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

Active Publication Date: 2015-08-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These common cooking wine spices have single ingredients, and the effect of removing mutton and fishy smell is not good

Method used

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  • A kind of fermented soup cooking wine and preparation method thereof
  • A kind of fermented soup cooking wine and preparation method thereof
  • A kind of fermented soup cooking wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses fermented type soup cooking wine and a preparation method thereof. In the cooking wine, the content of polysaccharide and flavonoid substances is 6.2g / L and 0.76g / L; the content of a non-sugar solid substance is 30.5g / L; the content of amino acid nitrogen is 0.72g / L. By adopting the method, a conventional cooking wine production process is simplified, the fermentation time of the cooking wine is greatly shortened, the content of the non-sugar solid substance and the amino acid nitrogen in the cooking wine is respectively 30.5g / L and 0.72g / L, and meanwhile the cooking wine is rich in polysaccharide and flavonoid substances which can calm the heart and the nerve and improve the organism immunity, the content of polysaccharide and flavonoid substances can be respectively 6.2g / L and 0.76g / L, and thus the cooking wine is applicable to fragrance enhancement of various soup dishes.

Description

technical field [0001] The invention relates to a fermented soup cooking wine and a production process thereof, belonging to the technical field of brewing. Background technique [0002] Soup is made by selecting protein-rich animal raw materials such as beef, mutton, pork, chicken, pork bones, chicken, and duck bones, and adding water, spices, and cooking wine. The water-based soup can prevent obesity and reduce the occurrence of cardiovascular diseases due to the lack of frying and other processes in the production process. In addition, soup also has the effects of nourishing yin and kidney, beautifying and nourishing the face, calming the nerves, strengthening the spleen and stomach, and enhancing immunity. [0003] Cooking wine is a kind of wine specially used for cooking and seasoning. The function of cooking wine is mainly to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors fully penetrate into the dishes. Ex...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 毛健苏蓝田孟祥勇姬中伟
Owner JIANGNAN UNIV
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