CN111909817A - Preparation process of sika deer blood wine - Google Patents
Preparation process of sika deer blood wine Download PDFInfo
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- CN111909817A CN111909817A CN202010807023.9A CN202010807023A CN111909817A CN 111909817 A CN111909817 A CN 111909817A CN 202010807023 A CN202010807023 A CN 202010807023A CN 111909817 A CN111909817 A CN 111909817A
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Abstract
The invention relates to the technical field of wine brewing and discloses a process for preparing sika deer blood wine; the preparation process of the sika deer blood wine comprises the following steps: s1, preparing materials; s2, screening and crushing; s3, stirring and soaking; s4, distilling and extracting; s5, comprehensive treatment; s6, blending, wherein the deer blood wine is added with ginseng, eucommia ulmoides leaves, codonopsis pilosula and angelica, so that the health care effect of the deer blood wine is effectively improved, the wolfberry fruit, the jujube, the longan, the yam, the poria cocos and the spina date seed are added, the taste of the deer blood wine is effectively improved, the deer blood wine is more suitable for drinking, the fructus alpiniae oxyphyllae, the dogwood, the fructus amomi, the clove and the semen euryales are added, the problem that excessive drinking of the deer blood wine easily causes excessive internal heat is effectively solved, the anti-fatigue, yin nourishing and yang tonifying effects of the deer blood wine are more obvious, the ageing is accelerated by using ultrasonic equipment, the fermentation of the deer blood wine can be accelerated, the manufacturing period is shortened, the manufacturing efficiency is improved, and the blending.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a process for preparing a sika deer blood wine.
Background
The deer blood wine is a famous medicinal wine in Henan of China. Since ancient times, the medicine is a treasure for treating diseases and building bodies by royal and sense organs, and a compound product taking the medicine as a main part is called a Xianjia eating Dan prescription. Deer blood is also widely distributed in folks and is regarded as the top grade of traditional Chinese medicine. Earlier in the Tang Dynasty, the food therapy of Qianjin winged style of Sun Simiao was recorded about the health preservation of deer blood, and later generations all herbs had the discussion of the unique effect of deer blood. In the Song Dynasty, there was a record of healthy eating and engorgement of the skin and leather after the blood of the bloody and raw-drinking deer. According to Xuke 'Qinghai class paper money' cloud: while the Wenzong imperial is on duty, the body is much diseased, the face is often yellow, the medicine is that the deer blood can be drunk, so that hundreds of deer are raised, and blood is taken in every day.
The preparation method of sanguis Cervi wine generally comprises soaking bone marrow in cornu Cervi Pantotrichum in Chinese liquor to obtain 20% medicated liquor; mixing sanguis cervi jugular vein with Chinese liquor, and making into 30% medicated liquor; grinding the solid blood tablet, and adding wine.
The existing deer blood wine has simple preparation process, but needs longer fermentation time, has the defects of strong fishy smell, more precipitates, poor taste, no utilization of digestion and absorption and the like, is not favorable for sale for health-care medicinal liquor, has long preparation period, also causes lower efficiency in production, and is easy to cause excessive internal heat when being drunk; therefore, improvements are now needed in view of the current situation.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the preparation process of the sika deer blood wine, which effectively solves the problems that the existing sika deer blood wine is simple in preparation process, long in fermentation time, thick in blood fishy smell, much in precipitate, poor in taste, not beneficial to digestion and absorption and the like, is not beneficial to sale for health-care medicinal liquor, long in preparation period, low in production efficiency and easy to cause excessive internal heat due to excessive deer blood wine drinking.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation process of sika deer blood wine comprises the following steps:
s1, preparation materials: 10-21 parts of deer blood, 5-8 parts of ginseng, 8-16 parts of eucommia ulmoides leaves, 5-11 parts of codonopsis pilosula, 7-14 parts of angelica sinensis, 15-30 parts of wolfberry fruits, 8-21 parts of Chinese dates, 7-18 parts of longan, 9-20 parts of Chinese yams, 6-13 parts of poria cocos, 10-30 parts of spina date seeds, 5-15 parts of fructus alpiniae oxyphyllae, 8-15 parts of dogwoods, 5-10 parts of fructus amomi, 9-13 parts of clove and 10-20 parts of gordon euryale seeds are selected as brewing materials;
s2, screening and crushing: manually screening to ensure that the ginseng, the eucommia leaves, the codonopsis pilosula, the angelica, the medlar, the jujube, the longan, the yam, the poria cocos, the spina date seed, the fructus alpiniae oxyphyllae, the dogwood, the fructus amomi, the clove and the gordon euryale seed are not mildewed, putting the screened qualified ginseng, the eucommia leaves, the codonopsis pilosula, the angelica sinensis, the medlar, the jujube, the longan, the yam, the poria cocos, the spina date seed, the fructus alpiniae oxyphyllae, the dogwood, the fructus amomi, the clove and the gordon euryale seed into a crusher for crushing, selecting a wind wheel type high-speed rotating knife with the rotating speed of 3800 plus material, 4200r/min and the crushing fineness;
s3, stirring and soaking: pouring pulverized particles of ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, wolfberry fruits, Chinese dates, longan, Chinese yams, poria cocos, spina date seeds, fructus alpiniae oxyphyllae, dogwoods, fructus amomi, clove and semen euryales into an earth jar, pouring 150 parts by weight of sauce flavor type white spirit into the earth jar, stirring and mixing the soy sauce flavor type white spirit and the pulverized particles by using an electric stirrer, wherein the rotating speed of the electric stirrer is 50-100r/min, stirring clockwise for 3-5min, sealing the earth jar after fully mixing, and placing the earth jar in a dry cellar with constant temperature and humidity of 25-28 ℃ for standing for 1-2 d;
s4, distillation and extraction: filtering the standing liquor in sterile environment to obtain pulverized particles of Ginseng radix, folium Eucommiae, radix Codonopsis, radix Angelicae sinensis, fructus Lycii, fructus Jujubae, arillus longan, rhizoma Dioscoreae, Poria, semen Ziziphi Spinosae, fructus Alpinae Oxyphyllae, Corni fructus, fructus Amomi, flos Caryophylli, and semen euryales, distilling with steam at 300 deg.C for 20-30min to obtain liquor, cooling for 30-45min, filtering out impurities for the second time, standing for 1-3h to obtain clear liquor;
s5, comprehensive processing: placing the extracted liquor into ultrasonic equipment, selecting ultrasonic equipment with power of 4.8KW and frequency of 20KHZ, setting the ultrasonic frequency to be 10-15KHZ, treating for 15-35min to promote aging, standing at constant temperature for 3-5h after aging, stirring sanguis Cervi with an electric stirrer with rotation speed of 35-50r/min in the same direction for 1-3min, filtering with ultrafiltration membrane for 1-3 times, sterilizing with X-ray, selecting laser with wavelength of 25000-80000 nm, soaking in high-concentration Maotai-flavor Chinese liquor after sterilizing, and standing in a sterile constant-temperature incubator at 20-24 deg.C;
s6, hooking: taking the clear wine liquid and deer blood to blend in proportion, wherein the blending proportion is the clear wine liquid: blending sanguis Cervi at ratio of 10:1-200:15, mixing, and standing for 1-3 days to obtain sanguis Cervi wine.
As a preferable scheme of the present invention, in step S2, the dates, the longan and the spina date seeds are all subjected to pitting and shelling treatment, and the pulverizer is cleaned and sterilized before use.
As a preferable scheme of the invention, in the step S3, the soil jar adopts an unglazed soil pottery jar with the capacity of 30-50L, the seal is covered and fastened by kraft paper, and then the whole soil jar is covered by a preservative film for sealing.
As a preferable scheme of the present invention, in step S4, the operator wears a sterile garment and a mask all the way, the primary filtration uses a screen with 10-15 mesh for filtration, the filtration is performed for 1-3 times, the secondary filtration uses an ultrafiltration membrane, and the filtration times are 2-5 times.
In a preferable embodiment of the present invention, in step S5, the ultrasonic device is used at a temperature of 75 to 85 ℃.
In a preferred embodiment of the present invention, in step S6, a stirrer of 15-20r/min is used during blending and mixing, and the stirring is performed clockwise for 10-15 min.
Compared with the prior art, the invention has the beneficial effects that: the deer blood wine has the advantages that the ginseng, the eucommia leaves, the codonopsis pilosula and the angelica are added, the health-care effect of the deer blood wine is effectively improved, the wolfberry fruits, the Chinese dates, the longan, the Chinese yams, the poria cocos and the spina date seeds are added, the taste of the deer blood wine is effectively improved, the deer blood wine is more suitable for drinking, the fructus alpiniae oxyphyllae, the dogwoods, the fructus amomi, the clove and the semen euryales are added, the problem that excessive drinking of the deer blood wine easily causes excessive internal heat is effectively solved, and the anti-fatigue, yin nourishing and yang;
in the preparation process, ultrasonic equipment is used for accelerating aging, so that the fermentation of the deer blood wine can be accelerated, the preparation period is shortened, the preparation efficiency is improved, and the deer blood wine is convenient to sell;
in the invention, the added ginseng, eucommia leaves, codonopsis pilosula, angelica, medlar, Chinese date, longan, Chinese yam, tuckahoe, spina date seed, sharpleaf galangal fruit, dogwood, fructus amomi, clove and gorgon fruit are ground, so that the ginseng, the eucommia leaves, the codonopsis pilosula, the angelica, the medlar, the Chinese date, the longan, the Chinese yam, the tuckahoe, the spina date seed, the sharpleaf galangal fruit, the dogwood, the fructus amom;
according to the invention, the blending of different proportions can be carried out according to the health care effect required to be used, so that the health care effect is more definite.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
In the drawings:
FIG. 1 is a flow chart of the present invention;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a solution: a preparation process of sika deer blood wine comprises the following steps:
s1, preparation materials: 10-21 parts of deer blood, 5-8 parts of ginseng, 8-16 parts of eucommia ulmoides leaves, 5-11 parts of codonopsis pilosula, 7-14 parts of angelica sinensis, 15-30 parts of wolfberry fruits, 8-21 parts of Chinese dates, 7-18 parts of longan, 9-20 parts of Chinese yams, 6-13 parts of poria cocos, 10-30 parts of spina date seeds, 5-15 parts of fructus alpiniae oxyphyllae, 8-15 parts of dogwoods, 5-10 parts of fructus amomi, 9-13 parts of clove and 10-20 parts of gordon euryale seeds are selected as brewing materials;
s2, screening and crushing: manually screening to ensure that the ginseng, the eucommia leaves, the codonopsis pilosula, the angelica, the medlar, the jujube, the longan, the yam, the poria cocos, the spina date seed, the fructus alpiniae oxyphyllae, the dogwood, the fructus amomi, the clove and the gordon euryale seed are not mildewed, putting the screened qualified ginseng, the eucommia leaves, the codonopsis pilosula, the angelica sinensis, the medlar, the jujube, the longan, the yam, the poria cocos, the spina date seed, the fructus alpiniae oxyphyllae, the dogwood, the fructus amomi, the clove and the gordon euryale seed into a crusher for crushing, selecting a wind wheel type high-speed rotating knife with the rotating speed of 3800 plus material, 4200r/min and the crushing fineness;
s3, stirring and soaking: pouring pulverized particles of ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, wolfberry fruits, Chinese dates, longan, Chinese yams, poria cocos, spina date seeds, fructus alpiniae oxyphyllae, dogwoods, fructus amomi, clove and semen euryales into an earth jar, pouring 150 parts by weight of sauce flavor type white spirit into the earth jar, stirring and mixing the soy sauce flavor type white spirit and the pulverized particles by using an electric stirrer, wherein the rotating speed of the electric stirrer is 50-100r/min, stirring clockwise for 3-5min, sealing the earth jar after fully mixing, and placing the earth jar in a dry cellar with constant temperature and humidity of 25-28 ℃ for standing for 1-2 d;
s4, distillation and extraction: filtering the standing liquor in sterile environment to obtain pulverized particles of Ginseng radix, folium Eucommiae, radix Codonopsis, radix Angelicae sinensis, fructus Lycii, fructus Jujubae, arillus longan, rhizoma Dioscoreae, Poria, semen Ziziphi Spinosae, fructus Alpinae Oxyphyllae, Corni fructus, fructus Amomi, flos Caryophylli, and semen euryales, distilling with steam at 300 deg.C for 20-30min to obtain liquor, cooling for 30-45min, filtering out impurities for the second time, standing for 1-3h to obtain clear liquor;
s5, comprehensive processing: placing the extracted liquor into ultrasonic equipment, selecting ultrasonic equipment with power of 4.8KW and frequency of 20KHZ, setting the ultrasonic frequency to be 10-15KHZ, treating for 15-35min to promote aging, standing at constant temperature for 3-5h after aging, stirring sanguis Cervi with an electric stirrer with rotation speed of 35-50r/min in the same direction for 1-3min, filtering with ultrafiltration membrane for 1-3 times, sterilizing with X-ray, selecting laser with wavelength of 25000-80000 nm, soaking in high-concentration Maotai-flavor Chinese liquor after sterilizing, and standing in a sterile constant-temperature incubator at 20-24 deg.C;
s6, hooking: taking the clear wine liquid and deer blood to blend in proportion, wherein the blending proportion is the clear wine liquid: blending sanguis Cervi at ratio of 10:1-200:15, mixing, and standing for 1-3 days to obtain sanguis Cervi wine.
In the step S2, the Chinese dates, the longan and the spina date seeds are subjected to denucleation and shelling treatment, a pulverizer is cleaned and disinfected before use, in the step S3, an earth jar is an unglazed earth pottery jar with the capacity of 30-50L, a seal is covered and tightened by kraft paper, then the whole earth jar is covered by a preservative film and sealed, in the step S4, an operator wears sterile clothes and a mask in the whole process, a screen with 10-15 meshes is adopted for primary filtration, the filtration is carried out for 1-3 times, an ultrafiltration membrane is adopted for secondary filtration, the filtration frequency is 2-5 times, in the step S5, the temperature is set to be 75-85 ℃ when the ultrasonic equipment is used, and in the step S6, a 15-20r/min stirrer is adopted for blending and mixing clockwise stirring for 10-15 min.
Example one
A preparation process of sika deer blood wine comprises the following steps:
s1, preparation materials: 15 parts of deer blood, 5 parts of ginseng, 5 parts of eucommia leaves, 5 parts of codonopsis pilosula, 5 parts of angelica, 10 parts of wolfberry fruit, 5 parts of Chinese date, 5 parts of longan, 5 parts of Chinese yam, 5 parts of poria cocos, 5 parts of spina date seed, 3 parts of fructus alpiniae oxyphyllae, 5 parts of dogwood, 3 parts of fructus amomi, 3 parts of clove and 5 parts of gordon euryale seed are selected as brewing materials;
s2, screening and crushing: manually screening to ensure that ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, medlar, Chinese date, longan, Chinese yam, poria cocos, spina date seed, fructus alpiniae oxyphyllae, dogwood, fructus amomi, clove and semen euryales do not mildew, putting screened qualified ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, medlar, jujube, longan, yam, poria cocos, spina date seed, fructus alpiniae oxyphyllae, dogwood, fructus amomi, clove and semen euryales into a crusher to be crushed, selecting a wind wheel type high-speed rotating knife with the rotating speed of 4200r/min, crushing the crushed particles with the fineness of 100 meshes, and enabling the crushed particles to pass through a 15-mesh screen;
s3, stirring and soaking: pouring pulverized particles of ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, wolfberry fruits, Chinese dates, longan, Chinese yams, poria cocos, spina date seeds, fructus alpiniae oxyphyllae, dogwoods, fructus amomi, clove and semen euryales into an earth jar, pouring 150 parts by mass of Maotai-flavor liquor into the earth jar, stirring and mixing the Maotai-flavor liquor and the pulverized particles by using an electric stirrer, wherein the rotating speed of the electric stirrer is 50r/min, stirring the mixture clockwise for 5min, sealing the earth jar after fully mixing, and placing the earth jar in a dry cellar with constant temperature and humidity at 26 ℃ for standing for 2 d;
s4, distillation and extraction: filtering the standing liquor in sterile environment to obtain pulverized particles of Ginseng radix, folium Eucommiae, radix Codonopsis, radix Angelicae sinensis, fructus Lycii, fructus Jujubae, arillus longan, rhizoma Dioscoreae, Poria, semen Ziziphi Spinosae, fructus Alpinae Oxyphyllae, Corni fructus, fructus Amomi, flos Caryophylli, and semen euryales, distilling with 200 deg.C steam for 30min to obtain liquor, cooling for 40min, filtering to remove impurities, standing for 3 hr to obtain clear liquor;
s5, comprehensive processing: placing the extracted liquor into ultrasonic equipment, selecting ultrasonic equipment with power of 4.8KW and frequency of 20KHZ, setting ultrasonic frequency at 15KHZ, treating for 30min to promote aging, standing at constant temperature for 4h after aging, stirring sanguis Cervi with electric stirrer with rotation speed of 35r/min in the same direction for 3min, filtering with ultrafiltration membrane for 1-3 times, sterilizing with X-ray, selecting laser with wavelength of 60000 nm, soaking in high-concentration Maotai-flavor Chinese liquor, and standing in 24 deg.C sterile constant-temperature incubator;
s6, hooking: taking the clear wine liquid and deer blood to blend in proportion, wherein the blending proportion is the clear wine liquid: blending deer blood at a ratio of 10:1, mixing, and standing for 3d to obtain the sika deer blood wine.
The spotted deer blood wine prepared by the method has sweet taste, and can improve symptoms and hemogram such as dizziness, headache, hypodynamia, gingival bleeding, insomnia and the like caused by thrombocytopenia, leukopenia, aplastic anemia and anemia due to chemical drug poisoning.
Example two
A preparation process of sika deer blood wine comprises the following steps:
s1, preparation materials: 10 parts of deer blood, 5 parts of ginseng, 5 parts of eucommia leaves, 5 parts of codonopsis pilosula, 5 parts of angelica, 15 parts of wolfberry fruit, 8 parts of Chinese date, 10 parts of longan, 7 parts of Chinese yam, 5 parts of poria cocos, 12 parts of spina date seed, 5 parts of fructus alpiniae oxyphyllae, 8 parts of dogwood, 5 parts of fructus amomi, 5 parts of clove and 5 parts of gordon euryale seed are selected as brewing materials;
s2, screening and crushing: manually screening to ensure that ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, medlar, Chinese date, longan, Chinese yam, poria cocos, spina date seed, fructus alpiniae oxyphyllae, dogwood, fructus amomi, clove and semen euryales do not mildew, putting screened qualified ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, medlar, jujube, longan, yam, poria cocos, spina date seed, fructus alpiniae oxyphyllae, dogwood, fructus amomi, clove and semen euryales into a crusher to be crushed, selecting a wind wheel type high-speed rotating knife with the rotating speed of 4200r/min, crushing the crushed particles with the fineness of 100 meshes, and enabling the crushed particles to pass through a 15-mesh screen;
s3, stirring and soaking: pouring pulverized particles of ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, wolfberry fruits, Chinese dates, longan, Chinese yams, poria cocos, spina date seeds, fructus alpiniae oxyphyllae, dogwoods, fructus amomi, clove and semen euryales into an earth jar, pouring 150 parts by mass of Maotai-flavor liquor into the earth jar, stirring and mixing the Maotai-flavor liquor and the pulverized particles by using an electric stirrer, wherein the rotating speed of the electric stirrer is 50r/min, stirring the mixture clockwise for 5min, sealing the earth jar after fully mixing, and placing the earth jar in a dry cellar with constant temperature and humidity at 26 ℃ for standing for 2 d;
s4, distillation and extraction: filtering the standing liquor in sterile environment to obtain pulverized particles of Ginseng radix, folium Eucommiae, radix Codonopsis, radix Angelicae sinensis, fructus Lycii, fructus Jujubae, arillus longan, rhizoma Dioscoreae, Poria, semen Ziziphi Spinosae, fructus Alpinae Oxyphyllae, Corni fructus, fructus Amomi, flos Caryophylli, and semen euryales, distilling with 200 deg.C steam for 30min to obtain liquor, cooling for 40min, filtering to remove impurities, standing for 3 hr to obtain clear liquor;
s5, comprehensive processing: placing the extracted liquor into ultrasonic equipment, selecting ultrasonic equipment with power of 4.8KW and frequency of 20KHZ, setting ultrasonic frequency at 15KHZ, treating for 30min to promote aging, standing at constant temperature for 4h after aging, stirring sanguis Cervi with electric stirrer with rotation speed of 35r/min in the same direction for 3min, filtering with ultrafiltration membrane for 3 times, sterilizing with X-ray, selecting laser with wavelength of 60000 nm, soaking in high-concentration Maotai-flavor Chinese liquor, and standing in 24 deg.C sterile constant-temperature incubator;
s6, hooking: taking the clear wine liquid and deer blood to blend in proportion, wherein the blending proportion is the clear wine liquid: blending sanguis Cervi at a ratio of 15:1, mixing, and standing for 3d to obtain sanguis Cervi wine.
The sika deer blood wine prepared by the method has sweet mouthfeel, body fluid recovery, slight sour taste and obvious curative effect on rheumatism and rheumatoid diseases.
EXAMPLE III
A preparation process of sika deer blood wine comprises the following steps:
s1, preparation materials: 15 parts of deer blood, 8 parts of ginseng, 7 parts of eucommia leaves, 8 parts of codonopsis pilosula, 10 parts of angelica, 30 parts of wolfberry fruit, 10 parts of Chinese date, 8 parts of longan, 12 parts of Chinese yam, 5 parts of poria cocos, 15 parts of spina date seed, 6 parts of fructus alpiniae oxyphyllae, 8 parts of dogwood, 10 parts of fructus amomi, 8 parts of clove and 5 parts of gordon euryale seed are selected as brewing materials;
s2, screening and crushing: manually screening to ensure that ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, medlar, Chinese date, longan, Chinese yam, poria cocos, spina date seed, fructus alpiniae oxyphyllae, dogwood, fructus amomi, clove and semen euryales do not mildew, putting screened qualified ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, medlar, jujube, longan, yam, poria cocos, spina date seed, fructus alpiniae oxyphyllae, dogwood, fructus amomi, clove and semen euryales into a crusher to be crushed, selecting a wind wheel type high-speed rotating knife with the rotating speed of 4200r/min, crushing the crushed particles with the fineness of 100 meshes, and enabling the crushed particles to pass through a 15-mesh screen;
s3, stirring and soaking: pouring pulverized particles of ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, wolfberry fruits, Chinese dates, longan, Chinese yams, poria cocos, spina date seeds, fructus alpiniae oxyphyllae, dogwoods, fructus amomi, clove and semen euryales into an earth jar, pouring 200 parts by mass of Maotai-flavor liquor into the earth jar, stirring and mixing the Maotai-flavor liquor and the pulverized particles by using an electric stirrer, wherein the rotating speed of the electric stirrer is 50r/min, stirring the mixture clockwise for 5min, sealing the earth jar after fully mixing, and placing the earth jar in a dry cellar with constant temperature and humidity at 26 ℃ for standing for 2 d;
s4, distillation and extraction: filtering the standing liquor in sterile environment to obtain pulverized particles of Ginseng radix, folium Eucommiae, radix Codonopsis, radix Angelicae sinensis, fructus Lycii, fructus Jujubae, arillus longan, rhizoma Dioscoreae, Poria, semen Ziziphi Spinosae, fructus Alpinae Oxyphyllae, Corni fructus, fructus Amomi, flos Caryophylli, and semen euryales, distilling with 200 deg.C steam for 30min to obtain liquor, cooling for 40min, filtering to remove impurities, standing for 3 hr to obtain clear liquor;
s5, comprehensive processing: placing the extracted liquor into ultrasonic equipment, selecting ultrasonic equipment with power of 4.8KW and frequency of 20KHZ, setting ultrasonic frequency at 15KHZ, treating for 30min to promote aging, standing at constant temperature for 4h after aging, stirring sanguis Cervi with electric stirrer with rotation speed of 35r/min in the same direction for 3min, filtering with ultrafiltration membrane for 3 times, sterilizing with X-ray, selecting laser with wavelength of 60000 nm, soaking in high-concentration Maotai-flavor Chinese liquor, and standing in 24 deg.C sterile constant-temperature incubator;
s6, hooking: taking the clear wine liquid and deer blood to blend in proportion, wherein the blending proportion is the clear wine liquid: blending deer blood at a ratio of 200:15, mixing, and standing for 3d to obtain the sika deer blood wine.
The sika deer blood wine prepared by the method has strong color and luster, dry and comfortable taste and obvious curative effect on dizziness and lassitude.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A preparation process of sika deer blood wine is characterized in that: the method comprises the following steps:
s1, preparation materials: 10-21 parts of deer blood, 5-8 parts of ginseng, 8-16 parts of eucommia ulmoides leaves, 5-11 parts of codonopsis pilosula, 7-14 parts of angelica sinensis, 15-30 parts of wolfberry fruits, 8-21 parts of Chinese dates, 7-18 parts of longan, 9-20 parts of Chinese yams, 6-13 parts of poria cocos, 10-30 parts of spina date seeds, 5-15 parts of fructus alpiniae oxyphyllae, 8-15 parts of dogwoods, 5-10 parts of fructus amomi, 9-13 parts of clove and 10-20 parts of gordon euryale seeds are selected as brewing materials;
s2, screening and crushing: manually screening to ensure that the ginseng, the eucommia leaves, the codonopsis pilosula, the angelica, the medlar, the jujube, the longan, the yam, the poria cocos, the spina date seed, the fructus alpiniae oxyphyllae, the dogwood, the fructus amomi, the clove and the gordon euryale seed are not mildewed, putting the screened qualified ginseng, the eucommia leaves, the codonopsis pilosula, the angelica sinensis, the medlar, the jujube, the longan, the yam, the poria cocos, the spina date seed, the fructus alpiniae oxyphyllae, the dogwood, the fructus amomi, the clove and the gordon euryale seed into a crusher for crushing, selecting a wind wheel type high-speed rotating knife with the rotating speed of 3800 plus material, 4200r/min and the crushing fineness;
s3, stirring and soaking: pouring pulverized particles of ginseng, folium cortex eucommiae, codonopsis pilosula, angelica sinensis, wolfberry fruits, Chinese dates, longan, Chinese yams, poria cocos, spina date seeds, fructus alpiniae oxyphyllae, dogwoods, fructus amomi, clove and semen euryales into an earth jar, pouring 150 parts by weight of sauce flavor type white spirit into the earth jar, stirring and mixing the soy sauce flavor type white spirit and the pulverized particles by using an electric stirrer, wherein the rotating speed of the electric stirrer is 50-100r/min, stirring clockwise for 3-5min, sealing the earth jar after fully mixing, and placing the earth jar in a dry cellar with constant temperature and humidity of 25-28 ℃ for standing for 1-2 d;
s4, distillation and extraction: filtering the standing liquor in sterile environment to obtain pulverized particles of Ginseng radix, folium Eucommiae, radix Codonopsis, radix Angelicae sinensis, fructus Lycii, fructus Jujubae, arillus longan, rhizoma Dioscoreae, Poria, semen Ziziphi Spinosae, fructus Alpinae Oxyphyllae, Corni fructus, fructus Amomi, flos Caryophylli, and semen euryales, distilling with steam at 300 deg.C for 20-30min to obtain liquor, cooling for 30-45min, filtering out impurities for the second time, standing for 1-3h to obtain clear liquor;
s5, comprehensive processing: placing the extracted liquor into ultrasonic equipment, selecting ultrasonic equipment with power of 4.8KW and frequency of 20KHZ, setting the ultrasonic frequency to be 10-15KHZ, treating for 15-35min to promote aging, standing at constant temperature for 3-5h after aging, stirring sanguis Cervi with an electric stirrer with rotation speed of 35-50r/min in the same direction for 1-3min, filtering with ultrafiltration membrane for 1-3 times, sterilizing with X-ray, selecting laser with wavelength of 25000-80000 nm, soaking in high-concentration Maotai-flavor Chinese liquor after sterilizing, and standing in a sterile constant-temperature incubator at 20-24 deg.C;
s6, hooking: taking the clear wine liquid and deer blood to blend in proportion, wherein the blending proportion is the clear wine liquid: blending sanguis Cervi at ratio of 10:1-200:15, mixing, and standing for 1-3 days to obtain sanguis Cervi wine.
2. The process for preparing sika deer blood wine according to claim 1, which is characterized in that: in step S2, the dates, longan and spine date seeds are all subjected to pitting and shelling treatment, and the pulverizer is cleaned and sterilized before use.
3. The process for preparing sika deer blood wine according to claim 1, which is characterized in that: in the step S3, the soil jar adopts an unglazed soil pottery jar with the capacity of 30-50L, the seal is covered and fastened by kraft paper, and then the whole soil jar is covered by a preservative film for sealing.
4. The process for preparing sika deer blood wine according to claim 1, which is characterized in that: in the step S4, the operator wears sterile clothes and a mask in the whole process, the primary filtration adopts a screen with 10-15 meshes, the filtration is carried out for 1-3 times, the secondary filtration adopts an ultrafiltration membrane, and the filtration times are 2-5 times.
5. The process for preparing sika deer blood wine according to claim 1, which is characterized in that: in step S5, the temperature of the ultrasonic device is set to 75 to 85 ℃ when it is used.
6. The process for preparing sika deer blood wine according to claim 1, which is characterized in that: in the step S6, a stirrer of 15-20r/min is adopted during blending and stirring clockwise for 10-15 min.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401097A (en) * | 2020-11-16 | 2021-02-26 | 李雪松 | Deer ginseng solid beverage and preparation method thereof |
| CN114181799A (en) * | 2021-12-07 | 2022-03-15 | 深圳市甄美贸易有限公司 | Ginseng and deer jade wine and production process thereof |
| CN115074203A (en) * | 2022-07-05 | 2022-09-20 | 甘肃会宁玲辉养殖有限公司 | Formula and preparation method of sika deer blood wine |
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