Lamb wine and preparation method thereof

Abstract

The invention discloses a lamb wine and a preparation method thereof, and relates to the field of lamb wines.The lamb wine is prepared from, by weight, 90-110 parts of broomcorn millet, 12-18 parts of mutton, 10-15 parts of snow pears, 8-12 parts of lotus leaves, 5-9 parts of almonds and 0.2-0.5 part of radix aucklandiae, and the prepared lamb wine has unique flavor and rich nutritional ingredients, contains rich amino acids and vitamins, and is rich in nutrition, rich in nutrition and rich in nutrition. The health-care tea is beneficial to improving the immunity of a human body, contains antioxidant and lipid-lowering components, is beneficial to promoting body health, has unique mouth feel, is free of fishy smell, is suitable for being drunk by various people, is simple in formula components, low in cost and simple in process, and achieves good balance between mouth feel and nutrition.

Description

Technical Field

[0001] The invention relates to the field of lamb wine, in particular to lamb wine and a preparation method thereof. Background Art

[0002] Traditional alcoholic beverages are mostly fermented from single grains, such as wheat, rice, corn, etc. Although these alcoholic products have a unique taste, they are relatively simple in terms of nutritional ingredients and cannot meet the needs of modern consumers for healthy diets. In recent years, some alcoholic formulas with added fruits or Chinese medicinal materials have appeared on the market in order to enhance the nutritional value and functionality of the alcoholic products. However, the formula ingredients of these products are complex: many formulas require a variety of complex raw materials and additives, resulting in high production costs. The cost of these products is high: complex formulas and cumbersome production processes increase the production cost of the products. The process of these products is cumbersome: multiple steps of processing and mixing make the production process complicated and time-consuming. The balance between taste and nutrition is insufficient: existing products often find it difficult to achieve a good balance between taste and nutrition.

[0003] Therefore, there is an urgent need for a new formula and preparation method that can effectively solve the above problems while providing unique flavor and significant health functions. Summary of the invention

[0004] The purpose of the patent of this invention is to provide a lamb wine and a preparation method thereof.

[0005] To achieve the above object, the present invention provides the following technical solution: a lamb wine, the raw materials comprising by weight: Millet: 90-110 portions, mutton: 12-18 portions, pear: 10-15 portions, lotus leaf: 8-12 portions, almond: 5-9 portions, costus root: 0.2-0.5 portions.

[0006] Preferably, the raw materials include by weight: Millet: 90 portions, mutton: 12 portions, pear: 15 portions, lotus leaf: 12 portions, almond: 5 portions, costus root: 0.5 portions.

[0007] Preferably, the raw materials include by weight: Millet: 110 portions, mutton: 18 portions, pear: 10 portions, lotus leaf: 12 portions, almond: 5 portions, costus root: 0.2 portions.

[0008] Preferably, the raw materials include by weight: Millet: 100 portions, mutton: 15 portions, pear: 13 portions, lotus leaf: 10 portions, almond: 7 portions, costus root: 0.3 portions.

[0009] Preferably, the millet is glutinous millet with a starch content of ≥70%.

[0010] A method for preparing lamb wine, characterized in that it comprises the following steps: S1, raw material cooking, weigh each raw material according to the recipe, steam millet, mutton, and snow pear until cooked, add crushed almonds and costus root, and mix evenly; S2. Packing the ingredients into balls: wet the lotus leaves with clean water, and use the lotus leaves to pack the mixed ingredients into balls with a diameter of 7 cm; S3, loading the steamer with steamed materials, loading the processed pellets into the steamer, and steaming the materials. After the steaming is completed, the pellets are allowed to cool naturally until the product temperature drops to 28°C; S4, rake, use a stainless steel knife to make five cuts on the lower part of the pellets; S5, fermentation, put the raked pellets into the fermentation tank, after 10 days, the product temperature is close to room temperature, the dregs sink, and the tank is sealed for post-fermentation; S6. Filling. After fermentation is completed, the impurities are removed by pressing and filtering, and then stored in wine vats or cans for 2-3 years for pasteurization before filling the finished product.

[0011] Preferably, in step S5, the temperature is controlled within the range of 20-30°C during the fermentation process, and the temperature is controlled within the range of 15-25°C during the post-fermentation process.

[0012] Compared with the prior art, the present invention has the following beneficial effects: The prepared lamb wine has a unique flavor and rich nutrients. It is rich in amino acids and vitamins, which help to improve human immunity. It contains antioxidant and lipid-lowering ingredients, which help to promote physical health. It has a unique taste and no fishy smell. It is suitable for all kinds of people to drink. The formula ingredients are simple, the cost is not high, and the process is simple, achieving a good balance between taste and nutrition. DETAILED DESCRIPTION

[0013] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0014] Embodiment 1 Provided is a lamb wine, the raw materials of which include, by weight: Millet: 90kg, mutton: 12kg, snow pear: 15kg, lotus leaf: 12kg, almond: 5kg, costus root: 0.5kg.

[0015] Among them, millet: millet is rich in carbohydrates and dietary fiber, and is a high-quality fermentation matrix.

[0016] Lamb and pear: Lamb is rich in protein and amino acids, while pear is rich in vitamin C and other trace elements. The synergistic effect of the two can significantly increase the amino acid and vitamin content in the wine.

[0017] Lotus leaves, almonds, and costus root: Lotus leaves have the effects of clearing away heat and detoxifying, diuresis and reducing swelling. Almonds are rich in protein and fatty acids. Costus root has the functions of regulating qi and blood circulation and aiding digestion. The three together give the wine antioxidant and lipid-lowering functions.

[0018] The following is a detailed description This embodiment provides a method for preparing lamb wine, and the specific process is: firstly, raw materials are prepared, and each raw material is weighed according to the formula; Among them, the mutton is fresh mutton, soaked in clean water for 2 hours, deboned and peeled, and cut into small pieces. The snow pear is fresh snow pear, cleaned and cut into 1 cm square cubes. The lotus leaf is fresh lotus leaf, cleaned, soaked in clean water and set aside. The almond is fresh almond, soaked in clean water for 24 hours, shelled, crushed and set aside. The costus root is fresh and crushed and set aside.

[0019] Then, the raw materials are steamed. Millet, mutton and snow pear are steamed separately until cooked, and crushed almonds and costus root are added and mixed evenly.

[0020] After that, make the ingredients into pills. Wet the lotus leaves with clean water and use the lotus leaves to wrap the mixed ingredients into pills with a diameter of 7 cm. Next, put the processed pellets into the steamer for steaming. After steaming, let the pellets cool naturally until the product temperature drops to 28°C. Then, harrow and use a stainless steel knife to make five cuts on the bottom of the pellets to ensure uniform fermentation of the pellets. After that, fermentation is carried out. The fermentation tank is disinfected first, and the pellets after raking are placed in the fermentation tank. After 10 days, the product temperature is close to room temperature and the dregs sink. At this time, the tank is sealed and enters the post-fermentation. The temperature is controlled within the range of 20-30℃ during the fermentation process and within the range of 15-25℃ during the post-fermentation process. Finally, the wine is filled. After fermentation is completed, the wine vats or tanks are cleaned and sterilized first, and then the fermentation liquid is pressed and filtered to remove impurities, and then stored in wine vats or tanks for 2-3 years. The storage room should be well ventilated to prevent rain, and pasteurization is carried out before filling the finished product.

[0021] Embodiment 2 Different from the first embodiment, a lamb wine is provided, and the raw materials include, by weight: Millet: 110 portions, mutton: 18 portions, pear: 10 portions, lotus leaf: 12 portions, almond: 5 portions, costus root: 0.2 portions.

[0022] Embodiment 3 Different from the first embodiment, a lamb wine is provided, and the raw materials include, by weight: Millet: 100 portions, mutton: 15 portions, pear: 13 portions, lotus leaf: 10 portions, almond: 7 portions, costus root: 0.3 portions.

[0023] The prepared lamb wine has a unique flavor and rich nutrients. It is rich in amino acids and vitamins, which help to improve human immunity. It contains antioxidant and lipid-lowering ingredients, which help to promote physical health. It has a unique taste and no fishy smell. It is suitable for all kinds of people to drink. The formula ingredients are simple, the cost is not high, and the process is simple, achieving a good balance between taste and nutrition.

[0024] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

Claims

1. A lamb wine, characterized by: The raw materials include by weight: Millet: 90-110 portions, mutton: 12-18 portions, pear: 10-15 portions, lotus leaf: 8-12 portions, almond: 5-9 portions, costus root: 0.2-0.5 portions.

2. The lamb wine according to claim 1, characterized in that: The raw materials include by weight: Millet: 90 portions, mutton: 12 portions, pear: 15 portions, lotus leaves: 12 portions, almonds: 5 portions, costus root: 0.5 portions.

3. The lamb wine according to claim 1, characterized in that: The raw materials include by weight: Millet: 110 portions, mutton: 18 portions, pear: 10 portions, lotus leaf: 12 portions, almond: 5 portions, costus root: 0.2 portions.

4. The lamb wine according to claim 1, characterized in that: The raw materials include by weight: Millet: 100 portions, mutton: 15 portions, pear: 13 portions, lotus leaf: 10 portions, almond: 7 portions, costus root: 0.3 portions.

5. The lamb wine according to claim 1, characterized in that: The millet is glutinous millet with a starch content of ≥70%.

6. A method for preparing lamb wine according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1, raw material cooking, weigh each raw material according to the recipe, steam millet, mutton, and snow pear until cooked, add crushed almonds and costus root, and mix evenly; S2. Packing the ingredients into balls: wet the lotus leaves with clean water, and use the lotus leaves to pack the mixed ingredients into balls with a diameter of 7 cm; S3, loading the steamer with steamed materials, loading the processed pellets into the steamer, and steaming the materials. After the steaming is completed, the pellets are allowed to cool naturally until the product temperature drops to 28°C; S4, rake, use a stainless steel knife to make five cuts on the lower part of the pellets; S5, fermentation, put the raked pellets into the fermentation tank, after 10 days, the product temperature is close to room temperature, the dregs sink, and the tank is sealed for post-fermentation; S6. Filling. After fermentation is completed, the impurities are removed by pressing and filtering, and then stored in wine vats or cans for 2-3 years for pasteurization before filling the finished product.

7. The method for preparing lamb wine according to claim 7, characterized in that: In step S5, the temperature is controlled within the range of 20-30°C during the fermentation process, and within the range of 15-25°C during the post-fermentation process.