CN105231392A - European cooking wine for processing cooked wheaten food and preparation method thereof - Google Patents
European cooking wine for processing cooked wheaten food and preparation method thereof Download PDFInfo
- Publication number
- CN105231392A CN105231392A CN201510692043.5A CN201510692043A CN105231392A CN 105231392 A CN105231392 A CN 105231392A CN 201510692043 A CN201510692043 A CN 201510692043A CN 105231392 A CN105231392 A CN 105231392A
- Authority
- CN
- China
- Prior art keywords
- european
- cooking wine
- wheaten food
- pot
- preparation
- 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
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 41
- 235000014101 wine Nutrition 0.000 title claims abstract description 35
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000000284 extract Substances 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 240000007673 Origanum vulgare Species 0.000 claims abstract description 8
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 7
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 235000011197 perejil Nutrition 0.000 claims abstract description 7
- 150000001413 amino acids Chemical class 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 3
- 235000004383 Origanum vulgare subsp. vulgare Nutrition 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000004821 distillation Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000007246 mechanism Effects 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000001502 supplementing effect Effects 0.000 claims description 3
- 235000021186 dishes Nutrition 0.000 abstract description 6
- 150000001299 aldehydes Chemical class 0.000 abstract description 2
- 150000002148 esters Chemical class 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 235000013628 Lantana involucrata Nutrition 0.000 abstract 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 abstract 1
- OETHQSJEHLVLGH-UHFFFAOYSA-N metformin hydrochloride Chemical compound Cl.CN(C)C(=N)N=C(N)N OETHQSJEHLVLGH-UHFFFAOYSA-N 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 description 6
- 241000208317 Petroselinum Species 0.000 description 4
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000001760 fusel oil Substances 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
Classifications
-
- 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
Abstract
The invention provides European cooking wine for processing cooked wheaten food and a preparation method thereof. The preparation method includes the steps that A, parsley, oregano and basil are pre-processed, and European spice extracts are obtained; B, the European spice extracts are placed into a pot and heated to boiling through strong fire; C, yellow rice wine or Shaoxing Hua Tiao Chiew is added into the pot, a small amount of sugar is added, cooking is performed for 10 min through slow fire, then, flame is turned off , and the European cooking wine can be obtained after the liquid in the pot is cooled. The European cooking wine for processing cooked wheaten food contains rich sugar, dextin, organic acid, amino acid, esters, aldehydes, fusel alcohol and extracts; a European flavor can be provided for Chinese dishes or the cooking feature of Chinese dishes can be fused into a European cooking method.
Description
Technical field
The present invention relates to cooking processing technology field, particularly a kind of European cooking wine for the treatment of wheaten food and preparation method thereof.
Background technology
Cooking wine is distinctive culinary art wine in Chinese dishes, prepares with yellow rice wine or yellow rice wine, and fragrant aroma fragrance, taste is sweet aromatic thick.Add cooking wine during the cooking, not only effectively can remove the smell of fish, meat, and can allow cuisine flavouring aodorization.But owing to containing strong Chinese dishes style in cooking wine formula, be therefore difficult to incorporate in western cuisine.
Summary of the invention
The present invention aims to provide a kind of European cooking wine for the treatment of wheaten food and preparation method thereof, uses this European cooking wine can expand the application of cooking wine in the European style of cooking further.
The technical scheme of technical solution problem of the present invention is as follows:
For the treatment of an European cooking wine preparation method for wheaten food, comprise step:
A. pretreatment is carried out to parsley, wild marjoram, sweet basil, obtain European spice extract;
B. European spice extract is put into pot, intense fire is heated to boiling;
C. in pot, add yellow rice wine or yellow rice wine, add little sugar, slow fire boils 10 minutes, then stops working and treats liquid cools in pot, can obtain European cooking wine.
Wherein, the parsley described in steps A, wild marjoram, sweet basil proportion are 2:1:3; Described pretreatment is the extraction being carried out fragrance matter by the way of distillation, extraction or microwave loss mechanisms.In step B, by supplementing pure water in pot, European spice extract solid content is before heating controlled the scope≤5%.In step C, cool fast under liquid rotating in pot should being moved to the environment of-4 DEG C after flame-out.
For the treatment of an European cooking wine for wheaten food, be made by above-mentioned preparation method, its non-sugar solidity content >=30.5g/L, the content >=0.72g/L of amino-acid nitrogen.
The European cooking wine for the treatment of wheaten food obtained by preparation method of the present invention contains abundant sugar, dextrin, organic acid, amino acid, ester class, aldehydes, fusel oil and extract, can provide European local flavor for Chinese dishes; Or the culinary art characteristic of Chinese dishes is incorporated in European cooking methods.
Detailed description of the invention
For the treatment of an European cooking wine preparation method for wheaten food, it is characterized in that comprising step:
A. pretreatment is carried out to parsley, wild marjoram, sweet basil, obtain European spice extract;
B. European spice extract is put into pot, intense fire is heated to boiling;
C. in pot, add yellow rice wine or yellow rice wine, add little sugar, slow fire boils 10 minutes, then stops working and treats liquid cools in pot, can obtain European cooking wine.
As further preferred embodiment, the parsley described in steps A, wild marjoram, sweet basil proportion are 2:1:3.
As further preferred embodiment, the pretreatment described in steps A is the extraction being carried out fragrance matter by the way of distillation, extraction or microwave loss mechanisms.
As further preferred embodiment, in step B, by supplementing pure water in pot, European spice extract solid content is before heating controlled the scope≤5%.
As further preferred embodiment, in step C, cool fast under liquid rotating in pot should being moved to the environment of-4 DEG C after flame-out.
For the treatment of an European cooking wine for wheaten food, be made by above-mentioned preparation method.
As further preferred embodiment, the non-sugar solidity content >=30.5g/L of European cooking wine, the content >=0.72g/L of amino-acid nitrogen.
Embodiment 1:
Apply the above-mentioned European cooking wine for the treatment of wheaten food and make Italian beef lasagna, first thousand aspect bars are boiled in hot water to soft body about 4 ~ 5 minutes, spread cooling out after picking up, and spill a small amount of European cooking wine; Big fire is boiled after exempting to control wild marjoram coffee look and add ketchup and European cooking wine, within baked 20 minutes, obtain exempting to control beef paste, mix thoroughly rear for subsequent use with cheese; Beef paste-thousand aspect bar-exempt to control in the baked dish of order lay of beef paste-thousand aspect bar is controlled by thousand aspect bars-exempt from, surface sprinkles cheese's silk, tinfoil is sealed subsequently, puts into baked 30 minutes of preheating Baked Lu, takes out that tinfoil is taken away baked 10 minutes of Zai is golden yellow to surface dry body.The European cooking wine spilt during thousand aspect bar spreadings for cooling shortens the cool time of noodles, have adjusted the mouthfeel of noodles, coordinate exempt to control beef by European cooking wine, make the more unification of whole part Italy's beef lasagna taste.
Above better embodiment of the present invention is illustrated, but the invention is not limited to described embodiment, those of ordinary skill in the art also can make all equivalent modifications or replacement under the prerequisite without prejudice to spirit of the present invention, and these equivalent modification or replacement are all included in the application's claim limited range.
Claims (7)
1., for the treatment of an European cooking wine preparation method for wheaten food, it is characterized in that comprising step:
A. pretreatment is carried out to parsley, wild marjoram, sweet basil, obtain European spice extract;
B. European spice extract is put into pot, intense fire is heated to boiling;
C. in pot, add yellow rice wine or yellow rice wine, add little sugar, slow fire boils 10 minutes, then stops working and treats liquid cools in pot, can obtain European cooking wine.
2. the European cooking wine preparation method for the treatment of wheaten food according to claim 1, is characterized in that: the parsley described in steps A, wild marjoram, sweet basil proportion are 2:1:3.
3. the European cooking wine preparation method for the treatment of wheaten food according to claim 2, is characterized in that: the pretreatment described in steps A is the extraction being carried out fragrance matter by the way of distillation, extraction or microwave loss mechanisms.
4. the European cooking wine preparation method for the treatment of wheaten food according to claim 3, is characterized in that: in step B, by supplementing pure water in pot, European spice extract solid content is before heating controlled the scope≤5%.
5. the European cooking wine preparation method for the treatment of wheaten food according to claim 4, is characterized in that: in step C, cools fast under liquid rotating in pot should being moved to the environment of-4 DEG C after flame-out.
6. for the treatment of an European cooking wine for wheaten food, it is characterized in that: be made by the preparation method described in any one of Claims 1 to 5.
7. the European cooking wine for the treatment of wheaten food according to claim 6, is characterized in that: the non-sugar solidity content >=30.5g/L of European cooking wine, the content >=0.72g/L of amino-acid nitrogen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510692043.5A CN105231392A (en) | 2015-10-23 | 2015-10-23 | European cooking wine for processing cooked wheaten food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510692043.5A CN105231392A (en) | 2015-10-23 | 2015-10-23 | European cooking wine for processing cooked wheaten food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231392A true CN105231392A (en) | 2016-01-13 |
Family
ID=55029454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510692043.5A Pending CN105231392A (en) | 2015-10-23 | 2015-10-23 | European cooking wine for processing cooked wheaten food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231392A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187528A (en) * | 2014-08-21 | 2014-12-10 | 四川清香园调味品股份有限公司 | Seasoning wine and preparation method thereof |
| CN104222952A (en) * | 2014-10-12 | 2014-12-24 | 青岛灯塔味业有限公司 | Seasoning wine and preparation method thereof |
| CN104543913A (en) * | 2014-12-26 | 2015-04-29 | 上海金枫酒业股份有限公司 | Technology of producing cooking wine spice juice |
-
2015
- 2015-10-23 CN CN201510692043.5A patent/CN105231392A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187528A (en) * | 2014-08-21 | 2014-12-10 | 四川清香园调味品股份有限公司 | Seasoning wine and preparation method thereof |
| CN104222952A (en) * | 2014-10-12 | 2014-12-24 | 青岛灯塔味业有限公司 | Seasoning wine and preparation method thereof |
| CN104543913A (en) * | 2014-12-26 | 2015-04-29 | 上海金枫酒业股份有限公司 | Technology of producing cooking wine spice juice |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160113 |
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| RJ01 | Rejection of invention patent application after publication |