Traditional Chinese medicine spice combined multifunctional cooking wine and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses multifunctional cooking wine combined with traditional Chinese medicine spices and a preparation method of the multifunctional cooking wine. 10 to 15 parts of anise; 15 to 25 parts of clove; 20 to 30 parts of cassia bark; 5-8 parts of bay leaves; 8 to 15 parts of fennel; the preparation method of the multifunctional cooking wine comprises the following steps: preparing a meat source; spices are smeared; and primary fermentation. Through multiple times of fermentation and low-temperature kang making, fragrance is fully released and uniformly permeated, lasting pure composite fragrance is formed, the fragrance is further stabilized through cellaring treatment, the fragrance is uniformly distributed in each layer of meat, the flavor is coordinated and natural, greasiness and peculiar smell are reduced through slow-heating kang making and an oil and smoke discharging process, and the cooking wine is soft and tender in texture, rich in elasticity and good in taste. And the finished product quality and applicability are improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to multifunctional cooking wine with a combination of traditional Chinese medicine and spices and a preparation method thereof. Background Art

[0002] Complex flavor cooking wine has been widely used in cooking for its rich aroma and layering, especially the complex flavor cooking wine with cloves and cinnamon as the main notes, which is deeply favored by consumers for its unique spicy and warm aroma. The preparation method of this type of cooking wine usually uses fermentation and kangning processes to infiltrate the aromatic components of a variety of spices into the wine body or meat, forming a rich complex aroma, which is suitable for seasoning, removing fishy smell and enhancing fragrance, giving dishes a full and layered flavor.

[0003] Most of the existing complex flavor cooking wines that blend cloves and cinnamon achieve aroma penetration through single fermentation and short-term curing. Specifically, a single fermentation process is used to initially combine spices and meat to release the spice components to the surface, and then short-term curing is used to complete the aroma penetration. The principle of this preparation process is to use short-term high temperature to promote the volatilization and penetration of aroma components, thereby forming a more concentrated aroma layer on the surface of meat or wine.

[0004] However, the existing multifunctional cooking wine with a combination of traditional Chinese medicine spices and the preparation method thereof are insufficient in terms of the layering, penetration depth and persistence of the aroma. Due to the lack of multiple fermentations and long-term low-temperature calcining, the aroma cannot be fully released and penetrate into the meat, resulting in insufficient aroma concentration and layering of the finished product. In addition, the short-term high-temperature calcining process easily forms a heavy greasy feeling and odor residue on the surface, which makes the aroma purity insufficient, the meat is relatively rough and hard, lacks persistence and rich layering, which limits the application effect and market competitiveness of the cooking wine. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a multifunctional cooking wine with a combination of traditional Chinese medicine and spices and a preparation method thereof. The present invention fully releases and evenly penetrates the aroma components through multiple fermentations and long-term low-temperature kang cooking, forming a rich, lasting and pure composite aroma. At the same time, the cellaring process improves the stability of the aroma, ensures that the aroma is evenly distributed in each layer of meat, and brings a harmonious and natural flavor. Finally, the slow-fire kang cooking and regular oil and smoke exhaust reduce greasiness and odor residues, making the cooking wine tender and elastic, thereby improving the quality and applicability of the finished product.

[0006] To achieve the above object, the present invention is implemented by the following technical scheme: a multifunctional cooking wine with a combination of Chinese medicinal spices, wherein the composite flavor cooking wine comprises the following components in parts by weight:

[0007] White cardamom: 5-10 portions;

[0008] Star anise: 10-15 portions;

[0009] Cloves: 15-25 parts;

[0010] Cinnamon: 20-30 parts;

[0011] Bay leaves: 5-8 portions;

[0012] Fennel: 8-15 parts;

[0013] Sichuan pepper: 3 to 5 servings.

[0014] The present invention also provides a method for preparing a multifunctional cooking wine with a combination of Chinese medicinal spices, comprising the following steps:

[0015] Meat source preparation;

[0016] spice rub;

[0017] Primary fermentation;

[0018] Turn over the jar for pickling;

[0019] Natural hanging;

[0020] Spraying of fermented wine and secondary fermentation;

[0021] Shaping supplements;

[0022] Misplaced bed;

[0023] Slow-fired kang system;

[0024] Exhaust oil and smoke;

[0025] Cellar fermentation;

[0026] Grading and classification;

[0027] Roasted skin;

[0028] Natural drying;

[0029] Cutting and sterilization;

[0030] Vacuum interior.

[0031] Preferably, the meat source preparation comprises the following steps:

[0032] Select pork hind legs with high lean content for quality testing, including moisture and antibiotic residue testing;

[0033] Meat that passes the test should be immediately refrigerated, with the temperature controlled at 0-4°C;

[0034] Spray 75% alcohol on the surface of the meat source for preliminary sterilization, leave it for 5 minutes and then rinse with sterile water;

[0035] Cut the meat into blocks of about 500 g by weight and thickness, and remove fat and fascia.

[0036] Preferably, the spice application comprises the following steps:

[0037] Weigh white cardamom, star anise, cloves, cinnamon, bay leaves, cumin and peppercorns according to the proportions and grind them into fine powder;

[0038] Manually apply the ground spice powder evenly over the surface of the meat to ensure even coverage.

[0039] Preferably, the primary fermentation comprises the following steps:

[0040] Place the spiced meat into a sealed fermentation tank;

[0041] The temperature is controlled at 20-25°C and the fermentation time is 120 hours;

[0042] Check the temperature and humidity every 24 hours to ensure a stable fermentation environment.

[0043] Preferably, the pickling in the turning tank comprises the following steps:

[0044] After the initial fermentation, turn the meat pieces over one by one and apply a new layer of spice powder;

[0045] Make sure the spice powder is evenly coated and marinating allows the spice ingredients to penetrate more deeply.

[0046] Preferably, the spraying of fermented wine and secondary fermentation comprises the following steps:

[0047] Using cloves, cinnamon, white cardamom and other spices as raw materials, they are soaked in a wine base to form seven-sided wine;

[0048] Evenly spray the surface of the naturally dried meat with Qifang wine;

[0049] The secondary fermentation time is 48 hours and the temperature is controlled at 20℃.

[0050] Preferably, the slow-fired kang system comprises the following steps:

[0051] Select red pine wood as fuel to ensure the purity of smoke during the kang making process;

[0052] The temperature is controlled at 35-45℃ and the cakes are cooked slowly for 45 days.

[0053] During the kang making process, check the temperature and adjust the amount of fuel wood every 2 hours;

[0054] Turn the meat upside down every 7 days to ensure that it is heated evenly.

[0055] Preferably, the oil and smoke exhaust comprises the following steps:

[0056] During the kang making period, oil and smoke exhaust should be carried out once every 24 hours;

[0057] Remove excess oil and smoke to ensure the finished product is odorless and non-greasy.

[0058] Preferably, the cellar fermentation comprises the following steps:

[0059] Put the carefully selected pieces of meat from the kang into the cellar and seal them for storage;

[0060] The cellar temperature is maintained at 18°C ​​and fermented for 30 days;

[0061] During the cellaring process, the fermentation environment is checked regularly to ensure that there is no light and no odor.

[0062] The present invention provides a multifunctional cooking wine with a combination of Chinese medicinal spices and a preparation method thereof. It has the following beneficial effects:

[0063] 1. The present invention fully releases and evenly penetrates aroma components through multiple fermentations and long-term low-temperature kang making, and the composite aroma is rich and lasting, ensuring that the cooking wine can present a mellow and full flavor during application, and the aroma penetrates deeper and has improved persistence.

[0064] 2. The present invention undergoes three fermentations and cellaring treatments, so that the main aroma components of cooking wine are evenly distributed in each layer of meat, thereby improving the stability of the aroma and the overall sense of hierarchy, making the cooking wine flavor harmonious and natural, and the composite aroma is fuller, which is suitable for a variety of cooking applications.

[0065] 3. The present invention reduces the greasy feeling and residual odor through the slow-fire kang system and regular oil and smoke exhaust processes, making the aroma pure and natural, ensuring that the cooking wine has a tender and elastic texture, adding a unique warm taste, and laying the foundation for high-quality composite flavor cooking wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0066] Figure 1 It is a flow chart of the preparation process of the present invention. DETAILED DESCRIPTION

[0067] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0068] Please see attached Figure 1 The embodiment of the present invention provides a multifunctional cooking wine with a combination of Chinese medicinal spices, and the composite flavor cooking wine includes the following components in parts by weight:

[0069] White cardamom: 5-10 parts. White cardamom is characterized by its fresh and slightly bitter aroma. It plays a role in enhancing the overall aroma of cooking wine. A proper amount of white cardamom not only balances the taste of other spices, but also adds a layered feeling to the wine.

[0070] Star anise: 10-15 parts. Star anise has a strong spicy and sweet aroma, which can be well combined with the fermented aroma of cooking wine, adding a sweet flavor to the compound spices. In addition, star anise has a strong effect of removing fishy smell and enhancing fragrance. Using star anise in the cooking wine formula can effectively cover the odor of other ingredients and make the overall aroma more coordinated.

[0071] Cloves: 15-25 parts. Cloves have a strong and lasting aroma, with the dual characteristics of coolness and spiciness. A higher proportion of cloves can significantly enhance the aroma level of cooking wine, making the cooking wine show a distinct clove aroma after fermentation, while enhancing the complexity of the wine. The main component of cloves, eugenol, can fully volatilize during heating or fermentation, blending with other spices to form a complex aroma, and finally presenting a strong and harmonious main aroma.

[0072] Cinnamon: 20-30 parts. Cinnamon contains cinnamaldehyde and other ingredients. Its warm aroma can alleviate the spicy aroma of cloves and produce a good balance. Cinnamon not only brings a heavy aroma foundation to the complex flavor cooking wine, but also can enhance the overall layering, making the cooking wine more full-flavored in use, especially in the cooking process, it can show excellent heat-resistant aroma;

[0073] Bay leaves: 5-8 portions. The addition of bay leaves can make cooking wine more suitable for a variety of cooking applications. At the same time, its fresh aroma can also enhance the overall harmony of the finished product and make the complex aroma more layered.

[0074] Fennel: 8-15 parts. By adding fennel, the compound-flavored cooking wine presents a sweet aftertaste in the spicy aroma, enriching the aroma level of the wine.

[0075] Sichuan peppercorns: 3-5 portions. The main ingredients of Sichuan peppercorns are geraniol and piperine, which can add a subtle spicy aroma and fresh taste to cooking wine, making it more suitable for a variety of dishes during use. While enhancing the complex aroma of cooking wine, it also adds a special spicy layer to the overall aroma, making the finished product's complex aroma unique and diverse.

[0076] Please see attached Figure 1 The present invention also provides a method for preparing a multifunctional cooking wine with a combination of Chinese medicinal spices, comprising the following steps:

[0077] Meat source preparation: The inspection and disinfection process in the meat source preparation step can effectively ensure the freshness and hygiene of the meat source, avoid bacterial contamination, and provide a basic guarantee for the smooth progress of subsequent processes. The refrigeration process prevents the meat source from deteriorating, while maintaining the elasticity of the meat, preparing for the subsequent penetration of spices. Through meat source preparation, the quality and aroma stability of the finished product can be guaranteed to the greatest extent;

[0078] Spice application: Even spice application ensures that the main ingredients of the spices can directly contact the meat, allowing the meat to fully absorb the aroma during the subsequent fermentation process, thus forming a rich aroma layer. The initial standing time also helps the effective ingredients of the spices gradually penetrate into the surface of the meat, making the aroma of the finished product fuller and more natural during the subsequent fermentation process.

[0079] The primary fermentation process activates the aromatic components in the spices by controlling the temperature and humidity, so that the aroma of spices such as cloves and cinnamon can be fully released and penetrate into the meat in a suitable environment, forming the basic aroma layer of cooking wine, laying a good foundation for the final complex aroma;

[0080] Turning the vat over for marinating, by turning the vat over again and re-applying spices, can enhance the penetration depth of spices, so that the inner and outer layers of the meat can evenly absorb the aroma, which can enhance the aroma concentration of cooking wine and make the compound aroma layer richer and fuller;

[0081] Natural hanging: through natural hanging, the aroma of the finished product is more harmonious and uniform, avoiding the problem of excessive aroma or inconsistent layers;

[0082] Spray the fermented wine and ferment it twice. The use of Qifang wine during the second fermentation further enriches the aroma level, so that the aroma of the cooking wine is better integrated and enhanced, and the composite aroma of the finished product is more intense and uniform;

[0083] Shaping and filling materials not only make the finished product look neat and beautiful, but also make the aroma of cooking wine present the best effect on the surface, thus improving the visual appeal of the finished product and the stability of the aroma level;

[0084] The staggered kang method allows each piece of meat to be heated evenly, avoiding uneven heat caused by overlapping, and improving the uniformity of aroma and the quality of the finished product;

[0085] Slow-cooking on a kang: The low-temperature environment of slow-cooking on a kang fully activates the aroma molecules of the spices, allowing them to gradually penetrate and blend with the meat, forming a layered sense of complex aroma, making the aroma of the finished product more intense and lasting;

[0086] Oil and smoke exhaust: the oil and smoke exhaust process can effectively remove excess oil, improve the purity of the aroma of the finished product, and make the aroma of cooking wine more natural and soft;

[0087] Cellar fermentation: Cellar fermentation makes the aroma of the finished product more uniform and rich, and the persistence of the aroma is also enhanced, and the final product has a fuller and mellower complex aroma;

[0088] Grading and classification: Grading and classification steps ensure the uniformity and high-end quality of products, making them more suitable for positioning diversified applications in the market and meeting the needs of different consumers;

[0089] Roasting the meat on the skin not only adds beauty to the finished product, but also increases the crispy taste, forming a variety of layered effects, and significantly improves the flavor of the product;

[0090] Natural airing can keep the finished product moderately moist and with a good aroma, so that the finished product can still maintain a strong aroma for a long time after packaging;

[0091] Cutting and sterilization: The cutting and sterilization process ensures the hygienic safety of the finished product and meets food safety requirements. At the same time, the specifications of the cut pieces are convenient for subsequent packaging and sales;

[0092] Vacuum packaging can effectively prevent the influence of outside air on the product, so that the aroma of the product will not dissipate, while ensuring the aroma stability and freshness during long-term storage.

[0093] Please see attached Figure 1 In a preferred embodiment of the present invention, the meat source preparation comprises the following steps:

[0094] Select pork hind legs with high lean meat content for quality testing, including moisture and antibiotic residue testing. When selecting meat, the meat should be fresh and elastic, light pink or light red in color, with clear meat fiber texture and no fat particles. After the meat source is selected, a series of quality tests are carried out, mainly including moisture content and antibiotic residue testing. The moisture content is required to be controlled at around 70%, which meets the standard of fresh meat. The antibiotic residue test adopts a rapid test method to ensure that no residue is detected to meet food safety standards. This step ensures the hygiene and quality of the meat source, lays the foundation for subsequent spice penetration, fermentation and other processes, makes the final aroma and taste of the cooking wine more natural and pure, and ensures that the finished product meets high standards in terms of sensory and safety.

[0095] The qualified meat source is immediately refrigerated at a temperature of 0-4°C. The refrigeration step inhibits bacterial growth through the low temperature environment, delays oxidation and water loss of the meat source, ensures that the meat quality remains in the best condition, and avoids odor during the fermentation process. Refrigeration not only prolongs the freshness of the raw materials, but also makes the subsequent spice application and fermentation process smoother, thereby ensuring the high-quality flavor and quality stability of the finished cooking wine;

[0096] Spray 75% alcohol on the surface of the meat source for preliminary sterilization, and rinse with sterile water after leaving it for 5 minutes. The sterilization steps of alcohol spraying and rinsing can effectively remove bacteria or other microorganisms on the surface of the meat source, ensuring that the initial sanitary conditions of the meat block meet the standards. Through this step, the subsequent fermentation environment can be purer, avoiding the odor caused by bacterial reproduction, thereby maintaining the pure aroma of the cooking wine and improving the flavor quality of the final product;

[0097] The meat is divided into blocks of about 500 grams according to weight and thickness, and the fat and fascia are removed. The precise division and removal of fat and fascia ensure that the meat blocks are evenly heated and absorb aroma during the fermentation and kang-cooking process, making the aroma level of the final product more stable. At the same time, the uniform thickness of the meat blocks ensures consistent penetration depth of the spices, providing a guarantee for the complex aroma and taste consistency of the finished product, thereby improving the overall quality of the cooking wine and the consumer experience.

[0098] Please see attached Figure 1 In a preferred embodiment of the present invention, the fragrance application comprises the following steps:

[0099] Weigh white cardamom, star anise, cloves, cinnamon, bay leaves, cumin and peppercorns according to the proportions and grind them into fine powder. The fine powder particle size ensures that the aroma substances of the spices can fully penetrate the meat, so that they are evenly released during the fermentation process, avoiding the problem of uneven aroma due to too large particles. Through temperature-controlled grinding, the natural aroma of the spices can be fully retained, providing a stable and rich complex aroma for the final cooking wine.

[0100] Manually apply the ground spice powder evenly on the surface of the meat to ensure uniform coverage of the spices. Through manual application, the spice powder can be evenly attached to the surface of the meat, so that each piece of meat can evenly absorb the aroma, thereby obtaining a more uniform aroma layer in the subsequent fermentation and kang-cooking process. Manual application can also ensure that the spices will not be lost due to mechanical force, thereby maintaining the concentration and layering of the aroma to the greatest extent. The static step allows the spice powder to initially penetrate into the surface of the meat when attached, providing a sufficient aroma foundation for subsequent fermentation. Finally, the uniform coverage of spices can give the cooking wine a stable and rich complex aroma, making its flavor more lasting and its layering clearer.

[0101] Please see attached Figure 1 In a preferred embodiment of the present invention, the primary fermentation comprises the following steps:

[0102] Put the meat pieces coated with spices into a sealed fermentation tank. The sealed environment can not only prevent the invasion of miscellaneous bacteria, but also provide a suitable microenvironment for the penetration of the spices into the meat. In this process, the aromatic components in the spices can be more evenly distributed and absorbed by the meat. At the same time, the meat pieces are fully in contact with the spices in the sealed state, making the compound aroma of the finished product rich and stable.

[0103] The temperature is controlled at 20-25℃ and the fermentation time is 120 hours. This temperature range is the ideal temperature for the aroma components of spices such as cloves and cinnamon to be fully released, so that their aromatic molecules can be fully released in the fermentation tank and combined with the protein and fat in the meat to form a layered aroma structure. The 120-hour continuous fermentation time further ensures the penetration depth of the aroma, making the flavor of the cooking wine more rich and natural. By controlling the temperature and time, the aroma intensity and flavor stability of the cooking wine are improved.

[0104] Check the temperature and humidity every 24 hours to ensure a stable fermentation environment. Through 24-hour periodic inspection and adjustment, the adverse effects of temperature and humidity fluctuations on the fermentation effect are avoided, making the aroma of the cooking wine more uniform and lasting, ensuring the consistency of the finished product flavor and high quality stability.

[0105] Please see attached Figure 1 In a preferred embodiment of the present invention, the pickling process comprises the following steps:

[0106] After the initial fermentation, the meat pieces are turned over one by one and a layer of spice powder is reapplied. Turning the vat over allows all surfaces of the meat pieces to be evenly aerated, avoiding uneven aroma concentrations caused by different positions in the fermentation vat. Reapplying a layer of spice powder after turning the vat over can effectively replenish the aroma and further enhance the meat's absorption of spices. This process ensures that the aroma is evenly penetrated in the inner and outer layers of each piece of meat, thereby forming a richer and more balanced aroma layer in the final product. The combination of turning the vat over and reapplying spices makes the aroma of the cooking wine fuller and more lasting, and improves the aroma stability of the product;

[0107] Ensure that the spice powder is evenly covered, and marinate to allow the spice ingredients to penetrate deeper. Marinate can further promote the active ingredients of the spices to penetrate deep into the meat under low temperature. Uniform spice coverage allows each piece of meat to absorb equal aroma components, ensuring consistent aroma concentration during the marinating process. Slow marination at a suitable temperature not only allows the aroma to steadily penetrate deep into the meat, but also allows the aroma of cooking wine to naturally blend with the meat, producing a lasting complex aroma layer. The finished cooking wine after marination has better aroma depth and rich layering, giving the finished product excellent flavor performance during cooking and seasoning.

[0108] Please see attached Figure 1 In a preferred embodiment of the present invention, spraying fermented wine and secondary fermentation comprises the following steps:

[0109] Using cloves, cinnamon, white cardamom and other spices as raw materials, soaking them in a wine base to form Qifang wine. The high purity of the wine base can well extract the aromatic components of the spices, so that the aroma substances of the main spices such as cloves, cinnamon and white cardamom are fully dissolved in the wine, forming a rich complex aroma. Regular shaking during the soaking process can promote the uniform distribution of the aroma. The final Qifang wine has a stable aroma and rich layers, which provides a good foundation for the aroma penetration in the secondary fermentation process, thereby improving the aroma concentration and durability of the final product;

[0110] The surface of the meat blocks that have been naturally hung is evenly sprayed with Qifang wine. The atomized spraying method allows the Qifang wine to be evenly distributed to avoid excessive wine causing uneven aroma concentration. The static process helps the wine and aroma components to further penetrate into the surface layer, laying the foundation for the aroma of the secondary fermentation. This process ensures that the aroma of the finished cooking wine is rich and evenly distributed, adding a unique composite aroma layer to the finished product.

[0111] The secondary fermentation time is 48 hours, and the temperature is controlled at 20℃. The fermentation temperature of 20℃ is suitable for the diffusion and penetration of the aroma molecules of Qifang wine in the meat, so that the main aromas such as cloves and cinnamon can slowly and deeply penetrate into the meat; the 48-hour fermentation time provides sufficient penetration time for the aroma components of Qifang wine, and the aroma diffuses evenly in the fermentation tank, ensuring that the aroma concentration of each piece of meat is consistent. Through the secondary fermentation, the aroma layers of the meat are further enriched, and the final composite aroma of the finished cooking wine is more intense, long-lasting and stable, meeting the high-quality flavor requirements.

[0112] Please see attached Figure 1 In a preferred embodiment of the present invention, the slow-fire kang system comprises the following steps:

[0113] Selecting red pine wood as fuel ensures that the smoke during the kang cooking process is pure. The slight smoky aroma produced when burning red pine wood can complement the aroma components such as cloves and cinnamon in the cooking wine, making the aroma of the finished product more natural and pure. In addition, the smoke of red pine wood is relatively pure, which can reduce the interference with the original aroma of the meat, thereby ensuring the overall flavor of the cooking wine. Using red pine wood as fuel not only makes the kang cooking process continuous and stable, but also effectively avoids the odors that may be brought by other woods, and improves the aroma purity and high quality of the finished product;

[0114] The temperature is controlled at 35-45℃, and the meat is cooked over a slow fire for 45 days. The low temperature and slow fire cooking allows the aroma of the spices to be slowly released over a long period of time, and the aroma molecules can penetrate deeply into the meat, bringing a more mellow aroma layering. The cooking time is extended to 45 days, which not only ensures the stable penetration of the aroma, but also allows the fat in the meat to gradually evaporate, increasing the aroma intensity, so that the aroma of the finished product is rich and lasting and not easy to dissipate, and the texture of the finished product is softer and more elastic;

[0115] During the kang cooking process, the temperature is checked and the amount of wood is adjusted every 2 hours. This step ensures that the aroma can evenly penetrate and penetrate into all layers of the meat, improving the aroma concentration and persistence of the finished cooking wine, while maintaining the uniformity and tenderness of the meat texture.

[0116] The meat pieces are turned upside down every 7 days to ensure that they are evenly heated. Regularly turning the meat pieces up and down allows each layer to be heated evenly, and meat pieces in different positions can be evenly affected by smoke and temperature, avoiding uneven aroma concentration. The turning operation ensures that the aroma penetrates evenly into each piece of meat, enhancing the overall aroma layering and making the complex aroma of the finished cooking wine more coordinated and consistent. In addition, through uniform heating, the taste of the meat is more tender and consistent, avoiding local overheating or dryness, and making the finished product have a higher sense of quality and stable aroma performance.

[0117] Please see attached Figure 1 In a preferred embodiment of the present invention, the oil and smoke exhaust comprises the following steps:

[0118] During the kang cooking period, oil and smoke exhaust treatment is carried out every 24 hours. Regular oil and smoke exhaust can effectively prevent the accumulation of oil and fat, avoid rancidity or odor during the high-temperature kang cooking process, and ensure the pure flavor of the finished product. Treatment is carried out every 24 hours, which can not only ensure the timely removal of smoke and oil, but also avoid the residual greasy feeling, and provide guarantee for the texture and taste of the finished product. Through the regular oil and smoke exhaust operation, the aroma of the finished cooking wine is purer and fresher, without odor impurities, and the overall flavor is more harmonious and natural;

[0119] Remove excess oil and smoke to ensure that the finished product has no peculiar smell and no greasiness. Removing excess oil and smoke can prevent the unpleasant smell and greasiness generated during the kang-cooking process, maintain the refreshing taste of the meat, and make the composite aroma of the finished product purer. Oil and smoke exhaust treatment can effectively avoid the interference between the aroma of spices and excess oil, ensure that the aroma of the cooking wine is rich without losing its freshness, make the flavor layers of the finished product more distinct, and improve the quality and sensory experience of the finished product. By ensuring that the finished product has no peculiar smell and no greasiness, this method enhances the palatability of the finished product and meets consumers' demand for high quality cooking wine.

[0120] Please see attached Figure 1 In a preferred embodiment of the present invention, the cellar fermentation comprises the following steps:

[0121] The carefully selected meat pieces are placed in the cellar and sealed. The sealed state creates the best conditions for the internal fermentation of the meat pieces, so that the aroma and flavor of the finished product can achieve a stable and lasting effect under natural conditions. Through sealed storage, the complex aroma of the cooking wine is consolidated and deepened, making the finished product more mellow and full-bodied.

[0122] The cellar temperature is maintained at 18°C ​​and fermented for 30 days. Under the above conditions, the microbial activity inside the meat slowly and evenly ferments, allowing the aroma to gradually blend into the meat. To ensure the stability and consistency of fermentation, the temperature changes must be strictly monitored during the cellar. If the temperature is too high, ventilation can be added to lower the room temperature; if the temperature is too low, it needs to be slightly heated to maintain a constant temperature.

[0123] During the cellaring process, the fermentation environment should be checked regularly to ensure that it is light-free and odor-free. Regularly checking and ensuring the light-free and odor-free conditions of the cellaring environment will help prevent external factors from interfering with the fermentation of the meat and ensure that the aroma is pure and natural. A lightless environment can avoid discoloration of the meat and loss of aroma due to photooxidation. An odor-free environment can prevent other odors from contaminating the aroma of the meat, making the composite aroma of the finished product more pure and natural. Finally, through stable cellar fermentation, the aroma of the cooking wine reaches the optimal concentration and layering, with a long-lasting and balanced composite flavor, which improves the overall quality of the finished product.

[0124] In order to better understand the present invention, the above contents are described in detail below in conjunction with specific embodiments.

[0125] Example 1: Warm, spicy and sweet composite flavor cooking wine

[0126] Material composition:

[0127] White cardamom: 8%

[0128] Star anise: 12%

[0129] Cloves: 20%

[0130] Cinnamon: 28%

[0131] Bay leaf: 6%

[0132] Cumin: 15%

[0133] Sichuan pepper: 11%

[0134] Preparation process:

[0135] Meat preparation: Select high-quality pork hind leg meat, refrigerate it after quality inspection, sterilize it with 75% alcohol, and cut it into 500g pieces.

[0136] Spice application: Weigh white cardamom, star anise, cloves, cinnamon, bay leaves, fennel and peppercorns according to the recipe ratio, grind them into 100 mesh powder and apply them evenly on the surface of the meat.

[0137] Primary fermentation: Place the meat in a fermentation tank, seal and ferment for 120 hours, keep the temperature at 20-25°C, and check the ambient temperature and humidity every 24 hours.

[0138] Turn over the meat and marinate for 24 hours to enhance aroma penetration.

[0139] Natural drying: Hang the marinated meat to air dry for 24 hours, keeping the temperature at 15-20℃.

[0140] Spraying Qi Fang wine and secondary fermentation: Soak cloves, cinnamon, white cardamom and other spices for 7 days to make Qi Fang wine, spray it on the surface of the meat and ferment it at 20℃ for 48 hours.

[0141] Slow-fire kang cooking: Use red pine wood as fuel, control the temperature at 35-45℃, and cook for 45 days. Check the temperature and adjust the amount of wood every 2 hours, and turn the meat every 7 days.

[0142] Oil and smoke exhaust: Drain oil and smoke every 24 hours during kang making to ensure there is no odor or greasy feeling.

[0143] Cellar fermentation: Place the meat pieces in a sealed cellar at 18°C ​​for 30 days to ferment, ensuring that the environment is light-free and odor-free.

[0144] Embodiment 2: Fresh and slightly spicy compound flavor cooking wine

[0145] Material composition:

[0146] White cardamom: 6%

[0147] Star anise: 15%

[0148] Clove: 18%

[0149] Cinnamon: 25%

[0150] Bay leaf: 8%

[0151] Cumin: 12%

[0152] Sichuan pepper: 16%

[0153] Preparation process:

[0154] Meat source preparation: The same operating steps as in Example 1, the refrigerated meat blocks are disinfected with alcohol, cut and processed into 500 g specifications.

[0155] Spice application: Weigh white cardamom, star anise, cloves, cinnamon, bay leaves, cumin and peppercorns according to the ratio, grind them into fine powder and apply it evenly on the surface of the meat.

[0156] Initial fermentation: Ferment in sealed container at 20-25°C for 120 hours. Check temperature and humidity every 24 hours to ensure stable fermentation.

[0157] Turn over and marinate: Take out the meat pieces, turn them over one by one and re-apply a layer of spice powder, and marinate for 24 hours to enhance the aroma penetration.

[0158] Natural hanging: Hang the marinated meat to air dry for 24 hours to enhance the elasticity of the meat and ensure that the aroma penetrates evenly.

[0159] Spraying Qifang wine and secondary fermentation: Qifang wine is made from spices such as cloves, cinnamon and white cardamom. It is sprayed on the meat and fermented at 20℃ for 48 hours.

[0160] Slow-fire kang cooking: Red pine wood is used as fuel, and the kang temperature is controlled at 35-45°C for 45 days. During this period, the temperature is checked and the amount of wood burned is adjusted every 2 hours, and the meat is turned over every 7 days.

[0161] Oil and smoke exhaust: Drain oil and smoke every 24 hours to avoid smoke residue or grease accumulation affecting the aroma.

[0162] Cellar fermentation: Place the meat in a lightless and odorless cellar, control the temperature at 18°C, and seal and ferment for 30 days to make the aroma stable and rich.

[0163] Example 3: Warm and mellow Luzhou-flavor composite flavor cooking wine

[0164] Material composition:

[0165] White cardamom: 7%

[0166] Star anise: 10%

[0167] Clove: 22%

[0168] Cinnamon: 30%

[0169] Bay leaf: 5%

[0170] Cumin: 13%

[0171] Sichuan pepper: 13%

[0172] Preparation process:

[0173] Meat source preparation: Similar to the above-mentioned embodiment, the meat is refrigerated, sterilized with alcohol and cut into pieces to ensure the cleanliness and freshness of the meat source.

[0174] Spice rub: Weigh white cardamom, star anise, cloves, cinnamon, bay leaves, cumin and peppercorns, grind into 100 mesh fine powder and spread evenly on the meat, ensuring it is fully covered.

[0175] Initial fermentation: Ferment in a sealed container at 20-25°C for 120 hours, and monitor the temperature and humidity every 24 hours to maintain a stable fermentation environment.

[0176] Turn over the meat pieces for marinating: After fermentation, turn them over one by one and evenly apply spice powder again and marinate for 24 hours to enhance the aroma.

[0177] Natural hanging: Hang the marinated meat naturally for 24 hours, control the temperature at 15-20℃, so that the surface moisture can evaporate and increase the aroma concentration.

[0178] Spraying Qifang wine and secondary fermentation: Qifang wine made by soaking cloves, cinnamon and white cardamom is evenly sprayed on the surface of the meat and secondary fermented at 20℃ for 48 hours.

[0179] Slow-fire kang cooking: Use red pine wood as fuel, control the temperature at 35-45℃, cook for 45 days, check the temperature and adjust the amount of wood every 2 hours, and turn the meat over every 7 days.

[0180] Oil and smoke drainage: Drain the meat every 24 hours to ensure that there is no excess oil on the surface of the meat and the aroma is pure.

[0181] Cellar fermentation: Fermentation is sealed in a lightless and odorless cellar at 18°C ​​for 30 days. During the fermentation period, the environment is checked regularly to ensure stable fermentation and pure aroma.

[0182] Comparative experiment 1: Quantitative analysis test of aroma components

[0183] Experimental purpose: By comparing the aroma component contents of different groups, verify the concentration enhancement effect of the present invention on the main aroma components such as cloves and cinnamon.

[0184] Experimental setup

[0185] Group:

[0186] Experimental group (cooking wine of the present invention): composite flavor cooking wine that is fermented multiple times, cooked on a slow fire for a long time, and fermented in a cellar.

[0187] Control group 1 (no multiple fermentation group): no pickling and secondary fermentation were performed, and only the first fermentation was followed by direct kang-cooking and cellaring.

[0188] Control group 2 (single kang-cooking group): kang-cooking for 7 days only (without 45 days of long-term slow kang-cooking), and the rest of the steps were the same.

[0189] Experimental procedures

[0190] Sample preparation:

[0191] Finished cooking wine samples were taken from the experimental group, control group 1 and control group 2, with 3 samples from each group to ensure that the number of samples was sufficient and representative.

[0192] Ingredient extraction:

[0193] The sample meat is cut into small pieces, and the sample is subjected to ultrasonic extraction with an organic solvent (such as ethanol) to extract the main aroma components such as eugenol, cinnamaldehyde, and anise ether.

[0194] GC-MS detection:

[0195] The extract was injected into a gas chromatography-mass spectrometer (GC-MS) for detection. Specific mass spectrometry parameters were set to lock on the peaks of components such as eugenol, cinnamaldehyde, and anise ether, and the peak area of ​​each component was recorded and its concentration was calculated.

[0196] Data Records:

[0197] The concentration of the main aroma components in each group of samples was recorded in a table, and the concentration difference of the main aroma components in the experimental group and the control group was compared.

[0198] The comparative experimental data are shown in Table 1:

[0199] Table 1 Aroma component concentration analysis table

[0200]

[0201] From the data in Table 1, we can get:

[0202] The concentrations of eugenol, cinnamaldehyde and anise ether in the experimental group were between 34.8 and 35.5 mg / L, 41.9 and 43.1 mg / L and 30.1 and 31.0 mg / L, respectively. The aroma components were significantly higher than those in the control group. It can be seen that the preparation process of the present invention improves the concentration and complexity of the aroma components compared with the prior art, making the cooking wine more persistent in aroma layering and rich in flavor.

[0203] Comparative experiment 2: Volatile aroma persistence test

[0204] Experimental purpose: To verify the advantages of the present invention in terms of aroma persistence by quantitatively analyzing the concentration changes of aroma components at different time points.

[0205] Experimental setup

[0206] Group:

[0207] Experimental group (cooking wine of the present invention): composite flavor cooking wine that is fermented multiple times, cooked on a slow fire for a long time, and fermented in a cellar.

[0208] Control group 1 (short-term curing group): the curing time was 7 days (instead of 45 days), and the other steps were consistent with the present invention.

[0209] Control group 2 (no cellaring group): No cellaring fermentation was performed, and the wine was directly packaged after the initial fermentation. Other steps were the same.

[0210] Experimental procedures

[0211] Sample preparation:

[0212] Cooking wine samples were taken from the experimental group, control group 1 and control group 2, with 3 samples from each group to ensure that the number of samples was sufficient and representative.

[0213] Initial testing:

[0214] Dynamic headspace sampling combined with GC-MS was used to detect the initial aroma component concentrations of each group of samples, and the concentrations of the main components (such as eugenol, cinnamaldehyde, and anise ether) at 0 hours were recorded.

[0215] Time node detection:

[0216] The samples were exposed to room temperature and tested at 1 hour, 2 hours and 4 hours, and the changes in aroma component concentrations at each time point were recorded.

[0217] Data recording and analysis:

[0218] Record and compare the concentrations of the main aroma components of each group at different time points, and analyze the persistence of volatile aroma components

[0219] The comparative experimental data are shown in Table 2:

[0220] Table 2 Changes of volatile aroma component concentration over time

[0221]

[0222]

[0223] From the data in Table 2, we can get:

[0224] The concentration of aroma components in the experimental group decreased slowly within 0 to 4 hours. The concentration of eugenol remained at 28.9 mg / L, cinnamaldehyde was 36.2 mg / L, and anise ether was 24.8 mg / L after 4 hours, indicating that the aroma components volatilized less in a short time and had better persistence, indicating that the volatile aroma components of the experimental group (cooking wine of the present invention) maintained a high concentration at different time points, and the aroma persistence was significantly better than that of the control group with short-term kang making and no cellaring treatment. Thanks to the process of multiple fermentations, long-term kang making and cellar fermentation, the aroma components of the experimental group were deeply penetrated and remained stable, the volatilization rate was slow, and the aroma was long-lasting and full.

[0225] Comparative experiment 3: Flavor penetration depth test

[0226] Experimental purpose: By comparing the distribution of aroma components of different groups of cooking wine at different depths of meat, verify the effect of multiple fermentation, slow-fire kang making and cellar fermentation processes of the present invention on improving the uniform penetration of aroma.

[0227] Experimental setup

[0228] Group:

[0229] Experimental group (cooking wine of the present invention): composite flavor cooking wine using multiple fermentations, long-term slow-fire kang making and cellar fermentation.

[0230] Control group 1 (non-turnover pickling group): The cooking wine was not turned over for pickling, and only entered the hot-bed pickling and cellaring process after the initial fermentation.

[0231] Control group 2 (high-temperature short-term kang-baking group): short-term high-temperature kang-baking (50° C., kang-baking for 10 days) was adopted, and the other steps were consistent with the present invention.

[0232] Experimental procedures

[0233] Sample preparation:

[0234] Take cooking wine samples from the experimental group, control group 1, and control group 2. Take 3 samples from each group to ensure representativeness.

[0235] Layered Slicing:

[0236] Each sample was cut into cross sections and divided into three layers: surface layer (1 mm), middle layer (3 mm) and inner layer (5 mm). Each layer represents a different penetration depth in order to observe the distribution of aroma components.

[0237] Ingredient extraction:

[0238] The samples of each layer are subjected to ultrasonic extraction using a solvent (such as ethanol) to extract the main aroma components such as eugenol, cinnamaldehyde and anise ether.

[0239] GC-MS detection:

[0240] The extract was injected into a GC-MS instrument for detection, and the concentration of the main aroma components in each layer was recorded respectively to analyze the penetration depth of the aroma components.

[0241] The comparative experimental data are shown in Table 3:

[0242] Table 3 Flavor penetration depth analysis

[0243]

[0244]

[0245] From the data in Table 3, we can get:

[0246] In the experimental group, the concentration of aroma components was slightly different between the surface layer (36.5 mg / L eugenol, 43.2 mg / L cinnamaldehyde, 32.0 mg / L anise ether) and the inner layer (31.5 mg / L eugenol, 37.1 mg / L cinnamaldehyde, 27.3 mg / L anise ether), indicating that the aroma components had evenly penetrated into the deep layer of the meat, indicating that the aroma components of the cooking wine in the experimental group could be evenly distributed in all layers of the meat, while the concentration of aroma components in the inner layer of the control group was lower than that in the surface layer. Thanks to the multiple-turning pickling, long-term low-temperature kang cooking and cellaring process of the present invention, the aroma components of the experimental group could deeply penetrate and be evenly distributed in all layers of the meat.

[0247] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A multifunctional cooking wine with a combination of Chinese medicinal herbs and spices, characterized in that: The composite flavor cooking wine comprises the following components in parts by weight: White cardamom: 5-10 portions; Star anise: 10-15 portions; Cloves: 15-25 parts; Cinnamon: 20-30 parts; Bay leaves: 5-8 portions; Fennel: 8-15 parts; Sichuan pepper: 3 to 5 servings.

2. A method for preparing a multifunctional cooking wine with a combination of Chinese medicinal spices, characterized in that: The composite flavor cooking wine blended with cloves and cinnamon according to claim 1 comprises the following steps: Meat source preparation; spice rub; Primary fermentation; Turn over the jar for pickling; Natural hanging; Spraying of fermented wine and secondary fermentation; Shaping supplements; Misplaced bed; Slow-fired kang system; Exhaust oil and smoke; Cellar fermentation; Grading and classification; Roasted skin; Natural drying; Cutting and sterilization; Vacuum interior.

3. The method for preparing the multifunctional cooking wine of the combination of Chinese medicinal spices according to claim 2, characterized in that: The meat source preparation comprises the following steps: Select pork hind legs with high lean content for quality testing, including moisture and antibiotic residue testing; Meat that passes the test should be immediately refrigerated, with the temperature controlled at 0-4°C; Spray 75% alcohol on the surface of the meat source for preliminary sterilization, leave it for 5 minutes and then rinse with sterile water; Cut the meat into blocks of about 500 g by weight and thickness, and remove fat and fascia.

4. The method for preparing the multifunctional cooking wine of the combination of Chinese medicinal spices according to claim 2, characterized in that: The spice application comprises the following steps: Weigh white cardamom, star anise, cloves, cinnamon, bay leaves, cumin and peppercorns according to the proportions and grind them into fine powder; Manually apply the ground spice powder evenly over the surface of the meat to ensure even coverage.

5. The method for preparing the multifunctional cooking wine of the combination of Chinese medicinal spices according to claim 2, characterized in that: The primary fermentation comprises the following steps: Place the spiced meat into a sealed fermentation tank; The temperature is controlled at 20-25°C and the fermentation time is 120 hours; Check the temperature and humidity every 24 hours to ensure a stable fermentation environment.

6. The method for preparing the multifunctional cooking wine of the combination of Chinese medicinal spices according to claim 2, characterized in that: The pickling process comprises the following steps: After the initial fermentation, turn the meat pieces over one by one and apply a new layer of spice powder; Make sure the spice powder is evenly coated and marinating allows the spice ingredients to penetrate more deeply.

7. The method for preparing the multifunctional cooking wine of the combination of Chinese medicinal spices according to claim 2, characterized in that: The spraying fermented wine and secondary fermentation comprises the following steps: Using cloves, cinnamon, white cardamom and other spices as raw materials, they are soaked in a wine base to form seven-sided wine; Evenly spray the surface of the naturally dried meat with Qifang wine; The secondary fermentation time is 48 hours and the temperature is controlled at 20℃.

8. The method for preparing the multifunctional cooking wine of the combination of Chinese medicinal spices according to claim 2, characterized in that: The slow-fired kang system comprises the following steps: Select red pine wood as fuel to ensure the purity of smoke during the kang making process; The temperature is controlled at 35-45℃ and the cakes are cooked slowly for 45 days. During the kang making process, check the temperature and adjust the amount of fuel wood every 2 hours; Turn the meat upside down every 7 days to ensure that it is heated evenly.

9. The method for preparing the multifunctional cooking wine of the combination of Chinese medicinal spices according to claim 2, characterized in that: Oil and smoke exhaust includes the following steps: During the kang making period, oil and smoke exhaust should be carried out once every 24 hours; Remove excess oil and smoke to ensure the finished product is odorless and non-greasy.

10. The method for preparing the multifunctional cooking wine of the combination of Chinese medicinal spices according to claim 2, characterized in that: The cellar fermentation process consists of the following steps: Put the carefully selected pieces of meat from the kang into the cellar and seal them for storage; The cellar temperature is maintained at 18°C ​​and fermented for 30 days; During the cellaring process, the fermentation environment is checked regularly to ensure that there is no light and no odor.

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