Glutinous rice wine prepared with cuttlefish bones and broadleaf holly leaves and preparation method thereof

A technology of Gukudingcha and cuttlefish bone, which is applied in the field of food processing, can solve rare problems, achieve rich aroma, good taste, and improve nutritional efficacy

Active Publication Date: 2013-07-17
汨罗市科技开发交流中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, people already know that Kuding tea has many functions such as clearing away heat and refreshing heat, improving eyesight and improving intelligence, promoting body fluid and quenching thirst, diuretic and strengthening heart, moistening throat and relieving cough, l

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] A kind of preparation method of squid bone Kudingcha rice wine comprises the following steps:

[0025] (1) Leaching

[0026] The raw materials of Chinese herbal medicines in the formula, Yu Liren, heather leaves, Dinggongteng, Smilax cocos, Moutan cortex, and gardenia are sorted and removed. After cleaning, they are sent to a pulverizer for crushing. After crushing, they pass through a 60-mesh sieve, and the sieved Chinese herbal medicine particles are evenly added In the extraction tank, add white wine, seal and soak for 3 days, filter to remove slag, and obtain the Chinese herbal medicine extract; then chop the cuttlefish bone, put it into the Chinese herbal medicine extract, seal and soak for 6 days, filter to remove the residue, and obtain the squid bone Extraction solution;

[0027] (2) Soaked rice

[0028] Wash the glutinous rice with mountain spring water for 3 times, then put it into a basin, add Liangshan spring water that is 3 cm above the surface of the ...

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PUM

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Abstract

The invention discloses glutinous rice wine prepared with cuttlefish bones and broadleaf holly leaves and a preparation method thereof. The raw materials include, by weight: 60-80 parts of glutinous rice, 5-10 parts of cuttlefish bones, 8-12 parts of broadleaf holly leaves, 2-3 parts of Chinese dwarf cherry seeds, 1-3 parts of Chinese photinia leaves, 2-3 parts of erycibe obtusifolia benth, 1-2 parts of smilax, 2-3 parts of cortex moutan radicis , 1-2 parts of gardenia, 3-5 parts of white sugar, 10-15 of wine yeast and 20-30 parts of liquor. The cuttlefish bones are soaked in extract liquid of herbals of the smilax, the gardenia, the erycibe obtusifolia benth and the like, nutrition of the cuttlefish bones can be utilized while functionality of the herbals can be utilized, both the nutrition and the functionality can be achieved, so that nutritional benefits of the glutinous rice wine are improved. The glutinous rice wine is good in taste, strong in aroma, sweet and delicious and sweet in sour, and has functions of eliminating summer-heat by cooling, helping produce saliva and slaking thirst, moistening throats and calming coughs, relaxing tendons and activating collaterals, dispelling the wind and tonifying kidney, activating blood and dissolving stasis and the like without any toxic or side effect, is adaptable to drinking by various people, and is novel nutritional healthy wine.

Description

technical field [0001] The invention relates to squid bone Kudingcha rice wine and belongs to the technical field of food processing. Background technique [0002] At present, people already know that Kuding tea has many functions such as clearing away heat and refreshing heat, improving eyesight and improving intelligence, promoting body fluid and quenching thirst, diuretic and strengthening heart, moistening throat and relieving cough, lowering blood pressure and losing weight, suppressing cancer and preventing cancer, anti-aging, and promoting blood vessels. Dingcha is used as a daily beverage raw material, but it is rare to see reports that Kudingcha and squid bone are combined to prepare squid bone Kudingcha rice wine. Contents of the invention [0003] The object of the present invention is to provide a squid bone Kudingcha rice wine and a preparation method thereof in order to enrich the types and tastes of the rice wine. [0004] For achieving above object, techni...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/744A61P29/00A61P11/14A61K35/56A61K35/618
Inventor 陆开云
Owner 汨罗市科技开发交流中心
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