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Fermentation type seasoning rose cooking wine and preparation method thereof

A rose flower and fermented technology, applied to bacteria used in food preparation, medical formulas, plant raw materials, etc., can solve the problems of poor deodorization and deodorization effects, single spice ingredients, no cooking wine, etc., and achieve product taste And the effect of high nutritional value, improving the immune system and improving the body's immunity

Inactive Publication Date: 2019-01-22
黔西南州天麒绿色产业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Ordinary cooking wine has a single spice component, and the effect of removing mutton and fishy smell is not good, and it needs to be cooked with raw food at the same time to remove mutton and fishy smell. No cooking wine that can be eaten directly has been found.

Method used

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  • Fermentation type seasoning rose cooking wine and preparation method thereof
  • Fermentation type seasoning rose cooking wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A fermented seasoning rose cooking wine, made of the following raw materials in parts by weight: 550 parts of roses, 330 parts of lavender, 55 parts of olive nuts, 145 parts of tea tree mushroom, 145 parts of lily, 145 parts of Polygonatum odoratum, 70 parts of sealwort 70 parts of mulberry, 30 parts of astragalus, 35 parts of Dendrobium candidum, 35 parts of white peony root, 20 parts of table salt, 20 parts of white sugar, 30 parts of Cordyceps sinensis, 25 parts of Poria cocos, 60 parts of wolfberry, 35 parts of microbial fermentation agent, 10 parts of natural spices 1300 copies of aged rice wine.

[0037] Further, the natural spices are prepared by mixing fennel, star anise, grass fruit, pepper, ginger, garlic, ginkgo biloba, tangerine peel, aniseed, cinnamon bark, cloves, and cinnamon according to equal quality; the microbial fermentation agent is Aspergillus oryzae, Aspergillus niger, Bacillus subtilis, Lactobacillus thermophiles, Lactobacillus plantarum, and Sac...

Embodiment 2

[0046] A fermented seasoning rose cooking wine, made from the following raw materials in parts by weight: 700 parts of roses, 370 parts of lavender, 75 parts of olive nuts, 185 parts of tea tree mushroom, 185 parts of lily, 185 parts of Polygonatum odoratum, 80 parts of sealwort 80 parts of mulberry, 50 parts of astragalus, 65 parts of Dendrobium officinale, 65 parts of white peony root, 40 parts of table salt, 40 parts of white sugar, 60 parts of Cordyceps sinensis, 55 parts of Poria cocos, 100 parts of wolfberry, 45 parts of microbial fermentation agent, 20 parts of natural spices 1600 copies of aged rice wine.

[0047] Further, the natural spices are prepared by mixing fennel, star anise, grass fruit, pepper, ginger, garlic, ginkgo biloba, tangerine peel, aniseed, cinnamon bark, cloves, and cinnamon according to equal quality; the microbial fermentation agent is Aspergillus oryzae, Aspergillus niger, Bacillus subtilis, Lactobacillus thermophiles, Lactobacillus plantarum, an...

Embodiment 3

[0056] A fermented seasoning rose cooking wine, made from the following raw materials in parts by weight: 600 parts of roses, 340 parts of lavender, 60 parts of olive nuts, 155 parts of tea tree mushroom, 155 parts of lily, 155 parts of Polygonatum odoratum, 72 parts of sealwort 72 parts of mulberry, 35 parts of astragalus, 45 parts of Dendrobium candidum, 45 parts of white peony root, 25 parts of table salt, 25 parts of white sugar, 40 parts of Cordyceps sinensis, 35 parts of Poria cocos, 70 parts of wolfberry, 36 parts of microbial fermentation agent, 12 parts of natural spices parts, 1400 parts of aged rice wine.

[0057] Further, the natural spices are prepared by mixing fennel, star anise, grass fruit, pepper, ginger, garlic, ginkgo biloba, tangerine peel, aniseed, cinnamon bark, cloves, and cinnamon according to equal quality; the microbial fermentation agent is Aspergillus oryzae, Aspergillus niger, Bacillus subtilis, Lactobacillus thermophiles, Lactobacillus plantarum,...

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Abstract

The invention discloses a fermentation type seasoning rose cooking wine, which is prepared from the following raw materials: rose, Avicennia marina, olive nutlet, Agrocybe aegerita, lily, Polygonatumodoratum, Polygonatum sibiricum, mulberry, Milkvetch Root, Dendrobium officinale Kimura et Migo, Radix Paeoniae Alba, edible salt, white granulated sugar, Ophiocordyceps Sinensis, tuckahoe, Chinese wolfberry, a microbial fermentation agent, natural spice and aged yellow wine. The invention further discloses a preparation method of the fermentation type seasoning rose cooking wine. According to thepresent invention, the fermentation type seasoning rose cooking wine is rich in nutrition, contains functional ingredients such as polysaccharides and flavone, has unique flavor, can be subjected todirect stirring eating with cooked food without being cooked with food materials, has advantages of long storage time of up to 40 months, strong odor removing and excellent flavor enhancing effect, and further has health effects of digestion benefiting, sleep benefiting, beautifying, face nourishing, mental tranquilization, nerve calming and immune system improving; and the preparation method hasadvantages of cooking wine production process simplifying, high production efficiency, production cost reducing, high product taste and high nutritional value.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a fermented seasoning rose cooking wine and a preparation method thereof. Background technique [0002] Cooking wine is a kind of wine specially used for cooking and seasoning. The function of cooking wine is mainly to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors fully penetrate into the dishes. Existing seasoning wine is mainly to take fermented wine (yellow wine), distilled wine or edible alcohol component as main body, add edible salt, the liquid condiment that forms. [0003] China has a vast land and abundant resources, and it is also the origin of Chinese herbal medicine. "The same origin of medicine and food" means that many medicines are also food, and there is no absolute boundary between them. "Nei Jing" has a saying: "To cure a disease with a large poison, six out of ten should be eliminated; ...

Claims

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Application Information

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IPC IPC(8): A23L27/24A23L5/30A23L33/00A61K36/8984A61P1/14A61P25/20A61P17/00A61P37/04A61K33/14A61K31/7016
CPCA61K36/8967A61K36/8969A61K36/8984A61P1/14A61P17/00A61P25/20A61P37/04A23L5/32A23L27/24A23L33/00A61K31/7016A61K33/14A61K36/068A61K36/07A61K36/076A61K36/185A61K36/481A61K36/605A61K36/65A61K36/71A61K36/738A61K36/815A61K36/85A23V2002/00A61K2236/19A23V2400/113A23V2400/169A61K2300/00A23V2200/16A23V2200/30A23V2200/32A23V2200/322A23V2200/318A23V2200/31A23V2200/324A23V2250/762
Inventor 陈超文韩品国赵鹏
Owner 黔西南州天麒绿色产业开发有限公司
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