CN103215177A - Production method for red bayberry wine - Google Patents
Production method for red bayberry wine Download PDFInfo
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- CN103215177A CN103215177A CN 201310170994 CN201310170994A CN103215177A CN 103215177 A CN103215177 A CN 103215177A CN 201310170994 CN201310170994 CN 201310170994 CN 201310170994 A CN201310170994 A CN 201310170994A CN 103215177 A CN103215177 A CN 103215177A
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- red bayberry
- lemon
- wine
- brandy
- making method
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Abstract
The invention discloses a production method for red bayberry wine. The production method sequentially comprises the following steps of: step 1, selecting raw materials comprising red bayberry, brandy, lemon and crystal sugar; step 2, soaking the red bayberry in saline water for 20-30 minutes, fishing out, then washing by clean water and airing; step 3, peeling and juicing the lemon, filtering out lemon pulp, and reserving lemon juice; and step 4, mixing the brandy, the cleaned and aired red bayberry, lemon juice and crystal sugar, placing the mixture in a sealed glassware, and soaking the mixture for 10-20 days to obtain the red bayberry wine. The method disclosed by the invention is simple and easy to operate; and the produced red bayberry wine is healthy, nutrient, and capable of promoting the secretion of saliva and quenching thirst.
Description
Technical field
The present invention relates to a kind of making method, relate in particular to a kind of making method of red bayberry wine.
Background technology
Red bayberry contains multiple organic acid, and ascorbic content is also very abundant, not only can participate in the metabolism and the redox processes of sugar in the body directly, strengthens the permeability of capillary vessel, and also has reducing blood-fat, the effect that stops cancer cells to generate in vivo.Contained tartaric acid can whet the appetite to eat alive and promote the production of body fluid, and the relieving summer-heat that helps digestion can stop intravital sugar to the function that fat transforms again, helps fat-reducing.Red bayberry has restraining effect to bacteriums such as intestinal bacteria, dysentery bacteriums, can control dysentery stomachache, and more than person has good effect to diarrhea.Contain vitamins B, C in the red bayberry, cancer-resisting is had active effect.The cyanamide class that is contained in the red bayberry kernel, fatty wet goods also have the effect of anticancer.
Summary of the invention
Technical problem to be solved by this invention provides the making method of simple, the easy-operating red bayberry wine of a kind of method.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of making method of red bayberry wine, and this making method comprises successively:
Step 1: select raw material, described raw material comprises red bayberry, brandy, lemon and rock sugar;
Step 2: described red bayberry is placed in the salt solution soaked 20-30 minute, pull the back out and clean, dry with clear water;
Step 3: described lemon is removed the peel, squeezes the juice, lemon meat is filtered out, stay lemon juice;
Step 4: red bayberry, lemon juice and rock sugar after described brandy, clean the drying are mixed, put into the sealed glass vessel together, soaked 10-20 days, all can get red bayberry wine.
Described red bayberry, brandy, lemon and rock sugar are 5:3:1:1 according to the ratio of weight ratio.
The time that described red bayberry is soaked in salt solution is 25 minutes.
The time that described mixture soaks in glassware is 15 days.
Compared with prior art, beneficial effect of the present invention is:
Because the making method of red bayberry wine of the present invention has adopted rational Step By Condition, have in the operation red bayberry is placed on the step of soaking in the salt solution, the white worm that contains in the red bayberry can be washed off like this, and production process is few, easy to operate, therefore the inventive method is simple, easy to operate, the red bayberry wine health of producing, nutrition can promote the production of body fluid to quench thirst.
Embodiment
Describe the present invention in detail below in conjunction with embodiment
A kind of making method of red bayberry wine, this making method comprises successively:
Step 1: select raw material, described raw material comprises red bayberry, brandy, lemon and rock sugar;
Step 2: described red bayberry is placed in the salt solution soaked 20-30 minute, pull the back out and clean, dry with clear water;
Step 3: described lemon is removed the peel, squeezes the juice, lemon meat is filtered out, stay lemon juice;
Step 4: red bayberry, lemon juice and rock sugar after described brandy, clean the drying are mixed, put into the sealed glass vessel together, soaked 10-20 days, all can get red bayberry wine.
Described red bayberry, brandy, lemon and rock sugar are 5:3:1:1 according to the ratio of weight ratio.
Above-mentioned making method has adopted rational Step By Condition, thus can produce the red bayberry wine that promotes the production of body fluid to quench thirst, and step is few, easy to operate.
Embodiment 1:
A kind of making method of red bayberry wine, this making method comprises successively:
Step 1: select raw material, described raw material comprises red bayberry, brandy, lemon and rock sugar;
Step 2: described red bayberry is placed in the salt solution soaked 25 minutes, pull the back out and clean, dry with clear water;
Step 3: described lemon is removed the peel, squeezes the juice, lemon meat is filtered out, stay lemon juice;
Step 4: red bayberry, lemon juice and rock sugar after described brandy, clean the drying are mixed, put into the sealed glass vessel together, soaked 15 days, all can get red bayberry wine.
Described red bayberry, brandy, lemon and rock sugar are 5:3:1:1 according to the ratio of weight ratio.
In sum, the inventive method is simple, easy to operate.
The above only is a better embodiment of the present invention; protection scope of the present invention is not exceeded with above-mentioned embodiment; as long as the equivalence that those of ordinary skills do according to disclosed content is modified or changed, all should include in the protection domain of putting down in writing in claims.
Claims (4)
1. the making method of a red bayberry wine, it is characterized in that: this making method comprises successively:
Step 1: select raw material, described raw material comprises red bayberry, brandy, lemon and rock sugar;
Step 2: described red bayberry is placed in the salt solution soaked 20-30 minute, pull the back out and clean, dry with clear water;
Step 3: described lemon is removed the peel, squeezes the juice, lemon meat is filtered out, stay lemon juice;
Step 4: red bayberry, lemon juice and rock sugar after described brandy, clean the drying are mixed, put into the sealed glass vessel together, soaked 10-20 days, all can get red bayberry wine.
2. the making method of red bayberry wine according to claim 1 is characterized in that: described red bayberry, brandy, lemon and rock sugar are 5:3:1:1 according to the ratio of weight ratio.
3. the making method of red bayberry wine according to claim 1 is characterized in that: the time that described red bayberry is soaked in salt solution is 25 minutes.
4. the making method of red bayberry wine according to claim 1 is characterized in that: the time that described mixture soaks in glassware is 15 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310170994 CN103215177A (en) | 2013-05-10 | 2013-05-10 | Production method for red bayberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310170994 CN103215177A (en) | 2013-05-10 | 2013-05-10 | Production method for red bayberry wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103215177A true CN103215177A (en) | 2013-07-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201310170994 Pending CN103215177A (en) | 2013-05-10 | 2013-05-10 | Production method for red bayberry wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN103215177A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103396928A (en) * | 2013-08-15 | 2013-11-20 | 云南省农业科学院质量标准与检测技术研究所 | Waxberry fruit liqueur and production method thereof |
| CN103627553A (en) * | 2013-12-05 | 2014-03-12 | 安徽省金裕皖酒业有限公司 | Appetite-promoting beer |
| CN104017695A (en) * | 2014-06-28 | 2014-09-03 | 蓝永华 | Preparation method of waxberry wine |
| CN105969611A (en) * | 2016-07-24 | 2016-09-28 | 普定县瑞鸿生产力促进有限责任公司 | Waxberry health-care liquor |
-
2013
- 2013-05-10 CN CN 201310170994 patent/CN103215177A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103396928A (en) * | 2013-08-15 | 2013-11-20 | 云南省农业科学院质量标准与检测技术研究所 | Waxberry fruit liqueur and production method thereof |
| CN103396928B (en) * | 2013-08-15 | 2014-10-08 | 云南省农业科学院质量标准与检测技术研究所 | Waxberry fruit liqueur and production method thereof |
| CN103627553A (en) * | 2013-12-05 | 2014-03-12 | 安徽省金裕皖酒业有限公司 | Appetite-promoting beer |
| CN104017695A (en) * | 2014-06-28 | 2014-09-03 | 蓝永华 | Preparation method of waxberry wine |
| CN105969611A (en) * | 2016-07-24 | 2016-09-28 | 普定县瑞鸿生产力促进有限责任公司 | Waxberry health-care liquor |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130724 |