Rosemary cooking wine

A spiced wine and rosemary technology, applied in the preparation of alcoholic beverages, food preparation, food science, etc., can solve the problems of aroma enhancement, freshness preservation and poor health care functions

Inactive Publication Date: 2013-01-30
五寨县金达实业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a cooking rosemary flavored wine in order to solve the problems of existing cooking wines with poor functions of aroma enhancement, freshness preservation and health care.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1, a kind of rosemary flavored wine for cooking, the preparation method is, 1, the making of rice-spreading yellow rice wine, selects high-quality millet, soaks rice, steams rice, spreads cold, falls into tank, saccharification and fermentation, post-fermentation, pressing, obtains Raw wine, re-clarified, filtered, decocted, blended into finished rice wine, (alcohol content 14.7, total acid 0.4%, sugar 1%, amino acid nitrogen 0.06%, total ester 0.075%, extract 8%.)

[0013] 2. Take 20 kg of fresh rosemary leaves, wash them, filter them dry, put them in a microwave oven, bake them at 200-250 degrees Celsius for 2 minutes, and then bake them at a medium temperature of 100-120 degrees Celsius for 2 minutes.

[0014] 3. Take 30 kg of cinnamon, wash, crush, and dry, then take 20 kg of Chinese prickly ash and 10 kg of cumin, wash and dry, put rosemary, cinnamon, and cumin into an alcohol extraction tank, and add 65° fragrance Daqu The amount of wine used is 5-10 ti...

Embodiment 2

[0016] Embodiment 2, a kind of rosemary spiced wine for cooking, the preparation method is, 1, the making of rice-spreading yellow rice wine, selects high-quality millet, soaks rice, steams rice, spreads and cools, falls into vat, saccharification and fermentation, post-fermentation, pressing, obtains Raw wine, re-clarified, filtered, fried wine, blended into finished rice wine,

[0017] 2. Take 30 kg of fresh rosemary leaves, wash them, filter them dry, put them in a microwave oven, bake them at 200-250 degrees Celsius for 2 minutes, and then bake them at a medium temperature of 100-120 degrees Celsius for 2 minutes.

[0018] 3. Take 20 kg of cinnamon, wash, crush, and dry, then take 30 kg of Chinese prickly ash and 8 kg of cumin, wash and dry, put rosemary, cinnamon, and cumin into an alcohol extraction tank, and add 65° fragrance Daqu The amount of wine used is 5-10 times the quality of the spices, sealed, soaked at 20-25 degrees Celsius for 20 days, and filtered to obtain ...

Embodiment 3

[0020] Embodiment 3, a kind of cooking rosemary flavored wine, the preparation method is, 1, the making of rice wine, select high-quality millet, soak rice, steam rice, spread cold, fall into the tank, saccharification and fermentation, post-fermentation, pressing, to obtain Raw wine, re-clarified, filtered, fried wine, blended into finished rice wine,

[0021] 2. Take 25 kg of fresh rosemary leaves, wash them, filter them dry, put them in a microwave oven, bake them at 200-250 degrees Celsius for 2 minutes, and then bake them at a medium temperature of 100-120 degrees Celsius for 2 minutes.

[0022] 3. Take 25 kg of cinnamon, wash, crush, and dry, then take 25 kg of peppercorns and 9 kg of cumin, wash and dry, put rosemary, cinnamon, and cumin into an alcohol extraction tank, and add 65° fragrance Daqu The amount of wine used is 5-10 times the quality of the spices, sealed, soaked at 20-25 degrees Celsius for 20 days, and filtered to obtain the spiced wine.

[0023] 4. Blend...

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PUM

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Abstract

The invention relates to a wine and specifically to a rosemary cooking wine. The invention aims to overcome the problems of poor functions of flavor highlighting, freshness retention and health care of a conventional cooking wine. A preparation method for the rosemary cooking wine comprises the following steps: 1, preparing a yellow rice wine by using spread cooked rice; 2 baking 20 to 30 parts of preserved rosemary leaves at a temperature of 200 to 250 DEG C for 2 min and then baking the leaves at a medium temperature of 100 to 120 DEG C for 2 min; 3, putting 20 to 30 parts of cassia bark, 20 to 30 parts of Chinese prickly ash and 8 to 10 parts of common fennel fruit in an alcohol extraction tank together, adding fen-flavor Daqu liquor with alcohol content of 65%, wherein the usage amount of the fen-flavor Daqu liquor is 5 to 10 times of the mass of perfume, sealing the tank, carrying out soaking at a temperature of 20 to 25 DEG C for 20 days and carrying out filtration to obtain a perfume wine; and 4, carrying out blending, uniformly mixing 80 to 90 parts of a finished product of the yellow rice wine, 7 to 10 parts of perfume liquid, 4 to 7 parts of edible vinegar and 3 to 5 parts of brown sugar under stirring, then carrying out filtering and adjusting alcohol content to be 17 to 20%.

Description

technical field [0001] The invention relates to a wine, in particular to a cooking rosemary wine. Background technique [0002] As the saying goes, food is the most important thing for the people. With the rapid development of my country's economy, people's demand and expectations for material culture are getting higher and higher, among which food culture bears the brunt. China is a country with a very developed food culture. The types of dishes and cooking methods Various. Cooking wine is used in many cooking methods. The traditional cooking wine is rice wine, and the ingredients of cooking wine mainly include alcohol, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts. Its alcohol concentration is low, the content is below 15%, while the ester content is high and rich in amino acids, so it has a strong fragrance and a mellow taste. It is widely used in cooking dishes. The seasoning function of cooking wine is mainly to remove fishy smel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22C12G3/02A23L27/00
Inventor 徐连生贾培琳张升贾京达贾宗达
Owner 五寨县金达实业有限责任公司
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