Compound seasoning cooking wine and preparation method thereof

A compound seasoning and formula technology, applied in the field of seasoning production, can solve the problems of removing fishy smell, relieving greasy, and the effect of improving freshness is not good, so as to achieve the effect of rich taste and good taste of dishes

Inactive Publication Date: 2017-05-31
徐克明 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the existing seasoning wine has poor effects of removing fishy smell, degreasing and freshening, the invention provides a compound seasoning wine, the raw material formula of which is:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Various spices are baked by microwave respectively to remove moisture; the spices are 0.1-0.3 parts each of Chinese prickly ash, aniseed, cinnamon, fennel, tangerine peel, grass fruit and Angelica dahurica; 0.05-0.2 parts of jade fruit, cardamom, galangal, kaempferen, amomum, dried ginger and grasswort; 0.03-0.2 parts of angelica and magnolia, 0.5-2 parts of hawthorn and thyme, 0.01-0.1 parts of dried chili.

[0018] 2) Breaking the baked spices separately to obtain granular semi-finished products with a size of 1 mm to 3 mm;

[0019] 3) Add 1 to 3 parts of edible alcohol and / or highly pure grain white wine, add spices, and fully soak to obtain an alcohol-soluble spice solution; add 1 to 3 parts of rice wine and rice wine, add 0.5 to 1 part of edible salt, 0.2 parts of white sugar ~0.5 parts, monosodium glutamate (sodium glutamate), 0.05~0.3 parts of chicken powder, mix and dissolve, heat to boiling point, and obtain flavoring agent solution after cooling;

[0020]...

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PUM

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Abstract

The invention discloses compound seasoning cooking wine and a preparation method thereof, belonging to the technical field of production of seasonings. The invention aims at solving the problems that the traditional seasoning cooking wine is mostly prepared only by using one or two wines and is also subject to the existing seasoning cooking wine spice formula, so that the effects of removing fishiness, eliminating greasiness and enhancing flavor are poor, and better effects can be achieved by further adding other seasonings for assisting the traditional seasoning cooking wine or increasing the dosage of the traditional seasoning cooking wine. According to the compound seasoning cooking wine provided by the invention, multiple wines are compounded, and beer is used as a main base flavor solvent, so that the compound seasoning cooking wine is better in effects of removing fishiness, enhancing flavor and eliminating greasiness compared with the existing method which mainly uses yellow wine and alcohol; the cooking wine is seasoned with fruit wine, thus being richer in flavor; furthermore, the compound seasoning cooking wine is made from multiple spices, and the tastes of the spices can be enhanced by each other by proportioning the spices, so that food cooked by using the compound seasoning cooking wine is better in taste.

Description

technical field [0001] The invention belongs to the technical field of condiment production. Background technique [0002] Seasoning wine is a liquid condiment prepared and processed with fermented wine, distilled wine or edible alcohol as the main component, and edible salt is added, and plant spices can also be added to it. Seasoning wine has the effect of removing fishy smell and mutton. It is one of the necessary condiments in daily life. It has a wide range of uses and is easy to use. It has been favored by more and more cooking masters and family consumers, and the market demand is increasing. [0003] But traditional seasoning wine majority only adopts one or two kinds of wines to be used for making seasoning wine, as the cooking wine that adopts yellow rice wine to make, yellow rice wine and the cooking wine that edible alcohol make up etc., be subject to existing seasoning wine spice formula restriction in addition, its removal The effects of fishy, ​​greasy, and r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
Inventor 徐克明窦文轲
Owner 徐克明
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