CN110150620A - A kind of poultry meat seasoning special wine and preparation method thereof - Google Patents
A kind of poultry meat seasoning special wine and preparation method thereof Download PDFInfo
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of poultry meat seasoning special wine, be prepared from the following raw materials: edible alcohol, yellow rice wine, salt, monosodium glutamate, cassia bark, galanga, anise, Chinese prickly ash, tsaoko, the root of Dahurain angelica, dried orange peel, Radix Glycyrrhizae, nutmeg, fructus amomi, spiceleaf, cloves, the preparation method of the seasoning wine include the preparation of condiment powder, purification, filtering and sterilizing.The present invention have the function of the smelling of fish or mutton, flavouring taste, increase appetite, nourishing the stomach, spleen strengthening and digestion promoting, preparation it is Fresh & Tender in Texture；The preparation method has a simple process, purification rate is high, the effective component extraction rate in each raw material is high.
Description
Technical field
The present invention relates to poultry meat condiment technology fields, and in particular to a kind of poultry meat seasoning special wine and its preparation side
Method.
Background technique
Cooking wine is just used exclusively for the wine of Cooking Seasoning.Cooking wine is a kind of new product to grow up on the basis of yellow rice wine
Kind, it is to do raw material with 30% or so yellow rice wine, is in addition added made of some fragrance and seasoning.The city of China's consumption at present
The cooking wine overwhelming majority used in is also a small number of spices and seasoning such as to use yellow rice wine, then add ginger green onion be made, not yet
The seasoning special wine cooked specifically for the chicken, duck, goose for having heavier fishy smell.
Presently commercially available seasoning wine to cook poultry based food Titian deodorization effect it is not significant enough, consumer culinary art chicken,
Then need to reuse when duck, goose product some deodorizations, flavoring, Titian plant such as Chinese prickly ash, fennel, cortex cinnamomi, cloves, dried orange peel, sand
The spices such as benevolence just can make the color, smell and taste of food reach ideal effect.Using mainly being waved using it when these solid spices
Hair oil and effective bioactive substance.The disadvantage is that: 1, a variety of condiment simultaneously use, it has not been convenient to, inconvenience metering, using compare with
Meaning causes same dishes to will appear flavor difference larger, the inadequate equalization stable of quality；2, since cooking length of time is shorter, spice
Utilization rate of active components is low；Some residue impurity of 3 spices can bring food dish into, influence the visual appearance sense and matter of food
Amount.
Summary of the invention
In view of this, in view of the deficiencies of the prior art, it is an object of the present invention to provide it is a kind of for poultry meat go the smelling of fish or mutton,
Flavouring taste increases appetite, poultry meat seasoning special wine easy to use, which also has nourishing the stomach, invigorating the spleen, filling blood and helping disappears
The effect of change；The present invention additionally provides a kind of preparation method of poultry meat seasoning special wine simultaneously.
In order to achieve the above objectives, the invention adopts the following technical scheme:
A kind of poultry meat seasoning special wine, is made of raw material from the following weight: 10.68-11.44 parts of edible alcohol, yellow rice wine 24-
30 parts, 1.2-1.8 parts of salt, 0.01-0.016 parts of monosodium glutamate, 0.40-0.48 parts of cassia bark, 0.40-0.48 parts of galanga, anise
0.30-0.36 parts, 0.30-0.36 parts of Chinese prickly ash, 0.24-0.29 parts of tsaoko, 0.24-0.29 parts of the root of Dahurain angelica, 0.20-0.24 parts of dried orange peel,
0.12-0.144 parts of Radix Glycyrrhizae, 0.12-0.144 parts of nutmeg, 0.06-0.072 parts of fructus amomi, 0.06-0.072 parts of spiceleaf, cloves
0.06-0.072 parts.
Preferably, it is made of raw material from the following weight: 11.19 parts of edible alcohol, 26 parts of yellow rice wine, 1.6 parts of salt, monosodium glutamate
0.014 part, 0.45 part of cassia bark, 0.45 part of galanga, 0.34 part of anise, 0.34 part of Chinese prickly ash, 0.273 part of tsaoko, the root of Dahurain angelica 0.273
Part, 0.227 part of dried orange peel, 0.136 part of Radix Glycyrrhizae, 0.136 part of nutmeg, 0.068 part of fructus amomi, 0.068 part of spiceleaf, 0.068 part of cloves.
A method of preparing poultry meat seasoning special wine, comprising the following steps:
1) preparation of condiment powder: by cassia bark, galanga, anise, Chinese prickly ash, tsaoko, the root of Dahurain angelica, dried orange peel, Radix Glycyrrhizae, nutmeg, fructus amomi,
It after the sorted removal of impurities of spiceleaf, cloves, mixes in proportion, is crushed to 25-35 mesh, obtain condiment powder, it is spare；
2) it purifies: by edible alcohol with alcohol liquid is diluted in pure water, being added in extractor, condiment powder is put into alcohol
It carries out being heated to reflux purification in liquid, and purifies twice, obtain spice alcoholic extract；
3) it filters: spice alcoholic extract, yellow rice wine, salt and monosodium glutamate is mixed in proportion, stand clarification, extract clarified solution and use
Diatomite is filtered until clear transparent first product seasoning wine；
4) it sterilizes: the first flavouring in step 3) being subjected to pasteurized process, and carries out dress envelope in such a way that medium temperature is filling
Mouth packaging, obtains seasoning wine.
Preferably, the volume fraction of edible alcohol described in step 2 is 95%, and the volume fraction of the alcohol liquid is 24-
27%。
Preferably, condiment powder described in step 2 and the mass ratio of the alcohol liquid are 1:10.
Preferably, the Extracting temperature of extraction described in step 2 is 60-70 DEG C, each extraction time 45-55min.
Preferably, the coating method of diatomite described in step 3) is that 0.8kg diatomite is coated in every square metre of filter area.
Preferably, the condition of pasteurization described in step 4) is: sterilising temp is 100-105 DEG C, and sterilizing time is 10
Second.
Preferably, the temperature of the filling use of medium temperature described in step 4) is 50-55 DEG C.
The primary efficacy of the raw materials used in the present invention:
Yellow rice wine: have the function of removing smelling of fish or mutton Titian.
Anise: aromatic flavour stimulates the sense of taste, improves appetite；With in antibacterial, dispelling cold, middle benefit gas qi-regulating, analgesic stomach function regulating tune
Function.
Cassia bark, property heat, acrid-sweet flavor, gas are fragrant, nontoxic, there is warm stomach dispelling cold to activate blood and relax tendons, the function of coronary circulation-promoting pain-relieving and antidiarrheal
Energy；Because containing volatile oil due to fragrant aroma, meat dish can be made to dispel, and raw meat solution is greasy, and fragrance is palatable, and then makes us appetite and increase；Can have
Help prevent or delay with age caused by type II diabetes.
Galanga: fragrance is strong, and flavouring eliminates the unusual smell；Property heat, warming stomach for dispelling cold, regulating qi-flowing for relieving pain helps digest, and has antibacterial, benefit
Gallbladder, aid digestion effect.
Chinese prickly ash: flavouring seasoning, aid digestion, warm in pain, desinsection itching-relieving action can be used for coldness and pain in the epigastrium, vomiting and diarrhea, worm
The diseases such as product abdominal pain.
Tsaoko: warm-natured, eliminating dampness middle benefit gas, anti-nausea；With analgesia, antibacterial promotes the effect of digesting；Can also go sheep offensive smell,
Strange taste, Titian.
Cloves: the smelling of fish or mutton, seasoning, flavouring, the effect for improving flavor are primarily served；Warm-natured, inverse, warming kidney and enhancing yang drops in middle benefit gas,
Protecting the spleen and stomach has the effect of antibacterial, desinsection, analgesia.
The root of Dahurain angelica: fragrant odour slight bitter, effect go to have a strong smell except raw meat, and deodorization eliminates the unusual smell, and increase Fresh & Tender in Texture；Warm-natured, acrid flavour has
Analgesia, antipyretic, anti-inflammatory effect.
Dried orange peel: faint scent solution is greasy, warm-natured, regulating QI and lowering the adverseness, whets the appetite in tune, eliminating dampness and eliminating phlegm, and qi-regulating stomach invigorating cures mainly pipe abdomen fullness,
Promote digestion.
Nutmeg: warm-natured, acrid flavour, gas are fragrant, have the function of regulating the flow of QI to ease the stomach, dampness elimination preventing or arresting vomiting and relieving alcoholism；Its contained volatilization
The effect of oil, can promote the secretion and gastrointestinal peristalsis of gastric juice on a small quantity, and has appetizing and promote appetite, and dissipate-swelling relieves pain；In volatile oil
Ter penoids have inhibiting effect to bacterium and mould.
Radix Glycyrrhizae: the sweet and taste rich in vegetation gas has the function of assigning sweet tea flavour enhancing, deodorization reduce off-flavor also have tonifying spleen beneficial
Gas, it is clearing heat and detoxicating, the effect of expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription.
Fructus amomi: warm-natured, acrid flavour has effects that promoting the circulation of qi dampness elimination, arresting vomiting by using stomachics, aid digestion and miscarriage prevention of refreshing oneself.
Spiceleaf: giving off a strong fragrance, and has flavoring, flavouring, sterilization and stronger antisepsis.
Each raw material in the present invention carries out pretreatment crushing, and after proper proportion mixing, action compensating, Radix Glycyrrhizae can be removed
Toxin in each ingredient keeps seasoning wine safety higher；The spice that the seasoning wine will mix, with the edible of appropriate alcoholic strength
Alcohol is medium, and using lower temperature refluxing extraction technology, effective component and the yellow rice wine for sufficiently extracting spice are accurate in proportion
It modulates.
The beneficial effects of the present invention are:
Utilization rate of active components in various condiment powders in seasoning wine of the present invention is high, interacts between ingredient, mutually complementary
Fill, make the seasoning wine taste alcohol just, sweet in flavor, warm-natured, deodorization eliminates the unusual smell；Seasoning wine exclusive use both can reach the smelling of fish or mutton, increase
Fragrance, orectic effect no longer need to addition auxiliary seasoning when in use；Also have nourishing the stomach, invigorating the spleen digestant simultaneously
Function；Radix Glycyrrhizae is used to the effect of reconciling between each raw material, and can alleviate the toxicity in ingredient, keeps the seasoning wine safer；
There is spiceleaf antisepsis can extend seasoning wine, without other anticorrosive additives, eat more healthy and safe；The seasoning wine
It is easy to use, deodorization effect is good, taste it is light it is not pungent, nourishing the stomach, be beneficial to health；The preparation method has a simple process, purification
Effective component extraction rate in rate height, each raw material is high.
Specific embodiment
The present invention will be further described below with reference to examples.
Embodiment 1
A kind of poultry meat seasoning special wine, is made of raw material from the following weight: the edible alcohol 10.68 that volume fraction is 95%
Part, 30 parts of yellow rice wine, 1.2 parts of salt, 0.01 part of monosodium glutamate, 0.40 part of cassia bark, 0.40 part of galanga, 0.30 part of anise, Chinese prickly ash 0.30
Part, 0.24 part of tsaoko, 0.24 part of the root of Dahurain angelica, 0.20 part of dried orange peel, 0.12 part of Radix Glycyrrhizae, 0.12 part of nutmeg, 0.06 part of fructus amomi, spiceleaf
0.06 part, 0.06 part of cloves.
The preparation method of the poultry meat seasoning special wine, includes the following steps:
1) preparation of condiment powder: by cassia bark, galanga, anise, Chinese prickly ash, tsaoko, the root of Dahurain angelica, dried orange peel, Radix Glycyrrhizae, nutmeg, fructus amomi,
Spiceleaf, cloves are crushed to 20 mesh respectively, then mix in proportion, and it is spare to obtain condiment powder；
2) it purifies: edible alcohol addition pure water being diluted to the alcohol liquid that volume fraction is 27%, is added in extractor, then
Condiment powder is put into alcohol liquid, the condiment powder is mixed with the alcohol liquid with mass ratio for 1:10, using hot dipping
Formulation purification, continuous purification twice, obtain spice alcoholic extract；The Extracting temperature used in purification process is 60 DEG C, often
55 minutes secondary extraction times；
3) it filters: spice alcoholic extract, yellow rice wine, salt, monosodium glutamate being mixed by material rate, are then allowed to stand clear to mixed liquor
Clearly, it then extracts supernatant transparent first product seasoning wine is filtered until clear using diatomite；Wherein the coating method of diatomite is every
0.8kg diatomite is coated in square metre filter area；
4) it sterilizing: first product seasoning wine is subjected to pasteurization, for the sterilising temp used for 100 DEG C, sterilization time is 10 seconds, and
Medium temperature filling and sealing packaging, as finished product are carried out at 55 DEG C.
Embodiment 2
A kind of dedicated tune cooking wine of poultry meat, is made of raw material from the following weight: the edible alcohol that volume fraction is 95%
10.93 parts, 28 parts of yellow rice wine, 1.4 parts of salt, 0.012 part of monosodium glutamate, 0.43 part of cassia bark, 0.43 part of galanga, 0.32 part of anise, flower
0.32 part of green pepper, 0.256 part of tsaoko, 0.256 part of the root of Dahurain angelica, 0.213 part of dried orange peel, 0.128 part of Radix Glycyrrhizae, 0.128 part of nutmeg, fructus amomi
0.064 part, 0.064 part of spiceleaf, 0.064 part of cloves.
The production method of the poultry meat seasoning special wine comprising following steps:
1) preparation of condiment powder: by cassia bark, galanga, anise, Chinese prickly ash, tsaoko, the root of Dahurain angelica, dried orange peel, Radix Glycyrrhizae, nutmeg, fructus amomi,
Spiceleaf, cloves are crushed to 30 mesh respectively, then mix in proportion, and it is spare to obtain condiment powder.
2) it purifies: edible alcohol addition pure water being diluted to the alcohol liquid that volume fraction is 26.6%, is added to extractor
In, then by condiment powder investment alcohol liquid, the condiment powder is mixed with the alcohol liquid with mass ratio for 1:10, is used
Heat extraction purification, continuous purification twice, obtain spice alcoholic extract；The Extracting temperature used in purification process is 64
DEG C, 50 minutes each extraction times；
3) it filters: spice alcoholic extract, yellow rice wine, salt, monosodium glutamate being mixed by material rate, are then allowed to stand clear to mixed liquor
Clearly, it then extracts supernatant transparent first product seasoning wine is filtered until clear using diatomite；Wherein the coating method of diatomite is every
0.8kg diatomite is coated in square metre filter area；
4) it sterilizing: first product seasoning wine is subjected to pasteurization, for the sterilising temp used for 100 DEG C, sterilization time is 10 seconds, and
Medium temperature filling and sealing packaging, as finished product are carried out at 55 DEG C.
Embodiment 3
A kind of poultry meat seasoning special wine, which includes following materials by weight percentage: the edible wine that volume fraction is 95%
Essence 11.19 parts, 26 parts of yellow rice wine, 1.6 parts of salt, 0.014 part of monosodium glutamate, 0.45 part of cassia bark, 0.45 part of galanga, 0.34 part of anise,
0.34 part of Chinese prickly ash, 0.273 part of tsaoko, 0.273 part of the root of Dahurain angelica, 0.227 part of dried orange peel, 0.136 part of Radix Glycyrrhizae, 0.136 part of nutmeg, fructus amomi
0.068 part, 0.068 part of spiceleaf, 0.068 part of cloves.
The production method of the poultry meat seasoning special wine comprising following steps:
1) preparation of condiment powder: by cassia bark, galanga, anise, Chinese prickly ash, tsaoko, the root of Dahurain angelica, dried orange peel, Radix Glycyrrhizae, nutmeg, fructus amomi,
Spiceleaf, cloves are crushed to 30 mesh respectively, then mix in proportion, and it is spare to obtain condiment powder.
2) it purifies: edible alcohol addition pure water being diluted to the alcohol liquid that volume fraction is 25.7%, is added to extractor
In, then by condiment powder investment alcohol liquid, the condiment powder is mixed with the alcohol liquid with mass ratio for 1:10, is used
Heat extraction purification, continuous purification twice, obtain spice alcoholic extract；The Extracting temperature used in purification process is 67
DEG C, 45 minutes each extraction times；
3) it filters: spice alcoholic extract, yellow rice wine, salt, monosodium glutamate being mixed by material rate, are then allowed to stand clear to mixed liquor
Clearly, it then extracts supernatant transparent first product seasoning wine is filtered until clear using diatomite；Wherein the coating method of diatomite is every
0.8kg diatomite is coated in square metre filter area；
4) it sterilizing: first product seasoning wine is subjected to pasteurization, for the sterilising temp used for 105 DEG C, sterilization time is 10 seconds, and
Medium temperature filling and sealing packaging, as finished product are carried out at 50 DEG C.
Embodiment 4
A kind of poultry meat seasoning special wine, which includes following materials by weight percentage: the edible wine that volume fraction is 95%
Essence 11.45 parts, 24 parts of yellow rice wine, 1.8 parts of salt, 0.016 part of monosodium glutamate, 0.48 part of cassia bark, 0.48 part of galanga, 0.36 part of anise,
0.36 part of Chinese prickly ash, 0.29 part of tsaoko, 0.29 part of the root of Dahurain angelica, 0.24 part of dried orange peel, 0.144 part of Radix Glycyrrhizae, 0.144 part of nutmeg, fructus amomi
0.072 part, 0.072 part of spiceleaf, 0.072 part of cloves.
The production method of the poultry meat seasoning special wine comprising following steps:
1) preparation of condiment powder: by cassia bark, galanga, anise, Chinese prickly ash, tsaoko, the root of Dahurain angelica, dried orange peel, Radix Glycyrrhizae, nutmeg, fructus amomi,
Spiceleaf, cloves are crushed to 35 mesh respectively, then mix in proportion, and it is spare to obtain condiment powder.
2) it purifies: edible alcohol addition pure water being diluted to the alcohol liquid that volume fraction is 24.8%, is added to extractor
In, then by condiment powder investment alcohol liquid, the condiment powder is mixed with the alcohol liquid with mass ratio for 1:10, is used
Heat extraction purification, continuous purification twice, obtain spice alcoholic extract；The Extracting temperature used in purification process is 70
DEG C, 40 minutes each extraction times；
3) it filters: spice alcoholic extract, yellow rice wine, salt, monosodium glutamate being mixed by material rate, are then allowed to stand clear to mixed liquor
Clearly, it then extracts supernatant transparent first product seasoning wine is filtered until clear using diatomite；Wherein the coating method of diatomite is every
0.8kg diatomite is coated in square metre filter area；
4) it sterilizing: first product seasoning wine is subjected to pasteurization, for the sterilising temp used for 105 DEG C, sterilization time is 10 seconds, and
Medium temperature filling and sealing packaging, as finished product are carried out at 50 DEG C.
Poultry meat seasoning special wine of the invention and commercially available Conventional dressings wine are compared.
Control methods are as follows: seasoning wine of the invention and commercially available seasoning wine are used for roast chicken block respectively, dosage is 20 grams of condiment
Wine/chicken per jin, 5 grams of fresh ginger-chips, 10 grams of big onion parts, is added necessary salt and water, and the dosage of all experimental groups is identical, is
Same people's production；It randomly selects 50 consumers to taste, investigates the fancy grade to the taste of seasoning wine of the present invention.As a result such as table
Shown in 1:
The taste investigation result of 1 embodiment 1-4 of table
The shelf-life of present inventor's poultry seasoning special wine is as shown in table 2:
2 shelf-life of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Shelf-life (moon) | 60 | 60 | 60 | 60 |
100 people to suffer from indiestion are randomly choosed, wherein the random selection 50 edible roast chicken blocks using seasoning wine preparation, 50
The roast chicken block of the edible seasoning wine preparation in the market in position；The case where 85% people was used without stomach and intestine and indigestion in the former,
The latter then has 4% eater to feel digestive discomfort, and showing this seasoning wine just has promotion intestines peristalsis, digestant effect.
From above-mentioned comparison result can be seen that the more preferable food mouthfeel that seasoning wine of the invention makes, free from extraneous odour, not raw meat,
With sweetness in Fresh & Tender in Texture, taste, it is easier to by big well-established, and long shelf-life, any anti-corrosion material is not added, more
Be conducive to the health of user, use is more convenient, no longer needs to other excessive condiment of addition, avoid addition a variety of condiment it
Between taste mutually rush.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, this field is common
Other modifications or equivalent replacement that technical staff makes technical solution of the present invention, without departing from technical solution of the present invention
Spirit and scope, be intended to be within the scope of the claims of the invention.
Claims (9)
1. a kind of poultry meat seasoning special wine, which is characterized in that be made of raw material from the following weight: edible alcohol 10.68-
11.44 parts, 24-30 parts of yellow rice wine, 1.2-1.8 parts of salt, 0.01-0.016 parts of monosodium glutamate, 0.40-0.48 parts of cassia bark, galanga 0.40-
0.48 part, 0.30-0.36 parts of anise, 0.30-0.36 parts of Chinese prickly ash, 0.24-0.29 parts of tsaoko, 0.24-0.29 parts of the root of Dahurain angelica, dried orange peel
0.20-0.24 parts, 0.12-0.144 parts of Radix Glycyrrhizae, 0.12-0.144 parts of nutmeg, 0.06-0.072 parts of fructus amomi, spiceleaf 0.06-
0.072 part, 0.06-0.072 parts of cloves.
2. poultry meat seasoning special wine according to claim 1, which is characterized in that be made of raw material from the following weight:
11.19 parts of edible alcohol, 26 parts of yellow rice wine, 1.6 parts of salt, 0.014 part of monosodium glutamate, 0.45 part of cassia bark, 0.45 part of galanga, anise
0.34 part, 0.34 part of Chinese prickly ash, 0.273 part of tsaoko, 0.273 part of the root of Dahurain angelica, 0.227 part of dried orange peel, 0.136 part of Radix Glycyrrhizae, nutmeg 0.136
Part, 0.068 part of fructus amomi, 0.068 part of spiceleaf, 0.068 part of cloves.
3. a kind of method for preparing poultry meat seasoning special wine of any of claims 1 or 2, which is characterized in that including following step
It is rapid:
1) preparation of condiment powder: by cassia bark, galanga, anise, Chinese prickly ash, tsaoko, the root of Dahurain angelica, dried orange peel, Radix Glycyrrhizae, nutmeg, fructus amomi,
It after the sorted removal of impurities of spiceleaf, cloves, mixes in proportion, is crushed to 25-35 mesh, obtain condiment powder, it is spare；
2) it purifies: edible alcohol being diluted to alcohol liquid with pure water, is added in extractor, condiment powder is put into alcohol liquid
In be heated to reflux purification, and purify twice, obtain spice alcoholic extract；
3) it filters: spice alcoholic extract, yellow rice wine, salt and monosodium glutamate is mixed in proportion, stand clarification, extract clarified solution and use
Diatomite is filtered until clear transparent first product seasoning wine；
4) it sterilizes: the first flavouring in step 3) being subjected to pasteurized process, and carries out dress envelope in such a way that medium temperature is filling
Mouth packaging, obtains seasoning wine.
4. the method according to claim 3 for preparing poultry meat seasoning special wine, which is characterized in that eaten described in step 2
It is 95% with the volume fraction of alcohol, the volume fraction of the alcohol liquid is 24-27%.
5. the method according to claim 3 for preparing poultry meat seasoning special wine, which is characterized in that perfume described in step 2
The mass ratio of pungent feed powder and the alcohol liquid is 1:10.
6. the method according to claim 3 for preparing poultry meat seasoning special wine, which is characterized in that soaked described in step 2
The Extracting temperature of formulation is 60-70 DEG C, each extraction time 45-55min.
7. the method according to claim 3 for preparing poultry meat seasoning special wine, which is characterized in that diatom described in step 3)
The coating method of soil is that 0.8kg diatomite is coated in every square metre of filter area.
8. the method according to claim 3 for preparing poultry meat seasoning special wine, which is characterized in that described in step 4) bar
The condition of family name's sterilizing is: sterilising temp is 100-105 DEG C, and sterilizing time is 10 seconds.
9. according to the method as claimed in claim 3 for preparing poultry meat seasoning special wine, which is characterized in that medium temperature described in step 4)
The temperature of filling use is 50-55 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343157A (en) * | 2021-12-24 | 2022-04-15 | 镇江恒顺酒业有限责任公司 | Preparation process of spice for brewing seasoning cooking wine |
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| CN1899104A (en) * | 2005-07-18 | 2007-01-24 | 刘明前 | Edible cooking condiment and its making method |
| CN101473927A (en) * | 2009-01-20 | 2009-07-08 | 吴永田 | Natural spice flavoring |
| CN103689513A (en) * | 2013-12-16 | 2014-04-02 | 吴向龙 | Health care cooking wine 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 |
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2019
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1899104A (en) * | 2005-07-18 | 2007-01-24 | 刘明前 | Edible cooking condiment and its making method |
| CN101473927A (en) * | 2009-01-20 | 2009-07-08 | 吴永田 | Natural spice flavoring |
| CN103689513A (en) * | 2013-12-16 | 2014-04-02 | 吴向龙 | Health care cooking wine 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343157A (en) * | 2021-12-24 | 2022-04-15 | 镇江恒顺酒业有限责任公司 | Preparation process of spice for brewing seasoning cooking wine |
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