CN102763831A - Production process of cooking wine - Google Patents
Production process of cooking wine Download PDFInfo
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- CN102763831A CN102763831A CN201210287178XA CN201210287178A CN102763831A CN 102763831 A CN102763831 A CN 102763831A CN 201210287178X A CN201210287178X A CN 201210287178XA CN 201210287178 A CN201210287178 A CN 201210287178A CN 102763831 A CN102763831 A CN 102763831A
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- cooking wine
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Abstract
The invention discloses a production process of a cooking wine and relates to a preparation technology of wines. The production process includes receiving and storing raw materials, soaking, steaming materials, rice sprinkling, alcoholic fermentation, placing the materials into a jar, post-fermentation, filtering, compounding, sterilizing, filling and sealing to obtain finished products. The production process of the cooking wine has the advantages that the processing technology is simple, convenient and easy to practice, the cooking wine can be stored for a long time without deteriorating, the flavor of the cooking wine can be maintained without being damaged, simultaneously loss of effective components is prevented, and the cooking wine is a high-quality all-natural foodstuff seasoning.
Description
Technical field
The present invention relates to the preparation technology of drinks, specifically is a kind of production method of cooking wine
Background technology
Cooking wine is a kind of wine that is specifically designed to the culinary art seasoning, and in the history of the existing more than one thousand years of the application of China, also there is the custom of use cooking wine in some country in Japan, the U.S., Europe.In theory, beer, liquor, yellow rice wine, grape wine, whiskey all can be used as cooking wine.But people find that through the long-term back of putting into practice, taste the dish local flavor that different cooking wine cooks out is far apart.The present invention is exactly the cooking wine that will disclose a kind of safety and sanitation.
Summary of the invention
The technical problem that the present invention solved is to provide a kind of seasoning pure, the production technology of the cooking wine of safety and sanitation.
The technical problem that the present invention solved adopts following technical scheme to realize:
A kind of production technology of cooking wine is characterized in that comprising the steps:
1, raw material up to specification are purchased in the reception of raw material and storage, do not use the waste material in the production process, harmful raw material that go mouldy to produce; Preferentially select for use to obtain production licence enterprise as supplier, raw material is gone into factory and is carried out the quality quality inspection and test and can put in storage after qualified, and specially storage is deposited; Product is stored in the good storehouse of drying, ventilation, health; Carry out insect protected protection against rodents work, forbid with poisonous and harmful, have the material of peculiar smell to mix to deposit, the sign content of listing is clear;
2, soak: the raw material grain of rice 15-24 hours of being soaked in water, reach the grain of rice and expand, interior no hard-core is good, and the time is that the long summer in winter is short;
3, steam material, the grain of rice after draining is cooked in container, require meal soft, interior no hard-core does not become pasty state;
4, drench meal, water the rice that pouring has just cooked rapidly with cold water, temperature drops to about 30 ℃ and is advisable;
5, little song and wheat koji are added in alcoholic fermentation, stir, and stir after 24 hours, and control article temperature is no more than 33 ℃;
6, dress altar, back ferment are packed distiller's wort in the cylinder into, use brown paper, and yellow mud is mixed husk with the sealing of cylinder mouth, carries out the later stage ageing, and ageing need 45 days;
7, filter, wine with dregs clarification at night is promptly filtered with diatomite filter;
8, dissolve, adding auxiliary material in the wine liquid;
9, the sterilizer high-temperature sterilization is used in sterilization, and cooling is stored
10, can, joint sealing, finished product, product meet standard can be by the strict washing and sterilizing of container filling, and the finished product vanning that can is good is sealed, and hands over the warehouse for finished product keeping.
Saidly dissolve that auxiliary material is spice and monosodium glutamate in the process.
The invention has the beneficial effects as follows that processing technology is simple and easy to do, store not badly for a long time, kept the local flavor of cooking wine not to be damaged, avoid loss of active ingredients simultaneously, is a kind of high-quality natural food condiment.
Description of drawings
Fig. 1 is a technological process of production sketch map of the present invention.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect and be easy to understand and understand, below in conjunction with concrete diagram, further set forth the present invention.
As shown in Figure 1, a kind of production technology of cooking wine comprises the steps:
1, raw material up to specification are purchased in the reception of raw material and storage, do not use the waste material in the production process, harmful raw material that go mouldy to produce; Preferentially select for use to obtain production licence enterprise as supplier, raw material is gone into factory and is carried out the quality quality inspection and test and can put in storage after qualified, and specially storage is deposited; Product is stored in the good storehouse of drying, ventilation, health; Carry out insect protected protection against rodents work, forbid with poisonous and harmful, have the material of peculiar smell to mix to deposit, the sign content of listing is clear;
2, soak, the raw material grain of rice 15-24 hours of being soaked in water reaches the grain of rice and expands, and interior no hard-core is good, and the time is that the long summer in winter is short;
3, steam material, the grain of rice after draining is cooked in container, require meal soft, interior no hard-core does not become pasty state;
4, drench meal, water the rice that pouring has just cooked rapidly with cold water, temperature drops to about 30 ℃ and is advisable;
5, little song and wheat koji are added in alcoholic fermentation, stir, and stir after 24 hours, and control article temperature is no more than 33 ℃;
6, dress altar, back ferment are packed distiller's wort in the cylinder into, use brown paper, and yellow mud is mixed husk with the sealing of cylinder mouth, carries out the later stage ageing, and ageing need 45 days;
7, filter, wine with dregs clarification at night is promptly filtered with diatomite filter;
8, dissolve, with adding auxiliary material in the wine liquid, wherein auxiliary material is spice and monosodium glutamate;
9, the sterilizer high-temperature sterilization is used in sterilization, and cooling is stored
10, can, joint sealing, finished product, product meet standard can be by the strict washing and sterilizing of container filling, and the finished product vanning that can is good is sealed, and hands over the warehouse for finished product keeping.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; Under the prerequisite that does not break away from spirit and scope of the invention, the present invention also has various changes and modifications, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.
Claims (1)
1. the production technology of a cooking wine is characterized in that comprising the steps:
Raw material up to specification are purchased in the reception of a, raw material and storage, do not use the waste material in the production process, harmful raw material that go mouldy to produce; Preferentially select for use to obtain production licence enterprise as supplier, raw material is gone into factory and is carried out the quality quality inspection and test and can put in storage after qualified, and specially storage is deposited; Product is stored in the good storehouse of drying, ventilation, health; Carry out insect protected protection against rodents work, forbid with poisonous and harmful, have the material of peculiar smell to mix to deposit, the sign content of listing is clear;
B, immersion: the raw material grain of rice 15-24 hours of being soaked in water, reach the grain of rice and expand, interior no hard-core is good, and the time is that the long summer in winter is short;
C, steaming material cook the grain of rice after draining in container, require meal soft, and interior no hard-core does not become pasty state;
D, pouring meal water the rice that pouring has just cooked rapidly with cold water, and temperature drops to about 30 ℃ and is advisable;
Little song and wheat koji are added in e, alcoholic fermentation, stir, and stir after 24 hours, and control article temperature is no more than 33 ℃;
F, dress altar, back ferment are packed distiller's wort in the cylinder into, use brown paper, and yellow mud is mixed husk with the sealing of cylinder mouth, carries out the later stage ageing, and ageing need 45 days;
G, filtration, wine with dregs clarification at night is promptly filtered with diatomite filter;
H, dissolve, with adding auxiliary material in the wine liquid, wherein auxiliary material is spice and monosodium glutamate;
The sterilizer high-temperature sterilization is used in i, sterilization, and cooling is stored
J, can, joint sealing, finished product, product meet standard can be by the strict washing and sterilizing of container filling, and the finished product vanning that can is good is sealed, and hands over the warehouse for finished product keeping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210287178XA CN102763831A (en) | 2012-08-13 | 2012-08-13 | Production process of cooking wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210287178XA CN102763831A (en) | 2012-08-13 | 2012-08-13 | Production process of cooking wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102763831A true CN102763831A (en) | 2012-11-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210287178XA Pending CN102763831A (en) | 2012-08-13 | 2012-08-13 | Production process of cooking wine |
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| CN (1) | CN102763831A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102925315A (en) * | 2012-11-08 | 2013-02-13 | 绍兴县唐宋酒业有限公司 | New process for brewing yellow rice wine |
| CN109486594A (en) * | 2018-12-27 | 2019-03-19 | 安徽海神黄酒集团有限公司 | A kind of big tank numerical control production technology of flavourings cooking wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101157887A (en) * | 2007-09-28 | 2008-04-09 | 浙江嘉善黄酒股份有限公司 | Production method of yellow rice wine |
| CN101692892A (en) * | 2009-10-22 | 2010-04-14 | 凌百仙 | Chive and ginger cooking wine production technique |
| CN101810293A (en) * | 2009-02-24 | 2010-08-25 | 四川大学 | Preparation method of special cooking wine for cooking soup and increasing flavor |
-
2012
- 2012-08-13 CN CN201210287178XA patent/CN102763831A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101157887A (en) * | 2007-09-28 | 2008-04-09 | 浙江嘉善黄酒股份有限公司 | Production method of yellow rice wine |
| CN101810293A (en) * | 2009-02-24 | 2010-08-25 | 四川大学 | Preparation method of special cooking wine for cooking soup and increasing flavor |
| CN101692892A (en) * | 2009-10-22 | 2010-04-14 | 凌百仙 | Chive and ginger cooking wine production technique |
Non-Patent Citations (3)
| Title |
|---|
| 于丽萍: "怎样酿制优质生料酒", 《中小企业科技》 * |
| 康明官: "《中外名酒知识及生产工艺手册（第1版）》", 31 August 1994, 化学工业出版社 * |
| 王存厚: "谈黄酒派生出的料酒及作用", 《中国酒》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102925315A (en) * | 2012-11-08 | 2013-02-13 | 绍兴县唐宋酒业有限公司 | New process for brewing yellow rice wine |
| CN109486594A (en) * | 2018-12-27 | 2019-03-19 | 安徽海神黄酒集团有限公司 | A kind of big tank numerical control production technology of flavourings cooking wine |
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Application publication date: 20121107 |