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Goat wine and preparation method thereof

A technology for mutton wine and mutton, applied in the field of drinking wine, can solve the problem of high nutritional value of mutton, and achieve the effects of obvious nourishing and health care effects, enhancing nutrition and health care effects, and removing acrid taste.

Inactive Publication Date: 2019-02-01
仝丹丹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, less mutton is added to the medicinal wine currently available in the market. Mutton has high nutritional value, and according to the Compendium of Materia Medica records, mutton has the functions of invigorating the body, dispelling cold, warming and nourishing qi and blood; strength; tonify puerpera, unblock breast and treat belt, help Yuanyang, and benefit essence and blood. Therefore, if mutton can be added to medicinal wine, it is bound to be able to obtain medicinal wine that is rich in nutrition and has health care and healing effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038]The mutton wine provided in this example is brewed from mutton, red rice, rice, ginger leaves, angelica, mountain ginger, sugar cane and fragrant bark, wherein, by weight percentage, the content of mutton is 22%, red The content of rice is 12%, the content of rice is 64.7%, the content of ginger leaf is 0.02%, the content of angelica is 0.05%, the content of mountain ginger is 0.32%, the content of sugar cane is 0.55%, the content of fragrant bark is 0.06%, and the content of distiller's yeast is 0.30%.

[0039] Its preparation method comprises the following steps:

[0040] (1) Rice and red rice are screened to remove impurities respectively, and the rice of 64.7 parts by weight and the red rice of 12 parts by weight are batched, mixed uniformly, and then pulverized to obtain raw material powder, and the total mass of said rice and red rice is added by 1 ~2 times of water, soak at 15~25℃ for 12~24 hours, move to a steamer, use high-temperature steam to cook at 150~200℃ ...

Embodiment 2

[0045] The mutton wine provided in this example is brewed from mutton, red rice, rice, ginger leaves, angelica, mountain ginger, sugar cane and fragrant bark, wherein, by weight percentage, the content of mutton is 25%, The content of red rice is 10%, the content of rice is 63.4%, the content of ginger leaf is 0.01%, the content of angelica is 0.07%, the content of mountain ginger is 0.45%, the content of sugarcane is 0.7%, the content of fragrant bark The content is 0.04%, and the content of distiller's yeast is 0.33%.

[0046] The preparation method is the same as in Example 1, except that the content of each substance is the content described in this example.

Embodiment 3

[0048] The mutton wine provided in this example is brewed from mutton, red rice, rice, ginger leaves, angelica, mountain ginger, sugar cane and fragrant bark, wherein, by weight percentage, the content of mutton is 21%, The content of red rice is 15%, the content of rice is 63.1%, the content of ginger leaf is 0.04%, the content of angelica is 0.03%, the content of mountain ginger is 0.18%, the content of sugarcane is 0.3%, the content of fragrant bark The content is 0.08%, and the content of distiller's yeast is 0.27%.

[0049] The preparation method is the same as in Example 1, except that the content of each substance is the content described in this example.

[0050] 150 female subjects (aged 23-45 years old) were randomly divided into three groups, 50 in each group, all of them had symptoms of anemia, irregular menstruation, physical weakness and fear of cold, sometimes fainted in life, pale complexion, The menstrual cycle is unstable, and even if I wear more clothes in ...

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Abstract

The invention belongs to the technical field of drinking wine, and particularly relates to goat wine which comprises the following components in percentage by weight: 20-25% of mutton, 10-15% of red rice, 62-67% of rice, 0.01-0.04% of ginger leaves, 0.03-0.07% of angelica sinensis, 0.15-0.45% of Alpinia japonica, 0.3-0.7% of sugarcane, 0.04-0.08% of Meliosma fordii Hemsl. and 0.27-0.33% of distiller's yeast. Compared with the prior art, the mutton, the red rice, the rice, the ginger leaves, the angelica sinensis, the Alpinia japonica, the sugarcane ane the Meliosma fordii Hemsl. are adopted, through scientific and reasonable compatibility, the pharmacological characteristics of the traditional Chinese medicines are fully utilized, so that the goat wine disclosed by the invention has the effects of conditioning body qi and blood, dispelling wind and resisting cold, relieving pain, building body and relaxing bowels, and can be used for treating anemia, irregular menstruation, body deficiency, chill, postpartum body weakness, puerperal disease, postoperative arthralgia, constipation and the like after being eaten for a long time.

Description

technical field [0001] The invention belongs to the technical field of drinking wine, in particular to a sheep wine and a preparation method thereof. Background technique [0002] Wine is a kind of fermented alcoholic beverage with the longest history of human consumption. The types of wine include white wine, beer, wine, rice wine, rice wine and medicinal wine. Among them, medicinal wine is a combination of wine as a beverage and medicine for curing diseases and strengthening the body. It not only has the advantages of easy preparation, easy administration, stable medicinal properties, safety and effectiveness, but also because the medicine can be fully exerted by the power of wine and the power of wine. Efficacy, improve curative effect. [0003] In recent years, with the continuous improvement of people's living standards, medicinal wine has been favored by more and more people. At present, medicinal wine on the market is mainly obtained by soaking traditional Chinese m...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12G3/026A61K36/9068A61P1/14A61P7/06A61P19/02A61P29/00A61P1/10A61K35/34
CPCA61K35/34A61K36/185A61K36/232A61K36/89A61K36/899A61K36/9062A61K36/9068A61P1/10A61P1/14A61P7/06A61P19/02A61P29/00C12G3/02A61K2300/00
Inventor 仝丹丹
Owner 仝丹丹
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