Mulberry wine and preparation method thereof
A technology of mulberry wine and mulberry, which is applied in the field of winemaking, can solve problems such as unsatisfactory conditioning effect, inability to strengthen internal organs, prolong life, strengthen kidney and waist, eliminate fatigue and enhance vitality, relax tendons and activate blood, etc., so as to enhance the function of kidney and reproductive system. , enhance activity, enhance and promote the effect of hematopoietic function
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Embodiment 1
[0029] The preparation of described mulberry wine
[0030] Prepare raw materials: 30 parts of mulberry, 4 parts of oyster, 2 parts of ginseng, 4 parts of sealwort, 1 part of raspberry, 4 parts of medlar, 2 parts of cinnamon, 2 parts of yam, 1 part of rock sugar, and the rest of water.
[0031] (1) Take mulberry fruit, oyster, ginseng, sealwort, raspberry, medlar, cinnamon, Chinese yam, rock sugar according to the above weight ratio, and measure water;
[0032] (2) The picked fresh mulberries are cooled at -45°C to prevent the loss of the elemental value of the mulberry fruit, and soaked in a 3-year-old white wine tank;
[0033] (3) Oysters were calcined at 200°C for 10 minutes, ginseng and cinnamon were washed and dried at high temperature, sealwort, raspberry, medlar and yam were cooled at -45°C;
[0034] (4) After high-temperature and low-temperature extraction, add rock sugar and put it into the wine tank of step B to soak for 3 months, remove and tie the bag;
[0035] (5...
Embodiment 2
[0037] The preparation of described mulberry wine
[0038] Prepare raw materials: 40 parts of mulberries, 5 parts of oysters, 3 parts of ginseng, 5 parts of sealwort, 2 parts of raspberries, 5 parts of medlar, 3 parts of cinnamon, 3 parts of yam, 1.5 parts of rock sugar, and the rest of water.
[0039] (1) Take mulberry fruit, oyster, ginseng, sealwort, raspberry, medlar, cinnamon, Chinese yam, rock sugar according to the above weight ratio, and measure water;
[0040] (2) The picked fresh mulberries are cooled at a low temperature of -55°C to prevent the loss of the elemental value of the mulberry fruit, and soaked in a 3-year-old white wine tank;
[0041] (3) Oysters were calcined at 350°C for 7 minutes, ginseng and cinnamon were washed and dried at high temperature, sealwort, raspberry, medlar and yam were cooled at -55°C;
[0042] (4) After high-temperature and low-temperature extraction, add rock sugar and put it into the wine tank of step B to soak for 3 months, remove ...
Embodiment 3
[0045] The preparation of described mulberry wine
[0046] Prepare raw materials: 50 parts of mulberries, 6 parts of oysters, 4 parts of ginseng, 6 parts of sealwort, 3 parts of raspberries, 6 parts of medlar, 4 parts of cinnamon, 4 parts of yam, 2 parts of rock sugar, and the rest of water.
[0047] (1) Take mulberry fruit, oyster, ginseng, sealwort, raspberry, medlar, cinnamon, Chinese yam, rock sugar according to the above weight ratio, and measure water;
[0048] (2) The picked fresh mulberries are cooled at -60°C to prevent the loss of the elemental value of the mulberry fruit, and soaked in a 3-year-old white wine tank;
[0049] (3) Oysters were calcined at 500°C for 5 minutes, ginseng and cinnamon were washed and dried at high temperature, sealwort, raspberry, medlar and yam were cooled at -60°C;
[0050] (4) After high-temperature and low-temperature extraction, add rock sugar and put it into the wine tank of step B to soak for 3 months, remove and tie the bag;
[00...
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