33 results about "Monascus" patented technology

The invention relates to a manufacturing method for delicious pork slices. To overcome the influence of too much intake of pork products on a human body, the manufacturing method for the delicious pork slices is provided. The manufacturing method comprises the steps of cutting the pork into the pork slices with the thickness of 2-4 mm; immersing the pork slices in an immersion liquid for 10-30 minutes; heating the immersion liquid with the pork slices and cooking for 0.5-1 h; fishing the pork slices out; draining the liquid; packaging and sterilizing. The manufacturing method is characterized in that, based on 100 parts by weight of the pork slices, the immersion liquid comprises, by weight, 1-5 parts of red yeast, 1-10 parts of rice wine, 20-30 parts of soy sauce, 1-5 parts of dried ginger, 10-20 parts of white sugar, 1-5 parts of spices, 1-5 parts of sodium bicarbonate, 15-30 parts of seaweed and 50-60 parts of water. The pork slices processed by the method can effectively prevent damp and hot proliferation in a stomach after being taken, and gives health to a human body while guaranteeing nutrition of the human body.

1. Name of the designed product: packaging set (red yeast rice powder). 2. Use of the designed product: for packaging. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: set 1 perspective view. 5. Other circumstances needing to be explained: set 1 is a packaging box, and set 2 is a packaging bottle.

The invention discloses sliced luncheon meat obtained through synergistic step-by-step fermentation of saccharomyces cerevisiae and lactobacillus plantarum and a preparation method of the sliced luncheon meat. The raw materials of the luncheon meat comprise pig hind leg meat, pig back fat, soybean protein isolate, konjac glucomannan, salt, sugar, monascus red, composite phosphate, sodium nitrite, spice powder and ice water. The preparation method comprises the following steps: taking raw material meat, unfreezing, trimming, mincing, stirring, pickling, fermenting with saccharomyces cerevisiae, vacuum chopping, vacuum rolling, fermenting with lactobacillus plantarum, filling, sterilizing, slicing, packaging and performing secondary sterilization. The saccharomyces cerevisiae CMRC 1S (CGMCC No. 30797) and the lactobacillus plantarum CMRC 1L (CGMCC No. 32440) with the preservation number are adopted for step-by-step fermentation, and the two strains have a synergistic effect through process regulation and control, so that the flavor level of the product is effectively enriched, a unique flavor integrating mellow fragrance, ester fragrance and soft sour is formed, and meanwhile, the texture, slicing property and microbial safety of the product are improved.

The invention provides monascus solid-state fermented oat functional steamed buns and a preparation method thereof, and is characterized in that the monascus solid-state fermented oat functional steamed buns are prepared from the following raw materials in parts by weight: 5-10 parts of monascus fermented oat flour, 180-200 parts of wheat flour, 2-3 parts of yeast powder, 45-55 parts of water and 8-10 parts of white granulated sugar. According to the method, the content of acid Monacolin K in the oat flour is increased through solid-state fermentation, then the steamed buns are prepared from the oat flour subjected to solid-state fermentation, the steamed buns can be endowed with unique flavor and color, and the steamed buns can also have the health-care function.

The invention relates to the field of red yeast rice culture, in particular to automatic red yeast rice continuous culture equipment and a culture process thereof, and the equipment comprises an incubator, a conveyor belt, a sealing door, a flattening mechanism and an environment control mechanism. The equipment adopts a five-layer independent culture cavity design, is matched with a layered exclusive environment control mechanism, realizes automatic and accurate regulation and control of temperature, humidity and ventilation parameters, and realizes efficient and interference-free transmission and accumulation of materials by combining a staggered conveyor belt and a sealing door integrating sealing and guiding functions; the flattening mechanism is matched with an angle limiting block through a torsion spring, so that intelligent switching between interception and mild flattening is completed; the whole culture process is circularly carried out around five times of stacking-spreading, and continuous production is realized through collaborative operation of all layers. The culture of a new batch can be started without waiting for the completion of a single batch, and continuous production from feeding to discharging is realized. The equipment runs automatically in the whole process, manual intervention is greatly reduced, the production efficiency is improved, and the quality uniformity of products is guaranteed.

1. The name of the design product: packaging box (broken wall decoction pieces). 2. The use of the design product: for the packaging of traditional Chinese medicine decoction pieces. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: design 1 front view. 5. Design 1 is designated as the basic design. 6. Other circumstances that need to be explained: (1) Design 1 is used for the packaging of lotus leaf broken wall decoction pieces; (2) Design 2 is used for the packaging of red yeast broken wall decoction pieces.

The invention relates to the technical field of meat food processing, in particular to a processing and preserving method of donkey meat, the method comprises the steps of pretreatment, vacuum rolling and pickling, low-temperature static pickling, cooking, rapid cooling and vacuum packaging, secondary sterilization and cooling, and refrigerated preservation, and the pickling liquid comprises composite phosphate, sodium caseinate and monascus red pigment according to a specific ratio. Through the cooperation of a physical process and a specific formula, the problems of low yield, unstable color and short shelf life in donkey meat processing are effectively solved, the water-retaining property and color fastness are remarkably improved through the cooperative application of sodium caseinate and monascus red, and by combining the fence technology of low-temperature curing and pasteurization, the quality of donkey meat is improved. The refrigeration shelf life is greatly prolonged while the safety is guaranteed, and the product is natural in flavor, tender and smooth in meat quality and very high in industrialization value.

The utility model relates to the technical field of electronic scales, and discloses an electronic scale for red yeast rice weighing, which comprises an electronic scale main body and a weighing platform arranged at the upper end of the electronic scale main body, supporting assemblies are connected to the bottom surfaces of the two ends of the weighing platform, and two first sliding assemblies are connected between the supporting assemblies. The other ends of the two first sliding assemblies are connected with a blocking assembly at the same time, the other end of the blocking assembly is connected with two second sliding assemblies, and the other ends of the two second sliding assemblies are connected with an extension plate at the same time. According to the electronic scale for weighing the red yeast rice, when some large bags are weighed, the extension plate can be lifted through the first sliding assembly, the blocking assembly and the second sliding assembly, so that a handrail is formed on the periphery of the weighing platform, and the bags can be prevented from scattering all around; the lifting of the extension plate can be limited when the extension plate is lifted and put down, so that the extension plate can only maintain vertical lifting, and dislocation between the extension plate and the weighing platform can be avoided.

The invention discloses a cigarette paper colorant which comprises one or a mixture of more of a red colorant, a yellow colorant and a blue colorant in any proportion, the red colorant is prepared from the following raw materials: monascus red, mulberry red, erythrosine, carmine, amaranth, polyaluminum chloride, tea polyphenol and sodium malate; the yellow colorant is prepared from the following raw materials: sea-buckthorn powder, beta-carotene, xanthophyll, alum and tea polyphenol; the blue colorant is prepared from the following raw materials in parts: phycocyanin, gardenia blue, brilliant blue, polyaluminum chloride and tannic acid. According to the invention, various required colors are rapidly blended based on the natural pigment, the color phase of the coloring agent is stabilized, a three-primary-color (red, yellow and blue) formula design based on the natural pigment is developed, and the method has important application value for cigarette paper coloring.

The utility model relates to the technical field of monascus fermentation liquor stirring, and discloses monascus fermentation liquor self-stirring defoaming equipment which comprises a main body frame, a tank body is mounted on the main body frame, a feeding pipe is fixedly communicated with the top of the tank body, a sealing cover is arranged on the feeding pipe, a discharging pipe is fixedly communicated with the bottom of the tank body, and the sealing cover is arranged on the discharging pipe. A discharge valve is arranged on the discharge pipe; the stirring mechanism comprises a stirring shaft penetrating through the tank body, a spiral stirring blade connected to the stirring shaft and a motor for driving the stirring shaft. According to the self-stirring defoaming equipment for the monascus fermentation liquor, foam is scraped in real time and thrown to the flow guide shell at one end of the tank wall through centrifugal force by virtue of the flexible scraping plate which is flush with the liquid level and synchronously rotates, the vacuum pump directionally sucks a foam layer through the flow guide pipe, and rapid gas-liquid separation is realized in combination with the gas-liquid separator, so that secondary generation of the foam is avoided, and efficient defoaming is realized; the risks of fermentation liquor loss and infectious microbe pollution caused by the fact that foam is easily accumulated on the liquid level and overflows out of the tank body are avoided.

The invention relates to solid oral compositions, comprising monascus fermented rice coated by lipidic encapsulation technology and a method for preparing the coated monascus fermented rice.

The application discloses application of a broad-spectrum antibacterial biocontrol Cytospora fungus F-XTBG8 in preparation of antifungal active substances. Chaetomella raphigera The application of the broad-spectrum antibacterial biocontrol Cytospora fungus (F-XTBG8) is applied in preparation of antifungal active substances. The strain has obvious antagonism to more than 100 environmental fungi and plant pathogenic fungi including Pyricularia oryzae (Monascus oryzae), Mycosphaerella fijiensis (Mycosphaerella fijiensis), Alternaria tenuissima (Alternaria tenuissima), Fusarium graminearum (Fusarium graminearum), Fusarium oxysporum (Fusarium oxysporum) and Fusarium verticillioides (Fusarium verticillioides), and fermentation liquor of the strain can significantly reduce occurrence of corn large spot, tobacco black spot and sclerotinia rot. Magnaporthe oryzae Setosphaeria turcica Alternaria tenuissima Fusarium graminearum Fusarium oxysporum Fusarium concentricum The application provides an excellent biocontrol strain for development and research of microbial source pesticides and provides a new idea for green prevention and control of plant diseases.​​​​​

The utility model relates to fermentation waste gas treatment technical field, and disclose a kind of monascus selenium-rich vinegar fermentation tail gas purification treatment device, including cyclone separator and processing box, the cyclone separator purification gas outlet is connected with gas pipe, the processing box surface is connected with one-way valve, the gas pipe is communicated with one-way valve, the processing box inside is provided with spray mechanism, the processing box top is provided with purification mechanism, the spray mechanism top is provided with driving mechanism, the processing box bottom is connected with drain valve, the cyclone separator bottom is connected with dust collection box.This monascus selenium-rich vinegar fermentation tail gas purification treatment device, by the integrated design of cyclone separator, spray mechanism and purification mechanism, significantly improve the comprehensive processing capacity of monascus selenium-rich vinegar fermentation tail gas, effectively solve the problem that particulate matter and acidic gas coexist in monascus selenium-rich vinegar fermentation tail gas.

The invention relates to application of a natural pigment as a food sweetener, and belongs to the field of food additives. The invention provides application of a natural pigment as a food sweetener. The natural pigment is at least one of mulberry anthocyanin, purple sweet potato anthocyanin, beet red, curcumin, amaranth, capsanthin and monascus red. The mechanism that specific pigment monomers and other sweetening compounds in the natural pigment can be specifically combined with a sweet taste receptor in an oral cavity to improve sweet taste perception is utilized, and the natural pigment with a sweetening effect and the sweetening agent are compounded to construct a sweetening-coloring bifunctional system, so that on one hand, the sweet taste perception can be remarkably enhanced; on the other hand, various colors can be synchronously given to the food, artificial colors are replaced, the safety and attraction of the product are improved, and the method has extremely wide industrial application prospects in the food such as fruit juice beverages and cakes.

This utility model relates to the field of natural pigment separation technology and discloses a red yeast rice natural pigment separation and purification device, including a mounting plate and a separation component disposed above the mounting plate. The separation component includes a fixed barrel fixedly connected to the inner wall of the mounting plate, a discharge pipe connected to the bottom of the fixed barrel, a solenoid valve fixedly connected to the bottom outer wall of the discharge pipe, a fixed frame fixedly connected to the bottom of the fixed barrel, a drive motor fixedly connected to the bottom inner wall of the fixed frame, and an output shaft fixedly connected to the output end of the drive motor. By setting the separation component, after the separation barrel rotates, it can drive the liquid inside to rotate. During the rotation of the liquid, the water flow and pigment in the liquid can be separated through the through groove opened on the side wall of the separation barrel. This process can improve the separation efficiency of the water flow and pigment in the liquid, so that the water flow enters the interior of the fixed barrel after separation, and the separated pigment remains in the separation barrel.

The application belongs to the technical field of food processing, and specifically provides a quinoa blood sugar reducing tea, which comprises a fermented liquid of lycoris radiata, medlar and quinoa in a mass ratio of (10-20):(20-30):(50-70); the fermented liquid of quinoa comprises quinoa pulp and a compound microbial agent; the compound microbial agent comprises 0.5-0.8% of monascus, 1-2% of acetic acid bacteria and 0.8-1.2% of yeast bacteria, based on the mass of the quinoa pulp. The quinoa blood sugar reducing tea provided by the application is rich in quinoa polyphenols, organic acids, peptides, amino acids, soluble dietary fiber, enzymes and probiotics, can promote the absorption of phenolic components, thereby quickly inhibiting the activity of alpha-amylase and alpha-glucosidase, and plays a role in reducing blood sugar. In addition, by compounding inulin, erythritol and gamma-cyclodextrin, the bitter and astringent taste of natural polyphenol substances can be well covered, the sweet and sour is coordinated, the taste is delicate, and the palatability is improved. The application also provides a preparation method of the above-mentioned quinoa blood sugar reducing tea, which is simple in process, does not need to add an organic solvent for extraction, is safe and efficient, and is suitable for industrial production.

The invention discloses an Aspergillus niger MQM20136 and an application of the Aspergillus niger MQM20136. The strain is a strain MQM20136, the classification name of the strain is Aspergillus niger, the strain is preserved in the China Center for Type Culture Collection in Wuhan, the preservation time is September 25, 2025, and the preservation number is CCTCC NO: M 20252120. The Aspergillus niger MQM20136 has the brewing characteristics of high esterification level and strong amylase activity, can be used as a special native strain for preparing the monascus purpureus, and plays an important role in improving the fermentation performance and stability of the monascus purpureus.

The present application relates to the technical field of fermented food, in particular to a kind of purple red koji fermented coarse grain functional solid drink and its preparation method.The present application is combined with preferred coarse grain raw material, high-activity purple red koji fermentation base material and function-oriented formula design, dry granulation improvement process, successfully developed a kind of purple red koji fermented coarse grain functional solid drink.The product not only gives full play to the significant improvement of purple red koji fermentation on the active ingredients of coarse grain, but also through scientific compounding and process optimization, endows the product with high protein, high resistant starch, high phenolic substance, low fat characteristics, improves the problem of poor brewing property of traditional coarse grain solid beverage, meets the demand of modern consumers for healthy and convenient food.Purple red koji bacteria solid-state fermentation is carried out with tartary buckwheat as matrix, so that the content of total phenol, total flavonoids, rutin and other key active ingredients increases, which is 2597.11 mg / 100g, 2525.39 mg / 100g and 2415.09 mg / 100g respectively, lays a solid functional material foundation for the product.

The invention belongs to the technical field of food industry and detection, and particularly relates to a quantitative detection method of monascus yellow pigment in a monascus product, which comprises the following steps: pretreating a to-be-detected sample of the monascus product, adding curcumin as an internal standard substance, and determining the content of the monascus yellow pigment in the to-be-detected sample by using an ultra-high performance liquid chromatography and an internal standard method. According to the method, a ternary mobile phase system is adopted, and various key means such as an internal standard substance and chromatographic separation conditions are cooperated, so that various monascus yellow pigment components can be accurately quantified at the same time, the influence of background interference is remarkably reduced, the stability of the method and the repeatability of a result are enhanced, and the method is suitable for large-scale industrial production. The sensitivity and accuracy of the detection method are remarkably improved, the analysis speed is high, the detection efficiency is high, the method is suitable for rapid analysis of large-batch samples, and reliable technical support is provided for quality control of monascus products.

The invention discloses a high-yield lovastatin dendrobium officinale and tartary buckwheat compound base material red yeast rice solid state fermentation and tea making process, which comprises the following steps: washing tartary buckwheat rice, adding water for soaking, adding 0.1-0.3 wt% of lactic acid solution, standing for 3-5 hours, filtering water, adding dendrobium officinale powder, uniformly stirring, and sterilizing to obtain a tartary buckwheat rice-dendrobium officinale mixture; inoculating monascus suspension into the tartary buckwheat rice-dendrobium officinale mixture, and uniformly mixing to obtain a dendrobium officinale and tartary buckwheat compound base material; and performing solid-state fermentation on the dendrobium officinale and tartary buckwheat compound base material, so that the color of a fermentation substrate solid matter is changed into dark red, and performing hot air drying until the water content is lower than 5% to obtain the dendrobium officinale and tartary buckwheat red yeast rice tea. The obtained dendrobium officinale tartary buckwheat monascus tea is high in lovastatin content (not lower than 6 mg / g), rich in monascus aroma and tartary buckwheat aroma composite aroma and suitable for industrial production, and the nutritional value is well reserved.

The invention discloses a fungus symbiotic fermentation polysaccharide red yeast rice roxburgh rose beverage and a preparation method thereof, and belongs to the field of fermented food. The preparation method comprises the following steps: inoculating monascus purpureus Yang-Y3000 into glutinous rice for fermentation, inoculating rhizopus oryzae Y555 for standing fermentation after the surface of the glutinous rice is full of rhodobryum, and finally adding a roxburgh rose juice stock solution and sterile water for secondary standing fermentation, thereby obtaining the fungus symbiotic fermentation polysaccharide red yeast rice roxburgh rose beverage. Experimental results show that according to the fungus symbiotic fermentation process provided by the invention, the inherent acid and astringent tastes of the roxburgh rose are effectively removed, the flavor and taste of the roxburgh rose beverage are improved, the content of crude polysaccharide and beta-glucan in the high-activity polysaccharide red yeast rice roxburgh rose beverage is remarkably increased, and the roxburgh rose beverage has an outstanding potential probiotic function; mouse experiments show that the prepared high-activity polysaccharide red yeast rice roxburgh rose beverage has an outstanding anti-fatigue effect. The roxburgh rose fermented beverage provided by the invention is delicious, healthy and rich in nutrition, and has outstanding industrial value.

1. The name of the design product: packaging bag (red rice powder). 2. The use of the design product: for product packaging. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color. 6. The design product is a thin product, and the left view, right view, top view, bottom view, and perspective view are omitted. 7. Other circumstances that need to be explained: the "gray" area in the rear view is transparent.

The application discloses a hair loss prevention and hair growth composition, a preparation method, application and product thereof, and belongs to the technical field of daily chemical products. Technical problems to be solved are poor hair loss prevention and hair growth effect of a composition containing ginkgo biloba extract, how to realize process optimization of compounding of the ginkgo biloba extract and other components and the like technical problems or combinations thereof. Technical solution points are as follows: a hair loss prevention and hair growth composition, preparation raw materials of the hair loss prevention and hair growth composition include: ginkgo biloba and red koji; the mass ratio of the ginkgo biloba and the red koji is 9:1-6:4. A preparation method of the hair loss prevention and hair growth composition is as follows: (1) taking ginkgo biloba, crushing and then adding water to carry out water extraction to obtain a water extract; (2) adding red koji into the water extract, carrying out fermentation and then filtering to obtain a fermentation filtrate; (3) adding ethanol into the fermentation filtrate to carry out alcohol precipitation, filtering to obtain a precipitate; (4) after the precipitate is redissolved with water, adding activated carbon to decolorize; after filtering and drying, the hair loss prevention and hair growth composition is obtained.

The application discloses an antioxidant red koji oral liquid fermentation treatment process and relates to the technical field of fermentation treatment, and comprises the following steps: S1, spore suspension is obtained by treating mycelium in a purple monascus SM005 strain tube; S2, high-activity seed liquid is obtained by placing the spore suspension in a seed culture medium and performing shaking bed oscillation culture; S3, fermentation liquid is obtained by placing the high-activity seed liquid in a fermentation culture medium and performing fermentation; S4, concentrated liquid is obtained by treating the fermentation liquid; and S5, antioxidant red koji oral liquid is obtained by uniformly mixing the concentrated liquid, honey, citric acid, xanthan gum and deionized water, adding citric acid, filtering the mixed liquid, sterilizing the mixed liquid and obtaining the antioxidant red koji oral liquid. In the application, fermentation is performed in the fermentation culture medium, and the application has the advantage that the formula is extremely targeted, modified maltose is taken as a core controlled-release carbon source, and the overgrowth of mycelium caused by the rapid consumption of traditional carbon sources can be avoided, so that the mycelium can be maintained in the logarithmic growth phase.

The invention provides a method for biologically modifying kelp fucoidan by utilizing monascus fermentation, a product and application thereof. The method comprises the step of fermenting kelp by utilizing monascus. According to the method, monascus fermentation is adopted, so that the total sugar content of fucoidan can be remarkably increased, and the content of sulfate groups and uronic acid is reduced to a certain extent; compared with an unfermented kelp product, the cholesterol binding rate, the cholate adsorption capacity and the pancreatic lipase inhibition rate of the kelp fucoidan prepared by the method disclosed by the invention are improved, so that the kelp fucoidan prepared by the method disclosed by the invention has better blood fat reducing activity; in addition, compared with some existing hypolipidemic products, the kelp fucoidan prepared by the invention has higher cholesterol binding capacity.

The application discloses a kind of red monascus SF26 and application thereof, it is related to the technical field of brewing, the preservation number of the strain is CCTCC No: M 20251745, on July 31, 2025, is preserved in China typical culture preservation center, and the preservation address is China.Wuhan.Wuhan University.The application also discloses the application of the above-mentioned red monascus SF26 in preparing esterification red koji.The application also discloses an esterification red koji for improving liquor ester flavor substances and a preparation method thereof.The red monascus SF26 provided by the application has high esterification capacity, and the esterification red koji prepared by the application can significantly improve the quality of liquor, which is conducive to the large-scale promotion and application of esterification red koji.

The utility model relates to a monascus fermentation frame, which comprises a box body, a support frame is arranged at the bottom of the inner side of the box body, according to the monascus fermentation frame, when a second vertical plate moves, cylindrical blocks at the two ends of the fermentation frame slide in chutes, so that the distance between a plurality of groups of fermentation frames is adjusted, and the fermentation frames are moved to the outside of the box body; when cylindrical blocks at the two ends of the fermentation frame slide in inclined grooves, sliding blocks synchronously slide on sliding rods, the stable track of the fermentation frame is maintained, and when the fermentation disc slides on the inner side of a limiting frame, the inner side wall of the fermentation disc can extrude a hemispherical block, and a copper sheet deforms; when the fermentation disc completely slides into the limiting frame, the hemispherical block is just connected into the hemispherical groove, and the copper sheet is reset, so that the fermentation disc is fixed on the fermentation frame, the situation that the fermentation disc slides off from the fermentation frame when the fermentation frame moves to the outside of the box body is avoided, the operation is convenient, and the practicability is better.

To provide a Monascus pilosus strain, a composition for preventing or treating nonalcoholic fatty liver disease, and uses of the Monascus pilosus strain.SOLUTION: A main purpose of the present invention is to provide a Monascus pilosus and a composition for preventing or treating nonalcoholic fatty liver disease, and the composition comprises the Monascus pilosus and / or its fermented product, or comprises a functional ingredient including its fermented product. Another objective of the present invention is to provide a use of the Monascus pilosus in the manufacture of a composition for the prevention or treatment of nonalcoholic fatty liver disease. The composition of the present invention not only has the efficacy of reducing the accumulation of total cholesterol and triglycerides in nonalcoholic fatty liver disease caused by obesity but also has the efficacy of reducing serum liver function markers Aspartate aminotransferase and Alanine aminotransferase, therefore the composition of the present invention has the potential for preventing or treating nonalcoholic fatty liver disease and related metabolic diseases (for example, hyperlipidemia).SELECTED DRAWING: Figure 1

The application discloses a preparation method of a full-juice fermentation type high-ester red-mold mulberry wine, which comprises the following steps: mulberry pulp is enzymatically hydrolyzed; the enzymatic hydrolysis product is adjusted in sugar content, and then potassium metabisulfite, fruit wine yeast and esterification red mold are added to perform pre-fermentation; after pre-fermentation, the pre-fermentation supernatant and tank bottom pre-fermentation residual material are obtained through static sedimentation; the pre-fermentation supernatant is subjected to post-fermentation, and then the post-fermentation supernatant and tank bottom post-fermentation sediment wine mud are obtained through static sedimentation; the pre-fermentation residual material and the post-fermentation sediment wine mud are uniformly mixed, and then poured into a distillation wine device to be distilled; the obtained distillate and the post-fermentation supernatant are uniformly mixed in an aging tank, and then the original wine liquid is obtained through static aging; the original wine liquid is added with a composite clarifying agent, and then the wine liquid is clarified through static clarification; the clarified wine liquid is filtered, filled, sterilized, labeled, code-sprayed and packaged to obtain the full-juice fermentation type high-ester red-mold mulberry wine.