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A production method and product technology, applied in the preparation of alcoholic beverages, food preparation, food science, etc., can solve the problems of short production history, extensive products, substandard production, etc., to ensure product quality and hygienic quality, and clear and thorough products , Improve the effect of product freshness
Inactive Publication Date: 2009-04-01
北京首农味业集团有限公司
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Problems solved by technology
However, just because the production history of seasoning wine in our country is relatively short, it will inevitably have substandard production, extensive and popular products, few varieties and cannot adapt to the needs of different consumers and the different needs of consumers, and no spices added. , special requirements for no salt, grade requirements for non-alcohol, weak characteristics for dishes... etc. deficiencies, defects and disadvantages; at the same time, it is impossible to adapt to the masses while adapting to the Olympic Games special population
Method used
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specific Embodiment approach 2
[0084]Carry out according to specific embodiment 1, just described alcohol degree (20 ℃) is implemented with 5, 6, 7, 8, 9, 10V / V as a grade, with 10.1, 11, 12, 13, 14, 15V / V was implemented as a grade, and 15.116, 17, 18, 19, 20, 21, 22, 23V / V were implemented as a grade; the expected good results were obtained.
specific Embodiment approach 3
[0085] Carry out according to specific embodiment one, just described total acid (calculated as lactic acid) is implemented as a grade with 3,4,5g / L, with 5.1,6,7,8,9,10,11,12, 13, 14, 15g / L were implemented as a grade, and 15.1, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30g / L were implemented as a grade Grades were implemented; also with good results as expected.
specific Embodiment approach 4
[0086] Carry out according to specific embodiment 1, just described total sugar (in terms of glucose) is implemented with 0 as a grade, with 0.1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20g / L were implemented as a grade, with 20.21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32 , 33, 34, 35, 36, 37, 38, 39, 40g / L were implemented as a grade, with 40.1, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, and 80g / L were implemented as a grade; the expected good results were also obtained.
[0087] After the implementation of the test of the present invention, the seasoning wine products produced were tested, and all of them met the standards; experts in the industry evaluated and agreed that the method was scientific and reasonable, and had wide application value, and the color, aroma, taste and shape of the product were excellent. , added new varieties ...
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Abstract
The invention discloses a method for manufacturing a cooking wine product, belonging to the field of seasonings. The invention is characterized in that: spice is added; different dishes correspond to different alcoholic degree; key control points are optimized. The invention comprised the production course of mixing of raw material, filtering, sterilizing, bulking, cap screwing, lamp testing, labeling and code spraying followed by thermal shrinkage of plastic caps, incasing, and random inspection of the prepared cooking wines. In the invention, non-GM and green food is adopted as raw materials; 2Kg of diatomite is added to the filter recycling barrel with a pressure of 0.3Mpa and the sterilization temperature of 115-120 DEG C; the device is firstly rinsed with 2% alkali lye at 80 DEG C for 20 minutes, secondly rinsed with 2% acid liquor at 80 DEG C for 20 minutes and thirdly rinsed for 30 minutes, and then filled with water for later use; the finished product contains amino-acid nitrogen which is equal to or more than 0.2g/L, total acid which is 3-30g/L, salt which is equal to or more than 10.0g/L, and total sugar which is 0-80g/L, with alcoholic degree being 5-23V/V and color number being 40-50. The invention is characterized in that a spice is added to the raw material for manufacturing the cooking wine, the method is scientific and the obtained product is of top quality.
Description
technical field [0001] The production method of the cooking wine product of the present invention relates to the technical field of condiment production; in particular, it relates to the technical field of seasoning wine production; specifically, it relates to the technical field of production method of cooking wine product. Background technique [0002] "Cooking wine" is a common name for common people, and its scientific name is "seasoning wine". Seasoning wine is a liquid condiment prepared and processed from fermented wine, distilled wine or edible alcohol with edible salt (plant flavors can be added). The national standards stipulate the indicators that should be achieved for its alcohol content, amino acid nitrogen, total acid, and table salt. As a seasoning wine product dedicated to cooking, it has only been in large-scale production in my country for more than 30 years; before seasoning wine appeared, rice wine, white wine, fruit wine, etc. were mostly used; wine is...
Claims
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Application Information
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