A kind of condiment wine and preparation method thereof

Abstract

The invention discloses seasoning wine and a preparation method thereof. The seasoning wine comprises the following components in parts by weight: 10-30 parts of a spice extracting solution, 4-6 parts of monosodium glutamate, 10.5-12 parts of edible salt, 0.5-2 parts of white granulated sugar, 0.2-1 part of caramel colour, 400-600 parts of fermentation base liquor, 50-80 parts of 95 percent edible alcohol and 269-524.8 parts of water. The preparation method of the seasoning wine comprises the following steps: preparing the spice extracting solution, blending, sterilizing, filtering and the like. Compared with the prior art, the seasoning wine has the advantages that the spice extracting solution which is thick in fragrance can be obtained from a few spices, and thus the cost is saved; materials such as grease in the spices can be prevented from entering the cooking wine product to cause precipitates in the cooking wine; in addition, the seasoning wine is sterilized at a high temperature before the edible alcohol is added, so that the alcoholic strength of the finished cooking wine is conveniently and accurately controlled; precipitates are removed by virtue of membrane filtration in the later phase, and thus the stable quality of the seasoning wine is ensured.

Description

technical field [0001] The invention relates to the field of food seasoning production, in particular to a seasoning wine and a preparation method thereof. Background technique [0002] Seasoning wine is a liquid condiment prepared and processed with fermented wine, distilled wine or edible alcohol as the main component, and edible salt is added, and plant spices can also be added to it. Seasoning wine has the effect of removing fishy smell and mutton. It is one of the necessary condiments in daily life. It has a wide range of uses and is easy to use. It has been favored by more and more cooking masters and family consumers, and the market demand is increasing. [0003] However, in the traditional seasoning wine production process, the spice liquid is often extracted by soaking. This process uses a large amount of spices and high production costs. The oil and other substances contained in the spices will enter the product together, resulting in precipitation of the product a...

AI Technical Summary

Problems solved by technology

[0003] However, in the traditional seasoning wine production process, the spice liquid is often extracted by soaking. This process uses a large amount of spices and high production costs. The oil and other substances contained in the spices will enter the product together, resulting in precipitation of the product and affecting the appearance of the product. In addition, if the spices are not stored properly, aflatoxin B1 will be produced. Aflatoxin B1 is not volatile. If the traditional soaking process is used, aflatoxin B1 will enter the filtrate and then enter the product, which may cause aflatoxin in the product. Toxin B1 exceeds the standard. At the same time, if the soaking process is improperly managed, bacteria will easily exceed the standard, and it is not easy to sterilize in the later stage, which will easily bring food safety hazards; traditional seasoning wine production processes often use diatomite and other filtration methods. The removal effect of sediment is limited, which affects the clarity of the product; in the traditional seasoning wine production process, alcohol is added before high-temperature sterilization, which is easy to cause alcohol volatilization, which is not conducive to the precise control of the alcohol content of the finished cooking wine and affects product quality

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