CN101703205A - Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof - Google Patents
Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof Download PDFInfo
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- CN101703205A CN101703205A CN200910114224A CN200910114224A CN101703205A CN 101703205 A CN101703205 A CN 101703205A CN 200910114224 A CN200910114224 A CN 200910114224A CN 200910114224 A CN200910114224 A CN 200910114224A CN 101703205 A CN101703205 A CN 101703205A
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Abstract
The invention discloses a cooking yellow wine capable of removing fishy and mutton smells and a preparation method thereof. For overcoming the drawbacks of common cooling yellow wine in mutton smell removal, fragrance enhancement, seasoning and other functions, the invention adopts a technical scheme that: the cooking yellow wine capable of removing fishy and mutton smells consists of spices, fishy and mutton smell removing accessories, yellow wine and rice vinegar; various techniques are comprehensively used for chemically deodoring; and the fishy and mutton smell removal and seasoning functions of the cooking yellow wine capable of removing fishy and mutton smells are emphasized. The cooking yellow wine capable of removing fishy and mutton smells has the advantages that: the formula is scientific; various raw materials and accessories are reasonably mixed and used; the formula of the spices comprises 15 spices such as coriander seeds; the formula of the fishy and mutton smell removing accessories comprises three accessories including hawthorn; and the aim of realizing various functions such as removal of the fishy and mutton smells of foods of animal origin, seasoning enhancement, fragrance enhancement, nutrition and health care; and basically no fishy and mutton smells remain in dishes.
Description
Technical field
The present invention relates to a kind of smelling of fish or mutton cooking yellow wine and preparation method thereof that goes.
Background technology
Though common cooking yellow wine has raw meat to separate greasy, the flavouring effect of rendering palatable, and is extremely limited to the effect of dispeling of these class harmful substances of trimethylamine such as animal meat self-contained smell substance in various degree, particularly sheep smell of mutton, and chemical reaction takes place between the two hardly.
Summary of the invention
Technology such as integrated use spice of the present invention, yellow rice wine, rice vinegar are carried out chemistry and are dispelled smellyly, emphatically outstandingly remove the smelling of fish or mutton and seasoning function, reach and dispel animal food smelling of fish or mutton flavor, promote the purpose of multiple functions such as seasoning, flavouring, nourishing healthy.
Technical scheme of the present invention is:
The described raw material of smelling of fish or mutton cooking yellow wine that goes is:
A. by spice, the tailored version cooking yellow wine that goes smelling of fish or mutton auxiliary material, yellow rice wine, rice vinegar allotment to form, based on spice, it is auxilliary removing smelling of fish or mutton auxiliary material, and rice vinegar, yellow rice wine play the solvent effect, the self-contained smell substance of animal meat is carried out chemistry dispel smelly;
B. spice: remove smelling of fish or mutton auxiliary material: rice vinegar: yellow rice wine=3: 2: 10: 85;
C. the spice prescription is: celery seed 3～6, thyme 2～5, pepper 5～10, purple perilla 2～5, cumin 3～6, Chinese prickly ash 3～6, rhizoma zingiberis 3～6, allspice 2～5, tsaoko 1～3, cardamom 1～3, Chinese cassia tree 3～6, anise 3～6, cloves 1～3, dried orange peel 2～5, basyleave 1～3;
D. go smelling of fish or mutton accessory formula to be: tealeaves 10～20, hawthorn 10～20, Radix Glycyrrhizae 5～10.The described preparation process of smelling of fish or mutton cooking yellow wine of going is:
A. glutinous rice is eluriated, soaked rice, boiling, the bent powder of head mold is sowed in the airing cooling, and the product temperature remains on carries out diastatic fermentation between 18～28 ℃; Through behind 5～7 days primary fermentations, a little less than fermentation is gradually slow, distiller's wort is transferred to the after fermentation jar, product temperature control is at 15～28 ℃, and through 55～70 days, it is clear that wine liquid becomes, the after fermentation end; Press for extracting juice wine, filtration make yellow rice wine.
B. get the part yellow rice wine and add the clear water mixing, utilize in the air acetic acid bacteria to enter the breeding growth, natural acetify, after 30～50 days, acetic fermentation finishes, and acetic acid is carried out coarse filtration, makes rice vinegar.
C. with spice by the recipe calculation of celery seed 3～6, thyme 2～5, pepper 5～10, purple perilla 2～5, cumin 3～6, Chinese prickly ash 3～6, rhizoma zingiberis 3～6, allspice 2～5, tsaoko 1～3, cardamom 1～3, Chinese cassia tree 3～6, anistree 3～6, cloves 1～3, dried orange peel 2～5, basyleave 1～3 and take by weighing consumption, implement to pulverize with pulverizer, fineness is crossed 60 orders, pour into to soak in the yellow rice wine and extract, time is 3 days, be heated to 85 ℃ of lasting 30min subsequently, cooled and filtered goes the dregs of a decoction to get the spice yellow rice wine.
D. will go smelling of fish or mutton auxiliary material by the recipe calculation of tealeaves 10～20, hawthorn 10～20, Radix Glycyrrhizae 5～10 and take by weighing consumption, and pour into and implement in the rice vinegar to soak to extract, the time is a week; Be heated to 85～100 ℃ of lasting 30min subsequently, after the cooling, cross the elimination dregs of a decoction and get seasoned vinegar.
E. spice yellow rice wine and seasoned vinegar are allocated, increased alcoholic strength with the blending liquor adjustment, adjust fresh and sweet flavor with auxiliary materials such as sucrose, salt, monosodium glutamates, after filtration and the bottling capping, sterilization 20min in 65～70 ℃ hot water storgae makes smelling of fish or mutton cooking yellow wine.
Integrated use spice of the present invention, yellow rice wine, rice vinegar and go smelling of fish or mutton auxiliary material that the self-contained bad smell of animal raw materials is carried out chemistry and dispel smelly, dispelling abnormal flavor (particularly mutton smell of mutton) ability is stronger, after culinary art is used, and dish sweet-smelling deliciousness, color, smell and taste are all good, the smelling of fish or mutton basic noresidue of distinguishing the flavor of.
The present invention utilizes the hazardous compound generation chemical reactions such as smelling of fish or mutton flavor in spice and the animal raw materials, plays smelling of fish or mutton flavor and the flavouring seasoning effect of dispeling.Zingiberol in the spice, zingiberene, gingerol, pericarpium zanthoxyli element, anise alcohol, anisole, cassia bark contains ethereal oil, organic acid etc., all can make smelling of fish or mutton flavor composition generation oxidation reaction, aldolisation or esterifications such as aldehyde, ketone, peculiar smell is weakened and the energy flavouring.Spice prescription of the present invention is the main flavoring of dispeling animal raw materials smelling of fish or mutton flavor with celery seed, thyme, pepper, purple perilla, cumin, Chinese prickly ash, rhizoma zingiberis seven flavors, according to the relevant expert to numerous spices combination go smelling of fish or mutton check and analysis relatively, that thinks " thyme+celery seed " and " coriander seed+celery seed " two combinations goes smelling of fish or mutton rate best results.Therefore, celery seed, thyme play a major role in this prescription, and pepper, purple perilla, cumin, Chinese prickly ash, the rhizoma zingiberis five tastes play the auxiliary smelling of fish or mutton effect of going; Allspice, tsaoko, cardamom, Chinese cassia tree, anise, cloves, dried orange peel, basyleave eight flavor meat products spice commonly used are auxiliary flavoring, work the flavouring effect of rendering palatable.In addition, some still is the good medicinal material of spleen benefiting and stimulating the appetite in the above-mentioned spice, plays certain pharmacological action.
Among the present invention go smelling of fish or mutton auxiliary material play complementary go to have a strong smell increase the flavor effect.Tealeaves is rich in Tea Polyphenols, and the harmful substances such as trimethylamine during phenolic compound can be distinguished the flavor of with the smelling of fish or mutton of animal raw materials are carried out neutralization reaction, play inhibition and dispel function; Hawthorn contains organic acid, and smelling of fish or mutton material is alkali compounds (pH value is greater than 7.25), and available organic acid carries out neutralization reaction.In addition, go the smelling of fish or mutton auxiliary material flavouring function of rendering palatable in addition.
The present invention is by the solvent of yellow rice wine, auxiliary agent and " medicine efficacy enhancing ingredient " effect, and flavor components that can the stripping spice strengthens the fragrance of spice, strengthens the effectiveness and the penetration of dispeling smelling of fish or mutton flavor, impels the effect of smelling of fish or mutton spice further to be brought into play.In addition, the ethanol of yellow rice wine can dissolve a part of trimethylamine, when cooking with ethanol evaporation; Certain chemical action generation Ester takes place in contained organic acid in alcohols in the yellow rice wine and the animal raw materials, and the aldehydes reaction with in the raw material generates aroma substance--acetal, plays the effect that promotes fragrance; Yellow rice wine is rich in various nutriments and amino acid, can play effects such as increasing food delicate flavour and food nutrient composition during culinary art, has certain health-care efficacy again.
Rice vinegar among the present invention can be in harmonious proportion and strengthen the spice local flavor.Rice vinegar itself just has in the acid with characteristics sweet, the pure giving off a strong fragrance of flavor, therefore to there being fragrant and sweet spice that synergistic effect is all arranged; Vinegar cooperates with spice, because of acidity can improve the activity of enzyme, helps the decomposition of various compositions in the spice, improves the ability of dispeling smelling of fish or mutton flavor of spice.In addition, harmful substances such as the smelling of fish or mutton in the animal raw materials are alkalescent, generate the acetic acid salt with rice vinegar generation neutralization reaction, and smelling of fish or mutton flavor is weakened.
Description of drawings
For ease of understanding the present invention, the spy is further described in conjunction with the accompanying drawings.
Fig. 1 is the preparation flow figure of this aspect.
The specific embodiment
Case study on implementation:
(1) composition of raw materials: glutinous rice 100kg, spice (prescription is seen " three ") 7kg removes smelling of fish or mutton auxiliary material (prescription is seen " three ") 4.5kg, the bent powder 480g of head mold, sucrose 15kg, salt 5kg, monosodium glutamate 1kg.
(2) Fig. 1 is seen in technological process.
(3) preparation method
1. after glutinous rice soaks rice 24～48, take out the boiling that drains away the water, 100kg glutinous rice goes out appetite and is about 180kg; Rice washing and the pulp-water that soaks rice stay, and become wintercherry water after the spontaneous fermentation, the acidity of mash when adjusting diastatic fermentation; The rice that cooks is cooled to 32～35 ℃, pours in the fermentation tank, adds the about 36kg of clear water and the about 24kg of wintercherry water breaks up meal, sows the bent powder of 480g head mold, and the product temperature remains on carries out diastatic fermentation between 18～28 ℃; Through behind 5～7 days primary fermentations, a little less than fermentation is gradually slow, distiller's wort is transferred to the after fermentation jar, product temperature control is at 15～28 ℃, through 55～70 days, the after fermentation end; Utilize plate and frame type filter-press that wine liquid in the distiller's wort and vinasse enforcement squeezing are separated, the liquid of filling a wine cup for is imported in the filling of stainless steel storage wine and was left standstill 2～4 days, utilizes siphon principle absorption supernatant liquor subsequently, filters, and gets the about 220kg of the new wine of yellow rice wine, and alcoholic strength is 14～16v/v.
2. get the yellow rice wine 20kg pithos of packing into, add clear water 18kg mixing, utilize that acetic acid bacteria enters breeding growth, natural acetify in the air; After 30～50 days, acidity 〉=4.5g/100ml, acetic fermentation finishes; Acetic acid is carried out coarse filtration, get the glutinous rice rice vinegar and be about 38kg.
3. the 7kg spice is pulverized with pulverizer, it is good that fineness is crossed 60 mesh sieves; Pour into to soak in the 200kg yellow rice wine and extract, the time is 3 days; Be heated to 85 ℃ of lasting 30min lixiviates subsequently; Cooled and filtered is removed the dregs of a decoction, gets the about 195kg of spice yellow rice wine.
4. 4.5kg is gone smelling of fish or mutton auxiliary material to pour into and soak extraction in the 38kg rice vinegar, the time is a week; Be heated to 85～100 ℃ of lasting 30min lixiviates subsequently; After the cooling, cross the elimination dregs of a decoction, get the about 35kg of seasoned vinegar.
5. spice yellow rice wine and seasoned vinegar are allocated, increased alcoholic strength, adjust fresh and sweet flavor with auxiliary materials such as sucrose, salt, monosodium glutamates with the blending liquor adjustment; Filter with cotton cake filtering machine, must remove the about 230kg of smelling of fish or mutton cooking yellow wine; The bottling capping, sterilization 20min in 65～70 ℃ hot water storgae through after the assay was approved, deposits a week at warehouse for finished product and can sell.
(4) using method
If take to fry, fry in shallow oil, quick-fried, mode such as saute, explode, cook, burn, bake, boil, steam, rinse, smoke cooks, after normally animal raw materials being cleaned up, spend smelling of fish or mutton cooking yellow wine and pickle more than half an hour and cook again.Its consumption is 50～80ml/kg, if the smelling of fish or mutton of raw material flavor is heavier, and the also corresponding increasing of salting period proper extension, consumption.If modes such as taking pot, stew, simmer, stewing, halogen, Wei, are baked, endure is cooked, after normally animal raw materials being cleaned up, spending smelling of fish or mutton cooking yellow wine pickles half an hour earlier, scald to open with boiling water again and fish for culinary art, its consumption: being 50～80ml/kg when pickling, is 30～50ml/kg during culinary art, if the smelling of fish or mutton of raw material flavor is heavier, its salting period is wanted proper extension, during culinary art, and the also corresponding increasing of its consumption.
Claims (3)
1. one kind is removed smelling of fish or mutton cooking yellow wine and preparation method thereof, it is characterized in that:
A. by spice, the tailored version cooking yellow wine that goes smelling of fish or mutton auxiliary material, yellow rice wine, rice vinegar allotment to form, based on spice, it is auxilliary removing smelling of fish or mutton auxiliary material, and rice vinegar, yellow rice wine play the solvent effect, the self-contained smell substance of animal meat is carried out chemistry dispel smelly;
B. spice: remove smelling of fish or mutton auxiliary material: rice vinegar: yellow rice wine=3: 2: 10: 85;
C. the spice prescription is: celery seed 3～6, thyme 2～5, pepper 5～10, purple perilla 2～5, cumin 3～6, Chinese prickly ash 3～6, rhizoma zingiberis 3～6, allspice 2～5, tsaoko 1～3, cardamom 1～3, Chinese cassia tree 3～6, anise 3～6, cloves 1～3, dried orange peel 2～5, basyleave 1～3;
D. go smelling of fish or mutton accessory formula to be: tealeaves 10～20, hawthorn 10～20, Radix Glycyrrhizae 5～10.
2. the smelling of fish or mutton cooking yellow wine and preparation method thereof that goes according to claim 1 is characterized in that: finished product needs to increase alcoholic strength, alcoholic strength 14～16v/v with the blending liquor adjustment; Increase fresh and sweet flavor with auxiliary material adjustment such as sucrose, salt, monosodium glutamates, sugar content≤100g/L, salinity is at 1～3 °, monosodium glutamate content≤1.
3. the smelling of fish or mutton cooking yellow wine and preparation method thereof that goes according to claim 1 is characterized in that described preparation process is: a. eluriates glutinous rice, soak rice, boiling, and the bent powder of head mold is sowed in the airing cooling, and the product temperature remains on carries out diastatic fermentation between 18～28 ℃; Through behind 5～7 days primary fermentations, a little less than fermentation is gradually slow, distiller's wort is transferred to the after fermentation jar, product temperature control is at 15～28 ℃, and through 55～70 days, it is clear that wine liquid becomes, the after fermentation end; Press for extracting juice wine, filtration make yellow rice wine;
B. get the part yellow rice wine and add the clear water mixing, utilize in the air acetic acid bacteria to enter the breeding growth, natural acetify, after 30～50 days, acetic fermentation finishes, and acetic acid is carried out coarse filtration, makes rice vinegar;
C. with spice by the recipe calculation of celery seed 3～6, thyme 2～5, pepper 5～10, purple perilla 2～5, cumin 3～6, Chinese prickly ash 3～6, rhizoma zingiberis 3～6, allspice 2～5, tsaoko 1～3, cardamom 1～3, Chinese cassia tree 3～6, anistree 3～6, cloves 1～3, dried orange peel 2～5, basyleave 1～3 and take by weighing consumption, implement to pulverize with pulverizer, fineness is crossed 60 orders, pour into to soak in the yellow rice wine and extract, time is 3 days, be heated to 85 ℃ of lasting 30min subsequently, cooled and filtered goes the dregs of a decoction to get the spice yellow rice wine;
D. will go smelling of fish or mutton auxiliary material by the recipe calculation of tealeaves 10～20, hawthorn 10～20, Radix Glycyrrhizae 5～10 and take by weighing consumption, and pour into and implement in the rice vinegar to soak to extract, the time is a week; Be heated to 85～100 ℃ of lasting 30min subsequently, after the cooling, cross the elimination dregs of a decoction and get seasoned vinegar;
E. spice yellow rice wine and seasoned vinegar are allocated, increased alcoholic strength with the blending liquor adjustment, adjust fresh and sweet flavor with auxiliary materials such as sucrose, salt, monosodium glutamates, after filtration and the bottling capping, sterilization 20min in 65～70 ℃ hot water storgae makes smelling of fish or mutton cooking yellow wine.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102477390A (en) * | 2010-11-30 | 2012-05-30 | 武汉亚太调味食品有限公司 | Cooking wine prepared by using spices, and production technology thereof |
| CN102925318A (en) * | 2012-11-19 | 2013-02-13 | 镇江市丹徒区上党墅农茶叶专业合作社 | Brewing method of perilla leaf qlutinous rice wine |
| CN105410850A (en) * | 2015-10-30 | 2016-03-23 | 王永妍 | Melocanna baccifera leaf health-care cooking wine and production method thereof |
| CN106722729A (en) * | 2017-03-01 | 2017-05-31 | 浙江省农业科学院 | A kind of new seasoning and preparation method thereof |
| CN108967990A (en) * | 2018-07-17 | 2018-12-11 | 重庆凯扬农业科技研究院有限公司 | A kind of deodorization Chinese prickly ash cooking wine and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176998A (en) * | 1996-08-21 | 1998-03-25 | 吴卫清 | Tech. for bacteriostasis, preservation, Flavouring and increasing effect for yellow rice wine |
| CN101255393A (en) * | 2008-04-07 | 2008-09-03 | 荆州市监利粮酒酒业有限公司 | Method for producing flavouring wine by employing yellow rice wine and tartary buckwheat wine |
-
2009
- 2009-07-15 CN CN2009101142244A patent/CN101703205B/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 汪生珍: "黄酒酿制方法", 《甘肃科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102477390A (en) * | 2010-11-30 | 2012-05-30 | 武汉亚太调味食品有限公司 | Cooking wine prepared by using spices, and production technology thereof |
| CN102925318A (en) * | 2012-11-19 | 2013-02-13 | 镇江市丹徒区上党墅农茶叶专业合作社 | Brewing method of perilla leaf qlutinous rice wine |
| CN102925318B (en) * | 2012-11-19 | 2014-03-19 | 镇江市丹徒区上党墅农茶叶专业合作社 | Brewing method of perilla leaf qlutinous rice wine |
| CN105410850A (en) * | 2015-10-30 | 2016-03-23 | 王永妍 | Melocanna baccifera leaf health-care cooking wine and production method thereof |
| CN106722729A (en) * | 2017-03-01 | 2017-05-31 | 浙江省农业科学院 | A kind of new seasoning and preparation method thereof |
| CN108967990A (en) * | 2018-07-17 | 2018-12-11 | 重庆凯扬农业科技研究院有限公司 | A kind of deodorization Chinese prickly ash cooking wine and preparation method thereof |
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| CN101703205B (en) | 2013-06-05 |
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