trunk collective in altar after brew is mature and are sipped drink, together
When be added warm water gradually, suck until lightly seasoned.It is solid state fermentation that tradition, which sips wine technique, and Koji used is common Chinese yeast, former
Material is whole grain, causes to ferment insufficient, raw material availability is not high, and distillation yield is low.Semi-solid Process is soaked after first crushing highland barley
Bubble → boiling → cooling → plus bent plus water by fermentation.But its raw material impregnates after crushing directly causes wine and women-sensual pursuits poor, in Semi-solid Process
Amount of water is too big (5 times of raw materials), necessarily makes that Koji dilutes and fermenting power is poor, and gained sips that wine flavour is thin, and mouthfeel is bad.
Summary of the invention
It is an object of the invention to a kind of wine and women-sensual pursuits for overcoming disadvantages mentioned above and providing is good, thick flavor, in good taste to sip wine raw
Production method.
It the object of the invention and solves its technical problem underlying and adopts the following technical solutions to realize:
One kind of the invention sips wine, is made by following weight parts raw material: 85-95 parts of corn, 2-4 parts of white sugar, and 5-10 parts of wheat, buckwheat
3-5 parts of wheat.
A kind of preparation method for sipping wine of the invention, specifically includes the following steps:
(1) particle: being put into pulverizer for corn and crush, and that crosses 2-4 mm dia weeds out out fine flour, and staying diameter is 2-4 millimeters beautiful
Rice grain takes 85-95 parts of corn；
(2) it cooks: 85-95 parts of smashed grain of rice corn, 5-10 parts of wheat wheat, 3-5 parts of buckwheat being put into material frying machine and are turned over
It fries, fries to puffed rice taste giving off a strong fragrance is issued, the corn grain of rice, wheat, buckwheat are at coke yellow；
(3) it cleans: the material fried is discharged water cleaning, dirt caused by cooking of going out is washed until seeing clear water；
(4) leaching material；Material after cleaning is put into cylinder and is soaked in water, soaking time is 12- 16 hours；
(5) steamed rice；Soaked material is put into meal braizing machine and is cooked；
(6) spreading for cooling；Steamed meal is placed in container and is spread out, temperature is fallen, and it is primary every stirring in 8-12 minutes when cool meal, it make
Bulk temperature drop to 22-26 degree；
(7) diastatic fermentation:
Yeast for brewing rice wine is added in cool good meal by 0.4-0.6 parts, is put into jar fermenter after mixing evenly and covers compacting heat preservation with cotton-wadded quilt,
In 28-35 degree, the diastatic fermentation time is 4-6 days for fermentation temperature control；
(8) wine is put；Wine in jar fermenter is retracted in wine jar, is placed 60-65 days,
(9) wine is taken out；Filtered water 120-150g is added in the cylinder for putting wine, is impregnated 4-6 hours, after wine liquid and water-soluble conjunction
Extraction, is extracted out, make a living wine；
(10) wine is converted；The raw wine of qualification of different quality grade is blent into out the alcoholic strength needed, white sugar 2-4 parts of increase mouth is added
Sense.
(11) wine is decocted；That is raw wine is heated to 90-95 degree, keeps 5-10 minutes, make in raw wine by high temperature sterilization
Harmful bacteria, easily raw bacterium are all killed, and leave beneficial bacterium resistant to high temperature, while wine can be made to become old, liquor quality stability.
(12) it packs；By after sterilization it is good sip wine transport bottling department carry out it is filling.
Compared with prior art, the present invention having apparent beneficial effect, as can be known from the above technical solutions: the present invention is main
Raw material is that corn is put into pulverizer crushing, and that crosses 2-4 mm dia weeds out out fine flour, and staying diameter is 2-4 millimeters of corn particles,
It is put into material frying machine and stir-fries by the smashed corn grain of rice, wheat, buckwheat, fry and arrive sending puffed rice taste giving off a strong fragrance, the corn grain of rice,
Wheat, buckwheat discharge water the material fried cleaning at coke yellow, and dirt caused by cooking of going out is washed until seeing clear water, after fermentation
The wine and women-sensual pursuits made be burnt sugar coloring, the taste with coffee, wherein；The raw wine of qualification of different quality grade is blent into out the wine needed
Precision is added white sugar and increases mouthfeel.Just like the taste of honey, in a word；Wine and women-sensual pursuits of the present invention is good, thick flavor, and mouthfeel is bad.
Specific embodiment
Embodiment 1:
A kind of preparation method for sipping wine, specifically includes the following steps:
(1) particle: being put into pulverizer for corn and crush, and that crosses 2 mm dias weeds out out fine flour, and staying diameter is 2 millimeters of corns
Grain, takes corn 85g；
(2) it cooks: smashed grain of rice corn 85g, 5 g of wheat, 3 g of buckwheat is put into material frying machine and is stir-fried, fry quick-fried to issuing
Popped rice taste giving off a strong fragrance, the corn grain of rice, wheat, buckwheat are at coke yellow；
(3) it cleans: the material fried is discharged water cleaning, dirt caused by cooking of going out is washed until seeing clear water；
(4) leaching material；Material after cleaning is put into cylinder and is soaked in water, soaking time is 12 hours；
(5) steamed rice；Soaked material is put into meal braizing machine and is cooked；
(6) spreading for cooling；Steamed meal is placed in container and is spread out, temperature is fallen, and it is primary every stirring in 8 minutes when cool meal, it be allowed to
Bulk temperature drops to 22 degree；
(7) diastatic fermentation:
Yeast for brewing rice wine is added in cool good meal by 0.4 g, is put into jar fermenter after mixing evenly and covers compacting heat preservation, fermentation with cotton-wadded quilt
At 28 degree, the diastatic fermentation time is 4 days for temperature control；
(8) wine is put；Wine in jar fermenter is retracted in wine jar, is placed 60 days,
(9) wine is taken out；Filtered water 120g is added in the cylinder for putting wine, impregnates 4 hours, is extracted out after wine liquid and water-soluble conjunction,
Extraction, make a living wine；
(10) wine is converted；The raw wine of qualification of different quality grade is blent into out the alcoholic strength needed, 2 parts of increase mouthfeels of white sugar are added.
(11) wine is decocted；That is raw wine is heated to 90 degree, keeps 5 minutes by high temperature sterilization, make harmful bacteria in raw wine,
Easily raw bacterium is all killed, and beneficial bacterium resistant to high temperature is left, while wine can be made to become old, liquor quality stability.
(12) it packs；By after sterilization it is good sip wine transport bottling department carry out it is filling.
Embodiment 2:
A kind of preparation method for sipping wine, specifically includes the following steps:
(1) particle: being put into pulverizer for corn and crush, and that crosses 3 mm dias weeds out out fine flour, and staying diameter is 3 millimeters of corns
Grain, takes corn 85g；
(2) it cooks: smashed grain of rice corn 90g, 8 g of wheat, 4 g of buckwheat is put into material frying machine and is stir-fried, fry quick-fried to issuing
Popped rice taste giving off a strong fragrance, the corn grain of rice, wheat, buckwheat are at coke yellow；
(3) it cleans: the material fried is discharged water cleaning, dirt caused by cooking of going out is washed until seeing clear water；
(4) leaching material；Material after cleaning is put into cylinder and is soaked in water, soaking time is 14 hours；
(5) steamed rice；Soaked material is put into meal braizing machine and is cooked；
(6) spreading for cooling；Steamed meal is placed in container and is spread out, temperature is fallen, and it is primary every stirring in 10 minutes when cool meal, it be allowed to
Bulk temperature drops to 24 degree；
(7) diastatic fermentation:
Yeast for brewing rice wine is added in cool good meal by 0.5 g, is put into jar fermenter after mixing evenly and covers compacting heat preservation, fermentation with cotton-wadded quilt
At 30 degree, the diastatic fermentation time is 5 days for temperature control；
(8) wine is put；Wine in jar fermenter is retracted in wine jar, is placed 62 days,
(9) wine is taken out；Filtered water 130g is added in the cylinder for putting wine, impregnates 5 hours, is extracted out after wine liquid and water-soluble conjunction,
Extraction, make a living wine；
(10) wine is converted；The raw wine of qualification of different quality grade is blent into out the alcoholic strength needed, 3 parts of increase mouthfeels of white sugar are added.
(11) wine is decocted；That is raw wine is heated to 92 degree, keeps 7 minutes by high temperature sterilization, make harmful bacteria in raw wine,
Easily raw bacterium is all killed, and beneficial bacterium resistant to high temperature is left, while wine can be made to become old, liquor quality stability.
(12) it packs；By after sterilization it is good sip wine transport bottling department carry out it is filling.
Embodiment 3:
A kind of preparation method for sipping wine, specifically includes the following steps:
(1) particle: being put into pulverizer for corn and crush, and that crosses 4 mm dias weeds out out fine flour, and staying diameter is 4 millimeters of corns
Grain, takes corn 95g；
(2) it cooks: smashed grain of rice corn 95g, 10 g of wheat, 5 g of buckwheat is put into material frying machine and is stir-fried, fry quick-fried to issuing
Popped rice taste giving off a strong fragrance, the corn grain of rice, wheat, buckwheat are at coke yellow；
(3) it cleans: the material fried is discharged water cleaning, dirt caused by cooking of going out is washed until seeing clear water；
(4) leaching material；Material after cleaning is put into cylinder and is soaked in water, soaking time is 16 hours；
(5) steamed rice；Soaked material is put into meal braizing machine and is cooked；
(6) spreading for cooling；Steamed meal is placed in container and is spread out, temperature is fallen, and it is primary every stirring in 12 minutes when cool meal, it be allowed to
Bulk temperature drops to 26 degree；
(7) diastatic fermentation:
Yeast for brewing rice wine is added in cool good meal by 0.6 g, is put into jar fermenter after mixing evenly and covers compacting heat preservation, fermentation with cotton-wadded quilt
At 35 degree, the diastatic fermentation time is 6 days for temperature control；
(8) wine is put；Wine in jar fermenter is retracted in wine jar, is placed 65 days,
(9) wine is taken out；Filtered water 150g is added in the cylinder for putting wine, impregnates 6 hours, is extracted out after wine liquid and water-soluble conjunction,
Extraction, make a living wine；
(10) wine is converted；The raw wine of qualification of different quality grade is blent into out the alcoholic strength needed, 4 parts of increase mouthfeels of white sugar are added.
(11) wine is decocted；That is raw wine is heated to 95 degree, keeps 10 minutes, make the nocuousness in raw wine by high temperature sterilization
Bacterium, easily raw bacterium are all killed, and leave beneficial bacterium resistant to high temperature, while wine can be made to become old, liquor quality stability.
(12) it packs；By after sterilization it is good sip wine transport bottling department carry out it is filling.
Embodiment 4:
A kind of preparation method for sipping wine, specifically includes the following steps:
(1) particle: being put into pulverizer for corn and crush, and that crosses 2 mm dias weeds out out fine flour, and staying diameter is 2 millimeters of corns
Grain, takes corn 85g；
(2) it cooks: smashed grain of rice corn 85g being put into material frying machine and is stir-fried, fry to sending puffed rice taste giving off a strong fragrance, corn rice
Grain is at coke yellow；
(3) it cleans: the material fried is discharged water cleaning, dirt caused by cooking of going out is washed until seeing clear water；
(4) leaching material；Material after cleaning is put into cylinder and is soaked in water, soaking time is 12 hours；
(5) steamed rice；Soaked material is put into meal braizing machine and is cooked；
(6) spreading for cooling；Steamed meal is placed in container and is spread out, temperature is fallen, and it is primary every stirring in 8 minutes when cool meal, it be allowed to
Bulk temperature drops to 22 degree；
(7) diastatic fermentation:
Yeast for brewing rice wine is added in cool good meal by 0.4 g, is put into jar fermenter after mixing evenly and covers compacting heat preservation, fermentation with cotton-wadded quilt
At 28 degree, the diastatic fermentation time is 4 days for temperature control；
(8) wine is put；Wine in jar fermenter is retracted in wine jar, is placed 60 days,
(9) wine is taken out；Filtered water 120g is added in the cylinder for putting wine, impregnates 4 hours, is extracted out after wine liquid and water-soluble conjunction,
Extraction, make a living wine；
(10) wine is converted；The raw wine of qualification of different quality grade is blent into out the alcoholic strength needed, 2 parts of increase mouthfeels of white sugar are added.
(11) wine is decocted；That is raw wine is heated to 90 degree, keeps 5 minutes by high temperature sterilization, make harmful bacteria in raw wine,
Easily raw bacterium is all killed, and beneficial bacterium resistant to high temperature is left, while wine can be made to become old, liquor quality stability.
(12) it packs；By after sterilization it is good sip wine transport bottling department carry out it is filling.
Embodiment 5:
A kind of preparation method for sipping wine, specifically includes the following steps:
(1) particle: being put into pulverizer for corn and crush, and that crosses 3 mm dias weeds out out fine flour, and staying diameter is 3 millimeters of corns
Grain, takes corn 85g；
(2) it cooks: smashed grain of rice corn 90g being put into material frying machine and is stir-fried, fry to sending puffed rice taste giving off a strong fragrance, corn rice
Grain is at coke yellow；
(3) it cleans: the material fried is discharged water cleaning, dirt caused by cooking of going out is washed until seeing clear water；
(4) leaching material；Material after cleaning is put into cylinder and is soaked in water, soaking time is 14 hours；
(5) steamed rice；Soaked material is put into meal braizing machine and is cooked；
(6) spreading for cooling；Steamed meal is placed in container and is spread out, temperature is fallen, and it is primary every stirring in 10 minutes when cool meal, it be allowed to
Bulk temperature drops to 24 degree；
(7) diastatic fermentation:
Yeast for brewing rice wine is added in cool good meal by 0.5 g, is put into jar fermenter after mixing evenly and covers compacting heat preservation, fermentation with cotton-wadded quilt
At 30 degree, the diastatic fermentation time is 5 days for temperature control；
(8) wine is put；Wine in jar fermenter is retracted in wine jar, is placed 62 days,
(9) wine is taken out；Filtered water 130g is added in the cylinder for putting wine, impregnates 5 hours, is extracted out after wine liquid and water-soluble conjunction,
Extraction, make a living wine；
(10) wine is converted；The raw wine of qualification of different quality grade is blent into out the alcoholic strength needed, 3 parts of increase mouthfeels of white sugar are added.
(11) wine is decocted；That is raw wine is heated to 92 degree, keeps 7 minutes by high temperature sterilization, make harmful bacteria in raw wine,
Easily raw bacterium is all killed, and beneficial bacterium resistant to high temperature is left, while wine can be made to become old, liquor quality stability.
(12) it packs；By after sterilization it is good sip wine transport bottling department carry out it is filling.
Embodiment 6:
A kind of preparation method for sipping wine, specifically includes the following steps:
(1) particle: being put into pulverizer for corn and crush, and that crosses 4 mm dias weeds out out fine flour, and staying diameter is 4 millimeters of corns
Grain, takes corn 95g；
(2) it cooks: smashed grain of rice corn 95g being put into material frying machine and is stir-fried, fry to sending puffed rice taste giving off a strong fragrance, corn rice
Grain is at coke yellow；
(3) it cleans: the material fried is discharged water cleaning, dirt caused by cooking of going out is washed until seeing clear water；
(4) leaching material；Material after cleaning is put into cylinder and is soaked in water, soaking time is 16 hours；
(5) steamed rice；Soaked material is put into meal braizing machine and is cooked；
(6) spreading for cooling；Steamed meal is placed in container and is spread out, temperature is fallen, and it is primary every stirring in 12 minutes when cool meal, it be allowed to
Bulk temperature drops to 26 degree；
(7) diastatic fermentation:
Yeast for brewing rice wine is added in cool good meal by 0.6 g, is put into jar fermenter after mixing evenly and covers compacting heat preservation, fermentation with cotton-wadded quilt
At 35 degree, the diastatic fermentation time is 6 days for temperature control；
(8) wine is put；Wine in jar fermenter is retracted in wine jar, is placed 65 days,
(9) wine is taken out；Filtered water 150g is added in the cylinder for putting wine, impregnates 6 hours, is extracted out after wine liquid and water-soluble conjunction,
Extraction, make a living wine；
(10) wine is converted；The raw wine of qualification of different quality grade is blent into out the alcoholic strength needed, 4 parts of increase mouthfeels of white sugar are added.
(11) wine is decocted；That is raw wine is heated to 95 degree, keeps 10 minutes, make the nocuousness in raw wine by high temperature sterilization
Bacterium, easily raw bacterium are all killed, and leave beneficial bacterium resistant to high temperature, while wine can be made to become old, liquor quality stability.
(12) it packs；By after sterilization it is good sip wine transport bottling department carry out it is filling.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (2)
1. one kind sips wine, it is made by following weight parts raw material: 85-95 parts of corn, 2-4 parts of white sugar, 5-10 parts of wheat, buckwheat 3-5
Part.
2. a kind of preparation method for sipping wine, specifically includes the following steps:
(1) particle: being put into pulverizer for corn and crush, and that crosses 2-4 mm dia weeds out out fine flour, and staying diameter is 2-4 millimeters beautiful
Rice grain, 85-95 parts of corn；
(2) it cooks: 85-95 parts of smashed grain of rice corn, 5-10 parts of wheat wheat, 3-5 parts of buckwheat being put into material frying machine and are turned over
It fries, fries to puffed rice taste giving off a strong fragrance is issued, the corn grain of rice, wheat, buckwheat are at coke yellow；
(3) it cleans: the material fried is discharged water cleaning, dirt caused by cooking of going out is washed until seeing clear water；
(4) leaching material；Material after cleaning is put into cylinder and is soaked in water, soaking time is 12- 16 hours；
(5) steamed rice；Soaked material is put into meal braizing machine and is cooked；
(6) spreading for cooling；Steamed meal is placed in container and is spread out, temperature is fallen, and it is primary every stirring in 8-12 minutes when cool meal, it make
Bulk temperature drop to 22-26 degree；
(7) diastatic fermentation:
Yeast for brewing rice wine is added in cool good meal by 0.4-0.6 parts, is put into jar fermenter after mixing evenly and covers compacting heat preservation with cotton-wadded quilt,
In 28-35 degree, the diastatic fermentation time is 4-6 days for fermentation temperature control；
(8) wine is put；Wine in jar fermenter is retracted in wine jar, is placed 60-65 days,
(9) wine is taken out；Filtered water 120-150g is added in the cylinder for putting wine, is impregnated 4-6 hours, after wine liquid and water-soluble conjunction
Extraction, is extracted out, make a living wine；
(10) wine is converted；The raw wine of qualification of different quality grade is blent into out the alcoholic strength needed, white sugar 2-4 parts of increase mouth is added
Sense;
(11) wine is decocted；That is raw wine is heated to 90-95 degree, keeps 5-10 minutes, make the nocuousness in raw wine by high temperature sterilization
Bacterium, easily raw bacterium are all killed, and leave beneficial bacterium resistant to high temperature, while wine can be made to become old, liquor quality stability;
(12) it packs；By after sterilization it is good sip wine transport bottling department carry out it is filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910902685.1A CN110499225A (en) | 2019-09-24 | 2019-09-24 | One kind sipping wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910902685.1A CN110499225A (en) | 2019-09-24 | 2019-09-24 | One kind sipping wine and preparation method thereof |
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| CN110499225A true CN110499225A (en) | 2019-11-26 |
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| CN201910902685.1A Pending CN110499225A (en) | 2019-09-24 | 2019-09-24 | One kind sipping wine and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102424779A (en) * | 2011-12-27 | 2012-04-25 | 四川大学 | Production method of za wine |
| CN103436403A (en) * | 2013-08-23 | 2013-12-11 | 阿坝高原绿谷食品有限公司 | Highland barley za wine and preparation method thereof |
| CN104087493A (en) * | 2014-07-24 | 2014-10-08 | 四川省宕府王食品有限责任公司 | Preparation method of pure natural green health xia wine liquid |
| CN106754056A (en) * | 2016-12-29 | 2017-05-31 | 四川省宕府王食品有限责任公司 | A kind of pure natural coarse cereals sip the preparation method of wine |
-
2019
- 2019-09-24 CN CN201910902685.1A patent/CN110499225A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102424779A (en) * | 2011-12-27 | 2012-04-25 | 四川大学 | Production method of za wine |
| CN103436403A (en) * | 2013-08-23 | 2013-12-11 | 阿坝高原绿谷食品有限公司 | Highland barley za wine and preparation method thereof |
| CN104087493A (en) * | 2014-07-24 | 2014-10-08 | 四川省宕府王食品有限责任公司 | Preparation method of pure natural green health xia wine liquid |
| CN106754056A (en) * | 2016-12-29 | 2017-05-31 | 四川省宕府王食品有限责任公司 | A kind of pure natural coarse cereals sip the preparation method of wine |
Non-Patent Citations (1)
| Title |
|---|
| 何昕: "《黔风拾穗》", 30 June 2013, 广州人民出版社 * |
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Application publication date: 20191126 |