A kind of fermented soup cooking wine and preparation method thereof
A soup cooking wine and fermented technology, which is applied in the field of fermented soup cooking wine and its production technology, can solve the problems of poor effect of removing mutton and fishy smell, single spice ingredients, etc., achieve high product taste and nutritional value, improve nutritional value, The effect of increasing the effect of deodorization and aroma enhancement
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Embodiment 1
[0028] 1. Pretreatment of ingredients: Grind dried ginger, grass fruit, star anise, Chinese prickly ash, and cumin to 550 mesh with an airflow ultrafine pulverizer, and set aside; Grind to 600 mesh in a jet mill and set aside.
[0029] 2. Rice soaking: Sieve the glutinous rice to remove chaff, broken rice and other sundries, add water to the rice soaking tank, put the washed glutinous rice into the tank and soak for 2 days.
[0030] 3. Steam rice: Take out the soaked glutinous rice, rinse it and drain it, and steam the drained rice until the rice grains are well cooked and there is no white heart inside.
[0031] 4. Drain the rice: Rinse the steamed glutinous rice with water to cool down.
[0032] 5. Blanking: Drain the excess water from the glutinous rice after pouring the rice and put it into the fermentation tank. Add water according to the ratio of glutinous rice: water = 1:1.5 (Kg / L), and add wheat koji and distiller's mother at the same time. The amount of wheat koji is...
Embodiment 2
[0044]1. Pretreatment of ingredients: Grind dried ginger, grass fruit, star anise, Chinese prickly ash, and cumin to 500 mesh with an airflow ultrafine pulverizer, and set aside; Grind to 550 mesh in a jet mill and set aside.
[0045] 2. Rice soaking: Sieve the glutinous rice to remove chaff, broken rice and other sundries, add water to the rice soaking tank, put the washed glutinous rice into the tank and soak for 3 days.
[0046] 3. Steam rice: Take out the soaked glutinous rice, rinse it and drain it, and steam the drained rice until the rice grains are well cooked and there is no white heart inside.
[0047] 4. Drain the rice: Rinse the steamed glutinous rice with water to cool down.
[0048] 5. Blanking: Drain the excess water from the glutinous rice after pouring the rice and put it into the fermentation tank. Add water according to the ratio of glutinous rice: water = 1:1.3 (Kg / L), and add wheat koji and distiller's mother at the same time. The amount of wheat koji is ...
Embodiment 3
[0060] The cooking wine that obtains by embodiment 1 detects and analyzes with common cooking wine, and result is as follows:
[0061] (1) Amino acid content in fermented soup cooking wine and ordinary cooking wine
[0062] Table 1 Amino acid content in fermented soup cooking wine and common cooking wine
[0063]
[0064] (2) Organic acid content of fermented soup cooking wine and ordinary cooking wine
[0065] Table 2 Organic acid content of fermented cooking wine and ordinary cooking wine
[0066]
[0067] (3) Physical and chemical indicators of fermented soup cooking wine and common cooking wine
[0068] Table 3 Physical and chemical indicators of fermented soup cooking wine and ordinary cooking wine
[0069]
[0070] (4) Content of functional components in fermented soup cooking wine
[0071] Table 4 Contents of functional components in fermented soup cooking wine
[0072]
[0073] As can be seen from the physical and chemical indicators of the product in ...
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