Cooking wine for braised cooking and making method thereof

A cooking wine and raw material technology, which is applied in the field of braised cooking cooking wine and its production, can solve the problems of unsuitable drinking for ordinary consumers, single taste of cooking wine, slightly sour and astringent taste, etc., and achieves excellent cooking effect, promotes metabolism, and pure taste. Effect

Inactive Publication Date: 2016-11-16
安徽海神黄酒集团有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Cooking wine contains 8 kinds of amino acids that are necessary for the human body. These 8 kinds of essential amino acids cannot be synthesized by the human body and must be provided from the diet. Currently, the taste of cooking w

Method used

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Examples

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Embodiment 1

[0014] Example 1: braised cooking wine, the weight (g) of its constituent raw materials is: millet 480, yellow rice 350, pea 90, purple sweet potato 120, rice wine 220, pepper 12, cinnamon 9, clove 3, amomum 5, thorn rose Fruit 9, burdock leaf 3, cistanche 5, antler glue 8, wild chrysanthemum 55, aloe vera 28, jellyfish 5, ginger slice 12, lemon juice 12, seasoning powder 48, salt 45, star anise 4.5, garlic 8.

[0015] The preparation method of braised cooking cooking wine comprises the following contents:

[0016] (1) Production of seasoning powder: The raw material formula (g) of the seasoning powder is: matcha powder 12, straw mushroom 8, fresh dried moss 3.5, fresh lemon slice 5, jasmine powder 7, rose powder 3.5, spinach juice 6. Carrot juice 3, maltodextrin 0.55, tomato sauce 8; the production method is as follows: weigh each raw material according to the composition of the raw material formula, first add fresh dried moss, fresh lemon slices and appropriate amount of pur...

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PUM

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Abstract

The invention discloses cooking wine for braised cooking and a making method thereof. The cooking wine is made from, by weight, 450-500 parts of millet, 300-400 parts of glutinous millet, 80-100 parts of peas, 100-150 parts of purple potatoes, 200-250 parts of yellow rice or millet wine, 10-15 parts of Chinese prickly ash, 8-10 parts of cassia barks, 2-4 parts of cloves, 4-6 parts of fructus amomi, 8-10 parts of dahurian rose fruits, 2-4 parts of burdock leaves, 4-6 parts of boschniakia rossica, 7-10 parts of deer-horn glue, 50-60 parts of wild chrysanthemum flowers, 25-30 parts of aloe, 4-6 parts of jellyfish, 8-15 parts of ginger, 10-15 parts of lemon juice, 45-50 parts of seasoning powder, 40-50 parts of salt, 4-5 parts of star anise and 7-10 parts of garlic. The cooking wine smells savory and mellow, is pale yellow in color and luster, clear and transparent, has a pure taste, is free of additives, preservatives and pigments and good in seasoning effect, is added with a variety of food materials and traditional Chinese medicinal materials homological in medicine and food, has a rich nutritional value and multiple health care effects, can also promote blood circulation, promote metabolism and the like and has an excellent cooking effect.

Description

technical field [0001] The invention relates to braised cooking wine and a preparation method thereof, belonging to the technical field of condiments. Background technique [0002] Cooking wine is the name of cooking wine. It is made by adding rice wine / huadiao. It has a rich and fragrant aroma and a sweet and mellow taste. Adding cooking wine when cooking can not only effectively remove the fishy smell of fish and meat, but also add flavor to the dishes; Cooking wine can increase the aroma of food, remove fishy smell and relieve greasiness. At the same time, it is also rich in various nutrients necessary for human body, and can even reduce the damage of chlorophyll in vegetables by cooking. Cooking wine contains 8 kinds of amino acids that are necessary for the human body. These 8 kinds of essential amino acids cannot be synthesized by the human body and must be provided from the diet. Currently, the taste of cooking wine is relatively simple, strong, and slightly sour, whi...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/24A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 徐尚英
Owner 安徽海神黄酒集团有限公司
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