CN104293608A - Fermented soya bean and salted fish health-preserving wine and preparation method thereof - Google Patents
Fermented soya bean and salted fish health-preserving wine and preparation method thereof Download PDFInfo
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- CN104293608A CN104293608A CN201410457204.8A CN201410457204A CN104293608A CN 104293608 A CN104293608 A CN 104293608A CN 201410457204 A CN201410457204 A CN 201410457204A CN 104293608 A CN104293608 A CN 104293608A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a fermented soya bean and salted fish health-preserving wine which is prepared from the following raw materials, by weight, 180-230 parts of salted fish, 20-25 parts of fermented soya bean, 7-10 parts of goat milk powder, 5-6 parts of essential oil of jasmine, 6-8 parts of Siraitia grosvenorii, 5-7 parts of breadcrumbs, 7-9 parts of pistachio nuts, 8-12 parts of Nostoc sphaeroides, 6-7 parts of rock sugar, 6-8 parts of Chinese cabbage, 9-11 parts of Buchanania latifolia, 4-4.5 parts of Alyxia sinensis, 2-3 parts of perfoliate knotweed, 4-5 parts of congo snake sansevieria, 3-6 parts of pipewort, 1-2 parts of sea-buckthorn, a proper amount of liquor and 8-11 parts of a nutrition additive solution. The health-preserving wine has faint scent of jasmine and also has salty delicacy of salted fish. Siraitia grosvenorii, Chinese cabbage and the like which are used in the preparation method contain various vitamins and have effects of clearing lung-heat, relieving cough, promoting the production of body fluid to quench thirst and moistening the intestines for bowel relaxing. Meanwhile, various Chinese herbal medicines such as chives roots and the like are also used. The fermented soya bean and salted fish health-preserving wine has effects of dispelling wind, cooling and removing nebula for improving eyesight if taken for a long time.
Description
?
Technical field
The present invention relates generally to health preserving wine field, particularly relates to a kind of fermented soya bean cured fish health preserving wine and preparation method thereof.
Background technology
What health was focused on is basic adjustment, relates to each daily details, to guarantee the sound development of health.In brief, health be body under the protection of external factor, keep the basic operation of normal health, maintenance and guarantee life; Health is then the activity by own beneficial, and the health of let us deacclimatizes physical environment, strengthens the ability resisting various affect, and finally reaches the object delayed senility.Health preserving wine is reinvigoration, is the adjustment to function of human body, is applicable to all groups.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of fermented soya bean cured fish health preserving wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fermented soya bean cured fish health preserving wine, is characterized in that being made up of the raw material of following weight part:
Cured fish 180-230, fermented soya bean 20-25, goat milk powder 7-10, Flower of Arabian Jasmine essential oil 5-6, Grosvenor Momordica 6-8, breadcrumbs 5-7, Pistacia vera 7-9, Nostoc 8-12, rock sugar 6-7, Brassica rapa L 6-8, bean curd 9-11, Herba Alyxiae Sinensis 4-4.5, Polygonum perfoliatum 2-3, golden-rimmed tiger fur blue 4-5, Flower of Buerger Pipewort 3-6, sea-buckthorn 1-2, white wine are appropriate, nutrition annex solution 8-11;
Described nutrition annex solution is made up of the raw material of following weight part:
Bee pupa 10-12, fresh pepper 3-4, crispy rice 6-8, dry Flos Caryophylli 4-6, pineapple vinegar 5-6, coix seed oil 6-8, dry lotus root sheet 5-8, Rhizoma Picrorhizae 1-2, potato peel 2-3, olive leaf 1-2, Placenta Hominis 3-4, Radix Ophiopogonis 4-5;
Preparation method is: (1), by Rhizoma Picrorhizae, potato peel, olive leaf, Placenta Hominis, Radix Ophiopogonis mixing, water extraction 2-3 time, filters, merging filtrate;
(2) coix seed oil is placed in pot, burns to seventy percent heat, pour bee pupa, fresh pepper frying 7-9 minute into, discharging, remove fresh pepper, bee pupa is mixed with crispy rice, dry lotus root sheet and is placed in baking box and dries, abrasive dust;
(3) dry Flos Caryophylli is placed in after pineapple vinegar soaks 10-20 minute, dry Flos Caryophylli together with unabsorbed pineapple vinegar mixing making beating, gained slurries and step (1), (2) are middle process after mixing of materials, stir, to obtain final product.
The preparation method of described a kind of fermented soya bean cured fish health preserving wine, is characterized in that comprising the following steps:
(1) by Herba Alyxiae Sinensis, Polygonum perfoliatum, golden-rimmed tiger fur orchid, Flower of Buerger Pipewort, sea-buckthorn mixing, by Flower of Arabian Jasmine essential oil spray on above-mentioned Traditional Chinese drug mixture surface, then Traditional Chinese drug mixture is dried, discharging, water extraction 2-3 time, filter, merging filtrate;
(2) by cured fish stripping and slicing, by fermented soya bean, Grosvenor Momordica, Brassica rapa L, bean curd mixing, add filtrate making beating, after above-mentioned slurries being added the dilution of 1-2 times of water, spray is on the surface of cured fish block, then cured fish is delivered to baking box and bake to sallow, discharging;
(3) by Nostoc, goat milk powder, rock sugar mixing, add 4-6 times of water moderate heat and boil 30-40 minute, by Nostoc discharging;
(4) at 50-60 DEG C, carry out sterilising treatment after the material after process in Pistacia vera and step (2), (3) and each raw material remain except white wine being mixed, be finally placed in white wine and seal immersion 3-5 days, to obtain final product.
Advantage of the present invention is:
The present invention has the delicate fragrance of Flower of Arabian Jasmine, also there is the salty fresh of cured fish, effect that the Grosvenor Momordica wherein adopted, Brassica rapa L etc. contain multivitamin, have removing heat from the lung to relieve cough, promote the production of body fluid to quench thirst, relax bowel, the present invention simultaneously also adopts the multiple herbal medicine such as Radix Folium Allii tuberosi, and long-term taking has effect of wind and heat eliminating, improving acuity of vision and removing nebula.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of fermented soya bean cured fish health preserving wine, be made up of the raw material of following weight part:
Cured fish 230, fermented soya bean 25, goat milk powder 10, Flower of Arabian Jasmine essential oil 6, Grosvenor Momordica 8, breadcrumbs 7, Pistacia vera 9, Nostoc 12, rock sugar 7, Brassica rapa L 8, bean curd 11, Herba Alyxiae Sinensis 4.5, Polygonum perfoliatum 3, golden-rimmed tiger fur orchid 5, Flower of Buerger Pipewort 6, sea-buckthorn 2, white wine are appropriate, nutrition annex solution 11;
Described nutrition annex solution is made up of the raw material of following weight part:
Bee pupa 12, fresh pepper 4, crispy rice 8, dry Flos Caryophylli 6, pineapple vinegar 6, coix seed oil 8, dry lotus root sheet 8, Rhizoma Picrorhizae 2, potato peel 3, olive leaf 2, Placenta Hominis 4, Radix Ophiopogonis 5;
Preparation method is: (1), by Rhizoma Picrorhizae, potato peel, olive leaf, Placenta Hominis, Radix Ophiopogonis mixing, water extraction 3 times, filters, merging filtrate;
(2) coix seed oil is placed in pot, burns to seventy percent heat, pour bee pupa, fresh pepper frying 9 minutes into, discharging, remove fresh pepper, bee pupa is mixed with crispy rice, dry lotus root sheet and is placed in baking box and dries, abrasive dust;
(3) dry Flos Caryophylli is placed in pineapple vinegar to soak after 20 minutes, dry Flos Caryophylli together with unabsorbed pineapple vinegar mixing making beating, gained slurries and step (1), (2) are middle process after mixing of materials, stir, to obtain final product.
The preparation method of described a kind of fermented soya bean cured fish health preserving wine, comprises the following steps:
(1) by Herba Alyxiae Sinensis, Polygonum perfoliatum, golden-rimmed tiger fur orchid, Flower of Buerger Pipewort, sea-buckthorn mixing, by Flower of Arabian Jasmine essential oil spray on above-mentioned Traditional Chinese drug mixture surface, then Traditional Chinese drug mixture is dried, discharging, water extraction 3 times, filter, merging filtrate;
(2) by cured fish stripping and slicing, by fermented soya bean, Grosvenor Momordica, Brassica rapa L, bean curd mixing, add filtrate making beating, after above-mentioned slurries being added the dilution of 1-2 times of water, spray is on the surface of cured fish block, then cured fish is delivered to baking box and bake to sallow, discharging;
(3) by Nostoc, goat milk powder, rock sugar mixing, add 6 times of water moderate heats and boil 40 minutes, by Nostoc discharging;
(4) at 60 DEG C, carry out sterilising treatment after the material after process in Pistacia vera and step (2), (3) and each raw material remain except white wine being mixed, be finally placed in white wine and seal immersion 3-5 days, to obtain final product.
Claims (2)
1. a fermented soya bean cured fish health preserving wine, is characterized in that being made up of the raw material of following weight part:
Cured fish 180-230, fermented soya bean 20-25, goat milk powder 7-10, Flower of Arabian Jasmine essential oil 5-6, Grosvenor Momordica 6-8, breadcrumbs 5-7, Pistacia vera 7-9, Nostoc 8-12, rock sugar 6-7, Brassica rapa L 6-8, bean curd 9-11, Herba Alyxiae Sinensis 4-4.5, Polygonum perfoliatum 2-3, golden-rimmed tiger fur blue 4-5, Flower of Buerger Pipewort 3-6, sea-buckthorn 1-2, white wine are appropriate, nutrition annex solution 8-11;
Described nutrition annex solution is made up of the raw material of following weight part:
Bee pupa 10-12, fresh pepper 3-4, crispy rice 6-8, dry Flos Caryophylli 4-6, pineapple vinegar 5-6, coix seed oil 6-8, dry lotus root sheet 5-8, Rhizoma Picrorhizae 1-2, potato peel 2-3, olive leaf 1-2, Placenta Hominis 3-4, Radix Ophiopogonis 4-5;
Preparation method is: (1), by Rhizoma Picrorhizae, potato peel, olive leaf, Placenta Hominis, Radix Ophiopogonis mixing, water extraction 2-3 time, filters, merging filtrate;
(2) coix seed oil is placed in pot, burns to seventy percent heat, pour bee pupa, fresh pepper frying 7-9 minute into, discharging, remove fresh pepper, bee pupa is mixed with crispy rice, dry lotus root sheet and is placed in baking box and dries, abrasive dust;
(3) dry Flos Caryophylli is placed in after pineapple vinegar soaks 10-20 minute, dry Flos Caryophylli together with unabsorbed pineapple vinegar mixing making beating, gained slurries and step (1), (2) are middle process after mixing of materials, stir, to obtain final product.
2. the preparation method of a kind of fermented soya bean cured fish health preserving wine according to claim 1, is characterized in that comprising the following steps:
(1) by Herba Alyxiae Sinensis, Polygonum perfoliatum, golden-rimmed tiger fur orchid, Flower of Buerger Pipewort, sea-buckthorn mixing, by Flower of Arabian Jasmine essential oil spray on above-mentioned Traditional Chinese drug mixture surface, then Traditional Chinese drug mixture is dried, discharging, water extraction 2-3 time, filter, merging filtrate;
(2) by cured fish stripping and slicing, by fermented soya bean, Grosvenor Momordica, Brassica rapa L, bean curd mixing, add filtrate making beating, after above-mentioned slurries being added the dilution of 1-2 times of water, spray is on the surface of cured fish block, then cured fish is delivered to baking box and bake to sallow, discharging;
(3) by Nostoc, goat milk powder, rock sugar mixing, add 4-6 times of water moderate heat and boil 30-40 minute, by Nostoc discharging;
(4) at 50-60 DEG C, carry out sterilising treatment after the material after process in Pistacia vera and step (2), (3) and each raw material remain except white wine being mixed, be finally placed in white wine and seal immersion 3-5 days, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410457204.8A CN104293608A (en) | 2014-09-10 | 2014-09-10 | Fermented soya bean and salted fish health-preserving wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410457204.8A CN104293608A (en) | 2014-09-10 | 2014-09-10 | Fermented soya bean and salted fish health-preserving wine and preparation method thereof |
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| CN104293608A true CN104293608A (en) | 2015-01-21 |
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| CN201410457204.8A Pending CN104293608A (en) | 2014-09-10 | 2014-09-10 | Fermented soya bean and salted fish health-preserving wine and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107361A (en) * | 1994-12-28 | 1995-08-30 | 靳延龄 | Nutritious health wine |
| CN101333490A (en) * | 2008-08-06 | 2008-12-31 | 花道权 | Wine drink |
| CN103160419A (en) * | 2013-04-02 | 2013-06-19 | 邓卫永 | Fruit-plant fragrance-edible flower combined wine |
| CN103981068A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | Berry, plant spice and edible flower combined and matched milk wine |
-
2014
- 2014-09-10 CN CN201410457204.8A patent/CN104293608A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1107361A (en) * | 1994-12-28 | 1995-08-30 | 靳延龄 | Nutritious health wine |
| CN101333490A (en) * | 2008-08-06 | 2008-12-31 | 花道权 | Wine drink |
| CN103160419A (en) * | 2013-04-02 | 2013-06-19 | 邓卫永 | Fruit-plant fragrance-edible flower combined wine |
| CN103981068A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | Berry, plant spice and edible flower combined and matched milk wine |
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Application publication date: 20150121 |