1401 results about "White Wine" patented technology

The invention discloses traditional Chinese medicine liquor for treating arthritis. The traditional Chinese medicine liquor is mainly prepared from raw dog bones, radix rehmanniae, angelica, rhizoma ligustici wallichii, sheep fat prepared herba epimedii, wine prepared radices paeoniae alba, cornua cervi pantotrichum, white wine, sugar candy, white sugar and other raw materials by a medicine liquor preparation method. With the compatibility of the raw material medicines, the traditional Chinese medicine liquor has the efficacies of expelling wind, eliminating dampness, dredging meridian passage, strengthening tendons and bones, replenishing qi, invigorating spleen, warming kidney, removing paralysis and relieving pain, and is suitable for rheumatoid arthritis and arthritis of other properties.

The invention provides a system and a method used for white wine cellaring management and based on technology of internet of things. The system is provided with a cellar management application server, a gateway of the internet of things, a mobile communication network interface machine connected with a mobile communication network and a plurality of cellar field auxiliary operation front terminals, wherein the gateway of the internet of things is connected with a plurality of cellaring environment self-adaptive testing and controlling terminals. Cellaring environment parameters are sensed and collected by the self-adaptive testing and controlling terminals, white wine inventory status is sensed by the auxiliary operation front terminals through digital labels in real time, and the two kinds of terminals send the sensed data to the application server in real time to perform recording and analysis. The cellaring environment or the inventory status is abnormal, the cellar management application server gives an alarm; if the cellaring environment is abnormal, the self-adaptive testing and controlling terminals drive various regulating and controlling devices in time to complete environment regulation and control so as to enable white wine to be mellowed naturally under the environment of constant temperature, constant humidity and no light. The auxiliary operation front terminals monitor and track operation processes of a white wine cellaring field, management efficiency is improved, and labor cost is reduced.

The invention mainly relates to a process method for rapidly fermenting chopped hot peppers, and mainly relates to the field of food processing application. The process method comprises the following steps: washing, soaking and disinfecting the fresh hoppers; draining and removing the water content on the surface of the fresh hoppers; directly chopping by a chopper mixer; adding 2% of salt, 0.5% of calcium chloride, 0.05% of citric acid; inoculating 0.05% of lactobacillus plantarum, and 0.05% of lactobacillus fermentium cultured in high density, wherein, the number of the lactic acid bacteria is 1010cfu / g and the amount of the ester-producing yeast is over 107cfu / m; fermenting for 48h in a sealing mode at the temperature of 37 DEG C; filtering, wherein, the filter pulp can be used as the strain water of the next batch; adjusting the salt concentration of the filtered and fermented hot peppers according to the different tastes to 8%; adding spices, such as white wine, Liuyang brown bean and garlic and the like; encapsulating after evenly stirring; and pasteurizing to obtain the finished product.

The invention relates to a maca health-care wine and a preparation method thereof. The maca health-care wine is prepared from the following components in parts by mass: 2-10 parts of maca functional extract, 0.1-5 parts of kudzu root functional extract and 85-97.9 parts of wine. The preparation method comprises the following steps: by using maca and kudzu root as raw materials, preparing maca andkudzu root functional extracts by a normal-temperature ultrasonic extraction technique, proportionally adding the extracts into wine in the form of solid dry powder or concentrated solution, filtering, sterilizing, and filling. The method is suitable for preparing maca health-care wines from white wine, yellow wine, wine, beer and fruit wine, and has the advantages of simple production technique and quantitative and controllable effective components; and the maca health-care wine not only performs the multiple health-care functions of maca, but also reduces the injury of alcohol on the human body by using the effective components in kudzu root. The maca health-care wine provided by the invention has the effects of relieving fatigue, resisting pressure, resisting radiation, improving the immunity, enhancing the sexual function, adjusting the incretion, improving the sleep, lowering the blood fat, postponing senility, protecting the liver and the like. The maca and kudzu root functionalextracts enhance the bioavailability of the respective functional components, and therefore, the maca health-care wine has wide application prospects in the aspect of preventing and improving sub-health.

The invention discloses a dry white wine and its brewing process which comprises, screening grape raw material, stripping and squashing, fruit juice separating and squeezing, clarifying, alcoholic fermentation, malic acid - lactic acid fermentation, ageing, stability treatment, filtering and bottling.

The invention discloses a red sour soup hotpot condiment, belongs to food seasoning, and aims at providing a hotpot condiment rich in nutrition and mellow in taste. The red sour soup hotpot condiment is made of the raw materials including, by weight, 45-65 parts of fresh chillies, 35-50 parts of tomatoes, two to four parts of sticky rice, two to four parts of fresh ginger, two to three parts of garlic, three to four parts of salt, 52-degree white wine and two to three parts of pungent litse fruits. A preparation method comprises the steps that 70 percent of the sticky rice is steamed to be five to eight mature, and the sticky rice is heated in a sectioned mode to be boiled into porridge after cold water soaking; the rest of the sticky rice is steamed to be five to eight mature, and is steamed to be mature and fermented after cold water soaking, and fermented glutinous rice is obtained; the fresh chillies and the tomatoes are smashed and mixed, the salt, the ginger and the white wine are added, fermentation is carried out after even stirring, and primary fermentation liquor is obtained; the primary fermentation liquor, the porridge and the fermented glutinous rice are mixed, and are sealed after even stirring for normal-temperature fermentation, and secondary fermentation liquor is obtained; the secondary fermentation liquor, the garlic and the pungent litse fruits are mixed evenly and ground into pulps.

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.

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.

A wine storage apparatus (1) having a white wine storage compartment (4) and a red wine storage compartment (5) for keeping the compartment temperature at a constant level suitable for preserving white wine and red wine, and a wine aging storage compartment (3). The temperature of the storage compartment (3) is repeatedly raised and lowered by a control apparatus (30) in accordance with a fixed variation pattern in a temperature band from 10° C. to 22° C. in a one-year cycle. It was confirmed that ideal aging of the wine is promoted when wine is stored in the storage compartment (3).

The invention belongs to the technical field of white-wine brewing processes. In order to solve the problems of low wine production rate and ethyl-acetate / ethyl-lactate rate in summer in the solid fermentation process of the traditional faint-scent white wine, the invention provides a production method for brewing the faint-scent white wine by fermentation of multi-strain enhanced yeasts. The production method comprises the steps of utilizing fresh fermented grains of fen wine to screen wine-brewing yeasts with high ester yield, rhizopus oryzae for producing amylase, acid-resistant and alcohol-resistant monascus fulginosus and high-temperature-resistant bacillus subtilis with the activities of protease and amylase and prepare wine yeast for producing the wine-brewing yeast, bran koji for producing the rhizopus oryzae, rice koji for producing the monascus fulginosus and bacteria solution for producing the bacillus subtilis, then adding into grains together with the yeast for production by a certain proportion, putting into a jar for fermentation and thus obtaining the faint-scent white wine. The production method provided by the invention has the beneficial effects that the cost is reduced; the obtained wine is high in ethyl acetate / ethyl lactate rate, total-acid content and wine production rate and strong in ester fragrance and has faint scent, preserved fragrance and sauce feel, and tastes sourly and coolly with mellowness and softness, and the difficulties of low and uncoordinated wine fragrance, lack of mellowness and short aftertaste due to low ethyl-acetate / ethyl-lactate rate and low acidity of the faint-scent white wine are solved.

The invention provides a method for measuring volatility constituent in white wine and belongs to the field of analyzing the white wine flavor. The method of the invention qualitatively and quantitatively analyzes the volatility constituent in white wine by combining the stirring rod absorption extraction technique (SBSE) with gas chromatograph-mass spectrometer technique. The method of the invention can rapidly detect and accurately qualify and quantify the volatility constituent in the white wine. The stirring rod absorption extraction technique can be performed at a normal temperature without adding organic solvent, can prevent the new compound from generating in the analysis process and can efficiently gather the volatility component. The gas chromatograph-mass spectrometer technique can rapidly and accurately identify the volatility component. The accuracy of the method is promoted. The invention provides a base for further researching the forming principle of the micro constituent and has a significance to improve the quality of the white wine.

The invention relates to a box-packed white wine automatic incasing machine which comprises a case conveying roller way, a machine frame, a box-packed white wine arraying mechanism, a horizontal-moving lifting system, a case propping mechanism, a gripper, a screw rod, a servo motor, two square guide rails and a box-packed white wine conveying chain plate. An incasing platform, the screw rod, the servo motor and the two square guide rails of the box-packed white wine arraying mechanism are respectively arranged on the machine frame. Four sliding blocks of the horizontal-moving lifting system are matched with the two square guide rails arranged at the upper end of the machine frame. One end of screw rod is connected with the servo motor, and a horizontal-moving lifting support of the horizontal-moving lifting system is arranged on the screw rod in a penetrating mode and fixed with the screw rod through a nut. The gripper is connected with the lower ends of two optical shafts of the horizontal-moving lifting system, and the box-packed white wine conveying chain plate and the case conveying roller way are fixed on the ground and matched with the box-packed white wine arraying mechanism, the horizontal-moving lifting system, the gripper and the case propping mechanism to achieve the function of box-packed white wine incasing. The box-packed white wine automatic incasing machine has the advantages of being wide in applicable white wine box type, accurate in incasing positioning, large in transport load, stable in performance and the like, and the difficult incasing problem which troubles the white wine industry for years is solved.

The invention discloses a tartary buckwheat health-preserving white wine and a brewage method thereof, belonging to the field of wine brewage. The brewage method comprises the following steps: (1) stir-frying tartary buckwheat powder obtained by pulverization and separation with mild fire for later use, immersing the tartary buckwheat bran powder in edible alcohol, centrifuging the leaching solution, and storing in a sealed environment for later use; (2) spreading the stir-fried tartary buckwheat powder, sufficiently and uniformly stirring with water, steaming, and cooling by spreading; (3) adding smaller lumped koji into the steamed material to perform saccharification, adding medium / high-temperature yeast, piling, and fermenting in a sealed environment for 48-52 days; (4) after finishing the fermentation, distilling, and storing the unblended wine in a pottery cylinder; and (5) mixing the unblended wine, leaching solution and water with seriflux, and filtering to obtain the finished product wine. The tartary buckwheat white wine has the advantages of high content of functional nutritional ingredients, controllable alcohol content and unique flavor, and can satisfy the health-care demands of mass consumers.

The invention relates to a production technology of low-alcohol low-foam white wine, belonging to the technical field of a production technology of low-alcohol low-foam white wine. The production technology comprises the following steps of: 1, removing grape stem and breaking; 2, squeezing under the protection of low-temperature nitrogen; 3, clarifying at low temperature; 4, controlling temperature and fermenting stably; 5, terminating alcoholic fermentation midway; 6, clarifying at low-temperature and maintained pressure; 7, separating low-temperature clear juice and placing the jar upside down; 8, fining and filtering; 9, releasing pressure and freezing; 10, sterilizing and filtering; and 11, recovering temperature and releasing pressure. According to the invention, the low-alcohol low-foam white wine has clear and sweet mouthfeel, fresh and rich flavor, mellow body, delicate and lasting carbon dioxide bubbles and simple production technology, and better fits the taste of Chinese people.

The invention relates to the technical field of preparation of dry white wine, in particular to a preparation method of a Sauvignon Blanc dry white wine. At present, since single-breed high-grade dry white wine lacks, the demands of emerging consume groups cannot be met and high-grade Sauvignon Blanc single-breed dry white wine has not been produced. The preparation method comprises the following steps of: picking Sauvignon Blanc grapes the maturity M value of which is more than 21.5 from a rack, sorting, removing stems and crushing, squeezing and peeling; adding sulfur dioxide; adding pectinase and clarifying at low temperature; adding yeast and fermenting at low temperature; ageing in a cask; adding bentonite and removing the protein; filtering diatomite; freezing; filtering the diatomite; sterilizing and filtering; filling and storing in bottles and obtaining the Sauvignon Blanc dry white wine. The preparation method has the advantages of science, reasonability, easy control of operation and scale production. The Sauvignon Blanc dry white wine belongs to natural high-grade single-breed dry white wine.

The invention provides a method for measuring volatility phenol compound in white wine and belongs to the field of researching the white wine flavor. The method of the invention qualitatively and quantitatively analyzes the volatility phenol compound in white wine by combining the dipping solid phase micro-extraction technique (DI-SPEM) with gas chromatograph-mass spectrometer technique (GC-MS). The method of the invention can rapidly detect and accurately quantify the volatility phenol compound in the white wine by using the dipping solid phase micro-extraction technique without fussy pre-treating process. The method is rapid and simple. The accuracy of the result is promoted by using the gas chromatograph-mass spectrometer technique to detect the volatility phenol compound in the white wine. Seven phenol compounds in the measured scope have an excellent linear relationship that R2 is more than 0.99; the limit of the detection of the seven phenol compounds I is less than 7 ug / L; the relative standard deviation is less than 15%; the recovery rate is ranged between 85% and 115%. The invention provides a base for further researching the forming principle of the volatility phenol compound and has a significance to improve the quality of the white wine.

The invention discloses a process for brewing high-degree aromatic grape spirit, which mainly comprises the steps of: juice and slag separation, skin and slag as well as juice fermentation, distillation, blending and the like. Compared with the prior art, in the process of the invention, grape pips in grapes are firstly removed and grape juice and a certain amount of grape pip-removed grape skin are mixed and fermented, a high-acidity and low-temperature fermentation process is adopted, thus the obtained grape spirit has quality characteristics of the grappa and the flavor of the high-qualitypure-grain white wind; the indexes of the total acid and the total ester are far higher than that of the grappa and slightly lower than that of the white wine, and the total quantity of ethyl acetateand ethyl lactate accounts for above 90 percent of the total ester quantity.

The invention discloses waxberry fruit liqueur and a production method thereof and belongs to the technical field of liquor processing. The waxberry fruit liqueur is produced by adopting a method comprising the following steps of: soaking fresh waxberry in white wine to obtain waxberry normal juice liquor; placing roselle into white wine to extract a natural roselle extract; mixing the waxberry normal juice liquor, the natural roselle extract, waxberry concentrated juice and waxberry essence to obtain a mixed solution I; dissolving ethyl maltol, white granulated sugar, aspartame, citric acid and potassium sorbic with hot water to obtain a mixed solution II; adding the mixed solution I and the mixed solution II into spring water and white wine, and uniformly mixing to obtain a mixed solution III; adding a chitosan liqueur clarifying agent into the mixed solution III, oscillating and filtering on a shaking table, regulating the alcoholic strength to be 8-10 degrees, sterilizing in water bath, and filling, thereby obtaining the waxberry fruit liqueur. The prepared waxberry fruit liqueur is stable in quality and bright in colour, is ruby red, clear and transparent, is rich in taste and is sweet, scour and delicious, the production period is short, and the production method is simple and practicable.

The invention provides a hotpot condiment and a preparation method thereof. The hotpot condiment is prepared from the following components in parts by weight: 60-150 parts of animal oil, 30-50 parts of vegetable oil, 2-6 parts of garlic, 1-5 parts of thick broad-bean sauce, 1-5 parts of fresh gingers, 0.5-2 parts of cloves, 2-6 parts of cinnamons, 2-6 parts of anises, 0.1-1 part of pepper, 0.5-2 parts of cardamoms, 0.5-2 parts of white wine, 0.5-2 parts of fermented glutinous rice, 60-80 parts of chilies, 2-10 parts of Chinese prickly ash, 10-20 parts of chicken essence, 1-10 parts of monosodium glutamate and 1-5 parts of rocky candies. The hotpot condiment provided by the invention has the advantages of being spicy and delicious, having a good taste and the like, and also has the effects of nourishing stomach, protecting stomach and promoting digestion. The preparation method of the hotpot condiment, provided by the invention, adopts a supercritical CO2 extraction method so that oil and residues are separated; the preparation method has the advantages of convenience, simplicity, easiness of operation and the like; and the hotpot condiment produced by the method has a relatively good taste, and is relatively pure and sanitary.

The invention relates to a preparation method of jujube wine, comprising the following steps: multi-strain fermentation, secondary distillation and / or jujube immersing in primary pulp wine. Jujube wine prepared by the method can have the nutrition of fruit wine and the style of white wine, can also have jujube flavor of prepared wine, and at the same time can reach mellow of wine quality and rich jujube flavor.

The invention discloses a high-efficiency energy-saving white wine continuous distillation method, which solves the problems of incapability of continuous production, very low efficiency and high energy consumption in the existing white wine distillation mode, and the problems of incapability of large-scale production and dependence of operation on experience in the distillation process. The device comprises a first distillation kettle, a second distillation kettle, a third distillation kettle, a first reboiler, a second reboiler, a distillation tower and a condenser set. The device can perform uninterrupted distillation on vinasse, thereby enhancing the distillation efficiency; and the device can implement the traditional technique of leaving out the beginning and the end, and can effectively separate aldehydes, methanol, other impurity alcohols and other substances harmful to the human body in the vinasse, thereby promoting the improvement of the white wine quality and being more beneficial to health of the drinker.

The invention relates to chili oil and a preparation method thereof. The chili oil is prepared from the following raw materials in parts by weight: a component A comprises 200-300 parts of oil, 50-70 parts of chili powder, 5-10 parts of mashed peanuts, 5-10 parts of white sesames, 1-5 parts of aromatic vinegar, 5-10 parts of white wine, 0.1-1 part of roots of Sinkiang arnebia, 1-5 parts of table salt and 1-5 parts of chicken paste; the chili powder is a mixture composed of pod peppers, Erjintiao chilis and capsicum frutescens at the ratio of 2 to 2 to 1, and the chili powder is averagely divided into three parts and is packaged; a component B comprises 10-15 parts of green Chinese onions, 20-40 parts of onions and 20-40 parts of fresh gingers; and a component C comprises 0.1-1 part of anises, 1-5 parts of Chinese prickly ash, 0.1-1 part of rhizoma kaempferiae, 0.1-1 part of tsaoko amomum fruits without seeds, 0.1-1 part of cardamoms, 0.1-1 part of bay leaves, 0.1-1 part of fennels, 0.1-0.5 part of cinnamons, 0.1-0.5 part of lysimachia sikokiana and 0.1-0.5 part of lemongrass.

The invention relates to an automatic white wine blending system utilizing real-time odour detection and flow control; the blending proportion is controlled through an odour detection result, so that automatic blending of different flavoured wines and vintages is realized; blending of finished wine having special flavour can be rapidly completed by utilizing raw material wines of different batches without identification of wine tasters for many times; and the produced finished wine has the advantages of being precise in flavour and easy to adjust. The automatic white wine blending system based on odour control disclosed by the invention mainly comprises a raw material tank, a blending tank, a finished product tank, a pipeline system and an industrial computer control platform. The basic flow is as follows: measuring and demarcating odour of raw material wine, and recording in a database; demarcating odour characteristics of expectantly blended finished wine (sample), and determining a pre-blending proportion; blending by controlling the proportion of basic wine through a turbine flowmeter and an electromagnetic valve; sampling gas in the upper layer from the blending tank in real time in the blending process, and analyzing odour; and blending and correcting for many times in the later period so as to finally obtain expectant odour indexes, and storing in the finished good tank.

The invention provides a ham processing method, comprising the steps of rapid cooling, extruding for blood removal, washing and white wine spraying, condiment applying and kneading, fumigating and hanging for curing. By the method, the ham is free from elevation and region limitations, has less possibility of being infected by maggots, has more beneficial microorganisms breeding inside and has terrific color, aroma and taste.

The invention discloses roxburgh rose fruit wine and a making process thereof. The roxburgh rose fruit wine is prepared from roxburgh rose through the steps of raw material pretreatment, enzymolysis, blending, yeast activation, fermentation, mixing, ageing, clarification, filtering, filling, sterilization and the like. According to the making process, the roxburgh rose is diced and is put into high-alcohol-concentration white wine to be soaked, so that the loss of nutrient substances is avoided; the soaked roxburgh rose is pulped and is subjected to compound enzyme treatment, so that more nutrient substances can be separated from the roxburgh rose, and the utilization efficiency of the roxburgh rose is improved; by carrying out clarification by virtue of a compound clarifying agent after ageing, the finished roxburgh rose fruit wine has stable color and soft taste, is transparent and further has multiple health efficacies of promoting digestion, tonifying spleen, converging and stopping diarrhea, clearing summer-heat, enhancing physique, and the like.

The invention relates to the technical field of liquor production and provides a manufacturing method of cane wine, comprising the following steps: (1) preparing normal juice of cane; (2) culturing seed liquid A and seed liquid B of yeast; (3) preparing cane stalk trichosporon brassicae A and cane stalk trichosporon brassicae B; (4) fermenting: obtaining mature fermentation after the normal juice of cane is fermented in a two-step manner by trichosporon brassicae A and trichosporon brassicae B; (5) obtaining the cane wine by the way that the mature fermentation obtained in step (4) is decompressed and doubly distilled. The invention utilizes cane stalk as yeast wine carrier and normal juice of cane as raw material and adopts a reduced pressure distillation process, uses no cereals and other organic or inorganic nutrients, so that the white wine is entirely brewed by normal juice of cane. The brewed white wine reserves the unique aroma substance of cane, thus boasting rich cane flavour. The invention has far-reaching significance in saving cereals, improving the utility value of cane and promoting the development of agriculture of China.

The invention relates to a method for making green tea wine, which comprises the following operation steps of: (1) making superfine tea powder, namely grinding green tea into the superfine tea powder with the particle size of less than 20mu m by using a superfine grinder; and (2) making the green tea wine, namely mixing the superfine tea powder and white wine according to a ratio of 1g:400mL or 1g:300mL, extracting in a 80 DEG C water bath for 40 minutes, and performing vacuum suction-filtering on tea wine extract to obtain high-quality green tea wine which has clear and transparent color and composite aroma of the green tea and wine and is soft, tasty and refreshing. The method has a short making period and is easy to operate, and an optimal making process is determined according to making parameters such as extraction temperature, extraction time, material-liquid ratio and the like in the making process; and the Guapian tea wine prepared by superfine grinding technology has better color, mouthfeel and aroma than the green tea wine prepared by other methods, and the extraction efficiency of tea polyphenols in the tea is higher.

The invention relates to a ready-to-eat scallop meat food and the preparation method thereof, pertaining to the technical field of marine life products and preparation methods thereof. The ready-to-eat scallop meat food is characterized in that in weight ratio, one portion of cubed scallop meat with scallop brims is mixed with 0.02 to 0.15 portion of salt, 0.02 to 0.08 portion of gourmet powder, 0.02 to 0.15 portion of cooking wine, 0.02 to 0.15 portion of rice wine and 0.02 to 0.15 portion of white wine. The preparation method for scallop meat includes the following steps of : 1. preparing raw materials; 2. cleaning raw materials; 3. sterilizing raw materials; 4. shelling; 5. removing intesine; 6. cleaning scallop meat; 7. curing scallop meat; 8. drying scallop meat; 9. packing scallop meat; 10. sterilizing scallop meat and 11. packaging scallop meat into boxes. The ready-to-eat scallop meat food and the preparation method thereof can ensure a mellower flavor more depending upon various ingredients added in the curing process on the basis of the original flavor and can also add different tastes by selecting different special ingredients. Moreover, the reasonable proportion can ensure that the preparation method of the invention can guarantee the original flavor of scallop, maintain the freshness of scallop and extend the preservation period to six months.

The invention discloses a white wine reduced pressure distillation system. The white wine reduced pressure distillation system comprises a distillation steamer and a condenser communicated to the distillation steamer in a sealing manner; and the bottom of the condenser is connected to a wine liquid storage tank through a pipeline. The white wine reduced pressure distillation system also comprises a vacuum buffer tank and a vacuum pump; during a reduced distillation process, the distillation steamer, the condenser, the wine liquid storage tank and the vacuum buffer tank are successively communicated to form a sealed vacuum distillation system; and a vacuum pump communicated to the vacuum buffer tank provides a vacuum negative pressure environment for the vacuum distillation system. The invention also discloses a white wine reduced pressure distillation method. A technical solution provided by the invention can significantly reduce a temperature of distillation, and distill low-boiling point substances in soybean-flavor white wine out as many as possible by optimal arrangement of the reduced pressure distillation system and optimal combination of parameters of temperature and pressure during the reduced pressure distillation process. Besides, some high-boiling point substances that can not be distilled out at a normal pressure can be distilled out at the reduced pressure; composition of various ingredients in original fast wine is changed; and a unique flavor is formed.