The invention relates to a preparation method of boiled
wine, which is characterized in that red
wine is used as base
wine, auxiliary materials such as dried orange peel, white pepper, dried shredded ginger, haw slices and
xylitol are added, and the boiling is completed through a multi-step preparation process. The method comprises the steps of pre-frying, braising, pre-cooking, high-pressure braising, secondary cooking, low-temperature
seasoning cooking and the like, and it is ensured that aromatic substances in the auxiliary materials are fully released. Compared with a traditional boiling technology,
coumarin and citrus
aldehyde in the dried orange peel and
gingerol in the dried ginger shreds can be reserved in the stir-frying and braising processes, so that part of
piperine in the white pepper is volatilized, and the spicy feeling is reduced; high-pressure braising and natural cooling prevent aromatic substances from volatilizing along with steam. In addition, secondary cooking can promote the conversion of
gingerol to
zingerone, so that the cooked
grape wine is more sweet and warm in mouth feel, and the quality and
flavor of the finished product are improved.