Cocktail preparing method and cocktail
A technology for cocktails and edible alcohol, applied in the field of cocktails, can solve the problems of difference in taste, small amount of cocktails, and difficulty in mass production, and achieve the effects of rich aroma, bright and bright color, and both taste and appearance.
Inactive Publication Date: 2018-11-16
青岛艺播食品科技有限公司
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Problems solved by technology
However, the amount of cocktails prepared by bartenders is small, and it is difficult to mass-produce, and the cocktails are prone to slight differences in taste due to operational errors during preparation, which is difficult to meet the requirements of some wine tasters
Method used
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[0025] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.
[0026] Please refer to figure 1 , this cocktail preparation method, comprises the steps:
[0027] S101: Purify and pre-treat the production water and screen other ingredients, rinse the packaging bottles and caps with filtered water, and extract the auxiliary materials with edible alcohol;
[0028] S201: Add filtered water into the heating tank, then add ingredients including fructose syrup according to the weight ratio, and heat and stir at a heating temperature ...
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The invention provides a cocktail preparing method and a cocktail. The cocktail preparing method comprises the following steps: S101, production water is subjected to purification pretreatment, otherauxiliary materials are screened, a packaging bottle and a bottle cap are disinfected and then washed with filtered water, and the auxiliary materials are subjected to extraction with edible alcohol;S201, the filtered water is added to a heating tank, the auxiliary materials containing high fructose corn syrup are added in parts by weight, the materials are heated and stirred, heating temperatureis 80-90 DEG C, and sterilization treatment is performed for 15-20 min; S301, a syrup solution obtained after heating and stirring is subjected to heat exchange treatment, an auxiliary material extracted solution and the syrup solution subjected to heat exchange treatment are mixed in parts by weight, and primary filtering is performed; S401, citric acid, sodium citrate, potassium sorbate, edibleessence and food coloring are added in parts by weight, mixed and stirred; S501, the uniformly mixed and stirred material is filtered precisely and subjected to filling and cooling. The cocktail canbe produced in a batch manner, and taste is guaranteed.
Description
technical field [0001] The invention belongs to the technical field of cocktails, in particular to a method for preparing a cocktail and a cocktail. Background technique [0002] At present, there are more than 100 popular cocktails in the world. In addition, each bartender has to design his own "self-created cocktail". This is not only a business need, but also a compulsory subject for all levels of research. The cocktail is composed of three elements: base wine, auxiliary wine and auxiliary materials. Cocktails are not only distinguished by taste, but more importantly, visual enjoyment. Base wine, auxiliary wine and auxiliary materials, each of which has a different color. Cocktails are an art of matching, which requires matching tastes and matching colors. For cocktails, the requirements for colors are relatively high. In terms of taste, because the taste of each wine is well known to the bartender, it is more handy to match them. In terms of color, different colors ...
Claims
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Login to View More IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 崔洁时培玉
Owner 青岛艺播食品科技有限公司