The invention relates to a preserved red yeast millet fermented wine,The invention comprises a flesh body and a fermentation filling body,The flesh body is provided with a holding hole,And a fermentation filling body is arranged in the holding hole,The fermentation filling system is a mixture of yeast and millet,And the fermentation filling system is arranged on the inner wall of the holding hole,The structure is that a fermentation filling body is covered by the flesh body,And the flesh itself is sour taste,The fermented filling system has a sweet taste,Through the combination of acidity and sweetness,It can effectively improve the richness and level of the taste,In addition, the Monascus in the fermented stuffing can help digestion of the intestine and stomachThe purpose of lowering cholesterol and hypertension,Those who are actually progressive in improving food quality.本新型創作係有關一種紅麴小米發酵酒之蜜餞，其包括果肉本體與發酵餡體所構成，該果肉本體開設有一容置孔，而容置孔內則設有一發酵餡體，而發酵餡體係為紅麴菌及小米相混合製成之餡料，且發酵餡體係佈設在容置孔內壁，其結構係藉由果肉本體內部包覆有一發酵餡體，且果肉本體本身係為酸味口感，而發酵餡體係為酒香甜味的口感，透過其酸味與酒香甜味的口感交織，可有效提升食用口感的豐富性及層次感，且發酵餡體之中的紅麴菌具有幫助腸胃消化、降膽固醇及降高血壓之用途，實為提高食品品質之進步性者。
