3160 results about "White spirit" patented technology

The invention relates to a wine and in particular relates to a fruit-plant fragrance-edible flower combined wine. The fruit-plant fragrance-edible flower combined wine adopting dry or fresh fruits, plant fragrances and edible flowers as main raw materials is prepared by soaking the three dry raw materials into white spirit or red wine by 1-2 days; or the fruit-plant fragrance-edible flower combined wine is prepared by making the fresh fruits, the dry plant fragrances and dry edible flowers into extract solutions, adding auxiliary materials to the extract solution and mixing with the white spirit or the white wine in proportion; or the fruit-plant fragrance-edible flower combined wine is prepared by adding the three dry or fresh raw materials to the red wine, soaking more than 7 days, as well as filtering, sterilizing and bottling the mixture. According to the fruit-plant fragrance-edible flower combined wine disclosed by the invention, a plurality of natural nutrition components are contained in the formula based on an aromatic food therapy healthcare theory, and therefore, the fruit-plant fragrance-edible flower combined wine is aromatic, sweet after taste, unique in fragrance and healthcare; different fruit-plant fragrance-edible flower combined wines with different alcoholic strengths, different odor types and different aromas can be obtained by selecting different raw material proportions and different mixing methods; and besides, the preparation method is simple.

The invention discloses an artificial pit mud preparation method capable of improving the stale flavor of highly-concentrated fragrance white spirit, which comprises the following steps: mixing qualified bran, water, yellow water and sodium acetate in a proper proportion, and filling the mixture in a fermentation tank for sterilization; and when the temperature of the materials in the fermentation tank drops to 36 DEG C, adding a proper amount of aged pit mud and a Daqu drug into the fermentation tank, uniformly mixing the material and the aged pit mud and the Daqu drug, adjusting the pH value, covering the surface of material liquid with grease for isolating the material liquid from oxygen, standing the materials in the fermentation tank at 32 to 35 DEG C for anaerobic culture for 72 hours, taking out a bacterium solution, adding yellow mud, peat, vinasse squeezed fluid, the Daqu drug, pit surface mud and bean dreg powder in a proper proportion into the bacterium solution, culturing the mixture at room temperature for 7 to 10 days after uniform mixing, grinding bacterium mud, adding a certain amount of double bottom grains, the Daqu drug and ending beer, stacking the materials after uniform mixing for natural fermentation at normal temperature for 30 to 40 days, and obtaining the artificial pit mud. The 'aging degree' of the artificial pit mud is the same as that of aged pit mud naturally aging for more than 10 years, and the stale flavor of the freshly brewed liquor is the same as that of white spirit stored for more than three years in a ceramic jar.

The invention discloses a preparation method of multi-taste Maotai-flavor white spirit. Eleven flavor types of white spirits are taken as seasoning liquors, the preparation method is characterized by comprising the following steps of: finishing and soaking grains; cooking, gelatinizing and mixing with Luzhou-flavor white spirit fermented grains and Maotai-flavor white spirit fermented grains; spreading out and airing, stirring distiller's yeast, adding Maotai-flavor ending liquor, Luzhou-flavor yellow wine, Maotai-flavor fermented grains and Maotai-flavor yeast, and accumulating and fermenting; fermenting in a cellar, and spraying mixed solution of the Maotai-flavor ending liquor and the Luzhou-flavor yellow wine on the surface of each distilled grain layer; making sand and adding the Luzhou-flavor white spirit fermented grains, cooking and gelatinizing, then adding the Maotai-flavor ending liquor, the Luzhou-flavor yellow wine, the Maotai-flavor fermented grains and the Maotai-flavoryeast, accumulating and fermenting, and storing in the cellar and spraying the mixed solution of the Maotai-flavor ending liquor and the Luzhou-flavor yellow wine on each distilled grain layer; steaming by using a rice steamer to obtain unblended wine in rounds of 1, 2, 3, 4, 5, 6 and 7, and the wine in the seven rounds are combined according to taste and-flavor characteristics, so as to obtain combined Maotai-flavor unblended wine; and then blending the combined unblended wine with flavoring liquor, thus obtaining the multi-taste Maotai-flavor white spirit. The preparation method disclosed by the invention has the advantages of enriching-flavor of Maotai-flavor white spirit, meeting market demand and promoting development of the Maotai-flavor white spirit.

The invention provides a lady health-care wine and a preparation method thereof. The health-care wine is prepared from angelica, hemlock parsley, radix paeoniae alba, prepared radix rehmanniae, raw radix rehmanniae, radix ophiopogonis, prepared fleece-flower root, lucid ganoderma, radix astragali, ginseng, rhizoma polygonati, poria with hostwood, polygala root, stir-fried spine date seed, deer fetus paste, antler, donkey-hide gelatin, glue of tortoise plastron, stir-fried eucommia, mistletoe, pawpaw, radix achyranthis bidentatae, broomrape, rhizoma drynariae, spatholobus stem, cassia bark, cornus officinalis, epimedium, Curculigo orchioides, saffron, Cordyceps, rhizoma cyperi, agilawood, Flos Caryophyllata, dalbergia wood, Turmeric Root-tuber, Rhizoma Zedoariae, cowherb seed, pseudo-ginseng, raw pollen typhae, pummelo pee, fingered citron, citron, raw rhubarb, fructus cannabis, bush-cherry seed, peach kernel, Chinese radish seed, semolina seed, cassia seed, Plantain seed, dodder, wolfberry fruit, raspberry, schisandra fruit, cherokee rose, Semen Euryales, gynostemma pentaphyllum, raw hawthorn, red rice, gastrodia tuber, kudzu root, chrysanthemum flower, calcined oyster and dragon bone, white spirit and yellow wine. The preparation method comprises the following steps: soaking the Chinese medicinal herbs in 50 vol% top-grade white spirit for 36 days (stirring every three days),and discarding the Chinese medicinal herbs after 36 days; and adding top-grade yellow wine (twice of white spirit), adding a right amount of honey (according to mouthfeel), sealing, and soaking for 36 days (stirring every three days) to obtain the lady health-care wine. When people drink 50ml of the health-care wine a day, the health-care wine can tonify the liver and kidney, recuperate yin and yang, invigorate qi, strengthen the bone, nourish the blood and refresh the brain.

The invention relates to a method for preparing health care wine in the field of health wine product. The compositions and the weight portions are as follows: 20 to 25 portions of ginseng, 10 to 15 portions of astragalus root, 15 to 20 portions of liquorice, 15 to 20 portions of Chinese yam, 10 to 15 portions of angelica, 10 to 15 portions of root of herbaceous peony, 20 to 25 portions of Chinese wolfberry, 10 to 15 portions of dried rhizome of rehmannia, 10 to 15 portions of prepared rhizome of rehmannia, 15 to 20 portions of colla corii asini, 10 to 15 portions of schisandra chinensis, 10 to 15 portions of dogberry, 20 to 30 portions of pilose antler, 20 to 30 portions of worm grass, 20 to 25 portions of epimedium, 15 to 20 portions of Cistanche salsa, 20 to 30 portions of safflower, 20 to 25 portions of radix salviae miltiorrhizae, 15 to 20 portions of radix cyathulae, 10 to 15 portions of cinnamon, 15 to 20 portions of polygala, 20 to 30 portions of eucommia bark, 10 to 15 portions of polygonatum, 20 to 25 portions of Tuckahoe, 15 to 20 portions of hawthorn, 20 to 25 portions of dried orange peel, 15 to 20 portions of bitter cardamom, and 30 to 40 portions of glossy ganoderma, wherein the compositions are brewed by white spirit. The composing formula has appropriate compatibility and efficacies of invigorating the vital energy, enriching the blood, nourishing Yin and Yang, promoting blood circulation to dispel blood stasis, calming the nerve and regulating the vital energy, tonifying the kidney and arresting seminal emission, opening and regulating all vessels, improving the immunity, delaying senility, and nourishing the Yin and strengthening the Yang.

The invention provides an esterifying enzyme compound bacteria liquid preparation method, and relates to the technical field of white spirit. The method comprises the following steps: sieving 20g of high-quality pit mud from old pit mud; thermally processing for 10 minutes at about 80 DEG C to obtain the esterifying enzyme compound strain purifying liquid; inoculating the purified liquid to the prepared and sterilized culture medium based on inoculating volume of 30%; culturing in a constant temperature culturing box for 7 to 8 days at about 36 DEG C so as to obtain a first-grade seed liquor; inoculating the first-grade seed liquor into the prepared and sterilized culture medium based on 22.5% of inoculating volume, and culturing for 7 to 8 days at 36 DEG C in the constant temperature culturing box to obtain the second-grade seed liquor; inoculating the second-grade seed liquor into the prepared and sterilized culture medium based on inoculating volume of 16%, and culturing for 7 to 8 days at about 36 DEG C in the constant temperature culturing box, so as to obtain the third-grade seed liquor; and expanding to culture the sieved and exuberant three-grade seed liquor in a common way to obtain the esterifying enzyme compound bacteria liquid for production. According to the method, the esterifying enzyme compound bacteria liquid is separated, purified and optimally selected from the high-quality pit mud, and the esterifying enzyme compound bacteria liquid has obvious effect during being applied in the production.

The invention discloses Chinese medicated liquor for treating hypertension and a preparation method thereof. The Chinese medicated liquor is prepared from sun-dried ginseng, Radix Astragali, bighead atractylodes rhizome, Tuckahoe, tuber fleeceflower root, dried rhizome of rehmannia, white paeony root, angelica, bupleurum, dried orange peel, sealwort, centipedes, pilose antler, stir-baked semen ziziphi spinosae, thinleaf milkwort root-bark, Indian bread with hostwood, licorice, walnut, raisins, white spirit and other raw materials. Combining the raw materials, the Chinese medicated liquor takes both qi and blood into consideration, coordinates defensive qi and nutritive qi, makes qi and blood circulating in the whole body, coordinates the relationship between yin and yan, combines deintoxication and nourishing, removing blood stasis without hurting human body, maintains normal upbearing and downbearing of qi and blood, thereby reducing blood pressure.

The invention relates to a production process of sauce fen-flavor type white spirit, which comprises the following steps: respectively loading smaller lumped koji fen-flavor type base wine and sauce fen-flavor type base wine into a ceramic wine jar and then sealing the base wines for fully storing the smaller lumped koji fen-flavor type base wine for three years and the sauce fen-flavor type basewine for five years; blending the base wines in a proportion of 55 percent of the sauce fen-flavor type base wine and 45 percent of the smaller lumped koji fen-flavor type base wine; then adding purified water to regulate the mixed base wine to required alcoholic strength; and storing the obtained mixed base wine for half a year to obtain a finished product. The blended product has characteristicof clear and sweet taste of the fragrance of smaller lumped koji fen-flavor type while spirit and also has the characteristics of ausgereift, smell fragrance, elegance, exquisite feel and empty left fragrance of the sauce fen-flavor type white spirit. The sauce fen-flavor type white spirit of the invention is hopeful to become a twelfth flavor wine in the national white spirit flavor type classification.

Disclosed is a chafing dish bottom flavoring and its preparing process, wherein the main ingredients and auxiliary materials include plant oil, chicken oil, butter, soybean paste, dried red pepper, pepper powder, fermented soya beans, pricklyash peel powder, table salt, white spirit, fresh ginger, toasted garlic, and flavoring for sweetness and fragrance.

The invention discloses a maca health care liquor for improving organism immunity and sexuality. The formula of the maca health care liquor comprises the following ingredients in parts by weight: 5-20 parts of maca, 2-6 parts of ginseng, 4-8 parts of wolfberry, 4-8 parts of herba epimedii, 1-5 parts of cornu cervi pantotrichum, 5-10 parts of astragalus, 5-8 parts of polygonatum, 3-10 parts of cistanche deserticola and 100-200 parts of white spirit, wherein the white spirit is a grain brewed wine, and has the alcohol content of 48-68%, and the medicinal materials are grounded into fine powder, then cooked, soaked, percolated and subjected to other extraction methods to produce the maca health care liquor. The formula is compounded under the guidance of traditional Chinese medicine theory, and on the basis of maca, drugs for tonifying qi and replenishing blood, nourishing yin and tonifying yang are added, so that the maca health care liquor has a mellow taste and an obvious effect and is suitable for the medium-aged and aged patients suffering from diabetes.

A preparation method of a white spirit combining a Fen flavor type, a Luzhou flavor type and a Maotai flavor type is characterized in that the preparation method comprises the following steps: 1, adding Xiaoqu, and carrying out cultivation saccharification to obtain a cultivation grain; 2, taking the cultivation grain and a distillers' grain with the weight ratio of the cultivation grain to the distillers' grain of 1:3.3-4.5 to prepare a grain; 3, adding high temperature Daqu, and carrying out high temperature accumulation; 5, adding middle temperature Daqu after the accumulation completing; and 5, putting into a cellar, and fermenting to obtain the mellow, gentle and fragrant white spirit The preparation method of the white spirit combining the Fen flavor type, the Luzhou flavor type and the Maotai flavor type provided in the invention adopts the above steps and fuses the Xiaoqu saccharification of a Fen flavor type white spirit, the high temperature accumulation of a Maotai flavor type white spirit and the mud cellar fermentation of a Luzhou flavor type white spirit; and the prepared white spirit has the advantages of clear and transparent color, mellowness and gentleness, harmony flavor, rich, delicate, soft, sweet and clear taste, and smooth aftertaste, and has a unique style of the mellowness, the gentleness and the fragrance.

The invention discloses a method for promoting white spirit aging. The method promotes the association of molecules in the wine as well as the collision of molecular energy through the heating temperature control and ventilation treatment, and can quickly promote the white spirit aging. Through the aging method, the aging time of the white spirit can be obviously shortened, and the content of total acid and total ester reaches the national standard; and moreover, the content of harmful substances in the white spirit is effectively reduced in short time, and the need for large-scale industrialization is met. The method disclosed by the invention has a very broad market prospect.

The invention relates to the technical field of animal product processing and in particular relates to preserved meat and a pickling method of the preserved meat. The preserved meat is obtained by pickling pork by using edible salt, white spirit, peppers, anises, cloves, tea, white sugar and nitrate. The pickling method comprises the steps of (1) pretreatment; (2) immersing;(3) salt frying and pickling; (4) air-drying; (5) fumigation-drying; (6) cooling; and (7) package. According to the preserved meat and the pickling method of the preserved meat, the using amount of pickling ingredients is small, so that the conventional flavor and the color of the preserved meat are guaranteed; the preserved meat is brown, transparent and shiny, is the same in reality as in appearance and smells delicious; the good smell can be kept for a long time; the preserved meat is tender and fat but not greasy; furthermore, the pickling flavor is strong; lean is kermesinus, and fat is milk white; meanwhile, the salt content is only 1.6-2 percent; people do not feel seriously thirsty after eating the preserved meat. The preserved meat is immersed in boiled tea water, so that the meat has natural, fresh, cool and pleasant tea flavor; fumigation is executed by combusting tea tree branches, so that the natural tea fragrance of the preserved meat is enhanced.

The invention discloses a saccharomyces cerevisiae strain with high yield of ester and low yield of higher alcohol as well as a building method of the saccharomyces cerevisiae strain, and belongs to the technical field of bioengineering. According to the building method provided by the invention, through completely knocking out an amino acid transaminase gene BAT2 and an ester hydrolase gene IAH1 in an original strain, and selecting a strong promoter PGK1 over-expression alcohol acetyltransferase I gene ATF1 at the same time, the saccharomyces cerevisiae strain with high yield of ester and low yield of higher alcohol is obtained. Compared with a parent strain, other fermentation performances of built recombinant bacteria are not affected, the total quantity of acetic acid ester is obviously increased and reaches 1303.6mg/L, wherein the content of ethyl acetate is 52 times that of the original strain, isoamyl acetate is increased to 73.7mg/L, the content of main higher alcohol is 151.8mg/L and is reduced by 61.4 percent in comparison with that of the original strain. By using the saccharomyces cerevisiae, ester yield is significantly increased while the higher alcohol yield is reduced, the higher requirements of white spirit related fields on yeast are met and the application prospect is wide.

The invention relates to a traditional Chinese medicine white wine medicament for effectively curing dermatopathy, which has the advantages of reasonable and scientific composing prescriptions, evident effect, convenient and hygienic employment, and is natural without hormones and chemical auxiliary agent, and is safe and reliable, and does not have side effect. The invention is made from raw material with the following part by weight, anoelica sinensis 8-10 parts by weight ( the following unit is the same), red peony root 6-10, chuanxiong rhizome 3-5, schizonepeta tenuifolia 3-5, coralbean bark 6, astragalus root 6-8, Chinese dittany bark 10-15, phillyrin 12-15, flavescent sophora root 15, honeysuckle flower 8-12, borneo camphor 3-5, radix salvia miltiorrhiza 9, frank incense 5, myrrh 5, and white wine 1.5-2, and the following operating procedures are concluded, the raw material except the borneo camphor, the frank incense, and the myrrh are positioned in a vessel and are filled with the white wine with the amount of 3-5cm higher than the medicine surface, and are sealed, and are opened and churned once a weak, and are immersed for three months in spring and two months in summer, and are filled with the frank incense and the myrrh one week before the employment, and can be employed when the medicine is filtered and is added with the borneo camphor.

The invention relates to an anti-oxidation health-care wine and its production method, wherein the wine is prepared from the oxidation resistant reactive constituents in grape seed and peel extracted with high grade white spirit or brandy with high ethanol content, the the oxidation resistant reactive constituents in grape seed and peel is proanthocyanidin, resveratrol, polydatin, which can effectively remove excess oxygen-derived free radicals in human bodies.

The invention relates to a method for detecting six trace sweetening agents in white spirit by an ultra-high pressure liquid chromatography-time-of-flight mass spectrometry (UPLC-TOF-MS) technology. Particularly, the invention adopts the UPLC-TOF-MS technology and specially aims at the phenomenon of trace addition of a plurality of sweetening agents in the current white spirit industry. The invention can detect six sweetening agents of acesulfame-K, soluble saccharin, sodium cyclamate, sucralose, aspartame and neotame simultaneously, is rapid, simple and convenient, has accurate qualification and quantification and high sensitivity and effectively solves the problem. The method has the detection limit of the acesulfame-K of 0.05mg/L, the detection limits of the soluble saccharin, the sodium cyclamate and the neotame of 0.01 mg/L and the detection limits of the sucralose and the aspartame of 0.1 mg/L, only needs 10 min of one-step sampling analysis and has favorable linear relation and repeatability. Compared with detection data of an authority depart, the data detected by the method is also accurate and reliable.

The invention relates to a health-care medicated wine and a preparation method thereof. The health-care medicated wine comprises the following components: cervus elaphus linnaeus, spotted deer antler slice, sea horse, kidneys of horse and deer, kidney of donkey, kidney of dog, gecko, herba epimedii, morinda officinalis, Chinese chive seed, dried shrimps, cistanche, the seed of Chinese dodder, babchi seed, flastem milkvetch seed, fenugreek, cinnamon, ootheca mantidis, rhizoma drynariae, honey, crystal sugar and white spirit. In the invention, by adopting the traditional compatibility principle, the health-care medicated wine has the functions of tonifying Qi and strengthening kidney, replenishing essence and nourishing medulla, regulating the balance of Yin and Yang, enhancing sex function, improving immunity and the like, and has the advantages of exquisite material selection, strict preparation process and no bad and side effects.

The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.

The invention relates to a sausage, in particular to a Taiwan-style beef sausage and preparation method thereof. The Taiwan-style beef sausage is prepared from the following raw materials in parts by weight: 40 to 55 parts of beef, 1 to 4 parts of beef tallow, 5 to 17 parts of protein meat, 10 to 25 parts of duck neck skin, 12 to 25 parts of ice water, 0.5 to 2 parts of salt, 0.1 to 0.4 part of tripolyphosphate, 0.001 to 0.015 part of monascus color, 0.1 to 0.2 part of iso-VC sodium, 0.001 to 0.015 part of sodium nitrite, 0.1 to 0.2 part of aminotransferase, 2 to 5 parts of rehydration histone, 5 to 9 parts of white sugar, 0.1 to 0.3 part of white spirit, 7 to 15 parts of cassava starch, 0.5 to 0.7 part of carrageenan, 1 to 2.5 parts of R-type protein, 1 to 2.5 parts of isolated soybean protein, 0.1 to 0.15 part of essential oil, 0.3 to 1 part of ox bone essence, 0.1 to 0.3 part of aroma enhancing juice, 0.1 to 0.3 part of yeast cream, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.2 part of white pepper powder, 0.01 to 0.03 part of netmeg powder, 0.02 to 0.07 part of licorice powder, 0.1 to 0.3 part of cassia oil powder, 0.01 to 0.02 part of garlic powder, and 0.015 to 0.03 part of ginger powder; the light sausage product is prepared from the raw materials by weight by the unfreezing of raw meat, trimming, mincing, primary stirring, salting, secondary stirring and filling, cooking in a smoking oven, cooling, shearing and pacing; and the Taiwan-style beef sausage has the advantages of good mouthfeel, full meat granules and low fat, and is health-care food.

The invention discloses a device and a method for automatically detecting foreign matters in a white spirit bottle based on the vision. The method comprises the steps of enabling liquid in the white spirit bottle to rotate at high speed by rotating a bottle body, enabling the foreign matters in the liquid to still rotate at high speed on the premise that the liquid in the bottle is basically stable by virtue of emergency stop, carrying out image acquisition and analysis on the liquid in the bottle under the situation, and detecting the foreign matters of the liquid in the bottle; setting multiple exposure parameters of an industrial camera, and obtaining multiple images under various exposure times, so that the influence of the absorption non-uniformity of light source on the image quality caused by the refraction and the non-uniformity of the paint of the bottle bottom can be alleviated. The device and the method can be suitable for detecting the foreign matters in various non-transparent bottles and various engraved transparent specially-shaped bottles of the white spirit, has the advantages of high detection sensitivity, low error rate and high detection speed, can completely substitute the existing eye detection and can fill in the gap of the automatic white spirit detection industry.

The invention discloses glutinous rice wine and a preparation method thereof. The glutinous rice wine is prepared according to the following steps: 1) soaking glutinous rice into water, steaming or cooking and cooling to 25 to 28 DEG C to obtain cooked glutinous rice; 2) adding a fermenting agent in an amount which is 0.1 to 1 percent of the weight of the glutinous rice into the cooked glutinous rice, saccharifying, adding water in an amount which is 2 to 5 times that of the cooked glutinous rice, and fermenting to obtain fermented wine, wherein the saccharification temperature and the fermentation temperature are 25 to 28 DEG C, the saccharification time is 24 to 48 hours and the fermentation time is 48 to 72 hours; 3) centrifugally separating the fermented wine and taking the clear liquid to obtain the wine sample; 4) adding white spirit in an amount which is 15 to 25 percent of the weight of the glutinous rice and white sugar or crystal sugar in an amount which is 5 to 15 percent of the weight of the glutinous rice into the wine sample, sterilizing and ageing to obtain aged wine; and 5) filtering the aged wine by using a microporous filter and filling to obtain the product, wherein the fermenting agent consists of 10 to 20 weight percent of yeast and 80 to 90 weight percent of Q303 rhizopus. According to the preparation process, mixed fermenting agent and various impurity-removing methods are adopted, so the saccharification time can be shortened. The prepared glutinous rice wine is transparent and plump, and has mellow mouthfeel, moderate sweetness and special flavor of glutinous rice.

The present invention relates to one kind of externally applied Chinese medicine lotion for treating pain caused by wind, cold and damp. The externally applied Chinese medicine lotion is prepared with over 30 kinds of Chinese medicinal materials, including long-noded pit viper, prepared aconite root, wild aconite root, notopterygium, pubescent angelica root, etc. and white spirit. It possesses the functions of warming meridians, expelling cold, dispelling wind, eliminating dampness, dredging meridians and stopping pain, and can treat pain in neck, shoulders, waist and legs.

The invention discloses special red sour soup. The special red sour soup is prepared from the following components in parts by weight: 70-80 parts of fresh tomatoes, 15-25 of fresh chili pepper, 0.15-0.25 part of sticky rice, 0.1-0.2 part of ginger, 0.1-0.2 part of garlic, 1.5-3 parts of table salt, and 0.15-0.25 part of white spirit. Through improvements on the raw materials and the material ratio of the red sour soup, the fermented sour soup is rich in nutrients and contains nutritional ingredients such as VA, VB1, VB2, VC, Ca, P, Fe, carotene, capsaicin, cellulose and multiple amino acids, fermentation products and other nutritive substances in the sour soup enable the constitution of intestinal flora to have beneficial change and can improve gastrointestinal functions of a human body, recover flora balance in human intestinal tracts and form an antibacterial biological barrier to maintain human health, and meanwhile, the improved special red sour soup is easy to store and convenient to transport, thereby making the large-scale commercial production of the red sour soup possible.

The invention belongs to the technical field of white spirit ageing, in particular to white spirit ageing process and device thereof, solving the problems of long aging time, large spirit consumption and the like of the traditional white spirit ageing. The device comprises an ageing device, wherein the ageing device is internally provided with a rotating padding and a guide cylinder, the guide cylinder is internally provided with a liquid lifting device, a liquid outlet and a gas outlet as well as a liquid inlet and a liquid outlet are arranged on a shell, the liquid inlet is connected with a closed vessel, the gas inlet is connected with an oxidizing gas source, and the liquid outlet is connected with a spirit storage vessel. The process comprises the following steps: sending green spirit into the ageing device; introducing an oxidizing gas, processing for 3-5min; then discharging the gas; introducing the oxidizing gas, processing for 10-60min; and sending the aged white spirit into the spirit storage vessel. The white spirit aged by the invention has mellow, soft taste and basically unchangeable processed alcoholic strength; and the content of effective components in the white spirit is equal to that of the years-aged white spirit, and the white spirit is processed for 10-60min, and the effect of the processed white spirit is equivalent to that of a 1-3 years naturally aged white spirit.

The invention relates to a preparation process and a sterilization method for instant flavor fish. The preparation steps are as follows: removing scale, viscera, the head, the tail and fishbone from a 1.5 to 2kg fresh grass carp, and cleaning, draining and dividing the grass carp into fish blocks of about 2cm in width; salting the fish blocks with 2%(w/w) salt, 1%(w/w) white spirit and 1%(w/w) white vinegar at the temperature of 5 DEG C for 3h by using a low-temperature dry salting method; drying the fish blocks with hot air at the temperature of 50 DEG C for 18-24h; seasoning with 2%(w/w) plant oil, 1%(w/w) horseradish, 5%(w/w) pickled pepper and natural flavor (including cassia, star anise, fennel, amomum tsao-ko, radix glycyrrhizae and Chinese red pepper) in an appropriate amount; performing vacuum packing; and irradiating the fish blocks with a 1.11*106Bq cobalt source for sterilization, wherein the irradiation dose is 3kGy and the irradiation temperature is normal temperature. Compared with the traditional high-temperature and high-pressure sterilization, and the product irradiated for sterilization is reduced in color and increased in hardness and chewiness, the content of hydrolysis amino acid is basically the same, and the quantity of each microbe is less than 10cfu/g, this shows that the fish product irradiated for sterilization is better in sensory quality and physical and chemical quality, and more suitable for sterilization of the flavor fish.

The invention relates to a novel method for storing and brewing white spirit and aims to solve the defects that currently the storage of the white spirit at home and abroad adopts a mode that after being stored for a certain period, the white spirit of the original grade is subjected to design, alcohol content reduction, combination, seasoning, adsorption, filter and then is subjected to filling production; in the natural storage condition, the stimulating components and hazardous components in the white spirit cannot sufficiently react and volatilize; the stability of the association of the white spirit body is not good; the vinosity of the produced white spirit is lack of soft taste and clean aftertaste; and the quality of the produced white spirit is not stable. In the novel method for storing and brewing the white spirit of the invention, the double cellaring, namely the secondary ageing process is adopted, and according to the substrate concentration, the non-homogeneous substance motion characteristics and the permutation and combination principle, primitive base wine generated by carrying out solid-state fermentation and distillation in a mud cellar is subjected to twice physical and chemical changes, ageing, alcoholizing and bouquet spreading, and processing in a conventional wine storage container under a specific environment to generate the natural, hygiene and health white spirit.

The invention relates to a production method of rice wine, which comprises the following processes: (1) soaking: soaking 75-85% of original demand quantity of rice in water for 2-4 days; (2) cooking:cooking the soaked rice for 10-15 minutes until the rice is cooked; (3) fermenting: spraying water and adding white spirit and yeast wine in the cooked rice at the same time; and putting the cooked rice in a primary fermentation tank; (4) pasting: pasting corn two days after corn discharging; (5) feeding: cooling the pasted corn starch which accounts for 15-25% of demand quantity of original riceto a certain temperature, and then, adding the pasted corn starch in the rice feed which is put in the primary fermentation tank on the previous day, wherein the primary fermentation time is 4-6 days;(6) mash pressing: conveying the feed liquid of primary fermentation into an after fermentation tank; (7) after fermentation: fermenting the rice feed until people can smell the alcohol taste, wherein the after fermentation time is controlled within 20-25 days according to different air temperatures; (8) squeezing: squeezing the fermented liquid which is treated by the after fermentation and hasthe alcohol taste, and obtaining clear wine liquid; (9) blending: adding a proper amount of caramel colour; and (10) wine decocting: heating the wine liquid to obtain finished wine. The invention develops a new way for corn processing, reduces the production cost, improves the economic benefit and can enrich the varieties of rice wine to meet the requirements of different consumption levels.