Cooked drunkenness juice and preparation process thereof

Abstract

The invention relates to cooked drunkenness juice and a preparation process thereof. The preparation raw materials of the cooked drunkenness juice comprise nine-process smoked plums, dried orange peel, brown granulated sugar, white granulated sugar, water, edible alcohol, nutmeg, Japanese chilli and aromatic wine sauce, and the aromatic wine sauce is prepared by crushing Shaoxing yellow wine lees, adding Shaoxing yellow wine, green onion, ginger, sugared sweet-scented osmanthus, refined salt and fructus lycii, fermenting for 5-6 months, filtering and refrigerating; the cooked drunken juice is prepared by the following steps: mixing and stir-frying dried orange peel, brown granulated sugar and the like, adding water, boiling, cooling to 75 DEG C, cooking for 1-3 hours, filtering to obtain filtrate A, and refrigerating for later use; grinding the nine-processed smoked plums into powder, mixing with edible alcohol, stirring, filtering to obtain filtrate B, and mixing the filtrate A, the filtrate B and the aromatic vinasse marinade to obtain a crude product; and performing post-treatment to obtain the product. According to the cooked drunkenness juice, the formula of the nine-processed smoked plums, the Chinese wolfberry fruits and the like is adopted, the convergence and solidification property of the nine-processed smoked plums and the Chinese wolfberry fruit polysaccharide synergistically enhance the infiltration capacity, the fragrant vinasse marinade is rich in flavor substances, uniform distribution and deep infiltration of flavor are promoted, the vinasse processing time is shortened, and the cooked drunkenness juice is richer in flavor and richer in layers.

Description

Technical Field

[0001] This application relates to the technical field of condiments, and specifically relates to a cooked drunken sauce and its preparation process. Background Art

[0002] The cooked drunken sauce, a unique technique originating from traditional Chinese cuisine, is particularly popular in Jiangsu, Zhejiang and other places. It skillfully combines various flavors such as the aroma of wine, sweetness and saltiness, forming a unique taste enjoyment of "salty at the beginning, sweet at the end, and fresh as the foundation". The cooked drunken sauce is based on yellow rice wine (such as huadiao wine), and is carefully prepared with various seasonings such as light soy sauce and spices. It emits a mellow aroma of wine, with a moderately salty and fresh taste, a rich fragrance of spices, distinct layers, and an endless aftertaste.

[0003] In the culinary field, the cooked drunken sauce has a wide range of applications, especially suitable for marinating and flavoring ingredients such as seafood and meat. For example, dishes such as hairy crabs, drunken shrimps, and drunken chickens marinated with the cooked drunken sauce can not only effectively remove fishy smells and add aroma, but also enable the ingredients to fully absorb the essence of the cooked drunken sauce, with rich taste layers and extremely delicious taste. In addition, the production process of the cooked drunken sauce is relatively simple and does not require the addition of too much oil, which is very in line with the concept of modern people who pursue both healthy diet and gourmet enjoyment.

[0004] Chinese Patent CN2018101932340 discloses a formula for a cooked drunken sauce, which is prepared from a variety of raw materials such as white oyster sauce, steamed fish soy sauce, rock sugar, high-proof liquor, plum wine, huadiao, rice wine, seafood fairy dew, etc., as well as spices such as ginger, garlic slices, Chinese prickly ash, dried chili peppers, and seasonings such as honey and water in a certain proportion. This cooked drunken sauce is rich in nutrition, has good sensory properties, is resistant to storage, has a unique flavor, and also has various effects such as sterilization, increasing appetite, eliminating fatigue, and enhancing immunity; However, the production raw materials of this cooked drunken sauce are relatively numerous, and the production process is relatively complex and time-consuming. At the same time, it also takes a long time to marinate food with it. For example, it takes more than 8 hours to marinate drunken shrimps, and up to 24 hours to marinate drunken crabs to fully absorb the flavor. Summary of the Invention

[0005] To solve the above problems, this application provides a cooked drunken sauce and its preparation process, aiming to simplify the formula and production process of the cooked drunken sauce, shorten the time for marinating food, and at the same time maintain the unique flavor and nutritional value of the cooked drunken sauce. Through the selection of raw materials, optimization of ratios and improvement of the preparation process, the cooked drunken sauce of this application is not only simple to make and time-saving, but also can quickly penetrate into the ingredients, enabling the ingredients to fully absorb the essence of the cooked drunken sauce in a short time, achieving the effects of removing fishy smell and increasing fragrance, and having rich taste layers.

[0006] In the first aspect, a cooked drunken sauce provided by this application adopts the following technical solution: A cooked drunken juice, wherein the raw materials for preparing the juice are calculated by weight: 1-4 parts of nine-processed black plums, 0.1-1 parts of dried orange peel, 0.01-0.05 parts of brown sugar, 0.5-3 parts of white sugar, 5-10 parts of water, 1-3 parts of edible alcohol, 0.05-1 parts of nutmeg, 0.01-0.05 parts of Japanese pepper, and 20-30 parts of fragrant fermented glutinous rice; The fragrant lees is prepared by the following method: high-quality Shaoxing rice wine lees are selected, crushed into a paste, put into a fermentation tank, and Shaoxing rice wine, green onions, ginger, sugar osmanthus, refined salt, and wolfberries are added simultaneously, and then stirred in an open manner until uniform, and then the tank body is sealed and naturally fermented for 5-6 months, and then the lid is opened, and the mixture is poured into a nylon bag for filtering, and the dripping liquid is collected, canned, and refrigerated to obtain the product.

[0007] By adopting the above-mentioned technical scheme, the cooked and drunken sauce of the present application achieves technical effects such as simplified production process, shortened time, unique flavor, retained nutritional value, strong permeability, and fast food flavoring by simplifying the formula and optimizing the ratio; this not only meets the modern people's pursuit of healthy diet and gourmet enjoyment, but also provides more diversified and efficient seasoning options for the culinary field.

[0008] Furthermore, the amount of Shaoxing rice wine added is 2-5 times the amount of rice wine lees used.

[0009] Furthermore, the amount of wolfberry added is 0.12-0.15 times the amount of yellow wine lees.

[0010] Furthermore, the wolfberry is Yunnan wolfberry.

[0011] By adopting the above technical scheme, the addition amount of key raw materials is precisely controlled, and the preferred origin of wolfberry is specified. The amount of Shaoxing rice wine added is 2-5 times the amount of rice wine lees. This ratio not only ensures the rich aroma of the wine, but also avoids the excessive wine taste covering up other flavors; the amount of wolfberry added is 0.12-0.15 times the amount of rice wine lees, and Yunnan wolfberry is used, which not only increases the nutritional value of the cooked drunken juice, but also brings the unique sweetness and aroma of Yunnan wolfberry, making the flavor of the cooked drunken juice richer and more diverse.

[0012] In the second aspect, the present application provides a preparation process for cooked drunken juice using the following technical scheme: A preparation process of cooked drunken juice comprises the following steps: Step A, frying auxiliary materials: weigh the above raw materials according to the predetermined amount, then mix tangerine peel, brown sugar, white sugar, nutmeg, and Japanese pepper, stir-fry over high heat, then continue to add water, heat the water temperature to boiling, then cool to 75° C., cook for 1-3 hours, filter, collect the filtrate, obtain filtrate A, cool and refrigerate for standby use; Step B, mixing ingredients: grinding the nine-processed black plum into powder and mixing with edible alcohol, stirring for 30-40 minutes, filtering to obtain filtrate B, mixing filtrate B, filtrate A and fragrant malt brine and stirring evenly to obtain a crude product; Step C, post-processing: sterilizing, filling and sealing the crude product to obtain the cooked drunken juice product.

[0013] Furthermore, during the stir-frying over high heat in step A, the temperature is controlled at 200-210° C., and the stir-frying time is controlled within 15-20 seconds.

[0014] Furthermore, in the step B, the mixing ratio of the filtrate B, the filtrate A and the fragrant fermented broth is (2-2.5):1:(1.5-2) by volume.

[0015] Furthermore, in the step B, the mixing ratio of the filtrate B, the filtrate A and the fragrant fermented broth is 2:1:2 by volume.

[0016] By adopting the above technical solution, relying on precise control of frying conditions and optimizing the mixing ratio of ingredients, the product quality, stability and production efficiency are improved, and the efficient, stable and controllable production of cooked and drunken sauce is achieved, which can further enhance the taste and market competitiveness of the product.

[0017] In summary, this application includes the following beneficial effects: 1. The formula of the cooked and drunken sauce in the present application uses nine-processed black plums. The astringent and solidifying effect of the nine-processed black plums not only provides a unique flavor basis for the cooked and drunken sauce, but also cooperates with the wolfberry polysaccharides released by wolfberries to jointly enhance the penetration ability of the cooked and drunken sauce into the food materials. The fragrant fermented dregs, as an important component of the cooked and drunken sauce, are rich in flavor substances. Together with the nine-processed black plums, wolfberries and other ingredients, they promote the uniform distribution and deep penetration of the fermented dregs flavor in the food materials, shortening the fermented food cooking time. For example, using the cooked and drunken sauce of the present application to cook ingredients such as drunken shrimps and drunken crabs can greatly shorten the seasoning time, improve cooking efficiency, and make the overall flavor of the cooked and drunken sauce more intense and rich in layers; 2. The cooked and drunken sauce in this application is made more concise by selecting raw materials and optimizing the ratio, and the production process is simplified and the time is shortened, which not only reduces the production cost, but also improves the production efficiency, and meets the modern people's pursuit of a fast and efficient lifestyle. DETAILED DESCRIPTION

[0018] The present application is further described in detail below in conjunction with specific embodiments. Except for the following special instructions, the raw materials used in the present application are all common commercially available materials.

[0019] Performance testing Representative ingredients were selected, such as shrimp, which are more sensitive to the permeability and flavor absorption capacity of cooked and drunken sauce, and Hesheng cooked and drunken sauce was used as a control.

[0020] The cooking equipment used is a steamer to heat the ingredients, and a timer is used to accurately record the soaking time of the ingredients in the cooked sauce.

[0021] Test steps: Prepare the cooked and drunken sauce, obtained from each example.

[0022] Prepare the ingredients, wash the selected ingredients and cut them into appropriate sizes so that they can better absorb the cooking sauce.

[0023] Soaking the food materials, heating and cooking the food materials, and then soaking them in the cooked and drunken juice of the present application and the control sample respectively, and recording the time when the soaking starts.

[0024] The soaking time was set to 30 minutes and 120 minutes to simulate the rapid fermentation process in actual applications.

[0025] For tasting evaluation, a tasting panel (10 people) was organized to taste the ingredients to evaluate their effects of removing fishy smell and enhancing flavor, taste levels, and the degree of penetration of the cooked and drunken sauce. The scores for the above three items ranged from 0 to 5, with a full score of 5 (the better the effect of removing fishy smell and enhancing flavor, the higher the score; the richer the taste levels, the higher the score; the higher the degree of penetration, the higher the score). The scores of the tasting panel were recorded, and the results were averaged.

[0026] Examples 1-3 A kind of cooked drunken juice, its preparation raw materials, according to parts by weight, include the following components: Table 1: Raw materials and dosage of cooked and drunken sauce in Examples 1-3 (kg) The above-mentioned fragrant fermented glutinous rice is prepared by the following method: Select 1kg of high-quality Shaoxing rice wine lees, crush it into a paste, put it into a fermentation tank, and simultaneously add 5kg of Shaoxing rice wine, 50g of green onion, 80g of ginger, 20g of sugar osmanthus, 45g of refined salt, and 150g of Yunnan wolfberry, then stir in an open air until it is uniform, then seal the tank body, ferment naturally at 23℃ for 6 months, open the lid, pour the mixture into a nylon bag for filtration, collect the dripping liquid, can it and refrigerate it.

[0027] The above-mentioned a kind of cooked drunken juice is prepared by the following steps: Step A, frying of auxiliary materials: weigh the above raw materials according to the predetermined amount, then mix tangerine peel, brown sugar, white sugar, nutmeg, and Japanese pepper, stir-fry over high heat at 200° C. for 15 seconds, then continue to add water, heat the water temperature to boiling, then cool to 75° C., cook for 1-3 hours, filter, collect the filtrate, obtain filtrate A, cool and refrigerate for standby use; Step B, ingredient mixing: Grind the preserved dark plums processed nine times into powder and mix with edible alcohol. After stirring for 30 - 40 minutes, filter to obtain filtrate B. Mix filtrate B, filtrate A, and fermented grains sauce in a volume ratio of 2.5:1:1.5 and stir evenly to obtain the crude product; Step C, post - treatment: Sterilize, fill, and seal the crude product to obtain the cooked drunken sauce product.

[0028] Refer to the aforementioned test standards to conduct performance detection tests on the cooked drunken sauces obtained in Examples 1 - 3 above. The test results are shown in the following table.

[0029] Table 2: Test results of the performance detection of the cooked drunken sauces in Examples 1 - 3 It can be seen from the test results in the above table that the cooked drunken sauces prepared in Examples 1 - 3 of this application have a strong overall flavor, rich layers, a strong effect of enhancing fragrance and removing fishy smell, and the ingredients can basically be flavored within a short time (30 minutes); Analyzing the reasons, it may be: By carefully matching and stir - frying various raw materials, such as the aroma of dried tangerine peel, the sweetness of brown sugar and white granulated sugar, the spicy aroma of nutmeg, the spiciness of Japanese mountain pepper, etc., the flavor of the cooked drunken sauce is unique and distinct in layers; the sour taste of the preserved dark plums processed nine times and the mellow wine aroma of the fermented grains sauce are mutually integrated, further enhancing the overall flavor of the cooked drunken sauce; In addition, wolfberries added during the preparation of the fermented grains sauce produce wolfberry polysaccharides with a unique molecular structure, which can more easily penetrate into the tiny pores of the ingredients, enabling the ingredients to fully absorb the salty, sweet, fresh and other flavors of the cooked drunken sauce. At the same time, it itself also has certain flavor substances, which can further enrich the layering of the cooked drunken sauce; Therefore, the astringency and consolidation of the preserved dark plums processed nine times and the permeability of wolfberry polysaccharides jointly promote the uniform distribution and deep penetration of the fermented grains sauce flavor in the ingredients, making the overall flavor of the cooked drunken sauce more intense and rich in layers.

[0030] Example 4 A kind of cooked drunken sauce, the raw materials used, their dosages, and the preparation method are the same as those in Example 1, and the only difference is that one of the raw materials used in the preparation, the fermented grains sauce, is prepared by the following method: Select 1 kg of high - quality Shaoxing rice wine lees, crush it into a paste, put it into a fermentation tank, and simultaneously add 2 kg of Shaoxing rice wine, 50 g of scallions, 80 g of ginger, 20 g of sweet osmanthus sugar, 45 g of refined salt, and 150 g of Yunnan wolfberries. Then stir it open - mouthed until it is uniform, then seal the tank body and ferment naturally at 23°C for 6 months. After opening the lid, pour the mixture into a nylon cloth bag for filtration, collect the dripping liquid, and refrigerate it after filling it into a can to obtain it.

[0031] Example 5 A cooked drunken sauce, the raw materials used in its preparation, the dosage, and the preparation method are the same as those in Example 1. The only difference is that the fragrant fermented rice sauce, one of the raw materials used in the preparation, is obtained through the following method: Select 1 kg of high-quality Shaoxing rice wine lees, crush it into a paste, put it into a fermentation tank, and simultaneously add 5 kg of Shaoxing rice wine, 50 g of scallions, 80 g of ginger, 20 g of sweet osmanthus sugar, 45 g of refined salt, and 120 g of Yunnan wolfberries. Then stir it open until it is uniform. Next, seal the tank body and ferment it naturally at 23°C for 6 months. Then open the lid, pour the mixture into a nylon cloth bag for filtration, collect the dripping liquid, and refrigerate it after filling it into a can to obtain it.

[0032] Example 6 A cooked drunken sauce, the raw materials used in its preparation, the dosage, and the preparation method are the same as those in Example 1. The only difference is that the fragrant fermented rice sauce, one of the raw materials used in the preparation, is obtained through the following method: Select 1 kg of high-quality Shaoxing rice wine lees, crush it into a paste, put it into a fermentation tank, and simultaneously add 5 kg of Shaoxing rice wine, 50 g of scallions, 80 g of ginger, 20 g of sweet osmanthus sugar, 45 g of refined salt, and 150 g of Ningxia wolfberries. Then stir it open until it is uniform. Next, seal the tank body and ferment it naturally at 23°C for 6 months. Then open the lid, pour the mixture into a nylon cloth bag for filtration, collect the dripping liquid, and refrigerate it after filling it into a can to obtain it.

[0033] Refer to the aforementioned test standards to conduct performance detection tests on the cooked drunken sauces obtained in Examples 4-6 above. The test results are shown in the following table.

[0034] Table 3: Test results of the performance detection of the cooked drunken sauces in Examples 4-6 As can be seen from the above table, the cooked drunken sauces prepared from Examples 4-5 also perform excellently in terms of flavor, the efficiency of flavor penetration into ingredients, and the taste level; For the cooked drunken sauce prepared in Example 6, compared with Example 1, the penetration efficiency of the sauce into the ingredients has decreased slightly. This difference is mainly due to the choice of wolfberry raw materials. In Example 6, Ningxia wolfberries are used instead of Yunnan wolfberries. Since the content of wolfberry polysaccharides in Ningxia wolfberries is less than that in Yunnan wolfberries, and due to the unique growth environment and superior climate conditions of Yunnan wolfberries, the content of wolfberry polysaccharides in them is relatively high and the quality is excellent. During the preparation of the cooked drunken sauce, Yunnan wolfberries can not only ensure an adequate and high-quality content of wolfberry polysaccharides but also add a unique sweet taste and flavor characteristic to the cooked drunken sauce. Therefore, Yunnan wolfberries can be used as a preferred example.

[0035] Example 7 A cooked drunken sauce, the raw materials and dosages used in its preparation are the same as those in Example 1, and the only difference is that the cooked drunken sauce is prepared through the following steps: Step A, stir-frying of auxiliary materials: Weigh the above raw materials according to the predetermined amount, then mix tangerine peel, brown sugar, white sugar, nutmeg, and Japanese mountain pepper, stir-fry over high heat at 200 °C for 15 s, then continue to add water, heat the water temperature to boiling, and then cool it to 75 °C. After boiling for 1 - 3 h, filter and collect the filtrate to obtain Filtrate A. Let it cool and then refrigerate for later use; Step B, ingredient mixing: Grind the preserved plums into powder and mix with edible alcohol, stir for 30 - 40 min, then filter to obtain Filtrate B. Mix Filtrate B, Filtrate A, and fragrant fermented glutinous rice sauce in a volume ratio of 2:1:1.5 and stir evenly to obtain the crude product; Step C, post-treatment: Sterilize, fill, and seal the crude product to obtain the cooked drunken sauce product.

[0036] Example 8 A cooked drunken sauce, the raw materials and dosages used in its preparation are the same as those in Example 1, and the only difference is that the cooked drunken sauce is prepared through the following steps: Step A, stir-frying of auxiliary materials: Weigh the above raw materials according to the predetermined amount, then mix tangerine peel, brown sugar, white sugar, nutmeg, and Japanese mountain pepper, stir-fry over high heat at 200 °C for 15 s, then continue to add water, heat the water temperature to boiling, and then cool it to 75 °C. After boiling for 1 - 3 h, filter and collect the filtrate to obtain Filtrate A. Let it cool and then refrigerate for later use; Step B, ingredient mixing: Grind the preserved plums into powder and mix with edible alcohol, stir for 30 - 40 min, then filter to obtain Filtrate B. Mix Filtrate B, Filtrate A, and fragrant fermented glutinous rice sauce in a volume ratio of 2:1:2 and stir evenly to obtain the crude product; Step C, post-treatment: Sterilize, fill, and seal the crude product to obtain the cooked drunken sauce product.

[0037] Comparative Example 1 A cooked drunken sauce, the only difference from Example 1 is that the fragrant fermented glutinous rice sauce, one of the raw materials used in the preparation, is obtained through the following method (without wolfberries): Select 1 kg of high-quality Shaoxing rice wine lees, crush it into a paste, put it into a fermentation tank, and simultaneously add 5 kg of Shaoxing rice wine, 50 g of scallions, 80 g of ginger, 20 g of sweet osmanthus sugar, and 45 g of refined salt. Then stir it open until it is uniform, then seal the tank body, and let it ferment naturally at 23 °C for 6 months. Then open the lid, pour the mixture into a nylon cloth bag for filtration, collect the dripping liquid, and refrigerate it after filling it into a can to obtain it.

[0038] Refer to the aforementioned test standards to conduct performance detection tests on the cooked drunken sauces obtained in the above Examples 7 - 8 and Comparative Example 1. The test results are shown in the following table.

[0039] Table 4: Test results of cooked and drunk juice performance in Examples 7-8 and Comparative Example 1 From the data analysis in the above table, it can be seen that the cooked and drunken sauces prepared in Examples 7 and 8 are excellent in flavor and permeability. They not only effectively remove the fishy smell of the food and add fragrance, but also have rich taste layers and are endless aftertaste.

[0040] At the same time, the two types of cooked and drunken sauces have a significant effect on the penetration of flavor into food. Among all the embodiments, the cooked and drunken sauce prepared in Example 8 has the best performance indicators, so it can be used as the preferred embodiment among all the embodiments.

[0041] In comparison, the cooked drunken sauce in Comparative Example 1 is slightly insufficient in terms of taste level, and the efficiency of penetration into the food ingredients is also significantly reduced. The reason for this is that the cooked drunken sauce formula in Comparative Example 1 does not contain wolfberry. Wolfberry, as an ingredient rich in active ingredients such as wolfberry polysaccharides, plays an important role in improving the taste level and permeability of the cooked drunken sauce. Therefore, the lack of wolfberry, a key ingredient, in Comparative Example 1 may have led to its deficiencies in taste and permeability.

[0042] The above are all modifications without creative contribution or solutions that obviously constitute technical inspiration that can be made to the present embodiment as needed by technical personnel in this field after reading this specification, but they should be protected by patent law as long as they are within the scope of the claims of this application.

Claims

1. A cooked drunken sauce, characterized in that, The raw materials for its preparation, by weight, include: 1 - 4 parts of nine - processed smoked plums, 0.1 - 1 part of dried tangerine peel, 0.01 - 0.05 part of brown sugar, 0.5 - 3 parts of granulated sugar, 5 - 10 parts of water, 1 - 3 parts of edible alcohol, 0.05 - 1 part of nutmeg, 0.01 - 0.05 part of Japanese mountain pepper, and 20 - 30 parts of fragrant fermented rice sauce. The fragrant fermented rice sauce is prepared by the following method: Select high - quality Shaoxing rice wine lees, crush them into a paste, put them into a fermentation tank, and simultaneously add Shaoxing rice wine, scallions, ginger, sweet - scented osmanthus sugar, refined salt, and wolfberries. Then stir them open - mouthed until evenly mixed. Next, seal the tank body and let it ferment naturally for 5 - 6 months. After that, open the lid, pour the mixture into a nylon cloth bag for filtration, collect the dripping liquid, and refrigerate it after filling it into a can to obtain it.

2. The cooked drunken sauce according to claim 1, characterized in that, The addition amount of the Shaoxing rice wine is 2 - 5 times the amount of the rice wine lees used.

3. The drunken sauce according to claim 1, characterized in that, The addition amount of the wolfberries is 0.12 - 0.15 times the amount of the rice wine lees used.

4. The cooked drunken sauce according to claim 1, wherein The wolfberries are Lycium barbarum from Yunnan.

5. The preparation process of the cooked drunken sauce according to any one of claims 1-4, characterized in that, It includes the following steps: Step A, stir - frying of auxiliary materials: Weigh the above - mentioned raw materials according to a fixed quantity. Then mix the dried tangerine peel, brown sugar, granulated sugar, nutmeg, and Japanese mountain pepper, stir - fry them over high heat, and then continue to add water. Heat the water temperature to boiling, and then cool it down to 75 °C. After boiling for 1 - 3 h, filter and collect the filtrate to obtain filtrate A. Let it cool and then refrigerate it for later use. Step B, ingredient mixing: Grind the nine - processed smoked plums into powder and mix them with edible alcohol. Stir for 30 - 40 min and then filter to obtain filtrate B. Mix filtrate B, filtrate A, and fragrant fermented rice sauce evenly to obtain a crude product. Step C, post - treatment: Sterilize, fill, and seal the crude product to obtain a cooked drunken sauce product.

6. The preparation process of the cooked drunken sauce according to claim 5, characterized in that, During the high - heat stir - frying in Step A, the temperature is controlled at 200 - 210 °C, and the stir - frying time is controlled within 15 - 20 s.

7. The preparation process of the cooked drunken sauce according to claim 5, characterized in that, In Step B, the mixing ratio of filtrate B, filtrate A, and fragrant fermented rice sauce, by volume ratio, is (2 - 2.5):1:(1.5 - 2).

8. The preparation process of the cooked drunken sauce according to claim 7, characterized in that, In Step B, the mixing ratio of filtrate B, filtrate A, and fragrant fermented rice sauce, by volume ratio, is 2:1:2.

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