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Production technology of soy-sauce-flavor gecko liquor

A production process, the technology of gecko wine, which is applied in the production process of sauce-flavored gecko wine, can solve the problems of restricting the development of gecko wine, single taste of wine, and poor taste of wine, so as to increase market value and health value, and improve wine quality. The quality and the effect of improving the sublimation efficiency

Inactive Publication Date: 2016-06-29
李小婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology helps reduce bad taste from grips by removing oily substances on their surfaces during processing or storage. It involves washing off these materials before they are used for consumption. By lower temperatures and adding salts like acids and bases instead of alcohols, this process enhance the effectiveness of cleanings while maintaining good flavors associated therewith. Additionally, it suggests carrying two steps: one step removes unwanted soluble impurities (water), another step prevents damage caused by heat differences between different parts of the system's environment. Finally, an intermediate stage called Saucerine liquid improves the clarity and shelf life of the resulting geckos wines.

Problems solved by technology

This patented technical problem addressed by this patent is how to create an effective way to drinking geckos or other similar products without causing negative side-effects such as bad breathing caused by poor air quality during cookery.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A production process of Maotai-flavor gecko wine, comprising the following steps:

[0028] (1) Take a live gecko, wash it with 2-3% saline water, lightly beat the head to death, remove the head, feet, scales and internal organs, rinse the blood, and then use 3-5% water Soak in acetic acid solution for 30min~60min, pick it up and rinse;

[0029] (2) Soak the gecko treated in step (1) for 4-6 hours in fishy-removing water made from soaking Angelica dahurica, cardamom, lotus leaves, and bamboo leaves, and adding ethyl acetate, wherein each The components are made according to the following proportions by weight: 1 part of ethyl acetate, 1 to 3 parts of Angelica dahurica, 5 to 8 parts of cardamom, 10 to 18 parts of lotus leaves, 5 to 9 parts of bamboo leaves, and 200 to 500 parts of water , after soaking, boil in boiling water for 20-30 seconds, then dry the water on the surface of the gecko;

[0030] (3) Seal the dried Gecko, put it in the freezer for 24~48 hours, remove...

Embodiment 2

[0039] A production process of Maotai-flavor gecko wine, comprising the following steps:

[0040] (1) Take a live gecko, wash it with 2-3% saline water, lightly beat the head to death, remove the head, feet, scales and internal organs, rinse the blood, and then use 3-5% water Soak in acetic acid solution for 30min~60min, pick it up and rinse;

[0041] (2) Soak the gecko treated in step (1) with fishy water for 4-6 hours. The fishy water is made by soaking Angelica dahurica, cardamom, lotus leaves, and bamboo leaves. The components are in the following parts by weight: The ratio is made: 1~3 parts of Angelica dahurica, 5~8 parts of cardamom, 10~18 parts of lotus leaves, 5~9 parts of bamboo leaves, 200~500 parts of water. After soaking, put it in boiling water and cook for 20~30s , then the moisture on the gecko surface is dried;

[0042] (3) Seal the dried Gecko, put it in the freezer for 24~48 hours, remove the sealing device after taking it out, put it in a low-temperature ...

Embodiment 3

[0047] A production process of Maotai-flavor gecko wine, comprising the following steps:

[0048] (1) Take a live gecko, wash it with 2-3% saline water, lightly beat the head to death, remove the head, feet, scales and internal organs, rinse the blood, and then use 3-5% water Soak in acetic acid solution for 30min~60min, pick it up and rinse;

[0049] (2) Soak the gecko treated in step (1) for 4-6 hours in fishy-removing water made from soaking Angelica dahurica, cardamom, lotus leaves, and bamboo leaves, and adding ethyl acetate, wherein each The components are prepared according to the following proportions by weight: 1 part of ethyl acetate, 2 parts of Angelica dahurica, 7 parts of cardamom, 16 parts of lotus leaves, 8 parts of bamboo leaves, and 450 parts of water. 20~30s, then dry the water on the surface of the gecko;

[0050] (3) Seal the dried Gecko, put it in the freezer for 24~48 hours, remove the sealing device after taking it out, put it in a low-temperature drye...

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PUM

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Abstract

The invention discloses a production technology of soy-sauce-flavor gecko liquor.The production technology includes the following steps that 1, live geckos are taken, washed with brine and slightly hit in the heads to death, the heads, feet, scales and viscera are removed, blood is thoroughly washed away, and the treated geckos are soaked in an acetic acid solution, bailed out and then washed clean; 2, the geckos are soaked in fishy smell removing water for 4-6 h and put into boiling water to be boiled for 20-30 s after soaking is finished, and then the geckos are aired to remove moisture on the skin; 3, the aired geckos are sealed and put into a freezing chamber to be frozen for 24-48 h, a sealing device is removed after the geckos are taken out, and then the geckos are put into a low-temperature drier to be dried; 4, soy-sauce-flavor baijiu is selected as base liquor, and brewing is performed for 2-24 months.According to the production technology, by removing moisture in gecko bodies in a low-temperature drying mode, the fishy smell can be volatilized along with sublimation of the moisture, effective ingredients in the gecko bodies can be maintained to the maximum, and thus the overall quality of the product can be improved.

Description

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Claims

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Application Information

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Owner 李小婷
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