CN109418884A

CN109418884A - A kind of flavourings cooking wine and preparation method thereof

Info

Publication number: CN109418884A
Application number: CN201710733631.8A
Authority: CN
Inventors: 王丽英
Original assignee: Qingdao Fresh Food Museum Agel Ecommerce Ltd
Current assignee: Qingdao Fresh Food Museum Agel Ecommerce Ltd
Priority date: 2017-08-23
Filing date: 2017-08-23
Publication date: 2019-03-05

Abstract

The object of the present invention is to provide a kind of flavourings cooking wine, i.e., a kind of flavourings cooking wine for not adding other organic solvents prepares with the following method: 1) illiciumverum, the root of Dahurain angelica, Chinese prickly ash, cassia bark, cloves being taken to be mixed into granulate mixture after crushing；2) it is distilled after being dissolved in granulate mixture with edible alcohol, after heating is slightly boiled, continues small fire and heat 3.0h, after being placed at room temperature for 12-24h, filtering；3) filtrate dilution after be added salt, sodium glutamate, edible alcohol, it is secondary boil after be placed into room temperature complete flavourings cooking wine preparation.It is cooking wine micro-perfume gas made of the present invention, sour, the Determination of Organic Acids such as vitamin C, rose of Sharon acid, synthetism xylotriose glycosides, citric acid are rich in, the smell of fish, meat can be effectively removed, increase the fragrance of dish, be conducive to each taste of salty sweet tea and be fully infiltrated into dish.

Description

A kind of flavourings cooking wine and preparation method thereof

Technical field

The invention belongs to flavouring manufacture fields, and in particular to a kind of flavourings cooking wine and preparation method thereof.

Background technique

Recently as the fast development of catering trade, liquid flavoring of the flavourings cooking wine as profession for cooking, cooking, Application at present at home is quite extensive, from hotel, restaurant, restaurant, gear even to family, fish, meat dish and Flavourings cooking wine is nearly all used on the processing and fabricating of some characteristic dish.Flavourings cooking wine is in addition to special with fermented wine, Spirit It is another added with other auxiliary materials outside some mellowness, the raw meat botheration of dish can not only be removed, moreover it is possible to play fresh adding, assign fragrant, aodorization Effect.

With the improvement of people's living standards, people are no longer the problem of pursuit is had enough to eat and wear, it is required that higher aspect Nutrition and mouthfeel demand.Therefore developing a kind of completely new flavourings cooking wine has highly important realistic meaning.

Domestic existing cooking wine technique all has that spice is fermented using insufficient either traditional cooking wine at present The long problem of process time, therefore, it is necessary to provide a kind of novel flavourings cooking wine.

Summary of the invention

The object of the present invention is to provide a kind of flavourings cooking wines and preparation method thereof, i.e., a kind of not add other organic solvents Flavourings cooking wine, to make up the deficiencies in the prior art.

Flavourings cooking wine of the invention, prepares with the following method:

1) illiciumverum, the root of Dahurain angelica, Chinese prickly ash, cassia bark, cloves is taken to be mixed into mixture of powders after crushing；

2) it is distilled after dissolving mixture of powders with alcohol, after heating is slightly boiled, continues small fire and heat 3.0h, room temperature is put After setting 12-24h, filtering；

3) after filtrate dilutes in proportion be added salt, sodium glutamate, edible alcohol, it is secondary boil after be placed into room temperature completion The preparation of flavourings cooking wine；

Wherein illiciumverum in the mixture of powders of step 1), the root of Dahurain angelica, Chinese prickly ash, cassia bark, cloves quality (g) than preferably 1.7: 1:1.3:1:l；

Wherein quality concentration of volume percent of the mixture of powders in 20% alcohol water blend is 0.25- in step 2) 0.5%.

The quality concentration of volume percent that salt is added in step 3) in filtrate is 1.0-2.5%, sodium glutamate 0.15- 1.25%；

The ultimate density of alcohol is 10.0-10.1%vol in finished product cooking wine in step 3).

In order to preferably increase the edible sense organ of cooking wine, when preparation, datlily and rape flower are additionally added in cooking wine Extracting solution, the extracting solution the preparation method is as follows: datlily and rape flower dried product are crushed into powder end, powder water first After dissolution, 60 DEG C of water-baths are extracted；Centrifugal filtration after extraction, supernatant are added edible alcohol stirring, precipitating group are collected by centrifugation Point, extracting solution is made after deposited components are dissolved with water.

It is cooking wine micro-perfume gas made of the present invention, sour, it is rich in vitamin C, rose of Sharon acid, synthetism xylotriose glycosides, citric acid etc. Determination of Organic Acids can effectively remove the smell of fish, meat, increase the fragrance of dish, be conducive to each taste of salty sweet tea and be fully infiltrated into In dish.

Specific embodiment

Present invention illiciumverum, the root of Dahurain angelica, Chinese prickly ash, cassia bark, cloves as preparation cooking wine content, thus make preparation material Wine has fragrant pungent mouthfeel.Moreover, in order to adapt to the demand of different taste, addition datlily also selective and oil in cooking wine The extracting solution of cauliflower can improve the fragrance of cooking wine in this way and enrich the taste of cooking wine.Preparation method of the present invention is simple simultaneously It is feasible, it avoids cumbersome in traditional cooking wine fermentation process, can effectively improve output.

Cooking wine of the invention is described in detail below with reference to embodiment.

Embodiment 1:

1) illiciumverum, the root of Dahurain angelica, Chinese prickly ash, cassia bark, cloves are ground into particle by pulverizer first, illiciumverum, the root of Dahurain angelica, Chinese prickly ash, Cassia bark, cloves mass ratio be 1.7: 1: 1.3: 1: 1；

2) it takes each 1 gram of the body of powder of above-mentioned five kinds of materials to be put into 400mL tap water to boil, boils rear small fire continuous heating 30min is placed at room temperature for 800 mesh silk cover filterings (can also be filtered with 1200 mesh) after 12h；

3) in filtered filtrate be added 6g salt, 2.3g monosodium glutamate constant volume to 450mL, it is secondary boil after be placed into room temperature be added The edible alcohol of 50mL96% shakes up, and finished product cooking wine is made.

It is simple by hot water extraction, for the spice powder after proposition there are also certain pungent taste of perfume, there are also some fat-soluble Ingredient deposit in the powder, can not sufficiently extract, cause the wasting of resources.And method of the invention is used, it can will be water-soluble Property and fat-soluble ingredient all disposably extract, the feed liquid color after proposition is obviously deeper than simple with hot water extraction.

Testing result shows that the cooking wine of this implementation preparation meets national standard, color be it is light yellow, have flavourings cooking wine Distinctive mellowness, and cooking wine is clear and transparent.

Embodiment 2

1) illiciumverum, the root of Dahurain angelica, Chinese prickly ash, cassia bark, cloves is taken to be mixed into mixture of powders after crushing；Octagonal in mixture of powders, The root of Dahurain angelica, Chinese prickly ash, cassia bark, cloves mass ratio be 1.7: 1: 1.3: 1: 1；

2) it by the edible alcohol solution of addition 20% in mixture of powders, is put into cucurbit and distills, maintain slight boiling condition, Continue small fire and heat 3.0h, is filtered after being placed at room temperature for 12-24h；

3) filtrate is diluted in proportion, is proportionally added into salt, sodium glutamate and edible alcohol, it is secondary boil after place To room temperature, the preparation of flavourings cooking wine is completed.

The quality concentration of volume percent of mixture of powders in aqueous solution is 0.25-0.5% in step 2).

Edible alcohol is added in step 3), makes the concentration 10.0-10.1%vol of alcohol in final finished.

Compared to simple by hot water extraction, present case all can disposably be mentioned water-soluble and fat-soluble ingredient It takes out, the feed liquid color after proposition is obviously deeper than merely with hot water extraction.

Testing result shows that the cooking wine of this implementation preparation meets national standard, color be it is light yellow, there is flavourings cooking wine Distinctive mellowness, and the cooking wine prepared is clear and transparent, but spice is slightly pungent, it is not soft enough.

Embodiment 3

2) 20% edible alcohol solution, edible alcohol solution of the mixture of powders 20% are added into mixture of powders In quality concentration of volume percent be 0.25-0.5%.It is put into cucurbit and distills, maintain slight boiling condition, continue small fire heating 3.0h filters after being placed at room temperature for 12-24h, salt and sodium glutamate is proportionally added into filtrate；

3) filtrate is diluted in proportion, dilution ratio 1: 4.It is proportionally added into salt, sodium glutamate, edible wine again Essence, the quality concentration of volume percent of salt are 1.0-2.5%, sodium glutamate 0.15-1.25%；Alcohol concentration in finished product cooking wine For 10.0-10.1%vol；The extracting solution of datlily and rape flower is added simultaneously, and the volume ratio of extracting solution is 10%；It is secondary to boil After be placed into room temperature, complete the preparation of flavourings cooking wine.

Datlily and rape flower dried product are crushed into powder by the wherein preparation process of datlily and rape flower extracting solution first End, -20 DEG C save backup.It takes 20g powder that 400mL tri-distilled water is added, keeps stirring, be put into 60 DEG C of water-bath water-bath 1h.Centrifugation, Filtering and impurity removing: 5000r/min is centrifuged 5min, removes insoluble matter with filter paper filter supernatant, supernatant is settled to 400mL with ultrapure water, adds Enter 200mL96% edible alcohol, stir, 8000r/min is centrifuged 20min.Collect deposited components.It is made after deposited components are dissolved Extracting solution.The extracting solution eliminates fragrance excessive present in datlily and rape flower powder, what addition was prepared in embodiment 3 In cooking wine, that is, be effectively reduced due to be used alone spice cause preparation flavourings cooking wine in exist slightly be pungent it is pungent Breath, and the normal smell of food will not be obscured due to fragrance, while can effectively remove the smell of fish, meat, increase dish The fragrance of meat and fish dishes is conducive to each taste of salty sweet tea and is fully infiltrated into dish.

Claims

1. a kind of flavourings cooking wine, which is characterized in that the flavourings cooking wine is prepared with the following method:

1) illiciumverum, the root of Dahurain angelica, Chinese prickly ash, cassia bark, cloves is taken to be mixed into granulate mixture after crushing；

2) it is distilled after being dissolved in granulate mixture with edible alcohol, after heating is slightly boiled, continues small fire and heat 3.0h, room temperature After placing 12-24h, filtering；

3) be added salt, sodium glutamate, edible alcohol after filtrate dilution, it is secondary boil after be placed into room temperature and complete flavourings cooking wine Preparation.

2. flavourings cooking wine as described in claim 1, which is characterized in that octagonal, white in the mixture of powders of the step 1) The root of Dahurian angelica, Chinese prickly ash, cassia bark, cloves mass ratio be 1.7: 1: 1.3: 1: 1.

3. flavourings cooking wine as described in claim 1, which is characterized in that mixture of powders is edible 20% in the step 1) Quality concentration of volume percent in alcohol water blend is 0.25-0.5%.

4. flavourings cooking wine as described in claim 1, which is characterized in that the quality of salt is added in the filtrate of the step 3) Concentration of volume percent is 1.0-2.5%, sodium glutamate 0.15-1.25%.

5. flavourings cooking wine as described in claim 1, which is characterized in that alcohol in flavourings cooking wine made of the step 3) Concentration is 10.0-10.1%vol.

6. flavourings cooking wine as described in claim 1, which is characterized in that datlily and oil are added in the filtrate of the step 3) The extracting solution of cauliflower.

7. flavourings cooking wine as claimed in claim 6, it is characterised in that the extracting solution additive amount of the datlily and rape flower Volume ratio is 10%.

8. such as the described in any item flavourings cooking wines of claim 7-8, it is characterised in that the extraction of the datlily and rape flower Liquid the preparation method is as follows: datlily and rape flower dried product are crushed into powder end first, powder dissolved with water after in 60 DEG C of water Bath is extracted；Centrifugal filtration after extraction, supernatant are added edible alcohol stirring, deposited components are collected by centrifugation, by deposited components Extracting solution is made after being dissolved with water.