Method for preparing cucumber wine

A production method and cucumber technology are applied in the preparation of alcoholic beverages, etc., which can solve the problems affecting the taste and appreciation of cucumber wine, the low success rate of cucumber wine production, and the slender body of green cucumber, so as to achieve a non-pungent taste and good appearance. Clear, well-grown results

Inactive Publication Date: 2016-06-22
胡裕民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the temperature, light, bottle size and fixation method are not well grasped, cucumbers will easily die, fall off and rot in the bottle or grow into deformities, which will directly lead to a low success rate of cucumber wine production or serious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The open-air sowing and cultivation of white cucumbers was carried out from June to September of that year, and it was suitable for sowing during this period. The growth period of white cucumber is divided into seedling period, flowering period, fruiting period and harvesting period. Select 500 small white cucumbers with a body length of 2-6cm and a handle length of 1-3cm in the early stage of fruiting, and cover them with a small transparent glass bottle from bottom to top, so that the cucumbers hang in the bottle without any contact with the bottle wall , and then fix the clear glass bottle. When setting the bottle, be careful not to touch the surface of the cucumber with your hands. The size of the bottle is preferably 8-10 cm in diameter at the bottom, 12-15 cm in height, and 2-4 cm in diameter at the top. The growth management of cucumbers in bottles is the key. Frequent management and more observations are required to keep the melon fields moist, appropriate use ...

Embodiment 2

[0018] From September of that year to March of the following year, sowing and cultivation of white cucumbers were carried out in greenhouses, and the temperature, humidity and light in the greenhouses were strictly controlled. After sowing the white cucumbers, put 500 healthy small cucumbers with a body length of 2-6cm and a handle length of 1-3cm into glass bottles. Do not touch the surface of the cucumber with your hands when setting the bottle. After the bottle is set, there should be no contact between the cucumber and the bottle wall, and the glass bottle should be fixed so that it will not move. During the growing period of cucumbers in bottles, the field management is as strict as in Example 1, the ambient temperature in the greenhouse is controlled between 18-26°C, the humidity is controlled at 60-90%, and the light can be appropriately increased to maintain a half-shady and half-sun climate . After the white cucumber grows up, it is picked in bottles, and then washed...

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PUM

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Abstract

The invention relates to a method for preparing a cucumber wine. The method comprises the following steps: (a) sowing white cucumber seeds for seedling raising, and carrying out open-air or greenhouse growth; (b) sleeving each whole white cucumber with a small-necked transparent glass bottle when the length of each white cucumber is 2cm to 6cm so as to enable white cucumbers to continue to grow in bottles, controlling the white cucumber growth temperature to 18 DEG C to 26 DEG C, and controlling the humidity to 60% to 90%; (c) taking off mature cucumbers together with the transparent glass bottles, carrying out washing by water and liquor sequentially, and carrying out drying; (d) filling up each transparent glass bottle with sorghum liquor of 52 to 55 degrees, carrying out sealing, and carrying out storage for more than 3 months in a cellar with the temperature of 10 DEG C to 15 DEG C. According to the method for preparing the cucumber wine, provided by the invention, the success rate reaches up to 90%, the cucumbers in the bottles are good in growth and are free of deformity, and the prepared cucumber wine is good in taste, rich in nutrition, clear in appearance and green in color and is not pungent; rich moisture and nutrients in the cucumbers are dissolved into alcohol, so that the alcohol content of the liquor is lowered, the flavor of the liquor is adjusted, and the cucumber wine is suitable for people of all ages and both sexes in long term.

Description

technical field [0001] The invention relates to a method for making wine, in particular to a method for making cucumber wine. Background technique [0002] Many people have the habit of drinking, especially in the cold winter, moderate drinking can promote blood circulation and maintain body temperature. Alcoholic beverages currently on the market are mainly white wine, which often has a high degree of alcohol and a spicy taste, and is prone to side effects such as dizziness and drunken vomiting after drinking. As a common vegetable, cucumber has a sweet taste, is rich in various vitamins and minerals, and has a water content of up to 98%. If the whole cucumber is directly used to make cucumber wine, it can not only improve the pungent taste of liquor, enhance the nutritional value of the wine, but also meet people's demands for health preservation. [0003] A very important link in making cucumber wine is the growth control of cucumbers in the bottle. If the temperature,...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 胡裕民
Owner 胡裕民
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