Manual making method of cherokee rose fruit wine

The technology of Jinyingzi wine and Jinyingzi is applied in the field of manual Jinyingzi wine brewing, which can solve the problems of loss of nutrients, astringent taste of fruit wine, complicated process, etc., and achieve the effect of maintaining nutrition, strong aroma and good taste.

Inactive Publication Date: 2017-09-22
于惠鲜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruit wine made by the first method has a slightly astringent taste and complicated process
Man...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A method for brewing handmade golden cherry wine, comprising the following steps: (1) Collecting golden cherry: one week before and after the winter solstice, collecting fresh reddish or bright red golden cherry, deburring, washing, and drying Water, set aside; (2) Steaming: spread the treated golden cherry seeds flat in the steamer for steaming, continue to steam for 8 minutes after the water is boiled, turn off the heat and continue to simmer for 5 minutes, and take out of the pot; (3) Dry in the sun Or drying: put the golden cherry in an oven to dry or put it on the cement floor to dry, so that the water content of the golden cherry is lower than 15%; (4) Soaking: put the processed golden cherry into a small Sealed and soaked in pot rice wine for more than 5 months, the weight ratio of golden cherry seeds and small pot rice wine is 1:3, the alcohol content of small pot rice wine is 25%, and the brewing method of small pot rice wine includes the following steps: (1 ) ...

Embodiment 2

[0013] A method for brewing handmade rosa chinensis wine, comprising the following steps: (1) Gathering rosa chinensis: Collecting fresh reddish or bright red roe chinensis without insects and not rotten one week before and after the winter solstice; (2) Cooking: Remove the burrs, wash and dry the fresh golden cherry seeds, spread them evenly in the steamer for steaming, continue to steam for 12 minutes after the water is boiled, turn off the heat and continue to simmer for 10 minutes, and take out of the pot; (3) Dry or bake Drying: Put the golden cherry seeds in an oven to dry or put them on the cement floor to dry, so that the water content of the golden cherry seeds is less than 15%; (4) Soaking: Put the processed golden cherry seeds into a small pot of rice wine Medium-sealed soaking time is more than 8 months. The weight ratio of golden cherry seeds and small pot rice wine is 1:4, and the alcohol content of small pot rice wine is 60%. The brewing method of small pot rice ...

Embodiment 3

[0015] A method for brewing handmade rosa chinensis wine, comprising the following steps: (1) Gathering rosa chinensis: Collecting fresh reddish or bright red roe chinensis without insects and not rotten one week before and after the winter solstice; (2) Cooking: Remove the burrs, wash and dry the fresh golden cherry seeds, spread them evenly in the steamer for steaming, continue to steam for 10 minutes after the water is boiled, turn off the heat and continue to simmer for 8 minutes, and take out of the pot; (3) Dry or bake Drying: Put the golden cherry seeds in an oven to dry or put them on the cement floor to dry, so that the water content of the golden cherry seeds is less than 15%; (4) Soaking: Put the processed golden cherry seeds into a small pot of rice wine Medium-sealed soaking time is more than 6 months, the weight ratio of golden cherry seeds and small pot rice wine is 1:3.5, and the alcohol content of small pot rice wine is 40%. The small pot rice wine brewing meth...

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PUM

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Abstract

The invention discloses a manual making method of cherokee rose fruit wine. The manual making method of the cherokee rose fruit wine comprises the steps of (1) picking cherokee rose fruits, wherein fresh unrotten reddish or red cherokee rose fruits free of insects are picked in one week before or after the winter solstice, burred, washed and dried out for use; (2) cooking, wherein the treated cherokee rose fruits are horizontally spread in steamers to cook, when water is boiled, the cherokee rose fruits continues to be cooked for 8-12 min, the heat is turned off, the cherokee rose fruits are braised for 5-10 min, and the cherokee rose fruits are taken out; (3) drying in the sun or stoving, wherein the cherokee rose fruits are placed into an oven to be stoved or placed on the cement floor to be dried in the sun to make the water content of the cherokee rose fruits lower than 15%; (4) soaking, wherein the treated cherokee rose fruits are put into a small pot rice wine to be soaked in a sealing mode for over 5-8 months, and the weight ratio of the cherokee rose fruits to the small pot rice wine is 1:(3-4). The prepared cherokee rose fruit wine is good and not astringent in flavor, rich in aroma and free of additives and has a sweet taste special for the cherokee rose fruits and a good health-caring effect. The original flavor of the cherokee rose fruits is maintained. The losses of original nutrients of the cherokee rose fruits are small.

Description

technical field [0001] The invention relates to the production of wine, in particular to a method for brewing handmade golden cherry wine. Background technique [0002] Rosa roxburghii, also known as Rosa roxburghii, has a unique flavor, honey flavor and delicate fragrance, and is extremely nutritious, containing sugar (mainly reducing sugars such as fructose), citric acid, malic acid, Tannins, vitamins, more than 20 kinds of amino acids, 18 kinds of mineral elements, resins, saponins and other ingredients, especially vitamin C and reducing sugar are high in content. According to the determination, every 100g of fresh golden cherry pulp contains 1009mg of vitamin C, which is 2 times that of fresh jujube, 10 times that of kiwi fruit, and 25 times that of citrus. Secondly, golden cherry is rich in zinc and selenium, which are trace elements necessary for the human body with specific health care and anti-cancer effects. Rosa Rosa extract can kill Staphylococcus aureus and Esc...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 于惠鲜
Owner 于惠鲜
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