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Cooking beer and preparation method thereof

A technology for beer and hops, applied in the field of cooking beer and its preparation, can solve the problems of limiting the scope of use and the like, and achieve the effect of obvious effect

Inactive Publication Date: 2010-11-10
JIANGXI ZHANGSHU BEER GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because of the low alcohol content, this effect is relatively general in ordinary light beer, which limits its scope of use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A kind of cooking beer preparation method is, select high-quality malt and rice, carry out saccharification after crushing, after saccharification is completed, clear wort is filtered out, add to boiling pot, after big evaporation for 10 minutes, according to 0.015% (wort) of wort yield / w), adding condiments, the ratio of condiments is as follows: 15% tangerine peel, 10% Angelica dahurica, 10% amomum, 15% cumin, 10% perilla, 5% nutmeg, 10% hawthorn, 20% clove , star anise 5%; then add hops according to the conventional process, after boiling, vortex precipitation to remove thermal coagulation, and then cool the hot wort into cold wort at 6.5±0.5°C through a heat exchanger, and send the cold wort into the open air Fermenter, fermented after addition of yeast. Naturally raise the temperature to 9±0.5°C and control the temperature to complete the main fermentation, reduce diacetyl at 11.5--12.5°C under the state of 0.12Mpa, store the wine for 15 days under the pressure of...

Embodiment 2

[0011] A cooking beer preparation method, the preparation method is the same as in Example 1, the difference is that the condiments are as follows: 10% Angelica dahurica, 15% fennel, 5% nutmeg, 10% hawthorn, 20% cloves , star anise 5%, ginger 25%, green fruit 10%.

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PUM

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Abstract

The invention relates to a cooking beer, which is characterized in that raw material thereof comprises 0.01-0.03% of condiment by weight percent, wherein the condiment consists of the following components in percentage by weight: 1-60% of tangerine peel, 0-30% of angelica dahurica, 1-60% of amomum villosum, 1-60% of fennel, 0-30% of perilla frutescens, 1-60% of nutmeg, 0-30% of hawthorn, 1-60% ofclove, 1-30% of Chinese anise, 0-30% of ginger and 0-30% of Chinese olive. The preparation method comprises the following steps: saccharifying crashed high-quality malt and rice, filtering out wort, adding the wort in a boiled pot, maximally evaporating for 10-15 minutes, adding the condiment, and then carrying out the subsequent steps according to a conventional method. The cooking beer retains a basic performance that the beer can be mildly reacted in cooking so that dishes have enhanced freshness and fragrance on the basis of weakened odor, and the cooking beer is especially used in animalmaterials with thick goaty and fishy smell, and has more obvious fishy smell removing and favor enhancing effects.

Description

technical field [0001] The invention relates to cooking beer and a preparation method thereof. technical background [0002] Animal food raw materials contain a large amount of protein, amino acid, lecithin and other nutrients. Due to the action of the environment and its own bacteria, a variety of fishy smell substances will be produced. Chefs usually use cooking wine, vinegar or spices to remove the fishy smell. The purpose of freshening. However, if the amount of alcohol added is too large, it is easy to cause the taste of the cooked dishes to be bad. Adding too much vinegar will easily destroy the taste of the dishes, and too much spice will cover up the original flavor of the dishes. [0003] Ordinary light beer contains a variety of organic fermented acids such as phosphoglyceric acid, pyruvic acid, lactic acid, cis-aconitic acid, etc., which can very effectively neutralize ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, indole and other impurities. Cycl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/02C12C12/00C12C11/02C12R1/645
Inventor 王轩
Owner JIANGXI ZHANGSHU BEER GROUP
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