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Soaking method of deer-antler wine

A technology of velvet wine and flow, which is applied in the field of velvet wine soaking, can solve the problems of ineffective dissolution of velvet active ingredients, affecting the absorption and utilization of active ingredients, and high hardness of velvet antler, so as to prevent the reaction of tannin and calcium substances, improve the Firmness and stability, the effect of reducing fishy smell

Inactive Publication Date: 2018-08-17
黔西南州睿杰鹿业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, velvet antler is hard and cannot be eaten directly by humans. Therefore, in the traditional technology, making wine from velvet antler is a better way to eat velvet antler. It cannot be dissolved effectively, which affects the absorption and utilization of active ingredients, and the calcium substance is easily destroyed by the reaction with tannic acid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This example provides a method for soaking deer antler wine. Before sealing and soaking, vacuumize the soaked material, first place it in a low-temperature environment with a temperature of 10°C for 2 days, and then place it at 35°C for 5 days. Then raise the temperature to 92°C and soak for 7 days, and finally place it in a low-temperature environment with a temperature of 10°C for 2 days;

[0025] In the above method, the vacuum treatment, before this step, add 8g of velvet antler, 6g of angelica, 5g of ginseng, 8g of cinnamon, and 3g of tortoise shell to 510g of Maotai-flavored liquor and mix evenly;

[0026] In the above method, the velvet antler is cut into flakes, then treated with atomized chitosan for 5 minutes, with a flow rate of 2 mL / min, then steamed for 45 minutes, and then treated with atomized vitamin C for 7 minutes, with a flow rate of 1.5 mL / min;

[0027] In the above method, the Angelica sinensis is cut into flakes, placed at a temperature of 85°C a...

Embodiment 2

[0033] This example provides a method for soaking deer antler wine. Before sealing and soaking, vacuumize the soaked material, first place it in a low-temperature environment with a temperature of 6°C for 1 day, and then place it at 32°C for 3 days. Then raise the temperature to 88°C and soak for 5 days, and finally place it in a low-temperature environment with a temperature of 6°C for 1 day;

[0034] In the above method, for the vacuum treatment, before this step, add 4g of antler, 3g of angelica, 2-5g of ginseng, 3g of cinnamon, and 1g of tortoise shell to 490g of Maotai-flavored liquor and mix evenly;

[0035] In the above method, the velvet antler is cut into flakes, then treated with atomized chitosan for 3 minutes, with a flow rate of 1 mL / min, then steamed for 30 minutes, and then treated with atomized vitamin C for 5 minutes, with a flow rate of 1 mL / min. min;

[0036] In the above method, the angelica is cut into flakes, placed at a temperature of 70°C and fried for...

Embodiment 3

[0042] This example provides a method for soaking deer antler wine. Before sealing and soaking, vacuumize the soaked material, first place it in a low-temperature environment with a temperature of 8°C for 1 day, and then place it at 34°C for 4 days. Then raise the temperature to 90°C and soak for 6 days, and finally place it in a low-temperature environment with a temperature of 8°C for 2 days;

[0043] In the above method, for the vacuum treatment, before this step, 5g of velvet antler, 5g of angelica, 4g of ginseng, 5g of cinnamon, and 2g of tortoise shell are added to 500g of Maotai-flavored liquor and mixed evenly;

[0044] In the above method, the velvet antler is cut into flakes, then treated with atomized chitosan for 4 minutes, with a flow rate of 1.5 mL / min, then steamed for 38 minutes, and then treated with atomized vitamin C for 6 minutes, with a flow rate of 1.3 mL / min. mL / min;

[0045] In the above method, the Angelica sinensis is cut into flakes, placed at a tem...

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Abstract

The invention relates to the technical field of traditional-Chinese-medicine wine and particularly relates to a soaking method of deer-antler wine. The soaking method comprises the following steps of:before sealing and soaking, carrying out vacuumizing treatment on soaked materials, then placing in a low-temperature environment to soak, then placing in a high-temperature environment to soak, finally placing in the low-temperature environment to soak and obtain the deer-antler wine. The soaking method has the beneficial effects that the benefit for soaking the components is achieved, and the dissolution of tannin in the raw materials is ensured, so that rough taste and wine-body dissonance caused by excessive dipping are avoided; meanwhile, the effective components in the raw materials also can be dissolved out to a greatest extent, so that the absorption and utilization of a human body for calcium are improved, the problems of clarity, storage property and fragrance of the deer-antlerwine are also improved, and the deer-antler wine with stable color, coordinated and strong sauce fragrance and wine fragrance, full and mellow wine body and long-lasting aftertaste is obtained.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicinal wine, in particular to a method for soaking deer antler wine. Background technique [0002] Antler refers to the unossified and hairy young horns of sika deer or red deer. It contains phospholipids, glycolipids, gums, hormones, fatty acids, amino acids, proteins, calcium, phosphorus, magnesium, sodium and other components, of which amino acids Ingredients account for more than half of the total ingredients. Deer is a traditional precious medicinal animal in our country. In the Han Dynasty, there was a saying that "the body of a deer has a hundred treasures", and it is a symbol of panacea. "Compendium of Materia Medica" records that deer antler, deer antler, deer antler glue, deer antler cream, deer blood, deer brain, deer tail, deer kidney, deer tendon, deer fat, venison, deer head meat, deer bone, deer tooth, deer marrow, etc. can be used as medicine , has extremely high m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/54A61P1/14A61K35/32A61K35/586
CPCA61K35/32A61K35/586A61K36/232A61K36/258A61K36/54A61P1/14C12G3/04A61K2300/00
Inventor 王涛
Owner 黔西南州睿杰鹿业发展有限公司
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