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Method for making Indian Buead soaking liquor

A production method and technology of Poria cocos, which is applied in the field of production of poria cocos herbal food brewing wine, can solve the problems of underutilization of medicinal effects, and achieve the effects of enhancing immunity, sweet taste, and special fungus fragrance

Inactive Publication Date: 2011-05-11
黄登平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, Poria cocos is only used as a delicacy, a delicacy for nourishing food, and its medicinal effect has not been fully utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1, according to the formula of the present invention: every 10 kilograms of 60 degrees of pure grain wine soaked fresh poria cocos 2 kilograms, wild dried Ganoderma lucidum slices 0.6 kilograms, wolfberry 0.5 kilograms, rock sugar 0.5 kilograms. The production method is to clean the fresh poria cocos, put it into the tank after the water is dry, put the wild dried ganoderma lucidum slices, wolfberry, rock sugar, and then pour pure grain wine to brew for more than three months, after packaging After that, the product is ready for sale. The pure grain wine used can be sorghum wine, grain wine, wheat wine, buckwheat wine and the like.

Embodiment 2

[0009] Embodiment 2, according to the formula of the present invention: every 10 kilograms of 65 degrees of pure grain wine soaked fresh poria cocos 2 kilograms, wild dried Ganoderma lucidum slices 0.6 kilograms, wolfberry 0.5 kilograms, rock sugar 0.5 kilograms. The preparation method is the same as in Example 1.

Embodiment 3

[0010] Embodiment 3 The formula of the present invention is as follows: every 10 kilograms of 62 degrees of pure grain brewed with fresh poria cocos 2 kilograms, wild dried ganoderma lucidum slices 0.6 kilograms, wolfberry 0.5 kilograms, rock sugar 0.5 kilograms. The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a method for making Indian Buead soaking liquor, which is to soak 2 kilograms of fresh Indian Buead, 0.6 kilogram of wild dry ganoderma lucidum pieces, 0.5 kilogram of wolfberry fruit and 0.5 kilogram of rock sugar in each 10 kilograms of 60 to 65-degree pure grain liquor. The making method comprises: cleaning fresh Indian Buead and drying the fresh Indian Buead in the air; filling the fresh Indian Buead in a container; and filling the wild dry ganoderma lucidum pieces, the wolfberry fruit and the rock sugar into the container, pouring the pure grain liquor to soak the materials for more than three months, and packaging. The Indian Buead soaking liquor made by the method has unique fungus fragrance, tastes soft, sweet, mellow and pure, is rich in fragrance, and has the obvious advantages of tonifying Yang and kidney, nourishing Yin, regulating Qi, maintaining beauty, keeping young and improving immunity.

Description

technical field [0001] The invention belongs to the technical field of medicinal food health wine, especially the production method of poria cocos medicinal food brewed wine. Background technique [0002] Poria cocos is a rare, unique and expensive wild fungus. It is rich in nutrition, unique in fragrance and delicious in taste. Poria cocos grows in the soil 0.3 to 0.5 meters deep from the ground surface. It has dozens of nutrients needed by the human body, especially the functions of nourishing yin and strengthening yang, strengthening the body, and promoting human metabolism. Therefore Poria cocos is often praised as a natural aphrodisiac. But at present Poria cocos is only used as a delicacy, a food for nourishing food, and its medicinal effect has not been fully utilized. Contents of the invention [0003] The purpose of the present invention is to overcome the limitations of the existing Poria cocos, make full use of its medicinal value and give full play to its fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 黄登平
Owner 黄登平
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