Fishy smell removing type Chinese prickly ash cooking wine and preparation method thereof

Abstract

The invention discloses fishy smell removing type Chinese prickly ash cooking wine and a preparation method thereof. According to the cooking wine and the preparation method thereof, fresh green prickleyash is adopted as a main material, and other spices are combined, so that prepared cooking wine mother liquor has very remarkable prickly smell removing and freshness improving effects and is harmonious in fragrance, pure in taste and free of extraneous odor; in addition, according to a preparation process, ultrasonic-assisted secondary extraction is adopted, so that the effective dissolution rate of the spice components in the spices is increased, the dissolution efficiency of the spice components in the spices is improved, the extraction time is shortened to be within 6 hours from traditional 25-60 hours, and the dissolution rate of the effective components of the spices such as Chinese prickly ash is increased to 80% or above; and the Chinese prickly ash cooking wine is filtered by adopting a membrane filtration technology, so that the problems that the traditional natural settling time is long, the effect is poor, or pollution is caused due to diatomite filtration, and effectivecomponent loss is caused can be solved, and the clarity of the Chinese prickly ash cooking wine and the stability of the product quality are improved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to cooking wine with deodorized prickly ash and a preparation method thereof. Background technique [0002] Cooking wine is a seasoning wine used for cooking. Its main function is to remove the fishy smell of fish, poultry meat, livestock meat, etc., and to enhance the aroma and umami taste of dishes. At present, most of the seasoning wines sold in the market in our country are mainly fermented wine, distilled wine or alcohol components, and edible salt, spices, umami flavors, etc. are added to make liquid cooking wine with an alcohol content of 10-20°. [0003] Zanthoxylum bungeanum is a special seasoning and traditional Chinese medicine in my country. It has the functions of warming the middle and dispelling cold, dehumidification, pain relief, insecticide, and fishy poison. Zanthoxylum bungeanum is widely used in cooking and processing to enhance fragrance, remove fi...

AI Technical Summary

Problems solved by technology

The process of producing spicy cooking wine in the prior art mainly uses edible wine to soak spices conventionally. CN104982878A discloses a cooking seasoning wine and a preparation method thereof. CN105249390 discloses a pepper cooking wine and a preparation method thereof. The existing disclosed technology has a long soaking time ( More than 20 hours), low leaching rate (less than 70%) and other defects, and the protein dissolved in the soaking cooking wine will cause the flocculation and turbidity of the cooking wine, which needs to be left to settle for more than 10 days. It is still prone to cloudiness, which affects the image quality of cooking wine