Method for enhancing anchovy seafood wine bouquet

Abstract

The invention discloses a method for enhancing anchovy seafood wine bouquet, which belongs to the fields of seafood exploitation and wine making. The method comprises the following step: crushing anchovy, adding water and protease for enzymatic hydrolysis, uniformly mixing an enzymatic hydrolysate and saccharified sorghum, placing delicate fragrance distiller's yeast for fermenting for 14-17 days for primary fermentation of fermented grains, adding ginger and fermenting the material for 2-3 d to obtain the final fermented grains; adding rice and the delicate fragrance distiller's yeast in the final fermented grains for fermenting for 4-5 days, placing rhodotorula glutinis for fermenting for 2-3 d to obtain the aroma-producing and deodorizing fermented grains; uniformly mixing the aroma-producing and deodorizing fermented grains and the Maotai-flavour vinasse, and fermenting a mixture for 2-3 d to obtain the final anchovy fermented grains, distilling the material, taking the wine, using foreshots with more than 65 DEG for blending with a middle-stage wine at 45-65 DEG according to the volume ratio of 5: 3-4, and storing the material for more than 30 d to obtain the anchovy seafood wine. The anchovy seafood wine has the advantages that wine is soft, light delicious smell and wine fragrance of the anchovy are generated, slight rice fragrance is cooperated, the Maotai flavour is mellow, and the monthfeel is comfortable and lasts a long period of time.

Description

technical field [0001] The invention belongs to the field of seafood development and wine making, and in particular relates to a method for enhancing the aroma of anchovy seafood wine. Background technique [0002] Anchovies are abundant in the ocean, but their small size makes it difficult to process them into clean fish products. Anchovy also has a certain fishy smell, which also greatly limits the development and application of its products. At present, the application of anchovy mainly focuses on the development and application of surimi products. Since the meat quality and taste of anchovies are relatively poor compared with other fish, the surimi products developed from anchovies are relatively weak in competition. [0003] Anchovy contains a large amount of protease, which can partially hydrolyze its own protein; and anchovy is rich in protein, which can be used as a nitrogen source for microbial growth and metabolism. Many studies have found that yeast has a certa...

AI Technical Summary

Problems solved by technology

Since the meat quality and taste of anchovy are relatively poor compared with other fish, the surimi products developed from anchovy are relatively weak in competition