CN104187528A - Seasoning wine and preparation method thereof - Google Patents
Seasoning wine and preparation method thereof Download PDFInfo
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- CN104187528A CN104187528A CN201410415934.1A CN201410415934A CN104187528A CN 104187528 A CN104187528 A CN 104187528A CN 201410415934 A CN201410415934 A CN 201410415934A CN 104187528 A CN104187528 A CN 104187528A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 7
- 238000010411 cooking Methods 0.000 claims abstract description 77
- 235000013599 spices Nutrition 0.000 claims abstract description 61
- 230000001954 sterilising effect Effects 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000005374 membrane filtration Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims description 71
- 239000000284 extract Substances 0.000 claims description 35
- 239000011265 semifinished product Substances 0.000 claims description 18
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 16
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 16
- 240000002943 Elettaria cardamomum Species 0.000 claims description 16
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 16
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 16
- 244000203593 Piper nigrum Species 0.000 claims description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims description 16
- 244000223014 Syzygium aromaticum Species 0.000 claims description 16
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 16
- 235000013614 black pepper Nutrition 0.000 claims description 16
- 235000005300 cardamomo Nutrition 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 239000001702 nutmeg Substances 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- 238000004040 coloring Methods 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims 2
- 244000270834 Myristica fragrans Species 0.000 claims 2
- 102000011759 adducin Human genes 0.000 claims 1
- 108010076723 adducin Proteins 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 16
- 239000004519 grease Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000002244 precipitate Substances 0.000 abstract 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract 1
- 235000013736 caramel Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 14
- 241000498779 Myristica Species 0.000 description 14
- 101100449517 Arabidopsis thaliana GRH1 gene Proteins 0.000 description 6
- 101100434479 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) AFB1 gene Proteins 0.000 description 6
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 6
- 229930020125 aflatoxin-B1 Natural products 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 235000021393 food security Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- -1 and after filtering Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses seasoning wine and a preparation method thereof. The seasoning wine comprises the following components in parts by weight: 10-30 parts of a spice extracting solution, 4-6 parts of monosodium glutamate, 10.5-12 parts of edible salt, 0.5-2 parts of white granulated sugar, 0.2-1 part of caramel colour, 400-600 parts of fermentation base liquor, 50-80 parts of 95 percent edible alcohol and 269-524.8 parts of water. The preparation method of the seasoning wine comprises the following steps: preparing the spice extracting solution, blending, sterilizing, filtering and the like. Compared with the prior art, the seasoning wine has the advantages that the spice extracting solution which is thick in fragrance can be obtained from a few spices, and thus the cost is saved; materials such as grease in the spices can be prevented from entering the cooking wine product to cause precipitates in the cooking wine; in addition, the seasoning wine is sterilized at a high temperature before the edible alcohol is added, so that the alcoholic strength of the finished cooking wine is conveniently and accurately controlled; precipitates are removed by virtue of membrane filtration in the later phase, and thus the stable quality of the seasoning wine is ensured.
Description
Technical field
The present invention relates to food dressing production field, relate in particular to a kind of flavourings cooking wine and preparation method thereof.
Background technology
Flavourings cooking wine is taking fermented wine, Spirit or edible alcohol composition as main body, adds the liquid flavoring that edible salt formulated forms, and wherein also can add plant spice.Flavourings cooking wine has raw meat and removes the effect of having a strong smell, and is one of indispensable flavouring of daily life, and it is of many uses, easy to use, receives increasing culinary art great master and family consumer's favor, and the market demand is increasing.
But, in traditional flavourings cooking wine production technology, the modes of soaking that adopt are extracted spice liquid more, this technique spice use amount is large, production cost is high, the materials such as the grease that spice is contained can together enter product, cause product to occur precipitation, affect the aesthetics of product, in addition, if spice stores improper meeting and produces AFB1, AFB1 is not had a volatility, if adopt traditional soaking technology, AFB1 can enter filtrate, and enter product thereupon, thereby may cause product AFB1 to exceed standard, simultaneously, if soaking technology miscarriage in immersion process also easily occurs that bacterium exceeds standard, later stage is difficult for sterilizing, easily bring food security hidden danger, in traditional flavourings cooking wine production technology, the filter types such as diatomite that adopt, limited to the removal effect of precipitation more, affects the clarity of product, in traditional flavourings cooking wine production technology, before high-temperature sterilization, add alcohol, easily cause alcohol volatilization, be unfavorable for the accurate control of finished product cooking wine alcoholic strength, affect product quality.
Summary of the invention
Object of the present invention is intended to overcome above-mentioned deficiency of the prior art, provide a kind of production cost low, give off a strong fragrance, the flavourings cooking wine of stay in grade and preparation method thereof.
For solving above-mentioned technical problem, the present invention by the following technical solutions:
A kind of flavourings cooking wine, is characterized in that it contains following component: in weight portion,
As preferably, described spice extract by anistree, three how, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and water is according to weight ratio: 0.1～0.15:0.05～0.1:0.025～0.05:0.2～0.25:0.1～0.15:0.05～0.1:0.05～0.1:0.05～0.1:0.1～0.15:0.05～0.1:0.1～0.15:50 makes;
As preferably, the alcoholic strength of described fermentation base wine is 8%～14% by volume at 20 DEG C of temperature.
The preparation method of above-mentioned flavourings cooking wine comprises the steps:
The preparation of A, spice extract:
Use pulverizer respectively in 0.1～0.15 part of anise of weight portion, 0.05～0.1 part three how, 0.025～0.05 part of cassia bark, 0.2～0.25 portion of cloves, 0.1～0.15 part of nutmeg, 0.05～0.1 part of cardamom, 0.05～0.1 part of tsaoko, 0.05～0.1 part of fragrant fruit, 0.1～0.15 part of fructus amomi, 0.05～0.1 part of black pepper and 0.1～0.15 part of fennel seeds spice raw material pulverize, then add the water soaking of 50 weight portions, more directly distill 3～6h and obtain described spice extract 10～30 weight portions;
B, allotment:
The spice extract that steps A is obtained mixes with monosodium glutamate, edible salt, white granulated sugar, burnt sugar coloring, fermentation base wine and water, obtains semi-finished product flavourings cooking wine;
C, sterilizing:
The semi-finished product flavourings cooking wine that step B is obtained is heated to 120～135 DEG C of temperature and maintains 5～10s, then is cooled to rapidly 60～65 DEG C, then adds 95% edible alcohol of 50～80 weight portions, mixes the cooling flavourings cooking wine that obtains sterilizing;
D, filtration:
The flavourings cooking wine that step C obtains sterilizing adopts membrane filtration pattern to filter, and obtains described flavourings cooking wine.
As preferably, in steps A, the grinding particle size of described spice raw material is 80～200 orders.
As preferably, in steps A, after adding water, under normal temperature condition, soak 8～12h.
As preferably, in step C, the semi-finished product flavourings cooking wine that step B is obtained is heated to 90～95 DEG C and maintains 30min, then is cooled to rapidly 60～65 DEG C, then adds 95% edible alcohol of 50～80 weight portions, mixes the cooling flavourings cooking wine that obtains sterilizing.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention adopts normal-temperature water to soak spice 8-12 hour and without hot water, energy consumption is lower, and soak time is short, is not prone to bacterium to exceed standard easy sterilizing of later stage.
Spice of the present invention extracts and adopts distil process, does not have a volatility because of AFB1, can avoid entering and distilling in juice because spice stores the improper AFB1 producing, more can not enter product and cause food security hidden danger.
In the present invention, distill together with spice and water, make the extracts active ingredients in spice more complete, the spice extract that just can obtain giving off a strong fragrance with a small amount of spice, save cost, and can not make the materials such as grease in spice enter cooking wine and cause cooking wine precipitation, because if spice use amount is too many, after distillation, still have the materials such as grease and enter distillate, affect product quality;
The present invention first carried out high-temperature sterilization before adding edible alcohol, just added edible alcohol after being cooled to 60-65 DEG C, avoided alcohol volatilization under high temperature, was conducive to the accurate control of finished product cooking wine alcoholic strength in commercial process, ensured product with stable quality;
The present invention adopts membrane filtration removal of impurities degerming, compares the filter types such as traditional diatomite, has greatly retained original local flavor of product, and after filtering, product clarifying effect is better, is conducive to the lifting of product quality.
Detailed description of the invention
In order to understand technical scheme of the present invention better, be described in detail below by specific embodiment:
Embodiment mono-
A kind of flavourings cooking wine, is characterized in that it contains following component: in weight portion,
Described spice extract by anistree, three how, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and water is according to weight ratio: 0.1:0.05:0.025:0.2:0.1:0.05:0.05:0.05:0.1:0.05:0.1:50 makes;
The alcoholic strength of described fermentation base wine is 10% by volume at 20 DEG C of temperature.
The preparation method of above-mentioned flavourings cooking wine comprises the steps:
The preparation of A, spice extract:
Use pulverizer respectively in 0.1 part of anise of weight portion, 0.05 part three how, 0.025 part of cassia bark, 0.2 portion of cloves, 0.1 part of nutmeg, 0.05 part of cardamom, 0.05 part of tsaoko, 0.05 part of fragrant fruit, 0.1 part of fructus amomi, 0.05 part of black pepper and 0.1 part of fennel seeds spice raw material pulverize, grinding particle size is 200 orders, then the water that adds 50 weight portions soaks 8h under normal temperature condition, more directly distills 3～6h and obtain described spice extract 10 weight portions;
B, allotment:
The spice extract that steps A is obtained mixes with monosodium glutamate, edible salt, white granulated sugar, burnt sugar coloring, fermentation base wine and water, obtains semi-finished product flavourings cooking wine;
C, sterilizing:
The semi-finished product flavourings cooking wine that step B is obtained is heated to 120 DEG C of temperature and maintains 10s, then is cooled to rapidly 60 DEG C, then adds 95% edible alcohol of 60 weight portions, mixes the cooling flavourings cooking wine that obtains sterilizing;
D, filtration:
The flavourings cooking wine that step C obtains sterilizing adopts membrane filtration pattern to filter, and obtains described flavourings cooking wine.
Embodiment bis-
A kind of flavourings cooking wine, is characterized in that it contains following component: in weight portion,
Described spice extract by anistree, three how, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and water is according to weight ratio: 0.15:0.1:0.05:0.25:0.15:0.1:0.1:0.1:0.15:0.1:0.15:50 makes;
The alcoholic strength of described fermentation base wine is 9% by volume at 20 DEG C of temperature.
The preparation method of above-mentioned flavourings cooking wine comprises the steps:
The preparation of A, spice extract:
Use pulverizer respectively in 0.15 part of anise of weight portion, 0.1 part three how, 0.05 part of cassia bark, 0.25 portion of cloves, 0.15 part of nutmeg, 0.1 part of cardamom, 0.1 part of tsaoko, 0.1 part of fragrant fruit, 0.15 part of fructus amomi, 0.1 part of black pepper and 0.15 part of fennel seeds spice raw material pulverize, grinding particle size is 80 orders, then the water that adds 50 weight portions soaks 12h under normal temperature condition, more directly distills 3～6h and obtain described spice extract 30 weight portions;
B, allotment:
The spice extract that steps A is obtained mixes with monosodium glutamate, edible salt, white granulated sugar, burnt sugar coloring, fermentation base wine and water, obtains semi-finished product flavourings cooking wine;
C, sterilizing:
The semi-finished product flavourings cooking wine that step B is obtained is heated to 135 DEG C of temperature and maintains 5s, then is cooled to rapidly 65 DEG C, then adds 95% edible alcohol of 70 weight portions, mixes the cooling flavourings cooking wine that obtains sterilizing;
D, filtration:
The flavourings cooking wine that step C obtains sterilizing adopts membrane filtration pattern to filter, and obtains described flavourings cooking wine.
Embodiment tri-
A kind of flavourings cooking wine, is characterized in that it contains following component: in weight portion,
Described spice extract by anistree, three how, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and water makes according to weight ratio: 0.12:0.07:0.04:0.22:0.12:0.07:0.07:0.07:0.12:0.07:0.12:5 0;
The alcoholic strength of described fermentation base wine is 12% by volume at 20 DEG C of temperature.
The preparation method of above-mentioned flavourings cooking wine comprises the steps:
The preparation of A, spice extract:
Use pulverizer respectively in 0.12 part of anise of weight portion, 0.07 part three how, 0.04 part of cassia bark, 0.22 portion of cloves, 0.12 part of nutmeg, 0.07 part of cardamom, 0.07 part of tsaoko, 0.07 part of fragrant fruit, 0.12 part of fructus amomi, 0.07 part of black pepper and 0.12 part of fennel seeds spice raw material pulverize, grinding particle size is 140 orders, then the water that adds 50 weight portions soaks 10h under normal temperature condition, more directly distills 3～6h and obtain described spice extract 20 weight portions;
B, allotment:
The spice extract that steps A is obtained mixes with monosodium glutamate, edible salt, white granulated sugar, burnt sugar coloring, fermentation base wine and water, obtains semi-finished product flavourings cooking wine;
C, sterilizing:
The semi-finished product flavourings cooking wine that step B is obtained is heated to 127 DEG C of temperature and maintains 7s, then is cooled to rapidly 63 DEG C, then adds 95% edible alcohol of 55 weight portions, mixes the cooling flavourings cooking wine that obtains sterilizing;
D, filtration:
The flavourings cooking wine that step C obtains sterilizing adopts membrane filtration pattern to filter, and obtains described flavourings cooking wine.
Embodiment tetra-
A kind of flavourings cooking wine, is characterized in that it contains following component: in weight portion,
Described spice extract by anistree, three how, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and water is according to weight ratio: 0.15:0.1:0.05:0.25:0.15:0.1:0.1:0.1:0.15:0.1:0.15:50 makes;
The alcoholic strength of described fermentation base wine is 8% by volume at 20 DEG C of temperature.
The preparation method of above-mentioned flavourings cooking wine comprises the steps:
The preparation of A, spice extract:
Use pulverizer respectively in 0.15 part of anise of weight portion, 0.1 part three how, 0.05 part of cassia bark, 0.25 portion of cloves, 0.15 part of nutmeg, 0.1 part of cardamom, 0.1 part of tsaoko, 0.1 part of fragrant fruit, 0.15 part of fructus amomi, 0.1 part of black pepper and 0.15 part of fennel seeds spice raw material pulverize, grinding particle size is 80 orders, then the water that adds 50 weight portions soaks 12h under normal temperature condition, more directly distills 3～6h and obtain described spice extract 30 weight portions;
B, allotment:
The spice extract that steps A is obtained mixes with monosodium glutamate, edible salt, white granulated sugar, burnt sugar coloring, fermentation base wine and water, obtains semi-finished product flavourings cooking wine;
C, sterilizing:
The semi-finished product flavourings cooking wine that step B is obtained is heated to 90 DEG C and maintains 30min, then is cooled to rapidly 60 DEG C, then adds 95% edible alcohol of 80 weight portions, mixes the cooling flavourings cooking wine that obtains sterilizing;
D, filtration:
The flavourings cooking wine that step C obtains sterilizing adopts membrane filtration pattern to filter, and obtains described flavourings cooking wine.
Embodiment five
A kind of flavourings cooking wine, is characterized in that it contains following component: in weight portion,
Described spice extract by anistree, three how, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and water is according to weight ratio: 0.1:0.05:0.025:0.2:0.1:0.05:0.05:0.05:0.1:0.05:0.1:50 makes;
The alcoholic strength of described fermentation base wine is 14% by volume at 20 DEG C of temperature.
The preparation method of above-mentioned flavourings cooking wine comprises the steps:
The preparation of A, spice extract:
Use pulverizer respectively in 0.1 part of anise of weight portion, 0.05 part three how, 0.025 part of cassia bark, 0.2 portion of cloves, 0.1 part of nutmeg, 0.05 part of cardamom, 0.05 part of tsaoko, 0.05 part of fragrant fruit, 0.1 part of fructus amomi, 0.05 part of black pepper and 0.1 part of fennel seeds spice raw material pulverize, grinding particle size is 100 orders, then the water that adds 50 weight portions soaks 8h under normal temperature condition, more directly distills 3～6h and obtain described spice extract 15 weight portions;
B, allotment:
The spice extract that steps A is obtained mixes with monosodium glutamate, edible salt, white granulated sugar, burnt sugar coloring, fermentation base wine and water, obtains semi-finished product flavourings cooking wine;
C, sterilizing:
The semi-finished product flavourings cooking wine that step B is obtained is heated to 95 DEG C and maintains 30min, then is cooled to rapidly 65 DEG C, then adds 95% edible alcohol of 50 weight portions, mixes the cooling flavourings cooking wine that obtains sterilizing;
D, filtration:
The flavourings cooking wine that step C obtains sterilizing adopts membrane filtration pattern to filter, and obtains described flavourings cooking wine.
Embodiment six
A kind of flavourings cooking wine, is characterized in that it contains following component: in weight portion,
Described spice extract by anistree, three how, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and water makes according to weight ratio: 0.12:0.07:0.04:0.22:0.12:0.07:0.07:0.07:0.12:0.07:0.12:5 0;
The alcoholic strength of described fermentation base wine is 11% by volume at 20 DEG C of temperature.
The preparation method of above-mentioned flavourings cooking wine comprises the steps:
The preparation of A, spice extract:
Use pulverizer respectively in 0.12 part of anise of weight portion, 0.07 part three how, 0.04 part of cassia bark, 0.22 portion of cloves, 0.12 part of nutmeg, 0.07 part of cardamom, 0.07 part of tsaoko, 0.07 part of fragrant fruit, 0.12 part of fructus amomi, 0.07 part of black pepper and 0.12 part of fennel seeds spice raw material pulverize, grinding particle size is 140 orders, then the water that adds 50 weight portions soaks 10h under normal temperature condition, more directly distills 3～6h and obtain described spice extract 25 weight portions;
B, allotment:
The spice extract that steps A is obtained mixes with monosodium glutamate, edible salt, white granulated sugar, burnt sugar coloring, fermentation base wine and water, obtains semi-finished product flavourings cooking wine;
C, sterilizing:
The semi-finished product flavourings cooking wine that step B is obtained is heated to 92 DEG C and maintains 30min, then is cooled to rapidly 62 DEG C, then adds 95% edible alcohol of 65 weight portions, mixes the cooling flavourings cooking wine that obtains sterilizing;
D, filtration:
The flavourings cooking wine that step C obtains sterilizing adopts membrane filtration pattern to filter, and obtains described flavourings cooking wine.
Although with reference to explanatory embodiment of the present invention, invention has been described here; above-described embodiment is only preferably embodiment of the present invention; embodiments of the present invention are not restricted to the described embodiments; should be appreciated that; those skilled in the art can design a lot of other amendment and embodiments; all any amendments of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (7)
1. a flavourings cooking wine, is characterized in that it contains following component: in weight portion,
2. flavourings cooking wine according to claim 1, it is characterized in that described spice extract by anistree, three how, cassia bark, cloves, nutmeg, cardamom, tsaoko, fragrant fruit, fructus amomi, black pepper, fennel seeds and water is according to weight ratio: 0.1～0.15:0.05～0.1:0.025～0.05:0.2～0.25:0.1～0.15:0.05～0.1:0.05～0.1:0.05～0.1:0.1～0.15:0.05～0.1:0.1～0.15:50 makes.
3. flavourings cooking wine according to claim 1, the alcoholic strength that it is characterized in that described fermentation base wine is 8%～14% by volume at 20 DEG C of temperature.
4. the preparation method of flavourings cooking wine according to claim 1, is characterized in that its step is as follows:
The preparation of A, spice extract:
Use pulverizer respectively in 0.1～0.15 part of anise of weight portion, 0.05～0.1 part three how, 0.025～0.05 part of cassia bark, 0.2～0.25 portion of cloves, 0.1～0.15 part of nutmeg, 0.05～0.1 part of cardamom, 0.05～0.1 part of tsaoko, 0.05～0.1 part of fragrant fruit, 0.1～0.15 part of fructus amomi, 0.05～0.1 part of black pepper and 0.1～0.15 part of fennel seeds spice raw material pulverize, then add the water soaking of 50 weight portions, more directly distill 3～6h and obtain described spice extract 10～30 weight portions;
B, allotment:
The spice extract that steps A is obtained mixes with monosodium glutamate, edible salt, white granulated sugar, burnt sugar coloring, fermentation base wine and water, obtains semi-finished product flavourings cooking wine;
C, sterilizing:
The semi-finished product flavourings cooking wine that step B is obtained is heated to 120～135 DEG C of temperature and maintains 5～10s, then is cooled to rapidly 60～65 DEG C, then adds 95% edible alcohol of 50～80 weight portions, mixes the cooling flavourings cooking wine that obtains sterilizing;
D, filtration:
The flavourings cooking wine that step C obtains sterilizing adopts membrane filtration pattern to filter, and obtains described flavourings cooking wine.
5. preparation method according to claim 4, is characterized in that in steps A, and the grinding particle size of described spice raw material is 80～200 orders.
6. preparation method according to claim 4, is characterized in that in steps A, after adding water, under normal temperature condition, soaks 8～12h.
7. preparation method according to claim 4, it is characterized in that in step C, the semi-finished product flavourings cooking wine that step B is obtained is heated to 90～95 DEG C and maintains 30min, be cooled to rapidly again 60～65 DEG C, then add 95% edible alcohol of 50～80 weight portions, mix the cooling flavourings cooking wine that obtains sterilizing.
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| CN105231392A (en) * | 2015-10-23 | 2016-01-13 | 杨春茵 | European cooking wine for processing cooked wheaten food and preparation method thereof |
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| CN106722705A (en) * | 2016-12-08 | 2017-05-31 | 徐克明 | A kind of complex flavor cooking wine and preparation method thereof |
| CN107223951A (en) * | 2017-08-04 | 2017-10-03 | 四川理工学院 | A kind of savoury thick chilli meat sauce and preparation method thereof |
| CN107259501A (en) * | 2017-08-04 | 2017-10-20 | 四川理工学院 | A kind of capsicum paste and preparation method thereof |
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| CN108740957A (en) * | 2018-06-21 | 2018-11-06 | 河南圆梦生物工程有限公司 | A kind of seasoning wine and preparation method thereof |
| CN114098035A (en) * | 2020-08-31 | 2022-03-01 | 烟台欣和企业食品有限公司 | Cooking wine and preparation method thereof |
| CN112244254A (en) * | 2020-10-21 | 2021-01-22 | 镇江刘恒记食品有限公司 | Process for adding spices in cooking wine brewing |
| CN112772895A (en) * | 2021-01-28 | 2021-05-11 | 东莞市永益食品有限公司 | Preparation process of composite seasoning cooking wine |
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