CN106722705A - A kind of complex flavor cooking wine and preparation method thereof - Google Patents
A kind of complex flavor cooking wine and preparation method thereof Download PDFInfo
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- CN106722705A CN106722705A CN201611120128.7A CN201611120128A CN106722705A CN 106722705 A CN106722705 A CN 106722705A CN 201611120128 A CN201611120128 A CN 201611120128A CN 106722705 A CN106722705 A CN 106722705A
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Abstract
The invention discloses a kind of complex flavor cooking wine and preparation method thereof, belong to production of condiments technical field, the traditional flavourings cooking wine of pin of the present invention is most to be used to modulate flavourings cooking wine only with one or two wine, additionally constrained by existing flavourings cooking wine spice formula, its deodorization, solve it is greasy, put forward fresh effect and bad, often also need to add other flavorings to be aided in or increased consumption to can be only achieved preferable effect.The present invention proposes a kind of compound using various drinks, beer as main body basic taste solvent compared to existing main use yellow rice wine and alcohol method deodorization, carry that fresh to conciliate greasy effect more preferable, its taste is set more to enrich using fruit wine seasoning, in addition the present invention has selected various spices to make, by the proportioning between various spices, the taste between each spices is set mutually to enhance, it is also more preferable using the dish taste made by the blending liquor in the present invention.
Description
Technical field
The invention belongs to production of condiments technical field.
Background technology
Flavourings cooking wine is that, based on fermented wine, Spirit or edible alcohol composition, addition edible salt formulated is formed
Liquid flavoring, wherein plant spice can also be added.Flavourings cooking wine has functions that deodorization except having a strong smell, and is that daily life must
One of standby flavouring, its is widely used, easy to use, receives the favor of increasing culinary art great master and family consumer, city
Field demand is increasing.
But, traditional flavourings cooking wine is most to be used to modulate flavourings cooking wine only with one or two wine, such as uses yellow rice wine
Cooking wine of cooking wine, yellow rice wine and edible alcohol modulation of modulation etc., is constrained by existing flavourings cooking wine spice formula in addition, its
Deodorization, solve it is greasy, put forward fresh effect and bad, often also need to add other flavorings to be aided in or increased consumption can be only achieved
Preferable effect.
The content of the invention
The present invention is in order to solve the problems, such as the deodorization of existing flavourings cooking wine presence, solution is greasy, put forward fresh effect and bad, this
Invention provides a kind of complex flavor cooking wine, and its composition of raw materials is：
Wine：1~3 part of edible alcohol or height brewing grains white spirit, yellow rice wine and each 1~3 part of rice wine, 3~5 parts of beer；
Spice：Chinese prickly ash, aniseed, Chinese cassia tree, fennel fruit, dried orange peel, tsaoko and each 0.1~0.3 part of the root of Dahurain angelica；Cloves pulls out 0.01 with complete
~0.03 part, semen myristicae, cardamom, galingal, Kaempferia galanga, fructus amomi, rhizoma zingiberis and each 0.05~0.2 part of Amomum globosum loureiro；Red cool, White Chloe, Gardenia, climb branch
Each 0.05~0.3 part of Hua Ganxin；The Radix Astragali, spiceleaf, Radix Glycyrrhizae, Radix Angelicae Sinensis and each 0.03~0.2 part of the flower bud of lily magnolia, hawthorn and thyme each 0.5
~2 parts, 0.01~0.1 part of chilli.
Flavor enhancement：0.5~1 part of edible salt, 0.2~0.5 part of white granulated sugar, sodium glutamate and each 0.05~0.3 part of chicken powder.
A kind of preparation method of complex flavor cooking wine is in the present invention,
1) various spices are used into microwave baking respectively, removes moisture content；The spice is Chinese prickly ash, aniseed, Chinese cassia tree, small
Fennel, dried orange peel, tsaoko and each 0.1~0.3 part of the root of Dahurain angelica；Cloves and finish pull out 0.01~0.03 part, semen myristicae, cardamom, galingal, Kaempferia galanga, sand
Benevolence, rhizoma zingiberis and each 0.05~0.2 part of Amomum globosum loureiro；Each 0.05~0.3 part of red cool, White Chloe, Gardenia, the dry core of Panzhihua；The Radix Astragali, spiceleaf,
Radix Glycyrrhizae, Radix Angelicae Sinensis and each 0.03~0.2 part of the flower bud of lily magnolia, hawthorn and each 0.5~2 part of thyme, 0.01~0.1 part of chilli.
2) baked spice is crushed respectively, is obtained the graininess semi-finished product of 1mm~3mm sizes；
3) by 1~3 part of edible alcohol and/or height brewing grains white spirit, spice is added, fully obtains the molten spices of alcohol after immersion
Solution；By each 1~3 part of yellow rice wine and rice wine, add 0.5~1 part of edible salt, 0.2~0.5 part of white granulated sugar, monosodium glutamate (sodium glutamate),
0.05~0.3 part of chicken powder, mixed dissolution is heated to boiling point, and seasoning agents soln is obtained after cooling；
4) by 3~5 parts of beer, the molten spice solution of alcohol is added, adds seasoning agents soln, by being sufficiently stirred for, after homogeneous
It is made finished product.
The present invention is preferably in step 4) in before stirring addition fruit wine adjusting color and luster.
Beneficial effects of the present invention：
The present invention use beer as main body basic taste solvent compare the existing main method deodorization for using yellow rice wine and alcohol,
Put forward the greasy effect of fresh reconciliation more preferably, its taste is more enriched using fruit wine seasoning, the present invention has selected various spices in addition
Make, by the proportioning between various spices, the taste between each spices is mutually enhanced, use the seasoning in the present invention
Dish taste made by wine is also more preferable.
Specific embodiment
Embodiment 1
1) various spices are used into microwave baking respectively, removes moisture content；The spice is Chinese prickly ash, aniseed, Chinese cassia tree, small
Fennel, dried orange peel, tsaoko and each 0.1~0.3 part of the root of Dahurain angelica；Cloves and finish pull out 0.01~0.03 part, semen myristicae, cardamom, galingal, Kaempferia galanga, sand
Benevolence, rhizoma zingiberis and each 0.05~0.2 part of Amomum globosum loureiro；Each 0.05~0.3 part of red cool, White Chloe, Gardenia, the dry core of Panzhihua；The Radix Astragali, spiceleaf,
Radix Glycyrrhizae, Radix Angelicae Sinensis and each 0.03~0.2 part of the flower bud of lily magnolia, hawthorn and each 0.5~2 part of thyme, 0.01~0.1 part of chilli.
2) baked spice is crushed respectively, is obtained the graininess semi-finished product of 1mm~3mm sizes；
3) by 1~3 part of edible alcohol and/or height brewing grains white spirit, spice is added, fully obtains the molten spices of alcohol after immersion
Solution；By each 1~3 part of yellow rice wine and rice wine, add 0.5~1 part of edible salt, 0.2~0.5 part of white granulated sugar, monosodium glutamate (sodium glutamate),
0.05~0.3 part of chicken powder, mixed dissolution is heated to boiling point, and seasoning agents soln is obtained after cooling；
4) by 3~5 parts of beer, the molten spice solution of alcohol is added, adds seasoning agents soln, after adding fruit wine adjustment color and luster,
Finished product is made by being sufficiently stirred for, after homogeneous.
Claims (3)
1. a kind of complex flavor cooking wine, it is characterised in that its composition of raw materials is：
Wine：1~3 part of edible alcohol or height brewing grains white spirit, yellow rice wine and each 1~3 part of rice wine, 3~5 parts of beer；
Spice：Chinese prickly ash, aniseed, Chinese cassia tree, fennel fruit, dried orange peel, tsaoko and each 0.1~0.3 part of the root of Dahurain angelica；Cloves and finish pull out 0.01~
0.03 part, semen myristicae, cardamom, galingal, Kaempferia galanga, fructus amomi, rhizoma zingiberis and each 0.05~0.2 part of Amomum globosum loureiro；Red cool, White Chloe, Gardenia and climb branch
Each 0.05~0.3 part of Hua Ganxin；The Radix Astragali, spiceleaf, Radix Glycyrrhizae, Radix Angelicae Sinensis and each 0.03~0.2 part of the flower bud of lily magnolia, hawthorn and thyme each 0.5
~2 parts, 0.01~0.1 part of chilli；
Flavor enhancement：0.5~1 part of edible salt, 0.2~0.5 part of white granulated sugar, sodium glutamate and each 0.05~0.3 part of chicken powder.
2. a kind of preparation method of complex flavor cooking wine as claimed in claim 1 is to comprise the following steps that：
1) various spices are used into microwave baking respectively, removes moisture content；The spice is Chinese prickly ash, aniseed, Chinese cassia tree, fennel fruit, old
Skin, tsaoko and each 0.1~0.3 part of the root of Dahurain angelica；Cloves pulls out 0.01~0.03 part with complete；It is semen myristicae, cardamom, galingal, Kaempferia galanga, fructus amomi, dry
Ginger and each 0.05~0.2 part of Amomum globosum loureiro；Each 0.05~0.3 part of red cool, White Chloe, Gardenia, the dry core of Panzhihua；The Radix Astragali, spiceleaf, Radix Glycyrrhizae,
Radix Angelicae Sinensis and each 0.03~0.2 part of the flower bud of lily magnolia；Hawthorn and each 0.5~2 part of thyme；0.01~0.1 part of chilli.
2) baked spice is crushed respectively, is obtained the graininess semi-finished product of 1mm~3mm sizes；
3) by 1~3 part of edible alcohol and/or height brewing grains white spirit, spice is added, it is molten fully to obtain the molten spices of alcohol after immersion
Liquid；By each 1~3 part of yellow rice wine and rice wine, 0.5~1 part of edible salt, 0.2~0.5 part of white granulated sugar, sodium glutamate and chicken powder are added
0.05~0.3 part, mixed dissolution is heated to boiling point, and seasoning agents soln is obtained after cooling；
4) by 3~5 parts of beer, the molten spice solution of alcohol is added, adds seasoning agents soln, be made by being sufficiently stirred for, after homogeneous
Finished product.
3. a kind of preparation method of complex flavor cooking wine according to claim 2, it is characterised in that step 4) in before stirring
Fruit wine is added to adjust color and luster.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611120128.7A CN106722705A (en) | 2016-12-08 | 2016-12-08 | A kind of complex flavor cooking wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611120128.7A CN106722705A (en) | 2016-12-08 | 2016-12-08 | A kind of complex flavor cooking wine and preparation method thereof |
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| CN201611120128.7A Pending CN106722705A (en) | 2016-12-08 | 2016-12-08 | A kind of complex flavor cooking wine and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108165407A (en) * | 2017-12-27 | 2018-06-15 | 孝感麻糖米酒有限责任公司 | A kind of rice wine for being suitable for seasoning and preparation method thereof |
| 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 |
| CN110150622A (en) * | 2019-07-02 | 2019-08-23 | 千禾味业食品股份有限公司 | A kind of compound cooking wine production technique of height |
| 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 |
| CN116138432A (en) * | 2023-02-23 | 2023-05-23 | 安琪酵母股份有限公司 | Concentrated cooking wine and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933593A (en) * | 2009-06-29 | 2011-01-05 | 李荣华 | Formula of mulled wine |
| CN102477390A (en) * | 2010-11-30 | 2012-05-30 | 武汉亚太调味食品有限公司 | Cooking wine prepared by using spices, and production technology thereof |
| 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 |
-
2016
- 2016-12-08 CN CN201611120128.7A patent/CN106722705A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933593A (en) * | 2009-06-29 | 2011-01-05 | 李荣华 | Formula of mulled wine |
| CN102477390A (en) * | 2010-11-30 | 2012-05-30 | 武汉亚太调味食品有限公司 | Cooking wine prepared by using spices, and production technology thereof |
| 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 |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108165407A (en) * | 2017-12-27 | 2018-06-15 | 孝感麻糖米酒有限责任公司 | A kind of rice wine for being suitable for seasoning and preparation method thereof |
| CN108165407B (en) * | 2017-12-27 | 2021-06-01 | 孝感麻糖米酒有限责任公司 | Rice wine suitable for serving as seasoning and preparation method thereof |
| 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 |
| CN110150622A (en) * | 2019-07-02 | 2019-08-23 | 千禾味业食品股份有限公司 | A kind of compound cooking wine production technique of height |
| 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 |
| CN116138432A (en) * | 2023-02-23 | 2023-05-23 | 安琪酵母股份有限公司 | Concentrated cooking wine and preparation method and application thereof |
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