A traditinonal liquor manufacturing method using optia fiacus midiaCACTUS as principal ingredient

摘要

(1) Field of the invention has been described; The invention relates to a method for producing the sake no hangover to help health as the main ingredient to the baeknyeoncho (Opuntia ficus).; (2) The object of the invention; The present invention but the method of manufacturing the traditional sake default, while while further improving the way this value by using proven baeknyeoncho is that the dont help the health of the person taste and flavor is very excellent without expensive in addition to health provide a method of manufacturing that will help the sake this purpose.; (3) Configuration of the Invention; On the basis of preparing a first end sake, put together and then finely crushing the fruit baeknyeoncho 3kg of water in the container 8 being dalyigo after completely cooled at room temperature and then was filtered and baeknyeoncho fruit is prepared only water decoction,; After then pulverized malt 1kg put in water of 3 being the a process of the putting mixing yeotjilgeum 300g called the yeast in water, fermented for 24 hours a mixture of godubap and some balhyoje, brown sugar and brown sugar 1kg here again and sikimyeo fermented for 48 hours secondly a mixture of soda and 3ℓ 1ℓ rice wine,; After aging for about one week at a temperature of 12 ~ 15 ℃ in the aging step, it is composed of a step of a two week aging drive at a temperature of 5 ~ 8 ℃ again.; (4) Effects of the Invention; When to drink the sake produced by the method according to the present invention will that can achieve the prevention and treatment of various diseases, and so can not drink without cost burden because the hangover symptoms, yet excellent taste and flavor, the people of our traditional sake accordingly being the favorite to be the effect and also help reduce the import of foreign liquor to the national economy contributing to revenue expansion of value-added agricultural products and increasing our farmers.