Mutton tonic wine and its brewing technology

Abstract

The invention relates to mutton tonic wine, which is brewed by adopting mutton, rice and paddy as main raw materials and comprises the following components by weight percent 22 to 25 percent of mutton, 63 to 68 percent of rice, 10 to 12 percent of paddy, 0.30 to 0.35 percent of alpinia japonica, 0.28 to 0.32 percent of distiller yeast, 0.35 to 0.40 percent of amplexicaul cynanchum and 0.008 to 0.012 percent of stevia rebaudiana. According to the mutton tonic wine brewed by the brewing process, not only can nutrients of the raw materials be maintained, but also the nutrition healthcare effect of the mutton can be further enhanced, the mutton smell also can be eliminated, the taste is good, the nutrients are balanced and rich, and functions on conditioning qi and blood of the human body, building the body and repelling the wind can be realized; the mutton tonic wine is not only suitable for ordinary people to drink, but also suitable for the seniors and the weak to drink frequently and has a good function for preventing and treating postpartum puerperal fever.

Description

technical field [0001] The invention belongs to the technical field of wine processing. More specifically, the invention relates to a preparation process for producing nutritional health wine mainly using mutton, rice and paddy as main raw materials. Background technique [0002] Sheep are cold-resistant by nature and are mainly produced in cold plateau areas; mutton is the meat of bovid goats and sheep, and is one of the main meat foods. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef, so it is very popular among people. Mutton can protect against wind and cold, and in addition it can nourish the body. All deficiencies such as postpartum physical deficiency have therapeutic and tonic effects, and are most suitable for consumption in winter, so they are called winter tonics. [0003] "Compendium of Materia Medica" records that "mutton can warm the middle and nourish the deficiency, nourish the middle and nourish the qi, appetize and kee...

AI Technical Summary

Problems solved by technology

This kind of blended wine has a high degree of content, and its taste is heavy and special. It is suitable for a small number of people to drink, and it is difficult for the general public to accept it. Moreover, because of its low nutritional content, its nourishing and health care effect is poor.

Patent ZL200810019581.8 discloses a kind of mutton wine, which is made by soaking mutton and medicine in liquor. 20-30 parts of licorice, 2-4 parts of ginger, 15-25 parts of green onion, 900-1500 parts of white wine; the finished product is obtained after the wine extract is processed by soaking, although licorice, ginger and green onion are added, but through simple Soaking can't completely remove the smell of mutton, the taste is poor, and the alcohol content required for soaking is high, its health care effect is poor, and it is not suitable for long-term consumption by weak constitutions such as pregnant women.

Patent ZL200410098616.3 discloses a fresh lamb fresh rice wine, which is fermented and aged with sweet wine koji, yellow rice wine koji, fresh lamb, wolfberry, licorice, wood fragrance and almonds. It has a special taste and is only suitable for some northern regions. People drink it, and the raw material content of mutton is low, so it is difficult to exert the nourishing effect of mutton