CN103652772A - 一种料酒 - Google Patents

一种料酒 Download PDF

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Publication number
CN103652772A
CN103652772A CN201310663540.3A CN201310663540A CN103652772A CN 103652772 A CN103652772 A CN 103652772A CN 201310663540 A CN201310663540 A CN 201310663540A CN 103652772 A CN103652772 A CN 103652772A
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CN
China
Prior art keywords
cooking wine
wine
aniseed
raw materials
volume ratio
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310663540.3A
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English (en)
Inventor
杜国霞
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310663540.3A priority Critical patent/CN103652772A/zh
Publication of CN103652772A publication Critical patent/CN103652772A/zh
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Abstract

一种料酒，将花椒、大料、桂皮、香叶等原料洗净泡水，将泡出的水与白酒按照体积比5∶1混合混合均匀后得到料酒。本发明的优点：工艺简单、口感好。

Description

一种料酒
技术领域：
本发明属于食品工业领域，特别涉及一种料酒。
背景技术：
目前，现有的料酒工艺复杂，口感不好。
发明内容：
为了解决现有技术的不足，本发明提供一种料酒。
将花椒、大料、桂皮、香叶等原料洗净泡水，将泡出的水与白酒按照体积比5:1混合混合均匀后得到料酒。本发明的优点：工艺简单、口感好。
 
具体实施方式：
本发明结合具体实施例加以说明。
将花椒、大料、桂皮、香叶等原料洗净泡水，将泡出的水与白酒按照体积比5:1混合混合均匀后得到料酒。

Claims (1)

1.一种料酒，其特征在于：将花椒、大料、桂皮、香叶等原料洗净泡水，将泡出的水与白酒按照体积比5:1混合混合均匀后得到料酒。
CN201310663540.3A 2013-12-10 2013-12-10 一种料酒 Pending CN103652772A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310663540.3A CN103652772A (zh) 2013-12-10 2013-12-10 一种料酒

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310663540.3A CN103652772A (zh) 2013-12-10 2013-12-10 一种料酒

Publications (1)

Publication Number Publication Date
CN103652772A true CN103652772A (zh) 2014-03-26

Family

ID=50292491

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310663540.3A Pending CN103652772A (zh) 2013-12-10 2013-12-10 一种料酒

Country Status (1)

Country Link
CN (1) CN103652772A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105249390A (zh) * 2015-09-07 2016-01-20 江南大学 一种花椒料酒及其制备方法
CN110916148A (zh) * 2019-11-14 2020-03-27 仲恺农业工程学院 一种料酒及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105249390A (zh) * 2015-09-07 2016-01-20 江南大学 一种花椒料酒及其制备方法
CN110916148A (zh) * 2019-11-14 2020-03-27 仲恺农业工程学院 一种料酒及其制备方法

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Application publication date: 20140326

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