Formula and preparation method of cooking wine

Abstract

The invention belongs to the field of food, particularly relates to the technical field of seasoning preparation, and particularly relates to a cooking wine formula and a preparation method. Comprising cooking wine base liquor, solid-state-method strong-flavor liquor, spice leaching liquor and salt. When the volume percentage is 100%, the addition amount of the solid-state strong-flavor white spirit is 1-5%; the addition amount of the salt is 10-30 g / L, the addition amount of the spice leaching liquor is 0.5%-4%, and the balance is the cooking wine base liquor. According to the cooking wine formula disclosed by the invention, different food materials can be efficiently deodorized.

Description

Technical Field

[0001] The invention belongs to the field of food, in particular to the technical field of condiment preparation, and specifically relates to a cooking wine formula and a preparation method. Background Art

[0002] As a basic condiment, cooking wine is widely used in various cooking processes, especially in the cooking of various fish. It has the effect of removing fishy smell and enhancing freshness, and plays an irreplaceable role.

[0003] Huangjiu originated in coastal areas and is loved by local people for its unique taste and aroma, especially in Jiangsu and Zhejiang. Influenced by its origin, cooking wine is widely used in various seafood cooking processes, and Huangjiu as one of the main ingredients is more easily accepted by local people.

[0004] However, the unique flavor of aged rice wine is not widely accepted by people. People are more accustomed to the ester flavor of liquors such as white wine. Unaged rice wine cannot show special flavor and has a bland body. Through research, it is found that most cooking wines on the market are blended with rice wine and edible alcohol. The alcohol content of the wine is low.

[0005] In the inland cooking background where beef and mutton are the main meat, high-proof liquor is often used as cooking seasoning. However, due to the high alcohol content, the original taste of the ingredients will be destroyed during the cooking process. At the same time, there are certain safety threats when high-concentration liquor is directly used in the cooking process. Therefore, the development of a new high-proof cooking wine with a strong aroma is undoubtedly promising. Summary of the invention

[0006] The purpose of the present invention is to provide a recipe and preparation method of cooking wine for inland use. The cooking wine can effectively remove the fishy smell of different ingredients in different cooking scenarios without destroying the original taste of the ingredients.

[0007] In order to achieve the above invention object, the technical solution of the present invention is as follows:

[0008] A cooking wine formula, two schemes, the difference is only in the different ways of adding spices. The cooking wine formula of one scheme is: including cooking wine base wine, solid-state Luzhou-flavor liquor, spice extract and salt; based on 100% volume percentage, the addition amount of solid-state Luzhou-flavor liquor is 1-5%; the addition amount of salt is 10-30g / L, the addition amount of spice extract is 0.5%-4%, and the rest is cooking wine base wine.

[0009] Furthermore, in the cooking wine formula of the scheme, the preparation steps of the spice extract are: weigh various spices in proportion, crush them with a grinder and mix them to obtain a spice mixture; then add a mixed solution of white wine and water to perform sealed leaching for 2-6 days to obtain a spice extract.

[0010] Preferably, the alcohol content of the solid-state Luzhou-flavor liquor is 20-40 vol%, wherein the total alcohol content is 3-4 times the total weight of the spices.

[0011] Furthermore, the method for preparing the cooking wine of the formula of the scheme comprises the following steps:

[0012] Step 1, weighing each raw material in proportion, and then mixing the solid-state Luzhou-flavor liquor and the cooking wine base liquor;

[0013] Step 2, based on step 1, add the spice extract to the mixed material and mix again;

[0014] Step 3, based on step 2, add salt to the mixed material, mix evenly, then filter the mixed material and sterilize it in a sterilizer at high temperature, and obtain it after cooling.

[0015] Another cooking wine recipe is: including the co-fermentation liquid of spices and cooking wine base wine, solid-state Luzhou-flavor liquor and salt. Based on 100% volume percentage, the added amount of solid-state Luzhou-flavor liquor is 1-5%; the added amount of salt is 10-30g / L, and the remainder is the co-fermentation liquid of spices and cooking wine base wine; in the co-fermentation liquid of spices and cooking wine base wine, the added amount of spices is 0.5-2w / v%.

[0016] Furthermore, in the cooking wine recipe of the scheme, the preparation process of the co-fermentation liquid of the spices and the cooking wine base wine is as follows: various spices are weighed in proportion, crushed and mixed using a grinder to obtain a spice mixture; the spice mixture is added to the material after the main fermentation (also referred to as wine mash) for co-fermentation at low temperature for 16-25 days, and then the fermented material is filtered, sterilized, and aged to obtain the co-fermentation liquid of the spices and the cooking wine base wine.

[0017] Furthermore, the preparation method of the cooking wine formula in this scheme comprises the following steps:

[0018] Step 1, weighing each raw material in proportion, first preparing a cooking wine base, adding spices to the material after the main fermentation in the cooking wine base preparation process, and fermenting together at low temperature to obtain a co-fermentation liquid of spices and cooking wine base;

[0019] Step 2, on the basis of step 1, adding solid-state Luzhou-flavor liquor to the co-fermentation liquid of spices and cooking wine base liquor, and mixing evenly;

[0020] Step 3, based on step 2, add salt to the mixed material, mix evenly, then filter the mixed material and sterilize it in a sterilizer at high temperature, and obtain it after cooling.

[0021] Furthermore, in the above cooking wine formula, the spice is any one or a mixture of multiple of ginger, onion, fennel, star anise, licorice, pepper, cinnamon, mint, tsaoko, bay leaf, nutmeg, and cloves. The proportion of each spice in the spice formula is 0-60% ginger, 0-60% onion, 0-30% fennel, 0-10% star anise, 0-20% licorice, 0-10% pepper, 0-25% cinnamon, 0-25% mint, 0-15% tsaoko, 0-20% bay leaf, 0-30% nutmeg, and 0-25% cloves.

[0022] Preferably, in the cooking wine prepared by the above method, the ethanol content is in the range of 14-18% vol and the total acid content is 3-9 g / L, calculated as lactic acid.

[0023] Preferably, the cooking wine prepared by the above method contains ester compounds, sugars and amino acid nitrogen; wherein the content of ester compounds is 3-130 mg / L; the content of sugars is 10-20 g / L; and the content of amino acid nitrogen is 0.2-0.5 g / L.

[0024] Furthermore, the ester compound is ethyl hexanoate, and the concentration is 1-50 mg / L.

[0025] Analyze the main components of cooking wine for removing fishy smell, and determine the effective range of each component for removing fishy smell for different ingredients.

[0026] Cooking wine is mainly used for common household ingredients, such as sea bass, pork, carp, etc. Generally, the evaluation of effective fishy smell removal effect adopts multivariate statistical methods, which comprehensively considers aroma, taste, fishy smell removal rate, etc.

[0027] According to the characteristics of the ingredients, the weights of aroma, taste and fishy smell removal rates are 30%-40%, 35%-45% and 25%-35% respectively.

[0028] Step 1: The main active ingredient of cooking wine for deodorizing is ethanol. According to the common alcohol content of 12%vol on the market, different proportions of Luzhou-flavor liquor and cooking wine base are selected for blending to achieve a coordination between flavor and deodorizing effect. According to the test, when the proportion of Luzhou-flavor liquor is 1-5%, it has a strong deodorizing ability while achieving consistency in flavor.

[0029] Step 2, according to the cooking wine base wine and the solid-state Luzhou-flavor liquor types determined in step 1, the cooking wine base wine and the liquor composition with different alcohol contents are used to perform a deodorization test. The deodorization test of different meats shows that the alcohol content of the cooking wine base wine and Luzhou-flavor liquor mixed liquid is 12-18% vol, and the deodorization ability is significantly improved while having a unique aroma of liquor.

[0030] Step 3, based on the component ratio determined in step 2, further determining the addition ratio of spices; the cooking wine of the present invention also includes spices and spice extracts, wherein the ratio of the spice extracts to the spices is in the range of 0.5%-4% (v / v), 0.5-2 (w / v); the spices are one or more of ginger, onion, fennel, star anise, licorice, prickly ash, cinnamon, mint, tsaoko, bay leaf, nutmeg, and cloves.

[0031] Step 4: further determine the addition ratio of salt based on the component ratio determined in step 3. The addition range of salt is 10-30 g / L.

[0032] Step 5: Use cooking wine as the base wine, add spices for fermentation after the alcohol fermentation is completed according to the addition ratio of cooking wine deodorizing components determined in the previous step. Alternatively, use spice extract to add during the blending stage. Both methods can be performed simultaneously or separately. After filtering, sterilize with a sterilizer at high temperature, and cool and store.

[0033] Preferably, the addition amount of solid-state Luzhou-flavor liquor is 1-5%.

[0034] The cooking wine formula product of the invention is used for cooking fish, pork, mutton and seafood, and the using method thereof is that 10-30 minutes before cooking, the cooking wine product is used to process the food materials, the ratio of cooking wine to fish is 1:10-20, the ratio of cooking wine to pork is 1:15-25, the ratio of cooking wine to mutton is 1:15-25, and the ratio of cooking wine to seafood is 1:10-15.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] (1) The present invention determines the alcohol content and the optimal proportion range of liquor for use according to the different types and contents of fishy substances in different food materials and different application scenarios, so as to achieve efficient fishy removal for different cooking scenarios of different food materials without destroying the original flavor of the food materials.

[0037] (ii) The invention also introduces strong-flavor liquor into cooking wine based on the fact that deodorized liquor is used for cooking to remove fishy smell. This solves the problem of single flavor of ordinary cooking wine while increasing the alcohol content, and has a good flavor enhancement effect.

[0038] (III) The spice extraction method provided by the present invention can extract the alcohol, ester, phenol, ketone and other aroma and flavor substances in the spices to the greatest extent, and can effectively promote the coordination and unity between different flavor substances and the wine body.

[0039] (IV) The spice fermentation method provided by the present invention can extract the alcohols, esters, phenols, ketones and other aromatic and flavoring substances in the spices to the greatest extent, can effectively reduce the labor, equipment and time costs, etc., and can ensure the coordinated and unified effective integration of the aromatic substances. DETAILED DESCRIPTION

[0040] All features disclosed in this specification, or steps in all methods or processes disclosed, except mutually exclusive features and / or steps, can be combined in any manner.

[0041] Any feature disclosed in this specification, unless otherwise stated, can be replaced by other equivalent or alternative features with similar purposes. That is, unless otherwise stated, each feature is only an example of a series of equivalent or similar features.

[0042] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0043] The cooking wine base is a prior art, and the cooking wine preparation method in ZL2024114372681 can also be used, and the cooking wine base obtained in step S5. The solid-state method Luzhou-flavor liquor is a commercially available product, such as Luzhou Laojiao.

[0044] In the present application, % without special description indicates the mass percentage.

[0045] Example 1: Experiment on removing fishy smell from sea bass (TMA)

[0046] Step 1: The common alcohol content of cooking wine on the market is 12% vol. Different proportions of Luzhou-flavor liquor and cooking wine base are selected for blending, and 10 ml of the mixed liquid is boiled in a basin for 10 minutes for sensory evaluation. At the same time, the sensory evaluation of the uncooked mixed liquid is performed.

[0047] Detection method:

[0048] Sensory evaluation: The aroma value and fishy smell value were used as indicators for comprehensive sensory evaluation, and the scores were scored from 0 to 10, where 0 means no smell, 1 to 4 means strong fishy smell or the aroma is not prominent, 4 to 7 means the aroma is average with a certain fishy smell, 7 to 9 means strong aroma with little fishy smell, and 10 means very strong aroma with almost no fishy smell. The experiment was repeated three times.

[0049] TMA (trimethylamine): refer to GB5009.179-2016 "Determination of trimethylamine in food".

[0050] TBA (thiobarbituric acid value): weigh 5g minced meat into a beaker, add 12.5mL 20% trichloroacetic acid and 10mL distilled water, homogenize at 10000r / min for 1min, centrifuge at 8000r / min at 4℃ for 10min, take 2mL supernatant and mix with 2mL 20mmol / L thiobarbituric acid solution, heat in a boiling water bath for 20min, cool to room temperature (25℃), measure the absorbance at 532nm (A532nm), and use distilled water instead of filtrate as a blank control. Repeat three times for each group of samples, and take the average value of the results. The TBARS value is expressed as milligrams of malondialdehyde (MAD) per kilogram of sample, according to the formula

[0051] Calculated as TBARS / (mgMAD / kg)=(A532nm+0.002)x2.587.

[0052] Determination of fishy smell removal rate: By detecting the TMA content in fish and the TBA content in pork, the fishy smell removal rate of cooking wine was calculated according to the changes before and after the fishy smell compounds. Fishy smell removal rate = reduction in fishy smell substances / content of fishy smell substances in the blank group.

[0053] Table 1 Sensory evaluation of mixed liquors in different proportions before and after cooking

[0054]

[0055] The results show that when the amount of liquor added is 3%, the body and aroma of the liquor are more coordinated.

[0056] Step 2, according to the cooking wine base wine and solid-state Luzhou-flavor liquor ratio of 3% determined in step 1, use cooking wine base wine and liquor compositions with different alcohol content to conduct deodorization test. Use 100g sea bass and add 10g different salts after 20min marination, wash and steam for 8min for evaluation.

[0057] Table 2 Scoring of fish treated with mixed solutions of different alcohol contents

[0058]

[0059] The results showed that the deodorizing effect was better at 16% vol alcohol content.

[0060] Step 3: Based on the 16% vol alcohol content determined in step 2, further determine the addition ratio of spice extract or spice powder, and conduct a deodorization experiment and sensory evaluation.

[0061] The spices are 16g ginger, 8g fennel, 8g star anise, 10g liquorice, 3g prickly ash, 4g cinnamon, 7g mint, 3g tsaoko, 3g bay leaf, 3g nutmeg and 3g cloves. The spice mixture is crushed by a crusher, and then a mixed solution of a strong-flavor liquor and a cooking wine base liquor with an ethanol concentration of 20-40% vol is added for extraction, wherein the total alcohol content is 1-2 times the total weight of the spices, and the mixture is sealed and soaked for 2-6 days to obtain a spice extract.

[0062] Or use a grinder to grind the spice powder mixture, and then add the spice and water mixture to the low-temperature fermentation stage after the cooking wine base is fermented, and ferment it with the wine mash. The water content is 1-5 times the total weight of the spice, and the mixture is fermented for 16 days. After pressing, decocting, and aging, the cooking wine base is obtained.

[0063] Table 3 Scoring of fish meat treated with different spice addition ratios

[0064]

[0065] Step 4, further determining the addition ratio of salt based on the 3% (w / w) spice extract or 1% (w / v) spice powder determined in step 3.

[0066] Table 4 Rating of different salt concentration addition ratios

[0067]

[0068] The results showed that the best cooking effect was achieved when the spice extract was 3% (w / w) or the spice powder was 1% (w / v) and the salt concentration was 20 g / L.

[0069] Embodiment 2-7

[0070] The difference between Example 2 and Example 1 is that the proportion of liquor in step 1 is 1%, and the alcohol content in step 2 is 12% vol.

[0071] The difference between Example 3 and Example 1 is that the proportion of liquor in step 1 is 5%, and the alcohol content in step 2 is 18% vol.

[0072] Example 4 is different from Example 1 in that in step 3, the proportion of spice extract added is 0.5% (w / w) or the proportion of spice powder added is 0.5% (w / v), and in step 4, the proportion of salt added is 10 g / L.

[0073] Example 5 is different from Example 1 in that in step 3, the proportion of spice extract added is 4% (w / w) or the proportion of spice powder added is 2% (w / v), and in step 4, the proportion of salt added is 30 g / L.

[0074] Example 6 is different from Example 1 in that the proportion of liquor in step 1 is 2%, the alcohol content in step 2 is 14% vol, the proportion of spice extract added in step 3 is 2% (w / w) or the proportion of spice powder added is 1.5 (w / v), and the proportion of salt added in step 4 is 20 g / L.

[0075] Example 7 is different from Example 1 in that the spices in step 3 are 14g ginger, 8g fennel, 6g star anise, 10g licorice, 3g pepper, 5g cinnamon, 9g mint, 3g grass fruit, 3g bay leaf, 3g nutmeg, and 3g cloves.

[0076] Example 8: Experiment on removing odor from pork (TBA)

[0077] Step 1: According to the alcohol content of common cooking wine on the market of 12% vol, different proportions of Luzhou-flavor liquor and cooking wine base wine are selected for blending, and 10 ml of the mixed liquid is boiled in a basin for 10 minutes for sensory evaluation. At the same time, the sensory evaluation of the uncooked mixed liquid is performed.

[0078] Table 5 Sensory evaluation of pork before and after treatment with mixed liquids in different proportions

[0079]

[0080]

[0081] The results show that when the amount of liquor added is 3%, the body and aroma of the liquor are more coordinated.

[0082] Step 2, according to the cooking wine base wine and solid-state Luzhou-flavor liquor ratio of 3% determined in step 1, use cooking wine base wine and liquor compositions with different alcohol content to conduct deodorization test. Use 100g sea bass and add 10g different salts after 20min marination, wash and steam for 8min for evaluation.

[0083] Table 6 Scoring of fish treated with mixed solutions of different alcohol concentrations

[0084]

[0085] The results showed that the deodorizing effect was better at 16% vol alcohol content.

[0086] Step 3: Based on the 16% vol alcohol content determined in step 2, further determine the addition ratio of spice extract or spice powder, and conduct a deodorization experiment and sensory evaluation.

[0087] The spices are 20g ginger, 8g fennel, 10g star anise, 10g liquorice, 3g prickly ash, 8g cinnamon, 7g mint, 3g tsaoko, 5g bay leaf, 3g nutmeg and 3g cloves. The spice mixture is crushed by a crusher, and then a mixed solution of Luzhou-flavor liquor and cooking wine base liquor with an ethanol concentration of 20-40% vol is added for extraction, wherein the total alcohol content is 1-2 times the total weight of the spices, and the mixture is sealed and soaked for 2-6 days to obtain a spice extract.

[0088] Or use a grinder to grind the spice powder mixture, and then add the spice and water mixture to the cooking wine base wine after the fermentation is completed, and ferment it with the wine mash at low temperature. The water content is 1-5 times the total weight of the spice, and the mixture is fermented for 16 days. After pressing, decocting, and aging, the base wine is obtained.

[0089] Table 7 Scores of pork treated with different spice addition ratios

[0090]

[0091] Step 4, further determining the addition ratio of salt based on the 4% (w / w) spice extract or 1.5% (w / v) spice powder determined in step 3.

[0092] Table 8 Ratings of different salt concentration addition ratios

[0093]

[0094] The results showed that the best cooking effect was achieved when the spice extract was 4% (w / w) or the spice powder was 1.5% (w / v) and the salt concentration was 20 g / L.

[0095] Examples 8-12

[0096] The difference between Example 9 and Example 8 is that the proportion of liquor in step 1 is 5%, and the alcohol content in step 2 is 18% vol.

[0097] Example 10 is different from Example 8 in that the proportion of spice extract added in step 3 is 0.5% (w / w) or the proportion of spice powder added is 0.5% (w / v), and the proportion of salt added in step 4 is 10 g / L.

[0098] Example 11 is different from Example 8 in that the proportion of spice extract added in step 3 is 4% (w / w) or the proportion of spice powder added is 2% (w / v), and the proportion of salt added in step 4 is 30 g / L.

[0099] Example 12 is different from Example 8 in that the proportion of liquor in step 1 is 2%, the alcohol content in step 2 is 14% vol, the proportion of spice extract added in step 3 is 2% (w / w) or the proportion of spice powder added is 1.5 (w / v), and the proportion of salt added in step 4 is 20 g / L.

[0100] The difference between Example 13 and Example 8 is that the proportion of liquor in step 1 is 1%, and the alcohol content in step 2 is 12% vol.

[0101] Example 14 is different from Example 8 in that the spices in step 3 are 14g ginger, 8g fennel, 8g star anise, 10g licorice, 5g pepper, 8g cinnamon, 9g mint, 4g grass fruit, 3g bay leaf, 3g nutmeg, and 3g cloves.

[0102] Comparative Examples 1-3:

[0103] Comparative Example 1 is different from Example 1 in that the proportion of liquor in step 1 is 0.5%, the alcohol content in step 2 is 10% vol, the proportion of spice extract added in step 3 is 0.2% (w / w) or the proportion of spice powder added is 0.3% (w / v), and the experimental addition amount in step 4 is 40 g / L.

[0104] Comparative Example 2 is different from Example 1 in that the proportion of liquor in step 1 is 6%, the alcohol content in step 2 is 19% vol, and the proportion of spice extract added in step 3 is 6% (w / w) or the proportion of spice powder added is 3% (w / v).

[0105] Comparative Example 3 is different from Example 1 in that the proportion of liquor in step 1 is 0.5%, the alcohol content in step 2 is 10% vol, the proportion of spice extract added in step 3 is 6% (w / w) or the proportion of spice powder added is 3% (w / v), and the experimental addition amount in step 4 is 5 g / L.

[0106] Comparative Examples 4-6:

[0107] Comparative Example 4 is different from Example 1 in that the proportion of liquor in step 1 is 0.5%, the alcohol content in step 2 is 11% vol, the proportion of spice extract added in step 3 is 0.1% (w / w) or the proportion of spice powder added is 0.2% (w / v), and the experimental addition amount in step 4 is 40 g / L.

[0108] Comparative Example 5 is different from Example 1 in that the proportion of liquor in step 1 is 7%, the alcohol content in step 2 is 20% vol, and the proportion of spice extract added in step 3 is 6% (w / w) or the proportion of spice powder added is 4% (w / v).

[0109] Comparative Example 6 is different from Example 1 in that the proportion of liquor in step 1 is 0.5%, the alcohol content in step 2 is 11% vol, the proportion of spice extract added in step 3 is 6% (w / w) or the proportion of spice powder added is 3% (w / v), and the experimental addition amount in step 4 is 40 g / L.

[0110] Table 9 Evaluation of deodorizing effect of embodiments and comparative examples

[0111]

[0112]

[0113] In summary, the present application can analyze the main components of cooking wine for removing fishy smell, determine the effective fishy removal range of each component for different food ingredients, and provide a cooking wine formula, which includes strong-flavor liquor, fermented wine, spices, and salt.

[0114] Cooking wine is mainly used for common household ingredients, such as sea bass, pork, carp, etc. Generally, the evaluation of effective fishy smell removal effect adopts multivariate statistical methods, which comprehensively considers aroma, taste, fishy smell removal rate, etc.

[0115] According to the characteristics of the ingredients, the weights of aroma, taste and fishy smell removal rates are 30%-40%, 35%-45% and 25%-35% respectively. The products made within the given range of alcohol content, liquor addition ratio and spices have a relatively good fishy removal effect on fish, pork and even other meats.

[0116] The above-mentioned embodiments only express the specific implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the protection scope of the present application. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the technical solution concept of the present application, and these all belong to the protection scope of the present application.

[0117] This background section is provided to generally present the context of the invention, and the work of the presently named inventors, the work to the extent described in this background section, and aspects of this section that did not constitute prior art at the time of application are neither explicitly nor implicitly admitted to be prior art to the present invention.

Claims

1. A cooking wine formula, characterized in that: The invention comprises cooking wine base, solid-state strong-flavor liquor, spice extract and salt; based on 100% by volume, the addition amount of the solid-state strong-flavor liquor is 1-5%; the addition amount of the salt is 10-30g / L, the addition amount of the spice extract is 0.5%-4%, and the remainder is cooking wine base.

2. A cooking wine formula, characterized in that: The invention comprises a co-fermentation liquid of spices and a cooking wine base, a solid-state Luzhou-flavor liquor and salt. Based on 100% by volume, the addition amount of the solid-state Luzhou-flavor liquor is 1-5%; the addition amount of the salt is 10-30 g / L, and the remainder is the co-fermentation liquid of spices and the cooking wine base; in the co-fermentation liquid of spices and the cooking wine base, the addition amount of spices is 0.5-2 w / v%.

3. The cooking wine formula according to claim 1, characterized in that: The preparation steps of the spice extract are: weighing various spices in proportion, crushing them with a crusher and mixing them to obtain a spice mixture; then adding a mixed solution of white wine and water to perform sealed leaching for 2-6 days to obtain the spice extract.

4. The cooking wine formula as claimed in claim 3, characterized in that: The alcohol content of solid-state Luzhou-flavor liquor is 20-40 vol%, wherein the total alcohol content is 3-4 times the total weight of spices.

5. The cooking wine formula as claimed in claim 2, characterized in that: The preparation process of the co-fermentation liquid of spices and cooking wine base wine is as follows: various spices are weighed in proportion, crushed and mixed using a grinder to obtain a spice mixture; the spice mixture is added to the material after the low-temperature fermentation is completed, and co-fermented for 16-25 days, and then the fermented material is filtered, sterilized, and aged to obtain the co-fermentation liquid of spices and cooking wine base wine.

6. The cooking wine formula according to claim 1 or 2, characterized in that: The spice is any one of ginger, onion, fennel, star anise, licorice, pepper, cinnamon, mint, tsaoko, bay leaf, nutmeg, and cloves, or a mixture of more thereof; the mass ratio of each spice in the spice formula is 0-60% of ginger, 0-60% of onion, 0-30% of fennel, 0-10% of star anise, 0-20% of licorice, 0-10% of pepper, 0-25% of cinnamon, 0-25% of mint, 0-15% of tsaoko, 0-20% of bay leaf, 0-30% of nutmeg, and 0-25% of cloves.

7. The method for preparing cooking wine according to claim 3, characterized in that: The steps include: Step 1, weighing each raw material in proportion, and then mixing the solid-state Luzhou-flavor liquor and the cooking wine base liquor; Step 2, based on step 1, add the spice extract to the mixed material and mix again; Step 3, based on step 2, add salt to the mixed material, mix evenly, then filter the mixed material and sterilize it in a sterilizer at high temperature, and obtain it after cooling.

8. The method for preparing cooking wine according to claim 5, characterized in that: The steps include: Step 1, weighing each raw material in proportion, first preparing a cooking wine base, adding spices to the material after the low-temperature fermentation in the cooking wine base preparation process, and co-fermenting together to obtain a co-fermentation liquid of the spices and the cooking wine base; Step 2, on the basis of step 1, adding solid-state Luzhou-flavor liquor to the co-fermentation liquid of spices and cooking wine base liquor, and mixing evenly; Step 3, based on step 2, add salt to the mixed material, mix evenly, then filter the mixed material and sterilize it in a sterilizer at high temperature, and obtain it after cooling.

9. Cooking wine prepared by the method of claim 7 or 8, characterized in that: In the obtained cooking wine, the ethanol content ranges from 14 to 18% vol. and the total acid content is 3 to 9 g / L in terms of lactic acid.

10. Cooking wine prepared by the method of claim 7 or 8, characterized in that: The obtained cooking wine contains ester compounds, sugar and amino acid nitrogen; the content of the ester compounds is 3-130 mg / L; the content of the sugar is 10-20 g / L; and the content of the amino acid nitrogen is 0.2-0.5 g / L.

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