CN103156147A - Meat juice cooking wine and preparation method thereof - Google Patents

Abstract

The present invention relates to the field of seasonings, specifically to a meat juice cooking wine and a preparation method thereof. The specific preparation steps comprise: 1, selecting a material: selecting fresh pork, and washing 2-3 times with clean water; 2, mincing: mincing the pork in a juicer; 3, adjusting a juice: adding clear water to the minced meat, wherein a proper ratio of the meat to the water is 1:5-7; 4, boiling: carrying out boiling on the adjusted juice, yellow wine, flatspine pricklyash, illiciumverum hooker, cassia, clove, villous amonmum fruit, and ginger for 20 min, and then boiling for 45-60 min with slow fire; 5, filtering: cooling the obtained solution for 2-3 h, and filtering to remove the filter residue so as to obtain the clean filtrate; and 6, sealing: filling the filtrate into a tank, carrying out sterilization sealing, and carrying out low temperature preservation for 40-50 days to obtain the meat juice cooking wine.

Description

Gravy cooking wine and preparation method thereof

Technical field

The present invention relates to field of seasoning, concretely, relate to a kind of gravy cooking wine and preparation method thereof.

Background technology

Along with the raising of living standards of the people and developing rapidly of food industry, unprecedented prosperity and prosperous has appearred in the production ﹠ marketing of flavouring, and its outstanding feature is: process modification, and kind increases, quality improves, and progressively to nutrition, health, convenience and agreeable to the taste future development.To adopt in a large number biotechnology technically, the application of as warm in cell, production domesticization enzyme etc. will make product further improve on present basis and improve.The technology such as various utilizations extraction, distillation, concentrated and supercritical extract are extracted the technology of natural flavouring and also will be used widely from plant and animal.Be rich in 8 seed amino acids that human body needs in cooking wine, as leucine, isoleucine, methionine, phenylalanine, threonine, they can produce the taste of the multiple fruital fragrance of a flower and toast bread when being heated.At present, on market, the cooking wine of production and selling is all made by yellow rice wine, Chinese prickly ash, aniseed, cassia bark, cloves, fructus amomi, ginger, there is no gravy cooking wine.

Summary of the invention

For above-mentioned technical problem, the purpose of this invention is to provide a kind of gravy cooking wine and preparation method thereof.

Technical scheme to be solved by this invention is as follows:

Gravy cooking wine and preparation method thereof, its concrete making step is:

1, select materials: choose fresh pork, clean 2-3 time with clean water;

2, rub: in juice extractor, pork is rubbed;

3, transfer juice: add clear water in meat mincing, the ratio of meat and water is that 1:5-7 is advisable;

4, boil: the juice that mixes up was boiled 20 minutes smothered with 45-60 minute afterwards together with yellow rice wine, Chinese prickly ash, aniseed, cassia bark, cloves, fructus amomi, Jiang Yiqi;

5, filter: with the cooling 2-3 of mentioned solution hour, filter, with the filter residue filtering, the filtrate that obtains cleaning;

6, sealing: in above-mentioned filtrate tank filling, the sterilization sealing, low temperature is preserved and was namely obtained gravy cooking wine of the present invention in 40-50 days.

The invention has the advantages that: technical process is simple, and the sealing sterilization makes its health, and is not perishable, genuineness, and the delicate flavour of increase meat, can extensively promote production when not destroying original nutritional labeling.

The specific embodiment

Gravy cooking wine and preparation method thereof, its concrete making step is:

1, select materials: choose fresh pork, clean 2-3 time with clean water;

2, rub: in juice extractor, pork is rubbed;

3, transfer juice: add clear water in meat mincing, the ratio of meat and water is that 1:5-7 is advisable;

4, boil: the juice that mixes up was boiled 20 minutes smothered with 45-60 minute afterwards together with yellow rice wine, Chinese prickly ash, aniseed, cassia bark, cloves, fructus amomi, Jiang Yiqi;

5, filter: with the cooling 2-3 of mentioned solution hour, filter, with the filter residue filtering, the filtrate that obtains cleaning;

6, sealing: in above-mentioned filtrate tank filling, the sterilization sealing, low temperature is preserved and was namely obtained gravy cooking wine of the present invention in 40-50 days.

The invention has the advantages that: technical process is simple, and the sealing sterilization makes its health, and is not perishable, genuineness, and the delicate flavour of increase meat, can extensively promote production when not destroying original nutritional labeling.

Claims (1)

1. gravy cooking wine and preparation method thereof, it is characterized in that: its concrete making step is:

1, select materials: choose fresh pork, clean 2-3 time with clean water;

2, rub: in juice extractor, pork is rubbed;

3, transfer juice: add clear water in meat mincing, the ratio of meat and water is that 1:5-7 is advisable;

4, boil: the juice that mixes up was boiled 20 minutes smothered with 45-60 minute afterwards together with yellow rice wine, Chinese prickly ash, aniseed, cassia bark, cloves, fructus amomi, Jiang Yiqi;

5, filter: with the cooling 2-3 of mentioned solution hour, filter, with the filter residue filtering, the filtrate that obtains cleaning;

6, sealing: in above-mentioned filtrate tank filling, the sterilization sealing, low temperature is preserved and was namely obtained gravy cooking wine of the present invention in 40-50 days.