CN107858252A - The preparation method of cooking wine - Google Patents
The preparation method of cooking wine Download PDFInfo
- Publication number
- CN107858252A CN107858252A CN201711140310.3A CN201711140310A CN107858252A CN 107858252 A CN107858252 A CN 107858252A CN 201711140310 A CN201711140310 A CN 201711140310A CN 107858252 A CN107858252 A CN 107858252A
- Authority
- CN
- China
- Prior art keywords
- cooking wine
- preparation
- hours
- wine
- soak
- 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.)
- Withdrawn
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 16
- 235000014101 wine Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 7
- 108010059892 Cellulase Proteins 0.000 claims abstract description 5
- 229920001661 Chitosan Polymers 0.000 claims abstract description 5
- 229940106157 cellulase Drugs 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 235000019991 rice wine Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 244000223014 Syzygium aromaticum Species 0.000 description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 150000001732 carboxylic acid derivatives Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000000126 substance Substances 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
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of cooking wine, including procedure below：Using yellow rice wine and seasoning feed powder by weight 100 120：30 50 are mixed, and add the cold water soak of 3 times of amounts 5 hours；Cellulase and pectase are pressed 2：1 mass ratio is added in soak, addition 2%, and 10 hours are incubated in 40 DEG C, adds 1g/L chitosan clarifiers, filtering.The present invention has advantages below：Simply fermented using common raw material, you can obtain cooking wine, simple to operate, the cycle is short, easy to use.
Description
Technical field
The present invention relates to the preparation method of cooking wine.
Background technology
Cooking wine is the address of culinary art wine, be used primarily in the animal raw materials such as cooking meat, poultry, seafood and egg when
Wait.Added together with other flavorings.In gastronomical process, alcohol helps to dissolve organic substance in dish, in other cooking wine
A small amount of volatile ingredient acts on dish raw material, produces new fragrance and reduces the smelling of fish or mutton and greasy mouthfeel.One says alcohol and food
Carboxylic acid reaction in thing produces fragrance and has volatile ester type compound.After the cooking, the heated volatilization of most of alcohol, and
Do not remain in dish.Existing cooking wine complex manufacturing technology, the cycle breaks, but effect is poor, influences to use.
The content of the invention
The present invention in view of the shortcomings of the prior art, proposes a kind of preparation method of cooking wine, easy to operate, easy to use.
In order to realize foregoing invention purpose, the present invention provides following technical scheme：A kind of preparation method of cooking wine, including with
Lower process：Using yellow rice wine and seasoning feed powder by weight 100-120：30-50 is mixed, and the cold water soak 5 for adding 3 times of amounts is small
When；Cellulase and pectase are pressed 2：1 mass ratio is added in soak, addition 2%, is incubated 10 hours in 40 DEG C, is added
Enter 1g/L chitosan clarifiers, filter.
Further, flavoring is one or more in rhizoma zingiberis, Chinese prickly ash, cassia bark, spiceleaf, cloves, fennel seeds, aniseed.
Compared with prior art, the present invention has advantages below：Simply fermented using common raw material, you can expected
Wine, simple to operate, the cycle is short, easy to use.
Specific implementation method
With reference to embodiment, the present invention will be described in detail, the description of this part be only it is exemplary and explanatory, no
Reply protection scope of the present invention has any restriction effect.
Embodiment 1
A kind of preparation method of cooking wine, including procedure below：Using yellow rice wine and seasoning feed powder by weight 100：50 are mixed,
Add the cold water soak of 3 times of amounts 5 hours；Cellulase and pectase are pressed 2：1 mass ratio is added in soak, and addition is
2%, 10 hours are incubated in 40 DEG C, adds 1g/L chitosan clarifiers, filtering.
Flavoring is one or more in rhizoma zingiberis, Chinese prickly ash, cassia bark, spiceleaf, cloves, fennel seeds, aniseed.
Embodiment 2
A kind of preparation method of cooking wine, including procedure below：Using yellow rice wine and seasoning feed powder by weight 120：30 are mixed,
Add the cold water soak of 3 times of amounts 5 hours；Cellulase and pectase are pressed 2：1 mass ratio is added in soak, and addition is
2%, 10 hours are incubated in 40 DEG C, adds 1g/L chitosan clarifiers, filtering.
Flavoring is one or more in rhizoma zingiberis, Chinese prickly ash, cassia bark, spiceleaf, cloves, fennel seeds, aniseed.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (2)
- A kind of 1. preparation method of cooking wine, it is characterised in that：Including procedure below：Using yellow rice wine and seasoning feed powder by weight 100-120：30-50 is mixed, and adds the cold water soak of 3 times of amounts 5 hours；Cellulase and pectase are pressed 2：1 mass ratio Add in soak, addition 2%, 10 hours are incubated in 40 DEG C, add 1g/L chitosan clarifiers, filtering.
- 2. the preparation method of cooking wine as claimed in claim 1, it is characterised in that：Flavoring is rhizoma zingiberis, Chinese prickly ash, cassia bark, spiceleaf, fourth It is one or more in perfume, fennel seeds, aniseed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711140310.3A CN107858252A (en) | 2017-11-16 | 2017-11-16 | The preparation method of cooking wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711140310.3A CN107858252A (en) | 2017-11-16 | 2017-11-16 | The preparation method of cooking wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107858252A true CN107858252A (en) | 2018-03-30 |
Family
ID=61701951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711140310.3A Withdrawn CN107858252A (en) | 2017-11-16 | 2017-11-16 | The preparation method of cooking wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107858252A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428928A (en) * | 2022-08-27 | 2022-12-06 | 上海宝鼎酿造有限公司 | Lemon cooking wine and preparation method thereof |
-
2017
- 2017-11-16 CN CN201711140310.3A patent/CN107858252A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428928A (en) * | 2022-08-27 | 2022-12-06 | 上海宝鼎酿造有限公司 | Lemon cooking wine and preparation method thereof |
| CN115428928B (en) * | 2022-08-27 | 2023-10-10 | 上海宝鼎酿造有限公司 | Lemon cooking wine and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180330 |