| 摘要 |
PURPOSE: A manufacturing method of fermented alcohol using herbal medicine is provided to enhance vigor and stamina for men with less energy and have deep and goof flavor. CONSTITUTION: A manufacturing method of fermented alcohol using herbal medicine comprises the following steps. Torilidis fructus, 30g of fed wild ginseng, 20g of dodder, Schisandra chinensis, Lycium chinense Miller, Cistanche deserticola, Eucommia ulmoides Oliver, Dioscorea batatas, Polygala tenuifolia, the root of Morinda officinalis, Nelumbo nucifera, elecampane, Citrus aurantium and 5g of agilawood are dipped into fresh water and boiled to extract herbal medicine. 2.5 L of herbal extract is boiled and mixed with 800g of rice powder. The rice dough is put into a big bowl and cooled to 25°C. The cool rice dough is mixed with 400g of yeast, which goes to a sterilized jar. The dough in the jar is fermented for 36 hours at 22°C as the first rice wine mash process. 2.5 L of herbal extract is boiled and mixed with 800g of rice powder. The rice dough is put into a big bowl and cooled to 25°C. The dough is mixed to the first wine mash and put into a sterilized jar and fermented for 24 hours at 22°C as the second rice wine mash process. 2.5 L of herbal extract is boiled and mixed with 800g of rice powder. The rice dough is put into a big bowl and cooled to 25°C. The dough is mixed to the second wine mash and put into a sterilized jar and fermented for 24 hours at 22°C as the third rice wine mash process. 2.5 L of herbal extract is boiled and mixed with 800g of rice powder. The rice dough is put into a big bowl and cooled to 25°C. The dough is mixed to the third wine mash and put into a sterilized jar and fermented for 24 hours at 22°C as the fourth rice wine mash process. 10kg of glutinous rice is boiled in a not sticky way and mixed with the fourth rice wine mash and fermented in a sterilized jar for 15 days at 22°C. Rose and jasmine perfume are mixed to the jar and fermented for 4-5 months at 5~12°C as the fifth rice wine jar. |
