CN105039050A - Preparation method of hericium erinaceus glutinous rice liquor - Google Patents
Preparation method of hericium erinaceus glutinous rice liquor Download PDFInfo
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- CN105039050A CN105039050A CN201410481406.6A CN201410481406A CN105039050A CN 105039050 A CN105039050 A CN 105039050A CN 201410481406 A CN201410481406 A CN 201410481406A CN 105039050 A CN105039050 A CN 105039050A
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- hericium erinaceus
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Abstract
The invention discloses a preparation method of hericium erinaceus glutinous rice liquor and belongs to the field of feed processing. The preparation method includes the steps of (1) treatment of the hericium erinaceus: selecting the hericium erinaceus, washing the hericium erinaceus, cutting the hericium erinaceus, soaking the hericium erinaceus, steam-boiling the hericium erinaceus, performing liquid-solid separation, adding alcohol and soaking the hericium erinaceus; (2) brewing of the hericium erinaceus liquor: selecting high-quality glutinous rice, soaking the glutinous rice, steam-cooking the glutinous rice, pouring the glutinous rice, blending the glutinous rice with a yeast and performing saccharification, adding the hericium erinaceus liquid, adding red yeast rice water, adding rice liquor, adding hericium erinaceus residue, performing fermentation, performing squeezing and sealing a jar and ageing the liquor to obtain a finish product. The hericium erinaceus glutinous rice liquor contains the beneficial components in yellow wine and the nutrients in the hericium erinaceus, has a mellow fragrance, is beneficial to improvement of body immunity function, has the functions of delaying senility, warming spleen and stomach, tonifying and boosting the middle qi, and relieving neurasthenia, and is an excellent health-caring liquor which is high in protein, is low in fat, is rich in minerals and vitamins.
Description
Technical field
The present invention relates to a kind of working method of food, especially relate to a kind of making method of Hericium erinaceus (Bull. Ex Fr.) Pers. sticky rice wine.
Background technology
Hericium erinaceus (Bull. Ex Fr.) Pers., is the luxury dish of Chinese tradition, meat is tender, taste is fragrant, tasty, is one of four large famous dishes (hedgehog hydnum, bear's paw, sea cucumber, shark's fin).There is the title of " mountain delicacy hedgehog hydnum, seafood delights bird's nest ".The mushroom of this hedgehog fungus section, cap surface is long young pilose antler shape corn, is about 1 ~ 3 centimetre, its sporophore is round and thick, white time fresh, after dry by pale yellow to light brown, the narrow or slightly short handle of base portion, top is expanded, diameter 3.5 ~ 10 centimetres, looks far into the distance like spun gold hedgehog hydnum, therefore claims " Hericium erinaceus (Bull. Ex Fr.) Pers. ", again as hedgehog, therefore there is again the title of " hedgehog bacterium ".Hericium erinaceus (Bull. Ex Fr.) Pers. is delicious incomparable mountain delicacy, and bacterial context is fresh and tender, aromatic good to eat, has the title of " in element meat or fish ".
The traditional Chinese medical science is thought, the flat taste of Hericium erinaceus (Bull. Ex Fr.) Pers. property is sweet, and favourable the five internal organs, aid digestion, the effect such as nourish the body.Science clinical experiment shows, Hericium erinaceus (Bull. Ex Fr.) Pers. can treat the diseases such as maldigestion, stomach ulcer, antral gastritis, stomachache, gasteremphraxis and neurasthenia.The nutritive ingredient of Hericium erinaceus (Bull. Ex Fr.) Pers. is very high, and each hectogram, containing 26.3 grams, protein, is two times of mushroom.It contains amino acid and reaches 17 kinds, wherein needed by human body account for 8 kinds.Fatty 4.2 grams of each hectogram hedgehog hydnum, is genuine high protein, low-fat food, is also rich in various VITAMIN and inorganic salt.Hericium erinaceus (Bull. Ex Fr.) Pers. has improving a poor appetite, strengthens barrier of gastric mucosa function, improves lymphocyte transformation rate, promotes the effects such as white corpuscle, therefore can improve the immunological competence of human body.Hericium erinaceus (Bull. Ex Fr.) Pers. or well nourishing food, have good curative effect to neurasthenia, digestive tract ulcer.In recent years, in screening anticancer medicine, find that it has obvious effect to skin, muscle cancerous swelling.So often eat Hericium erinaceus (Bull. Ex Fr.) Pers., anosisly can strengthen resistance against diseases, ill can the effect of its disease therapy.
Glutinous rice, is glutinous rice again, is kind of a benevolence of shelling for grass rice.Red, white two kinds can be divided into by husk color, also have and be divided into hairiness and without hair; Redness and white can be divided into by the color of rice, also have a kind of grain of rice as white as snow, and grain length 10 ~ 15 millimeters, be one of grain of often eating of people, because of its fragrant glutinous glutinous cunning, be often used to make local delicacies, deeply like by everybody.
The effect of glutinous rice: glutinous rice is the cereal that a kind of nutritive value is very high, containing protein, fat, carbohydrate, calcium, phosphorus, iron, vitamins B and starch etc., is the strong product of temperature compensation.1. calcic is high, has good Psoralen to be good for the effect of tooth; 2. be rich in vitamin B group, the warm taste of energy, strengthening QI of middle-JIAO; To insufficiency of spleen-YANG, be off one's feed, abdominal distension diarrhoea have certain mitigation.
The growth cycle of Hericium erinaceus (Bull. Ex Fr.) Pers. is short, and not easily preserves, and for being processed into the comprehensive utilization that Hericium erinaceus (Bull. Ex Fr.) Pers. sticky rice wine can realize Hericium erinaceus (Bull. Ex Fr.) Pers. raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve Hericium erinaceus (Bull. Ex Fr.) Pers. growth cycle short, the problem of not easily preserving, provides a kind of making method of Hericium erinaceus (Bull. Ex Fr.) Pers. sticky rice wine.
The present invention solves the technical scheme that its technical problem takes:
A making method for Hericium erinaceus (Bull. Ex Fr.) Pers. sticky rice wine, is characterized in that: adopt (1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: select Hericium erinaceus (Bull. Ex Fr.) Pers.-rinse-shred-flood-boiling-separation-Hericium erinaceus (Bull. Ex Fr.) Pers. liquid-add alcohol-immersion; (2) Hericium erinaceus (Bull. Ex Fr.) Pers. fermented glutinous rice system: first-class glutinous rice-rice dipping-steamed rice-pouring meal-mixed song saccharification-add Hericium erinaceus (Bull. Ex Fr.) Pers. liquid-add red colouring agent for food, also used as a Chinese medicine water-add rice liquor-add Hericium erinaceus (Bull. Ex Fr.) Pers. slag-fermentation-squeezing-envelope cylinder ageing-product processing technique flow process, concrete operation step is:
(1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: in the ratio of 60 kilograms of glutinous rice, 1 kilogram of dry Hericium erinaceus (Bull. Ex Fr.) Pers., take Hericium erinaceus (Bull. Ex Fr.) Pers., rinse 2 ~ 3 times with clear water, shred, add clear water at boiling tank, flood 3 ~ 5 hours, amount of water is dry Hericium erinaceus (Bull. Ex Fr.) Pers. amount 4 ~ 5 times; Then logical steam heating boiling 2 ~ 3 hours, is separated after cooling, extracts Hericium erinaceus (Bull. Ex Fr.) Pers. liquid, separating obtained Hericium erinaceus (Bull. Ex Fr.) Pers. liquid is added 75 degree of deodorizing alcohol for subsequent use;
(2) Hericium erinaceus (Bull. Ex Fr.) Pers. fermented glutinous rice system: glutinous rice dipping, boiling, pouring meal, mixed song saccharification, by wine brewing conventional processing, add Hericium erinaceus (Bull. Ex Fr.) Pers. liquid when sweet liquid has reached meal heap 3/4 height in pot, mix evenly, continue saccharification; Add 1.5 kilograms, Gutian red colouring agent for food, also used as a Chinese medicine, 8 kilograms, water by 80 kilograms of glutinous rice, flood 5 ~ 6 hours for subsequent use; After urn under material, after 3 ~ 4 days, in cylinder, hear fermentation sound of neighing, now add ageing 55 degree of rice liquors, red colouring agent for food, also used as a Chinese medicine water and Hericium erinaceus (Bull. Ex Fr.) Pers. slag, stir, make it fermentation; Carry out between yeast phase driving rake 2 ~ 4 times, through fermentation in 50 ~ 52 days, karusen gradually heavy cylinder in urn, just can carry out squeezing wine, the former wine of squeezing out left standstill, and gets supernatant liquid, the sterilized vat of suction, and sealing ageing is bottled and dispatched from the factory for 1 ~ 2 year afterwards.
Beneficial effect: product of the present invention contains beneficiating ingredient and the Hericium erinaceus (Bull. Ex Fr.) Pers. nutritive ingredient of yellow rice wine, has strong fragrance; This product is conducive to improving body's immunity, and delay senility, warm taste, strengthening QI of middle-JIAO, also has effect that calm nerves is weak, is the health promoting wine of a kind of rare high protein, lower fat, rich in mineral substances and VITAMIN.
Embodiment
Embodiment 1
:
A making method for Hericium erinaceus (Bull. Ex Fr.) Pers. sticky rice wine, concrete operation step is:
(1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: in the ratio of double centner glutinous rice, 3 kilograms of dry Hericium erinaceus (Bull. Ex Fr.) Pers., take Hericium erinaceus (Bull. Ex Fr.) Pers., rinse 3 ~ 4 times with clear water, shred, add clear water at boiling tank, flood 6 hours, amount of water is dry Hericium erinaceus (Bull. Ex Fr.) Pers. amount 10 times; Then logical steam heating boiling 2.5 hours, is separated after cooling, extracts Hericium erinaceus (Bull. Ex Fr.) Pers. liquid, separating obtained Hericium erinaceus (Bull. Ex Fr.) Pers. liquid is added 70 degree of deodorizing alcohol for subsequent use;
(2) Hericium erinaceus (Bull. Ex Fr.) Pers. fermented glutinous rice system: glutinous rice dipping, boiling, pouring meal, mixed song saccharification, by wine brewing conventional processing, add Hericium erinaceus (Bull. Ex Fr.) Pers. liquid when sweet liquid has reached meal heap 4/5 height in pot, mix evenly, continue saccharification.Add 2.5 kilograms, Gutian red colouring agent for food, also used as a Chinese medicine, 10 kilograms, water, matrimony vine 100 grams by double centner glutinous rice, flood 8 hours for subsequent use; After urn under material, after 1 ~ 2 day, in cylinder, hear fermentation sound of neighing, now add ageing 50 degree of rice liquors, red colouring agent for food, also used as a Chinese medicine water and Hericium erinaceus (Bull. Ex Fr.) Pers. slag, stir, make it fermentation; Carry out between yeast phase driving rake 3 times, through fermentation in 60 days, karusen gradually heavy cylinder in urn, just can carry out squeezing wine, the former wine of squeezing out left standstill, and gets supernatant liquid, the sterilized vat of suction, and sealing ageing is bottled and dispatched from the factory for 1 year afterwards.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A making method for Hericium erinaceus (Bull. Ex Fr.) Pers. sticky rice wine, concrete operation step is:
(1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: in the ratio of double centner glutinous rice, 3 kilograms of dry Hericium erinaceus (Bull. Ex Fr.) Pers., 1 kilogram of dry flat mushroom, take Hericium erinaceus (Bull. Ex Fr.) Pers. and flat mushroom, rinse 3 ~ 4 times with clear water, shred, add clear water at boiling tank, flood 6 hours, amount of water is dry Hericium erinaceus (Bull. Ex Fr.) Pers. amount 10 times; Then logical steam heating boiling 2.5 hours, is separated after cooling, extracts Hericium erinaceus (Bull. Ex Fr.) Pers. liquid, separating obtained Hericium erinaceus (Bull. Ex Fr.) Pers. liquid is added 70 degree of deodorizing alcohol for subsequent use;
(2) Hericium erinaceus (Bull. Ex Fr.) Pers. fermented glutinous rice system: glutinous rice dipping, boiling, pouring meal, mixed song saccharification, by wine brewing conventional processing, add Hericium erinaceus (Bull. Ex Fr.) Pers. liquid when sweet liquid has reached meal heap 4/5 height in pot, mix evenly, continue saccharification; Add 2.5 kilograms, Gutian red colouring agent for food, also used as a Chinese medicine, 10 kilograms, water by double centner glutinous rice, flood 8 hours for subsequent use; After urn under material, after 1 ~ 2 day, in cylinder, hear fermentation sound of neighing, now add ageing 50 degree of rice liquors, red colouring agent for food, also used as a Chinese medicine water and Hericium erinaceus (Bull. Ex Fr.) Pers. slag, stir, make it fermentation; Carry out between yeast phase driving rake 3 times, through fermentation in 60 days, karusen gradually heavy cylinder in urn, just can carry out squeezing wine, the former wine of squeezing out left standstill, and gets supernatant liquid, the sterilized vat of suction, and sealing ageing is bottled and dispatched from the factory for 1 year afterwards.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a making method for Hericium erinaceus (Bull. Ex Fr.) Pers. sticky rice wine, is characterized in that: adopt (1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: select Hericium erinaceus (Bull. Ex Fr.) Pers.-rinse-shred-flood-boiling-separation-Hericium erinaceus (Bull. Ex Fr.) Pers. liquid-add alcohol-immersion; (2) Hericium erinaceus (Bull. Ex Fr.) Pers. fermented glutinous rice system: the processing process of first-class glutinous rice-rice dipping-steamed rice-pouring meal-mixed song saccharification-add Hericium erinaceus (Bull. Ex Fr.) Pers. liquid-add red colouring agent for food, also used as a Chinese medicine water-add rice liquor-add Hericium erinaceus (Bull. Ex Fr.) Pers. slag-fermentation-squeezing-envelope cylinder ageing-product, concrete operation step is:
(1) Hericium erinaceus (Bull. Ex Fr.) Pers. process: in the ratio of 60 kilograms of glutinous rice, 1 kilogram of dry Hericium erinaceus (Bull. Ex Fr.) Pers., take Hericium erinaceus (Bull. Ex Fr.) Pers., rinse 2 ~ 3 times with clear water, shred, add clear water at boiling tank, flood 3 ~ 5 hours, amount of water is dry Hericium erinaceus (Bull. Ex Fr.) Pers. amount 4 ~ 5 times; Then logical steam heating boiling 2 ~ 3 hours, is separated after cooling, extracts Hericium erinaceus (Bull. Ex Fr.) Pers. liquid, separating obtained Hericium erinaceus (Bull. Ex Fr.) Pers. liquid is added 75 degree of deodorizing alcohol for subsequent use;
(2) Hericium erinaceus (Bull. Ex Fr.) Pers. fermented glutinous rice system: glutinous rice dipping, boiling, pouring meal, mixed song saccharification, by wine brewing conventional processing, add Hericium erinaceus (Bull. Ex Fr.) Pers. liquid when sweet liquid has reached meal heap 3/4 height in pot, mix evenly, continue saccharification; Add 1.5 kilograms, Gutian red colouring agent for food, also used as a Chinese medicine, 8 kilograms, water by 80 kilograms of glutinous rice, flood 5 ~ 6 hours for subsequent use; After urn under material, after 3 ~ 4 days, in cylinder, hear fermentation sound of neighing, now add ageing 55 degree of rice liquors, red colouring agent for food, also used as a Chinese medicine water and Hericium erinaceus (Bull. Ex Fr.) Pers. slag, stir, make it fermentation; Carry out between yeast phase driving rake 2 ~ 4 times, through fermentation in 50 ~ 52 days, karusen gradually heavy cylinder in urn, just can carry out squeezing wine, the former wine of squeezing out left standstill, and gets supernatant liquid, the sterilized vat of suction, and sealing ageing is bottled and dispatched from the factory for 1 ~ 2 year afterwards.
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| CN201410481406.6A CN105039050A (en) | 2014-09-21 | 2014-09-21 | Preparation method of hericium erinaceus glutinous rice liquor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861217A (en) * | 2016-05-22 | 2016-08-17 | 王伟家 | Making method of compound floral mushroom health-care purple rice wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1557931A (en) * | 2004-01-16 | 2004-12-29 | 殷琼瑶 | Nutrient health-care wine and preparation thereof |
| KR20050014237A (en) * | 2003-07-30 | 2005-02-07 | 학교법인 영광학원 | Functional Soju containing submerged culture broth of mushrooms and process for preparation thereof |
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- 2014-09-21 CN CN201410481406.6A patent/CN105039050A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050014237A (en) * | 2003-07-30 | 2005-02-07 | 학교법인 영광학원 | Functional Soju containing submerged culture broth of mushrooms and process for preparation thereof |
| CN1557931A (en) * | 2004-01-16 | 2004-12-29 | 殷琼瑶 | Nutrient health-care wine and preparation thereof |
Non-Patent Citations (1)
| Title |
|---|
| 严泽湘: "《野菜野果食品加工技术与工艺配方》", 31 January 2004 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861217A (en) * | 2016-05-22 | 2016-08-17 | 王伟家 | Making method of compound floral mushroom health-care purple rice wine |
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Application publication date: 20151111 |