Coconut-flavor sauced wine production process
By marking and opening holes on the coconut tree, pouring out and filtering coconut juice, injecting sauce-flavored liquor and sealing it many times, the freshness and sealing of coconut wine are solved, and the high-quality production of coconut wine is achieved.
Patent Information
- Application Number
- CN202411331645.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-24
- Publication Date
- 2024-12-20
AI Technical Summary
In the existing coconut wine brewing process, the use of old coconut causes the coconut juice to be infresh enough, and the coconut shell is not sealed, resulting in alcohol evaporation, and the injected wine is prone to contamination.
Mark and open holes on the coconut tree, pour out and filter the coconut juice, inject sauce-flavored liquor, and seal it multiple times through beans and beeswax to ensure the alcohol is sealed, and the coconut continues to grow on the tree to maintain freshness.
It improves the taste and richness of coconut-flavored liquor, avoids alcohol volatility and pollution, and is suitable for large-scale production.
Smart Images
Figure CN119161940A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of winemaking technology, and in particular to a production process of coconut-flavored sauce wine. Background Art
[0002] Coconut is a typical woody oil crop and food energy crop in tropical areas, and occupies an important position among Hainan's economic crops. Coconut water is the liquid endosperm in the coconut fruit cavity. It is a natural beverage with high nutritional and health value. Its main chemical components are sugar and minerals, and fat and nitrogen compounds account for only a small part. Fresh coconut water is sweet and thirst-quenching. It has the same osmotic pressure as the human body and is easy to digest and absorb. In particular, it contains functional ingredients that can promote cell growth and development. It also contains hormones, diuretics, cooling substances, bladder-benefitting substances and other medicinal substances. It can be used clinically for auxiliary treatment of hepatitis, treatment of gastric dysfunction, enteritis, inhibition of vomiting caused by cholera, treatment of dysentery, and use as baby food. In microbiology, it can be used as a microbial culture medium; in the food industry, it can produce a variety of foods, such as coconut fiber, vinegar, ethyl acetate, etc., which greatly expands the utilization of coconut water.
[0003] In the current brewing process, coconut is combined with white wine to improve the taste and increase the benefits to the body while drinking the white wine.
[0004] However, the existing coconut wine brewing process still has the following technical problems in the process of processing and production:
[0005] At present, when coconut wine is made, old coconuts that have been picked from the tree for one or two months are selected. The coconut juice is not fresh enough, and when holes are made in the coconut shell to inject the wine, the size of the holes is about 2 cm. Therefore, during the later storage process, the alcohol is easy to evaporate due to insufficient sealing. The injected wine is local rice wine, and the holes in the coconut shell are sealed with plastic plugs, which easily contaminates the wine.
[0006] For this reason, a coconut flavor sauce wine production process is now proposed to solve the above-mentioned problems. Summary of the invention
[0007] The purpose of the present invention is to provide a production process of coconut-flavored sauce wine to solve the problems raised in the above background technology.
[0008] To achieve the above object, the present invention provides the following technical solution: a coconut flavored sauce wine production process, the specific preparation process of the coconut flavored sauce wine production process is as follows:
[0009] Step 1: Before the coconuts mature in July and August each year, select fresh, large coconuts without insect eyes from the coconut trees, mark the opening positions on the surface of the coconut shells, but do not pick them to ensure their continued growth on the coconut trees. Use cotton wool to wipe the outer surface of the coconut shells and the positions where the holes are to be opened to prevent dust on the surface from entering the interior of the coconut shells when the holes are opened later.
[0010] Step 2: Use a 3 mm electric drill to drill holes at the marked positions on the surface of the coconut shell. After drilling, pour out the coconut milk, put it in a container, and filter the poured coconut milk to remove the solid impurities in the shell mixed in the drilling process. After filtering, use a syringe to inject the coconut milk into the shell again. Repeat the operation 2-3 times to completely drain the remaining shell solids in the shell.
[0011] Step 3: Select Maotai-flavor liquor and use a syringe to inject the Maotai-flavor liquor into the coconut shell through the hole. The injection amount is controlled to be 500ml-520ml to ensure that there is still a small amount of space inside the coconut shell to avoid the liquor from overflowing later;
[0012] Step 4: Use beans to seal the wine pouring hole on the coconut shell, or use bamboo or wooden sticks to seal it, completing the first sealing; then use beeswax to apply it to the outside of the wine pouring hole for the second sealing;
[0013] Step 5: After the wine is injected and the packaging is completed, the coconut is allowed to grow normally on the tree for 7-9 weeks. During the growth process, a net bag is placed on the outside of the coconut and the ends of the net bag are tied and fixed to the branches of the coconut tree to prevent the coconut from falling during the growth process, thereby causing the wine to overflow and cause waste;
[0014] Step 6: When customers need it, the coconuts will be picked within 7-9 weeks. After picking, they will be placed in a ventilated environment of 15-30 degrees Celsius to dry. When the coconut shell is dry, the coconut shell will be peeled to remove the outer hair on the surface of the shell. Polishing equipment will be used to polish the hair and grooves on the surface of the coconut shell until the outside of the coconut shell is round.
[0015] Step 7: After polishing, continue to use beeswax to seal the wine filling hole for the third time to prevent wine leakage;
[0016] Step 8: Stick a label on the surface of the coconut shell, put on a packaging bag, and place it inside the packaging box. Place the hole opener, wine pourer, filter funnel and bottle together inside the packaging box, seal it, and complete the processing. When drinking later, directly use the hole opener to make a hole in the coconut shell, and pour out the liquor inside through the wine pourer. During the pouring process, filter the liquor through the filter funnel to filter out the solid impurities inside, and use the bottle to hold the liquor, and then pour the liquor in the bottle into a small cup for drinking.
[0017] Preferably, in step 1, when selecting a coconut, it is necessary to ensure that the coconut is large in size and can hold more than 550 ml of liquor.
[0018] Preferably, in the step 2, when drilling a hole in the coconut shell by an electric drill, the drill bit of the electric drill needs to be sterilized, and during the drilling process, the stability of the drill bit needs to be ensured to avoid the drilled hole being too large.
[0019] Preferably, in step 4, when beeswax is used for sealing, the thickness of the coating needs to be controlled at 0.1-0.2 mm.
[0020] Preferably, in step 5, after the wine is poured, the coconut shell needs to be observed every week during the growth of the coconut to ensure that the position of the wine pouring hole is not contaminated and the coconut grows normally.
[0021] Preferably, in step 5, as the coconut continues to grow, it is necessary to place anti-fall cotton around the coconut tree to prevent some coconuts from falling off and being damaged naturally during the growth process.
[0022] Preferably, in step seven, when beeswax is used for the third sealing, the coating thickness needs to be controlled at 0.5-0.6 mm.
[0023] Preferably, when drilling holes in coconut, the holes are drilled on the upper surface of the coconut in the growth direction.
[0024] Compared with the prior art, the present invention has the following beneficial effects:
[0025] The base liquor in the present application is a sauce-flavor liquor, and the sauce-flavor liquor is blended with the fruity aroma of coconut, which can better enhance the taste of the liquor; before the coconuts mature, holes are opened in the coconuts growing on the trees, coconut juice is taken out and liquor is injected, which effectively replaces the previous method of picking old coconuts off the trees, ensures the freshness of the coconuts, and can better ensure that the liquor has a strong coconut aroma; after the liquor is injected, it will be sealed three times to prevent alcohol from volatilizing through the wine injection hole, and the wine injection hole has a diameter of 3mm, which is not easy to affect the growth of the coconut and will not cause the injected liquor to leak. Through this process, a coconut-flavored liquor with a coconut aroma and a mellow and sweet taste can be formed, which is suitable for large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS
[0026] Figure 1 This is a flow chart of the production steps of this process. DETAILED DESCRIPTION
[0027] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0028] In the description of the present invention, it is necessary to understand that the terms "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship are based on the orientation or position relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.
[0029] See also Figure 1 , the present invention provides a technical solution:
[0030] A coconut flavored sauce wine production process, the specific preparation process of the coconut flavored sauce wine production process is as follows:
[0031] Step 1: Before the coconuts mature in July and August each year, select fresh, large coconuts without insect eyes from the coconut trees, mark the opening positions on the surface of the coconut shells, but do not pick them to ensure their continued growth on the coconut trees. Use cotton wool to wipe the outer surface of the coconut shells and the positions where the holes are to be opened to prevent dust on the surface from entering the interior of the coconut shells when opening the holes later. During the wiping process, avoid using too much force to cause the coconuts to fall off, and avoid damaging the coconut shells;
[0032] Step 2: Use a 3 mm electric drill to drill holes at the marked positions on the surface of the coconut shell. After drilling, pour out the coconut juice, put it in a container, and filter the poured coconut juice to remove the solid impurities in the shell mixed in the drilling process. After filtering, use a syringe to inject the coconut juice into the shell again. Repeat the operation 2-3 times to completely drain the remaining shell solids in the shell and avoid a large amount of coconut shell debris generated during the drilling process from entering the coconut shell.
[0033] Step 3: Choose Maotai-flavor liquor and use a syringe to inject the Maotai-flavor liquor into the coconut shell through the hole. The amount of liquor injected is controlled to be 500ml-520ml to ensure that there is still a small amount of space inside the coconut shell to prevent the liquor from overflowing later. When injecting the liquor, you need to inject more because the liquor is volatile to avoid insufficient amount later.
[0034] Step 4: Use beans to seal the wine pouring hole on the coconut shell, or use bamboo or wooden sticks to seal it, completing the first sealing; then use beeswax to apply it to the outside of the wine pouring hole for the second sealing;
[0035] Step 5: After the wine is injected and the packaging is completed, the coconut is allowed to grow normally on the tree for 7-9 weeks. During the growth process, a net bag is placed on the outside of the coconut and the ends of the net bag are tied and fixed to the branches of the coconut tree to prevent the coconut from falling during the growth process, thereby causing the wine to overflow and cause waste;
[0036] Step 6: When customers need it, the coconuts will be picked within 7-9 weeks. After picking, they will be placed in a ventilated environment of 15-30 degrees Celsius to dry. When the coconut shell is dry, the coconut shell will be peeled to remove the outer hair on the surface of the shell. Polishing equipment will be used to polish the hair and grooves on the surface of the coconut shell until the outside of the coconut shell is round.
[0037] Step 7: After polishing, continue to use beeswax to seal the wine filling hole for the third time to prevent wine leakage;
[0038] Step 8: Stick a label on the surface of the coconut shell, put on a packaging bag, and place it inside the packaging box. Place the hole opener, wine pourer, filter funnel and bottle together inside the packaging box, seal it, and complete the processing. When drinking later, directly use the hole opener to make a hole in the coconut shell, and pour out the liquor inside through the wine pourer. During the pouring process, filter the liquor through the filter funnel to filter out the solid impurities inside, and use the bottle to hold the liquor, and then pour the liquor in the bottle into a small cup for drinking.
[0039] In the step 1, when selecting a coconut, it is necessary to ensure that the coconut is large in size and can hold more than 550 ml of liquor.
[0040] In the step 2, when drilling a hole in the coconut shell by an electric drill, the drill bit of the electric drill needs to be sterilized, and during the drilling process, the stability of the drill bit needs to be ensured to avoid the drilled hole being too large.
[0041] In step 4, when beeswax is used for sealing, the thickness of the coating needs to be controlled at 0.1-0.2 mm.
[0042] In the step 5, after the wine is poured, the coconut shell needs to be observed every week during the growth process of the coconut to ensure that the position of the wine pouring hole is not contaminated and grows normally.
[0043] In the fifth step, as the coconut continues to grow, it is necessary to place anti-fall cotton around the coconut tree to prevent some coconuts from falling off and being damaged naturally during the growth process.
[0044] In step seven, when using beeswax for the third sealing, the thickness of the coating needs to be controlled at 0.5-0.6 mm.
[0045] When making a hole in the coconut, the hole should be made on the upper surface of the coconut in the direction of its growth to ensure that the injected liquor can be completely contained inside the coconut shell to avoid spilling.
[0046] Coconut wine should be stored in a cool, dark place in the later stage, keep the temperature stable, and avoid frequent movement and vibration:
[0047] Temperature control: Coconut wine should be stored in a temperature-stable environment to avoid extreme temperature changes. Too high a temperature may cause the wine to age prematurely, while too low a temperature may cause the wine to become cloudy. Generally speaking, the ideal storage temperature should be between 10 degrees Celsius and 18 degrees Celsius.
[0048] Keep away from light: Sunlight or strong light may cause chemical reactions in some ingredients in coconut wine, thus affecting its flavor and color. Therefore, coconut wine should be stored in a dark place, such as a cabinet or wine cellar;
[0049] Avoid vibration: Frequent vibration may accelerate chemical reactions and affect the taste and aroma of coconut wine. Therefore, try to avoid placing coconut wine in a place where it is frequently moved or vibrated.
[0050] Airtight storage: Make sure the container of coconut wine is well sealed to prevent air and moisture from entering, which will help maintain the quality and flavor of the wine.
[0051] Embodiment 1:
[0052] The specific preparation process of the coconut flavored sauce wine production process is as follows:
[0053] Step 1: Before the coconuts mature in July and August each year, select fresh, large coconuts without insect eyes from the coconut trees, mark the opening positions on the surface of the coconut shells, but do not pick them to ensure their continued growth on the coconut trees. Use cotton wool to wipe the outer surface of the coconut shells and the positions where the holes are to be opened to prevent dust on the surface from entering the interior of the coconut shells when the holes are opened later.
[0054] Step 2: Use a 3 mm electric drill to drill holes at the marked positions on the surface of the coconut shell. After drilling, pour out the coconut milk, put it in a container, and filter the poured coconut milk to remove the solid impurities in the shell mixed in the drilling process. After filtering, use a syringe to inject the coconut milk into the shell again. Repeat the operation 2-3 times to completely drain the remaining shell solids in the shell.
[0055] Step 3: Select Maotai-flavor liquor and use a syringe to inject the Maotai-flavor liquor into the coconut shell through the hole. The injection amount is controlled to be 500ml-520ml to ensure that there is still a small amount of space inside the coconut shell to avoid the liquor from overflowing later;
[0056] Step 4: Use beans to seal the wine injection hole on the coconut shell, or use bamboo or wooden sticks to seal it to complete the first sealing; then use beeswax to apply it to the outside of the wine injection hole for the second sealing. When using beeswax for sealing, the thickness of the application needs to be controlled at 0.1mm;
[0057] Step 5: After the wine is injected and the packaging is completed, the coconut is allowed to grow normally on the tree for 7 weeks. During the growth process, a net bag is placed on the outside of the coconut, and the ends of the net bag are tied and fixed to the branches of the coconut tree to prevent the coconut from falling during the growth process, thereby causing the wine to overflow and cause waste;
[0058] Step 6: When customers need it, the coconuts will be picked within 7 weeks. After picking, they will be placed in a ventilated environment at 15 degrees Celsius to dry. When the coconut shell is dry, the coconut shell will be peeled to remove the outer hair on the surface of the shell. Polishing equipment will be used to polish the hair and grooves on the surface of the coconut shell until the outside of the coconut shell is round.
[0059] Step 7: After polishing, continue to use beeswax to seal the wine filling hole for the third time. When using beeswax for the third sealing, the thickness of the application needs to be controlled at 0.5mm to prevent wine leakage at the wine filling hole;
[0060] Step 8: Stick a label on the surface of the coconut shell, put on a packaging bag, and place it inside the packaging box. Place the hole opener, wine pourer, filter funnel and bottle together inside the packaging box, seal it, and complete the processing. When drinking later, directly use the hole opener to make a hole in the coconut shell, and pour out the liquor inside through the wine pourer. During the pouring process, filter the liquor through the filter funnel to filter out the solid impurities inside, and use the bottle to hold the liquor, and then pour the liquor in the bottle into a small cup for drinking.
[0061] Embodiment 2:
[0062] The specific preparation process of the coconut flavored sauce wine production process is as follows:
[0063] Step 1: Before the coconuts mature in July and August each year, select fresh, large coconuts without insect eyes from the coconut trees, mark the opening positions on the surface of the coconut shells, but do not pick them to ensure their continued growth on the coconut trees. Use cotton wool to wipe the outer surface of the coconut shells and the positions where the holes are to be opened to prevent dust on the surface from entering the interior of the coconut shells when the holes are opened later.
[0064] Step 2: Use a 3 mm electric drill to drill holes at the marked positions on the surface of the coconut shell. After drilling, pour out the coconut milk, put it in a container, and filter the poured coconut milk to remove the solid impurities in the shell mixed in the drilling process. After filtering, use a syringe to inject the coconut milk into the shell again. Repeat the operation 2-3 times to completely drain the remaining shell solids in the shell.
[0065] Step 3: Select Maotai-flavor liquor and use a syringe to inject the Maotai-flavor liquor into the coconut shell through the hole. The injection amount is controlled to be 500ml-520ml to ensure that there is still a small amount of space inside the coconut shell to avoid the liquor from overflowing later;
[0066] Step 4: Use beans to seal the wine injection hole on the coconut shell, or use bamboo or wooden sticks to seal it to complete the first sealing; then use beeswax to apply it to the outside of the wine injection hole for the second sealing. When using beeswax for sealing, the thickness of the application needs to be controlled at 0.15mm;
[0067] Step 5: After the wine is injected and the packaging is completed, the coconut is allowed to grow normally on the tree for 8 weeks. During the growth process, a net bag is placed on the outside of the coconut, and the ends of the net bag are tied and fixed to the branches of the coconut tree to prevent the coconut from falling during the growth process, thereby causing the wine to overflow and cause waste;
[0068] Step 6: When customers need it, the coconuts will be picked within 8 weeks. After picking, they will be placed in a ventilated environment at 22.5 degrees Celsius to dry. When the coconut shell is dry, the coconut shell will be peeled to remove the outer hair on the surface of the shell. Polishing equipment will be used to polish the hair and grooves on the surface of the coconut shell until the outside of the coconut shell is round.
[0069] Step 7: After polishing, continue to use beeswax to seal the wine injection hole for the third time. When using beeswax for the third sealing, the thickness of the application needs to be controlled at 0.55mm to prevent wine leakage at the wine injection hole;
[0070] Step 8: Attach a label to the surface of the coconut shell, put on a packaging bag, place it inside the packaging box, place the hole opener, wine pourer, filter funnel and container bottle together inside the packaging box, seal it, and complete the processing. When drinking later, directly use the hole opener to make holes in the coconut shell, pour out the liquor inside through the wine pourer, filter the liquor through the filter funnel during the pouring process to filter out the solid impurities inside, use the container bottle to hold the liquor, and then pour the liquor inside the container bottle into a small cup for drinking;
[0071] Embodiment 3:
[0072] The specific preparation process of the coconut flavored sauce wine production process is as follows:
[0073] Step 1: Before the coconuts mature in July and August each year, select fresh, large coconuts without insect eyes from the coconut trees, mark the opening positions on the surface of the coconut shells, but do not pick them to ensure their continued growth on the coconut trees. Use cotton wool to wipe the outer surface of the coconut shells and the positions where the holes are to be opened to prevent dust on the surface from entering the interior of the coconut shells when the holes are opened later.
[0074] Step 2: Use a 3 mm electric drill to drill holes at the marked positions on the surface of the coconut shell. After drilling, pour out the coconut milk, put it in a container, and filter the poured coconut milk to remove the solid impurities in the shell mixed in the drilling process. After filtering, use a syringe to inject the coconut milk into the shell again. Repeat the operation 2-3 times to completely drain the remaining shell solids in the shell.
[0075] Step 3: Select Maotai-flavor liquor and use a syringe to inject the Maotai-flavor liquor into the coconut shell through the hole. The injection amount is controlled to be 500ml-520ml to ensure that there is still a small amount of space inside the coconut shell to avoid the liquor from overflowing later;
[0076] Step 4: Use beans to seal the wine injection hole on the coconut shell, or use bamboo or wooden sticks to seal it to complete the first sealing; then use beeswax to apply it to the outside of the wine injection hole for the second sealing. When using beeswax for sealing, the thickness of the application needs to be controlled at 0.2mm;
[0077] Step 5: After the wine is injected and the packaging is completed, the coconut is allowed to grow normally on the tree for 9 weeks. During the growth process, a net bag is placed on the outside of the coconut, and the ends of the net bag are tied and fixed to the branches of the coconut tree to prevent the coconut from falling during the growth process, thereby causing the wine to overflow and cause waste;
[0078] Step 6: When customers need it, the coconuts will be picked within a period of 9 weeks. After picking, they will be placed in a ventilated environment at 30 degrees Celsius to dry. When the coconut shell is dry, the coconut shell will be peeled to remove the outer hair on the surface of the shell. Polishing equipment will be used to polish the hair and grooves on the surface of the coconut shell until the outside of the coconut shell is round.
[0079] Step 7: After polishing, continue to use beeswax to seal the wine injection hole for the third time. When using beeswax for the third sealing, the thickness of the application needs to be controlled at 0.6mm to prevent wine leakage at the wine injection hole;
[0080] Step 8: Stick a label on the surface of the coconut shell, put on a packaging bag, and place it inside the packaging box. Place the hole opener, wine pourer, filter funnel and bottle together inside the packaging box, seal it, and complete the processing. When drinking later, directly use the hole opener to make a hole in the coconut shell, and pour out the liquor inside through the wine pourer. During the pouring process, filter the liquor through the filter funnel to filter out the solid impurities inside, and use the bottle to hold the liquor, and then pour the liquor in the bottle into a small cup for drinking.
[0081] The sensory evaluation comparison table of coconut wine prepared by this process and coconut wine prepared by traditional process is as follows:
[0082]
[0083] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention; therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is limited by the attached claims rather than the above description. Therefore, it is intended to include all changes within the meaning and scope of the equivalent elements of the claims in the present invention, and any figure marks in the claims should not be regarded as limiting the claims involved.
[0084] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A coconut flavored sauce wine production process, characterized in that: The specific preparation process of the coconut flavored sauce wine production process is as follows: Step 1: Before the coconuts mature in July and August each year, select fresh, large coconuts without insect eyes from the coconut trees, mark the opening positions on the surface of the coconut shells, but do not pick them to ensure their continued growth on the coconut trees. Use cotton wool to wipe the outer surface of the coconut shells and the positions where the holes are to be opened to prevent dust on the surface from entering the interior of the coconut shells when the holes are opened later. Step 2: Use a 3 mm electric drill to drill holes at the marked positions on the surface of the coconut shell. After drilling, pour out the coconut milk, put it in a container, and filter the poured coconut milk to remove the solid impurities in the shell mixed in the drilling process. After filtering, use a syringe to inject the coconut milk into the shell again. Repeat the operation 2-3 times to completely drain the remaining shell solids in the shell. Step 3: Select Maotai-flavor liquor and use a syringe to inject the Maotai-flavor liquor into the coconut shell through the hole. The injection amount is controlled to be 500ml-520ml to ensure that there is still a small amount of space inside the coconut shell to avoid the liquor from overflowing later; Step 4: Use beans to seal the wine pouring hole on the coconut shell, or use bamboo or wooden sticks to seal it, completing the first sealing; then use beeswax to apply it to the outside of the wine pouring hole for the second sealing; Step 5: After the wine is injected and the packaging is completed, the coconut is allowed to grow normally on the tree for 7-9 weeks. During the growth process, a net bag is placed on the outside of the coconut and the ends of the net bag are tied and fixed to the branches of the coconut tree to prevent the coconut from falling during the growth process, thereby causing the wine to overflow and cause waste; Step 6: When customers need it, the coconuts will be picked within 7-9 weeks. After picking, they will be placed in a ventilated environment of 15-30 degrees Celsius to dry. When the coconut shell is dry, the coconut shell will be peeled to remove the outer hair on the surface of the shell. Polishing equipment will be used to polish the hair and grooves on the surface of the coconut shell until the outside of the coconut shell is round. Step 7: After polishing, continue to use beeswax to seal the wine filling hole for the third time to prevent wine leakage; Step 8: Stick a label on the surface of the coconut shell, put on a packaging bag, and place it inside the packaging box. Place the hole opener, wine pourer, filter funnel and bottle together inside the packaging box, seal it, and complete the processing. When drinking later, directly use the hole opener to make a hole in the coconut shell, and pour out the liquor inside through the wine pourer. During the pouring process, filter the liquor through the filter funnel to filter out the solid impurities inside, and use the bottle to hold the liquor, and then pour the liquor in the bottle into a small cup for drinking.
2. A coconut flavored sauce wine production process according to claim 1, characterized in that: In the step 1, when selecting a coconut, it is necessary to ensure that the coconut is large in size and can hold more than 550 ml of liquor.
3. A coconut flavored sauce wine production process according to claim 1, characterized in that: In the step 2, when drilling a hole in the coconut shell by an electric drill, the drill bit of the electric drill needs to be sterilized, and during the drilling process, the stability of the drill bit needs to be ensured to avoid the drilled hole being too large.
4. A coconut flavored sauce wine production process according to claim 1, characterized in that: In step 4, when beeswax is used for sealing, the thickness of the coating needs to be controlled at 0.1-0.2 mm.
5. A coconut flavored sauce wine production process according to claim 1, characterized in that: In the step 5, after the wine is poured, the coconut shell needs to be observed every week during the growth process of the coconut to ensure that the position of the wine pouring hole is not contaminated and grows normally.
6. A coconut flavored sauce wine production process according to claim 1, characterized in that: In the fifth step, as the coconut continues to grow, it is necessary to place anti-fall cotton around the coconut tree to prevent some coconuts from falling off and being damaged naturally during the growth process.
7. A coconut flavored sauce wine production process according to claim 1, characterized in that: In step seven, when using beeswax for the third sealing, the thickness of the coating needs to be controlled at 0.5-0.6 mm.
8. The process for producing coconut flavored sauce wine according to claim 1, characterized in that: When drilling a hole in a coconut, the location of the hole is selected on the upper surface of the coconut in the growth direction.