Method for producing cooking wine by replacing part of rice with waste yellow wine lees

Abstract

The invention discloses a method for producing cooking wine by replacing part of rice with waste yellow wine lees. The method comprises the following steps that firstly, polished round-grained rice is soaked for 3-4 d and steamed in a steaming pot under the normal pressure for 10-20 min, rice drenching and cooling are conducted, and the rice is added into a brewing tank; the solid waste yellow wine lees of a certain proportion are crushed and then added into the brewing tank from a feeding port; enzymatic-qu and water are evenly mixed and then added into the tank together with raw material rice for primary fermentation, the primary fermentation temperature is controlled to be 28-32 DEG C, the primary fermentation time is 4-12 d, and cooling and stirring are conducted once every 6-8 h; then the product obtained after primary fermentation is transferred into a secondary fermentation tank, secondary fermentation is conducted for 50-60 d, and then squeezing is conducted; and spices and base liquor obtained after squeezing are placed in the steaming pot to be heated, heating is stopped when the temperature in the pot reaches 85 DEG C, after heat preservation is conducted for 10 min, filtering is conducted through a diatomite filtering machine to obtain cooking wine filtrate, the cooking wine filtrate is sterilized at the temperature of 83-86 DEG C for 3-4 min, bottling is conducted, and thus the finished cooking wine is obtained.

Description

technical field [0001] The invention relates to a method for producing cooking wine by replacing part of rice with rice wine grains. Background technique [0002] Cooking wine is an essential condiment in modern kitchens. The alcohol in cooking wine can remove the fishy smell and penetrate into the food to make it soft and tender. The amino acid nitrogen in cooking wine can make the dishes delicious, and the ester can increase the aroma of the dishes. It is necessary to prepare cooking wine with alcohol content, amino acid nitrogen and esters that can meet the various needs of modern cooking, and it is very meaningful to further innovate the brewing process of traditional cooking wine. [0003] According to the report on the development of China's cooking wine industry, manufacturers generally use glutinous rice, millet, japonica rice or corn as raw materials to produce cooking wine, fermented wine (rice wine, etc.), distilled wine or edible alcohol as the main ingredients, ...

AI Technical Summary

Problems solved by technology

Investigations and studies have shown that the deep processing and utilization of rice wine grains has not attracted much attention. Most enterprises only treat rice wine grains as feed or throw them away as waste. This not only has low added value, but also limits the improvement of rice wine enterprises' benefits Moreover, it will pollute the ecological environment and cause a waste of resources.

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