Big-tank numerical control production process for seasoning cooking wine

A technology for seasoning wine and production process, applied in the field of cooking wine production, can solve the problems of difficult control of the fermentation process of cooking wine, high urethane content, affecting the taste and quality of cooking wine, etc. Easy to operate effect

Inactive Publication Date: 2019-03-19
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

Traditional cooking wine is generally produced by fermentation of grain, and the annual production of cooking wine requires a large amount of grain, which has the problems of high production cost and relatively large grain consumption
[0004] In the production of existing seasoning wine, there is the problem that the amount of wheat koji is too high. On the one hand, it leads to an increase in production cost; High, affecting the taste and quality of cooking wine

Method used

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  • Big-tank numerical control production process for seasoning cooking wine
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  • Big-tank numerical control production process for seasoning cooking wine

Examples

Experimental program
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Effect test

Embodiment 1

[0044] A large tank numerical control production process of seasoning wine, comprising the following steps:

[0045] Step 1. Weigh raw materials according to the following parts by weight: 100 kg of japonica rice, 250 kg of purified water, 1 kg of barley koji, 0.3 kg of rice wine koji, and 0.2 kg of yeast;

[0046] Step 2. Treatment of japonica rice: Use a bucket elevator to lift the japonica rice to a high-level stainless steel rice soaking tank and soak it for 3 days, then release it from the bottom of the soaking rice tank to the conveyor belt, rinse and drain it with water, and then transport it to the rice steamer. The horizontal rice steamer steams for 40 minutes to achieve the effect of cooked but not rotten rice, and then cools the rice with a fan;

[0047] Step 3, drop tank treatment: Add cold water to the cooled rice and drop it into the large stainless steel front fermentation tank through the pipeline, and add pure water of the same quality as japonica rice (contro...

Embodiment 2

[0052] A large tank numerical control production process of seasoning wine, comprising the following steps:

[0053] Step 1. Weigh raw materials according to the following parts by weight: 100kg of japonica rice, 280kg of purified water, 1.5kg of barley koji, 0.3kg of yellow rice wine koji, and 0.18kg of yeast;

[0054] Step 2. Treatment of japonica rice: Use a bucket elevator to lift the japonica rice to a high-level stainless steel rice soaking tank and soak it for 3 days, then release it from the bottom of the soaking rice tank to the conveyor belt, rinse and drain it with water, and then transport it to the rice steamer. The horizontal rice steamer steams for 45 minutes to achieve the effect of cooked but not rotten rice, and then cools the rice with a fan;

[0055] Step 3, drop tank treatment: Add cold water to the cooled rice and drop it into the large stainless steel front fermentation tank through the pipeline, and add pure water of the same quality as the japonica ric...

Embodiment 3

[0060] A large tank numerical control production process of seasoning wine, comprising the following steps:

[0061] Step 1. Weigh raw materials according to the following parts by weight: 100kg of japonica rice, 320kg of purified water, 2kg of barley koji, 0.3kg of rice wine koji, and 0.2kg of yeast;

[0062] Step 2. Treatment of japonica rice: Use a bucket elevator to lift the japonica rice to a high-level stainless steel soaking rice tank and soak it for 4 days, then release it from the bottom of the soaking rice tank to the conveyor belt, rinse and drain it with water, and transport it to the rice steamer. The horizontal rice steamer steams for 50 minutes to achieve the effect of cooked but not rotten rice, and then cools the rice with a fan;

[0063] Step 3, drop tank treatment: Add cold water to the cooled rice and drop it into the large stainless steel front fermentation tank through the pipeline, and add pure water of the same quality as japonica rice (control water te...

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Abstract

The invention discloses a big-tank numerical control production process for seasoning cooking wine. The seasoning cooking wine is processed from the following raw materials in parts by weight: 100 parts of polished round-grained rice, 250-320 parts of purified water, 1-2 parts of wheat koji, 0.3 part of distiller's yeast for brewing yellow rice wine and 0.15-0.2 part of yeast. A processing processof the seasoning cooking wine comprises the following steps: processing of polished round-grained rice, tank falling processing, primary fermentation and after-fermentation treatment, squeezing and sterilization treatment and blending and filtration treatment. Compared with a traditional production method of the seasoning cooking wine, the production process has the advantages that the use amountof the adopted wheat koji is 1%-2% of the polished round-grained rice, the traditional use amount of the wheat koji is 10%-15%, the use amount of the wheat koji is effectively decreased, the contentof ethyl carbamate in the seasoning cooking wine can be reduced, and the taste and quality of the seasoning cooking wine are improved; and the processing process is simple, the fermentation process iscontrolled in real time by virtue of a numerical control system, the polished round-grained rice is fermented at a proper temperature and oxygen concentration, the content of amino acid nitrogen is continuously increased, the wine flavor is relatively coordinated, and the prepared seasoning cooking wine has natural and mellow fragrance.

Description

technical field [0001] The invention belongs to the technical field of cooking wine production, and in particular relates to a large tank numerical control production process of seasoning cooking wine. Background technique [0002] In recent years, with the rapid development of the catering industry, seasoning wine, as a professional liquid condiment for cooking and cooking, is currently widely used in China, from hotels, restaurants, restaurants, food stalls and even families, in fish, meat, etc. Seasoning wine is almost always used in the processing and production of various dishes and some special dishes. [0003] Seasoning wine is one of the indispensable condiments in cooking. As cooking wine, it has the effect of removing fish and meat. The reason why cooking wine can play this role is that ethanol in wine has a volatilization effect, which can volatilize the protein and amines in meat that have a fishy smell, and while removing the fishy smell, it will not damage the...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): C12G3/022
CPCC12G3/02
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