KR900013065A - Chrysanthemum manufacturing method - Google Patents

Chrysanthemum manufacturing method Download PDF

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Publication number
KR900013065A
KR900013065A KR1019890001470A KR890001470A KR900013065A KR 900013065 A KR900013065 A KR 900013065A KR 1019890001470 A KR1019890001470 A KR 1019890001470A KR 890001470 A KR890001470 A KR 890001470A KR 900013065 A KR900013065 A KR 900013065A
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KR
South Korea
Prior art keywords
liters
chrysanthemum
water
steaming
manufacturing
Prior art date
Application number
KR1019890001470A
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Korean (ko)
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KR910002848B1 (en
Inventor
김광수
Original Assignee
김광수
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 김광수 filed Critical 김광수
Priority to KR1019890001470A priority Critical patent/KR910002848B1/en
Publication of KR900013065A publication Critical patent/KR900013065A/en
Application granted granted Critical
Publication of KR910002848B1 publication Critical patent/KR910002848B1/en

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Classifications

    • 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

Abstract

내용 없음No content

Description

국화주의 제조방법Chrysanthemum manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

찹쌀 8ℓ를 시루에 찌어 가루로 한것에 곡자 가루 4ℓ와 물 12ℓ에 혼합하여 20-23℃내에서 4-5일 경과시키는 제1공정의 밀술에 찹쌀32ℓ를 물에 불여서 찐 후 서냉시킨 것을 곡자가루 12ℓ와 감국화, 생지황, 구기자의 근(또는 구기자의 피)를 각각 4ℓ를 물에 40ℓ에 넣어 물 20ℓ가 되게 달여서 제1공정의 밀술과 혼합한후 20-22℃내에서 5-6일 정도 경과하여 국화주를 얻게 됨을 특징으로 하는 국화주의 제조방법.8 liters of glutinous rice was steamed into flour, mixed with 4 liters of grain flour and 12 liters of water, followed by steaming 32 liters of glutinous rice in water and steaming it in the first step of steaming for 4-5 days at 20-23 ℃. 12 liters of flour, 4 chunks of dried chrysanthemum, raw chrysanthemum and goji root (or goji's blood) are added to 40 liters of water and weighed 20 liters of water. Chrysanthemum liquor manufacturing method characterized in that to obtain a chrysanthemum. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890001470A 1989-02-09 1989-02-09 Process for preparing chrysanthemum wine KR910002848B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890001470A KR910002848B1 (en) 1989-02-09 1989-02-09 Process for preparing chrysanthemum wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890001470A KR910002848B1 (en) 1989-02-09 1989-02-09 Process for preparing chrysanthemum wine

Publications (2)

Publication Number Publication Date
KR900013065A true KR900013065A (en) 1990-09-03
KR910002848B1 KR910002848B1 (en) 1991-05-06

Family

ID=19283684

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890001470A KR910002848B1 (en) 1989-02-09 1989-02-09 Process for preparing chrysanthemum wine

Country Status (1)

Country Link
KR (1) KR910002848B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030053817A (en) * 2001-12-24 2003-07-02 임영순 Manufacturing method of Gu Gi Ju using Gu Gi Ja
KR100480472B1 (en) * 2001-10-09 2005-04-06 주식회사 진로 Method for the preparation of alcoholic liquors using a chrysanthemum water

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100737349B1 (en) * 2006-05-08 2007-07-09 우희열 Manufacturing method of rice wine

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100480472B1 (en) * 2001-10-09 2005-04-06 주식회사 진로 Method for the preparation of alcoholic liquors using a chrysanthemum water
KR20030053817A (en) * 2001-12-24 2003-07-02 임영순 Manufacturing method of Gu Gi Ju using Gu Gi Ja

Also Published As

Publication number Publication date
KR910002848B1 (en) 1991-05-06

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