CN101810293A - Preparation method of special cooking wine for cooking soup and increasing flavor - Google Patents
Preparation method of special cooking wine for cooking soup and increasing flavor Download PDFInfo
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- CN101810293A CN101810293A CN200910007300A CN200910007300A CN101810293A CN 101810293 A CN101810293 A CN 101810293A CN 200910007300 A CN200910007300 A CN 200910007300A CN 200910007300 A CN200910007300 A CN 200910007300A CN 101810293 A CN101810293 A CN 101810293A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 33
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 235000014347 soups Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 18
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 18
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 18
- 239000006002 Pepper Substances 0.000 claims abstract description 18
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- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 9
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
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- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 6
- 244000270834 Myristica fragrans Species 0.000 claims abstract 6
- 239000000284 extract Substances 0.000 claims description 39
- 239000000843 powder Substances 0.000 claims description 32
- 241000722363 Piper Species 0.000 claims description 17
- 239000001702 nutmeg Substances 0.000 claims description 17
- 240000007594 Oryza sativa Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
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- 241000212314 Foeniculum Species 0.000 description 12
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Abstract
The invention discloses a preparation method of a special cooking wine for cooking a soup and increasing flavor. The method is characterized in that the cooking wine comprises the following ingredients by weight in per liter of finished cooking wine: 10-14g of dry mushroom, 0.8-1.2g of pricklyash peel, 0.6-1.0g of pepper, 0.4-0.8g of fennel, 0.4-0.8g of tsaoko amomum fruit, 0.1-0.3g of myristica fragrans, 0.1-0.3g of syzygium aromaticum, 1.5-2.5g of extractive extractive, 1.5-2.5g of I+G (5'-ribonucleotides), 1.5-2.5g of yeast extractive, 15-25g of trehalose, 15-25g of white granulated sugar, 10g of table salt, 15-25ml of mature vinegar and 500ml of glutinousrice fermentation base wine. The preparation method comprises the following steps of: adding the ingredients No. one and two pulverized to 0.5-1.5mm<3> to water which is 1-11 times of the total weight of the two ingredients; leaching for 2.0-4.0h under the condition of 90-95 DEG C and filter pressing to obtain a water leach liquor of the two ingredients; adding the ingredients from No. three to seven pulverized to 0.5-1.5mm<3> to 95 percent edible alcohol which is 7-9 times of the total weight of the five ingredients; leaching for 15-20d at room temperature; determining the volume of a filter liquor after press filtering to a required volume by using 95 percent edible alcohol to obtain an alcohol leach liquor of the five ingredients; uniformly mixing other ingredients requiring no leaching with the water leach liquor of the ingredients, the glutinousrice fermentation base wine and the alcohol leach liquor of the ingredients, and then adding water to determine the volume to a required volume; and then preparing the special cooking wine for cooking a soup and increasing the flavor with an alcoholic strength of 15 percent through the processes of filtering, bulking, sterilizing, cooling, and the like. The cooking wine is used for increasing the flavor of various soup dishes.
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 special cooking wine for cooking soup and increasing flavor.
Two, background technology
Baoshang is to be raw material with animal foods such as fresh chicken, duck, pork, pig bone, fish, shrimps, and add and add water behind the multiple auxiliary material and boil and form, it grows delicate flavour U.S., nutritious, have strengthening the spleen and stomach, aid digestion, skin maintenance, delay senility, multiple tonic effect such as clearing away summerheat, warming and invigorating kidney Yang, occupying unique status in China resident's diet, is the indispensable delicacies of dining table.The control of the quality of Baoshang and the collocation of supplementary material, the duration and degree of heating, the multiple factors such as grasp of cooking time are relevant, and its delicate flavour degree depends on usually adds a large amount of monosodium glutamate or chickens' extracts and strengthens, but its flavouring effect is unsatisfactory.The plain edition flavourings cooking wine that existing market is sold is because the limitation of its active ingredient, is only applicable to the culinary art of frying in shallow oil, exploding, frying, burn meat dish such as class, and is not suitable for the flavouring of Baoshang dishes.Up to now, special cooking wine for cooking soup and increasing flavor still is the market vacancy.Along with the change of growth in the living standard and diet structure, people will increase day by day to the demand of special cooking wine for cooking soup and increasing flavor, and its market prospects are very wide.
Based on food be the flavor principle, the present invention reaches the purpose of soup and increasing flavor by following 4 approach: (1) adds the multiple batching that is rich in delicate flavour material, as chicken extract, yeast extract, I+G and dried thin mushroom, to increase the bright fragrance of Baoshang; (2) content of acetic acid and ethanol in the increase cooking wine, give full play to its dissolving and volatilization to smell substance in the Baoshang raw material, the esterification of acids and alcohols material in the reinforcement cooking process, and utilize the volatilization inducing action of ethanol to intrinsic fragrance matter in the animal raw materials, promote the formation of fragrance matter, realize the purpose of flavouring; (3) add multiple spice,, utilize its multiple fragrance component that contains, reach the purpose of flavouring as Chinese prickly ash, pepper, fennel seeds, tsaoko and nutmeg etc.; (4) add trehalose and white granulated sugar,, make the flavour of Baoshang pure and mild, and promote the carrying out of mailland reaction in its cooking process, produce multiple tempting fragrance to coordinate the fragrance of Baoshang.
Three, summary of the invention
The present invention be directed to existing market does not have still that the present situation of special cooking wine for cooking soup and increasing flavor proposes, and its purpose aims to provide a kind of preparation method of special cooking wine for cooking soup and increasing flavor.
Technical problem to be solved by this invention can be by having following technical scheme the preparation method of special cooking wine for cooking soup and increasing flavor realize.
The batching of the special cooking wine for cooking soup and increasing flavor that provides among the present invention form and every liter of finished product cooking wine in consumption be: dried thin mushroom 10～14g, Chinese prickly ash 0.8～1.2g, pepper 0.6～1.0g, fennel seeds 0.4～0.8g, tsaoko 0.4～0.8g, nutmeg 0.1～0.3g, cloves 0.1～0.3g, chicken extract 1.5～2.5g, I+G 1.5～2.5g, yeast extract 1.5～2.5g, trehalose 15～25g, white granulated sugar 15～25g, salt 10g, mature vinegar 15～25ml, 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 mushroom of drying, Chinese prickly ash, pepper, fennel seeds, tsaoko, nutmeg and cloves are crushed to certain particle size respectively; 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; Pepper, fennel seeds, tsaoko, nutmeg and cloves after pulverizing 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 quantitatively 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, mushroom, Chinese prickly ash, pepper, fennel seeds, tsaoko, nutmeg and the Ground Cloves with drying is broken to 0.5～1.5mm respectively
3The meal shape.
In technique scheme, mushroom powder and zanthoxylum powder are added in the water of 9～11 times of its gross masses, lixiviate 2.0～4.0h under 90～95 ℃ of conditions obtains the water extract of preparing burden after the press filtration; Pepper powder, fennel seeds powder, tsaoko powder, ground nutmeg and Ground Cloves are added in 95% edible alcohol of 7～9 times of its gross masses, lixiviate 15～20d under room temperature, the filtrate after the press filtration is settled to desired volume with edible alcohol, obtains its alcohol extract.
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% special cooking wine for cooking soup and increasing flavor.
Some other technical measures have also been taked among the present invention.
Characteristics such as the special cooking wine for cooking soup and increasing flavor preparation method who proposes among the present invention has scientific formulation, technology is simple, production cost is low, the product soup and increasing flavor is effective, specificity is strong.
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, mushroom, Chinese prickly ash, pepper, fennel seeds, tsaoko, nutmeg and the Ground Cloves with drying is broken to 0.5～1.5mm respectively
3The meal shape.It is in 95% the edible alcohol that pepper powder 0.6kg, fennel seeds powder 0.4kg, tsaoko powder 0.4kg, ground nutmeg 0.1kg and Ground Cloves 0.1kg are added 15L concentration, lixiviate 15d under the room temperature, filtrate after the press filtration is settled to 102L with 95% edible alcohol, the alcohol extract that obtains preparing burden; Mushroom powder 10kg and zanthoxylum powder 0.8kg are added in the 100L water,, obtain the water extract of preparing burden after the press filtration in 90 ℃ of following extracting at constant temperature 4.0h; Yeast extract 1.5kg, chicken extract 1.5kg, I+G 1.5kg, salt 10kg, white granulated sugar 15kg and trehalose 15kg are dissolved in the water extract of batching, add mature vinegar 15L, 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% special cooking wine for cooking soup and increasing flavor.
Embodiment 2
Adopt food masher, mushroom, Chinese prickly ash, pepper, fennel seeds, tsaoko, nutmeg and the Ground Cloves with drying is broken to 0.5～1.5mm respectively
3The meal shape.It is in 95% the edible alcohol that pepper powder 0.8kg, fennel seeds powder 0.6kg, tsaoko powder 0.6kg, ground nutmeg 0.2kg and Ground Cloves 0.2kg are added 25L concentration, lixiviate 18d under the room temperature, filtrate after the press filtration is settled to 102L with 95% edible alcohol, the alcohol extract that obtains preparing burden; Mushroom powder 12kg and zanthoxylum powder 1.0kg are added in the 120L water, and insulation lixiviate 3.0h obtains the water extract of preparing burden after the press filtration under 92 ℃; Yeast extract 2.0kg, chicken extract 2.0kg, I+G 2.0kg, salt 10kg, white granulated sugar 20kg and trehalose 20kg are dissolved in the water extract of batching, add mature vinegar 20L, 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, in vial, capping is placed on sterilization 35min in 88 ℃ of water-baths with the filtrate quantitative filling, promptly obtains alcoholic strength after carrying out the segmentation cooling successively in 70 ℃, 50 ℃ and 30 ℃ of water-baths and be 15% special cooking wine for cooking soup and increasing flavor.
Embodiment 3
Adopt food masher, mushroom, Chinese prickly ash, pepper, fennel seeds, tsaoko, nutmeg and the Ground Cloves with drying is broken to 0.5～1.5mm respectively
3The meal shape.Pepper powder 1.0kg, fennel seeds powder 0.8kg, tsaoko powder 0.8kg, ground nutmeg 0.3kg and Ground Cloves 0.3kg are added in 35L 95% edible alcohol, lixiviate 20d under the room temperature, filtrate after the press filtration is settled to 102L with 95% edible alcohol, the alcohol extract that obtains preparing burden; Mushroom powder 14kg and zanthoxylum powder 1.2kg are added in the 140L water, and insulation lixiviate 2.0h obtains the water extract of preparing burden after the press filtration under 95 ℃; Yeast extract 2.5kg, chicken extract 2.5kg, I+G 2.5kg, salt 10kg, white granulated sugar 25kg and trehalose 25kg are dissolved in the water extract of batching, add mature vinegar 25L, 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% special cooking wine for cooking soup and increasing flavor.
Claims (6)
1. the preparation method of a special cooking wine for cooking soup and increasing flavor, the batching that it is characterized in that this cooking wine form and every liter of finished product cooking wine in consumption be:
Dried thin mushroom 10～14g, Chinese prickly ash 0.8～1.2g, pepper 0.6～1.0g, fennel seeds 0.4～0.8g, tsaoko 0.4～0.8g, nutmeg 0.1～0.3g, cloves 0.1～0.3g, chicken extract 1.5～2.5g, I+G 1.5～2.5g, yeast extract 1.5～2.5g, trehalose 15～25g, white granulated sugar 15～25g, salt 10g, mature vinegar 15～25ml, the glutinous rice basic wine 500ml that ferments.
2. the preparation method of this special cooking wine for cooking soup and increasing flavor 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 mushroom of drying, Chinese prickly ash, pepper, fennel seeds, tsaoko, nutmeg and cloves are crushed to certain particle size respectively; 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 filtration; Pepper powder, fennel seeds powder, tsaoko powder, ground nutmeg 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 quantitatively 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. the described special cooking wine for cooking soup and increasing flavor preparation method of batching composition as claimed in claim 1 and proportioning thereof and claim 2 is characterized in that respectively mushroom, Chinese prickly ash, pepper, fennel seeds, tsaoko, nutmeg and the Ground Cloves of drying are broken to 0.5～1.5mm
3The meal shape.
4. the described special cooking wine for cooking soup and increasing flavor preparation method of batching composition as claimed in claim 1 and proportioning thereof and claim 2, it is characterized in that mushroom powder and zanthoxylum powder are added in the water of 9～11 times of its gross masses, lixiviate 2.0～4.0h under 90～95 ℃ of conditions obtains the water extract of preparing burden after the filtration.
5. the described special cooking wine for cooking soup and increasing flavor preparation method of batching composition as claimed in claim 1 and proportioning thereof and claim 2, it is characterized in that pepper powder, fennel seeds powder, tsaoko powder, ground nutmeg and Ground Cloves are added in 95% edible alcohol of 7～9 times of its gross masses, lixiviate 15～20d under room temperature, filtrate after the press filtration is settled to desired volume with edible alcohol, obtains its alcohol extract.
6. the described special cooking wine for cooking soup and increasing flavor preparation method of batching composition as claimed in claim 1 and proportioning thereof and claim 2, 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% special cooking wine for cooking soup and increasing flavor.
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| CN2009100073001A CN101810293B (en) | 2009-02-24 | 2009-02-24 | Preparation method of special cooking wine for cooking soup and increasing flavor |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103981053A (en) * | 2014-05-19 | 2014-08-13 | 江南大学 | Fermented type soup cooking wine and preparation method thereof |
| CN104431921A (en) * | 2014-12-08 | 2015-03-25 | 江苏恒顺醋业股份有限公司 | Low-alcohol-content cooking wine sauce and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2009
- 2009-02-24 CN CN2009100073001A patent/CN101810293B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103981053A (en) * | 2014-05-19 | 2014-08-13 | 江南大学 | Fermented type soup cooking wine and preparation method thereof |
| CN104431921A (en) * | 2014-12-08 | 2015-03-25 | 江苏恒顺醋业股份有限公司 | Low-alcohol-content cooking wine sauce and preparation method thereof |
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| CN101810293B (en) | 2012-05-23 |
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