Cooking wine

Abstract

The invention discloses cooking wine which belongs to rice wine, and aims at providing the cooking wine with simple process and low brewage cost. The cooking wine is brewed from the following raw materials, by weight: 50 parts of glutinous rice, 2-3 parts of distiller's yeast, and 100-150 parts of water. A brewage method has the following steps: washing the glutinous rice, soaking the glutinous rice in warm water at 30-35 DEG C for 24 hours, and performing removing, steaming, spreading and cooling; uniformly mixing the cooled cooked glutinous rice and the distiller's yeast and water, and naturally fermenting the mixture at room temperature for 30 days; and pressing and filtering the fermented glutinous rice so as to obtain the cooking wine after the filtrate is clarified. The cooking wineof the invention is soft and delicate in taste, strong in aroma, mild in wine property and rich in nutrition, has the advantages of simple making process, low brewage cost and the like, and is the rice wine brewed by using the glutinous rice as a raw material.

Description

Technical field [0001] The invention relates to a rice wine, in particular to a seasoning wine brewed from glutinous rice. Background technique [0002] The alcohol concentration of the seasoning wine is about 16 degrees, the wine tastes mellow, and it is rich in amino acids and vitamins. The amino acids in the seasoning wine can combine with salt during the cooking process to generate amino acid sodium salt, so that the taste of fish and meat becomes more delicious; therefore, adding a little seasoning wine during cooking can make fish, shrimp, and crab smelly The amines are dissolved in alcohol and volatilize together with the alcohol when heated to achieve the purpose of removing fishy; in addition, cattle, sheep, pigs, chickens, ducks, etc. also have different degrees of fishy smell, add appropriate amount of seasoning wine when cooking The fishy smell can also be removed. At present, when brewing seasoning wine according to the traditional method, not only need to soak glu...

AI Technical Summary

Problems solved by technology

At present, when brewing flavored wine according to the traditional method, it is not only necessary to soak glutinous rice for a long time (16-20 days), but also to add Physalis water formed by soaking rice during the fermentation process; not only the process is complicated, the production cycle is long, and the cost is high , and the harmful bacteria in the physalis water will also affect the quality of seasoning wine