Seasoning wine and preparation method thereof

A technology for seasoning wine and edible alcohol, which is applied in the field of seasoning processing, can solve the problems of long fermentation process of cooking wine and insufficient utilization of spices, and achieves the effect of increasing aroma

Inactive Publication Date: 2014-12-24
QINGDAO DENGTA FLAVOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the existing cooking wine technology in China has the problem of insufficient use of spices or the long fermentation process of traditional cooking wine. Therefore, it is necessary to provide a new type of cooking wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) First, the star anise, angelica, prickly ash, cinnamon and cloves are crushed into particles by a pulverizer. The mass ratio of star anise, angelica, prickly ash, cinnamon and cloves is 1.7:1:1.3:1:1;

[0020] 2) Take 1 gram of each powder of the above five materials and boil it in 400mL tap water. After boiling, keep heating on a low fire for 30 minutes. After standing at room temperature for 12 hours, filter on 800 mesh silk screen (or 1200 mesh filter);

[0021] 3) Add 6g of salt to the filtered filtrate, and dilute 2.3g of MSG to 450mL, boil it for the second time and place it at room temperature, add 50mL of 96% edible alcohol and shake well to make finished cooking wine.

[0022] Simply through hot water extraction, the extracted spice powder still has a certain spicy flavor, and some fat-soluble components are in the powder, which cannot be fully extracted, resulting in a waste of resources. By adopting the method of the present invention, all the water-soluble and f...

Embodiment 2

[0025] 1) Take star anise, Angelica dahurica, Zanthoxylum bungeanum, cinnamon, and cloves into powder mixture after crushing; the mass ratio of star anise, Angelica dahurica, Zanthoxylum bungeanum, cinnamon and cloves in the powder mixture is 1.7:1:1.3:1:1;

[0026] 2) Add 20% edible alcohol solution to the powder mixture, put it in a distilling flask for distillation, maintain a slightly boiling state, continue to heat on a small fire for 3.0 hours, and place at room temperature for 12-24 hours before filtering;

[0027] 3) The filtrate is diluted in proportion, salt, sodium glutamate and edible alcohol are added in proportion, and the mixture is boiled for the second time and placed at room temperature to complete the preparation of seasoning wine.

[0028] In step 2), the mass volume percentage concentration of the powder mixture in the aqueous solution is 0.25-0.5%.

[0029] Step 3) The mass volume percentage concentration of salt added to the filtrate is 1.0-2.5%, and sodium gluta...

Embodiment 3

[0034] 1) Take star anise, Angelica dahurica, Zanthoxylum bungeanum, cinnamon, and cloves into powder mixture after crushing; the mass ratio of star anise, Angelica dahurica, Zanthoxylum bungeanum, cinnamon and cloves in the powder mixture is 1.7:1:1.3:1:1;

[0035] 2) Adding a 20% edible alcohol solution to the powder mixture, and the mass volume percentage concentration of the powder mixture in the 20% edible alcohol solution is 0.25-0.5%. Put it in a distillation flask for distillation, maintain a slight boiling state, continue to heat for 3.0 hours on a low fire, place it at room temperature for 12-24 hours and then filter, add salt and sodium glutamate in proportion to the filtrate;

[0036] 3) The filtrate is diluted in proportion, and the dilution ratio is 1:4. Then add table salt, sodium glutamate, and edible alcohol in proportion, the mass volume percentage concentration of table salt is 1.0-2.5%, sodium glutamate 0.15-1.25%; the alcohol concentration in the finished cooki...

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PUM

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Abstract

The purpose of the invention is to disclose seasoning wine and a preparation method thereof, namely seasoning wine without other organic solvents, and the seasoning wine is prepared by the following method: 1) taking star anise, angelica root, pepper, cinnamon and clove, smashing them and mixing into granulated mixtures; 2) dissolving the granulated mixtures with edible alcohol, distilling and heating them up to micro-boiling, steadily heating for 3.0 hours with a low flame, placing them for 12-24 hours at ambient temperature, and filtering them; 3) adding edible salt, sodium glutamate and edible alcohol after diluting filtrate, after secondary boiling, placing them at the ambient temperature to prepare into the seasoning wine. The seasoning wine is characterized by tiny aroma, sour flavor, and being rich in vitamin C, hibiscus acid, elderberry trisaccharide glucoside, citric acid and other organic acids, thus it can effectively remove smelling of fish or meat and increase food aroma, beneficial to infiltration of saltiness and sweetness in food.

Description

Technical field [0001] The invention belongs to the field of condiment processing, and particularly relates to a condiment wine and a preparation method thereof. Background technique [0002] In recent years, with the rapid development of the catering industry, as a professional liquid condiment for cooking and cooking, condiment wine is currently widely used in China, from hotels, restaurants, restaurants, food stalls, and even families to fish and meat. Almost all kinds of dishes and some special dishes are processed with seasoning wine. In addition to the unique mellow aroma of fermented wine and distilled wine, seasoning wine is also added with other auxiliary materials, which can not only remove the fishy and greasy taste of the dishes, but also play the role of freshness, aroma and flavor. [0003] With the improvement of people's living standards, people are no longer seeking food and clothing, but demanding higher nutrition and taste needs. Therefore, the development of a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
CPCA23L27/84A23L27/88
Inventor 蔡可忠钱冠兰宋方舒
Owner QINGDAO DENGTA FLAVOUR IND
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