CN1180100A - Method for producing yellow teaselgourd wine - Google Patents
Method for producing yellow teaselgourd wine Download PDFInfo
- Publication number
- CN1180100A CN1180100A CN 97112267 CN97112267A CN1180100A CN 1180100 A CN1180100 A CN 1180100A CN 97112267 CN97112267 CN 97112267 CN 97112267 A CN97112267 A CN 97112267A CN 1180100 A CN1180100 A CN 1180100A
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- liquor
- cucumber
- yellow
- teaselgourd
- wine
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Abstract
The present invention provides a method for producing yellow teasel gourd liquor. Said invented yellow teasel gourd liquor is divided into two large classes of distilled liquor series and green series. Said distilled liquor series is made up by directly soaking the yellow teasel gourd grown in narrow-neck wine bottle with distilled liquor, and retains the alcohol content of original distilled liquor, and the green series is made up by soaking the yellow teasel gourd with a mixture of distilled liquor and proper quantity of sugar and vinegar. Said invented yellow teasel gourd liquor possesses the functions of building up body, enhancing vigour, making body be full of vitality and tonifying body, etc..
Description
The invention provides a kind of method of producing yellow teaselgourd wine, this product belongs to the tonic wine that improves the health.Yellow teaselgourd wine is divided into liquor series and green-series two big classes.
Have multiple nourishing drinks to sell in the market, generally soaked various animals and plants such as snakes, scorpion, Radix Angelicae Sinensis, wolfberry fruit etc. to the human body beneficial in wine, particularly soak some Chinese medicinal materialss, the wine after the immersion all can rise human body and keep healthy and therapeutic action.Also belong to first as soak with cucumber, cucumber is to contain multiple acids, vitamin(e) G, C such as various saccharides, glucoside, coffic acid such as glucose, particularly contains cucurbitacin and has antitumor action.The yellow teaselgourd wine of the above-mentioned two kinds of series that form with liquor or liquor and sweet and sour mixture infuse can not only make the drink, and the person has pure and fresh tasty and refreshing pleasant sense, and has the pharmaceutical use that relieves the effect of alcohol and keep fit.
The purpose of this invention is to provide a kind of method of producing yellow teaselgourd wine.
Yellow teaselgourd wine of the present invention is made up of liquor series and green-series two big classes, and liquor series is directly to form with liquor infuse cucumber, and green-series is by going the infuse cucumber to form again after liquor and an amount of sweet and sour mixing.
Cucumber of the present invention is packed into when immature in the thin mouthful of bottle, and it is grown in bottle, and cucumber growth can hold to such an extent that following time is an optimum regime to bottle, and stop its growth with itself and the cut-out of melon root this moment.Clean up bottle and cucumber with scavenging solution then, clean the back with 40 °-50 ° soaking in Chinese liquor, 15 ℃-30 ℃ immersions 20-30 days down.
The proportioning of each component (by weight) is as follows in the green-series: 8 parts of liquor, 1.5 parts of sugar, 0.5 part of vinegar, with the above-mentioned bottle that cucumber the is housed sweet and sour soaking in Chinese liquor that is mixed that cleans up, liquor is preferably 42 °, under 15 ℃-30 ℃ temperature, soaked 20-30 days.
The present invention also can directly soak cucumber with liquor or sweet and sour liquor, and after soaking 20-30 days under 15 ℃-30 ℃ the temperature, filtration, can form.
The cucumber that the present invention uses is the water cucumber of dry land cucumber and many kinds, and the wine fragrant is big behind the dry land cucumber infuse, but because of it yields poorly, promotes just poor.Water cucumber is wide in variety, and the output height is though wine flavour not as dry land cucumber perfume (or spice), is easy to promote.
The used clean-out system of the present invention is tap water or household cookware washing composition.
Yellow teaselgourd wine of the present invention can play Yin-nourishing and Yang-supporting, replenishing qi and blood, and the effect of beautifying face and moistering lotion after people's long-term drinking, can be relieved the effect of alcohol and keep fit, and makes the people energetic, and this wine is pure and fresh tasty and refreshing, has the special delicate fragrance of cucumber, is a kind of novel unique good wine.
Embodiment one:
The cucumber seedling that is about to the result is packed in thin mouthful the bottle, cucumber is grown in bottle, treat cucumber in bottle, grow into bottle can hold following time, the root of itself and melon is cut off, it is stopped growing, the bottle that cucumber will be housed with tap water or washing composition cleans up then, cleans the back with 40 °-50 ° soaking in Chinese liquor, 15-30 ℃ of immersion 20-30 days down.
Embodiment two:
The cucumber seedling that is about to the result is packed in thin mouthful the bottle, cucumber is grown in bottle, treat cucumber in bottle, grow into bottle can hold following time, the root of itself and melon is cut off, it is stopped growing, and right hand cleans up with the bottle that tap water or washing composition will be equipped with cucumber.
(by weight) 0.5 part of 8 parts of 42 ° liquor and 1.5 parts of sugar, vinegar is mixed after, pour in the above-mentioned clean bottle that cucumber is housed, at 15-30 ℃ after soaking 20-30 days down.
Embodiment three:
After cucumber cleaned up,, under 15-30 ℃ temperature, soaked 20-30 days, make after-filtration with liquor or sweet and sour soaking in Chinese liquor, in the bottle that filtrate pouring into cleaned up, encapsulation.
Claims (7)
1, a kind of method of producing yellow teaselgourd wine is characterized in that this wine is divided into liquor series and green-series.Liquor series directly is grown in the thin mouthful of cucumber in the bottle by the liquor infuse and forms, and green-series is by going the infuse cucumber to form again after liquor and an amount of sweet and sour mixing.Or respectively with behind liquor, the direct infuse cucumber of sweet and sour liquor, filter, record and form.
2, the method for production yellow teaselgourd wine according to claim 1 is characterized in that cucumber packs in the thin mouthful of bottle when immature, it is grown in bottle, and cucumber is long in bottle to be the best when bottle can hold.
3, the method for production yellow teaselgourd wine according to claim 2 when it is characterized in that cucumber growth arrives optimum regime, is cut off itself and melon root, with clean-out system cucumber and bottle is cleaned up.
4, the method for production yellow teaselgourd wine according to claim 3 is characterized in that the liquor with 40 °-50 ° pours in the narrow-mouthed bottle, soaks 20-30 days under 15 ℃-30 ℃ temperature.
5, the method for production yellow teaselgourd wine according to claim 1 is characterized in that 8 parts of (by weight) liquor in the green-series, 1.5 parts of sugar, 0.5 part of vinegar.
6, according to the method for the described production yellow teaselgourd wine of claim 5, the number of degrees that it is characterized in that liquor are 40 °-50 °, are the best with 42 ° wherein.
7,, it is characterized in that yellow teaselgourd is the water cucumber of dry land cucumber and many kinds, with dry land cucumber infuse aftertaste the best according to the method for the described product yellow teaselgourd wine of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 97112267 CN1180100A (en) | 1997-07-17 | 1997-07-17 | Method for producing yellow teaselgourd wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 97112267 CN1180100A (en) | 1997-07-17 | 1997-07-17 | Method for producing yellow teaselgourd wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1180100A true CN1180100A (en) | 1998-04-29 |
Family
ID=5172174
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 97112267 Pending CN1180100A (en) | 1997-07-17 | 1997-07-17 | Method for producing yellow teaselgourd wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1180100A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003044156A1 (en) * | 2001-11-20 | 2003-05-30 | Ye Wang | Healthy alcoholic beverage and preparation thereof |
| CN105713802A (en) * | 2015-12-10 | 2016-06-29 | 黔东南森林王红豆杉发展有限责任公司 | Preparation method of cyclocarya paliurus liquor |
-
1997
- 1997-07-17 CN CN 97112267 patent/CN1180100A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003044156A1 (en) * | 2001-11-20 | 2003-05-30 | Ye Wang | Healthy alcoholic beverage and preparation thereof |
| CN105713802A (en) * | 2015-12-10 | 2016-06-29 | 黔东南森林王红豆杉发展有限责任公司 | Preparation method of cyclocarya paliurus liquor |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned | ||
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |