CN101396107A - Production method of cooking wine - Google Patents
Production method of cooking wine Download PDFInfo
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- CN101396107A CN101396107A CNA2008101717285A CN200810171728A CN101396107A CN 101396107 A CN101396107 A CN 101396107A CN A2008101717285 A CNA2008101717285 A CN A2008101717285A CN 200810171728 A CN200810171728 A CN 200810171728A CN 101396107 A CN101396107 A CN 101396107A
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Abstract
The invention discloses a method for manufacturing a cooking wine product, belonging to the field of seasonings. The invention is characterized in that: spice is added; different dishes correspond to different alcoholic degree; key control points are optimized. The invention comprised the production course of mixing of raw material, filtering, sterilizing, bulking, cap screwing, lamp testing, labeling and code spraying followed by thermal shrinkage of plastic caps, incasing, and random inspection of the prepared cooking wines. In the invention, non-GM and green food is adopted as raw materials; 2Kg of diatomite is added to the filter recycling barrel with a pressure of 0.3Mpa and the sterilization temperature of 115-120 DEG C; the device is firstly rinsed with 2% alkali lye at 80 DEG C for 20 minutes, secondly rinsed with 2% acid liquor at 80 DEG C for 20 minutes and thirdly rinsed for 30 minutes, and then filled with water for later use; the finished product contains amino-acid nitrogen which is equal to or more than 0.2g/L, total acid which is 3-30g/L, salt which is equal to or more than 10.0g/L, and total sugar which is 0-80g/L, with alcoholic degree being 5-23V/V and color number being 40-50. The invention is characterized in that a spice is added to the raw material for manufacturing the cooking wine, the method is scientific and the obtained product is of top quality.
Description
Technical field
The production method of cooking wine of the present invention relates to the production of condiments technical field; Be particularly related to the flavourings cooking wine production technical field; Be specifically related to the production method technical field of cooking wine.
Background technology
" cooking wine " is a kind of calls sanctified by usage of common people, and its formal name used at school is " flavourings cooking wine ".Flavourings cooking wine is to add the edible salt liquid flavoring that (can add the plant essence material), formulated formed with fermented wine, Spirit or edible alcohol.National Specification the indexs that should reach such as its alcoholic strength, amino-acid nitrogen, total acid, salt.As culinary art special-purpose flavourings cooking wine product, the history that the production that constitutes scale in China only has surplus in the of 30 year; Before flavourings cooking wine not occurring, use yellow rice wine, liquor, fruit wine etc. mostly; Wine is as the use of flavouring, can trace back in China " Book of Rites. then interior " in " Zhou Dynasty eight delicacies ", also there are the custom of using wine to cook in Japan, the U.S., some country of Europe.Theoretically, yellow rice wine, liquor, beer, fruit wine, grape wine, whiskey etc. can both use as the culinary art cooking, but are difficult to popularize because of its valency is high.Along with the quick raising of living standards of the people, also more and more higher to food aquatic foods, tender, fragrant, pure pursuit, thus also make flavourings cooking wine significant progress occur.Flavourings cooking wine is to the aquatic foods of food, tender, fragrant, the pure crucial effects that plays and since seasoning contain a spot of (alcoholic strength) ethanol, sugar and total acid composition in the wine, ethanol and total acid composition generation esterification are reflected as dish and bring fragrance during culinary art.As: contain TMAO in the fish, can be reduced to trimethylamine (that is: stink smell), because trimethylamine is dissolved in the ethanol in the flavourings cooking wine, the boiling point of ethanol low (78.3 ℃), so, in cooking process, trimethylamine just volatilizees along with the volatilization of ethanol, thereby plays the raw meat effect.And for example: contain aliphatic acid in the meat, mouthfeel is greasy, and fatty solubilized can make aliphatic acid, amino acid play slow chemical reaction again, thereby make dish sweet-smelling, deliciousness along with ethanol volatilizees in the ethanol of heat.But also color development of ethanol is simultaneously told about in the Important Arts for the People's Welfare when making Roast suckling pig and is needed " the pure mellow wine number is coated with, with color development, make look like amber, glossy tempting, Fresh ﹠ Tender in Texture, delicious taste ".Thus, flavourings cooking wine is an indispensable flavouring in the culinary art cuisines.But, just because of flavourings cooking wine is shorter in the production history of China, it inevitably can exist produce owe standard, product is extensive and popular, kind is few and can't adapt to the inferior requirement of stepping, not strong at the characteristics of dish of different consumers' needs and consumer's different needs, interpolations of no spice, the specific (special) requirements of no salt, alcohol-free degree ... wait deficiency, defective and drawback; Simultaneously, can't be when adapting to popular crowd and adapt to special population as the Olympic Games.In view of the professional knowledge inside information of inventor in the present patent application be engaged in the rich experiences of industry work and to the excelsior unremitting pursue of cause, after China's success of application for organizing the Olympic Games, just the technology of the color, smell and taste index of outstanding cooking wine organically blends in the cooking wine production process, and be aim to implement the HACCP CCP, and under this aim principle the insistent single test of carrying out, to take the key problem in technology of " adding spice; press alcoholic strength at different dish; " to the top optimization of CCP, determined the production method of flavourings cooking wine product, satisfied quality requirement for flavourings cooking wine product difficult to understand, thus, present patent application is exactly conscientiously, extensively, sufficient investigation, understand, analyze, sum up, study on above-mentioned existing known technology and the present situation basis, for overcoming and solve the many deficiencies and the defective of existing known technology and present situation existence, for solving the difficulty of flavourings cooking wine flavouring supply during the course of the Olympic Games, for increasing the flavourings cooking wine new product of wide accommodation, promote the technical progress of industry of flavourings cooking wine and study successful.
Summary of the invention
The objective of the invention is to take " add spice, by alcoholic strength at different dish, to the top optimization of CCP " key problem in technology, determine flavourings cooking wine production new method, the new product that not only can be used as confession kind difficult to understand but also can be used as popular kind is provided; The present invention includes raw material through batching, filtration, sterilization, can, spiral cover, lamp inspection, decals and coding and pyrocondensation Capsule, vanning, sampling observation and obtain the production process of cooking wine finished product; Application can guarantee the non-transgenic of cooking wine security and meet the raw material of pollution-free food defined; In circulation bucket, add 2 kilograms in diatomite during filtration, the equipment outlet pressure remains 0.3MPa; 115 ℃-120 ℃ of temperature, the steam pressure 0.3MPa of sterilization; Produce the back to equipment carry out a washing, alkali cleaning, two washings, pickling, three washings, pour water stand-by; Cooking wine finished product color and luster is pale yellow to bronzing, glossy, have the distinctive sweet-smelling of flavourings cooking wine, fragrance and coordinate, pure, the free from extraneous odour of flavour, limpid transparent, allow micro-aggregation; Amino-acid nitrogen (in nitrogen) 〉=0.2g/L, alcoholic strength (20 ℃) 5-23V/V, total acid (in lactic acid) 3-30g/L, salt (in sodium chloride) 〉=10.0g/L, total reducing sugar (with glucose meter) 0-80g/L; Coliform≤3MPN/100g, total number of bacteria≤50, pathogenic bacteria must not pick, and other sanitary indexs are carried out the GB2712 standard; The look of finished product number is 40-50 number; Add natural flavor in the raw material.
The purpose that the present invention reaches is: by production method of the present invention, the flavourings cooking wine new product is provided, overcome and solve the many deficiencies and the defective of existing known technology and present situation existence, make the production standard, add spice and product is meticulous, press alcoholic strength at different dish, wide in variety and adapt to different consumers' needs and consumer's different needs, increase the specific (special) requirements of salt, both adapted to special population as Olympic Games supply, adapt to the popular crowd of the common people again, special interim production and supply both can have been satisfied, can continue common chronicity production and supply again, the quality and supply difficulty of flavourings cooking wine had during the course of the Olympic Games both been solved, increase the flavourings cooking wine new product of wide accommodation again, promote technical progress of industry, enrich people's lives.
For achieving the above object, technical scheme provided by the invention is:
A kind of production method of cooking wine comprises raw material through batching, filtration, sterilization, can, spiral cover, lamp inspection, decals and coding and pyrocondensation Capsule, vanning, sampling observation and obtain the production process of cooking wine finished product; Its outstanding technical characterstic is mainly reflected in:
(1), described raw material: to described raw material is to use the persticide residue and the harmful heavy metal residual quantity required standard raw material that can guarantee the non-transgenic raw material of cooking wine security and meet the pollution-free food defined;
(2), described filtration: add 2 kilograms in diatomite in the circulation bucket that uses during to described filtration, equipment outlet pressure in the described filter process is remained 0.3MPa;
(3), described sterilization: to the temperature of described sterilization is that 115 ℃-120 ℃, the steam pressure of sterilization are 0.3MPa; After producing end, to clean production equipment, cleaning step is: 1., one the washing: with clear water remaining cooking wine is rinsed well, 2., alkali cleaning: be heated to 80 ℃, circulation flushing 20 minutes with 2% alkaline detergent solution, 3., two washings: washed 20 minutes with clear water after discharging alkali lye, 4., pickling: be heated to 80 ℃, circulation flushing 20 minutes with 2% acidic cleaning liquid, 5., three washings: discharge after the acid solution with clear water flushing 30 minutes, 6., pour water stand-by: cleaning the back that finishes, that equipment is filled with clear water is stand-by;
(4), described can: described can be with cooking wine be filled to selected, cleaning and sterilizing, in the Packaging Bottle that drains;
(5), described spiral cover: described spiral cover is inner cap selected, sterilization to be tightened on to irritate have on the Packaging Bottle of cooking wine;
(6), described decals and coding and pyrocondensation Capsule: described decals is that the label with acceptance(check) labels on filling has the Packaging Bottle of cooking wine, described coding is the digital spray that will embody product identification on described, described pyrocondensation Capsule is that Capsule pyrocondensation with acceptance(check) is on bottle cap;
(7), described vanning: to be that the cooking wine that will cooking wine be housed is bottled go in the qualified by inspection carton in described vanning;
(8), described cooking wine finished product:
(8). 1., sense organ requires:
(8). 1. .A, color and luster: color and luster is pale yellow to bronzing, glossy;
(8). 1. .B, fragrance: have the distinctive sweet-smelling of flavourings cooking wine, fragrance is coordinated;
(8). 1. .C, flavour: pure, the free from extraneous odour of flavour;
(8). 1. .D, figure: limpid transparent, allow micro-aggregation;
(8). 2., physical and chemical index:
(8). 2. .A, amino-acid nitrogen (in nitrogen) 〉=0.2g/L;
(8). 2. .B, alcoholic strength (20 ℃) 5-23V/V;
(8). 2. .C, total acid (in lactic acid) 3-30g/L;
(8). 2. .D, salt (in sodium chloride) 〉=10.0g/L;
(8). 2. .E, total reducing sugar (with glucose meter) 0-80g/L;
(8). 3., sanitary index:
(8). 3. .A, coliform≤3MPN/100g;
(8). 3. .B, total number of bacteria≤50;
(8). 3. .C, pathogenic bacteria must not pick;
(8). 3. .D, other sanitary indexs are carried out the GB2712 standard;
(8). 4., colourity requires: the look of described cooking wine finished product number is 40-50 number.
The production method of described cooking wine, add natural flavor in the described raw material, this described spice for select in cardamom, aniseed, fennel, spiceleaf, the cassia bark any/or any two kinds/or any three kinds/or any four kinds/or five kinds complete in a kind of modes in the mode.
The production method of described cooking wine, described aggregation are meant finished product preparation cooking wine spontaneous precipitation (or sedimentation) thing in storage process.
The production method of described cooking wine, described alcoholic strength (20 ℃) is for selecting a kind of among 5-10V/V, 10.1-15V/V, the 15.1-23V/V.
The production method of described cooking wine, described total acid (in lactic acid) serve as to select a kind of among 3-5g/L, 5.1-15g/L, the 15.1-30g/L.
The production method of described cooking wine, described total reducing sugar (with glucose meter) serve as select 0, a kind of among 0.1-20g/L, 20.1-40g/L, the 40.1-80g/L.
Owing to adopted technical scheme of the present invention, make the present invention compare with existing known technology, obtained following beneficial effect:
1, since raw material of the present invention for using the non-transgenic raw material and meet the persticide residue of pollution-free food defined and the raw material of harmful heavy metal residual quantity standard-required, thereby obtained the beneficial effect that guarantees the cooking wine security and meet the pollution-free food requirement.
2, owing to be added with natural flavor in the raw material of the present invention, this described spice for select in cardamom, aniseed, fennel, spiceleaf, the cassia bark any/or any two kinds/or any three kinds/or any four kinds/or five kinds complete in a kind of modes in the mode, thereby obtained the beneficial effect that guarantees the product yield rate and improve the product freshness.
3, be provided with the filtration operation owing among the present invention, thereby obtained the limpid thorough beneficial effect of product.
4, because the present invention is that 115 ℃-120 ℃, the steam pressure of sterilization are 0.3MPa to the temperature of described sterilization; After producing end, to clean production equipment, cleaning step is: 1., one the washing: with clear water remaining cooking wine is rinsed well, 2., alkali cleaning: be heated to 80 ℃, circulation flushing 20 minutes with 2% alkaline detergent solution, 3., two washings: washed 20 minutes with clear water after discharging alkali lye, 4., pickling: be heated to 80 ℃, circulation flushing 20 minutes with 2% acidic cleaning liquid, 5., three washings: discharge after the acid solution with clear water flushing 30 minutes, 6., pour water stand-by: cleaning the back that finishes, that equipment is filled with clear water is stand-by; Thereby obtained to guarantee the beneficial effect of product quality and hygienic quality.
5, number carry out the colourity standard specimen technical standard of 97116683.8 patents because the look of cooking wine finished product of the present invention number be 40-50 number, this look, thereby obtained the colourity of flavoring wine product is provided the beneficial effect of criterion, assurance product quality; Can make the flavourings cooking wine product no matter its interior quality still to be exterior quality all excellent, be exactly all good beneficial effects of color, shape in particular.
6, since alcoholic strength of the present invention (20 ℃) for selecting a kind of among 5-10V/V, 10.1-15V/V, the 15.1-23V/V, thereby thereby obtained and can tell the beneficial effect of different cultivars from the angular area of alcoholic strength at different dish.
7, because total acid of the present invention (in lactic acid) serve as a kind of among selection 3-5g/L, 5.1-15g/L, the 15.1-30g/L, thereby thereby obtained and can tell the beneficial effect of different cultivars from the angular area of total acid at different dish; As can select 15.1-30g/L acidity high product for use when doing fish, to adapt to the needs of doing fish.
8,, thereby thereby obtained and to have told the beneficial effect of different cultivars from the angular area of alcoholic strength at different dish because total reducing sugar of the present invention (with glucose meter) serve as a kind of among selection 0,0.1-20g/L, 20.1-40g/L, the 40.1-80g/L.
9, since the present invention above 6,7,8 described, thereby obtained can select in the series of products kind beneficial effect of corresponding flavourings cooking wine at different dish.
10, since production of the present invention with the top basis that is optimized for of the CCP of single test repeatedly repeatedly, thereby the production that has obtained to guarantee the flavourings cooking wine product is scientific and reasonable, management is safe in order, resource makes full use of, the reliable beneficial effect of effect stability.
11,, thereby obtained the beneficial effect of " production method of cooking wine " because above each bar of the present invention is described.
12, because above each bar of the present invention is described, thereby the many deficiencies and the defective of existing known technology and present situation existence have been obtained to overcome and solve, make the production standard, add spice and product is meticulous, press alcoholic strength at different dish, wide in variety and adapt to different consumers' needs and consumer's different needs, increase the specific (special) requirements of salt, both adapted to special population as Olympic Games supply, adapt to the popular crowd of the common people again, special interim production and supply both can have been satisfied, can continue common chronicity production and supply again, the quality and supply difficulty of flavourings cooking wine had during the course of the Olympic Games both been solved, increase the flavourings cooking wine new product of wide accommodation again, promote technical progress of industry, enrich beneficial effects such as people's lives.
Description of drawings
Figure of description is a production procedure window schematic diagram of the present invention.
The specific embodiment one
Below in conjunction with Figure of description, the production method of cooking wine of the present invention is described in detail, shown in Figure of description:
A kind of production method of cooking wine comprises raw material through batching, filtration, sterilization, can, spiral cover, lamp inspection, decals and coding and pyrocondensation Capsule, vanning, sampling observation and obtain the production process of cooking wine finished product; Its outstanding technical characterstic is mainly reflected in:
(1), described raw material: to described raw material is to use the persticide residue and the harmful heavy metal residual quantity required standard raw material that can guarantee the non-transgenic raw material of cooking wine security and meet the pollution-free food defined;
(2), described filtration: add 2 kilograms in diatomite in the circulation bucket that uses during to described filtration, equipment outlet pressure in the described filter process is remained 0.3MPa;
(3), described sterilization: to the temperature of described sterilization is that 115 ℃-120 ℃, the steam pressure of sterilization are 0.3MPa; After producing end, to clean production equipment, cleaning step is: 1., one the washing: with clear water remaining cooking wine is rinsed well, 2., alkali cleaning: be heated to 80 ℃, circulation flushing 20 minutes with 2% alkaline detergent solution, 3., two washings: washed 20 minutes with clear water after discharging alkali lye, 4., pickling: be heated to 80 ℃, circulation flushing 20 minutes with 2% acidic cleaning liquid, 5., three washings: discharge after the acid solution with clear water flushing 30 minutes, 6., pour water stand-by: cleaning the back that finishes, that equipment is filled with clear water is stand-by;
(4), described can: described can be with cooking wine be filled to selected, cleaning and sterilizing, in the Packaging Bottle that drains;
(5), described spiral cover: described spiral cover is inner cap selected, sterilization to be tightened on to irritate have on the Packaging Bottle of cooking wine;
(6), described decals and coding and pyrocondensation Capsule: described decals is that the label with acceptance(check) labels on filling has the Packaging Bottle of cooking wine, described coding is the digital spray that will embody product identification on described, described pyrocondensation Capsule is that Capsule pyrocondensation with acceptance(check) is on bottle cap;
(7), described vanning: to be that the cooking wine that will cooking wine be housed is bottled go in the qualified by inspection carton in described vanning;
(8), described cooking wine finished product:
(8). 1., sense organ requires:
(8). 1. .A, color and luster: color and luster is pale yellow to bronzing, glossy;
(8). 1. .B, fragrance: have the distinctive sweet-smelling of flavourings cooking wine, fragrance is coordinated;
(8). 1. .C, flavour: pure, the free from extraneous odour of flavour;
(8). 1. .D, figure: limpid transparent, allow micro-aggregation;
(8). 2., physical and chemical index:
(8). 2. .A, amino-acid nitrogen (in nitrogen) 〉=0.2g/L;
(8). 2. .B, alcoholic strength (20 ℃) 5-23V/V;
(8). 2. .C, total acid (in lactic acid) 3-30g/L;
(8). 2. .D, salt (in sodium chloride) 〉=10.0g/L;
(8). 2. .E, total reducing sugar (with glucose meter) 0-80g/L;
(8). 3., sanitary index:
(8). 3. .A, coliform≤3MPN/100g;
(8). 3. .B, total number of bacteria≤50;
(8). 3. .C, pathogenic bacteria must not pick;
(8). 3. .D, other sanitary indexs are carried out the GB2712 standard;
(8). 4., colourity requires: the look of described cooking wine finished product number is 40-50 number.
The production method of described cooking wine, add natural flavor in the described raw material, this described spice for select in cardamom, aniseed, fennel, spiceleaf, the cassia bark any/or any two kinds/or any three kinds/or any four kinds/or five kinds complete in a kind of modes in the mode.
The production method of described cooking wine, described aggregation are meant finished product preparation cooking wine spontaneous precipitation (or sedimentation) thing in storage process.
The production method of described cooking wine, described alcoholic strength (20 ℃) is for selecting a kind of among 5-10V/V, 10.1-15V/V, the 15.1-23V/V.
The production method of described cooking wine, described total acid (in lactic acid) serve as to select a kind of among 3-5g/L, 5.1-15g/L, the 15.1-30g/L.
The production method of described cooking wine, described total reducing sugar (with glucose meter) serve as select 0, a kind of among 0.1-20g/L, 20.1-40g/L, the 40.1-80g/L.
In above-mentioned specific implementation process: to described alcoholic strength (20 ℃) respectively with 5,6V/V, 7V/V, 8V/V, 9V/V, 10V/V, 11V/V, 12V/V, 13V/V, 14V/V, 15V/V, 16V/V, 17V/V, 18V/V, 19V/V, 20V/V, 21V/V, 22V/V, 23V/V implement; Described total acid (in lactic acid) is implemented with 3g/L, 4g/L, 5g/L, 6g/L, 7g/L, 8g/L, 9g/L, 10g/L, 11g/L, 12g/L, 13g/L, 14g/L, 15g/L, 16g/L, 17g/L, 18g/L, 19g/L, 20g/L, 21g/L, 22g/L, 23g/L, 24g/L, 25g/L, 26g/L, 27g/L, 28g/L, 29g/L, 30g/L respectively; To described total reducing sugar (with glucose meter) respectively with 0,1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67,68,69,70,71,72,73,74,75,76,77,78,79,80g/L implements; The look of described cooking wine finished product number is implemented with 40,41,42,43,44,45,46,47,48,49, No. 50 respectively; The natural flavor that adds in the described raw material is implemented with cardamom, aniseed, fennel, spiceleaf, cassia bark, sweet osmanthus respectively; Described cardamom, aniseed, fennel, spiceleaf, cassia bark natural flavor are implemented with any, any two kinds, any three kinds, any four kinds, five kinds full uses wherein respectively; All obtained the good result of expection.
The specific embodiment two
Implement by the specific embodiment one, be described alcoholic strength (20 ℃) with 5,6,7,8,9,10V/V implements as a class, with 10.1,11,12,13,14,15V/V implements as a class, with 15.116,17,18,19,20,21,22,23V/V implements as a class; Obtained the good result of expection.
The specific embodiment three
Implement by the specific embodiment one, be described total acid (in lactic acid) with 3,4,5g/L implements as a class, with 5.1,6,7,8,9,10,11,12,13,14,15g/L implements as a class, with 15.1,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30g/L implements as a class; Obtained the good result of expection equally.
The specific embodiment four
Implement by the specific embodiment one, be that described total reducing sugar (with glucose meter) is implemented as a class with 0, with 0.1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20g/L implements as a class, with 20.21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39,40g/L implements as a class, with 40.1,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67,68,69,70,71,72,73,74,75,76,77,78,79,80g/L implements as a class; Obtained the good result of expection too.
After the present invention tests enforcement, the flavourings cooking wine product of producing is detected, all meet described standard; Through expert's appraise, consistent think methodological science rationally, have wide popularization and application and be worth, the color of product, shape are all good, have increased the new varieties of flavourings cooking wine product, having made for the technological progress of industry to have contribution.
The above is preferred embodiment of the present invention only, is not that the present invention is done any pro forma restriction; The those of ordinary skill of all industry, but all shown in the by specification accompanying drawing and the above, and implement the present invention swimmingly; But all those skilled in the art in not breaking away from the technical solution of the present invention scope, when can utilizing the above technology contents that discloses, and a little change of making, modify the equivalent variations with differentiation, are equivalent embodiment of the present invention; Simultaneously, all foundations essence technology of the present invention all still belongs in the scope of technical scheme of the present invention change, modification and the differentiation etc. of any equivalent variations that above embodiment did.
Claims (6)
1, a kind of production method of cooking wine comprises raw material through batching, filtration, sterilization, can, spiral cover, lamp inspection, decals and coding and pyrocondensation Capsule, vanning, sampling observation and obtain the production process of cooking wine finished product; It is characterized in that:
(1), described raw material: to described raw material is to use the persticide residue and the harmful heavy metal residual quantity required standard raw material that can guarantee the non-transgenic raw material of cooking wine security and meet the pollution-free food defined;
(2), described filtration: add 2 kilograms in diatomite in the circulation bucket that uses during to described filtration, equipment outlet pressure in the described filter process is remained 0.3MPa;
(3), described sterilization: to the temperature of described sterilization is that 115 ℃-120 ℃, the steam pressure of sterilization are 0.3MPa; After producing end, to clean production equipment, cleaning step is: 1., one the washing: with clear water remaining cooking wine is rinsed well, 2., alkali cleaning: be heated to 80 ℃, circulation flushing 20 minutes with 2% alkaline detergent solution, 3., two washings: washed 20 minutes with clear water after discharging alkali lye, 4., pickling: be heated to 80 ℃, circulation flushing 20 minutes with 2% acidic cleaning liquid, 5., three washings: discharge after the acid solution with clear water flushing 30 minutes, 6., pour water stand-by: cleaning the back that finishes, that equipment is filled with clear water is stand-by;
(4), described can: described can be with cooking wine be filled to selected, cleaning and sterilizing, in the Packaging Bottle that drains;
(5), described spiral cover: described spiral cover is inner cap selected, sterilization to be tightened on to irritate have on the Packaging Bottle of cooking wine;
(6), described decals and coding and pyrocondensation Capsule: described decals is that the label with acceptance(check) labels on filling has the Packaging Bottle of cooking wine, described coding is the digital spray that will embody product identification on described, described pyrocondensation Capsule is that Capsule pyrocondensation with acceptance(check) is on bottle cap;
(7), described vanning: to be that the cooking wine that will cooking wine be housed is bottled go in the qualified by inspection carton in described vanning;
(8), described cooking wine finished product:
(8). 1., sense organ requires:
(8). 1. .A, color and luster: color and luster is pale yellow to bronzing, glossy;
(8). 1. .B, fragrance: have the distinctive sweet-smelling of flavourings cooking wine, fragrance is coordinated;
(8). 1. .C, flavour: pure, the free from extraneous odour of flavour;
(8). 1. .D, figure: limpid transparent, allow micro-aggregation;
(8). 2., physical and chemical index:
(8). 2. .A, amino-acid nitrogen (in nitrogen) 〉=0.2g/L;
(8). 2. .B, alcoholic strength (20 ℃) 5-23V/V;
(8). 2. .C, total acid (in lactic acid) 3-30g/L;
(8). 2. .D, salt (in sodium chloride) 〉=10.0g/L;
(8). 2. .E, total reducing sugar (with glucose meter) 0-80g/L;
(8). 3., sanitary index:
(8). 3. .A, coliform≤3MPN/100g;
(8). 3. .B, total number of bacteria≤50;
(8). 3. .C, pathogenic bacteria must not pick;
(8). 3. .D, other sanitary indexs are carried out the GB2712 standard;
(8). 4., colourity requires: the look of described cooking wine finished product number is 40-50 number.
2, the production method of cooking wine according to claim 1, it is characterized in that: add natural flavor in the described raw material, this described spice for select in cardamom, aniseed, fennel, spiceleaf, the cassia bark any/or any two kinds/or any three kinds/or any four kinds/or five kinds complete in a kind of modes in the mode.
3, the production method of cooking wine according to claim 1 is characterized in that: described aggregation is meant finished product preparation cooking wine spontaneous precipitation (or sedimentation) thing in storage process.
4, the production method of cooking wine according to claim 1 is characterized in that: described alcoholic strength (20 ℃) is for selecting a kind of among 5-10V/V, 10.1-15V/V, the 15.1-23V/V.
5, the production method of cooking wine according to claim 1 is characterized in that: described total acid (in lactic acid) serves as to select a kind of among 3-5g/L, 5.1-15g/L, the 15.1-30g/L.
6, the production method of cooking wine according to claim 1 is characterized in that: described total reducing sugar (with glucose meter) serve as select 0, a kind of among 0.1-20g/L, 20.1-40g/L, the 40.1-80g/L.
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| CNA2008101717285A CN101396107A (en) | 2008-10-24 | 2008-10-24 | Production method of cooking wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692892B (en) * | 2009-10-22 | 2012-05-23 | 凌百仙 | Chive and ginger cooking wine production technique |
| CN104071363A (en) * | 2014-07-04 | 2014-10-01 | 海南通用康力制药有限公司 | Arginine aspirin powder injection split filling process and automatic split filing system thereof |
| CN104817050A (en) * | 2015-05-07 | 2015-08-05 | 参仙源酒业有限公司 | Package process of ginseng liquor |
| CN109363033A (en) * | 2018-11-21 | 2019-02-22 | 广东百岁山实业有限公司 | A kind of mineral sparkling water and its automation preparation method |
| CN109534563A (en) * | 2018-11-21 | 2019-03-29 | 广东百岁山实业有限公司 | A kind of preparation method of filling drinking mineral water |
-
2008
- 2008-10-24 CN CNA2008101717285A patent/CN101396107A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692892B (en) * | 2009-10-22 | 2012-05-23 | 凌百仙 | Chive and ginger cooking wine production technique |
| CN104071363A (en) * | 2014-07-04 | 2014-10-01 | 海南通用康力制药有限公司 | Arginine aspirin powder injection split filling process and automatic split filing system thereof |
| CN104817050A (en) * | 2015-05-07 | 2015-08-05 | 参仙源酒业有限公司 | Package process of ginseng liquor |
| CN109363033A (en) * | 2018-11-21 | 2019-02-22 | 广东百岁山实业有限公司 | A kind of mineral sparkling water and its automation preparation method |
| CN109534563A (en) * | 2018-11-21 | 2019-03-29 | 广东百岁山实业有限公司 | A kind of preparation method of filling drinking mineral water |
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