Sheep penis polypeptide wine and production method thereof
A production method and technology of polypeptide wine, which can be used in the preparation of pharmaceutical formula, peptide/protein components, alcoholic beverages, etc., and can solve the problems of affecting the function and efficacy of medicinal wine and low leaching efficiency
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Embodiment 1
[0037] Sheep whip polypeptide wine is made according to the following proportions:
[0038] 50kg sheep penis; 8kg cistanche; 5kg ginseng; 6kg maca; 1.5kg deer antler; 5kg medlar; 130kg white wine.
[0039] The production method of sheep whip polypeptide wine is as follows: figure 1 Shown: firstly prepare sheep whip polypeptide concentrated solution and traditional Chinese medicine extract respectively, and then blend them.
[0040] 1, the preparation method of sheep whip polypeptide liquid comprises the steps:
[0041] 1) Cut the fresh lamb penis into small pieces, wash and mince it into minced meat.
[0042] 2) Add 160kg of water into the jacketed pot, add minced mutton penis, and keep stirring. When the temperature rises to 60°C, add 50g of papain, and keep the temperature at 58-62°C, keep stirring slowly, and add it after 5-6 hours 50 grams of papain, continue enzymatic hydrolysis for 5-6 hours, when no visible solid matter can be seen in the enzymatic hydrolysis solutio...
Embodiment 2
[0058] Sheep whip polypeptide wine is made according to the following proportions:
[0059] Sheep whip 60kg; Cistanche 9kg; Epimedium 5kg; Ginseng 6kg; Deer antler 2kg; Lycium barbarum 6kg; Liquor 150kg.
[0060] The production method of the sheep whip polypeptide wine: firstly prepare the sheep whip polypeptide liquid and the traditional Chinese medicine extract respectively, and then blend them.
[0061] 1, the preparation method of sheep whip polypeptide concentrate comprises the steps:
[0062] 1) Cut the fresh lamb penis into small pieces, wash and mince it into minced meat.
[0063] 2) Add 200kg of water to the jacketed pot, add minced lamb penis meat, and keep stirring. When the temperature rises to 60°C, add 70g of papain, and keep the temperature at 58-62°C, keep stirring slowly, and add it after 5-6 hours 70g of papain, continue enzymatic hydrolysis for 5-6 hours, when no visible solid matter can be seen in the enzymatic hydrolysis solution, raise the temperature t...
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