Seasoning wine and making method thereof

Abstract

The invention relates to seasoning wine and a making method thereof. The seasoning wine is made with various plant spices, monosodium glutamate, edible salt, yellow cooking wine and water. The plant spices include, by weight, 0.5-0.75 part of anise, 0.2-0.3 part of tsaoko amomum fruit, 0.25-0.38 part of dried tangerine peel, 0.25-0.38 part of rhizome of lesser galangal, 0.25-0.38 part of cassiabarktree bark, 0.2-0.3 part of immature fruit of long pepper, 0.2-0.3 part of black pepper, 0.1-0.15 part of bay leaf, 0.1-0.15 part of coriander seed, 0.1-0.15 part of fennel, 0.1-0.15 part of rhizome of galanga resurrectionlily, 0.05-0.075 part of clove, and 0.1-0.2 part of Chinese hawthorn fruit. The seasoning wine can significantly remove raw smell of meat, allows no additional plant spices to beadded during cooking, has the functions of aroma enhancing, appetite improving, stomach nourishing, spleen invigorating to improve digestion, and is convenient to use.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a condiment wine and a preparation method thereof. Background technique [0002] Cooking wine is wine specially used for cooking seasoning. Cooking wine is a new variety developed on the basis of yellow rice wine. It is made from 30% to 50% yellow rice wine and added some spices and seasonings. The overwhelming majority of cooking wine used in my country's consumer market is also made of yellow rice wine, adding a small number of spices and seasonings such as ginger and spring onion to make. There is also no special seasoning wine specially made for different livestock and poultry meat products. [0003] At present, this kind of seasoning wine is not effective in enhancing the aroma and deodorization of cooked meat products. When cooking livestock and poultry meat, consumers need to use some plants such as pepper, fennel, and cinnamon for deodorization, flavoring, and aromat...

AI Technical Summary

Problems solved by technology

[0003] At present, this kind of seasoning wine is not effective in enhancing the aroma and deodorization of cooked meat products. When cooking livestock and poultry meat, consumers need to use some plants such as pepper, fennel, and cinnamon for deodorization, flavoring, and aromatization. , clove, cardamom, angelica, angelica and other spices, in order to achieve the desired color and fragrance of food

When these solid spices are used, their volatile oil and effective biologically active substances are mainly used. The disadvantages are: 1. Inconvenient use, more random use, and inaccurate measurement; 2. The cooking time is shorter, and the utilization rate of the active ingredients of the spices is low; Some residues and impurities of spices will be brought into food dishes, affecting the visual aesthetics and quality of food; 4. Sometimes similar dishes will have a large difference in flavor, and the quality is not balanced and stable enough

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