Method for producing osmanthus-flavored wine
A production method, the technology of sweet-scented osmanthus wine, is applied in the production field of sweet-scented osmanthus wine, which can solve the problems of no scent of sweet-scented osmanthus, only the taste of wine, and the inability to highlight the characteristics of sweet-scented osmanthus, and achieve the effects of high safety, mellow taste and natural fragrance
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Embodiment 1
[0015] First prepare the orange-flavored slurry, dry the kaolin and grind it into a powder to remove impurities and sieve. Mix the powder with chopped citrus peel, banana peel, pear, apple and osmanthus with water to form a thick slurry until it can be used by hand Knead out the shape; then dry the water in the fresh osmanthus that has been cleaned and sieved to 80% dryness to obtain 50kg of dried osmanthus, then stir with 3kg of honey and 200g of salt, then put it in the jar, and tie the mouth of the jar with food-grade plastic Tighten it, then seal it with orange-fragrant mud, and place it in the basement at 15°C for 7 days to ferment to make osmanthus pulp; then add 32kg of grain wine at 52°C to the fermented osmanthus pulp, mix it thoroughly, and make osmanthus early 85.2kg of wine; then put 426g of fresh pork suet in the wine, tighten the mouth of the jar with food-grade plastic, and then seal it with orange mud. After sealing for half a year, take out and filter the osmant...
Embodiment 2
[0017] First prepare the orange-flavored mud, dry the kaolin and grind it into a powder to remove impurities and sieve. Mix the powder with chopped orange peel, banana peel, pear, apple and sweet-scented osmanthus with water to form a thick slurry until it can be used by hand Kneading out the shape is the orange scented mud; then, the water in the fresh osmanthus after being cleaned and sieved is aired until 80% dry, and 200kg of dried osmanthus is obtained. Then it is stirred with 14kg of honey and 1kg of salt, and then placed in the altar. Tighten it with food-grade plastic, then seal it with kaolin mud, and place it in the basement at 20°C for 7 days to make osmanthus pulp; then leave 100kg of the fermented osmanthus pulp in the wine jar and add 52°C 60kg of grain wine, make it fully mixed to make 160kg of sweet-scented osmanthus first wine; then put 800g of fresh pork suet in the wine, tighten the mouth of the jar with food-grade plastic, and then seal it with orange mud, se...
Embodiment 3
[0019] First prepare the orange-flavored mud, dry the kaolin and grind it into a powder to remove impurities and sieve. Mix the powder with chopped orange peel, banana peel, pear, apple and sweet-scented osmanthus with water to form a thick slurry until it can be used by hand Kneading out the shape is the orange-flavored mud; then, the water in the fresh osmanthus after being cleaned and sieved is aired until 80% dry, and 150kg of dried osmanthus is obtained, and then mixed with 12kg of honey and 900g of salt, and then placed in the altar. Tighten it with food-grade plastic, then seal it with kaolin mud, and place it in the basement at 25°C for 8 days to make osmanthus pulp; then leave 100kg of the fermented osmanthus pulp in the wine jar, and then add 52°C 60kg of grain wine, make it fully mixed to make 160kg of sweet-scented osmanthus first wine; then put 800g of fresh pork suet in the wine, tighten the mouth of the jar with food-grade plastic, and then seal it with orange mud...
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