Shrimp-taste cooking wine and preparation method thereof

A cooking wine, shrimp flavor technology, applied in the field of fermentation, can solve the problems of low protein and amino acid content, unsuitable for industrial production, poor utilization of raw materials, etc., achieve high utilization of auxiliary materials, high amino acid nitrogen content, improve quality and flavor effect

Active Publication Date: 2017-12-22
安徽海神黄酒集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the technology disclosed above, the enzymolysis time is long, the protein and amino acid content in the enzymolysis solution are low, and the utilization rate of raw materials is poor, most of them are wasted, which is not suitable for industrial production

Method used

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  • Shrimp-taste cooking wine and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of method that utilizes dried shrimps to produce shrimp-flavored cooking wine, such as figure 1 As shown, cooking wine is produced by enzymatically hydrolyzing shrimp skin and mixing the enzymatic hydrolyzate with rice. The specific production steps are as follows:

[0031] 1Kg of shrimp skin is crushed, add 8Kg of hot water at 45°C to soak for 0.5h, stir slowly, under natural pH conditions. Join 8*10 5 U neutral protease, incubate at 45°C for 2 hours, stirring continuously during the period, and obtain the shrimp skin enzymatic hydrolyzate after the enzymolysis is completed. After the enzymolyzate is centrifuged, the enzymolyzate and enzymolyzed residue are obtained.

[0032] Weigh 100Kg japonica rice, add tap water to soak (the water surface should not cover the japonica rice) for 48 hours, drain the water, and steam the rice with a high-pressure rice steamer. After steaming the rice, quickly add 80kg of cold boiled water to the rice, add 0.8Kg of the above-...

Embodiment 2

[0035] 0.5Kg shrimp skins are crushed, add 2.5Kg 45℃ hot water to soak for 0.5h, stir slowly, under natural pH conditions, add 2.5*10 5 U neutral protease, incubate at 45°C for 2h, stirring constantly during this period. After the enzymolysis is finished, the shrimp skin enzymatic hydrolyzate is obtained. After the enzymolyzate is centrifuged, the enzymolyzate and enzymolyzed residue are obtained.

[0036]Weigh 100Kg japonica rice, soak in tap water for 48 hours, drain the water, and steam the rice with a high-pressure rice steamer. After steaming the rice, quickly add 120kg of cold boiled water to the rice, add 0.25Kg of the above-mentioned shrimp skin enzymatic hydrolyzate residue, add (rice wine) distiller's koji 0.1kg, active dry yeast 0.05Kg (distiller's yeast and active dry yeast need to use 2.5% glucose solution in advance 25°C, activated for 30 minutes), mix well and start fermentation. The 0-5 days of fermentation belong to the pre-fermentation stage, which needs t...

Embodiment 3

[0038] 2.5Kg shrimp skins are crushed, add 25Kg 45 ℃ hot water to soak for 0.5h, stir slowly, under natural pH conditions. Add 2.5*10 6 U neutral protease, incubate at 45°C for 2 hours, stirring continuously during the period, and obtain the shrimp skin enzymatic hydrolyzate after the enzymolysis is completed. After the enzymolyzate is centrifuged, the enzymolyzate and enzymolyzed residue are obtained.

[0039] Weigh 100Kg japonica rice, soak in tap water for 48 hours, drain the water, and steam the rice with a high-pressure rice steamer. After steaming the rice, quickly add 40kg of cold boiled water to the rice, add 2Kg of the residue of the above-mentioned shrimp skin enzymatic hydrolyzate, add 0.5kg of distiller's yeast, and 0.3Kg of active dry yeast (distiller's yeast and active dry yeast need to be activated in advance with 2.5% glucose solution at 25°C. 30min), start fermentation after mixing evenly.

[0040] The 0-5 days of fermentation belong to the pre-fermentation...

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Abstract

The invention discloses shrimp-taste cooking wine and a preparation method thereof. The cooking wine is prepared through fermentation of a main material of polished round-grained rice and an auxiliary material of dried small shrimps. The method at least comprises the following steps of mixing pretreated dried small shrimps with neutral protease, and performing enzymolysis so as to obtain dried small shrimp zymolyte; performing centrifuging to obtain enzymatic hydrolysate and zymolyte residues; then adding the dried small shrimp zymolyte residues into boiled milled rice which is steamed, adding distiller's yeast and active dry yeast, and performing fermentation; and after a primary fermentation period is completed, adding the dried small shrimp enzymatic hydrolysate, performing after fermentation, and after the fermentation is completed, performing filtration so as to obtain wine fluid. According to the cooking wine and the preparation method thereof disclosed by the invention, the dried small shrimps are subjected to baking, crushing and proteolysis treatment, so that the dried small shrimp zymolyte is obtained; the dried small shrimp zymolyte is added to alcoholic fermentative materials, and co-fermentation is performed so that the cooking wine is produced; and the content of amino-acid nitrogen in the shrimp-taste cooking wine is high, so that the shrimp-taste cooking wine not only has rich specific fragrance and palatable taste of cooking wine, but also has the efficacy of enriching the calcium, resisting ageing and protecting the heart.

Description

technical field [0001] The invention belongs to the field of fermentation technology, and relates to a cooking wine fermentation technology, in particular to a fermentation technology for improving the umami taste of cooking wine by enzymatically hydrolyzing shrimp skin, and co-fermenting the enzymatic hydrolyzate and wine grains, specifically a Shrimp-flavored cooking wine produced from shrimp peel enzymatic hydrolyzate and a preparation method thereof. Background technique [0002] Cooking wine is made from grains such as rice, glutinous rice or millet, and fermented by adding koji and active dry yeast. It has a strong aroma and a mellow taste. The alcohol in the cooking wine can remove the fishy smell of the dishes and penetrate into the food, making it soft and tender; the amino acid nitrogen can make the cooked dishes more delicious; the esters can increase the aroma of the dishes. [0003] Shrimp skin has extremely high nutritional value and is rich in protein and cal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24
CPCA23L27/24
Inventor 杨柳刘姗何述栋孙汉巨姚升飞徐尚英
Owner 安徽海神黄酒集团有限公司
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