Preparation method of spring eurya snow honey old wine sweat
By adding spring sausage honey, yellow clothes and Yongjia old wine sweat to the production of old wine sweat for five years, using specific process steps to solve the problem of physical discomfort caused by high alcohol content in old wine sweat, and prepare a rich aroma, rich nutrition and The soft alcoholic acid, the old wine and sweat of the spring sausage, has the effect of preventing arteriosclerosis.
Patent Information
- Application Number
- CN202411643241.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-18
- Publication Date
- 2024-12-31
AI Technical Summary
Old alcohol and sweat contain high alcohol content, which can easily cause physical discomfort after drinking, such as headache, dizziness and liver damage.
Use spring sausage honey, yellow clothes, glutinous rice and Yongjia old wine sweat for five years or more, and ferment them according to specific ratios and process steps, including soaking, steaming, initial fermentation, and adding spring sausage honey and old wine sweat. The fermentation process forms spring snow, honey, old wine and sweat.
The prepared spring sausage and honey old wine sweat has a sweet and fresh taste, a rich aroma, high nutritional value, an alcohol content of about 40 degrees, a soft mouth, and has the effects of softening blood vessels and preventing arteriosclerosis.
Abstract
Description
Technical Field
[0001] The invention relates to the field of methods for making aged wine sweat, and in particular to a method for making spring elm snow honey aged wine sweat. Background Art
[0002] Laojiuhan is a traditional wine with a unique flavor. The existing Laojiuhan uses early indica rice or glutinous rice as the base, adds red yeast rice, mixes well and then puts it into a tank for fermentation. After fermentation, the wine is taken out and the water and impurities in the wine are evaporated by heating the wine. At the same time, the distilled sweat is extracted to obtain Laojiuhan.
[0003] Although Yongjia Laojiuhan, which has been cellared for five years or more, has a certain unique flavor and cultural value as a traditional wine, it contains a high alcohol content. Drinking it will increase the burden on the liver and cause liver damage, or may cause symptoms such as headaches, dizziness, and blackouts.
[0004] Therefore, in view of the problem that the above-mentioned old wine sweat contains a high alcohol content and is easy to cause physical discomfort after drinking, a method for making spring elm snow honey old wine sweat can be designed. Summary of the invention
[0005] In order to overcome the problem that old wine contains a high alcohol content and is likely to cause physical discomfort after drinking.
[0006] The technical scheme of the present invention is: spring elm snow honey old wine sweat, comprising the following materials: Yongjia old wine sweat stored in cellars for five years or more, spring elm snow honey, yellow clothes, glutinous rice, water; calculated by weight, the proportion is as follows:
[0007] Yongjia aged wine for five years or more: 22 to 25 portions;
[0008] Spring honey: 11-13 portions;
[0009] Yellow clothes: 5 to 6 portions;
[0010] Glutinous rice: 5-6 portions;
[0011] Water: 3 to 4 parts.
[0012] As a preferred choice, the old wine sweat is the Yongjia old wine sweat that has been cellared for five years.
[0013] Preferably, the honey used is spring elm honey.
[0014] Preferably, the water used is Nanxi River spring water.
[0015] The method for making spring elm honey aged wine sweat comprises the spring elm honey aged wine sweat described above, and the steps are as follows:
[0016] Step 1: Clean the glutinous rice. Select the best glutinous rice and wash it with Nanxi River spring water to remove the dust and impurities on the surface of the glutinous rice. Use bamboo strips to scoop up the glutinous rice and set it aside. Drain and set aside.
[0017] Step 2: Soak the glutinous rice. Pour the clean glutinous rice into a large wooden barrel, and then add enough Nanxi River spring water to soak the glutinous rice. The whole soaking process takes 10 to 15 hours. Turn the glutinous rice over every 2 hours.
[0018] Step 3: Steam the glutinous rice. Take out the soaked glutinous rice, drain the excess water, pour the glutinous rice into a steamer covered with gauze, light the firewood in the earthen stove, and steam it for 2 to 3 hours. Use the high-temperature steam to steam the glutinous rice in the steamer.
[0019] Step 4: Initial fermentation. Prepare a clean and sterile large wine jar, pour the glutinous rice, yellow clothes and water into the large wine jar according to the specific weight and mix them evenly. After stirring evenly, gently press and seal the opening of the large wine jar, and let the mixture begin the initial fermentation for 5 to 10 days in a cool place;
[0020] Step 5: Add spring elm honey. After 5 to 10 days, when the winemaker is inspecting, if he finds that the fermented material in the large wine vat has a wine aroma and is slightly liquid, he will add spring elm honey and gently stir it to allow the spring elm honey to evenly penetrate into the fermented material, and then ferment it for another 7 to 10 days;
[0021] Step 6: Add Yongjia old wine sweat that has been kiln-stored for five years or more, and seal the opening of the large wine jar. Ferment for 30 days, unseal and stir evenly, and then seal for another 12 months for fermentation. You can successfully prepare the Spring Eupatorium Snow Honey Old Wine Sweat.
[0022] Preferably, the steamer in step three is a wooden steamer instead of a stainless steel steamer.
[0023] Preferably, the fermentation environment temperature of step five, step six and step seven is below 20°C; the fermentation environment humidity of step five, step six and step seven is 65% to 85%.
[0024] As a preferred choice, the alcohol content of the spring elm snow honey aged wine is about 40 degrees after sweat brewing.
[0025] Beneficial effects of the present invention:
[0026] Compared with the traditional old wine sweat preparation process, the present invention adds spring elm snow honey, yellow clothes, Nanxi River mountain spring water, and Yongjia old wine sweat stored for five years in the process of preparing the old wine sweat. The prepared spring elm snow honey old wine sweat has a sweet and refreshing taste, making the spring elm snow honey old wine sweat rich in aroma and high in nutritional value. At the same time, although the alcohol content can reach a maximum of about 40 degrees, it is soft and melts in the mouth. After drinking, it helps to soften blood vessels, prevent arteriosclerosis, and maintain vascular permeability. DETAILED DESCRIPTION
[0027] The present invention will be further described below in conjunction with the embodiments.
[0028] Example 1
[0029] The present invention provides an embodiment: spring elm snow honey old wine sweat, comprising the following materials: old wine sweat stored in a cellar for five years or more, spring elm snow honey, yellow clothes, glutinous rice, and water; the proportions by weight are as follows:
[0030] Yongjia aged wine for five years or more: 22 to 25 portions;
[0031] Spring honey: 11-13 portions;
[0032] Yellow clothes: 5 to 6 portions;
[0033] Glutinous rice: 5-6 portions;
[0034] Water: 3 to 4 parts.
[0035] As a preferred choice, the old wine sweat is the Yongjia old wine sweat that has been cellared for five years or more.
[0036] Preferably, the honey used is spring elm honey.
[0037] Preferably, the water used is Nanxi River spring water.
[0038] The method for making spring elm honey aged wine sweat comprises the spring elm honey aged wine sweat described above, and the steps are as follows:
[0039] Step 1: Clean the glutinous rice. Select the best glutinous rice and wash it with Nanxi River spring water to remove the dust and impurities on the surface of the glutinous rice. Use bamboo strips to scoop up the glutinous rice and set it aside. Drain and set aside.
[0040] Step 2: Soak the glutinous rice. Pour the clean glutinous rice into a large wooden barrel, and then add enough Nanxi River spring water to soak the glutinous rice. The whole soaking process takes 10 to 15 hours. Turn the glutinous rice over every 2 hours.
[0041] Step 3: Steam the glutinous rice. Take out the soaked glutinous rice, drain the excess water, pour the glutinous rice into a steamer covered with gauze, light the firewood in the earthen stove, and steam it for 2 to 3 hours. Use the high-temperature steam to steam the glutinous rice in the steamer.
[0042] Step 4: Initial fermentation. Prepare a clean and sterile large wine jar, pour the glutinous rice, yellow clothes and water into the large wine jar according to the specific weight and mix them evenly. After stirring evenly, gently press and seal the opening of the large wine jar, and let the mixture begin the initial fermentation for 5 to 10 days in a cool place;
[0043] Step 5: Add spring elm honey. After 5 to 10 days, when the winemaker is inspecting, if he finds that the fermented material in the large wine vat has a wine aroma and is slightly liquid, he will add spring elm honey and gently stir it to allow the spring elm honey to evenly penetrate into the fermented material, and then ferment it for another 7 to 10 days;
[0044] Step 6: Add the old wine sweat. After 7 to 10 days, add the Yongjia old wine sweat that has been stored in the kiln for five years or more, and seal the opening of the large wine vat. Ferment for 30 days, unseal and stir evenly, and then seal for another 12 months to ferment. You can successfully prepare the spring elm snow honey old wine sweat.
[0045] Preferably, the steamer in step 4 is a wooden steamer instead of a stainless steel steamer.
[0046] Preferably, the fermentation environment temperature of step five, step six and step seven is below 20°C; the fermentation environment humidity of step five, step six and step seven is 65% to 85%.
[0047] As a preferred choice, the alcohol content of the spring elm snow honey aged wine is about 40 degrees after sweat brewing.
Claims
1. Spring Eupatorium snow honey old wine sweat, characterized in that, The following materials are included: old wine sweat, spring elm honey, yellow clothes, glutinous rice, and water; the proportions by weight are as follows: Yongjia aged wine for five years or more: 22 to 25 portions; Spring honey: 11-13 portions; Yellow clothes: 5 to 6 portions; Glutinous rice: 5-6 portions; Water: 3 to 4 parts.
2. The spring honey wine according to claim 1, characterized in that: The old wine sweat is made from Yongjia old wine sweat that has been cellared for five years or more.
3. The spring honey wine according to claim 1, characterized in that: The water used is Nanxi River spring water; Yongjia aged wine that has been cellared for five years or more is used as water.
4. The method for making spring honey wine is characterized in that The method comprises the following steps: Step 1: Clean the glutinous rice. Select the best glutinous rice and use the Nanxi River spring water to wash the glutinous rice. Remove the dust and impurities on the surface of the glutinous rice. Use bamboo strips to scoop up the glutinous rice and set it aside. Drain and set aside. Step 2: Soak the glutinous rice. Pour the clean glutinous rice into a large wooden barrel, and then add enough Nanxi River spring water to soak the glutinous rice. The whole soaking process takes 10 to 15 hours. Turn the glutinous rice over every 2 hours. Step 3: Steam the glutinous rice. Take out the soaked glutinous rice, drain the excess water, pour the glutinous rice into a wooden steamer covered with gauze, light the firewood in the earthen stove, and steam it for 2 to 3 hours. Use the high-temperature steam to steam the glutinous rice in the steamer. Step 4: Initial fermentation. Prepare a clean and sterile large wine jar, pour the glutinous rice, yellow clothes and water into the large wine jar according to the specific weight and mix them evenly. After stirring evenly, gently press and seal the opening of the large wine jar, and let the mixture begin the initial fermentation for 5 to 10 days in a cool place; Step 5: Add spring elm honey. After 5 to 10 days, when the winemaker is inspecting, if he finds that the fermented material in the large wine vat has a wine aroma and is slightly liquid, he will add spring elm honey and gently stir it to allow the spring elm honey to evenly penetrate into the fermented material, and then ferment it for another 7 to 10 days; Step 6: Add old wine sweat. Add Yongjia old wine sweat that has been stored in the kiln for five years or more, and seal the opening of the large wine jar. Ferment for 30 days, unseal and stir evenly, and then seal for another 12 months to ferment. You can successfully prepare Spring Eupatorium Snow Honey Old Wine Sweat.
5. The method for making spring elm honey aged wine according to claim 4, characterized in that: In step (iii), a wooden steamer is used instead of a stainless steel steamer.
6. The method for making spring elm honey aged wine according to claim 4, characterized in that: The fermentation environment temperature of step 5, step 6 and step 7 is below 20°C; the fermentation environment humidity of step 5, step 6 and step 7 is 65% to 85%.
7. The method for making spring elm honey aged wine according to claim 4, characterized in that: The alcohol content of Chunjuxuemi aged wine is about 40 degrees after being brewed.