Fruit flavor cooking wine and preparation method thereof

Abstract

The present invention relates to the field of seasonings, specifically to a fruit flavor cooking wine and a preparation method thereof. The preparation method comprises: selecting yellow rice and a fresh fruit juice as main components, adding a seasoning, and carrying out brewing to obtain the fruit flavor cooking wine. The specific brewing method comprises: boiling the seasoning for 30-45 min in clear water, standing for 4-6 h, removing waste residues of the seasoning through filtration after the temperature achieves a room temperature, carrying out mixing stirring distillation on the seasoning, the yellow rice and the fresh fruit juice, controlling a distillation temperature to 80-90 DEG C, standing, cooling for 45 min, carrying out canning sealing, and carrying out irradiation sterilization, wherein the fruit flavor cooking wine finished product can be obtained after 20-25 days.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a fruity cooking wine and a preparation method thereof. Background technique [0002] Chinese food culture is about color and fragrance. The taste of Chinese cuisine mainly comes from seasonings. The seasonings mainly include Chinese herbal medicines such as pepper, star anise, ginger slices, fennel, cinnamon, cloves, nutmeg, grass fruit, white cardamom, tangerine peel, amomum, etc. With the development of modern cooking technology and the development of condiment production and processing technology, cooking wine does not contain solid matter, and it is the main seasoning ingredient that must be used in the cooking of families and restaurants. Favored by many culinary masters and home consumers, the market demand is growing. [0003] The cooking wine production process in the prior art is to select condiments such as pepper, star anise, cinnamon bark, cloves, etc., put them into the a...

AI Technical Summary

Problems solved by technology

[0003] The cooking wine production process in the prior art is to select condiments such as pepper, star anise, cinnamon bark, cloves, etc., put them into the alcoholic aqueous solution for soaking, and then blend the soaked alcoholic aqueous solution into clear water according to a certain ratio, and its taste and effect are relatively simple. , only has a single color component and nutritional value