CN1459497A - Sea cucumbus wine and its preparation method - Google Patents
Sea cucumbus wine and its preparation method Download PDFInfo
- Publication number
- CN1459497A CN1459497A CN 02109804 CN02109804A CN1459497A CN 1459497 A CN1459497 A CN 1459497A CN 02109804 CN02109804 CN 02109804 CN 02109804 A CN02109804 A CN 02109804A CN 1459497 A CN1459497 A CN 1459497A
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- temperature
- hour
- liquor
- wolfberry fruit
- 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.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000251511 Holothuroidea Species 0.000 claims abstract description 56
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 22
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 22
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000008367 deionised water Substances 0.000 claims abstract description 10
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 210000002784 stomach Anatomy 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 14
- 238000005057 refrigeration Methods 0.000 claims description 11
- 238000001556 precipitation Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 102000035195 Peptidases Human genes 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 abstract description 24
- 230000003301 hydrolyzing effect Effects 0.000 abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 6
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract 1
- 230000007794 irritation Effects 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 239000000047 product Substances 0.000 description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 12
- 238000001914 filtration Methods 0.000 description 6
- 239000002002 slurry Substances 0.000 description 6
- 230000001476 alcoholic effect Effects 0.000 description 5
- 238000000354 decomposition reaction Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000008267 milk Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000003643 water by type Substances 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 210000002816 gill Anatomy 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 241000965254 Apostichopus japonicus Species 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 241001474977 Palla Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000270666 Testudines Species 0.000 description 1
- 241000271897 Viperidae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 231100000652 hormesis Toxicity 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
A sea cucumber wine is prepared from spirit (40-65% for alcohol content), hydrolytic liquid of sea cucumber, liquid extract of wolfberry fruit, honey and deionized water. Said hydrolytic liquid of sea cucumber is prepared through enzymolyzing, regulating pH value, fermenting, cold storage and filter. Said liquid extract of wolfberry fruit is prepared through immersing wolfberry fruit in spirit and filter. It can improve immunity and decrease the irritation of alcohol to liver, stomach and intestine.
Description
Technical field the present invention relates to a kind of wine and preparation method thereof.
Background technology has the animal of pharmaceutical use with soaking in Chinese liquor, drinks in right amount, promotes health and cures diseases in the existing thousands of history of China, as pallas pit viper wine, deer antler wine, turtle wine etc.Traditional preparation method adopts integral body or the position of animal directly to soak, and its effective constituent is difficult to abundant lixiviate or utilization.
Summary of the invention the present invention be the high sea cucumber of nutritive value as raw material, the product that becomes with white spirit mixing of hydrolyzed solution after biological treatment.This wine is mixed with following material, and the weight percent of its each component is as follows: the remaining amount of liquor (40 °-65 °) 50-70% sea cucumber hydrolyzed solution 20-40% honey 0.5-1% wolfberry fruit vat liquor 3-6% deionized water.The used main raw material of the present invention has liquor and sea cucumber:
Sea cucumber is the hydrolyzed solution that adopts proteolytic enzyme, albumen song, and this sea cucumber hydrolyzed solution can adopt the preparation of one of following method.
A liquid
1, cleaning gills fresh and alive sea cucumbers, cleans silt.
2, the bright sea cucumber that will clean of self-dissolving places in the hydrolytic decomposition pot, and the 10-30% that adds the sea cucumber amount goes dried up, stirs with 20-30r/min speed, and temperature is controlled at 45-50 ℃, makes the self-dissolving of sea cucumber body wall in time 6-8 hour.
3, slurrying is made slurry with above-mentioned sea cucumber from solution economy-combat pulp grinder, and is high-pressure homogeneous under 20-25 kilogram pressure again.
4, hydrolysis
Enzymolysis transfers to 2.5-3.5 with the hydrochloric acid soln of 8-12N with the sea cucumber milk pH value, in the ratio adding stomach en-(the 20000u/g enzyme is lived) of 0.5-1%, hydrolysis temperature 40-50 ℃, mixing speed 30-40r/min, time 10-12h.With the 8-12N sodium hydroxide solution hydrolyzed solution PH is transferred to 6.5-7, the enzyme that goes out thereafter, temperature 80-85 ℃, time 15-20min.Twist adding A.S.3042 albumen song in above-mentioned enzymolysis product, enzyme activity 6000-8000u/a, add-on is the 2-3% of sea cucumber amount, twists 32 ± 1 ℃ of temperature, time 12-24h; Go out Qu Wendu 80-85 ℃, time 15-20min.
5, refrigeration is filtered above-mentioned product is put-2～-4 ℃ of refrigeration 12-24h, removes precipitation after filtration and promptly gets the sea cucumber hydrolyzed solution.
B liquid
1, cleaning gills fresh and alive sea cucumbers or the dry sea cucumber of water, cleans silt.
2, slaking places above-mentioned sea cucumber and boils 3-5 minute in the pot, pulls out to be placed on and carries out slaking in the cannery retort, 121 ℃ of temperature, time 2-3h.
3, slurrying is taken out the deionized water that the cooling back adds 20-30% with the slaking product, makes slurry through hollander, again in 20-25 kilogram pressure homogeneous.
4, hydrolysis
Enzymolysis transfers to 8.5-9.5 with the NaOH solution of 8-12N with the sea cucumber milk pH value, in the ratio adding A.S.1398 proteolytic enzyme (enzyme activity 20000u/g) of 0.6-0.8%, hydrolysis temperature 43-47 ℃, stirring velocity 20-30r/min, time 6-8h.Enzyme-removal temperature 80-85 ℃, time 15-20min, enzymolysis solution PH to 6.5-7 is regulated with the 8-12N hydrochloric acid soln in the cooling back.
Twist identical with above-mentioned A liquid operational condition.
5, refrigeration, filtration are identical with A liquid operational condition.
Above-mentioned A liquid, B liquid are the sea cucumber hydrolyzed solution, and it can use separately, also can mix use.
Liquor is the wine that adopts the 40-65 degree, preferably scent type.
Auxiliary material is handled auxiliary material used in the present invention honey and the wolfberry fruit of adjusting mouthfeel.The former can directly use, and wolfberry fruit then is to use its extracting solution.The preparation method of this extracting solution is: wolfberry fruit is placed in the 60-65 degree liquor soaked 3-10 days, wherein wolfberry fruit: liquor=1: 5-1: 6 (weight ratios), the filtrate that obtains after the filtration is the wolfberry fruit vat liquor.
Allotment adds sea cucumber hydrolyzed solution, honey, liquor and wolfberry fruit vat liquor together, stirs to make it to mix.Add suitable deionized water again alcoholic strength is adjusted to the 20-45 degree, in-3～-5 ℃ of temperature storage 72h, remove by filter throw out again, the amber limpid transparent liquid that is that obtains is this product.This product also contains total reducing sugar (with glucose meter g/l) 〉=80 except that containing ethanol, total acid (in lactic acid g/l) 〉=2.5, methyl alcohol≤1.00g/l, potato spirit≤1.5g/l, plumbous 1mg/l.
Product of the present invention has following advantage:
1, is rich in sea cucumber peptide, acidic mucopolysaccharide, 18 seed amino acids and multivitamin and trace element.Can strengthen the immunizing power of human body after drinking, have enriching yin, establishing-Yang, brain tonic, beauty treatment, promoting the circulation of qi health-care effect such as enrich blood.
2, be easy to stomach and intestine and absorb, can alleviate the hormesis of ethanol, can alleviate the untoward reaction of excessive drinking liver, stomach and intestine.
3, raw material sources are extensive, for new field is opened up in the sea cucumber deep processing.
Embodiment
Example 1 is got 100kg and is gilled, and the fresh and alive sea cucumbers of cleaning silt places in the hydrolytic decomposition pot, adds the 30kg deionized water, stirs with 30r/min speed, and temperature is controlled at 50 ℃, 6 hours time.Emit feed liquid then, behind the hollander pulping, carry out homogeneous, pressure 20kg.Sea cucumber milk after the even matter is put in the stirred pot, and the hydrochloric acid soln that adds 8N transfers to 3.5 with pH value, adds the stomach en-0.5kg that the 20000u/g enzyme is lived to it then, 48 ℃ ± 2 ℃ of controlled temperature, stirring velocity 30r/min, enzymolysis 10h, the enzyme that goes out then, 80 ℃ of temperature, time 20min.Treat that the hydrolyzed solution temperature is chilled to 32 ℃ ± 1 ℃ temperature, add 8N sodium hydroxide the hydrolyzed solution pH value is transferred to 6.5 that (the 6000u-8000u/g enzyme is lived, and 32 ± 1 ℃ of temperature, is incubated 24h to add the bent 2kg of A.S.3042 albumen.The song that goes out then, 80 ℃ of temperature, time 15min.Above-mentioned product is put-2～-4 ℃ of refrigeration 24h, and removing by filter precipitation, promptly to get sea cucumber hydrolyzed solution A liquid standby.
Example 2 is got 100kg and is gilled, and the fresh and alive sea cucumbers of cleaning silt places in the hydrolytic decomposition pot, adds the 10kg deionized water, stirs with 20r/min speed, and temperature is controlled at 45 ℃, 8 hours time.Emit feed liquid then, behind the hollander pulping, carry out homogeneous, pressure 25kg.Sea cucumber milk after the even matter is put in the stirred pot, and the hydrochloric acid soln that adds 12N transfers to 2.5 with pH value, adds the stomach en-1.0kg that the 20000u/g enzyme is lived to it then, 42 ℃ ± 2 ℃ of controlled temperature, stirring velocity 40r/min, enzymolysis 12h, the enzyme that goes out then, 85 ℃ of temperature, time 15min.Treat that the hydrolyzed solution temperature is chilled to 32 ℃ ± 1 ℃ temperature, add 12N sodium hydroxide the hydrolyzed solution pH value is transferred to 7.0 that (the 6000u-8000u/g enzyme is lived, and 32 ± 1 ℃ of temperature, is incubated 16h to add the bent 3kg of A.S.3042 albumen.The song that goes out then, 85 ℃ of temperature, time 15min.Above-mentioned product is put-2～-4 ℃ of refrigeration 12h, and removing by filter precipitation, promptly to get sea cucumber hydrolyzed solution A liquid standby.
Example 3 is removed except that internal organ, cleans the bright sea cucumber 100kg of silt, boils 3min, puts 121 ℃ of cannery retort heating, and constant temperature 3h adds deionized water 30kg after the cooling, puts making beating in the hollander.Slurries are again behind 25kg pressure homogeneous, put in the hydrolytic decomposition pot, the NaOH solution that adds 12N transfers to 9.5 with the slurries pH value, adds A.S.1398 proteolytic enzyme (the 20000u/g enzyme is lived) 0.6kg, 45 ℃ ± 2 ℃ of controlled temperature, stirring velocity 30r/min, enzymolysis 6h, the enzyme that goes out then, 80 ℃, 20min, when treating that the hydrolyzed solution temperature is chilled to 32 ℃ ± 1 ℃, the hydrolyzed solution pH value is transferred to 7 with the 12N hydrochloric acid soln.Add the bent 2kg of A.S.3042 albumen (the 6000-8000u/g enzyme is lived), at 32 ± 1 ℃ of temperature insulation 16h, 85 ℃ of the Qu Wendu of going out, time 15min.After hydrolyzed solution is put under-2～-4 ℃ of conditions and is refrigerated 12h, removing by filter precipitation, promptly to get sea cucumber hydrolyzed solution (B liquid) standby.
Example 4 is removed except that internal organ, cleans the dry Stichopus japonicus 100kg after bubble is sent out of silt, boils 5min, puts 121 ℃ of cannery retort heating, and constant temperature 2h adds deionized water 20kg after the cooling, puts making beating in the hollander.Slurries are again behind 20kg pressure homogeneous, put in the hydrolytic decomposition pot, the NaOH solution that adds 8N transfers to 8.5 with the slurries pH value, adds A.S.1398 proteolytic enzyme (the 20000u/g enzyme is lived) 0.8kg, 45 ℃ ± 2 ℃ of controlled temperature, stirring velocity 20r/min, enzymolysis 8h, the enzyme that goes out then, 85 ℃, 15min, when treating that the hydrolyzed solution temperature is chilled to 32 ℃ ± 1 ℃, the hydrolyzed solution pH value is transferred to 6.5 with the 8N hydrochloric acid soln.Add the bent 3kg of A.S.3042 albumen (the 6000-8000u/g enzyme is lived), at 32 ± 1 ℃ of temperature insulation 16h, 80 ℃ of the Qu Wendu of going out, time 20min.After hydrolyzed solution is put under-2～-4 ℃ of conditions and is refrigerated 24h, removing by filter precipitation, promptly to get sea cucumber hydrolyzed solution (B liquid) standby.
Example 5 places 60 kilograms, 65 to spend liquor immersion 3 days 10 kilograms of wolfberry fruit, filters, and its filtrate is the wolfberry fruit vat liquor.
Example 6 places 50 kilograms, 60 to spend liquor immersion 10 days 10 kilograms of wolfberry fruit, filters, and its filtrate is the wolfberry fruit vat liquor.
Example 7 is got 60 63 kilograms of liquor of degree, 30 kilograms of sea cucumber hydrolyzed solutions (A liquid) that obtained by example 1 and 4 kilograms of wolfberry fruit vat liquors that obtained by example 5,0.5 kilogram of honey, adds to stir to make it uniform mixing together.Add 2.5 kilograms of deionized waters again and adjust the wine degree, blend evenly and be placed on-3～-5 ℃ of temperature refrigerations 72 hours.Disgorging obtains amber limpid transparent liquid and is product of the present invention after filtration.The alcoholic strength of this product is 38 ℃ (20 ℃).
Example 8 is got 40 50 kilograms of liquor of degree, 40 kilograms of sea cucumber hydrolyzed solutions (B liquid) that obtained by example 3 and 5 kilograms of wolfberry fruit vat liquors that obtained by example 6,0.5 kilogram of honey, adds to stir to make it uniform mixing together.Add 4.5 kilograms of deionized waters again and adjust the wine degree, blend evenly and be placed on-3～-5 ℃ of temperature refrigerations 72 hours.Remove by filter throw out, the product alcoholic strength of the present invention that obtains is 20 ° (20 ℃).
Example 9 is got 65 70 kilograms of liquor of degree, 10 kilograms of sea cucumber hydrolyzed solutions (A liquid) that obtained by example 2 and 10 kilograms of the sea cucumber hydrolyzed solutions (B liquid) that obtained by example 3, and 3 kilograms of the wolfberry fruit vat liquors, 1 kilogram of the honey that obtain by example 5, add together and stir, adding 6 kilograms of deionized waters again blends, adjust the wine degree, place 72 hours after-filtration disgorging of-3～-5 ℃ of temperature refrigeration, the product alcoholic strength of the present invention that obtains is 45 ° (20 ℃).
Example 10 is got 50 60 kilograms of liquor of degree, 10 kilograms of sea cucumber hydrolyzed solutions (A liquid) that obtained by example 1 and 20 kilograms of the sea cucumber hydrolyzed solutions (B liquid) that obtained by example 4, and 6 kilograms of the wolfberry fruit vat liquors, 1 kilogram of the honey that obtain by example 6, add together and stir, adding 3 kilograms of deionized waters again blends, adjust the wine degree, place 72 hours after-filtration disgorging of-3～-5 ℃ of temperature refrigeration, the product alcoholic strength of the present invention that obtains is 30 ° (20 ℃).
Annotate: the related ratio of present specification is weight ratio.
Claims (4)
1, a kind of sea cucumber wine, it is characterized in that: it is the wine that is mixed with by following material, and the weight percent of its each component is as follows: the remaining amount of liquor (40 °-65 °) 50-70% sea cucumber hydrolyzed solution 20-40% wolfberry fruit vat liquor 3-6% honey 0.5-1% deionized water
2, sea cucumber wine according to claim 1 is characterized in that: the sea cucumber hydrolyzed solution is to adopt following method to make:
Clean and remove the fresh and alive sea cucumbers internal organ, clean silt.
Self-dissolving adds 10-30% in the sea cucumber of cleaning ionized water stirs with 20-30 rev/min of speed, and temperature 45-50 ℃, time 6-8 hour,
Slurrying with sea cucumber from the solution pulping, homogeneous under 20-25 kilogram pressure again,
Hydrolysis
1. enzymolysis is when PH=2.5-3.5, employing be the stomach en-of sea cucumber weight 0.5-1.0% 40-50 ℃ of temperature enzymolysis 10-12 hour, PH is transferred to 6.5-7, went out enzyme 15-20 minute in the 80-85 temperature,
2. twist that to adopt be that the A.S.3042 albumen song of 2-3% of sea cucumber weight was twisted 16-24 hour 31-33 ℃ of temperature, went out enzyme 15-20 minute, in-2～-4 ℃ of temperature refrigerations 12-24 hour, filter and but remove precipitation again in 80-85 ℃ of temperature.
3, sea cucumber wine according to claim 1 is characterized in that: the sea cucumber hydrolyzed solution is to adopt following method preparation:
Clean and remove fresh and alive sea cucumbers or the dry sea cucumber internal organ of water, clean silt,
Slaking was boiled 3-5 minute, after pulling out again with 121 ℃ of slaking 2-3 hours,
Slurrying cooling back adds the deionized water making beating of 20-30%, homogeneous under 20-25 kilogram pressure again,
Hydrolysis
1. enzymolysis is when PH=8.5-9.5, employing be the A.S.1398 proteolytic enzyme of sea cucumber weight 0.6-0.8% 43-47 ℃ of temperature enzymolysis 6-8 hour, went out enzyme 15-20 minute in 80-85 ℃ of temperature, after the cooling pH value is transferred to 6.5-7,
2. twisting employing is the A.S.3042 albumen song of sea cucumber weight 2-3%, twists 16-24 hour 31-33 ℃ of temperature, goes out enzyme 15-20 minute in 80-85 ℃ of temperature, in-2～-4 ℃ of temperature refrigerations 12-24 hour, removes by filter precipitation again.
4, sea cucumber wine according to claim 1 is characterized in that: the wolfberry fruit vat liquor adopts following method to make, with placing in the 60-65 degree liquor of wolfberry fruit, the weight ratio of itself and liquor is 1: 5-1: 6, soaked 3-10 days, and filtered, its filtrate is the wolfberry fruit vat liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021098042A CN1312267C (en) | 2002-05-21 | 2002-05-21 | Sea cucumbus wine and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021098042A CN1312267C (en) | 2002-05-21 | 2002-05-21 | Sea cucumbus wine and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1459497A true CN1459497A (en) | 2003-12-03 |
| CN1312267C CN1312267C (en) | 2007-04-25 |
Family
ID=29426277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021098042A Expired - Fee Related CN1312267C (en) | 2002-05-21 | 2002-05-21 | Sea cucumbus wine and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1312267C (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100431552C (en) * | 2006-07-17 | 2008-11-12 | 大连太平洋海龙科技有限公司 | Sea cucumber stomach strengthening composition and its preparing method |
| CN101602997A (en) * | 2009-07-21 | 2009-12-16 | 王贵玉 | Sanbao sea cucumber wine and working method thereof |
| CN101899380A (en) * | 2010-07-14 | 2010-12-01 | 大连天伦水产有限公司 | Sea cucumber wine and brewing process thereof |
| CN101993806A (en) * | 2010-11-18 | 2011-03-30 | 易美华 | Preparation method of seahorse, sea snake and sea cucumber compound wine |
| CN102580063A (en) * | 2012-03-08 | 2012-07-18 | 宁波大学 | Preparation method of xanthine oxidase inhibitor |
| CN103255042A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Sea cucumber health-care wine and brewing method thereof |
| CN104893935A (en) * | 2015-06-30 | 2015-09-09 | 青岛浩大海洋保健食品有限公司 | Abalone and sea cucumber compound wine with effect of delaying senescence |
| CN104928135A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Abalone and sea cucumber compound prepared wine |
| CN104928136A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Baobei compound wine with blood lipid regulating function |
| CN104928137A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Sea cucumber and scallop compound wine |
| CN106520475A (en) * | 2016-11-16 | 2017-03-22 | 大连三浦堂食品有限公司 | Trepang fermented glutinous rice and preparation method thereof |
| CN107418852A (en) * | 2017-09-25 | 2017-12-01 | 五宴尊酒业股份有限公司 | A kind of preparation method of strengthen immunity new functional liquor |
| CN107744587A (en) * | 2017-09-13 | 2018-03-02 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber wine for improving cardiovascular function and preparation method thereof |
| CN111218369A (en) * | 2020-03-13 | 2020-06-02 | 百德福生物科技有限公司 | Health-care medicinal liquor capable of improving immunity |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065436C (en) * | 1996-03-18 | 2001-05-09 | 江西赣东钳蝎研究所 | Process for producing health Buthus martensi liquor |
| CN1332238A (en) * | 2001-03-21 | 2002-01-23 | 枣庄市酿酒总厂 | Tonic turtle wine |
-
2002
- 2002-05-21 CN CNB021098042A patent/CN1312267C/en not_active Expired - Fee Related
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100431552C (en) * | 2006-07-17 | 2008-11-12 | 大连太平洋海龙科技有限公司 | Sea cucumber stomach strengthening composition and its preparing method |
| CN101602997A (en) * | 2009-07-21 | 2009-12-16 | 王贵玉 | Sanbao sea cucumber wine and working method thereof |
| CN101602997B (en) * | 2009-07-21 | 2013-04-03 | 王贵玉 | Sanbao sea cucumber wine and processing method thereof |
| CN101899380A (en) * | 2010-07-14 | 2010-12-01 | 大连天伦水产有限公司 | Sea cucumber wine and brewing process thereof |
| CN101899380B (en) * | 2010-07-14 | 2012-10-24 | 大连天伦水产有限公司 | Sea cucumber wine and brewing process thereof |
| CN101993806A (en) * | 2010-11-18 | 2011-03-30 | 易美华 | Preparation method of seahorse, sea snake and sea cucumber compound wine |
| CN101993806B (en) * | 2010-11-18 | 2012-07-25 | 易美华 | Preparation method of seahorse, sea snake and sea cucumber compound wine |
| CN102580063B (en) * | 2012-03-08 | 2013-09-04 | 宁波大学 | Preparation method of xanthine oxidase inhibitor |
| CN102580063A (en) * | 2012-03-08 | 2012-07-18 | 宁波大学 | Preparation method of xanthine oxidase inhibitor |
| CN103255042A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Sea cucumber health-care wine and brewing method thereof |
| CN104893935A (en) * | 2015-06-30 | 2015-09-09 | 青岛浩大海洋保健食品有限公司 | Abalone and sea cucumber compound wine with effect of delaying senescence |
| CN104928135A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Abalone and sea cucumber compound prepared wine |
| CN104928136A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Baobei compound wine with blood lipid regulating function |
| CN104928137A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Sea cucumber and scallop compound wine |
| CN106520475A (en) * | 2016-11-16 | 2017-03-22 | 大连三浦堂食品有限公司 | Trepang fermented glutinous rice and preparation method thereof |
| CN107744587A (en) * | 2017-09-13 | 2018-03-02 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber wine for improving cardiovascular function and preparation method thereof |
| CN107418852A (en) * | 2017-09-25 | 2017-12-01 | 五宴尊酒业股份有限公司 | A kind of preparation method of strengthen immunity new functional liquor |
| CN111218369A (en) * | 2020-03-13 | 2020-06-02 | 百德福生物科技有限公司 | Health-care medicinal liquor capable of improving immunity |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1312267C (en) | 2007-04-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1459497A (en) | Sea cucumbus wine and its preparation method | |
| CN101186626A (en) | Glucosamine and method of making glucosamine from microbial biomass | |
| CN1759731A (en) | Method for preparing complete soluble instant powder of green bean | |
| CN105602783A (en) | Brewing method for paper mulberry fruit wine | |
| CN107198252B (en) | Silkworm pupa protein, compound protein thereof and preparation method thereof | |
| CN104987994A (en) | Begonia root wine brewing method | |
| CN108477619A (en) | A kind of preparation method of compound amino acid chelate calcium | |
| CN106722782A (en) | A kind of low-value freshwater fish petis and processing method | |
| CN1312031A (en) | Sea cucumber nutrient agent and its preparation | |
| CN1923026A (en) | Preparation of liver peptide | |
| CN102220214B (en) | Male silk moth and sea cucumber wine and processing method thereof | |
| CN107484984B (en) | Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method | |
| CN1185960C (en) | Process for preparing micropeptide bone paste | |
| CN101669566A (en) | Enzymolysis method of sea cucumber | |
| CN113201562A (en) | Process for enzymolysis of sea cucumber into multiple amino acids | |
| CN109439716A (en) | A kind of preparation method of silver carp fish protein peptide | |
| CN109393474A (en) | A kind of selenium enriched Spirulina piece and preparation method thereof enhanced human immunity | |
| CN1178642A (en) | Process for preparing seasoning by fresh water shrimp meat enzymolysis | |
| CN1259863C (en) | Production process of algae beverage | |
| CN108396048A (en) | The preparation method of oyster active peptides | |
| CN103947818A (en) | Preparation method of squid active peptide | |
| CN106616017A (en) | Freshwater shrimp aquiculture disease-resistant feed for preventing aquatic pathogens infection and parasitic diseases and preparation method thereof | |
| CN105969575A (en) | Brewing method of health-care boxleaf syzygium root wine | |
| CN112401249A (en) | Preparation method of donkey skin collagen peptide iron zinc chelate | |
| CN106834073A (en) | A kind of shaddock vinegar |
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 | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20090109 Address after: Shahekou District of Dalian City, Liaoning province righteousness Street No. 8 Junan building block B room 1204 zip code: 116021 Patentee after: Dalian Hao Shen Bai Biological Technic Development Co., Ltd. Address before: 1-6, 20 building, Lijia street, Shahekou District, Dalian City, Liaoning Province, zip code: 116021 Co-patentee before: Liu Peiyu Patentee before: Dong Yi Wen |
|
| ASS | Succession or assignment of patent right |
Owner name: DALIAN HAOCANBAI BIOTECHNOLOGY DEVELOPMENT CO., LT Free format text: FORMER OWNER: DONG YIWEN Effective date: 20090109 |
|
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Dalian Hao Shen Bai Biological Technic Development Co., Ltd. Document name: Notification of Termination of Patent Right |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070425 Termination date: 20180521 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |