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Preparation method for cooking wine

A technology for cooking wine and rice wine, applied in the field of cooking wine preparation, can solve the problems of cycle interruption, complex production process, poor effect, etc., and achieve the effects of short cycle, simple operation and convenient use.

Inactive Publication Date: 2016-10-26
颜红英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing cooking wine production process is complicated and the cycle is interrupted, but the effect is poor, which affects the use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A preparation method of cooking wine, comprising the following steps: mixing yellow rice wine and seasoning powder at a weight ratio of 100:50, adding 3 times the amount of cold water to soak for 5 hours; mixing cellulase and pectinase at a mass ratio of 2:1 Add it to the soaking solution, the addition amount is 2%, keep it warm at 40°C for 10 hours, add 1g / L chitosan clarifying agent, and filter.

[0010] The seasoning is one or more of dried ginger, Chinese prickly ash, cinnamon, bay leaves, cloves, cumin and aniseed.

Embodiment 2

[0012] A preparation method of cooking wine, comprising the following steps: mixing yellow rice wine and seasoning powder at a weight ratio of 120:30, adding 3 times the amount of cold water for soaking for 5 hours; mixing cellulase and pectinase at a mass ratio of 2:1 Add it to the soaking solution, the addition amount is 2%, keep it warm at 40°C for 10 hours, add 1g / L chitosan clarifying agent, and filter.

[0013] The seasoning is one or more of dried ginger, Chinese prickly ash, cinnamon, bay leaves, cloves, cumin and aniseed.

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PUM

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Abstract

The invention discloses a preparation method for cooking wine. The method comprises the following steps: taking rice wine and seasoning powder at a weight ratio of (100-120):(30-50) and mixing; adding 3 folds of cold water and soaking for 5 hours; adding cellulose and pectinase at a weight ratio of 2:1 into the soaking solution, wherein the additive quantity is 2%; keeping the temperature for 10 hours at 40 DEG C; and adding 1g / L chitosan clarifying agent and filtering. The preparation method for cooking wine has the advantages that the cooking wine is acquired by simply fermenting the common raw materials, the operation is simple, the period is short and the use is convenient.

Description

technical field [0001] The invention relates to the technical field of wine production, in particular to a preparation method of cooking wine. Background technique [0002] Cooking wine is the name of cooking wine, which is mainly used when cooking animal raw materials such as meat, poultry, seafood and eggs. Serve with other seasonings. During the cooking process, alcohol helps to dissolve the organic substances in the dishes, and a small amount of volatile components in other cooking wines interact with the ingredients of the dishes to produce new aromas and reduce the fishy and greasy taste. It is said that alcohol reacts with carboxylic acids in food to produce aromatic and volatile ester compounds. After cooking, most of the alcohol is volatilized by heat and does not remain in the dish. The existing cooking wine has a complicated manufacturing process, and the cycle is broken, but the effect is poor, which affects the use. Contents of the invention [0003] Aimin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
Inventor 颜红英
Owner 颜红英
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