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Preparation method of sheep placenta wine

A sheep placenta and alcohol technology, which is applied to the preparation of alcoholic beverages and other directions, can solve the problems of large fishy smell, bad taste and difficult absorption, and achieve the effects of small fishy smell, promoting skin blood circulation and lowering cholesterol.

Inactive Publication Date: 2017-03-01
伊犁肖尔布拉克酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sheep placenta on the market is mainly prepared in capsules, mostly freeze-dried powder with some food additives. Due to individual differences, there are disadvantages such as difficult absorption, strong fishy smell, and bad taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Raw material ratio is:

[0026] 100 parts of rice, 50 parts of sheep placenta, 0.5 parts of woody fragrance, 5 parts of almond, 0.5 part of Xiaoqu.

[0027] 2. Preparation of Sheep Placenta Wine by Fermentation

[0028] Wash the sheep placenta, add almonds and cook in water; cook the glutinous rice to get cooked rice; cool and mix the cooked sheep placenta and cooked rice, add woody incense and crushed koji, stir well and set aside at temperature Sealed fermentation at 30 DEG C for 5-12 days produces an alcohol content greater than 0.5% vol; the solid part obtained after fermentation is pressed, and the fermented liquid obtained after pressing is mixed, clarified and sterilized to obtain sheep placenta wine.

Embodiment 2

[0030] 1. Raw material ratio is:

[0031] 100 parts of rice, 10 parts of sheep placenta, 0.3 parts of woody fragrance, 10 parts of almond, 0.2 part of Xiaoqu.

[0032] 2. Preparation of Sheep Placenta Wine by Fermentation

[0033] Wash the sheep placenta, add almonds and cook in water; cook the glutinous rice to get cooked rice; cool and mix the cooked sheep placenta and cooked rice, add woody incense and crushed koji, stir well and set aside at temperature Sealed fermentation at 26°C for 5-12 days produces an alcohol content greater than 0.5% vol; the solid part obtained after fermentation is pressed, and the liquid obtained after pressing is mixed with the fermentation liquid, clarified and sterilized to obtain sheep placenta wine.

Embodiment 3

[0035] 1. Raw material ratio is:

[0036] 100 parts of rice, 80 parts of sheep placenta, 1 part of muxiang, 1 part of almond, 0.8 part of Xiaoqu.

[0037] 2. Preparation of Sheep Placenta Wine by Fermentation

[0038] Wash the sheep placenta, add almonds and cook in water; cook the glutinous rice to get cooked rice; cool and mix the cooked sheep placenta and cooked rice, add woody incense and crushed koji, stir well and set aside at temperature Sealed fermentation at 35°C for 5 to 12 days produces an alcohol content greater than 0.5% vol; the solid portion obtained after fermentation is pressed, and the liquid obtained after pressing is mixed with the fermented liquid, clarified and sterilized to obtain sheep placenta wine.

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PUM

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Abstract

The invention discloses a preparation method of sheep placenta wine. The preparation method comprises S10, washing sheep placenta, adding apricot kernels into the sheep placenta and boiling the sheep placenta and apricot kernels in water, S20, cooking raw rice to obtain cooked rice, S30, cooling the cooked sheep placenta, apricot kernels and rice, mixing them, adding costusroot and pulverized Xiaoqu into the mixture, uniformly stirring the mixture, and carrying out seal fermentation to obtain wine with an alcohol level of 0.5%vol, S40, clarifying the fermentation broth obtained by the step S30 and carrying out sterilization to obtain the sheep placenta wine. The preparation method of the sheep placenta wine can fully release nutrients of the sheep placenta into the wine. The prepared sheep placenta wine is rich in nutrients and the nutrients are easily absorbed by the human body.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing sheep placenta wine. Background technique [0002] Sheep placenta is the tissue responsible for the exchange of blood and nutrients between the mother and the fetus when the ewe conceives the fetus, and can produce a lot of active substances. Sheep placenta is the tissue closest to human placenta in nature, so it can be absorbed well. The nutritional composition of sheep placenta is basically the same as that of human placenta, and its nutritional structure is closest to that of human placenta. Its reasonable natural structure and particularly rich nutritional content have become the first choice for animal placenta. Sheep placenta in March to April is called sheep embryo, because there are many milk bubbles that have not been absorbed by lambs, so it has better utilization value, and the nutrition of sheep placenta is higher than that of postpartum sheep pla...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 黎贤书
Owner 伊犁肖尔布拉克酒业有限责任公司
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