Production method of multi-flavor rice wine sauce

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...

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 There is not a complete set of formulas in the formula that can be applied to three groups of people with light taste, moderate taste and heavy taste. Therefore, the stewed vegetables produced by the traditional fragrant stew are all heavy, and the aroma is not harmonious enough.

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