Cooking wine

Abstract

The invention discloses cooking wine, belongs to rice wine, and aims to provide cooking wine which is simple in technology and low in brewing cost. The cooking wine is prepared through brewing the following raw materials in parts by weight: 50 parts of polished glutinous rice, 2-3 parts of distiller's yeast and 100-150 parts of water. A brewing method of the cooking wine comprises the following steps of thoroughly cleaning the polished glutinous rice, soaking the cleaned polished glutinous rice in warm water of 30-35 DEG C for 24 hours, fishing out the soaked polished glutinous rice, steamingthe fished-out polished glutinous rice to obtain cooked polished glutinous rice, spreading the cooked polished glutinous rice for cooling, and performing cooling; uniformly mixing the cooled cooked polished glutinous rice with the distiller's yeast and the water, and performing natural fermentation at normal temperature for 30 days; and squeezing the fermented polished glutinous rice, performing filtration, and clarifying filtrate so as to obtain the cooking wine. The cooking wine disclosed by the invention is soft, fine and smooth in wine taste, rich in fragrance, mild in alcoholic strength and rich in nutrients, has the advantages of being simple in making technology, low in brewing cost and the like, and is rice wine prepared through brewing the polished 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 seasoning wine is about 16 degrees, the wine tastes mellow and rich in amino acids and vitamins. The amino acids in seasoning wine can combine with table salt during the cooking process to form amino acid sodium salt, thus making the taste of fish and meat more delicious; therefore, adding a little seasoning wine during cooking can make fish, shrimp, and crab smell fishy The amine substances in the meat are dissolved in alcohol, and when heated, they volatilize together with the alcohol to achieve the purpose of removing fishy smell; in addition, cattle, sheep, pigs, chickens, ducks, etc. also have different degrees of muttony smell, so add appropriate amount of seasoning wine when cooking. It can also remove the smell of mutton. At present, when brewing flavored wine according to the tradition...

AI Technical Summary

Problems solved by technology

At present, when brewing flavored wine according to the traditional method, not only the glutinous rice needs to be soaked for a long time (16-20 days), but also the physalis water formed by soaking the rice is added 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