Method for producing flavourings cooking wine

Abstract

The invention discloses a manufacturing method of flavouring cooking wine, which comprises the following steps: adopting yellow water, squeezing liquid of distiller's grain, wine end and special cavity wine as raw material; predisposing the raw material; boiling; dispensing; filtering; blending the yellow water and distiller's grain with weight rate at 1. 5-5: 1 to do basylous action through hypercritical CO2 extraction; adding 0. 05-0. 1% aromatic yeast in the slurry; culturing at 30 deg. c for 2-5d; adding the cultured slurry into 0. 1-0. 5%. composite condiment material to boil 10-20 min; cooling to 33-35 deg. c to add 20-50% wine end to blend to produce the semi-product; dispensing the semi-product with special cavity wine and edible salt according to the standard of SB/T10416-2007 flavouring cooking wine. The invention prevents environmental pollution of yellow water, wine end and distiller's grain to realize maximum resource transition utility, which saves a large amount of grain and simplifies the technique and operation with low cost and rapid effect in comparison with traditional brewing technique.

Description

technical field [0001] The invention belongs to the field of condiment manufacturing; in particular, it relates to a method for producing seasoning wine, in particular to a method for producing seasoning wine by using solid liquor brewing companion yellow water, distiller's grain extrusion liquid, wine tails, and special cellar wine as raw materials. technical background [0002] Seasoning wine is one of the indispensable condiments in cooking. As cooking wine, it has the effect of removing fish and meat. The reason why cooking wine can play this role is that ethanol in wine has a volatilization effect, which can volatilize the protein and amines in meat that have a fishy smell, and while removing the fishy smell, it will not damage the meat. Second, because cooking wine contains more amino acids, sugars, organic acids and multivitamins, which are rich in nutrients, they can enhance the aroma and taste, and make the food aroma rich after heating. Delicious, mellow flavor, u...

AI Technical Summary

Problems solved by technology

[0006] At present, the resource utilization technology of yellow water, wine tails, and distiller's grains extruded liquid shows diversified development, such as the production of esterification liquid, the production of nutrient liquid from artificial pit mud, the production of soy sauce, vinegar, the extraction of pigments, calcium lactate, etc., but the above-mentioned There are still some defects in resource utilization technology. First, the conversion utilization rate is low, and it is easy to cause secondary pollution to the environment, such as using yellow water to extract pigments and calcium lactate; process), so the investment in corresponding technical facilities and equipment is relatively large (mainly fermentation equipment), such as using wine tails and yellow water to produce vinegar, soy sauce, etc.

[0007] In addition, although a certain amount of wine-making companions such as yellow water, wine tails, and distiller's grains are used through the above-mentioned transformation, the remaining part has not been effectively comprehensively utilized.

According to incomplete statistics, as a major producer of liquor, my country's annual output of yellow water, wine tails, and distiller's grains extrusion liquid has reached more than 5 million tons, but only about 2 million tons have been fully utilized, and quite a lot of yellow water, wine tails, etc. After being treated as wastewater or directly discharged, it not only causes serious environmental pollution, but also wastes valuable renewable resources.