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The Production Method and Detailed Steps for Goji Berry Wine
Traditional Chinese medicine holds that goji berries have the functions of nourishing weakness, supplementing essence and qi, dispelling cold wind, strengthening yang, stopping tears, and fortifying the waist and legs; regular consumption strengthens the sinews and bones and prolongs life. Modern scientific research has proven that the active component of goji berries is goji polysaccharide, whose main components include arabinose, glucose, galactose, mannose, xylose, and rhamnose. Goji polysaccharide has the effects of enhancing body immunity, resisting tumors, and resisting aging, and also has obvious effects in lowering blood lipids, lowering blood sugar, tolerating hypoxia, and resisting fatigue. It can be processed into goji berry wine and other goji berry
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Detailed Explanation of the Processing Technology of Ganoderma and Astragalus Wine
I. Raw Material Formula: Astragalus 30k, Ganoderma 30kg, Codonopsis 15kg, Atractylodes macrocephala 45kg, Baijiu l00kg, white granulated sugar and flavoring appropriate amount. II. Process Flow: Purified water → add sugar → heat purification → add acid → cooling filtration; Raw materials → processing → soaking → filtration → blending → sterilization; Finished product → packaging → cooling → sterilization → filling → filtration → cooling. III. Key Operating Points: 1. Soaking: Slice Astragalus, Ganoderma, Codonopsis, and Atractylodes macrocephala, wrap in white fine cloth and tie the opening
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How to Make Schisandra Wine and the Detailed Steps
1. Because schisandra berries are low in sugar and high in acid, a mixed fermentation method is used in which white granulated sugar liquid is added to dilute the acidity. 2. Adjust the alcohol content of the free-run juice to about 13° (by volume), then freeze and filter. Specific procedure: after the berries are crushed, the free-run juice (within 6 hours) is stored in a clean tank, adjusted to 13° (by volume) with deodorized alcohol, then subjected to post-fermentation, followed by freezing and filtration. Generally, the free-run juice accounts for about 11% of the total fermented base wine. 3. The pre-fermentation temperature is controlled at around 20°C, and the fermentation time is generally
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Retained placenta in livestock can be treated by boiling Angelica sinensis in sweet rice wine
Retained placenta in livestock is a relatively common condition among obstetric diseases. Under the guidance of my father, the author has used Angelica sinensis boiled in sweet rice wine to treat retained placenta in livestock, with obvious results. "Angelica sinensis," which some farmers call "blood skin vegetable," has been used by the author since 1988 to treat 22 cases of retained placenta in yellow cattle and water buffalo, 1 case of retained placenta in a dairy cow in June last year, and 1 case of retained placenta after miscarriage in livestock (a pig) in May this year, all with practical results. This medicine is simple to use, economical, and convenient, and is hereby reported as follows for the reference of colleagues. 1 Drug processing
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