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Brewing method of perilla leaf qlutinous rice wine

A technology of perilla leaves and glutinous rice wine, which is applied in the field of wine brewing, can solve the problems that the potential functions cannot be fully exerted, and achieve the effects of helping digestion, increasing appetite, and promoting blood circulation

Inactive Publication Date: 2013-02-13
镇江市丹徒区上党墅农茶叶专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this simple configuration method, the perilla has not been fermented, and its potential functions have not been fully utilized.

Method used

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Examples

Experimental program
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Embodiment Construction

[0011] The present invention is described in further detail below in conjunction with specific embodiment:

[0012] 1. Production of Perilla Leaf Koji

[0013] (1) During the rainy season, add 2kg of fresh and clean perilla leaves to 6kg of water to cook soup. When the soup is boiled to one-third of the added water, turn off the fire. After cooling, use clean gauze to remove the perilla leaf soup filter out;

[0014] (2) Add barley flour to the perilla leaf soup and make it into pellets, which are wine balls. Cover the wine balls with a damp towel, let them become moldy to white, and then dry them until they are porous. The perilla leaf distiller's koji is obtained, which is sealed and packaged for later use.

[0015] 2. Brewing of perilla leaf glutinous rice wine

[0016] (1) Rinse 1kg of glutinous rice with clean water, soak for 1 hour, then pour into the Shau Kei and drain;

[0017] (2) Put the drained glutinous rice in a steamer and steam it on high heat for 1 hour to ...

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Abstract

The invention discloses a brewing method of perilla leaf qlutinous rice wine. The perilla leaf qlutinous rice wine brewed by the method not only maintains the characters of high quantity of heat production rich carbohydrates, protein, vitamin B, minerals of the qlutinous rice wine, but also has the function of dispelling cold and relieving exterior, opening the inhibited lung energy and relieving a cough, regulating vital energy and regulating the middle warmer, etc. The technical scheme of the invention is as follows: boiling the fresh and clean perilla leaf into soup in the rainy season, preparing perilla leaf distiller's yeast with the soup and barley flour for later use; making glutinous rice into cooked rice, and adding the crushed perilla leaf distiller's yeast into the cooked glutinous rice with the weight proportion of perilla leaf distiller's yeast to the glutinous rice being 1:5, and uniformly stirring the mixture so as to obtain the perilla leaf qlutinous rice wine after fermentation for 3 days.

Description

[0001] technical field [0002] The invention relates to a wine brewing method, in particular to a health wine brewing method. [0003] Background technique [0004] Perilla leaves, also known as Su Ye, Chisu, Perilla, Wrinkled Su, Sharp Su, Fragrant Su, are annual herbs. Perilla has been planted and used in China for nearly 2,000 years. It is mainly used for medicine, oil, spices, food, etc. Its leaves (perilla leaves), stems (perilla stems) and fruits (perilla seeds) can be used as medicines. , the young leaves can be eaten raw and made into soup, and the stems and leaves can be soaked. In recent years, perilla has become a multi-purpose plant that has attracted worldwide attention due to its unique active substances and nutritional components, with high economic value. Russia, Japan, South Korea, the United States, Canada and other countries have carried out a large number of commercial plantings of perilla plants, and developed dozens of perilla products such as edibl...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 马汝全付玉香
Owner 镇江市丹徒区上党墅农茶叶专业合作社
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