Fermented sea-tangle cooking wine and preparation method thereof
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A technology of kelp and cooking wine, applied to the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc.
Inactive Publication Date: 2018-01-19
荣成众智海洋生物科技有限公司
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Abstract
Description
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Problems solved by technology
[0005] Aiming at the problem that there is no pure fermented cooking wine in the market, the present invention develops a fermented seasoning wine that uses kelp and other marine animals and plants to ferment and has obvious health care effects.
Method used
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Examples
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Effect test
Embodiment 1
[0028] 1) Raw material processing
[0029] According to the formula, weigh 100 parts of kelp, 12 parts of green onion, 10 parts of ginger, 8 parts of peppercorns, 5 parts of star anise, 0.5 parts of cinnamon, 1 part of nutmeg, 0.5 parts of amomum, 0.8 parts of grass fruit, 0.5 parts of kaempferen, and 1.2 parts of ginger. part, 1.2 parts of Angelica dahurica, 1.2 parts of cumin, and 0.2 part of clove, pulverized with an ultrafine pulverizer;
[0030] 2) fermentation
[0031] Mix the raw materials treated in 1) with 1000g sterile water, add kelp-specific degrading enzyme, ferment at 35°C for 24-36h, then boil for 15 minutes, cool to 35°C, and dilute to 1000g with 35°C sterile water ;
[0032] 3) filter
[0033] Centrifuge the sterilized solution in 2) to get the supernatant;
[0034] 4) Alcoholic fermentation
[0035] 3) Put the supernatant into a fermenter, then add yeast and 25 parts of white sugar, ferment at 35°C in the dark for 48 hours, then seal it, and then ferment...
Embodiment 2
[0045] 1) Raw material handling
[0046] Weigh 85 parts of kelp, 12 parts of green onion, 10 parts of ginger, 6 parts of peppercorns, 3 parts of star anise, 1.5 parts of cinnamon, 0.8 parts of nutmeg, 0.8 parts of amomum, 0.6 parts of grass fruit, 0.4 parts of kaempferen, and ginger 1.2 parts, 1 part of Angelica dahurica, 1 part of fennel, 0.2 parts of cloves, crushed with a superfine pulverizer;
[0047] 2) fermentation
[0048] Mix the raw materials treated in 1) with 1000g sterile water, add kelp-specific degrading enzyme, ferment at 32°C for 30 hours, then boil for 15 minutes, cool to 35°C, and dilute to 1000g with 35°C sterile water;
[0049] 3) filter
[0050] Centrifuge the sterilized solution in 2) to get the supernatant;
[0051] 4) Alcoholic fermentation
[0052] 3) Put the supernatant into a fermenter, then add yeast and 20 parts of white sugar, ferment at 35°C in the dark for 36 hours, then seal it, and ferment at 30°C for 64 hours;
[0053] 5) Secondary filtr...
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PUM
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Abstract
The invention relates to a fermented sea-tangle cooking wine and a preparation method thereof. The cooking wine is characterized in that the cooking wine comprises the following components in parts bymass according to a formula: 85-100 parts of sea-tangle, 12-15 parts of scallion, 10-12 parts of gingers, 5-8 parts of Chinese prickly ash, 3-5 parts of star anise, 0.5-2 parts of cassia, 0.5-1.2 parts of netmeg, 0.5-1.2 parts of amomum fruits, 0.5-0.8 parts of amomum tsao-ko, 0.3-0.5 parts of Kaempferia galangal, 1-1.5 parts of lesser galangal roots, 0.8-1.2 parts of dahurian angelica roots, 1-1.5 parts of common fennel fruits, 0.2-0.5 parts of clove, 1-1.2 parts of salt, and 5-8 parts of lemon juice. The wine is characterized in that the preparation technology has the following flow: (1) treatment of raw materials; (2) fermentation; (3) filtering; (4) alcoholic fermentation; (5) secondary filtering; (6) sterilization; (7) filling; (8) finishing of preparation. Natural and mellow fermentation type cooking wine prepared by fermentation contains abundant vitamins, sour flavor, citric acid and other deodorizing components. A plurality of spices are selected, a traditional Chinese medicine health preserving theory with scientific compatibility is used, tastes between spices are mutually enhanced, and the product has better effects for removing peculiar smell and enhancing delicious and spicy tastes.
Description
technical field [0001] The invention belongs to the technical field of seasoning processing, and in particular relates to a fermented kelp cooking wine and a preparation method thereof. Background technique [0002] The main component of seasoning wine is mostly fermented wine, distilled wine or edible alcohol, and it is a liquid seasoning prepared and processed by adding salt and plant spices. Because seasoning wine is rich in amino acids, organic acids, alcohol, etc., when it is used to cook fish, meat and other foods, it has the effects of removing fishy smell, increasing freshness, imparting fragrance, and adding flavor, and has become one of the necessary seasonings for people's daily life. one. [0003] At present, traditional cooking wine is generally produced by fermentation of grain, which has the problems of high production cost and relatively large grain consumption. In recent years, most of the seasoning wines use fermented wine, distilled wine or edible alcoho...
Claims
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Application Information
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