CN1263841C - Fish wine and its making process - Google Patents
Fish wine and its making process Download PDFInfo
- Publication number
- CN1263841C CN1263841C CN 200310114028 CN200310114028A CN1263841C CN 1263841 C CN1263841 C CN 1263841C CN 200310114028 CN200310114028 CN 200310114028 CN 200310114028 A CN200310114028 A CN 200310114028A CN 1263841 C CN1263841 C CN 1263841C
- Authority
- CN
- China
- Prior art keywords
- fish
- hours
- broomcorn millet
- milled glutinous
- glutinous broomcorn
- Prior art date
- 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.)
- Expired - Fee Related
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to fish spirits formed by fermenting fish, husked millet, rice spirits, amylase, dry yeast, acidic protease and water. Various raw materials are mixed according to a certain proportion, cleaned, soaked, boiled, fermented, filtered, clarified, sterilized and blended so as to prepare the fish spirits. The fish spirits are rich in eight kinds of amino acids which are required by human bodies but can not be synthesized by the human bodies. The fish spirits have the advantages of rich nutrition, good taste, unique flavour, etc.
Description
Technical field
The present invention relates to a kind of health promoting wine and making method thereof, particularly a kind of a kind of fish wine and making method of brewageing with fish thereof.
Background technology
Drinks is a kind of beverage that people enjoy a lot to drink, improving constantly particularly along with people's living standard, people also more and more pay attention to the health of self, the demand of nourishing drink is also increasing, health promoting wine is because its health-care effect, and can satisfy the tradition hobby of people to drinking, be subjected to liking of the different people of stratum day by day, but traditional health promoting wine major part obtains nutritive ingredient by soaking animals and plants.Though it is very popular and reach its maturity to health plant and tradition ferment the simultaneously technology for preparing health promoting wine of material that brews alcoholic beverages, but because the greatest differences of animal and plant composition, both rich in starch or fiber in the plant, and the animal body rich in proteins, technology and the product of making health promoting wine by the fermentation animal material are but very rare.Essential and self can not synthetic eight seed amino acids in the human body, can only absorb from animal body, and can not from the enjoyment of drinking Traditional health care wine, obtain, can't but be a kind of sorry.
Summary of the invention
The objective of the invention is to utilize fish to brewage a kind of health promoting wine, make people when enjoyment is drunk in enjoyment, obtain the nutritive ingredient that human body can only absorb from animal body, reaching health care, nutrition, the ample diet kind, satisfy the purpose of people's living needs.
The technical solution adopted for the present invention to solve the technical problems is: a kind of fish wine and making method thereof are provided, and this fish wine is to be formed by fermentation by fish, milled glutinous broomcorn millet, rice liquor, amylase, dry yeast, aspartic protease and water; The weight percentage of raw material is:
Fish 5.00---8.00
Milled glutinous broomcorn millet 18.00---26.00
Rice liquor 5.00---8.00
Amylase 0.10---0.40
Dry yeast 0.02---0.10
Aspartic protease 0.02---0.10
Water 60.00---70.00.
The making method of this fish wine is: fish, milled glutinous broomcorn millet, rice liquor, amylase, dry yeast, aspartic protease and water are pressed following weight percentage:
Fish 5.00---8.00
Milled glutinous broomcorn millet 18.00---26.00
Rice liquor 5.00---8.00
Amylase 0.10---0.40
Dry yeast 0.02---0.10
Aspartic protease 0.02---0.10
Water 60.00---70.00
Batching, wherein, fish is one or more in fresh snakeheaded fish, yellow croaker, yellow croaker, tuna, boss fish, squid, Spanish mackerel, flatfish, smallmouth fish, hairtail, angler, carp, the silver carp; The starch content of milled glutinous broomcorn millet is 55%-65%, and moisture is 12%-16%; The alcoholic strength of rice liquor is 55 ° of V/V-65 ° of V/V; Respectively fish and milled glutinous broomcorn millet are cleaned respectively then, after immersion and the boiling, with amylase, aspartic protease one rise and fall cylinder, fermentation; Product after filtration, clarification, sterilization and blend after be finished product; Concrete making method step is as follows: (1) soaks rice: milled glutinous broomcorn millet is placed in 20-22 ℃ the water, flooded summer 24 hours, flooded winter 36 hours; (2) wash fish: every fresh fish is removed internal organ, steeped 30 minutes, clean standby with the water logging of washing milled glutinous broomcorn millet; (3) boil gruel: soaked milled glutinous broomcorn millet is added in the boiling water, and preceding 30 minutes with the vigorous fire infusion, and ceaselessly turns with spades, makes it gelatinization, and the part coking is for look, boils so that little fire is vexed in back 2.5 hours, does not turn once every 10 minutes; (4) Boiled fish: the fish the cleaned ratio by 1: 1.5 is added in the boiling water, boil 30 minutes after, boiled 2 hours with little fire is vexed, then with well-done anchovy sauce deburring, it is standby that diffusing cold is gone into cylinder to 26-28 ℃; (5) activated yeast and cultivation: cooked gruel is got 16% in 1: 1.5 the ratio adding boiling water, in the container for stirring cold scattering, when temperature is reduced to 58-62 ℃, add amylase and stir, when temperature is reduced to 36-38 ℃, add dry yeast, under room temperature 26-28 ℃ condition, cultivated 3 hours; (6) saccharification and fermentation: with the remaining gruel cool cylinder that falls during to 28 ℃ that looses, cylinder simultaneously falls anchovy sauce, yeast culture liquid, aspartic protease, add 6% of total rice liquor weight, after making rake, the fermentation of envelope cylinder was made rake once every 12 hours, after 72 hours, add remaining rice liquor, the sugar part basic fixed in the alcoholic strength that reaches and the mash is got off, yeast phase is 20 days; (7) filtration, sterilization: with the mash clarification filtration, at 75 ℃ of sterilization 2-3 minutes, packing was finished product after blending.Wherein brewage the used fish of fish wine with fresh ocean fish, promptly one or more in snakeheaded fish, yellow croaker, yellow croaker, tuna, boss fish, squid, Spanish mackerel, flatfish, smallmouth fish, the hairtail, angler are good, particularly the snakeheaded fish that produced of Huanghai Sea marine site; Brewageing the used milled glutinous broomcorn millet of fish wine is the milled glutinous broomcorn millet that the Inner Mongol or Shandong Province produced.
Fish wine provided by the present invention not only contains the nutritive ingredient that comes from plant, and be rich in come from animal body exclusive amino acid, the multiple nutritional components of needed by human body can be provided, have the unique effects of nutrition, body-building; Product rice balsamic tone is coordinated, and delicate flavour is pure and mild agreeable to the taste, and the tail flavor is refreshing clean, original in style; Can satisfy people to the demand that the diet kind improves constantly, have good economic benefit and social benefit.
The invention will be further described below in conjunction with embodiment.
Embodiment
Embodiment 1. (1) soaks rice: get 18 kilograms of the milled glutinous broomcorn millets that produce in Shandong, be placed in 20-22 ℃ the water, flooded summer 24 hours.(2) wash fish: get the Huanghai Sea and produce 8 kilograms of snakeheaded fish, every fresh fish is removed internal organ, steeped 30 minutes, clean standby with the water logging of washing milled glutinous broomcorn millet; (3) boil gruel: soaked milled glutinous broomcorn millet is added in 40 kilograms of boiling water, and preceding 30 minutes with the vigorous fire infusion, and ceaselessly turns with spades, makes it gelatinization, and the part coking is for look, boils so that little fire is vexed in back 2.5 hours, turns once every 10 minutes; (4) Boiled fish: the fish the cleaned ratio by 1: 1.5 is joined in 12 kilograms of boiling water, boil 30 minutes after, boiled 2 hours with little fire is vexed, then with well-done anchovy sauce deburring, it is standby that diffusing cold is gone into cylinder to 26-28 ℃; (5) activated yeast and cultivation: cooked rotten 9.3 kilograms are joined in 13.78 kilograms of boiling water, in the container for stirring cold scattering, when temperature is reduced to 58-62 ℃, add 0.10 kilogram of stirring of amylase, when temperature is reduced to 36-38 ℃, add 0.02 kilogram in dry yeast, under room temperature 26-28 ℃ condition, cultivated 3 hours; (6) saccharification and fermentation: with remaining rotten 48.7 kilograms of cool cylinders that fall during to 28 ℃ that loose, cylinder simultaneously falls anchovy sauce, yeast culture liquid, 0.1 kilogram of aspartic protease, add 0.48 kilogram-meter liquor, after making rake, the fermentation of envelope cylinder was made rake once every 12 hours, after 72 hours, add 7.52 kilograms of remaining rice liquors, the sugar part basic fixed in the alcoholic strength that reaches and the mash is got off, yeast phase is 20 days; (7) filtration, sterilization: with the mash clarification filtration, at 75 ℃ of sterilization 2-3 minutes, packing was finished product after blending.
Product is analyzed after testing, and aminoacids content adds up to: 0.478mg/ml is respectively: aspartic acid 0.022mg/ml; L-glutamic acid 0.056mg/ml; Serine 0.013mg/ml; Glycine 0.028mg/ml; Threonine 0.001mg/ml; Arginine 0.029mg/ml; Proline(Pro) 0.073mg/ml; L-Ala 0.014mg/ml; Xie Ansuan 0.021mg/ml; Methionine(Met) 0.017mg/ml; Isoleucine 0.016mg/ml; Leucine 0.065mg/ml; Phenylalanine 0.039mg/ml; Tryptophane 0.001mg/ml; Histidine 0.001mg/ml; Halfcystine 0.025mg/ml; Methionin 0.068mg/ml; Tyrosine 0.015mg/ml.
Embodiment 2. (1) soaks rice: get 26 kilograms of the milled glutinous broomcorn millets that produce in the Inner Mongol, be placed in 20-22 ℃ the water, flood 36LI winter.(2) wash fish: get 3.0 kilograms of 3.5 kilograms of Huanghai Sea product Spanish mackerels and yellow croakers, every fresh fish is removed internal organ, steeped 30 minutes, clean standby with the water logging of washing milled glutinous broomcorn millet; (3) boil gruel: soaked milled glutinous broomcorn millet is added in 36 kilograms of boiling water, and preceding 30 minutes with the vigorous fire infusion, and ceaselessly turns with spades, makes it gelatinization, and the part coking is for look, boils so that little fire is vexed in back 2.5 hours, turns once every 10 minutes; (4) Boiled fish: the fish the cleaned ratio by 1: 1.5 is added in 9.75 kilograms of boiling water, boil 30 minutes after, boiled 2 hours with little fire is vexed, then with well-done anchovy sauce deburring, it is standby that diffusing cold is gone into cylinder to 26-28 ℃; (5) activated yeast and cultivation: cooked rotten 9.92 kilograms are joined in 14.69 kilograms of boiling water, in the container for stirring cold scattering, when temperature is reduced to 58-62 ℃, add 0.4 kilogram of stirring of amylase, when temperature is reduced to 36-38 ℃, add 0.1 kilogram in dry yeast, under room temperature 26-28 ℃ condition, cultivated 3 hours; (6) saccharification and fermentation: with remaining rotten 47.9 kilograms of cool cylinders that fall during to 28 ℃ that loose, cylinder simultaneously falls anchovy sauce, yeast culture liquid, 0.06 kilogram of aspartic protease, add 0.4 kilogram-meter liquor, after making rake, the fermentation of envelope cylinder was made rake once every 12 hours, after 72 hours, add 6.1 kilograms of remaining rice liquors, the sugar part basic fixed in the alcoholic strength that reaches and the mash is got off, yeast phase is 20 days; (7) filtration, sterilization: with the mash clarification filtration, at 75 ℃ of sterilization 2-3 minutes, packing was finished product after blending.
Embodiment 3. (1) soaks rice: get 21 kilograms of the milled glutinous broomcorn millets that produce in the Inner Mongol, be placed in 20-22 ℃ the water, flooded winter 36 hours.(2) wash fish: get the Huanghai Sea and produce 5 kilograms of squids, every fresh fish is removed internal organ, steeped 30 minutes, clean standby with the water logging of washing milled glutinous broomcorn millet; (3) boil gruel: soaked milled glutinous broomcorn millet is added in 45 kilograms of boiling water, and preceding 30 minutes with the vigorous fire infusion, and ceaselessly turns with spades, makes it gelatinization, and the part coking is for look, boils so that little fire is vexed in back 2.5 hours, turns once every 10 minutes; (4) Boiled fish: the fish the cleaned ratio by 1: 1.5 is added in 7.5 kilograms of boiling water, boil 30 minutes after, boiled 2 hours with little fire is vexed, then with well-done anchovy sauce deburring, it is standby that diffusing cold is gone into cylinder to 26-28 ℃; (5) activated yeast and cultivation: cooked rotten 10.56 kilograms are joined in 16.17 kilograms of boiling water, in the container for stirring cold scattering, when temperature is reduced to 58-62 ℃, add 0.25 kilogram of stirring of amylase, when temperature is reduced to 36-38 ℃, add 0.06 kilogram in dry yeast, under room temperature 26-28 ℃ condition, cultivated 3 hours; (6) saccharification and fermentation: with remaining rotten 55.44 kilograms of cool cylinders that fall during to 28 ℃ that loose, cylinder simultaneously falls anchovy sauce, yeast culture liquid, 0.02 kilogram of aspartic protease, add 0.3 kilogram-meter liquor, after making rake, the fermentation of envelope cylinder was made rake once every 12 hours, after 72 hours, add 4.7 kilograms of remaining rice liquors, the sugar part basic fixed in the alcoholic strength that reaches and the mash is got off, yeast phase is 20 days; (7) filtration, sterilization: with the mash clarification filtration, at 75 ℃ of sterilization 2-3 minutes, packing was finished product after blending.
Claims (4)
1. the making method of a fish wine is characterized in that fish, milled glutinous broomcorn millet, rice liquor, amylase, dry yeast, aspartic protease and water by following weight percentage:
Fish 5.00---8.00
Milled glutinous broomcorn millet 18.00---26.00
Rice liquor 5.00---8.00
Amylase 0.10---0.40
Dry yeast 0.02---0.10
Aspartic protease 0.02---0.10
Water 60.00---70.00
Batching, wherein, fish is one or more in fresh snakeheaded fish, yellow croaker, yellow croaker, tuna, boss fish, squid, Spanish mackerel, flatfish, smallmouth fish, hairtail, angler, carp, the silver carp; The starch content of milled glutinous broomcorn millet is 55%-65%, and moisture is 12%-16%; The alcoholic strength of rice liquor is 55 ° of V/V-65 ° of V/V; Respectively fish and milled glutinous broomcorn millet are cleaned respectively then, after immersion and the boiling, with amylase, aspartic protease one rise and fall cylinder, fermentation; Product after filtration, clarification, sterilization and blend after be finished product; Concrete making method step is as follows: (1) soaks rice: milled glutinous broomcorn millet is placed in 20-22 ℃ the water, flooded summer 24 hours, flooded winter 36 hours; (2) wash fish: every fresh fish is removed internal organ, steeped 30 minutes, clean standby with the water logging of washing milled glutinous broomcorn millet; (3) boil gruel: soaked milled glutinous broomcorn millet is added in the boiling water, and preceding 30 minutes with the vigorous fire infusion, and ceaselessly turns with spades, makes it gelatinization, and the part coking is for look, boils so that little fire is vexed in back 2.5 hours, turns once every 10 minutes; (4) Boiled fish: the fish the cleaned ratio by 1: 1.5 is added in the boiling water, boil 30 minutes after, boiled 2 hours with little fire is vexed, then with well-done anchovy sauce deburring, diffusing cool 26-28 ℃ to go into cylinder standby; (5) activated yeast and cultivation: cooked gruel is got 16% in 1: 1.5 the ratio adding boiling water, in the container for stirring cold scattering, when temperature is fallen 58-62 ℃, add amylase and stir, when temperature is reduced to 36-38 ℃, add dry yeast, under room temperature 26-28 ℃ condition, cultivated 3 hours; (6) saccharification and fermentation: with the remaining gruel cool cylinder that falls during to 28 ℃ that looses, cylinder simultaneously falls anchovy sauce, yeast culture liquid, aspartic protease, add 6% of total rice liquor weight, after making rake, the fermentation of envelope cylinder was made rake once every 12 hours, after 72 hours, add remaining rice liquor, the sugar part basic fixed in the alcoholic strength that reaches and the mash is got off, yeast phase is 20 days; (7) filtration, sterilization: with the mash clarification filtration, at 75 ℃ of sterilization 2-3 minutes, packing was finished product after blending.
2. fish wine that can obtain by the making method of the described fish wine of claim 1.
3. the making method of fish wine according to claim 1, it is characterized in that brewageing the used fish of fish wine is the snakeheaded fish that is produced from Huanghai Sea marine site.
4. the making method of fish wine according to claim 1, it is characterized in that brewageing the used milled glutinous broomcorn millet of fish wine is the milled glutinous broomcorn millet that the Inner Mongol or Shandong Province produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310114028 CN1263841C (en) | 2003-11-07 | 2003-11-07 | Fish wine and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310114028 CN1263841C (en) | 2003-11-07 | 2003-11-07 | Fish wine and its making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1542118A CN1542118A (en) | 2004-11-03 |
| CN1263841C true CN1263841C (en) | 2006-07-12 |
Family
ID=34337019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200310114028 Expired - Fee Related CN1263841C (en) | 2003-11-07 | 2003-11-07 | Fish wine and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1263841C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182448B (en) * | 2007-11-23 | 2011-05-25 | 大连工业大学 | Method for preparing non-toxic globefish fin wine |
| CN103865737B (en) * | 2014-03-19 | 2016-03-23 | 武汉鲟龙生物科技有限公司 | A kind of method adopting sturgeon to prepare wine |
| CN104293565A (en) * | 2014-09-10 | 2015-01-21 | 安徽天下福酒业有限公司 | Squid-wax apple health-preserving wine and preparation method thereof |
| CN104293604A (en) * | 2014-09-10 | 2015-01-21 | 安徽天下福酒业有限公司 | Prepared rehmannia root-tuna health-preserving wine and preparation method thereof |
| CN106754019B (en) * | 2016-12-15 | 2020-02-14 | 湖北工业大学 | Method for producing fish sauce wine by using anchovy fermentation |
| CN106591072B (en) * | 2016-12-15 | 2019-11-22 | 湖北工业大学 | A method of promoting anchovy seafood wine flavour |
-
2003
- 2003-11-07 CN CN 200310114028 patent/CN1263841C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1542118A (en) | 2004-11-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN106635698B (en) | Fermented holboellia latifolia fruit wine and preparation method thereof | |
| CN101880616B (en) | Preparation process of fermented cordyceps health-care yellow wine | |
| CN103952256A (en) | Prunus humilis and blueberry wine and preparation method thereof | |
| CN104130907A (en) | Brewing method of seasoning yellow wine | |
| KR100586801B1 (en) | Method for preparing takju using dioscorea japonica thunberg | |
| CN101486960B (en) | Wine and production method thereof | |
| CN102367408A (en) | Brewing method for jujube wine | |
| CN101402907B (en) | Production process for balsam pear alcohol | |
| CN1263841C (en) | Fish wine and its making process | |
| CN101803726A (en) | Nutritious vinegar egg juice and preparation method thereof | |
| CN102260617B (en) | Royal jelly specially-produced wine and preparation technology thereof | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN1916151A (en) | Nourishment wine of bud rice | |
| CN101037650A (en) | Method for brewing mother wine by sweet corn | |
| CN1850962A (en) | Process for hrewing Japanese sake | |
| CN109793131A (en) | A kind of preparation method of plum fruit vinegar beverage | |
| JPS6255069A (en) | Production of sake using corn grits as raw material | |
| CN1229485C (en) | Sea cucumber liquor and its brewing process | |
| CN104419586A (en) | Prunus Cerasifera fruit wine | |
| CN113519784A (en) | Kidney bean plant protein beverage rich in gamma-aminobutyric acid and preparation method thereof | |
| CN106544224A (en) | A kind of preparation method of feature ice pomegranate wine | |
| CN1290994C (en) | Abalones wine and brewage technique | |
| CN1166767C (en) | Fruit vinegar and preparing process thereof | |
| CN110272791A (en) | A kind of processing method of brandy |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PP01 | Preservation of patent right |
Effective date of registration: 20090715 Pledge (preservation): Preservation |
|
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20100115 Pledge (preservation): Preservation registration |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060712 Termination date: 20201107 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |