Seasoning wine

Abstract

The invention discloses seasoning wine, which belongs to rice wine and aims to provide seasoning wine with simple preparing technology and low brewing cost. The seasoning wine is prepared by brewing the following raw materials in parts by weight: 50 parts of sticky rice, 2-3 parts of yeast and 100-150 parts of water. A brewing method of the seasoning wine comprises the following steps of: soaking the sticky rice in warm water at the temperature of 30-35 DEG C for 24 hours after washing the sticky rice clean, fishing out the sticky rice, steaming, spreading for cooling, and cooling; uniformly mixing the cooled cooked sticky rice with the yeast and the water, and naturally fermenting for 30 days at a normal temperature; pressing and filtering the fermented sticky rice, and clarifying a filtrate to obtain the seasoning wine. The seasoning wine disclosed by the invention is soft and delicate in flavor, rich in fragrance, mild in alcoholic degree and full of nutriments, and has the advantages of simple manufacturing technology, low brewing cost and the like; the seasoning wine is rice wine prepared by brewing sticky rice used as a raw material.

Description

technical field [0001] The invention relates to a rice wine, in particular to a seasoning wine brewed from glutinous rice. Background technique [0002] The alcohol concentration of seasoning wine is about 16 degrees, the wine tastes mellow and rich in amino acids and vitamins. The amino acids in seasoning wine can combine with table salt during the cooking process to form amino acid sodium salt, thus making the taste of fish and meat more delicious; therefore, adding a little seasoning wine during cooking can make fish, shrimp, and crab smell fishy The amine substances in the meat are dissolved in alcohol, and when heated, they volatilize together with the alcohol to achieve the purpose of removing fishy smell; in addition, cattle, sheep, pigs, chickens, ducks, etc. also have different degrees of muttony smell, so add appropriate amount of seasoning wine when cooking. It can also remove the smell of mutton. At present, when brewing flavored wine according to the tradition...

AI Technical Summary

Problems solved by technology

At present, when brewing flavored wine according to the traditional method, not only the glutinous rice needs to be soaked for a long time (16-20 days), but also the physalis water formed by soaking the rice is added during the fermentation process; not only the process is complicated, the production cycle is long, and the cost is high , and the harmful bacteria in the physalis water will also affect the quality of seasoning wine