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Preparation method of salamander health wine

A production method and salamander technology are applied in the preparation of alcoholic beverages, pharmaceutical formulations, and medical preparations containing active ingredients, etc., which can solve the problems of unscientific and reasonable compatibility ratio, poor health preservation effect, etc., and achieve good flavor and health preservation. Harmonizing effect, good health care effect, and reasonable matching effect

Active Publication Date: 2018-01-09
冯来友 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently there are few wines using salamanders as raw materials on the market, and many of them are only made by folks, and the compatibility ratio is not scientific and reasonable, which leads to poor health preservation effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The preparation method of giant salamander health wine comprises the following steps:

[0035] (1) Prepare the following raw materials according to the following ratio: every 100kg of 65% liquor with 1500g salamander raw material, 500g ginseng, 600g antler, 800g Polygonatum odoratum, 1000g longan, 500g sealwort, 1000g mulberry, 600g rhodiola, 1500g honey and rock sugar 2000g; Salamander raw materials are composed of salamander head (may include fish skull), fish tail (may include fish tail bone) and fish bones; wherein the fish head is 800g, fish tail is 600g, and fish bone is 100g.

[0036](2) Wash the salamander raw material, ginseng, velvet antler, Polygonatum odoratum, longan, sealwort, mulberry and rhodiola, then dry the salamander raw material, ginseng, velvet antler, mulberry and longan, and place the polygonatum polygonatum, sealwort and rhodiola Put it into a centrifuge to remove water, dry it in a dryer, and control the water content within 5%;

[0037] (3) P...

Embodiment 2

[0042] The preparation method of giant salamander health wine comprises the following steps:

[0043] (1) Prepare the following raw materials according to the following ratio: every 100kg of 65% liquor with 1400g salamander raw material, 600g ginseng, 500g antler, 900g Polygonatum odoratum, 900g longan, 600g sealwort, 900g mulberry, 700g rhodiola, 1400g honey and rock sugar 2100g; the salamander raw material is composed of the head, tail and bone of the salamander; the head is 700g, the tail is 500g, and the bone is 200g.

[0044] (2) Wash the baby fish raw materials, ginseng, antler, polygonatum, longan, sealwort, mulberry, and rhodiola, then dry the baby fish raw materials, put polygonatum, sealwort, and rhodiola into a centrifuge to remove water, and dry Dry in the machine, control the water content within 5%;

[0045] (3) Pack salamander raw materials, ginseng, velvet antler, Polygonatum odoratum, longan, sealwort, mulberry and rhodiola into bags and steam them; steaming ...

Embodiment 3

[0050] The preparation method of giant salamander health wine comprises the following steps:

[0051] (1) Prepare the following raw materials according to the following ratio: every 100kg of 65-degree liquor with salamander 1600g, ginseng 300g, antler 700g, polygonatum 700g, longan 1100g, sealwort 400g, mulberry 1100g, rhodiola 500g, honey 1600g and rock sugar 1900g; the salamander raw material is composed of the head, tail and bone of the salamander; the head is 800g, the tail is 600g, and the bone is 200g.

[0052] (2) Wash the baby fish raw materials, ginseng, antler, polygonatum, longan, sealwort, mulberry, and rhodiola, then dry the baby fish raw materials, put polygonatum, sealwort, and rhodiola into a centrifuge to remove water, and dry Dry in the machine, control the water content within 5%;

[0053] (3) Pack salamander raw materials, ginseng, velvet antler, Polygonatum odoratum, longan, sealwort, mulberry and rhodiola into bags and steam them; steaming conditions are...

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PUM

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Abstract

The invention discloses a method for making giant salamander health maintaining wine. The method comprises the following steps that 1, for each 100 kg of 65-degree baijiu, 1,400 g to 1,600 g of giant salamander raw materials, 300 g to 600 g of ginseng, 500 g to 700 g of cornua cervi pantotrichum, 700 g to 900 g of radix polygonati officinalis, 900 g to 1,100 g of longan, 400 g to 600 g of sealwort, 900 g to 1,100 g of mulberries, 500 g to 700 g of rhodiola rosea, 1,400 g to 1,600 g of honey and 1,900 g to 2,100 g of rock candy are prepared, wherein the giant salamander raw materials are composed of heads, tails and bones of giant salamander; 2, drying is carried out; 3, bagging and thermal steaming are carried out; 4, the giant salamander raw materials are subjected to biochemical treatment; 5, the raw materials above are steeped in baijiu for extraction for more than 10 days, and then the extracting solution is blended into a 40-degree wine; 6, the mixed wine is filtered, sterilized and bottled, and the finished product is made.

Description

technical field [0001] The invention relates to the field of wine preparation, in particular to a method for preparing salamander health wine. Background technique [0002] Giant salamander, also known as giant salamander, is an animal with high edible value. Its meat is tender and delicious, contains high-quality protein, rich amino acids and trace elements, and has high nutritional value. It is known as "water ginseng". It is regarded as a rare tonic in Taiwan and Southeast Asian markets. Salamander muscle protein is a high-quality protein with high essential amino acid content and good composition ratio, which fully meets the human body's demand mode. Salamander muscle protein is rich in 18 kinds of amino acids, of which 6 kinds of flavor amino acids account for 42.77% of the total amino acids, 8 kinds of essential amino acids account for 40.72% of the total amino acids, and the ratio of essential amino acids to non-essential amino acids is 68.68%, all in line with the F...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04A61K36/8969A61P7/02
CPCA61K35/32A61K35/644A61K35/65A61K36/258A61K36/41A61K36/605A61K36/77A61K36/8969C12G3/04A61K2300/00
Inventor 冯来友彭君平彭君潮
Owner 冯来友
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