Method for preparing portable fresh-keeping sweet wine

A production method and portable technology, applied in the field of production of portable fresh-keeping liqueur, can solve the problems of inconvenient carrying, short fresh-keeping shelf life, etc.

Inactive Publication Date: 2010-05-26
湖南长乐情食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Often eaten, it can relax tendons, replenish qi, nourish blood and beautify the skin. It is deeply loved by consumers. However, the liqueur made by traditional methods has two major defects: one of the defects is that...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] 1. Making original liqueur.

[0019] Select 50kg of three-inch sweet-scented osmanthus glutinous rice, soak it in water for 2 hours, wash it, put it in a wooden peg and steam it, then pour cold water on it, cool it to 20°C, drain the water and mix it evenly with sweet wine fermented koji, Put it in a pottery container, cover it, and put it in a constant temperature room at 28°C for 48 hours.

[0020] 2. Make liqueur block solids.

[0021] Filter the prepared rum, and freeze-dry the filter residue, ie distiller's grains, in a quick-freezing device at an ultra-low temperature below -40°C to form a 25-gram block-shaped solid, which is vacuum-packed.

[0022] 3. Make seasoning packets.

[0023] The filtered rum juice is mixed with an appropriate amount of white sugar, 0.3‰ of food additive sodium dehydrogenate, and 0.3 ‰ of rum essence, and then packaged into 35 grams per bag and sterilized at high temperature for 25 minutes.

[0024] 4. Packaging finished products.

[...

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PUM

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Abstract

The invention relates to a method for preparing portable fresh-keeping sweet wine, which is characterized by comprising the following steps: 1, preparing fumet sweet wine; 2, preparing a massive solid matter of the sweet wine; 3, preparing a seasoning bag; and 4, packaging a finished product. The sweet wine prepared by the method is portable and convenient; and the fresh-keeping period can reach 12 months.

Description

Technical field: [0001] The invention relates to a method for making portable fresh-keeping liqueur, which belongs to the technical field of food processing and production. Background technique: [0002] Sweet wine is also known as fermented glutinous rice. The production of this food has a long history in my country. Especially the sweet wine made in Changle Town, Miluo City, Hunan Province, has enjoyed a high reputation in the central and southern regions since the Qianlong period of the Qing Dynasty. Changle sweet wine is made from high-quality "three grains" sweet-scented osmanthus glutinous rice and mixed with special plant fermented koji. It is sweet and delicious, rich in vitamins needed by the human body. Often eaten, it can relax tendons, replenish qi, nourish blood and beautify the skin. It is deeply loved by consumers. However, the liqueur made by traditional methods has two major defects: one of the defects is that the shelf life of freshness is short. At abo...

Claims

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Application Information

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IPC IPC(8): C12G3/06
Inventor 胡亮胡健
Owner 湖南长乐情食品科技股份有限公司
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