Preparation method of special liquid spice for cooking wine

Abstract

The invention relates to the technical field of preparation of special compound aromatic seasonings for a cooking wine sauce, and particularly relates to a preparation process of special aromatic seasonings for a cooking wine product. The preparation process comprises the following steps: (1) weighing a spice mixture; (2) performing air separation, dust removal and impurity removal; (3) pulverizing; (4) impregnating in solvent; (5) performing ultrasonic cyclic extraction; (6) filtering; (7) recovering the solvent; and (8) homogenizing and emulsifying. According to the invention, the preparation method is reasonable in design; and compared with the currently used spice powder, the liquid spice prepared through the method has obvious advantages.

Description

technical field [0001] The invention relates to the technical field of preparation of compound spicy seasoning specially used for cooking wine condiments, in particular to a preparation process of spicy seasoning specially used for cooking wine products. Background technique [0002] At present, most of the various spices added and used in cooking wine products are used in the form of spice raw materials. First of all, the spice ratio of cooking wine is different, so the flavor of cooking wine will be different. The existing spice ratio dedicated to cooking wine is single. The edible ethanol is soaked for 12 hours to 24 hours, and the spice soaking liquid is obtained after filtering. The problems of this method of use are mainly as follows: 1. The production cycle is long, which affects production efficiency. Generally, the time for soaking spices is 12 to 24 hours, which seriously restricts production capacity; 2. The utilization rate of active ingredients is low. 30% to ...

AI Technical Summary

Problems solved by technology

First of all, the spice ratio of cooking wine is different, so the flavor of cooking wine will be different. The existing spice ratio dedicated to cooking wine is single. Soak in edible ethanol for 12 hours to 24 hours, and obtain the spice soaking liquid after filtering

The problems of this method of use are mainly as follows: 1. The production cycle is long, which affects production efficiency. Generally, the time for soaking spices is 12 to 24 hours, which seriously restricts production capacity; 2. The utilization rate of active ingredients is low. 30% to 40%, most of the effective flavor ingredients cannot be soaked out, resulting in unnecessary waste, which greatly increases the cost of the product; ③Serious microbial contamination, a large number of microorganisms are contained in various spice raw materials, and after entering the product, the finished product The increase of the original bacterial load will affect the shelf life of the product; ④The flavor of the product is unstable, and the flavor intensity of various spice raw materials is affected by factors such as variety, origin, harvesting, and storage, which will affect the stability of the product flavor.