Production method of multi-flavor rice wine sauce

A production method, the technology of fragrant bittern, is applied in the field of production of multi-taste fragrant bittern, which can solve the problems of uncoordinated aroma and heavy stewed taste, and achieve the effect of typical fragrance, long aftertaste and rich aroma

Inactive Publication Date: 2019-03-12
安徽海神黄酒集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a production method of multi-taste fragrant stew, which solves the problem that traditional fragrant stew can only produce a kind of taste when used in stewed vegetables, and the existing fragrant stew on the market Th

Method used

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  • Production method of multi-flavor rice wine sauce
  • Production method of multi-flavor rice wine sauce
  • Production method of multi-flavor rice wine sauce

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0032] Example 1

[0033] Such as Figure 1-3 As shown, a method for producing multi-flavored lees, the raw materials and weights in the lees are: 105kg of water, 12-18kg of lees, 6% of semi-dry rice wine, 7-8% of edible salt; The raw materials and weight are: 100kg of rice wine lees, 2-4kg of natural plant mixed spices; the raw materials and weight of natural plant mixed spices are: clove 5-9kg, dried tangerine peel 150-190kg, bay leaf 24-30kg, fennel 32- 38kg, fennel 28-35kg, prickly ash 28-35kg, licorice 18-25kg, cinnamon 20-26kg; as a liquid seasoning product, using this formula, the fragrant lees and lees are rich in aroma, typical, harmonious, and taste Delicious, refreshing and long aftertaste;

[0034] The production steps of the fragrant lees are:

[0035] According to the raw materials and weight ratio of the above natural plant mixed spices, select clove, tangerine peel, bay leaf, fennel, star anise, pepper, licorice, and cinnamon to mix, and the combination is a light-...

Example Embodiment

[0042] Example 2

[0043] Please keep reading Figure 1-3 , The specific combinations of three natural plant mixed spices are:

[0044] The raw materials and weight of the natural plant mixed spices in the light-flavor formula are: clove 5kg, tangerine peel 150kg, bay leaf 24kg, fennel 32kg, fennel 28kg, Chinese pepper 28kg, licorice 18kg, and cinnamon 20kg. The aroma is sufficient and the stewed flavor is light, suitable for For people with light taste;

[0045] The raw materials and weight of the natural plant mixed spices in the moderate formula are: clove 7kg, tangerine peel 170kg, bay leaf 27kg, fennel 35kg, fennel 31kg, Chinese pepper 32kg, licorice 21kg, and cinnamon 23kg. The flavor is moderate, suitable for popular taste;

[0046] The raw materials and weight of each natural plant mixed spice in the halogen-flavored formula are: clove 9kg, tangerine peel 190kg, bay leaf 30kg, fennel 38kg, fennel 35kg, Chinese pepper 35kg, licorice 25kg, cinnamon 26kg, the flavor and taste ar...

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Abstract

The invention discloses a production method of multi-flavor rice wine sauce. According to the production method of the multi-flavor rice wine sauce, the multi-flavor rice wine sauce is prepared from the following raw materials in weight: 105 kilograms of water, 12-18 kilograms of aged distiller's grains, 6% of semi-dry yellow wine, and 7-8% of edible salt; a formula of the aged distiller's grainscomprises the following raw materials in weight: 100 kilograms of yellow wine distiller's grains, and 2-4 kilograms of mixed natural plant spices; and the mixed natural plant spices are prepared fromthe following raw material in weight: 5-9 kilograms of clove, 150-190 kilograms of dried orange peel, 24-30 kilograms of laurel leaves, 32-38 kilograms of fennel, 28-35 kilograms of anise, 28-35 kilograms of Chinese prickly ash, 18-25 kilograms of liquorice roots, and 20-26 kilograms of Chinese cinnamon. The production method of the multi-flavor rice wine sauce comprises the following steps: preparing the aged distiller's grains; and preparing the multi-flavor rice wine sauce. Being used as a liquid condiment product, the multi-flavor rice wine sauce prepared according to the formula is mellowin aroma of distiller's grains, topical and coordinated in fragrance, palatable and refreshing in taste, and long in aftertaste.

Description

technical field [0001] The invention belongs to the field of condiments, and in particular relates to a production method of multi-taste fragrant bittern. Background technique [0002] The distiller's grains left over from brewing rice wine are added with natural plant mixed spices and sealed for more than half a year, which is fragrant grains. The fragrant grains have a strong aroma and contain about 8% alcohol, which has the same seasoning effect as mellow rice wine. Dishes made with fragrant grains and bittern have their own unique flavors. Fragrant grains can be divided into two types: white grains and red grains: white grains are processed from Shaoxing rice wine grains; red grains are a specialty of Fujian. This kind of product needs to add 5% natural red yeast rice when making wine. Fragrant grains can increase the characteristic aroma of dishes, and it is widely used in cooking. . [0003] The traditional fragrant distiller's grains are extracted from the aged dist...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23L27/10
Inventor 姚升飞徐尚英杨新传李德华
Owner 安徽海神黄酒集团有限公司
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