The effects of sweet potato wine are promoting qi circulation, clearing away heat, eliminating dampness and promoting blood circulation. It is suitable for diarrhea, dysentery, dyspepsia, jaundice, leucorrhea and hemorrhoids.
Twice a day, 30 ~ 50ml each time. Jimo sweet potato wine sweet potato was listed as the top vegetable by the World Health Organization in 2006. Expert research shows that sweet potato can play a role in anti-cancer, weight loss, detoxification and regulating the acid-base balance of human body. Jimo Laofu brand fresh sweet potato puree wine follows the traditional sweet potato wine brewing process of Jimo for more than 2,000 years. It is made by natural fermentation with selected local high-quality sweet potatoes and unique medical stone water in Wuqishan, Jimo, and retains the original flavor of sweet potatoes. Long-term drinking can balance nutrition, strengthen the body and prolong life. Suitable for men, women and children in all seasons, it is a green, healthy and fashionable product.
Brewing formula of sweet potato wine
Sweet potato vine (root) 500g, soju1000g.
prepare
Mashed sweet potato vines are soaked in soju and taken out after 5-7 days.
Brewing step
1. Sprinkling water: spread the dried sweet potato shreds on a clean floor, sprinkle clean water with a watering can, and stir while sprinkling to make the sweet potato shreds evenly moist.
2. Steaming: Spread the sweet potato shreds and loosen them, and then steam them in a steaming bucket. After the steam rises 1 hour, take out the steamed sweet potato shreds and spread them to dry, so that the temperature is close to room temperature.
Third, koji mixing: white koji is ground into fine powder, evenly spread on the cooled blank, and evenly stirred while spreading. . Every 100 kg of sweet potato shreds should be added with 6 kg of distiller's yeast.
4. Fermentation: put the material blank mixed with distiller's yeast into a wooden barrel, cover it with a layer of rice husk about 1 cm thick, and then seal it with soil to allow the material blank to ferment. The original temperature of constant temperature oil is increased by 3? 4℃, and then drop by itself, which proves that the fermentation is over. The specific time should be determined according to the change of feed temperature during fermentation, generally at 4? Five days.
5. Bran mixing: pour the fermented material blank on a clean ground, and mix 15 kg rice husk and 100 kg sweet potato shreds together. Mix well and steam.