Preparation method of special cooking wine for removing smell of beef and mutton and enhancing flavor

A technology of smell-enhancing aroma and special ingredients, which is applied in the field of special cooking wine for removing smell and enhancing aroma, can solve the problems of poor specificity and insignificant effect of removing smell, and achieve the effect of low production cost, obvious effect and scientific formula

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

Its purpose is to provide a preparation method of special cooking wine for removing meat and smell and increasing flavor, so as to solve the problems of poor specificity and insignificant effect of removing meat and smell in the existing ordinary seasoning wine, and to meet the requirements of catering industry and livestock meat processing industry. demand and expand the consumer group of livestock meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Using a food grinder, grind the dried shiitake mushrooms, peppercorns, tangerine peel, hawthorn, bay leaves, amomum, cumin, grass fruit, kaempferia, star anise, cumin, pepper, nutmeg and cloves to 0.5-1.5mm 3 of coarse powder. 9.0kg of crushed tangerine peel, 9.0kg of hawthorn, 7.0kg of bay leaf, 3.0kg of amomum, 1.5g of cumin, 0.7kg of pepper, 0.6kg of grass fruit, 0.6kg of kaempferia, 0.6kg of star anise, 0.6kg of fennel, meat Add 0.4kg of cardamom and 0.1kg of cloves into 70L of edible alcohol with a concentration of 95%, extract at room temperature for 15 days, and dilute the filtrate after pressure filtration to 102L with 95% edible alcohol to obtain the ethanol extract of ingredients; Add 10kg and 0.8kg of Zanthoxylum bungeanum powder into 120L water, heat-preserve and extract at 95°C for 2.0h, and obtain the water extract of ingredients after pressure filtration; dissolve 10kg of table salt, 20kg of white sugar and 20kg of trehalose in the water extract of ingred...

Embodiment 2

[0026] Using a food grinder, grind the dried shiitake mushrooms, peppercorns, tangerine peel, hawthorn, bay leaves, amomum, cumin, grass fruit, kaempferia, star anise, cumin, pepper, nutmeg and cloves to 0.5-1.5mm 3of coarse powder. 10kg of crushed tangerine peel, 10kg of hawthorn, 8.0kg of bay leaf, 4.0kg of amomum, 2.0g of cumin, 0.9kg of pepper, 0.8kg of grass fruit, 0.8kg of kaempferia, 0.8kg of star anise, 0.8kg of fennel, and 0.6kg of nutmeg. kg and 0.3 kg of cloves were added into 85L of edible alcohol with a concentration of 95%, extracted at room temperature for 18 days, and the filtrate after press filtration was settled to 102L with 95% edible alcohol to obtain the ethanol extract of ingredients; 15kg of shiitake mushroom powder and Add 1.0kg of Zanthoxylum bungeanum powder into 140L water, heat-preserve and extract at 92°C for 3.0h, and obtain the water extract of ingredients after pressure filtration; dissolve 10kg of table salt, 30kg of white sugar and 30kg of tr...

Embodiment 3

[0028] Using a food grinder, grind the dried shiitake mushrooms, peppercorns, tangerine peel, hawthorn, bay leaves, amomum, cumin, grass fruit, kaempferia, star anise, cumin, pepper, nutmeg and cloves to 0.5-1.5mm 3 of coarse powder. 11kg of crushed tangerine peel, 11kg of hawthorn, 9.0kg of bay leaf, 5.0kg of amomum, 2.5kg of cumin, 1.1kg of pepper, 1.0kg of grass fruit, 1.0kg of kaempferen, 1.0kg of star anise, 1.0kg of fennel, and 0.8 kg of nutmeg. kg and 0.5 kg of cloves are added into 100L of edible alcohol with a concentration of 95%, extract 20d at room temperature, and the filtrate after press filtration is settled to 102L with 95% edible alcohol to obtain the ethanol extract of ingredients; 20kg of shiitake mushroom powder and Add 1.2kg of Zanthoxylum bungeanum powder into 160L water, heat-preserve and extract at 95°C for 2.0h, and obtain the water extract of ingredients after pressure filtration; dissolve 10kg of table salt, 40kg of white sugar and 40kg of trehalose ...

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PUM

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Abstract

The invention discloses a preparation method of a special cooking wine for removing the smell of beef and mutton 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 ash 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 determining the volume after press filtration; adding a certain amount of tangerine peel powder, hawthorn powder, bay leaf powder, fructus amomi powder, cumin powder, pepper powder, tsaoko powder, rhizoma kaempferiae powder, star anise powder, fennel powder, nutmeg powder and clove powder to edible alcohol the weight of which is 3-4 times of the total mass of the ingredients, leaching at room temperature for 15-20d, and determining the volume after press filtration; sequentially mixing a certain amount of trehalose, white granulated sugar, salt, mature vinegar and glutinous rice 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 smell of beef and mutton and enhancing the flavor by the processes of filtering, filling, sterilizing and the like. The cooking wine can be used for cooking dishes of beef, mutton and the like and processing products thereof, and has obvious effects of removing the smell of beef and mutton 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 meat and enhancing flavor by using glutinous rice fermented base wine and other various ingredients as raw materials, and adopting techniques such as extraction and blending. 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 wine currently sold on the market is all common seasoning wine. B...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22C12G3/06A23L27/00
Inventor 姚开贾冬英李海涛王向东祝瑞博
Owner SICHUAN UNIV
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