Abalones wine and brewage technique

A kind of technology of abalone and technology, which is applied in the field of health drinks and its brewing technology, to achieve the effect of simple and easy brewing technology, less investment and quick effect

Inactive Publication Date: 2005-01-12
孙克满
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a nutritious health food, abalone has a very important position in the minds of people, especially the Chinese. Although abalone is rich in essential nutrients for the human body, as an animal, the nutrients contained in abalone are mostly macromolecules However, the traditional way of eating abalone is difficult to ensure that the nutrients in abalone are fully absorbed by the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1. (1) Soak rice: get 18 kilograms of millet, be placed in the water of 20-22 ℃, soak for 24 hours in summer. (2) Abalone processing: Take 8 kg of fresh abalone, cut each fresh abalone into pieces about 1 cm wide, and then add 8 kg of water to steam in a pressure cooker for 15 minutes at 0.1Mpa pressure, then let it cool (3) Yeast activation: Take 0.7 kg of rice koji and add it to 0.75 kg of water at 25°C-28°C, soak for 1 hour, add 0.03 kg of yeast, and activate it at 26°C-28°C for 1.5 hours (4) Cooking: Add the soaked millet into 26 kg of boiling water, boil it over high heat for the first 30 minutes, and keep stirring it with a shovel to make it gelatinize, and partially burn it to replace the color. Simmer on low heat for 2.5 hours, stirring once every 10 minutes; (5) Saccharification and fermentation: Put the boiled mince into a container, add 32.25 kg of boiling water, and when it cools to 58°C-62°C, add 0.1 kg Amylase, heat preservation and saccharific...

Embodiment 2

[0008] Example 2. (1) (1) Rice soaking: get 26 kilograms of millet, put it in water at 20-22° C., and soak it for 24 hours in summer. (2) Abalone processing: Take 5 kg of fresh abalone, cut each fresh abalone into pieces about 1 cm wide, and then add 5 kg of water to steam in a pressure cooker for 15 minutes at 0.1Mpa pressure, then let it cool until Standby at 28°C; (3) Yeast activation: Take 1.10 kg of rice koji and add it to 1.65 kg of water at 25°C-28°C, soak for 1 hour, add 0.11 kg of yeast, and activate at 26°C-28°C for 1.5 hours; (4) Cooking: Add the soaked millet into 30 kg of boiling water, boil it over high heat for the first 30 minutes, and keep stirring with a shovel to make it gelatinized, and partially burnt to replace the color, and then 2.5 Simmer for 1 hour on low heat, stirring once every 10 minutes; (5) Saccharification and fermentation: Put the boiled mince into a container, add 20.35 kg of boiling water, and when it cools to 58°C-62°C, add 0.4 kg of starch...

Embodiment 3

[0009] Embodiment 3. (1) rice soaking: get 22 kilograms of millet, be placed in the water of 20-22 ℃, soak for 36 hours in winter. (2) Abalone processing: take 6.5 kg of fresh abalone, remove the viscera of each fresh abalone, wash, cut into strips about 1 cm wide, and then add 6.5 kg of water to steam in a pressure cooker at 0.1Mpa for 15 minutes. (3) Yeast activation: Take 0.90 kg of rice koji and add it to 1.35 kg of water at 25°C-28°C. After soaking for 1 hour, add 0.07 kg of yeast. Activation for 1.5 hours under the same conditions; (4) Cooking: Add the soaked millet into 30 kg of boiling water, boil it with high heat for the first 30 minutes, and keep stirring with a shovel to make it gelatinized and partly Coking and color generation, simmering on low heat for the last 2.5 hours, stirring once every 10 minutes; (5) Saccharification and fermentation: Put the boiled mince in a container, add 26.15 kg of boiling water, and cool to 58°C-62°C At the same time, add 0.25 kg o...

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Abstract

A Haliotis gigantea spirit is prepared by using Haliotis gigantea and broomcorn millet as main raw materials and its preparing process includes washing, soaking steaming and boiling, fermenting, filtering, clearing, sterilizing and blending.

Description

technical field [0001] The invention relates to a health drink and its brewing process, in particular to an abalone wine brewed from abalone and its brewing process. Background technique [0002] Nourishing health wine is increasingly popular with people from different walks of life because of its nourishing and health-care effects while satisfying people's traditional hobbies for drinking. Most of the traditional nourishing health wine obtains nutrients by soaking animals and plants. Although the technology of preparing nourishing health wine by simultaneous fermentation of health plants and traditional winemaking materials is becoming more and more mature, due to the huge difference between animal and plant components, both plants are rich in nutrients. Containing starch or fiber, while animal body is rich in protein, the technology and products of making health wine by fermenting animal materials are very rare. As a nutritious health food, abalone has a very important po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 孙克满
Owner 孙克满
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