CN103750257B - Prepared cooking wine and preparation method thereof - Google Patents
Prepared cooking wine and preparation method thereof Download PDFInfo
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- CN103750257B CN103750257B CN201410023579.3A CN201410023579A CN103750257B CN 103750257 B CN103750257 B CN 103750257B CN 201410023579 A CN201410023579 A CN 201410023579A CN 103750257 B CN103750257 B CN 103750257B
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- cooking wine
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- fresh ginger
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Classifications
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
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
Technical field
The invention belongs to liquid quelite production technical field; Be specifically related to preparation 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, therefore cooking wine has been the cooking one of necessity.
The operations such as to be spice extract through soaking, carrying out tradition preparation cooking wine, allocate, filter, sterilizing make product, and the fragrance of formula is not enough, mouthfeel is single; Filter in production process 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, under the prerequisite ensureing cooking wine high-quality, improves the fragrance of cooking wine, adds ester perfume and spice fragrance, and improves product clarity.
For solving the problems of the technologies described above, preparation cooking wine of the present invention by weight percentage by 6.25% volumetric concentration be 75% edible alcohol, the water of 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 makes.
Described spice is made up 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 for subsequent use; High-quality edible alcohol is for subsequent use.
The preparation method of preparation cooking wine is carried out in the steps below:
Step one, to take 6.25% volumetric concentration respectively 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, spice step one taken add in foam material tank and stir, then the edible alcohol that step one takes being diluted with water to volumetric concentration is pour in foam material tank after 40%, room temperature lower seal soaks 30 ~ 40 days, the active ingredient such as ester class, aldehyde ketone in spice is merged in edible alcohol, increases fragrance;
Step 3, with filter pump, the supernatant in foam material tank is pumped in blend tank for subsequent use;
Step 4, yellow rice wine step one taken, salt, monosodium glutamate, ethyl maltol, burnt sugar coloring, maltose, fresh ginger juice join in blend tank successively, stir, then three times are filtered with diatomite filter, test and (require that physical and chemical index meets standard, sense organ precipitates without obvious bulky grain), be filtered in circulating tank with micro-pore-film filtration machine after the assay was approved, deposit-free, as clear as crystal;
Step 5, the product in circulating tank is carried out instantaneous sterilizing through sterilizer, sterilising temp 115 ~ 120 DEG C, then pumps in settling tank, and the precipitation phase is no less than 5 days, gets supernatant chemical examination qualified (physical and chemical index, sense organ all meet standard-required) filling afterwards; Namely obtain preparing cooking wine.
Preparation cooking wine of the present invention has unique innovation on raw material choose, in pulp furnish, adminicle, technique etc., through a series of extraction, dissolve, multiple times of filtration, the operation such as sterilizing make finished product.
Preparation cooking wine effect of the present invention goes to smell as of rotten fish, it is greasy to separate, 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 present invention process 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
Detailed description of the invention
Be described in conjunction with detailed description of the invention: preparation cooking wine by weight percentage by 6.25% volumetric concentration be 75% edible alcohol, the water of 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 makes;
Described spice is made up 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 one, to take 6.25% volumetric concentration respectively 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, spice step one taken add in foam material tank and stir, and then the edible alcohol that step one takes being diluted with water to volumetric concentration is pour in foam material tank after 40%, 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 3, with filter pump, the supernatant in foam material tank is pumped in blend tank for subsequent use;
Step 4, yellow rice wine step one taken, salt, monosodium glutamate, ethyl maltol, burnt sugar coloring, maltose, fresh ginger juice join in blend tank successively, stir, then three times are filtered with diatomite filter, test and (require that physical and chemical index meets standard, sense organ precipitates without obvious bulky grain), be filtered in circulating tank with micro-pore-film filtration machine after the assay was approved;
Be filtered in circulating tank with micro-pore-film filtration machine.Diatomite filtration precision 1-2 μm, larger particles material in energy filtering product; Micro-pore-film filtration precision is high, can the particulate of more than 0.1 μm and bacterium in filtering liquid, and the rate of filtration is fast, absorption less, without advantages such as medium come off.
Step 5, the product in circulating tank is carried out instantaneous sterilizing through sterilizer, sterilising temp 115 ~ 120 DEG C, then pumps in settling tank, and the precipitation phase is no less than 5 days, gets supernatant chemical examination qualified (physical and chemical index, sense organ all meet standard-required) filling afterwards; Namely obtain preparing cooking wine.
Configuration cooking wine effect of present embodiment goes to smell as of rotten fish, it is greasy to separate, 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.
The cooking wine the key technical indexes that present invention process 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.
Claims (4)
1. prepare cooking wine, it is characterized in that preparation cooking wine is the edible alcohol of 75% by 6.25% volumetric concentration by weight percentage, 0.6% spice, 50% yellow rice wine, 1.3% salt, 0.35% monosodium glutamate, 1% maltose, 0.08% ethyl maltol, 0.1% caramel, the water of 0.1% fresh ginger juice and surplus is made, spice is by weight percentage by 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% forms in one's early teens, concrete preparation method is carried out in the steps below:
Step one, by weight percentage take respectively 6.25% volumetric concentration be 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, spice step one taken add in foam material tank and stir, and then the edible alcohol that step one takes being diluted with water to volumetric concentration is pour in foam material tank after 40%, and room temperature lower seal soaks 30 ~ 40 days;
Step 3, with filter pump, the supernatant in foam material tank is pumped in blend tank for subsequent use;
Step 4, yellow rice wine step one taken, salt, monosodium glutamate, ethyl maltol, burnt sugar coloring, maltose, fresh ginger juice join in blend tank successively, stir, then filter three times with diatomite filter, be filtered in circulating tank with micro-pore-film filtration machine after inspection;
Step 5, the product in circulating tank is carried out instantaneous sterilizing through sterilizer, then pump in settling tank, the precipitation phase is no less than 5 days, and it is qualified to get supernatant chemical examination; Namely obtain preparing cooking wine.
2. prepare the preparation method of cooking wine according to claim 1, it is characterized in that the preparation method configuring cooking wine is carried out in the steps below:
Step one, by weight percentage take respectively 6.25% volumetric concentration be 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, spice step one taken add in foam material tank and stir, and then the edible alcohol that step one takes being diluted with water to volumetric concentration is pour in foam material tank after 40%, and room temperature lower seal soaks 30 ~ 40 days;
Step 3, with filter pump, the supernatant in foam material tank is pumped in blend tank for subsequent use;
Step 4, yellow rice wine step one taken, salt, monosodium glutamate, ethyl maltol, burnt sugar coloring, maltose, fresh ginger juice join in blend tank successively, stir, then filter three times with diatomite filter, be filtered in circulating tank with micro-pore-film filtration machine after inspection;
Step 5, the product in circulating tank is carried out instantaneous sterilizing through sterilizer, then pump in settling tank, the precipitation phase is no less than 5 days, and it is qualified to get supernatant chemical examination; Namely obtain preparing cooking wine; Spice wherein described in step one is made up 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 the preparation method of cooking wine according to claim 2, it is characterized in that the preparation method of fresh ginger juice is as follows: fresh ginger is removed bud, stalk afterwash drains, squeeze with juice extractor, filter and obtain fresh ginger juice.
4. prepare the preparation method of cooking wine according to claim 3, it is characterized in that the sterilising temp described in step 5 is 115 ~ 120 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410023579.3A CN103750257B (en) | 2014-01-20 | 2014-01-20 | Prepared cooking wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410023579.3A CN103750257B (en) | 2014-01-20 | 2014-01-20 | Prepared cooking wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103750257A CN103750257A (en) | 2014-04-30 |
| CN103750257B true CN103750257B (en) | 2015-01-07 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187528B (en) * | 2014-08-21 | 2016-03-16 | 四川清香园调味品股份有限公司 | A kind of flavourings cooking wine and preparation method thereof |
| CN105011076B (en) * | 2015-07-13 | 2017-12-12 | 江南大学 | A kind of cooking wine of high gingerol content and preparation method thereof |
| CN105231153A (en) * | 2015-11-07 | 2016-01-13 | 安徽味仙食品有限公司 | Health-care lysozyme cooking wine and preparation method thereof |
| CN106262660A (en) * | 2016-08-23 | 2017-01-04 | 娄尤来 | A kind of Fructus Citri Sarcodactylis cooking wine and preparation method thereof |
| CN106923292A (en) * | 2017-03-10 | 2017-07-07 | 安徽省禾裕黄酒有限公司 | A kind of garlic juice cooking wine |
| CN108070504A (en) * | 2018-02-02 | 2018-05-25 | 山西福源昌老陈醋有限公司 | A kind of fully-automatic production system of refined cooking wine and its technique for preparing cooking wine |
| CN108056450A (en) * | 2018-02-07 | 2018-05-22 | 江阴市品酿酒有限公司 | A kind of cooking wine |
| CN108450889A (en) * | 2018-04-08 | 2018-08-28 | 苏州市祥品食品科技有限公司 | A kind of health cooking wine formula and preparation method |
| CN114246318A (en) * | 2020-09-25 | 2022-03-29 | 南京银启坤源食品有限公司 | Perilla cooking wine |
| CN113100424A (en) * | 2021-05-28 | 2021-07-13 | 阳江和鲜食品有限公司 | Preparation method of perilla cooking wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933593A (en) * | 2009-06-29 | 2011-01-05 | 李荣华 | Formula of mulled wine |
| CN102366074A (en) * | 2011-10-19 | 2012-03-07 | 天津市食品研究所有限公司 | Cooking wine |
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2014
- 2014-01-20 CN CN201410023579.3A patent/CN103750257B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933593A (en) * | 2009-06-29 | 2011-01-05 | 李荣华 | Formula of mulled wine |
| CN102366074A (en) * | 2011-10-19 | 2012-03-07 | 天津市食品研究所有限公司 | Cooking wine |
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