CN101810292A - Preparation method of special cooking wine for removing river fishy smell and enhancing the flavor - Google Patents
Preparation method of special cooking wine for removing river fishy smell and enhancing the flavor Download PDFInfo
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Abstract
The invention discloses a preparation method of a special cooking wine for removing river fishy smell and enhancing flavor, which is characterized by comprising the following ingredients and preparation process thereof: adding a certain amount of black tea powder, dried mushroom powder, dried ginger powder and paprika powder to water the weight of which is 9-11 times of the total mass of the ingredients, leaching at 90-95 DEG C for 2-4h, and fixing the volume after press filtration; adding a certain amount of fennel powder, cinnamon powder, pepper powder and clove powder to edible alcohol the weight of which is 8-10 times of the total mass of the ingredients, leaching at room temperature for 15-20d, and fixing the volume after press filtration; sequentially mixing a certain amount of yeast extract, citric acid, malic acid, white granulated sugar, trehalose, salt, mature vinegar, pickled pepper water and glutinous rice fermented base wine with the water extract of the ingredients and the alcohol extract of the ingredients; and preparing the special cooking wine with the alcohol content of 15% for removing the river fishy smell and enhancing the flavor by the processes of filtering, filling, sterilizing and the like. The cooking wine can be used for cooking dishes of fresh-water fish, shrimps, crabs and shellfish and processing products thereof, and has obvious effects of removing the river fishy smell and enhancing the flavor.
Description
One, technical field
The present invention relates to the processing technique field of flavourings cooking wine, more particularly, be design a kind of be raw material with ferment basic wine and other multiple batching of glutinous rice, adopt lixiviate and blending technology to prepare the method for removing river fishy smell flavouring special cooking wine.
Two, background technology
Flavourings cooking wine is to be the main body component with fermented wine, Spirit or edible alcohol, adds edible salt and plant spice, the liquid flavoring that formulated forms.Except that ethanol, mainly contain compositions such as carbohydrate, amino acid, organic acid, ester class and aldehydes in the flavourings cooking wine, characteristics such as having that fragrance is coordinated, flavour is pure and mild, eliminate peculiar smell, be of many uses, easy to use are requisite flavouring in the animal food raw material cooking process.Yet the cooking wine of Xiao Shouing is the plain edition flavourings cooking wine in the market since its dispelling of containing raw meat composition kind is few, concentration is low, the effect of removing river fishy smell flavouring is not remarkable, is difficult to cook out the freshwater product delicacies of no obvious fishy smell.
Freshwater product; as fish, shrimp, crab, shellfish etc.; not only nutritious, fine and tender taste, unique flavor; but also have the protection cardiovascular and cerebrovascular, plurality of health care functions such as prevention of arterial is atherosis; edibility is high; but it also has bilgy odour or other peculiar smell that makes us unhappy, thereby has greatly influenced the edible desire of people to freshwater product, has limited its deep processing and utilization.Existing studies show that causes that the material of freshwater product fishy smell is more, mainly contains δ-aminovaleric acid, δ-amino valeral, hexahydropyridine compound and trimethylamine etc.Yet, also extremely rare at the flavor and enhancing flavor special cooking wine market of dispelling of freshwater product culinary art or processing.Along with the change of growth in the living standard and diet structure, the dispel demand of flavor and enhancing flavor cooking wine of special use will increase people day by day to freshwater product, and its market prospects are very wide.
At present, at the fresh-water fishes meat products to take off raw meat research more, its main method has: active carbon adsorption, beta-schardinger dextrin-investment, the molten method of salt, spice encapsulation method, acid-base neutralization method, oxidation-reduction method and biological fermentation process etc.Yet these methods are only applicable to the liquid product, freshwater fish protein hydrolyzate, fresh-water fishes meat fermentation goods of the fresh water flesh of fish etc., and exist and remove the raw meat weak effect, use shortcomings such as culinary art inconvenient, that be difficult to use in dish.Therefore, exploitation removing river fishy smell flavouring special cooking wine and preparation method thereof is extremely urgent.
Main body fishy smell material based on freshwater product is volatile, dissolve in ethanol, can with organic acid generation neutralization reactions such as acetic acid and with characteristics such as carbonyls generation mailland reaction, the present invention reaches effective elimination freshwater product fishy smell by following 6 approach and realizes the purpose of its dish or goods flavouring: (1) increases the ethanol content of cooking wine, give full play to ethanol to the dissolving of its fishy smell material and impel its effect of volatilization fast, reduce the residual quantity of fishy smell material in the freshwater product body; (2) add black tea, utilize its polyphenol compound that contains can with the characteristic of fishy smell material generation redox reaction, reduce the content of freshwater product fishy smell material; (3) add mature vinegar, bubble green pepper water, citric acid and malic acid, to improve the organic acid content in the cooking wine, the performance acid is to the dissolution of fishy smell composition, help its removing in curing process, and the esterification of acids and alcohols material in the reinforcement cooking process, promote the formation of ester fragrance matter; (4) add multiple spice with the flavor and enhancing flavor effect of obviously dispelling, as rhizoma zingiberis, fennel seeds, cassia bark, pepper and cloves etc., utilize its alkene class that contains can with δ-aminovaleric acid generation addition reaction, alcohols can with δ-amino valeral be fragrance aldolisation, acids can with the characteristic of hexahydropyridine compounds and trimethylamine generation neutralization reaction, reduce the content of freshwater product raw material fishy smell material, utilize the distinctive fragrance of spice to cover its fishy smell simultaneously; (5) add white granulated sugar, the mailland reaction that promotion can form excellent flavor carries out; (6) add trehalose, mushroom and yeast extract, increase bright the work in order to alleviate the residual fishy smell of freshwater product by it.
Three, summary of the invention
The present invention be directed to and adopt the plain edition flavourings cooking wine to be difficult to effectively to eliminate freshwater product fishy smell and market still not have the present situation of removing river fishy smell flavouring special cooking wine and propose.Its purpose aims to provide a kind of preparation method of removing river fishy smell flavouring special cooking wine, problems such as the selectivity that existing plain edition flavourings cooking wine exists is poor to solve, removing river fishy smell DeGrain.
Technical problem to be solved by this invention can be by having following technical scheme the preparation method of removing river fishy smell flavouring special cooking wine realize.
The batching of the removing river fishy smell flavouring special cooking wine that provides among the present invention form and every liter of finished product cooking wine in consumption be: black tea 9.0～11g, dried thin mushroom 9.0～11g, rhizoma zingiberis 3.0～5.0g, Chinese prickly ash 3.0～5.0g, fennel seeds 0.8～1.2g, cassia bark 0.8～1.2g, pepper 0.6～1.0g, cloves 0.1～0.5g, yeast extract 0.6～1.0g, citric acid 4.0～6.0g, malic acid 2.0～4.0g, white granulated sugar 20～40g, trehalose 20～40g, salt 10g, mature vinegar 40～60ml, bubble green pepper water 40～60ml, the glutinous rice basic wine 500ml that ferments.
This special cooking wine preparation method mainly comprises following processing step:
(1) Pei Liao preliminary treatment: comprise the pulverizing of some solid ingredients and the preparation of water extract and alcohol extract thereof.The pulverizing of solid ingredient is that the black tea of drying, mushroom, ginger, Chinese prickly ash, fennel seeds, cassia bark, pepper and cloves are crushed to certain particle size respectively; Black tea powder, ginger powder, mushroom powder and zanthoxylum powder are added in the suitable quantity of water, and lixiviate certain hour under uniform temperature obtains its water extract after the press filtration; Fennel seeds powder, cinnamomi cortex pulveratus, pepper powder and Ground Cloves are added in an amount of edible alcohol, lixiviate certain hour under room temperature, the filtrate after the press filtration is settled to desired volume with edible alcohol, obtains its alcohol extract;
(2) allotment: other batching that will need not lixiviate is fermented after the alcohol extract of basic wine and batching mixes with water extract, the glutinous rice of batching successively, adds water and is settled to desired volume;
(3) filter: adopt diatomite filter, deployed cooking wine is filtered,, improve the clear degree of product to remove suspension or sediment wherein;
(4) can: the cooking wine quantitative filling after will filtering in vial, capping;
(5) sterilization: with bottled cooking wine water dip sterilization 30～40min under 85～90 ℃ of conditions;
(6) cooling: the cooking wine after the sterilization is carried out the segmentation cooling successively in 70 ℃, 50 ℃ and 30 ℃ of water-baths.
In technique scheme, black tea, mushroom, ginger, Chinese prickly ash, fennel seeds, cassia bark, pepper and the Ground Cloves with drying is broken to 0.5～1.5mm respectively
3The meal shape.
In technique scheme, black tea powder, ginger powder, mushroom powder and zanthoxylum powder are added in the water of 9～11 times of its gross masses, in 90～95 ℃ of following lixiviate 2.0～4.0h, obtain the water extract of preparing burden after the press filtration; Fennel seeds powder, cinnamomi cortex pulveratus, pepper powder and Ground Cloves are added in 95% edible alcohol of 8～10 times of its gross masses, lixiviate 15～20d under room temperature, the filtrate after the press filtration is settled to desired volume with 95% edible alcohol, the alcohol extract that obtains preparing burden.
In technique scheme, allotment is that other batching that will need not lixiviate is fermented after the quantitatively mixed dissolving of basic wine with the water extract of batching and glutinous rice earlier, alcohol extract with batching mixes again, last water is settled to desired volume, obtains alcoholic strength and be 15% removing river fishy smell flavouring special cooking wine.
Some other technical measures have also been taked among the present invention.
The removing river fishy smell flavouring special cooking wine preparation method who proposes among the present invention has that technology is simple, scientific formulation, production cost are low, product is dispelled characteristics such as the flavor and enhancing flavor effect is remarkable.
Four, the specific embodiment
Below by embodiment the present invention is specifically described.It is important to point out that present embodiment only is used for the present invention is further detailed, can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can carry out some nonessential improvement and adjustment according to the content of the invention described above.
Embodiment 1
Adopt food masher, fennel seeds, cassia bark, pepper, cloves, black tea, mushroom, ginger and the zanthoxylum powder with drying is broken to 0.5～1.5mm respectively
3The meal shape.It is in 95% the edible alcohol that fennel seeds powder 0.8kg, cinnamomi cortex pulveratus 0.8kg, pepper powder 0.6kg and Ground Cloves 0.1kg are added 16L concentration, lixiviate 15d under the room temperature, and the filtrate after the press filtration is settled to 102L with 95% edible alcohol, the alcohol extract that obtains preparing burden; Black tea powder 9.0kg, mushroom powder 9.0kg, ginger powder 3.0kg and zanthoxylum powder 3.0kg are added in the 240L water,, obtain the water extract of preparing burden after the press filtration in 95 ℃ of following extracting at constant temperature 2.0h; Yeast extract 0.6kg, citric acid 4.0kg, malic acid 2.0kg, salt 10kg, white granulated sugar 20kg and trehalose 20kg are dissolved in the water extract of batching, add mature vinegar 40L, bubble green pepper water 40L, alcoholic strength more successively and be the ferment alcohol extract of basic wine 500L and batching of 10% glutinous rice, evenly mixed, water is settled to 1000L with its volume.Adopt diatomite filter, deployed cooking wine is filtered, and in vial, capping is placed on sterilization 30min in 90 ℃ of water-baths with the filtrate quantitative filling, in 70 ℃, 50 ℃ and 30 ℃ of water-baths, carry out the segmentation cooling successively, obtain alcoholic strength and be 15% removing river fishy smell flavouring special cooking wine.
Embodiment 2
Adopt food masher, fennel seeds, cassia bark, pepper, cloves, black tea, mushroom, ginger and the zanthoxylum powder with drying is broken to 0.5～1.5mm respectively
3The meal shape.It is in 95% the edible alcohol that fennel seeds powder 1.0kg, cinnamomi cortex pulveratus 1.0kg, pepper powder 0.8kg and Ground Cloves 0.3kg are added 26L concentration, lixiviate 18d under the room temperature, and the filtrate after the press filtration is settled to 102L with 95% edible alcohol, the alcohol extract that obtains preparing burden; Black tea powder 10kg, mushroom powder 10kg, ginger powder 4.0kg and zanthoxylum powder 4.0kg are added in the 260L water,, obtain the water extract of preparing burden after the press filtration in 92 ℃ of following extracting at constant temperature 3.0h; Yeast extract 0.8kg, citric acid 5.0kg, malic acid 3.0kg, salt 10kg, white granulated sugar 30kg and trehalose 30kg are dissolved in the water extract of batching, add mature vinegar 50L, bubble green pepper water 50L, alcoholic strength more successively and be the ferment alcohol extract of basic wine 500L and batching of 10% glutinous rice, evenly mixed, water is settled to 1000L with its volume.Adopt diatomite filter, deployed cooking wine is filtered, and in vial, capping is placed on sterilization 35min in 88 ℃ of water-baths with the filtrate quantitative filling, in 70 ℃, 50 ℃ and 30 ℃ of water-baths, carry out the segmentation cooling successively, obtain alcoholic strength and be 15% removing river fishy smell flavouring special cooking wine.
Embodiment 3
Adopt food masher, fennel seeds, cassia bark, pepper, cloves, black tea, mushroom, ginger and the zanthoxylum powder with drying is broken to 0.5～1.5mm respectively
3The meal shape.It is in 95% the edible alcohol that fennel seeds powder 1.2kg, cinnamomi cortex pulveratus 1.2kg, pepper powder 1.0kg and Ground Cloves 0.5kg are added 45L concentration, lixiviate 20d under the room temperature, and the filtrate after the press filtration is settled to 102L with 95% edible alcohol, the alcohol extract that obtains preparing burden; Black tea powder 11kg, mushroom powder 11kg, ginger powder 5.0kg and zanthoxylum powder 5.0kg are added in the 280L water,, obtain the water extract of preparing burden after the press filtration in 90 ℃ of following extracting at constant temperature 4.0h; Yeast extract 1.0kg, citric acid 6.0kg, malic acid 4.0kg, salt 10kg, white granulated sugar 40kg and trehalose 40kg are dissolved in the water extract of batching, add mature vinegar 60L, bubble green pepper water 60L, alcoholic strength more successively and be the ferment alcohol extract of basic wine 500L and batching of 10% glutinous rice, evenly mixed, water is settled to 1000L with its volume.Adopt diatomite filter, deployed cooking wine is filtered, and in vial, capping is placed on sterilization 40min in 85 ℃ of water-baths with the filtrate quantitative filling, in 70 ℃, 50 ℃ and 30 ℃ of water-baths, carry out the segmentation cooling successively, obtain alcoholic strength and be 15% removing river fishy smell flavouring special cooking wine.
Claims (6)
1. the preparation method of a removing river fishy smell flavouring special cooking wine, the batching that it is characterized in that this cooking wine form and every liter of finished product cooking wine in consumption be:
Black tea 9.0～11g, dried thin mushroom 9.0～11g, rhizoma zingiberis 3.0～5.0g, Chinese prickly ash 3.0～5.0g, fennel seeds 0.8～1.2g, cassia bark 0.8～1.2g, pepper 0.6～1.0g, cloves 0.1～0.5g, yeast extract 0.6～1.0g, citric acid 4.0～6.0g, malic acid 2.0～4.0g, white granulated sugar 20～40g, trehalose 20～40g, salt 10g, mature vinegar 40～60ml, bubble green pepper water 40～60ml, the glutinous rice basic wine 500ml that ferments.
2. the preparation method of this removing river fishy smell flavouring special cooking wine comprises following processing step:
(1) Pei Liao preliminary treatment: comprise the pulverizing of some solid ingredients and the preparation of water extract and alcohol extract thereof.The pulverizing of solid ingredient is that the black tea of drying, mushroom, ginger, Chinese prickly ash, fennel seeds, cassia bark, pepper and cloves are crushed to certain particle size respectively; Black tea powder, ginger powder, mushroom powder and zanthoxylum powder are added in the suitable quantity of water, and lixiviate certain hour under uniform temperature obtains its water extract after the press filtration; Fennel seeds powder, cinnamomi cortex pulveratus, pepper powder and Ground Cloves are added in an amount of edible alcohol, lixiviate certain hour under room temperature, the filtrate after the press filtration is settled to desired volume with edible alcohol, obtains its alcohol extract;
(2) allotment: other batching that will need not lixiviate is fermented after the alcohol extract of basic wine and batching mixes with water extract, the glutinous rice of batching successively, adds water and is settled to desired volume;
(3) filter: adopt diatomite filter, deployed cooking wine is filtered,, improve the clear degree of product to remove suspension or sediment wherein;
(4) can: the cooking wine quantitative filling after will filtering in vial, capping;
(5) sterilization: with bottled cooking wine water dip sterilization 30～40min under 85～90 ℃ of conditions;
(6) cooling: the cooking wine after the sterilization is carried out the segmentation cooling successively in 70 ℃, 50 ℃ and 30 ℃ of water-baths.
3. batching composition as claimed in claim 1 and proportioning and the described removing river fishy smell flavouring of claim 2 special cooking wine preparation method is characterized in that respectively black tea, mushroom, ginger, Chinese prickly ash, fennel seeds, cassia bark, pepper and the Ground Cloves of drying are broken to 0.5～1.5mm
3The meal shape.
4. batching composition as claimed in claim 1 and proportioning and the described removing river fishy smell flavouring of claim 2 special cooking wine preparation method, it is characterized in that black tea powder, ginger powder, mushroom powder and zanthoxylum powder are added in the water of 9～11 times of its gross masses, in 90～95 ℃ of following lixiviate 2.0～4.0h, obtain the water extract of preparing burden after the press filtration.
5. batching composition as claimed in claim 1 and proportioning and the described removing river fishy smell flavouring of claim 2 special cooking wine preparation method, it is characterized in that fennel seeds powder, cinnamomi cortex pulveratus, pepper powder and Ground Cloves are added in 95% edible alcohol of 8～10 times of its gross masses, lixiviate 15～20d under room temperature, filtrate after the press filtration is settled to desired volume with 95% edible alcohol, the alcohol extract that obtains preparing burden.
6. batching composition as claimed in claim 1 and proportioning and the described removing river fishy smell flavouring of claim 2 special cooking wine preparation method, other batching that will need not lixiviate when it is characterized in that allocating is fermented after the quantitatively mixed dissolving of basic wine with the water extract of batching and glutinous rice earlier, alcohol extract with batching mixes again, last water is settled to desired volume, obtains alcoholic strength and be 15% removing river fishy smell flavouring special cooking wine.
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Cited By (10)
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| CN102657322A (en) * | 2012-05-25 | 2012-09-12 | 郑州三全食品股份有限公司 | Fishy smell removing seasoning powder and use method thereof |
| CN103549488A (en) * | 2013-11-19 | 2014-02-05 | 山东商业职业技术学院 | Konjak composite fish skin pills and preparation method thereof |
| CN103960630A (en) * | 2014-05-19 | 2014-08-06 | 江南大学 | Health flavor-enhancement cooking wine and preparation method thereof |
| CN104059817A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Lentinula edodes-black tea rice wine |
| CN107048390A (en) * | 2017-05-19 | 2017-08-18 | 程君 | Make the composition and its method of ferment |
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| CN112244254A (en) * | 2020-10-21 | 2021-01-22 | 镇江刘恒记食品有限公司 | Process for adding spices in cooking wine brewing |
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| CN1182125A (en) * | 1996-11-08 | 1998-05-20 | 吕振正 | Multiple-taste seasoning wine and its preparation |
| CN1807569A (en) * | 2005-01-22 | 2006-07-26 | 刘国忠 | Mature vinegar cooking wine and its production method |
| CN101130730B (en) * | 2007-08-16 | 2011-03-30 | 李家民 | Method for producing flavourings cooking wine |
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- 2009-02-24 CN CN2009100072992A patent/CN101810292B/en not_active Expired - Fee Related
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| CN102657322A (en) * | 2012-05-25 | 2012-09-12 | 郑州三全食品股份有限公司 | Fishy smell removing seasoning powder and use method thereof |
| CN103549488A (en) * | 2013-11-19 | 2014-02-05 | 山东商业职业技术学院 | Konjak composite fish skin pills and preparation method thereof |
| CN104059817A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Lentinula edodes-black tea rice wine |
| CN103960630A (en) * | 2014-05-19 | 2014-08-06 | 江南大学 | Health flavor-enhancement cooking wine and preparation method thereof |
| CN107048390A (en) * | 2017-05-19 | 2017-08-18 | 程君 | Make the composition and its method of ferment |
| CN107232264A (en) * | 2017-07-24 | 2017-10-10 | 百色学院 | A kind of fragrant citrus cake and preparation method thereof |
| CN108450889A (en) * | 2018-04-08 | 2018-08-28 | 苏州市祥品食品科技有限公司 | A kind of health cooking wine formula and preparation method |
| CN109892579A (en) * | 2019-03-06 | 2019-06-18 | 温州科技职业学院 | A kind of processing method that loach is frozen |
| CN112244254A (en) * | 2020-10-21 | 2021-01-22 | 镇江刘恒记食品有限公司 | Process for adding spices in cooking wine brewing |
| CN113080422A (en) * | 2021-05-06 | 2021-07-09 | 中华全国供销合作总社南京野生植物综合利用研究所 | Application of compound essential oil sauce in removing fishy smell |
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| CN101810292B (en) | 2012-05-23 |
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