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Preparation method of special cooking wine for cooking soup and increasing flavor

A technology of special materials and cooking wine, which is applied in the field of preparation of special cooking wine for cooking soup and enhancing flavor by extracting and blending technology, which achieves the effect of simple process, low production cost and good effect of cooking soup and increasing flavor

Active Publication Date: 2010-08-25
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is still a blank in the market for special cooking wine for soup cooking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Using a food grinder, grind the dried shiitake mushrooms, peppercorns, pepper, cumin, grass fruit, nutmeg and cloves to 0.5-1.5mm 3 of coarse powder. Add 0.6kg of pepper powder, 0.4kg of cumin powder, 0.4kg of grass fruit powder, 0.1kg of nutmeg powder and 0.1kg of clove powder into 15L of edible alcohol with a concentration of 95%, extract at room temperature for 15d, and use the filtrate after pressure filtration Dilute 95% edible alcohol to 102L to obtain the ethanol extract of the ingredients; add 10kg of shiitake mushroom powder and 0.8kg of pepper powder to 100L of water, extract at a constant temperature of 90°C for 4.0h, and press filter to obtain the water extract of the ingredients solution; dissolve 1.5kg of yeast extract, 1.5kg of chicken extract, 1.5kg of I+G, 10kg of salt, 15kg of white granulated sugar and 15kg of trehalose into the water extract of the ingredients, then add 15L of mature vinegar in turn, and the alcohol content is Mix 500L of 10% glutin...

Embodiment 2

[0023] Using a food grinder, grind the dried shiitake mushrooms, peppercorns, pepper, cumin, grass fruit, nutmeg and cloves to 0.5-1.5mm 3 of coarse powder. Add 0.8 kg of pepper powder, 0.6 kg of cumin powder, 0.6 kg of grass fruit powder, 0.2 kg of nutmeg powder and 0.2 kg of clove powder into 25 L of edible alcohol with a concentration of 95%, extract at room temperature for 18 days, and use the filtrate after pressure filtration for Dilute 95% edible alcohol to 102L to obtain the ethanol extract of the ingredients; add 12kg of shiitake mushroom powder and 1.0kg of pepper powder to 120L of water, heat-preserve and extract at 92°C for 3.0h, and obtain the water extract of the ingredients after pressure filtration solution; 2.0kg of yeast extract, 2.0kg of chicken extract, 2.0kg of I+G, 10kg of salt, 20kg of white sugar and 20kg of trehalose were dissolved in the water extract of the ingredients, and then 20L of mature vinegar was added in sequence, and the alcohol content was...

Embodiment 3

[0025] Using a food grinder, grind the dried shiitake mushrooms, peppercorns, pepper, cumin, grass fruit, nutmeg and cloves to 0.5-1.5mm 3 of coarse powder. Add 1.0kg of pepper powder, 0.8kg of cumin powder, 0.8kg of grass fruit powder, 0.3kg of nutmeg powder and 0.3kg of clove powder into 35L of 95% edible alcohol, extract at room temperature for 20 days, and filter the filtrate with 95% Dilute the volume of edible alcohol to 102L to obtain the ethanol extract of the ingredients; add 14kg of shiitake mushroom powder and 1.2kg of pepper powder to 140L of water, heat-preserve and extract at 95°C for 2.0h, and press filter to obtain the water extract of the ingredients; Dissolve 2.5kg of yeast extract, 2.5kg of chicken extract, 2.5kg of I+G, 10kg of table salt, 25kg of white sugar and 25kg of trehalose into the water extract of the ingredients, then add 25L of mature vinegar and 10% alcohol Mix 500L of glutinous rice fermented base wine and the ethanol extract of the ingredient...

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Abstract

The invention discloses a preparation method of a special cooking wine for cooking a soup and increasing flavor. The method is characterized in that the cooking wine comprises the following ingredients by weight in per liter of finished cooking wine: 10-14g of dry mushroom, 0.8-1.2g of pricklyash peel, 0.6-1.0g of pepper, 0.4-0.8g of fennel, 0.4-0.8g of tsaoko amomum fruit, 0.1-0.3g of myristica fragrans, 0.1-0.3g of syzygium aromaticum, 1.5-2.5g of extractive extractive, 1.5-2.5g of I+G (5'-ribonucleotides), 1.5-2.5g of yeast extractive, 15-25g of trehalose, 15-25g of white granulated sugar, 10g of table salt, 15-25ml of mature vinegar and 500ml of glutinousrice fermentation base wine. The preparation method comprises the following steps of: adding the ingredients No. one and two pulverized to 0.5-1.5mm<3> to water which is 1-11 times of the total weight of the two ingredients; leaching for 2.0-4.0h under the condition of 90-95 DEG C and filter pressing to obtain a water leach liquor of the two ingredients; adding the ingredients from No. three to seven pulverized to 0.5-1.5mm<3> to 95 percent edible alcohol which is 7-9 times of the total weight of the five ingredients; leaching for 15-20d at room temperature; determining the volume of a filter liquor after press filtering to a required volume by using 95 percent edible alcohol to obtain an alcohol leach liquor of the five ingredients; uniformly mixing other ingredients requiring no leaching with the water leach liquor of the ingredients, the glutinousrice fermentation base wine and the alcohol leach liquor of the ingredients, and then adding water to determine the volume to a required volume; and then preparing the special cooking wine for cooking a soup and increasing the flavor with an alcoholic strength of 15 percent through the processes of filtering, bulking, sterilizing, cooling, and the like. The cooking wine is used for increasing the flavor of various soup dishes.

Description

1. Technical field [0001] The invention relates to the technical field of seasoning wine processing, more specifically, it designs a method for preparing special cooking wine for cooking soup and enhancing flavor by using glutinous rice fermented base wine and other various ingredients as raw materials, and adopting extraction and blending technology. 2. Background technology [0002] The soup is made from fresh chicken, duck, pork, pork bone, fish, shrimp and other animal foods, and is made by adding a variety of auxiliary materials and adding water. It has various nourishing functions such as nourishing the skin, delaying aging, clearing heat and relieving heat, warming and nourishing kidney yang, etc. It occupies a unique position in the diet of Chinese residents and is a must-have delicacy on the dining table. The quality of soup is related to various factors such as the combination of raw and auxiliary materials, the control of heat, and the mastery of cooking time. Its...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22C12G3/06A23L27/00
Inventor 姚开王向东贾冬英唐洁李忠辉
Owner SICHUAN UNIV
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