penes

Development and Research of Function and Safety Evaluation of Penes Wine

鹿鞭酒的研制及功能和安全性评价研究

The main aroma components in fermented sausage after ripeness are acetic acid , 3-hydroxy-2-butanone , 2-propanone , esters , volatile phenols , and aldehydes . A small quantity of ter ˉ penes and volatile organic nitrogen compounds was also detected .

成熟香肠的风味成分主要为乙酸、3羟基2丁酮、2丁酮、酯类物质、挥发性酚、醛类以及少量的烯及含氮化合物等。

Three-animal penes , cleaned and lixiviated in 60 % alcohol solution ( v / v ) for 15 days , were then sliced into pieces and steamed and cooked by low fire for two hours ( water addition level 4 ~ 5 times of the genes quantity );

三鞭洗净后用60度酒精浸提15天后切成片并加4～5倍水微火蒸煮2h；

Vigor liqueur was produced with soft-shelled turtle , deer ′ s penes , dog ′ s penes and pizzle as main essentials coupled with Chinese wolfberry , ginseng , hairy deerhorn , honey and divergent factors as auxilliary materials through enzymolysis and fermentation .

以甲鱼、鹿鞭、狗鞭、牛鞭为主要原料，枸杞子、人参、鹿茸、蜂蜜以及双歧因子为辅料；经酶解发酵生产得壮酒。