CN108013425A - Flavor cooking wine manufacture method - Google Patents
Flavor cooking wine manufacture method Download PDFInfo
- Publication number
- CN108013425A CN108013425A CN201610927328.7A CN201610927328A CN108013425A CN 108013425 A CN108013425 A CN 108013425A CN 201610927328 A CN201610927328 A CN 201610927328A CN 108013425 A CN108013425 A CN 108013425A
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- CN
- China
- Prior art keywords
- parts
- cooking wine
- heating
- cassia bark
- manufacture method
- 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 22
- 235000014101 wine Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 21
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 235000013405 beer Nutrition 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 11
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 11
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 8
- 239000008187 granular material Substances 0.000 claims abstract description 8
- 240000007232 Illicium verum Species 0.000 claims abstract description 6
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 230000015572 biosynthetic process Effects 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000003786 synthesis reaction Methods 0.000 claims description 5
- 230000006978 adaptation Effects 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019991 rice wine Nutrition 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
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of flavor cooking wine manufacture method.It comprises the following steps：A, alcoholic：By fructus hordei germinatus crushing and water-adding agitating and heating, brewer's wort is produced, then the brewer's wort produced addition yeast ferments, beer liquid is made；B, allocate：Fermented soya bean, Chinese prickly ash, the root of Dahurain angelica, cassia bark, basyleave, illiciumverum, kaempferia galamga, cloves, granulated sugar, rhizoma zingiberis, fennel seeds, cassia bark is taken to be mixed into granulate mixture after crushing；C, boil：Granulate mixture is added in beer liquid to be boiled, and mature vinegar is added during boiling and is heated；D, filter：The mixture after heating is filtered with filter.After adopting with the aforedescribed process, the cooking wine made makes its flavor various using beer liquid as inside information, rich in plurality of raw materials, and mouthfeel is very good, and in addition its component is chosen appropriate, and preparation method is scientific and reasonable, further enhancing mouthfeel, meets seasoning demand of the people to cooking wine.
Description
Technical field
The present invention relates to a kind of manufacture method of cooking wine, specifically a kind of flavor cooking wine manufacture method.
Background technology
Cooking wine is essential delicacies articles for use in people's life, and traditionally, cooking wine is typically all using similar to yellow rice wine
Manufacture craft, due to the limitation of process conditions, using existing this manufacture method, is only capable of producing and production as Yellow Wine
Product, its flavor is very single, mouthfeel is very poor, and later people attempt the scale parameter of adjustment various composition content to meet mouthfeel
Demand, its effect and unobvious, although later by people it is a large amount of make great efforts so that the mouthfeel of cooking wine have it is a degree of
Improve, but its taste is still single, has seriously affected seasoning demand of the people to cooking wine.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of various, the in good taste flavor cooking wine manufacture method of flavor.
In order to solve the above-mentioned technical problem, flavor cooking wine manufacture method of the invention, comprises the following steps：
A, alcoholic
By fructus hordei germinatus crushing and water-adding agitating and heating, brewer's wort is produced, then the brewer's wort produced addition yeast ferments, makes
Into beer liquid；
B, allocate
Fermented soya bean, Chinese prickly ash, the root of Dahurain angelica, cassia bark, basyleave, illiciumverum, kaempferia galamga, cloves, granulated sugar, rhizoma zingiberis, fennel seeds, cassia bark is taken to be mixed after crushing
Synthesis particle mixture；
C, boil
Granulate mixture is added in beer liquid to be boiled, and mature vinegar is added during boiling and is heated；
D, filter
The mixture after heating is filtered with filter.
In the alcoholic step, heating-up temperature is 55~65 DEG C, and when heating time is 4~5 small, fermentation temperature is 15~18
DEG C, fermentation time is 6~9 days.
In the adaptation step, each dispensing component is as follows：8~9 parts of fermented soya bean, 0.7~1.3 part of Chinese prickly ash, 5~7 parts of the root of Dahurain angelica, osmanthus
0.6~1.3 part of skin, 0.7~0.9 part of basyleave is 0.3~0.6 part octagonal, 0.3~0.5 part of kaempferia galamga, 4~7 parts of cloves, granulated sugar 18
~20 parts, 7~11 parts of rhizoma zingiberis, 0.5~1.0 part of fennel seeds, 0.3~0.6 part of cassia bark.
After adopting with the aforedescribed process, due to using the beer liquid produced as feed liquid and choosing suitable granulate mixture and be aided with
Mature vinegar is boiled, and the cooking wine thus made makes its flavor various using beer liquid as inside information, rich in plurality of raw materials, and mouthfeel is very
Good, in addition its component is chosen appropriate, and preparation method is scientific and reasonable, further enhancing mouthfeel, meets tune of the people to cooking wine
Taste demand.
Embodiment
With reference to embodiment, the flavor cooking wine manufacture method of the present invention is described in further detail.
Embodiment one：
The flavor cooking wine manufacture method of the present invention, comprises the following steps：
A, alcoholic
By fructus hordei germinatus crushing and water-adding agitating and heating, brewer's wort is produced, then the brewer's wort produced addition yeast ferments, makes
Into beer liquid；Heating-up temperature is 55~65 DEG C, and when heating time is 4~5 small, fermentation temperature is 15~18 DEG C, fermentation time 6
~9 days；
B, allocate
Fermented soya bean, Chinese prickly ash, the root of Dahurain angelica, cassia bark, basyleave, illiciumverum, kaempferia galamga, cloves, granulated sugar, rhizoma zingiberis, fennel seeds, cassia bark is taken to be mixed after crushing
Synthesis particle mixture；Each dispensing component is as follows：8 parts of fermented soya bean, 1.3 parts of Chinese prickly ash, 5 parts of the root of Dahurain angelica, 1.3 parts of cassia bark, basyleave 0.7
Part, 0.6 part octagonal, 0.3 part of kaempferia galamga, 7 parts of cloves, 18 parts of granulated sugar, 11 parts of rhizoma zingiberis, 0.5 part of fennel seeds, 0.6 part of cassia bark.
C, boil
Granulate mixture is added in beer liquid to be boiled, and mature vinegar is added during boiling and is heated, the addition of mature vinegar
For the 15% of beer liquid；Mature vinegar plays the role of aiding in seasoning herein；
D, filter
The mixture after heating is filtered with filter.
Embodiment two：
The flavor cooking wine manufacture method of the present invention, comprises the following steps：
A, alcoholic
By fructus hordei germinatus crushing and water-adding agitating and heating, brewer's wort is produced, then the brewer's wort produced addition yeast ferments, makes
Into beer liquid；Heating-up temperature is 60 DEG C, and when heating time is 4.5 small, fermentation temperature is 16 DEG C, and fermentation time is 7 days；
B, allocate
Fermented soya bean, Chinese prickly ash, the root of Dahurain angelica, cassia bark, basyleave, illiciumverum, kaempferia galamga, cloves, granulated sugar, rhizoma zingiberis, fennel seeds, cassia bark is taken to be mixed after crushing
Synthesis particle mixture；Each dispensing component is as follows：8 parts of fermented soya bean, 0.9 part of Chinese prickly ash, 6 parts of the root of Dahurain angelica, 0.8 part of cassia bark, basyleave 0.8
Part, 0.5 part octagonal, 0.4 part of kaempferia galamga, 6 parts of cloves, 19 parts of granulated sugar, 9 parts of rhizoma zingiberis, 0.8 part of fennel seeds, 0.5 part of cassia bark.
C, boil
Granulate mixture is added in beer liquid to be boiled, and mature vinegar is added during boiling and is heated, the addition of mature vinegar
For the 15~20% of beer liquid；Mature vinegar plays the role of aiding in seasoning herein；
D, filter
The mixture after heating is filtered with filter.
Embodiment three：
The flavor cooking wine manufacture method of the present invention, comprises the following steps：
A, alcoholic
By fructus hordei germinatus crushing and water-adding agitating and heating, brewer's wort is produced, then the brewer's wort produced addition yeast ferments, makes
Into beer liquid；Heating-up temperature is 65 DEG C, and when heating time is 5 small, fermentation temperature is 18 DEG C, and fermentation time is 9 days；
B, allocate
Fermented soya bean, Chinese prickly ash, the root of Dahurain angelica, cassia bark, basyleave, illiciumverum, kaempferia galamga, cloves, granulated sugar, rhizoma zingiberis, fennel seeds, cassia bark is taken to be mixed after crushing
Synthesis particle mixture；Each dispensing component is as follows：9 parts of fermented soya bean, 0.7 part of Chinese prickly ash, 7 parts of the root of Dahurain angelica, 0.6 part of cassia bark, basyleave 0.9
Part, 0.3 part octagonal, 0.5 part of kaempferia galamga, 4 parts of cloves, 20 parts of granulated sugar, 7 parts of rhizoma zingiberis, 1.0 parts of fennel seeds, 0.3 part of cassia bark.
C, boil
Granulate mixture is added in beer liquid to be boiled, and mature vinegar is added during boiling and is heated, the addition of mature vinegar
For the 20% of beer liquid；Mature vinegar plays the role of aiding in seasoning herein；
D, filter
The mixture after heating is filtered with filter.
Claims (3)
1. a kind of flavor cooking wine manufacture method, comprises the following steps：
A, alcoholic
By fructus hordei germinatus crushing and water-adding agitating and heating, brewer's wort is produced, then the brewer's wort produced addition yeast ferments, makes
Into beer liquid；
B, allocate
Fermented soya bean, Chinese prickly ash, the root of Dahurain angelica, cassia bark, basyleave, illiciumverum, kaempferia galamga, cloves, granulated sugar, rhizoma zingiberis, fennel seeds, cassia bark is taken to be mixed after crushing
Synthesis particle mixture；
C, boil
Granulate mixture is added in beer liquid to be boiled, and mature vinegar is added during boiling and is heated；
D, filter
The mixture after heating is filtered with filter.
2. flavor cooking wine manufacture method described in accordance with the claim 1, it is characterised in that：In the alcoholic step, heating-up temperature
For 55~65 DEG C, when heating time is 4~5 small, fermentation temperature is 15~18 DEG C, and fermentation time is 6~9 days.
3. flavor cooking wine manufacture method described in accordance with the claim 1, it is characterised in that：In the adaptation step, each ingredient groups
Divide as follows：8~9 parts of fermented soya bean, 0.7~1.3 part of Chinese prickly ash, 5~7 parts of the root of Dahurain angelica, 0.6~1.3 part of cassia bark, 0.7~0.9 part of basyleave,
It is 0.3~0.6 part octagonal, 0.3~0.5 part of kaempferia galamga, 4~7 parts of cloves, 18~20 parts of granulated sugar, 7~11 parts of rhizoma zingiberis, fennel seeds 0.5~
1.0 parts, 0.3~0.6 part of cassia bark.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610927328.7A CN108013425A (en) | 2016-10-31 | 2016-10-31 | Flavor cooking wine manufacture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610927328.7A CN108013425A (en) | 2016-10-31 | 2016-10-31 | Flavor cooking wine manufacture method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108013425A true CN108013425A (en) | 2018-05-11 |
Family
ID=62070291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610927328.7A Pending CN108013425A (en) | 2016-10-31 | 2016-10-31 | Flavor cooking wine manufacture method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108013425A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063605A (en) * | 1991-01-31 | 1992-08-19 | 北京市食品研究所 | The preparation method of Xianggu mushroom condiment |
| CN101130730A (en) * | 2007-08-16 | 2008-02-27 | 李家民 | Method for producing flavourings cooking wine |
| CN102894322A (en) * | 2012-09-13 | 2013-01-30 | 五寨县金达实业有限责任公司 | Rosemary cooking wine |
| 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
- 2016-10-31 CN CN201610927328.7A patent/CN108013425A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063605A (en) * | 1991-01-31 | 1992-08-19 | 北京市食品研究所 | The preparation method of Xianggu mushroom condiment |
| CN101130730A (en) * | 2007-08-16 | 2008-02-27 | 李家民 | Method for producing flavourings cooking wine |
| CN102894322A (en) * | 2012-09-13 | 2013-01-30 | 五寨县金达实业有限责任公司 | Rosemary cooking wine |
| 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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180511 |
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| RJ01 | Rejection of invention patent application after publication |