Rice wine with blood circulation promotion and blood stasis removal functions and preparation method thereof

Abstract

Rice wine with blood circulation promotion and blood stasis removal functions comprises, by weight, 180-210 parts of rice, 30-35 parts of wheat koji, 10-15 parts of high-zinc tea leaves, 1-2 parts of the root of redback christmashush, 30-40 parts of red koji rice, 1-1.2 parts of ardisia japonica, 0.9-1.1 parts of madder, 0.7-0.8 part of cattail pollen, 10-15 parts of pork livers and 7-8 parts of Chinese chives. The rice wine has the advantages that various kinds of Chinese medicinal herbs are added during processing and the effects of clearing heat, promoting diuresis, promoting blood circulation, removing blood stasis, relaxing tendons, activating collaterals, cooling blood, stopping bleeding and clearing away heat and toxic materials are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to rice wine brewing, in particular to a blood-activating and stasis-removing rice wine and a preparation method thereof. Background technique [0002] The annual output of my country's rice wine is about 1.5 million tons, which is developing very rapidly. At the same time, the rice wine industry also has development "bottlenecks" such as pollution, high energy consumption, and low equipment level and automation. It is urgent to conduct systematic and in-depth research to improve the technology and equipment level of rice wine production process, realize the modernization of rice wine industry, and make rice wine industry embark on the road of sustainable development on the basis of maintaining traditional characteristics. In the rice wine brewing process, the cooking operation is the process that emits the most pollutants and consumes the most energy, including two operationa...

AI Technical Summary

Problems solved by technology

However, there are still many problems in the current rice roasting technology, mainly including: air pollution and energy waste caused by roasting tail gas emissions; roasting equipment requires high processing precision, large equipment investment, high control accuracy requirements, and difficult maintenance, etc. ; There is also a low level of research on roasting technology, lack of a clear understanding of the grain starch gelatinization change mode and mechanism during the roasting process, and the lack of a clear and direct theoretical basis and method for direct guidance on the roasting process control and equipment scale-up