First, the choice of wine wine production snake liquor should be white wine, distilled or mixed liquor can be. In addition to strict adherence to prescribed standards, liquors must also pay attention to traditional quality standards. For example, wines made from cereals such as sorghum can make the snake wines with a strong and long-lasting aroma. It is also important to grasp the concentration and amount of wine. If you add another tonic in snake wine, the concentration of the wine may be lower.
Second, soaking method is the most commonly used fresh snake soaking, there are three fresh snake processing methods: the first is live snake soaking. After the snake is cleaned, it is not fed, and it is hungry for about a week. Before soaking, it starts from the stomach of the snake and uses the thumb to hold it. From the top to the bottom of the anus, the food is drained and soaked. The second method is to first steam fresh snake meat, and then soak it. The advantage is that snake wine has no snake smell, and has a special aroma, pure taste, clear color, but the efficacy is often less than the first . The third method is to make snake dried soaked wine, either whole or small. Snake soaking has the characteristics of golden color, transparency and no smell, but the phenomenon of turbidity occurs after multiple soaking. The time for storage after soaking is generally at least 6 months or longer, and it can be appropriately shortened in the hot season. In terms of proportions, the ratio of fresh snakes to wine is 1:5, and the snake dryness is 1:10. The first soaking wine can be put in more, and the second soaking is correspondingly reduced.
Third, the snake wine production process
1. Impregnation refers to soaking snakes and medicinal herbs at room temperature with a suitable leaching solvent to allow the active ingredients to seep out. Can be divided into cold impregnation and hot impregnation. Cold soaking is a common soaking method. Snake wine is capped at room temperature and stored in a dark place. The supernatant liquid is poured out at that time and it is left standing for filtration. Repeatedly immersed 3 to 4 times. The thermal impregnation method is basically the same as the cold impregnation method, but the impregnation temperature is relatively high, and the water-repellent heating is generally performed at 40°C to 60°C. Due to the high immersion temperature, the leachate often has a cotton-like precipitate after cooling.
2. Percolation method Percolation method is suitable for snake liquor. The method is to first soak the snake in the wine and, after being moderately inflated, put it into the infiltration cylinder. The percolation tube is a cylindrical device with an open upper end and a permeate outlet. The wine flows in from above and slowly penetrates the snake stem and flows out from the lower end of the permeation outlet. This method can result in a good concentration difference, leaching effect is better than impregnation method, component extraction is more complete, and production time is shorter. It can also be repeatedly infiltrated, conditional may be pressurized, heated or counter-infiltration, but requires certain equipment.
3. Dosage Brewing Method This is a commonly used method in ancient China. This method uses rice and koji to ferment directly into wine, which is the best way to produce snake wine. By this method, the active ingredients in the snake can be well extracted and the wine color is pure.
No matter which method is used to prepare snake wine, its containers and personnel must meet the hygiene requirements. Containers made of ceramics, glass, etc. are suitable, and lead and iron utensils should not be used. Snake wine in the preparation process, can add a certain amount of flavoring coloring agent to ease the drug, to facilitate taking and improve the quality of the preparation. The currently used flavoring agents are mainly sweeteners such as brown sugar, white sugar, rock sugar, stevia sugar, honey and the like. Coloring agents include bamboo yellow and Millettia.
Snake wine must be clarified and filtered to remove suspended and sediment before it can be loaded into the finished product. The commonly used method is to add egg white powder and mix it with about 1%. Another method is through medium filtration, which can produce a large amount of plate and frame filter presses. Snake wine generally allows a small amount of sediment to precipitate more naturally.
The source of origin of garlic are central Asia and northeastern Iran, it has long been a common condiment in the world, with a history of thousands of years of human consumption and use. During the Qin and Han dynasty garlic was brought into China from the western region. By artificial cultivation and breeding, it has anti-cancer effect, and is also popular with the public. China has long been a major exporter of garlic, producing 80 percent of the world supply of the garlic. Especially in Shandong province which is known as a hometown of Chinese ginger and garlic.Except Fresh Garlic ,we also supplied Fresh Ginger , Air Dried Ginger , Fresh Onion , Peeled Onion , Fresh Chestnut , Sweet Corn , Fresh Taro , Fresh Potato , Fresh Baby Mandarin, Fresh Red Grape , Fresh Pomelo , Fresh Ya Pear Chaotian Chili , Paprika Powder , Fresh Apple and so on.
| Name | |
| Size | 4.5cm,5.0cm, 5.5cm, 6.0cm, 6.5cm,7cm and up. |
| Place of origin | Jinxiang, JiNing, Shandong, China |
| Edibleness | Reducing bacteria, keeping the heart in good condition and immunity. |
| Certification | SGS;GAP |
| Supply period | The whole year Fresh season: early June to mid September Cold storage season: September to next June |
| Standard | Class A(suitable to export) |
| Packing | Loose Packing: 5/6/6.5/7/8/9/10/20KG MESH BAG; 120Gx40/4.8KG CTN, 160G*40/6.4KG CTN, 200gx20/4kg CTN with pallet, 240G*42/10KG CTN , 300G*34/10KG CTN ,400Gx20/8KG CTN, 500Gx20/10KG CARTON, 900Gx10/CTN,1KGx10/10KG CTN, 4P 200G*12/2.4KG BAG,250Gx20/5KG BAG , 300Gx8/2.4 BAG , 500gx10/5kg MESH BAG,10P 100G*10/8KG BAG, |
| Quantity/conveyance | 26/27/28/MTS FOR ONE 40RH CONTAINER |
| Shipment degree | -3°- 0°C |
| Delivery time | 5-7 days after got buyer's deposit |
| Shipment port | Qingdao Port of China |
| Main importing Country | UK, Greece, Poland, Russia, France, Norway, Turkey, U.A.E, Kuwait,Algiers, Arabia, Bangladesh, Thailand, Malaysia, Brazil, Canada, America |
Pure White Garlic 6.0-6.5Cm,Pure White Fresh Garlic,Fresh Normal White Garlic,White Whole Garlic
Jining Fuyuan Fruits And Vegetables Co., Ltd. , https://www.fuyuanfv.com
没有评论:
发表评论