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Preparation method of special cooking wine for removing poultry flavor and enhancing flavor

A technology for special material and cooking wine, which is applied in the field of preparation of special cooking wine for removing fishy smell and enhancing flavor by leaching and blending technology, can solve the problems of insignificant effect of removing fishy smell and poor specificity, etc. Low cost, high specificity effect

Active Publication Date: 2012-08-22
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention is proposed aiming at the current situation that there is no special cooking wine for removing poultry fishy smell and increasing flavor in the current market
Its purpose is to provide a preparation method of special cooking wine for removing poultry fishy smell and increasing flavor, so as to solve the problems of poor specificity and ineffective effect of removing poultry fishy smell in the existing common seasoning wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Using a food grinder, grind the dried shiitake mushrooms, peppercorns, hawthorn, amomum, tangerine peel, bay leaves, nutmeg, cumin, grass fruit, star anise, cinnamon, kaempferen, pepper and cloves to 0.5-1.5mm 3 of coarse powder. 5.0kg of crushed hawthorn, 1.0kg of tangerine peel, 1.0kg of bay leaf, 1.5kg of amomum, 0.7kg of pepper, 0.6kg of cumin, 0.6kg of grass fruit, 0.6kg of nutmeg, 0.4kg of kaempferen, 0.2kg of star anise, cinnamon 0.2kg and 0.1kg of cloves were added to 50L concentration of 95% edible alcohol, extracted at room temperature for 15d, and after pressure filtration, the filtrate was fixed to 102L with 95% edible alcohol to obtain the ethanol extract of ingredients; 10kg of shiitake mushroom powder Add 0.8kg of Zanthoxylum bungeanum powder into 120L water, extract at a constant temperature of 95°C for 2.0h, and press filter to obtain the water extract of the ingredients; dissolve 10kg of table salt, 20kg of white sugar and 20kg of trehalose in the wate...

Embodiment 2

[0024] Using a food grinder, grind the dried shiitake mushrooms, peppercorns, hawthorn, amomum, tangerine peel, bay leaves, nutmeg, cumin, grass fruit, star anise, cinnamon, kaempferen, pepper and cloves to 0.5-1.5mm 3 of coarse powder. 6.0kg of crushed hawthorn, 2.0kg of tangerine peel, 2.0kg of bay leaf, 2.0kg of amomum, 0.9kg of pepper, 0.8kg of cumin, 0.8kg of grass fruit, 0.8kg of nutmeg, 0.6kg of kaempferen, 0.4kg of star anise, cinnamon Add 0.4kg and 0.3kg of cloves into 75L edible alcohol with a concentration of 95%, extract at room temperature for 18d, press filter and dilute the filtrate to 102L with 95% edible alcohol to obtain the ethanol extract of ingredients; add 15kg of shiitake mushroom powder Add 1.0kg of Zanthoxylum bungeanum powder and 150L water, extract at a constant temperature of 92°C for 3.0h, and press filter to obtain the water extract of the ingredients; dissolve 10kg of table salt, 30kg of white sugar and 30kg of trehalose in the water extract of t...

Embodiment 3

[0026] Using a food grinder, grind the dried shiitake mushrooms, peppercorns, hawthorn, amomum, tangerine peel, bay leaves, nutmeg, cumin, grass fruit, star anise, cinnamon, kaempferen, pepper and cloves to 0.5-1.5mm 3of coarse powder. 7.0kg of crushed hawthorn, 3.0kg of tangerine peel, 3.0kg of bay leaf, 2.5kg of amomum, 1.1kg of pepper, 1.0kg of cumin, 1.0kg of grass fruit, 1.0kg of nutmeg, 0.8kg of kaempferen, 0.6kg of star anise, cinnamon Add 0.6kg and cloves 0.5kg into 100L of edible alcohol with a concentration of 95%, and extract at room temperature for 20 days. Add 1.2kg of Zanthoxylum bungeanum powder and 180L water, heat preservation and extraction at 90°C for 4.0h, and press filter to obtain the water extract of ingredients; dissolve 10kg of table salt, 40kg of white sugar and 40kg of trehalose in the water extract of ingredients , then add 60L of mature vinegar, 60L of pickled pepper water, 500L of glutinous rice fermented base wine with an alcohol content of 10% ...

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PUM

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Abstract

The invention discloses a preparation method of a special cooking wine for removing poultry flavor and enhancing flavor, which is characterized by comprising the following ingredients and preparation process thereof: adding a certain amount of dried mushroom powder and paprika powder to water the weight of which is 9-11 times of the total mass of the ingredients, leaching at 90-95 DEG C for 2-4h,and fixing the volume after press filtration; adding a certain amount of hawthorn powder, fructus amomi powder, tangerine peel powder, bay leaf powder, pepper powder, fennel powder, tsaoko powder, nutmeg powder, rhizoma kaempferiae powder, star anise powder, cinnamon powder and clove powder to edible alcohol the weight of which is 4-6 times of the total mass of the ingredients, leaching at room temperature for 15-20d, and fixing the volume after press filtration; sequentially mixing a certain amount of trehalose, white granulated sugar, salt, mature vinegar, pickled pepper water and glutinousrice fermented base wine with the water extract of the ingredients and the alcohol extract of the ingredients; and preparing the special cooking wine with the alcohol content of 15% for removing the poultry flavor and enhancing the flavor by the processes of filtering, filling, sterilizing and the like. The cooking wine can be used for cooking fowl dishes of chickens, ducks, geese and the like and processing products thereof, and has obvious effects of removing the poultry flavor and enhancing the flavor.

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 removing poultry fishy smell 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] Seasoning wine is a liquid condiment prepared and processed with fermented wine, distilled wine or edible alcohol as the main component, added with edible salt and plant spices. In addition to ethanol, seasoning wine mainly contains sugars, amino acids, organic acids, esters, and aldehydes. It has the characteristics of harmonious aroma, mellow taste, elimination of peculiar smell, wide range of uses, and convenient use. It is an animal food raw material in the cooking process. essential condiments. However, the cooking wines currently on the market are all common seasoning win...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22C12G3/06A23L27/00
Inventor 贾冬英姚开王向东何强李海涛
Owner SICHUAN UNIV
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