What is the function of wine brewing The efficacy and role of wine are contraindicated

Winemaking. "Compendium Collection").

Synonyms] dimples, floating maggots ("Compendium Collection").

**】 Fermented rice made from glutinous rice and koji.

Chemical composition] The composition of the sake brew changes with the fermentation progress, etc., and the mature sake is made with water, alcohol, crude protein, sugar, total acid, volatile acid, non-volatile acid, and ash.

Sexual taste] "Compendium Collection":"The taste is sweet and spicy, and the sex is warm. "

Indications] invigorating qi, invigorating the blood.

"Compendium Collection")."Adjuvant pox pulp, blood and marrow veins, and strong relish. "

Diet Recipe for Living with Suffering:"Nourishes qi and nourishes blood, aids transport, and fills acne slurry. "

Usage and dosage] Internal: stew warm or decoction with medicine. External use: Pounding.

Recipe] Can't afford to treat acne: water chestnuts pounded juice, and white wine stewed and warm, but not stewed in heat, heat is not good, be cautious. (A Collection of Good Prescriptions).

Treatment of children's nasal blowing, breast swelling and pain: wine brewing and chrysanthemum leaf pounding. Leaves without roots. Chamomile leaves are especially good, and pounding the juice to make the kimono is more effective. ("Liu Qitang's Secret Recipe for Experience").

Treatment of blowing milk: stir-fry the root of the capsule (tender), brew a little with white wine, mash it together, and apply it to the affected area for a day and night. Avoid eating hair products. ("Zhou Yisheng's Family Treasure Recipe").

Treatment of head wind: five coins each for Xanthium, Angelica dahurica, and grain essence grass, three coins for Chuanxiong, and four taels for sweet wine. Two bowls of old wine, one bowl of frying. ("Wonderful Pure Formula").

It is one of the traditional lactation-promoting foods.

Sweet liquor is brewed from Jiangmi through Tongfu fermentation, and has the following functions:

1. It has the effect of seasoning and flavoring;

2. It has the effect of warming the uterus and invigorating the blood, can promote blood circulation, flexible limbs, and is suitable for patients with poor blood circulation in the limbs, cold hands and feet, and cold stomach;

3. It has the effect of invigorating qi and rejuvenating the body, and is suitable for women during menstruation;

4. It can alleviate neurasthenia, forgetfulness, nervous trance and other diseases;

5. It can enhance memory.

1. Sweet wine is suitable for tonic food in the cold winter, hot food has the effect of fitness and warming the stomach, promoting blood circulation, flexible limbs, suitable for poor blood circulation, cold hands and feet, cold stomach people drink, and eating wine can also benefit qi, invigorate blood and relieve pain, especially suitable for children who are in confinement to talk about sexual food.

2. Wine brewing is also a good product for flat-chested women, because the wine contains natural hormones that can promote the plumpness of women's chest cells, and its alcohol content also helps to improve blood circulation in the chest, which can play a leading role.

3. The principle of liquor as a condiment is that it can dissolve trimethylamine, aminoaldehyde and other substances in other foods, and these substances can escape with a variety of volatile components in wine after heating, so it can remove the peculiar smell in food. In addition, the brewing can also react with the fat in the meat to esterify and produce aromatic substances that enhance the flavor of the dish.

4. The aromatic flavor of wine can not only enhance appetite, but also be effective in relaxing nerves, relieving neurasthenia, mental trance, depression and forgetfulness.

In the old days, it was called "li", and it was a kind of sweet rice wine made by fermenting steamed glutinous rice mixed with sweet sake koji. The sake brewing method is to wash the glutinous rice first, soak it in water for about 3 hours, and then steam it in a steamer for about 40 minutes.

Pour out the steamed glutinous rice, pour in cold boiled water to mix the glutinous rice, and disperse the rice grains. When the temperature drops to more than 30 degrees, put the glutinous rice into a clean and airtight container, spread each layer of rice, sprinkle some chanchasheng koji, and sprinkle the koji and a small amount of warm water on the top layer.

Compact the glutinous rice and press a hole in the middle, then seal the container tightly and let it ferment at about 30 degrees for 24-48 hours. The finished liquor can be eaten directly, or you can add an appropriate amount of boiling water, stir the sugar and cool it before drinking.

The sake brew has a sweet flavor and is made by fermenting cooked glutinous rice with sake medicine. Filter out the rice grains and after a distillation is rice wine - rice wine has a certain stamina, the wine does not filter out the rice grains, has not been filtered and purified, the number of years is very low, hot and hot plus small glutinous rice balls when the point is not quietly eaten, a little sour and a little sweet and the taste of wine. Southerners use wine to mix eggs and milk to eat, which is a postpartum tonic and has a good taste.

Rice wine generally refers to the wine made from rice, and the slightly better rice wine is generally filtered and purified and distilled, and the sweetness is no longer heavy, and the wine taste is relatively heavy. More suitable for people who love to drink.

1. For chills, blood stasis, lack of milk, rheumatoid arthritis, backache and numbness of hands and feet, it is better to drink hot drinks;

2. For neurasthenia, mental trance, depression and forgetfulness, the effect of adding eggs and boiling soup is better;

3. Wine brewing can help blood circulation, promote metabolism, and have the effects of nourishing blood and beauty, relaxing muscles and activating the nerves, strengthening the body and prolonging life;

4. Maternal blood stasis, low back pain, numbness and tremor of hands and feet, rheumatoid arthritis, bruises, indigestion, anorexia and irritability, rapid heartbeat, physical weakness, loss of vitality, drowning of sperm, irregular menstruation, maternal milk deficiency and anemia and other diseases are very beneficial and curative;

5. The wine can be directly used as an open bottle for raw drinking, or it can be heated and drunk;

6. The principle of wine brewing as a good condiment is that it can dissolve trimethylamine, aminoaldehyde and other substances in other foods, and these substances can escape with a variety of volatile components in wine after heating, so it can remove the peculiar smell in food;

7. Liquor can also react with the fat in the meat to produce aromatic substances and enhance the flavor of the dish. These functions of wine to remove the smell, remove the smell and enhance the flavor are widely used in the preparation of dishes. Westerners like to eat Chinese food, which has a lot to do with the unique seasoning function of wine.

The above content reference: Encyclopedia - winemaking.