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Cooking wine and preparation method thereof

A technology for cooking wine and yellow rice wine, applied in the field of cooking wine and its preparation, can solve the problems affecting the quality and sense of cooking wine, turbidity, precipitation, etc., and achieve the effect of improving storage stability and reducing the possibility of turbidity

Pending Publication Date: 2021-09-10
苏州好唯加食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual production, the processed cooking wine is prone to precipitation and turbidity after being stored for 2-3 weeks, which seriously affects the quality and sensory of cooking wine. Therefore, how to ensure the flavor and storage stability of cooking wine at the same time is an issue that needs to be solved at present. The problem

Method used

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  • Cooking wine and preparation method thereof
  • Cooking wine and preparation method thereof
  • Cooking wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0032] According to the actual use amount of diatomite, according to the weight ratio of diatomite and tannin is 1: 1, take diatomite and tannin, put tannin into water, be mixed with concentration and be the tannin aqueous solution of 25wt%. Put the diatomite into the tannin aqueous solution, heat in a water bath at 60°C for 40 minutes, filter and dry the diatomite to obtain modified diatomite.

preparation example 2

[0034] According to the actual use amount of diatomite, according to the weight ratio of diatomite and tannin is 1: 1.5 to take diatomite and tannin, put tannin into water, be mixed with concentration and be the tannin aqueous solution of 25wt%. Put the diatomite into the tannin aqueous solution, heat in a water bath at 70°C for 45 minutes, filter and dry the diatomite to obtain modified diatomite.

preparation example 3

[0036] According to the actual use amount of diatomite, according to the weight ratio of diatomite and tannin is 1: 2 to take diatomite and tannin, put tannin into water, be mixed with concentration and be the tannin aqueous solution of 25wt%. Put the diatomite into the tannin aqueous solution, heat in a water bath at 80°C for 50 minutes, filter and dry the diatomite to obtain modified diatomite.

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Abstract

The invention relates to the field of cooking wine, and particularly discloses cooking wine and a preparation method thereof. The cooking wine is prepared from the following raw materials: 25 to 30 parts of yellow wine, 0.5 to 0.8 part of fructus tsaoko, 0.2 to 0.5 part of pericarpium citri reticulatae, 1 to 3 parts of tea leaves, 0.5 to 0.8 part of star anise, 0.1 to 0.2 part of fennel, 0.1 to 0.2 part of ginger, 0.08 to 0.12 part of purple perilla and 60 to 80 parts of water. The preparation method comprises the following steps: crushing the fructus tsaoko, the pericarpium citri reticulatae, the tea leaves, the star anise, the fennel, the ginger and the perilla frutescens to obtain spice powder, and extracting the spice powder by using an ethanol water solution to obtain spice extract liquid; uniformly mixing the spice extract liquid, the yellow wine and the water to obtain primary cooking wine, and standing; and extracting a supernate in the primary cooking wine, and filtering to obtain a finished product. The cooking wine has better flavor and storage stability; and in addition, according to the preparation method, impurities such as protein in the cooking wine can be removed, so that the cooking wine has better flavor and storage stability.

Description

technical field [0001] The present application relates to the field of cooking wine, in particular to a cooking wine and a preparation method thereof. Background technique [0002] In daily life, in order to remove the fishy smell in ingredients such as fish, shrimp, meat, when cooking these delicacies, people will use cooking wine to remove the fishy smell. Cooking wine is a condiment prepared and processed by adding plant spices to the base wine of rice wine or white wine. The plant spices added not only endow the cooking wine with the effect of removing fishy smell, but also can improve the flavor of cooking wine and improve the edible taste of cooking products. Taste. [0003] In the specific preparation process, in order to ensure that the cooking wine has high quality and senses, the cooking wine will be filtered to remove impurities in the cooking wine, so that the cooking wine is clear and translucent, with a good luster. However, in actual production, the processe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L27/10A23L5/20
CPCA23L27/24A23L27/10A23L5/27A23L5/273A23V2002/00A23V2200/15A23V2250/21A23V2250/214A23V2300/02A23V2300/14A23V2250/082
Inventor 钱志刚钱剑南朱尧刚
Owner 苏州好唯加食品有限公司