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Cooking wine containing dendrobium candidum extract and preparation method of cooking wine

The technology of Dendrobium officinale and its extract is applied in the field of health-care cooking wine and preparation, which can solve the problems of little effect of nourishing yin and clearing away heat, and achieves the effect of overcoming the cumbersome decoction process.

Inactive Publication Date: 2014-05-28
GUANGXI JIANBAO SHIHU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the cooking wine has very little effect on nourishing yin and clearing away heat and nourishing the spleen and stomach.

Method used

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  • Cooking wine containing dendrobium candidum extract and preparation method of cooking wine
  • Cooking wine containing dendrobium candidum extract and preparation method of cooking wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Recipe: Dendrobium candidum extract 1.5kg, rice wine 30kg, white wine 3kg, white sugar 5kg, spices 5kg, salt 2kg, water 53.5kg.

[0020] The preparation method of the extract of Dendrobium officinale: Coarsely pulverize the dried stems of the candidum, extract twice with pure water, the amount of water added each time is 8 times the weight of Dendrobium officinale, the extraction time is 50min, the extraction temperature is 80°C, and the extraction solution is at Concentrate at 95°C to obtain a liquid extract with a specific gravity of 1.2 (40°C), then add 3 times the weight of the liquid extract to precipitate with 90% edible ethanol, stir for 20 minutes, and let the precipitate stand for 24 hours. Repeat twice and combine The supernatant was recovered from ethanol to obtain a precipitate, which was dried at 70°C and finely pulverized, and the fine powder was passed through a 200-mesh sieve.

[0021] The preparation method of the cooking wine containing Dendrobium offi...

Embodiment 2

[0023] Recipe: Dendrobium candidum extract 5kg, rice wine 45kg, white wine 7kg, white sugar 10kg, spices 10kg, salt 6kg, water 17kg.

[0024] The preparation method of Dendrobium officinale extract: coarsely crush the dried stems of Dendrobium officinale, extract twice with pure water, the amount of water added each time is 10 times the weight of Dendrobium officinale, the extraction time is 50min, the extraction temperature is 90°C, and the extraction solution is Concentrate at 100°C to obtain a liquid extract with a specific gravity of 1.25 (40°C), then add 3 times the weight of the liquid extract to precipitate with 90% edible ethanol, stir for 20 minutes, settle for 24 hours, repeat twice, The supernatants were combined, and the ethanol was recovered to obtain a precipitate, which was dried at 80°C and finely pulverized, and the fine powder was passed through a 200-mesh sieve.

[0025] The preparation method of the cooking wine containing Dendrobium officinale extract: add...

Embodiment 3

[0027] Recipe: Dendrobium candidum extract 4kg, rice wine 40kg, white wine 6kg, white sugar 8kg, spices 7kg, salt 4kg, water 31kg.

[0028] The preparation method of Dendrobium officinale extract: coarsely crush the dried stems of Dendrobium officinale, extract twice with pure water, the amount of water added each time is 9 times the weight of Dendrobium officinale, the extraction time is 50min, the extraction temperature is 85°C, and the extraction solution is Concentrate at 98°C to obtain a liquid extract with a specific gravity of 1.23 (40°C), then add 3 times the weight of the liquid extract to precipitate with 90% edible ethanol, stir for 20 minutes, and let the precipitate stand for 24 hours. Repeat twice. The supernatants were combined, and ethanol was recovered to obtain a precipitate, which was dried at 75°C and finely pulverized, and the fine powder was passed through a 200-mesh sieve.

[0029] The preparation method of cooking wine containing Dendrobium candidum ext...

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Abstract

The invention relates to a cooking wine containing dendrobium candidum extract and a preparation method of the cooking wine. The cooking wine containing dendrobium candidum extract is prepared from dendrobium candidum, yellow rice wine, white wine, white granulated sugar, aginomoto, a spice, salt, other accessories and water. The preparation method of the dendrobium candidum extract comprises the following steps: preparing a dendrobium candidum fluid extract, precipitating the fluid extract through ethanol, recovering the ethanol from the supernate, and drying and finely crushing the precipitate to obtain the dendrobium candidum extract. The dendrobium candidum extract is added into the yellow rice wine and the white wine in which the spice is soaked, and then the dendrobium candidum extract is blended, filled and sterilized to prepare the cooking wine containing the dendrobium candidum extract. Dendrobium candidum branches and leaves or fruits are used as raw materials, effective components in the dendrobium candidum are applied to cooking seasoning, and thus the functions of nourishing yin, clearing heat, strengthening spleen and stomach of the dendrobium candidum can be fully performed.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a health-care cooking wine and a preparation method thereof. Background technique [0002] With the development of modern cooking technology and the development of condiment production and processing technology, the development of cooking wine in terms of seasoning has been quite mature. Adding appropriate seasonings can increase the taste when cooking dishes. Generally, cooking wine is added to remove fishy smell when cooking meat and meat dishes. , Degreasing. [0003] Chinese Patent Publication No. CN102366074A, date of publication March 7, 2012, discloses a cooking wine, which is made from edible alcohol, salt, caramel pigment, monosodium glutamate, glucose, spices and purified water. The cooking wine has the effect of removing fish and meat. Cooking wine is rich in amino acids, sugars, organic acids and multivitamins, and is rich in nutrients. After heating, the food aroma is mor...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/30C12G3/06A23L33/105
CPCA23L27/00A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2250/08A23V2300/14A23V2300/40A23V2300/50A23V2300/10
Inventor 何忠海何雄鹏
Owner GUANGXI JIANBAO SHIHU
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