Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof

A technology for yellow rice wine and fishy mutton, which is applied to the field of cooking rice wine for removing fishy mutton and its preparation, can solve the problems of limited removal effect and the like, and achieve the effects of weakening odor and excellent color and aroma.

Inactive Publication Date: 2010-05-12
刘名汉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Although ordinary cooking rice wine has the effect of removing fishy and greasy, increasing aroma and flavor, it has very limited effect on removing odorous substances carried by animal meat itself, especially harmful substances such as trimethylamine such as mutton smell. almost no chemical reaction

Method used

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  • Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof
  • Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment example

[0023] (1) Ingredients formula: 100kg glutinous rice, 7kg of spices (see "3" for the recipe), 4.5kg of fishy mutton accessories (see "3" for the recipe), 480g of rhizopus koji powder, 15kg of sucrose, 5kg of salt, and 1kg of MSG.

[0024] (2) See the process flow figure 1 .

[0025] (3) Production method

[0026] 1. After the glutinous rice is soaked in the rice for 24 to 48, take out the drained water and cook. The rice output of 100kg of glutinous rice is about 180kg; the slurry water for washing and soaking the rice is left, and it will become acid syrup water after natural fermentation. The acidity of the liquid; cool the steamed rice to 32~35℃, pour it into the fermenter, add about 36kg of clear water and about 24kg of physalis water to break the rice, spread 480g of rhizopus koji powder, and keep the product temperature at 18-28℃ Saccharification and fermentation are carried out in between; after 5-7 days of fermentation, the fermentation gradually slows down, transfer the ma...

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Abstract

The invention discloses a cooking yellow wine capable of removing fishy and mutton smells and a preparation method thereof. For overcoming the drawbacks of common cooling yellow wine in mutton smell removal, fragrance enhancement, seasoning and other functions, the invention adopts a technical scheme that: the cooking yellow wine capable of removing fishy and mutton smells consists of spices, fishy and mutton smell removing accessories, yellow wine and rice vinegar; various techniques are comprehensively used for chemically deodoring; and the fishy and mutton smell removal and seasoning functions of the cooking yellow wine capable of removing fishy and mutton smells are emphasized. The cooking yellow wine capable of removing fishy and mutton smells has the advantages that: the formula is scientific; various raw materials and accessories are reasonably mixed and used; the formula of the spices comprises 15 spices such as coriander seeds; the formula of the fishy and mutton smell removing accessories comprises three accessories including hawthorn; and the aim of realizing various functions such as removal of the fishy and mutton smells of foods of animal origin, seasoning enhancement, fragrance enhancement, nutrition and health care; and basically no fishy and mutton smells remain in dishes.

Description

Technical field [0001] The invention relates to a deodorant cooking yellow wine and a preparation method thereof. Background technique [0002] Although ordinary cooking rice wine has the effects of removing fishy, ​​relieving greasy, increasing aroma and flavor, it has very limited effect on the removal of harmful substances such as trimethylamine such as mutton and other harmful substances in animal meat. Almost no chemical reaction occurs between. Summary of the invention [0003] The invention comprehensively uses spices, rice wine, rice vinegar and other technologies to chemically deodorize, emphasizes the functions of removing fishy taints and seasoning, and achieves the purpose of removing fishy taints of animal foods, and improving flavoring, flavoring, nutrition and health care. [0004] The technical scheme of the present invention is: [0005] The raw materials for removing fishy mutton and cooking rice wine are: [0006] a. Special cooking rice wine made up of spices, mut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/29C12G3/06A23L27/00A23L27/10A23L33/00
Inventor 刘名汉
Owner 刘名汉
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