Fruit and vegetable cooking wine preparation process

Abstract

The present invention relates to the field of seasonings, specifically to a fruit and vegetable cooking wine preparation process. The preparation process comprises: selecting rotting-free and insect pest-free fruits and vegetables, and cleaning in clear water; squeezing the fruits and the vegetables into a fruit and vegetable juice; selecting good quality glutinous rice, washing, soaking for 8-10 h with ordinary cold water, and draining to be spare; adding the drained glutinous rice to a pot, steaming until a doneness achieves 90%, and making the pot leave the fire, wherein a lid is not be immediately opened after cooking; taking the glutinous rice out after the glutinous rice in the pot is cooled, paving the glutinous rice, carrying out airing drying to achieve a temperature of less than 28 DEG C, and loading the cooled glutinous rice in a jar; pouring clear water, culture koji and the fruit and vegetable juice into the jar, uniformly stirring the materials and the steamed glutinous rice, covering the jar, stirring with chopsticks after the glutinous rice is soft and sweet so as to ooze a wine, and stopping early stage fermentation after a temperature in the jar achieves about 23 DEG C; squeezing the materials after the early stage fermentation to obtain the wine liquor; and steaming the squeezed wine liquor in a pot, carrying out filtration and sealing storage when a temperature in the pot achieves 85 DEG C, and performing the sealing storage for about 60 days to obtain the fruit and vegetable cooking wine finished product, wherein the fruits and the vegetables comprise fruits and vegetables.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a preparation process of fruit and vegetable cooking wine. Background technique [0002] Cooking wine is wine specially used for cooking seasoning. It has been used in my country for thousands of years, and some countries in Japan, the United States, and Europe also have the habit of using cooking wine. In theory, beer, liquor, rice wine, wine, and whiskey can all be used as cooking wine. But after long-term practice and tasting, people find that the flavors of dishes cooked by different cooking wines are far apart. After trial and error, it was found that cooking rice wine is the best. [0003] Cooking wine is rich in 8 kinds of amino acids needed by the human body, such as leucine, isoleucine, methionine, phenylalanine, and threonine. When they are heated, they can produce a variety of fruity and floral aromas and the taste of toast. Among them, lysine and tryptophan can produce b...

AI Technical Summary

Problems solved by technology

However, after long-term practice and tasting, people have found that the flavors of dishes cooked by different cooking wines are far apart.