Barley-fragrance fish flesh rice wine and preparation method thereof

Abstract

The invention provides a barley-fragrance fish flesh rice wine and a preparation method thereof. The barley-fragrance fish flesh rice wine is characterized by being prepared from the following raw materials by weight: 1 to 2 parts of root and vine of manyprickle acanthopanax, 2 to 3 parts of fleece-flower root, 2 to 3 parts of anemarrhena, 4 to 5 parts of cedronella, 3 to 4 parts of grosvenor momordica flower, 1 to 2 parts of She lingya grass, 1.5 to 2.5 parts of Commelina hengalensis L., 40 to 45 parts of barley kernel, 10 to 11 parts of highland barley meal, 6 to 7 parts of sweet apricot kernel, 6 to 7 parts of broad bean, 5 to 6 parts of Sedum aizoon, 50 to 55 parts of fish flesh, 4 to 5 parts of dark plum, 6 to 7 parts of cream, 500 to 520 parts of rice wine and 10 to 12 parts of a nutrition additive. The barley-fragrance fish flesh rice wine has rich barley fragrance, unique flavor and abundant nutrients; the fish flesh in the barley-fragrance fish flesh rice wine can supplement protein to a human body, the broad bean and the sweet apricot kernel contain eight essential amino acids, trace elements and vitamins, so nutrients of the barley-fragrance fish flesh rice wine are enriched; moreover, a plurality of Chinese herbal medicines are added during processing, so the barley-fragrance fish flesh rice wine is capable of invigorating blood circulation, relaxing veins, strengthening the stomach, tonifying the kidney, clearing heat, improving eyesight, reducing blood pressure and lowering down blood lipid.

Description

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AI Technical Summary

Benefits of technology

This patented technology provides an effective way to make food that taste good without adding too much sugar or calories due to its high level of citrus fruity smell. It also contains certain ingredients like rice grain with specific health benefits such as reducing cholesterols by increasing lipoproteic acid levels through dietary therapy. Overall this makes it easier than other methods to improve their quality while maintaining excellent sensory attributes.

Problems solved by technology

The technical problem addressed in this patented text relates to providing healthcare functions on non-liquid products like alcoholic liquids without compromising their taste or quality.