CN101692892B - Chive and ginger cooking wine production technique - Google Patents
Chive and ginger cooking wine production technique Download PDFInfo
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- CN101692892B CN101692892B CN2009102339809A CN200910233980A CN101692892B CN 101692892 B CN101692892 B CN 101692892B CN 2009102339809 A CN2009102339809 A CN 2009102339809A CN 200910233980 A CN200910233980 A CN 200910233980A CN 101692892 B CN101692892 B CN 101692892B
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Abstract
Chive and ginger cooking wine production technique belongs to production methods of wines and particularly relates to a production technique of chive and ginger cooking wine capable of removing fishy smell, seasoning and enhancing flavor for food. Aiming at problems that the existing seasoning cooking wine can not replace chives and gingers, users need to additionally add the chives and the gingers when cooking. The chive and ginger cooking wine production technique utilizes chives, gingers, edible alcohol, dry yellow wine, xiangxue wine, salt and water as raw materials and auxiliary materials, and sequentially includes work procedures of selecting materials-dipping sauce-seasoning-filtering-sterilizing-filling-forming a finished product. The cleaned chives and the sliced gingers are respectively dipped into mixed solution of the edible alcohol and water or the dry yellow wine for 3-6 months, chive juice and ginger juice are obtained after filtering and removing slag, a semi-finished product is obtained by taking 1%-5% chive juice, 5%-10% ginger juice, 5%-10% xiangxue wine, 8%-12% edible wine, 15%-20% dry yellow wine and 10%-15% salt, and then adding water to 100%, and a finished product is formed by a work procedure of filtering-sterilizing-filling-forming the finished product via a common technique. The chive and ginger cooking wine production technique has the advantages of removing fishy smell, seasoning and enhancing flavor, simultaneously being capable of replacing the chives and the gingers, and then achieving multifunctional effect.
Description
Technical field: the invention belongs to the drinks production method, particularly a kind of being used for to food go raw meat to render palatable chive and ginger cooking wine production technique that flavouring uses.
Background technology: existing flavourings cooking wine when going raw meat to render palatable flavouring to food, all can not substitute the green onion ginger seasoning matter that must add in addition in use.Just in cooking process, must be equipped with green onion strain and the ginger splices of cleaning in addition, the people that this accelerates for rhythm of life day by day are things that waste time and energy.This shows that research and design goes out a kind of when adding flavourings cooking wine, the chive and ginger cooking wine that can reach the green onion ginger seasoning matter effect of adding is necessary.
Summary of the invention: the present invention seeks to overcome the deficiency of prior art, design a kind ofly when adding flavourings cooking wine, can reach the production technology of chive and ginger cooking wine of the green onion ginger seasoning matter effect of adding.
The objective of the invention is to realize like this: a kind of chive and ginger cooking wine production technique; It is characterized in that with chives, ginger, edible alcohol, dried yellow rice wine, fragrant snow wine and salt and water be former auxilliary material; Successively by selecting materials---soak juice---allotment---filtering---sterilization---can---finished product operation is formed, wherein:
The operation of selecting materials: chives, the Liliaceae perennial plant, formal name used at school Allium schoenoprasum selects for use the band root complete stool of tool tender leaf to clean subsequent use; Ginger, the Zingiber perennial plant, formal name used at school Zingiber officinale Roscoe selects the plump old ginger cut into serving pieces of rhizome meat of removing fibrous root for use; Edible alcohol adds saccharomycete behind fermentation tank back warp everfermentation with grain, the water that warp filters, rectifying obtains and the body that dissolves each other of ethanol; Dried yellow rice wine, fermentation is thorough, and residual sugar is very low, and sugar content is less than the yellow rice wine of 1g/100ml (with glucose meter); Fragrant snow wine leads to after sweet wine makes with drenching the meal method, adds a small amount of wheat koji and stirs, ferment with the poor liquor of 40 degree-50 degree again and the alcoholic strength that leads at 20 wine about spending; Salt, formal name used at school sodium chloride (chemical formula NaCl), the white crystals body is selected salt that sell in market for use; Water is selected drinking water for use; Above-mentioned former auxilliary material, subsequent use through being up to the standards;
Soak the juice operation: green onion juice or ginger juice be infuse in special-purpose earthen container of being convenient to seal or rustless steel container all; The leaching liquid of selecting for use is that edible alcohol adds water or dried yellow rice wine; The chives of cleaning and tableted old ginger be soaked in the leaching liquid respectively seal; After 3-6 month immersion, filtering is removed slag and is obtained green onion juice and ginger juice again, through subsequent use after the assay was approved;
Allotment operation: by weight percentage; Get green onion juice 1%-5%, ginger juice 5%-10%, fragrant snow wine 5%-10%, edible alcohol 8%-12%, dried yellow rice wine 15%-20%, salt 10%-15%; All the other add water to 100%; Mix the semi-finished product chive and ginger cooking wine that obtains treating filtering, sterilization, through subsequent use after the assay was approved;
---sterilization---can---finished product operation obtains the finished product chive and ginger cooking wine, and each operation of filtering to finished product is undertaken by the requirement in the cooking wine prior art conventional production process through filtering with the semi-finished product chive and ginger cooking wine.
The object of the invention can also take following further measure to realize:
Described soaking in the juice operation, the leaching liquid that the leaching of green onion juice is selected for use mixes for the 50-60% edible alcohol adds 40-50% water.
Described soaking in the juice operation, the leaching liquid that the leaching of ginger juice is selected for use mixes for the 40-60% edible alcohol adds the dried yellow rice wine of 40-60%.
Described soak time of soaking in the juice operation is 3-4 month at temperature higher relatively summer and autumn, and the relatively low winter-spring season of temperature is 5-6 month.
Warp in described each operation is subsequent use after the assay was approved, is meant by the specification requirement of product relevant criterion to judge that qualified back is subsequent use.
The trial effect that the present invention's enforcement obtains chive and ginger cooking wine is: when going raw meat to render palatable flavouring to food, can also substitute the green onion ginger seasoning matter that originally must add in addition, and reach the seasoning matter effect of killing three birds with one stone; No matter in the restaurant, the dining room, still in family kitchen, use, all seem convenient and swift, effect is satisfied, and is more welcome when especially camping, travelling picnic, operation on the sea in army.
The specific embodiment: with implementation detail explanation of the present invention as follows below in conjunction with specific embodiment:
The operation of selecting materials: by relevant product standard requirements to edible alcohol, dried yellow rice wine, it is fragrant that to avenge wine and salt and drinking water subsequent use after the assay was approved; Select south growth for use, Yangtze river basin 4-7 fresh and tender chives of grow in the month especially, the complete stool that has a little coring after clean is subsequent use; 2 years plump old gingers of stem meat of taking root excavating the autumn and winter of selecting for use Southern Shandong Province to grow, the ginger splices that is cut into the 3-5 millimeters thick after cleaning is subsequent use.
Embodiment 1 universal chive and ginger cooking wine soaks the juice operation: pithos is put in subsequent use chives layering; Again with 50% edible alcohol, 50% water are filled it up with by weight percentage; With whole submergence chives degree of being; Seal and soaked 4 months, filtering is removed slag and is obtained green onion juice then, through subsequent use after the assay was approved; Subsequent use ginger splices is put into pithos, fill it up with 50% edible alcohol, 50% dried yellow rice wine by weight percentage, with whole submergence ginger splices degree of being, seal and soaked 5 months, filtering is removed slag and is obtained ginger juice then, through subsequent use after the assay was approved; Allotment operation: by weight percentage; Get green onion juice 3%, ginger juice 7%, fragrant snow wine 8%, edible alcohol 10%, dried yellow rice wine 18%, salt 13%; All the other add water to 100%, mix the universal chive and ginger cooking wine of semi-finished product that obtains treating filtering, sterilization, through subsequent use after the assay was approved; The filtering operation: be filtered to clarification to the universal chive and ginger cooking wine of semi-finished product through the cardboard filter device, obtain the universal chive and ginger cooking wine clarified solution of semi-finished product, subsequent use through being up to the standards; Sterilization process: the universal chive and ginger cooking wine clarified solution of semi-finished product is heated to 85-90 ℃, keeps more than 10 minutes, carry out sterilization treatment, obtain universal finished product chive and ginger cooking wine, subsequent use through being up to the standards; Can operation:, carry out can with conventional hot filling, decals machinery with universal finished product chive and ginger cooking wine; The finished product operation: packing becomes universal chive and ginger cooking wine product after exfactory inspection.Universal chive and ginger cooking wine removes the smelling of fish or mutton in common red meat class, meat of poultris food cooking process, flavouring renders palatable.
Embodiment 2 heavy ginger type chive and ginger cooking wines soak the juice operation: pithos is put in subsequent use chives layering; Again with 50% edible alcohol, 50% water are filled it up with by weight percentage; With whole submergence chives degree of being; Seal and soaked 4 months, filtering is removed slag and is obtained green onion juice then, through subsequent use after the assay was approved; Subsequent use ginger splices is put into pithos, fill it up with 60% edible alcohol, 40% dried yellow rice wine by weight percentage, with whole submergence ginger splices degree of being, seal and soaked 6 months, filtering is removed slag and is obtained ginger juice then, through subsequent use after the assay was approved; Allotment operation: by weight percentage; Get green onion juice 2%, ginger juice 10%, fragrant snow wine 10%, edible alcohol 10%, dried yellow rice wine 20%, salt 12%; All the other add water to 100%, mix the heavy ginger type of the semi-finished product chive and ginger cooking wine that obtains treating filtering, sterilization, through subsequent use after the assay was approved;---sterilization---can---finished product operation obtains heavy ginger type chive and ginger cooking wine product, and each operation of filtering to finished product is identical with embodiment 1 through filtering with the heavy ginger type of semi-finished product chive and ginger cooking wine.Heavy ginger type chive and ginger cooking wine is applicable to the cooking boiling of seafood, fish crab group food, is removing the smelling of fish or mutton, has detoxication when rendering palatable flavouring concurrently.
Embodiment 3 green onion odor type chive and ginger cooking wines soak the juice operation: pithos is put in subsequent use chives layering; Again with 60% edible alcohol, 40% water are filled it up with by weight percentage; With whole submergence chives degree of being; Seal and soaked 6 months, filtering is removed slag and is obtained green onion juice then, through subsequent use after the assay was approved; Subsequent use ginger splices is put into pithos, fill it up with 50% edible alcohol, 50% dried yellow rice wine by weight percentage, with whole submergence ginger splices degree of being, seal and soaked 4 months, filtering is removed slag and is obtained ginger juice then, through subsequent use after the assay was approved; Allotment operation: by weight percentage; Get green onion juice 5%, ginger juice 5%, fragrant snow wine 5%, edible alcohol 8%, dried yellow rice wine 15%, salt 10%; All the other add water to 100%, mix the semi-finished product green onion odor type chive and ginger cooking wine that obtains treating filtering, sterilization, through subsequent use after the assay was approved;---sterilization---can---finished product operation obtains finished product green onion odor type chive and ginger cooking wine, and each operation of filtering to finished product is identical with embodiment 1 through filtering with semi-finished product green onion odor type chive and ginger cooking wine.Green onion odor type chive and ginger cooking wine is suitable for lighter Shanghai, Jiangsu and Zhejiang Provinces of edible taste and the more and more many elderly populations of the coastal south crowd, especially quantity, in cooking process, goes the smelling of fish or mutton to render palatable when flavouring uses, and has certain health-care effect that induces sweat, activates yang.
Claims (5)
1. a chive and ginger cooking wine production technique is characterized in that with chives, ginger, edible alcohol, dried yellow rice wine, fragrant snow wine and salt and water be former auxilliary material, successively by selecting materials--soak juice--allotment--filtering--sterilization--can--finished product operation is formed, wherein:
The operation of selecting materials: chives, the Liliaceae perennial plant, formal name used at school Allium schoenoprasum selects for use the band root complete stool of tool tender leaf to clean subsequent use; Ginger, the Zingiber perennial plant, formal name used at school Zingiber officinale Roscoe selects the plump old ginger cut into serving pieces of rhizome meat of removing fibrous root for use; Edible alcohol, with grain and saccharomycete behind fermentation tank back warp everfermentation, through filter, water that rectifying obtains and the body that dissolves each other of ethanol; Dried yellow rice wine, fermentation is thorough, and residual sugar is very low, with the yellow rice wine of glucose meter sugar content less than 1g/100ml; Fragrant snow wine leads to after sweet wine makes with drenching the meal method, adds a small amount of wheat koji and stirs, ferment with the poor liquor of 40 degree-50 degree again and the alcoholic strength that leads at 20 wine of spending; Salt, formal name used at school sodium chloride, chemical formula NaCl, the white crystals body is selected salt that sell in market for use; Water is selected drinking water for use; Above-mentioned former auxilliary material, subsequent use through being up to the standards;
Soak the juice operation: green onion juice or ginger juice be infuse in special-purpose earthen container of being convenient to seal or rustless steel container all; The leaching liquid of selecting for use is that edible alcohol adds water or dried yellow rice wine; The chives of cleaning and tableted old ginger be soaked in the leaching liquid respectively seal; After 3-6 month immersion, filtering is removed slag and is obtained green onion juice and ginger juice again, through subsequent use after the assay was approved;
Allotment operation: by weight percentage; Get green onion juice 1%-5%, ginger juice 5%-10%, fragrant snow wine 5%-10%, edible alcohol 8%-12%, dried yellow rice wine 15%-20%, salt 10%-15%; All the other add water to 100%; Mix the semi-finished product chive and ginger cooking wine that obtains treating filtering, sterilization, through subsequent use after the assay was approved;
--sterilization--can--finished product operation obtains the finished product chive and ginger cooking wine, and each operation of filtering to finished product is undertaken by the requirement in the cooking wine prior art conventional production process through filtering with the semi-finished product chive and ginger cooking wine.
2. chive and ginger cooking wine production technique according to claim 1 is characterized in that described soaking in the juice operation, and the leaching liquid that the leaching of green onion juice is selected for use mixes for the 50-60% edible alcohol adds 40-50% water.
3. chive and ginger cooking wine production technique according to claim 1 is characterized in that described soaking in the juice operation, and the leaching liquid that the leaching of ginger juice is selected for use mixes for the 40-60% edible alcohol adds the dried yellow rice wine of 40-60%.
4. chive and ginger cooking wine production technique according to claim 1 is characterized in that described soak time of soaking in the juice operation is 3-4 month in summer and autumn, and winter-spring season is 5-6 month.
5. chive and ginger cooking wine production technique according to claim 1 is characterized in that the warp in described each operation is subsequent use after the assay was approved, is meant by the specification requirement of product relevant criterion to judge that qualified back is subsequent use.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102894336A (en) * | 2012-10-25 | 2013-01-30 | 湖州老恒和酿造有限公司 | Technology for making cooking wine and cooking wine |
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| CN102754805A (en) * | 2012-07-24 | 2012-10-31 | 朱建辉 | Production process of house special cooking wine |
| CN102754802A (en) * | 2012-07-24 | 2012-10-31 | 朱建辉 | Production process of cooking wine for clear soup |
| CN102763831A (en) * | 2012-08-13 | 2012-11-07 | 安徽省冉邦生物科技实业有限公司 | Production process of cooking wine |
| CN106262660A (en) * | 2016-08-23 | 2017-01-04 | 娄尤来 | A kind of Fructus Citri Sarcodactylis cooking wine and preparation method thereof |
| CN107904106A (en) * | 2017-12-13 | 2018-04-13 | 大竹县金竹园调味品有限公司 | A kind of flavourings cooking wine preparation method |
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| CN1182125A (en) * | 1996-11-08 | 1998-05-20 | 吕振正 | Multiple-taste seasoning wine and its preparation |
| CN101396107A (en) * | 2008-10-24 | 2009-04-01 | 北京王致和食品集团有限公司 | Production method of cooking wine |
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| CN1182125A (en) * | 1996-11-08 | 1998-05-20 | 吕振正 | Multiple-taste seasoning wine and its preparation |
| CN101396107A (en) * | 2008-10-24 | 2009-04-01 | 北京王致和食品集团有限公司 | Production method of cooking wine |
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| CN102894336A (en) * | 2012-10-25 | 2013-01-30 | 湖州老恒和酿造有限公司 | Technology for making cooking wine and cooking wine |
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Denomination of invention: Production technology of onion ginger cooking wine Effective date of registration: 20220129 Granted publication date: 20120523 Pledgee: Huzhou Wuxing Private Financing Service Center Co.,Ltd. Pledgor: HUZHOU LAOHENGHE BREWING Co.,Ltd. Registration number: Y2022980001324 |
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