| 摘要 |
PURPOSE: A method for making groundsel makkoli(Korean rice wine) is provided to enhance immunity and the taste and flavor of the makkoli and to enrich nutrients of the makkoli. CONSTITUTION: Groundsel makkoli contains 0.5-1 parts by weight of groundsel powder, 1-2 parts by weight of groundsel sap, 1-3 parts by weight of Angelicae gigantis radix powder, 1-3 parts by weight of Glycyrrhiza uralensis Fischer powder. The groundsel makkoli further contains 1-3 parts by weight of Kalopanax ricinifolium concentrate and 1-3 parts by weight of Acanthopanacis Cortex concentrate. [Reference numerals] (AA) Start; (BB) End; (S10) Preparing groundsel powder and groundsel sap; (S20) Forming hard-boiled rice; (S30) Seeding Aspergillus; (S40) Forming rice-wine base; (S50) Forming rice-wine mash |
