Cooking cooking wine with conditioning and health-care effects and preparation method thereof

A technology of cooking wine and function, which is applied in the field of cooking wine and its preparation, can solve the problem of single function, and achieve the effect of mellow taste, improving immunity and strong fragrance

Active Publication Date: 2011-12-21
蓝贵中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of cooking wine with the function of conditionin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing cooking cooking wine with the function of conditioning and nourishing one's health, which is prepared by the following steps:

[0030] (1) Take 2 squabs and kill them, remove the hair and internal organs, wash them, dry the water, put them in the oven to dry, the moisture content is below 10%, cut into small pieces, and set aside;

[0031] (2) Weigh the dry products that have been cleaned by removing sundries and dried in water according to the weight ratio: 5kg of cloves, 9kg of star anise, 9kg of fennel, 25kg of Chinese yam, 15kg of hawthorn, 10kg of peppercorns, 100kg of jujube, 13kg of honeysuckle, dried Ginger 10kg, Lycium barbarum 100kg, Mulberry fruit 12kg, Polygonatum 15kg, Chenpi 9kg, Mint 12kg, Yizhiren 9kg, Fuqin 12kg, Polygonatum odoratum 12kg, Onion 15kg, Jackfruit 12kg, Cistanche 10kg, Caulis 12kg, Astragalus 12kg, Codonopsis 13kg, put them in the oven to dry, the moisture content is below 10%, set aside;

[0032] (3) Mix and pulver...

Embodiment 2

[0035] A method for preparing cooking cooking wine with the function of conditioning and nourishing one's health, which is prepared by the following steps:

[0036] (1) Take 1 squab and kill it, remove the hair and internal organs, wash it, dry the water, put it in the oven to dry, the moisture content is below 10%, cut it into small pieces, and set aside;

[0037] (2) Weigh the dry products that have been cleaned by removing sundries and dried in water according to the weight ratio: 1kg of cloves, 3kg of star anise, 3kg of fennel, 10kg of Chinese yam, 10kg of hawthorn, 8kg of peppercorns, 50kg of jujube, 5kg of honeysuckle, dried Ginger 5kg, Lycium barbarum 50kg, Mulberry fruit 8kg, Polygonatum 10kg, Tangerine peel 5kg, Mint 5kg, Yizhiren 6kg, Fuqin 8kg, Polygonatum 7kg, Onion 10kg, Qianjinba 9kg, Cistanche 6kg, Xuefengcaeng 9kg, Astragalus 8kg, Codonopsis 9kg, put them in the oven to dry, the moisture content is below 10%, and set aside;

[0038] (3) Mix and pulverize the r...

Embodiment 3

[0041] A method for preparing cooking cooking wine with the function of conditioning and nourishing one's health, which is prepared by the following steps:

[0042] (1) Take 2 squabs and kill them, remove the hair and internal organs, wash them, dry the water, put them in the oven to dry, the moisture content is below 10%, cut into small pieces, and set aside;

[0043] (2) Weigh the dry products that have been cleaned by removing sundries and dried in water according to the weight ratio: 3kg of cloves, 6kg of star anise, 6kg of fennel, 20kg of Chinese yam, 13kg of hawthorn, 9kg of peppercorns, 80kg of jujube, 8kg of honeysuckle, dried Ginger 7kg, Lycium barbarum 80kg, Mulberry fruit 10kg, Polygonatum 12kg, Tangerine peel 7kg, Mint 8kg, Yizhiren 8kg, Fuqin 10kg, Polygonatum 10kg, Onion 13kg, Qianjinba 11kg, Cistanche 8kg, Xuefengteng 10kg, Astragalus 10kg, Codonopsis 11kg, put them in the oven to dry, the moisture content is below 10%, set aside;

[0044] (3) Mix and pulverize...

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PUM

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Abstract

The invention discloses a preparation method of a cooking wine with recuperation and health promotion effects, which comprises the steps of taking 1-2 pigeons, clove, anise, fennel, Chinese yam, hawthorn, pepper, jujube, honeysuckle, ginger, wolfberry, mulberry, sealwort, tangerine peel, mint, fructus alpiniae oxyphyllae, poria, polygonatum, onion, philippine flemingia root, boschniakia rossica, smoothfruit ventilago root and stem, astragalus mongholicus and codonopsis pilosula, drying the materials with an oven, mixing and crushing the materials to 100-150 meshes, soaking the materials with rice wine of 32-38 degrees which is 4-5 times heavier than the materials in a sealing mode under normal temperature, filtering and split charging. The invention has the advantages that the cooking wine is a pure natural product, has no additives and no pigment, and is green and safe, has strong flavor, and is a superior cooling wine suitable for cooking meat dishes in various methods; and simultaneously, the cooking wine has the efficacies of tonifying the spleen, promoting digestion, eliminating accumulation, promoting salivation, regulating vital energy, supplementing Qi and blood, enrichingyin, nourishing kidney, strengthening physical body, improving immunity and the like, and can play roles of recuperation and health promotion when being used for a long term.

Description

technical field [0001] The invention relates to seasoning cooking wine, in particular to a cooking cooking wine with the function of conditioning and maintaining health and a preparation method thereof. Background technique [0002] Cooking wine is the wine specially used for cooking and seasoning, and it is widely used among the people. Although cooking wine has the word "wine", it is different from drinking wine such as rice wine, beer, and liquor. It belongs to condiments. Cooking wine is a new variety developed on the basis of rice wine. It is made from rice wine and added some spices and seasonings. It is a seasoning wine. The main function of cooking wine is to remove fishy smell and increase freshness. It is suitable for cooking meat, fish, shrimp, crab and other meat dishes. When making vegetables, since the vegetables themselves have no peculiar smell to be removed, there is no need to add cooking wine. [0003] The common cooking wine sold in the market is due to...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/226C12G3/06A23L33/00A23L27/20
Inventor 兰贵中
Owner 蓝贵中
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