The brewing and production method of chestnut wine, and the correct method of chestnut soaking wine

1. The nutritional value of chestnut wine.

Chestnuts are rich in soft dietary fiber.

It contains a lot of starch, protein, fat, B vitamins and other nutrients, and is known as the "king of dried fruits".

Chestnut can prevent and treat hypertension.

Coronary heart disease, arteriosclerosis, osteoporosis.

and other diseases. However, chestnuts are difficult to digest when eaten raw, and cooked food is easy to stagnate. Chestnut wine can reasonably absorb the nutrients of chestnut.

Chestnut puree wine has the functions of nourishing the stomach and strengthening the spleen, increasing appetite, invigorating the spleen and stomach, strengthening the kidneys and tendons, and invigorating blood and stopping bleeding. Especially in the elderly, liver depression and kidney deficiency.

Regular consumption has the effect of strengthening the body and healing diseases.

Second, the chestnut wine brewing process.

The process of chestnut wine includes chestnut cleaning, shelling, crushing, steaming, spreading and cooling to 33-36, mixing with rice boards and adding koji, adding water after saccharification for 24-36 hours, keeping room temperature above 20 degrees for 15-20 days, and then using Tang San.

Mirror brewing equipment is distilled to obtain chestnut liquor.

1. Wash the chestnuts, remove the shells and crush them.

2. Prepare the rice for steaming (chestnuts and rice separately and mixed for fermentation).

3. Mix the steamed chestnuts and rice evenly, cool to about 33-36 degrees, add koji saccharification for 24-36 hours (the specific saccharification time is determined according to the temperature and saccharification, and then add water and stir evenly to let it ferment.) Once fermentation is complete, it can be distilled.

4. The method is semi-solid, semi-liquid method, and can also be fermented chestnut wine by liquefaction method, that is, the steamed chestnut and rice are mixed evenly according to the ratio of 100 kg of raw materials: 150 kg of water, spread and cooled to about 33-36 degrees under the curve, the first 3 days and a half sealed, stirred once a day, fully sealed after 3 days, stirred again on the 6th day, sealed to continue fermentation until the fermentation is completed.

5. The chestnut wine that has just come out is more spicy, and it tastes better if it is aged for a period of time.

The yield of chestnut alone is about 30%, while the yield of chestnut and rice is about 40%, which increases the yield by 10%, which not only effectively reduces the production cost, but also makes the wine taste softer and fuller.

1. What is the best wine to use for chestnut soaking.

Chestnut soaking wine is good with ordinary white wine.

Second, the detailed practice of chestnut soaking wine.

Soak the chestnuts in boiling water, divide the chestnuts into two halves, remove the shells and put them in a clean utensil for later use, add boiling water to soak them after they are all processed, and then stir them with chopsticks. In this step, you need to pay attention to the soaking time, because too long will cause the chestnut to lose nutrients.

Put the crushed chestnuts into a clean utensil, add liquor, cover and seal, put in a cool place, need to shake often in the early stage, and let it stand and clarify after 10 days before drinking.

In addition to the well-known sugar-fried chestnuts, chestnut yokan (chestnut soup was often eaten when I was a child, referred to as Ximuzi lamb), chestnut cake, there are many ways to eat chestnuts, whether they are fried, steamed, boiled, or stewed, they are delicious and smooth. You can even choose to combine it with wine to make a "medicinal wine" that helps strengthen the body and keep the body healthy. Chestnut soaking in wine can nourish the kidneys and help yang, and the effect is remarkable.

Chestnuts contain a lot of riboflavin, unsaturated fatty acids, carbohydrates, vitamins, minerals, etc., which are needed for the normal functioning of the body, so chestnuts have a better effect on health care after taking them. Today, let's take a look at what is the best wine for chestnut soaking wine, and the detailed practice of chestnut soaking wine. Chestnut soaking wine is used in general....

Chestnut wine, as the name suggests, is a kind of edible wine made from chestnuts, and the autumn of each year is the season when chestnuts are ripe, and chestnuts at this time can not only be eaten directly, but also made into various delicacies.

The main effects are as follows:

1. Nourish the liver and kidneys, nourish essence and aphrodisiac.

Chestnut is known as "kidney tonifying fruit", which has the effect of tonifying the kidney and spleen, invigorating blood and stopping bleeding, and the chestnut after soaking in wine has the effect of tonifying the kidney, and also has the effect of improving the common backache and leg weakness and osteoporosis in life.

2. Enhance resistance and prolong life.

For people who are relatively weak, it is recommended to drink some chestnut wine, which has the effect of prolonging life and enhancing the body's ability to resist diseases.

3. Prevention and control of the three highs.

Chestnut is rich in unsaturated fatty acids, minerals and trace elements, has a good effect on the prevention and treatment of three highs, and has a certain prevention and treatment effect on common hypertension, hypertension, coronary heart disease, osteoporosis and arteriosclerosis.

How to make chestnut wine:

Step 2: Crushing, steaming, mixing koji for fermentation.

Step 3: Put into the fermentation tank, about 10 days.

Step 4: Distill the liquor and enter the jar.

3 ways to make chestnut soaking wine.

Method 1 Ingredients: 120 grams of chestnuts, 500 grams of liquor.

Method:1Prepare a dry, clean glass bottle.

2.Wash and dry the chestnuts, then remove the shells, crush them, and put them in a clean bottle.

3.Pour the liquor into a glass bottle, then cover and seal, put it in a cool place, shake it several times a day, and let it stand for clarity after 10 days before drinking.

Usage: 10 to 25 ml each time on an empty stomach once a day in the morning and 1 in the evening (no need to eat chestnut pulp).

Method 2 Ingredients: 500 grams of chestnuts, 1500 ml of liquor.

Method: Wash the chestnuts, cut them one by one, soak them in white wine, and drink them after 7 days.

Method 3 ingredients: 90 grams of chestnuts, 1 pork kidney, 1000 ml of liquor.

Method: 1. Wash the pork kidney with pepper and salt water to remove the fishy smell, then wash it and cut it into small pieces;

2. Wash the chestnuts and crush them, then put them in the liquor together with the pork kidneys, seal the wine jar, soak for 7 years and then remove the slag and drink.

Directions: Take 10 to 20 ml twice daily.

Precautions for drinking chestnut soaked wine.

1. Chestnut wine should be drunk in excess, so as not to damage your health.

2. People who are prone to fire should not drink chestnut wine, so as not to cause fire and be bad for health.

Chestnut soaking can be done by soaking chestnuts alone, or chestnuts can be paired with their withered materials, for example.

Method] Put wolfberry, chestnut, ginseng, gastrodia, and red dates into a wine container, pour into white wine and soak, seal and soak for 30 days.

Moreover, soaking wine needs to use clay pottery altars or glassware, plastic and metal utensils are forbidden to soak wine, the degree of wine is between 55 ° and 60 ° is better, and the soaking time is as long as possible, the time is too short, and it does not taste.

The right way to make chestnut soaking wineIn fact, chestnut soaking wine is very effective and effective, and it is also very good for our body, so today I will introduce to you what kind of effect chestnut soaking wine has, and the correct way to make chestnut soaking wine, in fact, generally speaking, if you want to use chestnut soaking wine, you should use raw chestnuts.

The right way to make chestnut soaking wine1.Because the chestnut of the raw finch or the sensitive can make the best flavor of the wine wave out, so it is best to use the raw chestnut, first we have to prepare 120 grams of raw chestnut, and then prepare 500 grams of wine, then we only need to wash the raw chestnut, take a small hole in the body of the raw chestnut, and do not need to peel it completely, and then we put the chestnut into the liquor. At this time, the cap is sealed, and generally we should put it in a cool place.

2.So in fact, we will find that if it is just a group of bright in a cool place, it is not able to ferment well, at this time we should shake often, then generally speaking, after 10 days, we will find that it is relatively clear and translucent, and it can be used at this time, then generally speaking, it can have a role of tonifying the kidney and helping yang, that is to say, if we are deficient in kidney qi, we can use some chestnut-soaked wine, and at the same time, he can also ** lack of energy, or lack of appetite These diseases.