CN103750257A

CN103750257A - Prepared cooking wine and preparation method thereof

Info

Publication number: CN103750257A
Application number: CN201410023579.3A
Authority: CN
Inventors: 赵洪涛
Original assignee: Harbin Zhengyanghe Flavoring Co Ltd
Current assignee: Harbin Zhengyanghe Flavoring Co Ltd
Priority date: 2014-01-20
Filing date: 2014-01-20
Publication date: 2014-04-30
Anticipated expiration: 2034-01-20
Also published as: CN103750257B

Abstract

The invention discloses prepared cooking wine and a preparation method thereof, and belongs to the technical field of liquid seasoning production. According to the prepared cooking wine, on the premise that the high quality of the cooking wine is ensured, the fragrance of the cooking wine is improved, the ester fragrance and spice fragrance are improved and the product clarity is improved. The prepared cooking wine is prepared from edible alcohol, spices, yellow rice wine, table salt, gourmet powder, 1% maltose, ethyl maltol, caramel, fresh ginger sauce and rest of water. The preparation method comprises the following steps: 1, weighting; 2, adding the spices into a material soaking pot to stir evenly, diluting the edible alcohol by using water and pouring the edible alcohol into the material soaking pot, and sealing and soaking at room temperatures; 3, extracting supernatant liquid; 4, adding yellow rice wine, the table salt, the gourmet powder, the ethyl maltol, the caramel, maltose and the fresh ginger sauce to stir evenly, filtering through a kieselguhr filter and filtering through a microporous membrane filter; 5, sterilizing instantly, precipitating, extracting the supernatant liquid to test and then fill after the supernatant liquid passes the test, thereby obtaining the prepared cooking wine. The prepared cooking wine is used for cooking.

Description

Preparation cooking wine and preparation method thereof

Technical field

The invention belongs to liquid quelite production technical field; Be specifically related to prepare cooking wine and preparation method thereof.

Background technology

Because lives of the people level improves, the food materials such as meat, fish, shellfish be on the common people's dining table every day indispensability food materials, so cooking wine has been one of cooking necessity.

The operations such as tradition preparation cooking wine is spice through soaking, extract, allocate, filtration, sterilizing are made product, and the fragrance deficiency of formula, mouthfeel are single; In production process, filter and generally only carry out one to twice diatomite filtration, finished product sediment is relatively many, and clarity is poor, cannot meet market demands.

Summary of the invention

The invention provides a kind of cooking wine formula and preparation method, the present invention, guaranteeing, under the high-quality prerequisite of cooking wine, to have improved the fragrance of cooking wine, has increased ester perfume and spice fragrance, and has improved product clarity.

For solving the problems of the technologies described above, the water that preparation cooking wine of the present invention is 75% edible alcohol, 0.6% spice, 50% yellow rice wine, 1.3% salt, 0.35% monosodium glutamate, 1% maltose, 0.08% ethyl maltol, 0.1% caramel, 0.1% fresh ginger juice and surplus by 6.25% volumetric concentration is by weight percentage made.

Described spice is comprised of 20% Chinese prickly ash, 10% aniseed, 20% Chinese cassia tree, 5% spiceleaf, 4% dried orange peel, 6% galingal, 4% fennel, 4% kaempferia galamga, 4% fructus amomi, 4% nutmeg, 4% Radix Glycyrrhizae, 4% root of Dahurain angelica, 5% cloves and 6% by weight percentage in one's early teens.

Yellow rice wine is first-class yellow rice wine.Choose high-quality, safe, qualified spice is standby; High-quality edible alcohol is standby.

The preparation method of preparation cooking wine is carried out in the steps below:

Step 1, to take respectively 6.25% volumetric concentration be by weight percentage 75% edible alcohol, 0.6% spice, 50% yellow rice wine, 1.3% salt, 0.35% monosodium glutamate, 1% maltose, 0.08% ethyl maltol, 0.1% caramel, 0.1% fresh ginger juice;

Step 2, the spice that step 1 is taken add in foam material tank and stir, then it is to pour in foam material tank after 40% that edible alcohol step 1 being taken is diluted with water to volumetric concentration, room temperature lower seal soaks 30～40 days, the active ingredients such as ester class in spice, aldehyde ketone are merged in edible alcohol, increase fragrance;

Step 3, with filter pump, the supernatant in foam material tank is pumped in blend tank standby;

Step 4, the yellow rice wine that step 1 is taken, salt, monosodium glutamate, ethyl maltol, burnt sugar coloring, maltose, fresh ginger juice join in blend tank successively, stir, then with diatomite filter, filter three times, test and (require physical and chemical index to meet standard, sense organ is without obvious bulky grain precipitation), with micro-pore-film filtration machine, be filtered in circulating tank after the assay was approved, deposit-free, as clear as crystal;

Step 5, product in circulating tank is carried out to instantaneous sterilizing through sterilizer, 115～120 ℃ of sterilising temps, then pump in settling tank, and the precipitation phase is no less than 5 days, get after supernatant chemical examination qualified (physical and chemical index, sense organ all meet standard-required) filling; Obtain preparing cooking wine.

Preparation cooking wine of the present invention on raw material choose, there is unique innovation the aspect such as raw material proportioning, adminicle, technique, through a series of extractions, dissolve, the operation such as multiple times of filtration, sterilizing makes finished product.

That preparation cooking wine effect of the present invention is gone to smell as of rotten fish, separated is greasy, flavouring renders palatable, the fragrant and sweet silk floss of alcohol, deposit-free, as clear as crystal, containing trace polymer.Use unique formula, meticulous allotment, advanced device fabrication cooking wine is superior in quality, ester class content is high, be rich in amino acid, unique flavor, reasonable price.

The cooking wine the key technical indexes that technique of the present invention is produced is as follows:

Color and luster: pale yellow to bronzing, glossy.

Fragrance: have the distinctive sweet-smelling of flavourings cooking wine, fragrance is coordinated.

Flavour: flavour alcohol just, free from extraneous odour.

Figure: limpid transparent, allowed micro-aggregation.

Physical and chemical index:

Alcoholic strength (%vol) >=10.0

Amino-acid nitrogen (g/l) >=0.2

Total acid (g/l)≤5.0

Salt (g/l) >=10.0

The specific embodiment

In conjunction with the specific embodiment, describe: the water that preparation cooking wine is 75% edible alcohol, 0.6% spice, 50% yellow rice wine, 1.3% salt, 0.35% monosodium glutamate, 1% maltose, 0.08% ethyl maltol, 0.1% caramel, 0.1% fresh ginger juice and surplus by 6.25% volumetric concentration is by weight percentage made;

Described spice is comprised of 20% Chinese prickly ash, 10% aniseed, 20% Chinese cassia tree, 5% spiceleaf, 4% dried orange peel, 6% galingal, 4% fennel, 4% kaempferia galamga, 4% fructus amomi, 4% nutmeg, 4% Radix Glycyrrhizae, 4% root of Dahurain angelica, 5% cloves and 6% by weight percentage in one's early teens;

Concrete preparation method is carried out in the steps below:

Step 2, the spice that step 1 is taken add in foam material tank and stir, and it is to pour in foam material tank after 40% that the edible alcohol then step 1 being taken is diluted with water to volumetric concentration, and room temperature lower seal soaks 30～40 days; Make alcohol fully extract in spice the active ingredients such as ester class, aldehyde ketone, increase fragrance in final products;

Step 4, the yellow rice wine that step 1 is taken, salt, monosodium glutamate, ethyl maltol, burnt sugar coloring, maltose, fresh ginger juice join in blend tank successively, stir, then with diatomite filter, filter three times, test and (require physical and chemical index to meet standard, sense organ is without obvious bulky grain precipitation), with micro-pore-film filtration machine, be filtered in circulating tank after the assay was approved;

With micro-pore-film filtration machine, be filtered in circulating tank.Diatomite filtration precision 1-2 μ m, larger particles material in energy filtering product; Micro-pore-film filtration precision is high, can filtering liquid in more than 0.1 μ m particulate and bacterium, and the rate of filtration is fast, absorption less, without advantages such as medium come off.

That the configuration cooking wine effect of present embodiment is gone to smell as of rotten fish, separated is greasy, flavouring renders palatable, the fragrant and sweet silk floss of alcohol, configuration cooking wine deposit-free, as clear as crystal, high containing trace polymer, ester class content, be rich in amino acid, unique flavor.

Color and luster: pale yellow to bronzing, glossy.

Flavour: flavour alcohol just, free from extraneous odour.

Figure: limpid transparent, allowed micro-aggregation.

Physical and chemical index:

Alcoholic strength (%vol) >=10.0

Amino-acid nitrogen (g/l) >=0.2

Total acid (g/l)≤5.0

Salt (g/l) >=10.0.

Claims

1. preparation cooking wine, is characterized in that the water of preparing edible alcohol, 0.6% spice, 50% yellow rice wine, 1.3% salt, 0.35% monosodium glutamate, 1% maltose, 0.08% ethyl maltol, 0.1% caramel, 0.1% fresh ginger juice and surplus that cooking wine is 75% by 6.25% volumetric concentration by weight percentage makes.

2. preparation cooking wine according to claim 1, is characterized in that spice is comprised of 20% Chinese prickly ash, 10% aniseed, 20% Chinese cassia tree, 5% spiceleaf, 4% dried orange peel, 6% galingal, 4% fennel, 4% kaempferia galamga, 4% fructus amomi, 4% nutmeg, 4% Radix Glycyrrhizae, 4% root of Dahurain angelica, 5% cloves and 6% by weight percentage in one's early teens.

3. prepare according to claim 1 the preparation method of cooking wine, it is characterized in that the preparation method that configures cooking wine carries out in the steps below:

Step 1, to take respectively 6.25% volumetric concentration be by weight percentage 75% edible alcohol, 0.6% spice, 50% yellow rice wine, 1.3% salt, 0.35% monosodium glutamate, 1% maltose, 0.08% ethyl maltol, 0.1% caramel and 0.1% fresh ginger juice;

Step 2, the spice that step 1 is taken add in foam material tank and stir, and it is to pour in foam material tank after 40% that the edible alcohol then step 1 being taken is diluted with water to volumetric concentration, and room temperature lower seal soaks 30～40 days;

Step 4, the yellow rice wine that step 1 is taken, salt, monosodium glutamate, ethyl maltol, burnt sugar coloring, maltose, fresh ginger juice join in blend tank successively, stir, then with diatomite filter, filter three times, after check, with micro-pore-film filtration machine, be filtered in circulating tank;

Step 5, product in circulating tank is carried out to instantaneous sterilizing through sterilizer, then pump in settling tank, the precipitation phase is no less than 5 days, gets supernatant chemical examination qualified; Obtain preparing cooking wine.

4. prepare according to claim 3 the preparation method of cooking wine, it is characterized in that the spice described in step 1 is comprised of 20% Chinese prickly ash, 10% aniseed, 20% Chinese cassia tree, 5% spiceleaf, 4% dried orange peel, 6% galingal, 4% fennel, 4% kaempferia galamga, 4% fructus amomi, 4% nutmeg, 4% Radix Glycyrrhizae, 4% root of Dahurain angelica, 5% cloves and 6% by weight percentage in one's early teens.

5. according to the preparation method of preparing cooking wine described in claim 3 or 4, it is characterized in that the preparation method of fresh ginger juice is as follows: fresh ginger is removed to bud, goes base of a fruit afterwash to drain, with juice extractor, squeeze, filter and obtain fresh ginger juice.

6. prepare according to claim 5 the preparation method of cooking wine, it is characterized in that the sterilising temp described in step 5 is 115～120 ℃.