CN112779116A - Brewing process and preparation method of health-preserving silkworm moth wine - Google Patents
Brewing process and preparation method of health-preserving silkworm moth wine Download PDFInfo
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- CN112779116A CN112779116A CN202011577651.9A CN202011577651A CN112779116A CN 112779116 A CN112779116 A CN 112779116A CN 202011577651 A CN202011577651 A CN 202011577651A CN 112779116 A CN112779116 A CN 112779116A
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- 241000255789 Bombyx mori Species 0.000 title claims abstract description 134
- 235000014101 wine Nutrition 0.000 title claims abstract description 110
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 238000013124 brewing process Methods 0.000 title claims abstract description 19
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 37
- 239000000463 material Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 18
- 239000004745 nonwoven fabric Substances 0.000 claims abstract description 18
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 17
- 239000011669 selenium Substances 0.000 claims abstract description 17
- 241000255783 Bombycidae Species 0.000 claims abstract description 14
- 241000233866 Fungi Species 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 240000006394 Sorghum bicolor Species 0.000 claims description 34
- 238000007789 sealing Methods 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 7
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 6
- 244000182216 Mimusops elengi Species 0.000 claims description 6
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 6
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 6
- 239000004568 cement Substances 0.000 claims description 3
- 230000027326 copulation Effects 0.000 claims description 3
- 230000027939 micturition Effects 0.000 claims description 3
- 238000012858 packaging process Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000011514 vinification Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 10
- 241000209072 Sorghum Species 0.000 abstract 3
- 230000008901 benefit Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000628997 Flos Species 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 230000003749 cleanliness Effects 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000020066 kaoliang wine Nutrition 0.000 description 2
- 241000190633 Cordyceps Species 0.000 description 1
- 241001264174 Cordyceps militaris Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 125000003748 selenium group Chemical group *[Se]* 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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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
- 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
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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
- 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
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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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- Organic Chemistry (AREA)
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- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
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Abstract
The invention discloses a brewing process and a preparation method of a health-preserving silkworm moth wine, which comprises the following materials: male silkworm moth, selenium-enriched mushroom fungus, non-woven fabric, a pot and sorghum liquor; the production process method comprises the following steps: step one, material selection: selecting wild tussah fresh and alive male silkworm moth, wild honey, 100% pure natural wild tussah silk spunlace non-woven fabric, a wine brewing tank and pure sorghum liquor by a user; step two, preparation: the wild tussah fresh and alive male silkworm moth is wrapped by 100% pure natural wild tussah silk spunlace nonwoven fabric. According to the invention, through wild tussah fresh and alive male silkworm moths, selenium-enriched mushroom fungi, 100% pure natural wild tussah silk spunlace non-woven fabrics, a wine brewing tank and pure sorghum liquor, the raw materials of the tussah wine are improved and selected, so that each raw material has superior quality, the taste of the finished product of the tussah wine is improved, the taste of the tussah wine is better, and the achieved health-care effect is more obvious compared with the similar products.
Description
Technical Field
The invention relates to the technical field of silkworm moth wine, in particular to a brewing process and a preparation method of health-preserving silkworm moth wine.
Background
The silkworm moth wine is liquor brewed by silkworm moths as the name implies, and the silkworm moth wine cannot be improved and promoted on the material itself in the brewing and preparing process, so that the taste of the silkworm moth wine prepared by brewing is poor, the achieved health-care effect is not good, the mixture ratio of the raw materials of the silkworm moth wine is unreasonable, the raw materials of the silkworm moth wine cannot be fully fermented, the raw materials of the silkworm moth wine cannot be volatilized to the maximum, the obtained silkworm moth wine has no greater advantages for similar products, the sales volume of the silkworm moth wine is directly reduced, and the economic benefit of a silkworm moth wine factory is also achieved.
Therefore, there is a need to design a brewing process of a health-preserving silkworm moth wine and a preparation method thereof to solve the above problems.
Disclosure of Invention
The invention aims to provide a brewing process and a preparation method of a health-preserving silkworm moth wine, and aims to solve the problems that in the process of brewing and preparing the silkworm moth wine in the background technology, the material selection per se cannot be improved, the proportion of raw materials of the silkworm moth wine is unreasonable, and the raw materials of the silkworm moth wine cannot be fully fermented.
In order to achieve the purpose, the invention provides the following technical scheme: a brewing process of a health-preserving silkworm moth wine and a preparation method thereof comprise the following materials:
male silkworm moth, selenium-enriched mushroom fungus, non-woven fabric, a pot and sorghum liquor;
the production process method comprises the following steps:
step one, material selection: selecting wild tussah fresh and alive male silkworm moth, selenium-enriched mushroom fungus, 100% pure natural wild tussah silk spunlace non-woven fabric, a wine brewing tank and pure sorghum liquor by a user;
step two, preparation: wrapping wild tussah fresh and alive male silkworm moths and selenium-enriched mushroom fungi with 100% pure natural wild tussah silk spunlace non-woven fabrics, packaging and sealing the wild tussah silkworm fresh and alive male silkworm moths and selenium-enriched mushroom fungi in a bag of 1 kg/bag, putting the bag into a brewing tank, pouring pure sorghum liquor and the male silkworm moths into the brewing tank, soaking for one year, and thus obtaining a silkworm moth liquor liquid;
step three, filtering: after the soaking time of one year is up, the user carries out plate-frame screening filtration on the silkworm moth wine liquid in the wine brewing tank through a plate-frame filter to obtain pure silkworm moth wine;
step four, packaging of finished products: finally, the prepared and soaked silkworm moth wine is canned and sealed to obtain the silkworm moth wine finished product.
Preferably, in the material selection process in the first step, the selection conditions of the wild tussah fresh and alive androgenetic moth are that the wild tussah fresh and alive androgenetic moth is not mated, urinates, removes wings and removes impurities, and the wild tussah fresh and alive androgenetic moth is cleaned by using purified water.
Preferably, in the preparation process in the second step, the ratio of the weight of the male silkworm moth to the amount of the liquor poured into the 60-degree pure sorghum liquor is 1: 10.
Preferably, in the preparation process of the second step, the main raw material of the pure sorghum liquor is pollution-free organic sorghum, and the degree of the pure sorghum liquor is 60 degrees.
Preferably, in the preparation process in the second step, after the pure sorghum liquor and the male silkworm moths are poured, a proper amount of wild honey is poured.
Preferably, in the third filtering step, the mesh density of the plate and frame filter is 0.55 μm, and the filtered silkworm moth wine liquid is yellow.
Preferably, in the step four product packaging process, a circle of sealing cement is pasted on the periphery of the wine making tank and the sealing cover by a user, the capacity of the filled silkworm moth wine finished product is 2L, and the degree of the silkworm moth wine finished product is 45 degrees.
Preferably, the material also comprises wild tussah silkworm slough, medlar and red dates, wherein the wild tussah silkworm slough 10 g, medlar 20 g and red dates 50 g are respectively added into pure sorghum liquor of 100 jin.
Preferably, the proportion of the selenium-enriched mushroom bacteria is that 20 g of the selenium-enriched mushroom bacteria are added into 100 jin of pure sorghum liquor.
Compared with the prior art, the invention has the beneficial effects that:
1. the brewing process and the preparation method of the health-preserving silkworm moth wine are characterized in that the wild tussah fresh and alive male silkworm moth, the wild honey, 100% pure natural wild tussah silk spunlace non-woven fabrics, a wine brewing tank and pure sorghum liquor are used for improving and selecting the raw materials of the silkworm moth wine, so that the raw materials have excellent quality, thereby promoting the taste improvement of the silkworm moth wine finished product, leading the silkworm moth wine to have better taste, achieving more obvious health preserving effect compared with the similar products, through the process flow combination of material selection in the first step, preparation in the second step, filtration in the third step and packaging of finished products in the fourth step, all links of the silk moth wine are strictly controlled, the texture of silk moth wine brewing is improved, the silk moth wine finished product reaches the best grade, and the silk moth wine finished product has higher competitiveness compared with the silk moth wine finished product of the same brand, so that the sales volume of the silk moth wine is directly improved, and the economic benefit of a silk moth wine factory is increased.
2. The health preserving silkworm moth wine brewing process and the preparation method thereof avoid the influence of the self factors of the male silkworm moth which is copulated, not urinated, not removed from the wings and not removed from the impurities on the taste of the silkworm moth wine by the selection conditions of the fresh and alive wild tussah silkworm male silkworm moth, ensure the purity and the quality of the male silkworm moth raw material to the maximum extent, and lead to the full use of the wild tussah silkworm moth
3. The main raw material of the health preserving silkworm moth wine is pollution-free organic sorghum, the degree of the pure sorghum wine is 60 degrees, the mellow degree and the environmental protection of the white wine material are ensured, the taste of the silkworm moth wine is enabled to have brand characteristics, after the pure sorghum wine and the male silkworm moth are poured, a proper amount of wild honey is poured, the silkworm moth wine is subjected to auxiliary fermentation, the adjusting effect of the taste of the silkworm moth wine is improved, the health preserving effect of the silkworm moth wine is also enhanced, the mesh density of a plate and frame filter is 0.55 mu m, fluff and impurities in the silkworm moth wine liquid can be fully filtered, the purity of the silkworm moth wine liquid is ensured, the sanitary cleanliness of the silkworm moth wine is ensured, a circle of sealing glue mud is pasted on the periphery of a wine brewing tank and a sealing cover, the sealing treatment is carried out between the sealing cover and the wine brewing tank, and gas and liquid are effectively isolated, guarantee the stability of making wine jar internal environment, the silk moth wine finished product capacity through the filling is 2L and the finished degree of silk moth wine is 45 degrees, satisfies masses' hobby demand, is favorable to selling of silk moth wine.
Detailed Description
The described embodiments are only some embodiments of the invention, not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a first embodiment:
a brewing process of a health-preserving silkworm moth wine and a preparation method thereof comprise the following materials:
male silkworm moth, selenium-enriched mushroom fungus, non-woven fabric, a pot and sorghum liquor;
the production process method comprises the following steps:
step one, material selection: selecting wild tussah fresh and alive male silkworm moth, selenium-enriched mushroom fungus, 100% pure natural wild tussah silk spunlace non-woven fabric, a wine brewing tank and pure sorghum liquor by a user;
step two, preparation: wrapping fresh and alive wild tussah male silkworm moths with 100% pure natural wild tussah silk spunlace non-woven fabrics, packaging and tightly binding the wild tussah silkworm live and male silkworm moths with 1 kg/bag, putting the wrapped wild tussah silk spunlace non-woven fabrics into a brewing tank, pouring pure sorghum liquor into the brewing tank, and soaking the pure sorghum liquor and the male silkworm moths for one year to obtain a silkworm moth liquor;
step three, filtering: after the soaking time of one year is up, the user carries out plate-frame screening filtration on the silkworm moth wine liquid in the wine brewing tank through a plate-frame filter to obtain pure silkworm moth wine;
step four, packaging of finished products: finally, preparing and soaking the silkworm moth wine to obtain pure silkworm moth wine, canning and sealing the silkworm moth wine to obtain a finished product of the silkworm moth wine finally, improving and selecting the raw materials of the silkworm moth wine from the raw materials of the wild tussah fresh and alive male silkworm moth, wild honey, 100% pure natural wild tussah silk spunlace non-woven fabric, a wine making tank and pure sorghum liquor, so that each raw material has excellent quality, the taste of the finished product of the silkworm moth wine is improved, the taste of the silkworm moth wine is better, the achieved health preserving effect is more obvious compared with the like product, all links of the silkworm moth wine are strictly controlled through the process flow combination of material selection in the first step, preparation in the second step, filtration in the third step and packaging of the finished product in the fourth step, the quality of the silkworm moth wine is improved, the finished product of the silkworm moth wine reaches the best grade, and is more competitive compared with an equal brand, so that the sales volume of the silkworm moth wine is directly improved, increase the economic benefit of the silkworm moth winery.
In the first material selection process, the selection conditions of the wild tussah fresh and alive male silkworm moth are no copulation, urination, wing removal and impurity removal, and the wild tussah fresh and alive male silkworm moth is cleaned by using purified water, so that the influence of the self factors of the copulation, no urination, no wing removal and no impurity removal on the taste of the tussah wine is avoided, and the purity and the quality of the male silkworm moth raw material are ensured to the maximum extent.
In the preparation process of the second step, the weight ratio of the male silkworm moth to the liquor amount of the pure sorghum liquor with the concentration of 60 degrees is 1:10, and the silkworm moth liquor is prepared by utilizing the accurate proportion, so that the male silkworm moth and the pure sorghum liquor are fully reacted, and the optimal effect is achieved.
In the preparation process of the second step, the main raw material of the pure sorghum liquor is pollution-free organic sorghum, and the degree of the pure sorghum liquor is 60 degrees, so that the mellow degree and the environmental protection of the liquor material are ensured, and the taste of the silkworm moth liquor is more brand-specific.
In the preparation process of the second step, after the pure sorghum liquor and the male silkworm moth are poured, a proper amount of wild honey is poured, so that the auxiliary fermentation effect on the silkworm moth liquor is achieved, the regulation effect of the taste of the silkworm moth liquor is improved, and the health preservation effect of the silkworm moth liquor is also enhanced.
In the filtering process of the third step, the mesh density of the plate frame filter is 0.55 μm, and the filtered silkworm moth liquor is yellow, so that fluff and impurities in the silkworm moth liquor can be fully filtered, the purity of the silkworm moth liquor is ensured, and the sanitary cleanliness of the silkworm moth liquor is ensured.
In step four finished product packaging process, the user pastes round sealing cement all around at making wine jar and closing cap, carries out sealing process between closing cap and the making wine jar, and effective isolated gas and liquid guarantee the stability of making wine jar internal environment, and the silk moth wine finished product capacity of filling is 2L, and the finished degree of silk moth wine is 45 degrees, satisfies popular hobby demand, is favorable to selling of silk moth wine.
According to different raw materials and market positioning requirements, based on the content of the first embodiment, the silkworm moth wine also has the following flavor, and the production process method comprises the following steps:
in the second embodiment, the wild tussah silkworm chrysalis cordyceps is added with 30 g of cordyceps militaris by 100 jin of wine, 100% pure natural wild tussah silk spunlace non-woven fabric is added into a tank for fermentation and soaking by sealing and tying a 300 g/bag for one year, and a finished product of the silk moth wine is prepared;
example three: adding selenium-enriched mushroom (organic selenium unit: mg/L3x10-4) into 100 jin of wine at a ratio of 20 g mushroom, spunlacing 100% pure natural wild tussah silk nonwoven fabric, sealing and tying 100 g/bag, adding into a tank, fermenting and soaking for one year to obtain a silkworm moth wine finished product;
example four: adding appropriate amount of wild honey, filtering with plate-frame filter, soaking the Chinese liquor with 0.55 μm plate-frame filter, canning, sealing to obtain Bombycis Mori wine, adding Carthami flos, and adding 5 g Carthami flos into 100 jin wine to obtain Bombycis Mori wine.
Example five: adding wild tussah silkworm slough, medlar and red date into the liquor, wherein the adding proportion is that 10 g of wild tussah silkworm slough, 20 g of medlar and 50 g of red date are respectively added into 100 jin of pure sorghum liquor. The formula enhances the health-care function of the health-care tea.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (9)
1. A brewing process of a health preserving silkworm moth wine and a preparation method thereof are characterized in that: comprises the following materials:
male silkworm moth, selenium-enriched mushroom fungus, non-woven fabric, a pot and sorghum liquor;
the production process method comprises the following steps:
step one, material selection: selecting wild tussah fresh and alive male silkworm moth, selenium-enriched mushroom fungus, 100% pure natural wild tussah silk spunlace non-woven fabric, a wine brewing tank and pure sorghum liquor by a user;
step two, preparation: wrapping wild tussah fresh and alive male silkworm moths and selenium-enriched mushroom fungi with 100% pure natural wild tussah silk spunlace non-woven fabrics, packaging and sealing the wild tussah silkworm fresh and alive male silkworm moths and selenium-enriched mushroom fungi in a bag of 1 kg/bag, putting the bag into a brewing tank, pouring pure sorghum liquor and the male silkworm moths into the brewing tank, soaking for one year, and thus obtaining a silkworm moth liquor liquid;
step three, filtering: after the soaking time of one year is up, the user carries out plate-frame screening filtration on the silkworm moth wine liquid in the wine brewing tank through a plate-frame filter to obtain pure silkworm moth wine;
step four, packaging of finished products: finally, the prepared and soaked silkworm moth wine is canned and sealed to obtain the silkworm moth wine finished product.
2. The health preserving silkworm moth wine brewing process and the preparation method thereof according to claim 1, characterized in that: in the first step of material selection, the selection conditions of the wild tussah fresh and alive original male moths comprise no copulation, urination, wing removal and impurity removal, and the wild tussah fresh and alive original male moths are cleaned by using purified water.
3. The health preserving silkworm moth wine brewing process and the preparation method thereof according to claim 1, characterized in that: in the preparation process of the second step, the ratio of the weight of the male silkworm moths to the liquor amount of the 60-degree pure sorghum liquor is 1: 10.
4. The health preserving silkworm moth wine brewing process and the preparation method thereof according to claim 1, characterized in that: in the preparation process of the second step, the main raw material of the pure sorghum liquor is pollution-free organic sorghum, and the degree of the pure sorghum liquor is 60 degrees.
5. The health preserving silkworm moth wine brewing process and the preparation method thereof according to claim 1, characterized in that: in the preparation process in the second step, after the pure sorghum liquor and the male silkworm moths are poured, a proper amount of wild honey is poured.
6. The health preserving silkworm moth wine brewing process and the preparation method thereof according to claim 1, characterized in that: in the third filtering process, the mesh density of the plate and frame filter is 0.55 μm, and the filtered silkworm moth liquor is yellow.
7. The health preserving silkworm moth wine brewing process and the preparation method thereof according to claim 1, characterized in that: in the step four, during the packaging process of the finished products, a circle of sealing cement is pasted on the periphery of the wine making tank and the sealing cover by a user, the capacity of the filled silkworm moth wine finished products is 2L, and the degree of the silkworm moth wine finished products is 45 degrees.
8. The health preserving silkworm moth wine brewing process and the preparation method thereof according to claim 1, characterized in that: the material also comprises wild tussah silkworm slough, medlar and red dates, wherein the wild tussah silkworm slough 10 g, medlar 20 g and red dates 50 g are respectively added into pure sorghum liquor with the proportion of 100 jin.
9. The health preserving silkworm moth wine brewing process and the preparation method thereof according to claim 1, characterized in that: the proportion of the selenium-enriched mushroom fungus is that 20 g of the selenium-enriched mushroom fungus is added into 100 jin of pure sorghum liquor.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115779036A (en) * | 2022-11-17 | 2023-03-14 | 齐齐哈尔强能酒业制造有限公司 | Health-preserving wine and preparation method thereof |
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| CN105713790A (en) * | 2014-12-04 | 2016-06-29 | 杨清兰 | Silkworm moth wine |
| CN104593208A (en) * | 2015-01-12 | 2015-05-06 | 惠波年 | Living body male silkworm moth liquor and preparation method thereof |
| CN104774716A (en) * | 2015-04-15 | 2015-07-15 | 四川省农业科学院蚕业研究所 | Production method for tonic wine with wild male silkworm moths |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115779036A (en) * | 2022-11-17 | 2023-03-14 | 齐齐哈尔强能酒业制造有限公司 | Health-preserving wine and preparation method thereof |
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Application publication date: 20210511 |