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Cooking wine and preparation method thereof

A technology of cooking wine and raw materials, which is applied in the field of cooking wine and its preparation, can solve problems such as single function, lack of nutrition and health care function, and unfavorable human health, and achieve rich nutrition, efficient and environmentally friendly preparation method, strong anti-oxidation ability and anti-microbial The effect on reproductive capacity

Inactive Publication Date: 2017-06-13
青岛宏致复合织造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its function is mainly to remove the fishy smell of fish and meat and increase the aroma of dishes. It does not have the function of nutrition and health care, and its function is single. There are even some cooking wines added with pigments and preservatives, which are very harmful to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A cooking cooking wine, made from the following raw materials in parts by weight: 10 parts of kelp, 10 parts of gecko, 8 parts of ganoderma lucidum, 10 parts of longan, 5 parts of walnut kernels, 15 parts of red dates, 15 parts of glutinous rice, 15 parts of glutinous rice, 10 parts of rice 25 parts of white wine, 15 parts of rosemary, 5 parts of cumin, 5 parts of ginger, 5 parts of garlic, 5 parts of pepper, 4 parts of Chinese prickly ash, 0.8 parts of antioxidant, 0.8 parts of edible salt, and 8 parts of brown sugar.

[0015] Further, a kind of cooking wine, the preparation method is as follows:

[0016] 1) Production of yellow rice wine: steam glutinous rice, sorghum rice, and rice, spread cold, drop into vats, saccharify and ferment, post-ferment, squeeze to obtain raw wine, then clarify, filter, add white wine, decoct, and blend into finished rice wine;

[0017] 2) Production of seafood juice: wash kelp and gecko, crush, add enzyme, refrigerate, put into enzymolysi...

Embodiment 2

[0021] A cooking cooking wine, made from the following raw materials in parts by weight: 15 parts of kelp, 15 parts of gecko, 10 parts of ganoderma lucidum, 15 parts of longan, 8 parts of walnut kernels, 20 parts of red dates, 25 parts of glutinous rice, 25 parts of sorghum rice, and 15 parts of rice 35 parts of white wine, 20 parts of rosemary, 8 parts of cumin, 10 parts of ginger, 11 parts of garlic, 8 parts of pepper, 6 parts of Chinese prickly ash, 2.2 parts of antioxidant, 2.5 parts of edible salt, 12 parts of brown sugar.

[0022] Further, a kind of cooking wine, the preparation method is as follows:

[0023] 1) Production of yellow rice wine: steam glutinous rice, sorghum rice, and rice, spread cold, drop into vats, saccharify and ferment, post-ferment, squeeze to obtain raw wine, then clarify, filter, add white wine, decoct, and blend into finished rice wine;

[0024] 2) Production of seafood juice: wash kelp and gecko, crush, add enzyme, refrigerate, put into enzymoly...

Embodiment 3

[0028] A cooking cooking wine, made from the following raw materials in parts by weight: 12 parts of kelp, 12 parts of gecko, 9 parts of ganoderma lucidum, 12 parts of longan, 7 parts of walnut kernels, 18 parts of red dates, 20 parts of glutinous rice, 20 parts of sorghum rice, and 12 parts of rice 30 parts of white wine, 18 parts of rosemary, 7 parts of cumin, 8 parts of ginger, 10 parts of garlic, 7 parts of pepper, 5 parts of Chinese prickly ash, 1.5 parts of antioxidant, 1.5 parts of edible salt, and 10 parts of brown sugar.

[0029] Further, a kind of cooking wine, the preparation method is as follows:

[0030] 1) Production of yellow rice wine: steam glutinous rice, sorghum rice, and rice, spread cold, drop into vats, saccharify and ferment, post-ferment, squeeze to obtain raw wine, then clarify, filter, add white wine, decoct, and blend into finished rice wine;

[0031] 2) Production of seafood juice: wash kelp and gecko, crush, add enzyme, refrigerate, put into enzymo...

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Abstract

The invention relates to the field of condiment manufacturing, in particular to a cooking wine and a preparation method thereof. Made from the following raw materials by weight: 10-15 parts of kelp, 10-15 parts of geckos, 8-10 parts of Ganoderma lucidum, 10-15 parts of longan, 5-8 parts of walnut kernels, 15-20 parts of red dates, 15-25 parts of glutinous rice servings, 15-25 servings of rice, 10-15 servings of rice, 25-35 servings of white wine, 15-20 servings of rosemary, 5-8 servings of cumin, 5-10 servings of ginger, 5-11 servings of garlic, 5 servings of pepper -8 parts, 4-6 parts of Chinese prickly ash, 0.8-2.2 parts of antioxidants, 0.8-2.5 parts of edible salt, 8-12 parts of brown sugar. The cooking wine provided by the invention and the preparation method thereof are rich in nutrition and contain various trace elements necessary for the human body, and can fully supplement the trace elements lacking in the body through the cooking wine, and the food cooked with the cooking wine has strong antioxidant capacity and antimicrobial resistance. Reproductive ability and special aroma, the preparation method is efficient and environmentally friendly, and the nutrients in the raw materials can be efficiently extracted.

Description

technical field [0001] The invention relates to the field of condiment production, in particular to cooking wine and a preparation method thereof. Background technique [0002] When cooking dishes, adding appropriate seasonings can increase the taste. When cooking meat and meat dishes, cooking wine is usually added to remove the fishy smell. With the improvement of living standards, people have higher and higher requirements for the taste and nutrition of meals. Iodine is an essential One of the elements, iodine deficiency can cause goiter, and eating iodized salt is the main way to supplement iodine. There are many varieties of cooking wine on the market, and they are generally made of rice wine as raw material, and some spices and seasonings are added. Yes, it's a flavored wine. Its function is mainly to remove the fishy smell of fish and meat and increase the aroma of dishes. It does not have the function of nutrition and health care, and its function is single. There ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
Inventor 牟连春
Owner 青岛宏致复合织造有限公司
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