CN101703205B - 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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- CN101703205B CN101703205B CN2009101142244A CN200910114224A CN101703205B CN 101703205 B CN101703205 B CN 101703205B CN 2009101142244 A CN2009101142244 A CN 2009101142244A CN 200910114224 A CN200910114224 A CN 200910114224A CN 101703205 B CN101703205 B CN 101703205B
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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
Effect that the raw meat solution is greasy though common cooking yellow wine has, flavouring renders palatable, extremely limited to the effect of dispelling of these class harmful substances of trimethylamine such as animal meat self-contained smell substance in various degree, particularly sheep smell of mutton, chemical reaction occurs between the two hardly.
Summary of the invention
The 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 the several functions such as seasoning, flavouring, nutrition and health care.
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, take spice as main, it is auxiliary 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 formula 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, airing is cooling, sows the bent powder of head mold, and the product temperature remains on carries out diastatic fermentation between 18～28 ℃; Through after 5～7 days primary fermentations, a little less than fermentation is gradually slow, distiller's wort is transferred to the after fermentation tank, the product temperature control is at 15～28 ℃, and through 55～70 days, it is clear that wine liquid becomes, and after fermentation finishes; 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 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 consumption, implement to pulverize with pulverizer, fineness is crossed 60 orders, pour into to soak in yellow rice wine and extract, time is 3 days, be heated to subsequently 85 ℃ of lasting 30min, cooled and filtered goes the dregs of a decoction to get the spice yellow rice wine.
D. will remove smelling of fish or mutton auxiliary material by the recipe calculation of tealeaves 10～20, hawthorn 10～20, Radix Glycyrrhizae 5～10 and take consumption, and pouring into and implement in rice vinegar to soak to extract, the time is a week; Be heated to subsequently 85～100 ℃ of lasting 30min, cooling after, cross the elimination dregs of a decoction and get seasoned vinegar.
E. spice yellow rice wine and seasoned vinegar are allocated, are increased alcoholic strength with the blending liquor adjustment, adjust fresh and sweet flavor with auxiliary materials such as sucrose, salt, monosodium glutamates, filter and the capping of bottling after, sterilization 20min in the hot water storgae of 65～70 ℃ 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 to carry out chemistry to the self-contained bad smell of animal raw materials and dispel smelly, dispelling abnormal flavor (particularly mutton smell of mutton) ability is stronger, and after culinary art was used, the dish sweet-smelling was delicious, color, smell and taste are all good, the basic noresidue of smelling of fish or mutton flavor.
The present invention utilizes the hazardous compound generation chemical reactions such as smelling of fish or mutton flavor in spice and animal raw materials, plays smelling of fish or mutton flavor and the flavouring seasoning effect of dispelling.Zingiberol in 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 the esterifications such as aldehyde, ketone, peculiar smell is weakened and the energy flavouring.Spice formula of the present invention is take celery seed, thyme, pepper, purple perilla, cumin, Chinese prickly ash, rhizoma zingiberis seven flavors as dispelling the main flavoring of animal raw materials smelling of fish or mutton flavor, according to the relevant expert to numerous spices combination go the smelling of fish or mutton to detect to analyze 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 formula, 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 spices commonly used are auxiliary flavoring, work the flavouring effect of rendering palatable.In addition, some or the good medicinal material of spleen benefiting and stimulating the appetite in above-mentioned spice play certain pharmacological action.
In 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 effect and the penetration of dispelling 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; In alcohols in yellow rice wine and animal raw materials, certain chemical action generation Ester occurs in contained organic acid, and the aldehydes reaction with in 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 again certain health-care efficacy.
Rice vinegar in the present invention can be in harmonious proportion and strengthen the spice local flavor.Rice vinegar itself just has in 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 arranged; Vinegar coordinates with spice, can improve the activity of enzyme because of acidity, helps the decomposition of various compositions in spice, improves the ability of dispelling smelling of fish or mutton flavor of spice.In addition, the harmful substances such as the smelling of fish or mutton in 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 by reference to the accompanying drawings.
Fig. 1 is preparation flow figure of the present invention.
The specific embodiment
Case study on implementation:
(1) composition of raw materials: glutinous rice 100kg, spice (formula is seen " three ") 7kg removes smelling of fish or mutton auxiliary material (formula 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 spontaneous fermentation, the acidity of mash when adjusting diastatic fermentation; The rice that cooks is cooled to 32～35 ℃, pours in fermentation tank, add clear water approximately 36kg and wintercherry water approximately 24kg break up meal, sow the bent powder of 480g head mold, the product temperature remains on carries out diastatic fermentation between 18～28 ℃; Through after 5～7 days primary fermentations, a little less than fermentation is gradually slow, distiller's wort is transferred to the after fermentation tank, the product temperature control is at 15～28 ℃, and through 55～70 days, after fermentation finished; Utilize plate and frame type filter-press that the wine liquid in distiller's wort and vinasse are implemented expression separation, during the liquid of filling a wine cup for input stainless steel storage wine is filled with standing 2～4 days, utilize subsequently siphon principle to draw supernatant liquor, filter, get approximately 220kg of the new wine of yellow rice wine, alcoholic strength is 14～16v/v.
2. get the yellow rice wine 20kg pithos of packing into, add clear water 18kg mixing, utilize that in air, acetic acid bacteria enters breeding growth, natural acetify; 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 subsequently 85 ℃ of lasting 30mi n lixiviate; Cooled and filtered is removed the dregs of a decoction, gets approximately 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 subsequently 85～100 ℃ of lasting 30min lixiviates; After cooling, cross the elimination dregs of a decoction, get approximately 35kg of seasoned vinegar.
5. 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; Filter with cotton cake filtering machine, must remove approximately 230kg of smelling of fish or mutton cooking yellow wine; The bottling capping, sterilization 20min in the hot water storgae of 65～70 ℃ 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, the 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 culinary art again more than half an hour.Its consumption is 50～80ml/kg, if the smelling of fish or mutton of raw material flavor is heavier, salting period proper extension, consumption be corresponding increasing also.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 first pickles half an hour, 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, and during culinary art, its consumption is corresponding increasing also.
Claims (2)
1. preparation method who removes smelling of fish or mutton cooking yellow wine, it is characterized in that: the described raw material of smelling of fish or mutton cooking yellow wine that goes is: glutinous rice 100kg, spice 7kg removes smelling of fish or mutton auxiliary material 4.5kg, the bent powder 480g of head mold, sucrose 15kg, salt 5kg, monosodium glutamate 1kg; Wherein spice is made by celery seed, thyme, pepper, purple perilla, cumin, Chinese prickly ash, rhizoma zingiberis, allspice, tsaoko, cardamom, Chinese cassia tree, anise, cloves, dried orange peel and basyleave, and the part by weight of above-mentioned various compositions is: celery seed: thyme: pepper: purple perilla: cumin: Chinese prickly ash: rhizoma zingiberis: allspice: tsaoko: cardamom: Chinese cassia tree: anise: cloves: dried orange peel: basyleave is 3～6: 2～5: 5～10: 2～5: 3～6: 3～6: 3～6: 2～5: 1～3: 1～3: 3～6: 3～6: 1～3: 2～5: 1～3; Wherein go smelling of fish or mutton auxiliary material to be made by tealeaves, hawthorn and Radix Glycyrrhizae, the part by weight of above-mentioned various compositions is: tealeaves: hawthorn: Radix Glycyrrhizae is 10～20: 10～20: 5～10.
2. the preparation method who removes smelling of fish or mutton cooking yellow wine according to claim 1 is characterized in that preparation process is:
A. after glutinous rice 100kg soaks rice 24～48, take out the boiling that drains away the water, it is 180kg that 100kg glutinous rice goes out appetite; Rice washing and the pulp-water that soaks rice stay, and become wintercherry water after spontaneous fermentation, the acidity of mash when adjusting diastatic fermentation; The rice that cooks is cooled to 32～35 ℃, pours in fermentation tank, adds clear water 36kg and wintercherry water 24kg 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 after 5～7 days primary fermentations, a little less than fermentation is gradually slow, distiller's wort is transferred to the after fermentation tank, the product temperature control is at 15～28 ℃, and through 55～70 days, after fermentation finished; Utilize plate and frame type filter-press that the wine liquid in distiller's wort and vinasse are implemented expression separation, during the liquid of filling a wine cup for input stainless steel storage wine is filled with standing 2～4 days, utilize subsequently siphon principle to draw supernatant liquor, filter, get the new wine 220kg of yellow rice wine, alcoholic strength is 14～16v/v;
B. get the yellow rice wine 20kg pithos of packing into, add clear water 18kg mixing, utilize that in air, acetic acid bacteria enters breeding growth, natural acetify; After 30～50 days, acidity 〉=4.5g/100ml, acetic fermentation finishes; Acetic acid is carried out coarse filtration, and getting the glutinous rice rice vinegar is 38kg;
C. 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 subsequently 85 ℃ of lasting 30min lixiviates; Cooled and filtered is removed the dregs of a decoction, gets spice yellow rice wine 195kg;
D. 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 subsequently 85～100 ℃ of lasting 30min lixiviates; After cooling, cross the elimination dregs of a decoction, get seasoned vinegar 35kg;
E. spice yellow rice wine and seasoned vinegar are allocated, increased alcoholic strength with the blending liquor adjustment, adjust fresh and sweet flavor with sucrose, salt, monosodium glutamate; Filter with cotton cake filtering machine, must remove smelling of fish or mutton cooking yellow wine 230kg; The bottling capping, sterilization 20min in the hot water storgae of 65～70 ℃ through after the assay was approved, deposits a week at warehouse for finished product and can sell.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101142244A CN101703205B (en) | 2009-07-15 | 2009-07-15 | Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof |
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| CN2009101142244A CN101703205B (en) | 2009-07-15 | 2009-07-15 | Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof |
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| CN101703205B true CN101703205B (en) | 2013-06-05 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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
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Patent Citations (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 |
Non-Patent Citations (2)
| Title |
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| 祝洵等.利用黄酒糟生产糟香调料汁.《江苏调味副食品》.2003,(第4期),22全文. * |
| 陆步诗等.富硒烹调黄酒的研制.《中国调味品》.2007,(第8期),39-41全文. * |
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