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Method for preparing eel polypeptide wine

A polypeptide wine and eel technology, which is applied in the preparation and fermentation of alcoholic beverages, can solve the problems of undeveloped eel processing methods, achieve the effect of golden color, rich and mellow taste, and promote blood circulation

Inactive Publication Date: 2010-10-13
福建省乾龙生物工程有限公司
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Problems solved by technology

Japanese people often eat delicious grilled eel rice in winter to drive away the severe cold and maintain plenty of energy as a quick and nutritious aquatic product. The current eating method is mainly to directly perform various simple processing on the eel, and steam the eel. The fat is then soaked in high-grade wine to make eel wine, but no new processing method for eel has been developed yet

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  • Method for preparing eel polypeptide wine

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Embodiment Construction

[0022] The specific embodiments of the present invention will now be described in detail with reference to the drawings, such as figure 1 As shown, the specific preparation method of the present invention is as follows:

[0023] (1) Preparation of eel polypeptide

[0024] (1) Wash the eel with a cleaning agent, then ground the meat, add water to the ground eel meat by 1:2, and seal;

[0025] (2) Sterilization: The wringed eel meat is sterilized by the UV disinfection device for 0.5-1 minutes at room temperature, and then it is turned on and pumped to the fermentation tank together with the ozone-sterilized water.

[0026] (3) Enzymolysis and fermentation: add phosphoric acid to adjust Ph value of 6.8-7.2, neutral papain 8g / kg, pancreatin 3g / kg, pectinase 2g / kg, temperature 55℃-65℃, enzymolysis time 6-8h ;

[0027] (4) Solid-liquid separation to obtain supernatant;

[0028] (5) Enzyme inactivation treatment, temperature 85℃-95℃, time 5-10 minutes;

[0029] (6) Degreasing treatment, separ...

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Abstract

The invention discloses a method for preparing eel polypeptide wine. The method is characterized by ensuring the characteristics of stable polypeptide content, no precipitates, no repetition, adjustable alcohol content and large suitable population of the wine by a twice-adding method of adding polypeptide dry powder through base wine fermentation and adding polypeptide concentrated solution through blending. By the combined method of modern biological engineering technology and the traditional brewing processes, the eel polypeptide wine prepared by the method has a strong, pure and mild mouthfeel, special eel aroma and taste and golden and gleaming color. Ethanol accelerates polypeptide activities, promotes the fast absorption of nutrition elements of unblended wine and enters an organism for circulation use, so that a peptide wine product has the effects of fast supplying nutrition, removing fatigue, stimulating the circulation of blood, removing dampness, dispelling cold and the like and can fast remove peculiar smell so as to be a natural health-care nutrition drink.

Description

Technical field [0001] The invention relates to a preparation method of eel polypeptide wine. Background technique [0002] Eels can survive the "hunger strike" for one and a half years, and the life span of farmed eels can be as long as 50 years. The nutritional value of eel is very high. Commonly known as "water ginseng" is the soft gold in the water. It has been regarded as a nourishing and beauty product in China and Japan since ancient times. Japanese people often eat fragrant grilled eel rice in winter to drive away the cold and keep full energy as a fast and nutritious aquatic product. The current eating method is mainly to directly process the eel and steam it well. The fat is then immersed in high-grade wine to make eel wine, but no new processing method has been developed for eel. We use eel to prepare eel peptide liquid or eel peptide powder, and then ferment and mature the grains into eel peptide wine. Summary of the invention [0003] The purpose of the present inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12P21/06
Inventor 苏新龙
Owner 福建省乾龙生物工程有限公司
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