CN104403863A - Fermented monascus cooking wine and production technology thereof - Google Patents
Fermented monascus cooking wine and production technology thereof Download PDFInfo
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- CN104403863A CN104403863A CN201410211870.3A CN201410211870A CN104403863A CN 104403863 A CN104403863 A CN 104403863A CN 201410211870 A CN201410211870 A CN 201410211870A CN 104403863 A CN104403863 A CN 104403863A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The invention discloses a fermented monascus cooking wine and its production technology. Contents of monascus polysaccharides, Monacolin-K and gamma-aminobutyric acid in the monascus cooking wine respectively can reach 518.2 mg/L, 140.3 mg/L and 35.6 mg/L. Various indexes of the monascus cooking wine brewed by a yellow rice wine brewage technology provided by the invention are fundamentally consistent with those of a common cooking wine. However, fermentation time is shortened to 10-15 days. Contents of monascus polysaccharides, Monacolin-K and gamma-aminobutyric acid in the monascus cooking wine respectively can reach 518.2 mg/L, 140.3 mg/L and 35.6 mg/L. The fermented monascus cooking wine has good health-care functions of reducing blood pressure, reducing blood fat, preventing and curing cardiovascular disease, resisting fatigue and the like, has rich and mellow fragrance and has a good application prospect.
Description
Technical field
The present invention relates to a kind of red colouring agent for food, also used as a Chinese medicine cooking wine and production technique thereof, belong to technology and brewing technology.
Background technology
Cooking wine is a kind of wine being specifically designed to Cooking Seasoning, and the smell of fish, meat is mainly removed in the effect of cooking wine, increases the fragrance of dish, is conducive to salty sweet each taste and fully infiltrates in dish.Existing flavourings cooking wine is mainly based on fermented wine, liquor or edible ethanol composition, adds edible salt (can add plant spice), formulated fluid flavoring.
Red colouring agent for food, also used as a Chinese medicine is produced by Fermentation Condition of Monascus spp, and Fermentation Condition of Monascus spp can produce multiple meta-bolites, includes monascorubin, enzymes activity material, Monacolin K, γ-aminobutyric acid, ergosterol etc.Research finds that the Monacolin K in fermented liquid can reduce the content of cholesterol, is the optimal medicine falling sterol of generally acknowledging in the world at present; In addition, from functional Monascus, find again the ergosterol of γ-aminobutyric acid that can be hypotensive, preventing osteoporosis in recent years, improve the Monascus polysaccharides etc. of immunizing power.
The common cooking wine overwhelming majority sold in the market is based on yellow rice wine, and interpolation auxiliary material is blent and formed.Existing chive and ginger cooking wine technique is with the supplementary material such as green onion ginger, edible ethanol, fragrant snow wine, salt, water, the chopping of clean green onion ginger is soaked in for some time in edible ethanol, after filtering green onion ginger extracting solution, with edible ethanol, fragrant avenge wine, edible salt etc. allocate blend, clarify sterilizing after must finished product cooking wine.But this technique fully can not extract the effective constituent in green onion ginger, and utilization ratio is lower, and spice composition is single, except raw meat poor effect of having a strong smell.
Along with the raising of people's living standard, people, except improving the requirement of food taste, also wish to eat health.Common cooking wine function singleness in the market, only has and coordinates the effect that just can reach with other food flavouring, and not containing activeconstituents in common cooking wine, does not have nourishing function, can not meet the demand of people for health.So exploitation has nourishing function, is rich in the red colouring agent for food, also used as a Chinese medicine cooking wine of multiple spice and has wide market outlook.
Summary of the invention
The technical problem to be solved in the present invention is, for strengthening cooking wine go to have a strong smell except flavor and enhancing flavor and nourishing function, propose a kind of fermentation red colouring agent for food, also used as a Chinese medicine cooking wine, wherein the content of Monascus polysaccharides, MonacolinK, γ-aminobutyric acid can reach 518.2mg/L, 140.3mg/L, 35.6mg/L respectively.
Use purebred ripe wheat koji inoculation in the cylinder stage that falls of yellow rice wine, and increase the inoculum size of wheat koji and distiller's yeast; At the fermentation stage of yellow rice wine, the ultrasonic-leaching liquid adding Hongqu powder (red colouring agent) and natural flavoring agent carries out biology ferment altogether.
Described brew method, comprises following committed step: take glutinous rice as raw material, experiences rice dipping, steamed rice, pouring meal, blanking, fermentation, squeezes, decocts wine, Feng Tan, ageing, finally carry out filtering, allocating and sterilizing.
Described brew method, specifically comprises the following steps:
1. rice dipping: sieve glutinous rice removing chaff, other foreign material such as to crack rice, and adds clear water in rice dipping tank, clean glutinous rice is dropped in tank and soaked, and soak time is 1-4 days;
2. steamed rice: the glutinous rice soaked is pulled out, drains after rinsing well, the meter Jin Hang boiling after draining is advisable to the well-done inside of rice grain without the white heart;
3. drench meal: steamed glutinous rice clear water shower lowered the temperature;
4. blanking: the glutinous rice drenched after meal drains excessive moisture and squeezes in fermentor tank, according to glutinous rice: water=1:(1-2) (Kg/L) ratio adds water, add wheat koji and distiller's yeast simultaneously, wheat koji add-on is the 15%-20% of raw material glutinous rice, distiller's yeast add-on is the 5%-10% of raw material glutinous rice, finally add the ultrasonic-leaching liquid of Hongqu powder (red colouring agent) and natural flavoring agent, addition is respectively 0.5%-1%, 10%-15% of raw material glutinous rice, and is mixed in fermentor tank by various material;
Hongqu powder (red colouring agent) vat liquor preparation process is as follows:
1) get dry functional Monascus, adopt air blast ultramicro powder broken, cross 500-600 object sieve, obtain Hongqu powder (red colouring agent);
2) Hongqu powder (red colouring agent) mixes with the ratio of water according to .1:3-1:5;
3), after Hongqu powder (red colouring agent) mixes with water, in ultrasonic-leaching tank, ultrasonic wave added lixiviate is carried out; Wherein ultrasound working frequency is 30-40KHz, and ultrasonic power is 500-1000W, and the ultrasonic wave working hour is 5-15s, and interval time is 5-10s, and extraction time is 30-60min, and extraction temperature is 40-60 DEG C.
The preparation method of functional Monascus is as follows: glutinous rice → rice dipping → steamed rice → pouring meal → Monascus anka Nakazawa et sato inoculation → solid state fermentation → seasoning → finished product; Inoculation Monascus anka Nakazawa et sato is purple Monascus anka Nakazawa et sato (Monascus purpureus), is purchased from Chinese industrial Microbiological Culture Collection administrative center, and deposit number is 5046.
Spice vat liquor preparation process is as follows:
1) dry ginger, tsaoko, anise, Chinese prickly ash, sweet fennel are crushed to 500-600 object powdery;
2) in spice, water is added according to the solid-liquid ratio of 1:3 ~ 1:8;
3) aqueous solution of spice add ultrasonic-leaching tank carry out ultrasonic wave interval extract to obtain spice vat liquor; Wherein ultrasound working frequency is 30-40KHz, and ultrasonic power is 500-1000W, and the ultrasonic wave working hour is 10-20s, and interval time is 3-10s, and extraction time is 60-120min, and extraction temperature is 40-60 DEG C.
5. ferment: the material after mixing ferments in fermentor tank, and fermentation time is 10-15 days.
6. squeeze wine: can squeeze after fermentation ends, be squeezed out by pure mellow wine with plate-and-frame filter press;
7. decoct wine, Feng Tan, ageing: carried out decocting wine process by the yellow rice wine mash squeezed out, the yellow rice wine decocted after drinking loads sealing in ceramic wine jar and carries out later stage ageing, and the ageing time is 1 year;
8. filter: the cooking wine after ageing filters through diatomite filter;
9. allotment, sterilizing: the cooking wine after ageing adds the salt of 10%-15%, and alcoholic strength is adjusted to 10%-15%; Cooking wine after allotment sterilizer high-temperature sterilization, cooling storage.
Technique effect of the present invention comprises: fermentation time shortens to 10-15 days from original 25-35 days, and production efficiency improves; Aromatoising substance in wine in each material and spice fully merges, and except having a strong smell, raw meat effect increases greatly; In red colouring agent for food, also used as a Chinese medicine cooking wine, the content of functional ingredient Monascus polysaccharides, MonacolinK, γ-aminobutyric acid can reach 518.2mg/L, 140.3mg/L, 35.36mg/L respectively.There is the nourishing function such as reducing blood-fat, prevention and cure of cardiovascular disease; Simplify cooking wine production technique, do not need to blend through the later stage cooking wine that gets product, save production cost.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail, and the explanation of the invention is not limited.
Embodiment 1
1. rice dipping: sieve glutinous rice removing chaff, other foreign material such as to crack rice, and adds clear water in rice dipping tank, clean glutinous rice is dropped in tank and soaked, and soak time is 2 days;
2. steamed rice: the glutinous rice soaked is pulled out, drains after rinsing well, the meter Jin Hang boiling after draining is advisable to the well-done inside of rice grain without the white heart;
3. drench meal: steamed glutinous rice clear water shower lowered the temperature;
4. blanking: the glutinous rice drenched after meal drains excessive moisture and squeezes in fermentor tank, according to glutinous rice: water=1:1.5 (Kg/L) ratio adds water, add wheat koji and distiller's yeast simultaneously, wheat koji add-on is 17% of raw material glutinous rice, distiller's yeast add-on is 7% of raw material glutinous rice, finally add the ultrasonic-leaching liquid of Hongqu powder (red colouring agent) and natural flavoring agent, addition is respectively 0.7%, 12% of raw material glutinous rice, and is mixed in fermentor tank by various material;
Hongqu powder (red colouring agent) vat liquor preparation process is as follows:
1) get dry functional Monascus, adopt air blast ultramicro powder broken, cross 550 object sieves, obtain Hongqu powder (red colouring agent);
2) Hongqu powder (red colouring agent) mixes with the ratio of water according to .1:4;
3), after Hongqu powder (red colouring agent) mixes with water, in ultrasonic-leaching tank, ultrasonic wave added lixiviate is carried out; Wherein ultrasound working frequency is 30KHz, and ultrasonic power is 800W, and the ultrasonic wave working hour is 8s, and interval time is 5s, and extraction time is 40min, and extraction temperature is 50 DEG C.
The preparation method of functional Monascus is as follows: glutinous rice → rice dipping → steamed rice → pouring meal → Monascus anka Nakazawa et sato inoculation → solid state fermentation → seasoning → finished product; Inoculation Monascus anka Nakazawa et sato is purple Monascus anka Nakazawa et sato (Monascus purpureus), is purchased from Chinese industrial Microbiological Culture Collection administrative center, and deposit number is 5046.
Spice vat liquor preparation process is as follows:
1) dry ginger, tsaoko, anise, Chinese prickly ash, sweet fennel are crushed to 600 object powderies;
2) in spice, water is added according to the solid-liquid ratio of 1:5;
3) aqueous solution of spice add ultrasonic-leaching tank carry out ultrasonic wave interval extract to obtain spice vat liquor; Wherein ultrasound working frequency is 35KHz, and ultrasonic power is 700W, and the ultrasonic wave working hour is 10s, and interval time is 6s, and extraction time is 90min, and extraction temperature is 55 DEG C.
5. ferment: the material after mixing ferments in fermentor tank, and fermentation time is 15 days;
6. squeeze wine: can squeeze after fermentation ends, be squeezed out by pure mellow wine with plate-and-frame filter press;
7. decoct wine, Feng Tan, ageing: carried out decocting wine process by the yellow rice wine mash squeezed out, the yellow rice wine decocted after drinking loads sealing in ceramic wine jar and carries out later stage ageing, and the ageing time is 1 year;
8. filter: the cooking wine after ageing filters through diatomite filter;
9. allotment, sterilizing: the cooking wine after ageing adds the salt of 12%, and alcoholic strength is adjusted to 14%.Cooking wine after allotment sterilizer high-temperature sterilization, cooling storage.
Embodiment 2
1. rice dipping: sieve glutinous rice removing chaff, other foreign material such as to crack rice, and adds clear water in rice dipping tank, clean glutinous rice is dropped in tank and soaked, and soak time is 3 days;
2. steamed rice: the glutinous rice soaked is pulled out, drains after rinsing well, the meter Jin Hang boiling after draining is advisable to the well-done inside of rice grain without the white heart;
3. drench meal: steamed glutinous rice clear water shower lowered the temperature;
4. blanking: the glutinous rice drenched after meal drains excessive moisture and squeezes in fermentor tank, according to glutinous rice: water=1:1.3 (Kg/L) ratio adds water, add wheat koji and distiller's yeast simultaneously, wheat koji add-on is 18% of raw material glutinous rice, distiller's yeast add-on is 8% of raw material glutinous rice, finally add the ultrasonic-leaching liquid of Hongqu powder (red colouring agent) and natural flavoring agent, addition is respectively 0.8%, 10% of raw material glutinous rice, and is mixed in fermentor tank by various material;
Hongqu powder (red colouring agent) vat liquor preparation process is as follows:
1) get dry functional Monascus, adopt air blast ultramicro powder broken, cross 550 object sieves, obtain Hongqu powder (red colouring agent);
2) Hongqu powder (red colouring agent) mixes with the ratio of water according to .1:4;
3), after Hongqu powder (red colouring agent) mixes with water, in ultrasonic-leaching tank, ultrasonic wave added lixiviate is carried out; Wherein ultrasound working frequency is 30KHz, and ultrasonic power is 800W, and the ultrasonic wave working hour is 8s, and interval time is 5s, and extraction time is 40min, and extraction temperature is 50 DEG C.
The preparation method of functional Monascus is as follows: glutinous rice → rice dipping → steamed rice → pouring meal → Monascus anka Nakazawa et sato inoculation → solid state fermentation → seasoning → finished product; Inoculation Monascus anka Nakazawa et sato is purple Monascus anka Nakazawa et sato (Monascus purpureus), is purchased from Chinese industrial Microbiological Culture Collection administrative center, and deposit number is 5046.
Spice vat liquor preparation process is as follows:
1) dry ginger, tsaoko, anise, Chinese prickly ash, sweet fennel are crushed to 600 object powderies;
2) in spice, water is added according to the solid-liquid ratio of 1:5;
3) aqueous solution of spice add ultrasonic-leaching tank carry out ultrasonic wave interval extract to obtain spice vat liquor; Wherein ultrasound working frequency is 35KHz, and ultrasonic power is 700W, and the ultrasonic wave working hour is 10s, and interval time is 6s, and extraction time is 90min, and extraction temperature is 55 DEG C.
5. ferment: the material after mixing ferments in fermentor tank, and fermentation time is 14 days;
6. squeeze wine: can squeeze after fermentation ends, be squeezed out by pure mellow wine with plate-and-frame filter press;
7. decoct wine, Feng Tan, ageing: carried out decocting wine process by the yellow rice wine mash squeezed out, the yellow rice wine decocted after drinking loads sealing in ceramic wine jar and carries out later stage ageing, and the ageing time is 1 year;
8. filter: the cooking wine after ageing filters through diatomite filter;
9. allotment, sterilizing: the cooking wine after ageing adds the salt of 11%, and alcoholic strength is adjusted to 13%.Cooking wine after allotment sterilizer high-temperature sterilization, cooling storage.
Embodiment 3
The red colouring agent for food, also used as a Chinese medicine cooking wine obtained by embodiment 1 and common cooking wine carry out physical and chemical index and functional component detects, and result is as follows:
(1) physical and chemical index of red colouring agent for food, also used as a Chinese medicine cooking wine and common cooking wine
The physical and chemical index of table 1 red colouring agent for food, also used as a Chinese medicine cooking wine and common cooking wine
(2) content of functional ingredient in red colouring agent for food, also used as a Chinese medicine cooking wine
The content of functional component of table 2 red colouring agent for food, also used as a Chinese medicine cooking wine and red rice yellow wine
As can be seen from embodiment in product physical and chemical index, red colouring agent for food, also used as a Chinese medicine cooking wine reaches consistent substantially with the indices of common cooking wine, but fermentation time shortens greatly, in red colouring agent for food, also used as a Chinese medicine cooking wine prepared by this technique, the content of Monascus polysaccharides, MonacolinK, γ-aminobutyric acid can reach 518.2mg/L, 140.3mg/L, 35.56mg/L.
Embodiment 4
Select the other two strain purple Monascus anka Nakazawa et sato (deposit numbers 40224 bought from Chinese industrial Microbiological Culture Collection administrative center; Deposit number 40271), according to the preparation method of the functional Monascus in claims 5, replace deposit number be 5046 purple Monascus anka Nakazawa et sato inoculate, obtain 2 kinds of functional Monascus.Produce according to the method in embodiment 1, obtain other 2 kinds of red colouring agent for food, also used as a Chinese medicine cooking wine, detect the functional ingredient in these 2 kinds of red colouring agent for food, also used as a Chinese medicine cooking wine, and compare with embodiment 1 gained cooking wine, result is as shown in the table:
Table 33 kind of different red colouring agent for food, also used as a Chinese medicine cooking wine functional ingredient
As can be seen from the functional component of 3 kinds of cooking wine relatively in, use deposit number to be that in the red colouring agent for food, also used as a Chinese medicine cooking wine produced of purple Monascus anka Nakazawa et sato of 5046, the content of Monacolin K, Monascus polysaccharides and γ-aminobutyric acid is far away higher than other two kinds of cooking wine.
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.
Claims (7)
1. ferment a red colouring agent for food, also used as a Chinese medicine cooking wine, it is characterized in that: in red colouring agent for food, also used as a Chinese medicine cooking wine, the content of Monascus polysaccharides, MonacolinK, γ-aminobutyric acid can reach 518.2mg/L, 140.3mg/L, 35.6mg/L respectively.
2. red colouring agent for food, also used as a Chinese medicine cooking wine production technique according to claim 1, its production technique comprises rice dipping, steamed rice, pouring meal, blanking, fermentation, squeezes, decocts wine, Feng Tan, ageing, filtration, allotment, sterilizing.
3. production technique according to claim 2, is characterized in that: at purebred ripe wheat koji and the distiller's yeast of the access of blanking stage, inoculum size is respectively 15%-20%, 5%-10%.
4. the production technique according to Claims 2 or 3, is characterized in that:
1) production technique of purebred ripe wheat koji is: wheat bran → add water stirring → steaming → spreading for cooling → inoculation → cultivation → Cheng Qu → drying → kind of song; Wherein inoculating bacterial classification used is Soviet Union 16 flavus, is purchased from Chinese industrial Microbiological Culture Collection administrative center, and deposit number is 2384;
2) production technique of distiller's yeast is: rice → rice dipping → steamed rice → blanking → inoculation → fermentation → distiller's yeast; The yeast of inoculation is yeast saccharomyces cerevisiae AS 2.1392, buys from China General Microbiological culture presevation administrative center.
5. production technique according to claim 2, is characterized in that: the ultrasonic-leaching liquid adding functional Monascus powder in the blanking stage carries out biology ferment altogether; Hongqu powder (red colouring agent) vat liquor preparation process is as follows:
1) get dry functional Monascus, adopt air blast ultramicro powder broken, cross 500-600 object sieve, obtain Hongqu powder (red colouring agent);
2) Hongqu powder (red colouring agent) mixes with the ratio of water according to .1:3-1:5;
3), after Hongqu powder (red colouring agent) mixes with water, in ultrasonic-leaching tank, ultrasonic wave added lixiviate is carried out; Wherein ultrasound working frequency is 30-40KHz, and ultrasonic power is 500-1000W, and the ultrasonic wave working hour is 5-15s, and interval time is 5-10s, and extraction time is 30-60min, and extraction temperature is 40-60 DEG C.
6. production technique according to claim 5, is characterized in that: the preparation method of functional Monascus is as follows: glutinous rice → rice dipping → steamed rice → pouring meal → Monascus anka Nakazawa et sato inoculation → solid state fermentation → seasoning → finished product; Inoculation Monascus anka Nakazawa et sato is purple Monascus anka Nakazawa et sato (Monascus purpureus), is purchased from Chinese industrial Microbiological Culture Collection administrative center, and deposit number is 5046.
7. production technique according to claim 2, is characterized in that: the ultrasonic-leaching liquid adding natural flavoring agent in the blanking stage carries out biology ferment altogether, and spice vat liquor preparation process is as follows:
1) dry ginger, tsaoko, anise, Chinese prickly ash, sweet fennel are crushed to 500-600 object powdery;
2) in spice, water is added according to the solid-liquid ratio of 1:3 ~ 1:8;
3) aqueous solution of spice add ultrasonic-leaching tank carry out ultrasonic wave interval extract to obtain spice vat liquor; Wherein ultrasound working frequency is 30-40KHz, and ultrasonic power is 500-1000W, and the ultrasonic wave working hour is 10-20s, and interval time is 3-10s, and extraction time is 60-120min, and extraction temperature is 40-60 DEG C.
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Cited By (6)
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| CN104745399A (en) * | 2015-04-20 | 2015-07-01 | 江南大学 | Brewing method capable of increasing content of Monacolin K in monascus rice wine |
| CN105011076A (en) * | 2015-07-13 | 2015-11-04 | 江南大学 | High gingerol content cooking wine and preparation method thereof |
| CN106360620A (en) * | 2016-08-31 | 2017-02-01 | 山东玉兔食品有限责任公司 | Zero-additive cooking wine fermentation production process |
| CN107712804A (en) * | 2017-09-28 | 2018-02-23 | 浙江农林大学 | A kind of preparation method rich in the partially fresh capsule ball cooking wine of edible mushroom |
| CN107751945A (en) * | 2017-09-28 | 2018-03-06 | 浙江农林大学 | A kind of preparation method rich in the partially fresh sweet tea capsule ball cooking wine partially of edible mushroom |
| CN109497493A (en) * | 2018-12-11 | 2019-03-22 | 唐国文 | A kind of cooking wine and preparation method thereof containing star anise extract |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104745399A (en) * | 2015-04-20 | 2015-07-01 | 江南大学 | Brewing method capable of increasing content of Monacolin K in monascus rice wine |
| CN105011076A (en) * | 2015-07-13 | 2015-11-04 | 江南大学 | High gingerol content cooking wine and preparation method thereof |
| CN106360620A (en) * | 2016-08-31 | 2017-02-01 | 山东玉兔食品有限责任公司 | Zero-additive cooking wine fermentation production process |
| CN107712804A (en) * | 2017-09-28 | 2018-02-23 | 浙江农林大学 | A kind of preparation method rich in the partially fresh capsule ball cooking wine of edible mushroom |
| CN107751945A (en) * | 2017-09-28 | 2018-03-06 | 浙江农林大学 | A kind of preparation method rich in the partially fresh sweet tea capsule ball cooking wine partially of edible mushroom |
| CN107712804B (en) * | 2017-09-28 | 2020-11-17 | 浙江农林大学 | Preparation method of cooking wine rich in edible fungi and fresh capsule balls |
| CN107751945B (en) * | 2017-09-28 | 2020-11-17 | 浙江农林大学 | Preparation method of capsule ball cooking wine rich in edible fungi and slightly fresh and sweet |
| CN109497493A (en) * | 2018-12-11 | 2019-03-22 | 唐国文 | A kind of cooking wine and preparation method thereof containing star anise extract |
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Application publication date: 20150311 |