Method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar

Abstract

A method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar comprises the following steps of: getting materials ready, drying the materials, performing constant-temperature pretreatment on dried pawpaw through a plurality of temperature zones, preparing raw material wine from white spirit, the dried pawpaw, sugar and mushrooms through soaking, distilling out the original liquor of the mushroom-pawpaw wine and blending the left liquid as the original liquor of the mushroom-pawpaw vinegar into the mushroom-pawpaw wine product, and then processing the original liquor of the mushroom-pawpaw vinegar into the mushroom-pawpaw vinegar product. The method provided in the invention is capable of producing the mushroom-pawpaw wine and the mushroom-pawpaw vinegar simultaneously, so that the raw materials mushroom and pawpaw are thoroughly utilized. The mushroom-pawpaw wine of the invention contains rich active ingredients in the pawpaw and the mushroom and has full mushroom-pawpaw smells, and can be stored for a long time at the normal temperature. The mushroom-pawpaw vinegar of the invention is prepared by taking full advantage of a plurality of organic acids such as malic acid, tartaric acid, citric acid and the like separated from the pawpaw wine; the sour of the vinegar is pure and soft; the vinegar contains rich active ingredients in the pawpaw and the mushroom and has full smells of the mushroom and the pawpaw; and the sour of the vinegar is stable and can be preserved for a long time. Besides, the mushroom-pawpaw vinegar can be used for cooking dishes or used as health-care vinegar for often taking, thereby achieving the effects of building and strengthening the body.

Description

Technical field

[0001] The present invention involves a method of preparing for wine and vinegar. Specifically, the preparation method of mushroom papaya wine and shiitake paddy gourd vinegar. Background technique

[0002] Chaenomeles Lagenaria (Loisel.) Koidz) Fruit of Begonia Department of Botanical Plants.Papaya is rich in vitamins, protein and glyphic acid, beriic acid, citrate, and oleic acid, etc., and also contain flavonoids, saponins and potassium, magnesium, zinc, iron, manganese, phosphorus, etc.Trace elements, have high medicinal value, are still good food ingredients.According to records, papaya can flatten the liver and relieve tendons, drive the wind and promote blood, and the spleen, and humidity.It has the effectiveness of strong, excited, analgesic, and humidity and tendons. It is used for wet paralysis, soreness and pain in the waist and knees, vomiting and diarrhea, heat stroke, beets edema, dampness, etc.pain.In the vast area of ​​southern my country, papaya h...

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