CN113367314A - Cooking wine and preparation method thereof - Google Patents

Cooking wine and preparation method thereof Download PDF

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Publication number
CN113367314A
CN113367314A CN202110691152.0A CN202110691152A CN113367314A CN 113367314 A CN113367314 A CN 113367314A CN 202110691152 A CN202110691152 A CN 202110691152A CN 113367314 A CN113367314 A CN 113367314A
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Prior art keywords
cooking wine
wine
preparation
tannin
diatomite
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钱志刚
钱剑南
朱尧刚
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Suzhou Haoweijia Food Co ltd
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Suzhou Haoweijia Food Co ltd
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    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Seasonings (AREA)

Abstract

The application relates to the field of cooking wine, and particularly discloses cooking wine and a preparation method thereof. Cooking wine is prepared from the following raw materials: 25-30 parts of yellow wine, 0.5-0.8 part of tsaoko amomum fruits, 0.2-0.5 part of dried orange peels, 1-3 parts of tea leaves, 0.5-0.8 part of star anises, 0.1-0.2 part of fennel, 0.1-0.2 part of ginger, 0.08-0.12 part of purple perilla and 60-80 parts of water; the preparation method comprises the following steps: crushing tsaoko amomum fruits, dried orange peels, tea leaves, star anises, fennel, ginger and purple perilla to obtain spice powder, and leaching the spice powder by using an ethanol water solution to obtain a spice leaching liquor; mixing the spice leaching liquor, yellow wine and water to obtain primary cooking wine, and standing; and extracting the supernatant in the primary cooking wine, and filtering to obtain a finished product. The cooking wine has excellent flavor and storage stability; in addition, the preparation method can remove impurities such as protein in the cooking wine, so that the cooking wine has excellent flavor and storage stability.

Description

Cooking wine and preparation method thereof
Technical Field
The application relates to the field of cooking wine, in particular to cooking wine and a preparation method thereof.
Background
In daily life, in order to remove fishy smell from food materials such as fish, shrimp, meat, etc., people use cooking wine to remove fishy smell when cooking such food. The cooking wine is a seasoning prepared by taking yellow wine or white wine as base wine and adding plant spices, wherein the added plant spices not only endow the cooking wine with the function of removing fishy smell, but also can improve the flavor of the cooking wine and improve the edible mouthfeel of a cooking product.
In the specific preparation process, in order to ensure that the cooking wine has high quality and sense, the cooking wine is filtered to remove impurities in the cooking wine, so that the cooking wine is clear and transparent and has better luster. However, in actual production, the processed cooking wine is easy to precipitate and get turbid after being stored for 2-3 weeks, which seriously affects the quality and the sense of the cooking wine, and therefore, how to simultaneously ensure the flavor and the storage stability of the cooking wine is a problem to be solved at present.
Disclosure of Invention
In order to ensure the flavor and the storage stability of cooking wine, the application provides the cooking wine and a preparation method thereof.
In a first aspect, the application provides a cooking wine, which adopts the following technical scheme:
a cooking wine is prepared from the following raw materials: 25-30 parts of yellow wine, 0.5-0.8 part of tsaoko amomum fruits, 0.2-0.5 part of dried orange peels, 1-3 parts of tea leaves, 0.5-0.8 part of star anises, 0.1-0.2 part of fennel, 0.1-0.2 part of ginger, 0.08-0.12 part of purple perilla and 60-80 parts of water.
By adopting the technical scheme, the tsaoko amomum fruits have the fishy smell removing effect, and meanwhile, the tsaoko amomum fruits also can promote digestion, eliminate dampness and activate the spleen; the bitter taste of the dried orange peel can coordinate other tastes, can remove fishy smell, and can also strengthen spleen, stimulate appetite and improve the taste of eaters; the tannin contained in the tea has an astringent effect, can control fishy smell to a certain extent, and can be combined with protein in the cooking wine to form precipitate, so that the possibility of turbidity generation of the cooking wine in the subsequent storage process is reduced; the anise, the fennel, the ginger and the perilla serve as spices, so that on one hand, fishy smell can be removed, on the other hand, the special fragrance of the spices has the effect of improving the flavor of the cooking wine, and the fishy smell can be covered to a certain extent. By compounding the raw materials, the prepared cooking wine has a good flavor.
Preferably, the compound is prepared from the following raw materials: 26-28 parts of yellow wine, 0.6-0.7 part of tsaoko amomum fruits, 0.3-0.4 part of dried orange peels, 2-3 parts of tea leaves, 0.7-0.8 part of star anises, 0.2 part of fennel, 0.2 part of ginger, 0.10-0.11 part of purple perilla and 75-78 parts of water.
By adopting the technical scheme, the cooking wine is better ensured to have better flavor.
In a second aspect, the preparation method of the cooking wine provided by the application adopts the following technical scheme:
a preparation method of cooking wine comprises the following steps:
s1, crushing tsaoko amomum fruits, dried tangerine peels, tea leaves, star anise, fennel, ginger and purple perilla according to a ratio to obtain spice powder, and leaching the spice powder by using an ethanol water solution according to the weight ratio of the spice powder to the ethanol water solution of 1: 10 to obtain a spice leaching solution;
s2, uniformly mixing the spice leaching liquor, yellow wine and water according to the proportion to obtain primary cooking wine, and standing the primary cooking wine for 40-50 h;
s3, extracting the supernatant in the primary cooking wine, and filtering by using diatomite to obtain a finished product.
By adopting the technical scheme, impurities such as protein and the like contained in the cooking wine can be effectively removed, so that the flavor and the storage stability of the cooking wine are ensured to a certain extent.
Preferably, in step S2, after the primary cooking wine is kept stand for 25 hours, the supernatant is extracted, the tannin is added into the supernatant according to the weight ratio of the supernatant to the tannin of 1: 0.03-0.05, and the standing is continued for 15-25 hours.
By adopting the technical scheme, the primary cooking wine is kept stand for a certain time, so that the protein contained in the cooking wine can be combined with the tannin contained in the tea leaves to form a precipitate, the possibility of turbidity generation of the cooking wine in the storage process is reduced, and the storage stability of the cooking wine is improved.
Preferably, the diatomite and the tannin are weighed according to the weight ratio of 1: 1-2, the tannin is dissolved in water to prepare tannin water solution with the concentration of 25wt%, the diatomite is added into the tannin water solution, the heating is carried out for 40-50min at the temperature of 60-80 ℃, the modified diatomite is filtered and dried to obtain the modified diatomite, and then the primary cooking wine is filtered by the modified diatomite.
Through adopting above-mentioned technical scheme, utilize diatomaceous earth to adsorb tannin to in filtering process, make diatomaceous earth can better filter the protein that contains in the cooking wine, further improve the storage stability of cooking wine.
Preferably, the spice powder has a particle size of 2-4 mm.
Preferably, in step S1, the weight ratio of ethanol to water in the ethanol water solution is 1: 3.
Preferably, in step S1, the spice is extracted after heating the ethanol aqueous solution to 35 ℃.
Through adopting above-mentioned technical scheme, can be better guarantee the leaching effect, reduce the leaching amount of dope in the spices simultaneously to ensure subsequent filter effect.
In summary, the present application has the following beneficial effects:
1. according to the application, the effect of removing fishy smell of the cooking wine is achieved by utilizing the tsaoko amomum fruits, the dried tangerine peels and the tea leaves, and meanwhile, the flavor of the cooking wine is improved by means of the anise, the fennel, the ginger and the purple perilla, so that the cooking wine has a better flavor.
2. According to the method, the standing procedure is added in the preparation of the cooking wine, the tannin is added to precipitate the protein contained in the cooking wine, and the residual protein in the cooking wine is further filtered by means of the tannin-modified diatomite, so that the possibility that the cooking wine is turbid in the subsequent storage process can be effectively reduced, and the storage stability of the cooking wine is effectively improved.
Detailed Description
The present application will be described in further detail with reference to examples.
The cooking wine is prepared by taking yellow wine as base wine and adding spice leachate, and during the production process, the cooking wine can be precipitated and turbid after being stored for 2-3 weeks. In order to ensure the quality and the sense of the cooking wine, the applicant finds that the protein in the cooking wine can be effectively removed by adding a standing link, adding tannin into the cooking wine and then filtering the cooking wine by using diatomite based on the aim of effectively removing the protein. In addition, the present applicant has tried to modify diatomaceous earth with tannin to further improve the filtering effect for better protein removal, and found that the protein removal effect is optimal, and thus, the present application has been made based on the above findings.
The raw materials used in the application are yellow wine purchased from Shanghai Sancheng name of the last ruler of the Xia Dynasty actual company Limited with a goods number of 4524; tannin was purchased from Zhengzhou yu and food additives limited, having a cat # ffj; diatomaceous earth was purchased from Hebei Hemiguang mineral products, Inc. under the product number 001.
Preparation example of modified diatomaceous earth
Preparation example 1
According to the actual usage amount of the diatomite, weighing the diatomite and the tannin according to the weight ratio of 1: 1 of the diatomite to the tannin, putting the tannin into water to prepare tannin aqueous solution with the concentration of 25wt%, putting the diatomite into the tannin aqueous solution, heating the diatomite in water bath at 60 ℃ for 40min, filtering and drying the diatomite to obtain the modified diatomite.
Preparation example 2
According to the actual usage amount of the diatomite, weighing the diatomite and the tannin according to the weight ratio of 1: 1.5, putting tannin into water to prepare tannin aqueous solution with the concentration of 25wt%, putting the diatomite into the tannin aqueous solution, heating the diatomite in water bath at 70 ℃ for 45min, filtering and drying the diatomite to obtain the modified diatomite.
Preparation example 3
According to the actual usage amount of the diatomite, weighing the diatomite and the tannin according to the weight ratio of 1: 2, putting the tannin into water to prepare tannin aqueous solution with the concentration of 25wt%, putting the diatomite into the tannin aqueous solution, heating the diatomite in water bath at 80 ℃ for 50min, filtering and drying the diatomite to obtain the modified diatomite.
Preparation example 4
According to the actual usage amount of the diatomite, weighing the diatomite and the tannin according to the weight ratio of 1: 3, putting tannin into water to prepare 25wt% tannin water solution, putting the diatomite into the tannin water solution, heating the diatomite in a water bath at 60 ℃ for 40min, filtering and drying the diatomite to obtain the modified diatomite.
Examples
The cooking wines of examples 1 to 8 were prepared in the same manner except that the blending amount of the raw material components was different, as shown in table 1.
The preparation method of cooking wine is described by taking example 1 as an example:
s1, crushing tsaoko amomum fruits, dried orange peels, tea leaves, star anise, fennel, ginger and purple perilla according to a ratio to obtain spice powder, wherein the grain size of the spice powder is within the range of 2-4mm after the spice powder is crushed; preparing an ethanol aqueous solution according to the weight ratio of ethanol to water of 1: 3, and heating the ethanol aqueous solution to 35 ℃; then extracting the spice powder by using an ethanol water solution according to the weight ratio of the spice powder to the ethanol water solution of 1: 10, purifying twice, and combining the extract liquor to obtain a spice extract liquor;
s2, uniformly mixing the spice leaching liquor, yellow wine and water according to the proportion to obtain primary cooking wine, and standing the primary cooking wine for 40 hours;
s3, extracting the supernatant in the primary cooking wine, and filtering by using diatomite to obtain a finished product.
Table 1 blending amounts of raw material components in examples 1 to 8
Figure 167813DEST_PATH_IMAGE002
Example 9
This example differs from example 1 only in that the primary cooking wine is left to stand for 45 hours in step S2.
Example 10
This example differs from example 1 only in that the primary cooking wine is left to stand for 50 hours in step S2.
Example 11
This example differs from example 1 only in that the primary cooking wine is left to stand for 30 hours in step S2.
Example 12
The present example is different from example 1 only in that in step S2, after the primary cooking wine is allowed to stand for 25 hours, the supernatant is extracted, tannin is added to the supernatant according to the weight ratio of 1: 0.03 of the supernatant to the tannin, and the standing is continued for 15 hours.
Example 13
The present example is different from example 11 only in that in step S2, after the primary cooking wine is allowed to stand for 25 hours, the supernatant is extracted, tannin is added to the supernatant according to the weight ratio of 1: 0.04 of the supernatant to the tannin, and the standing is continued for 15 hours.
Example 14
The present example is different from example 11 only in that in step S2, after the primary cooking wine is allowed to stand for 25 hours, the supernatant is extracted, tannin is added to the supernatant according to the weight ratio of 1: 0.05, and the standing is continued for 15 hours.
Example 15
The present example is different from example 11 only in that in step S2, after the primary cooking wine is allowed to stand for 25 hours, the supernatant is extracted, tannin is added to the supernatant according to the weight ratio of 1: 0.06 of the supernatant to the tannin, and the standing is continued for 15 hours.
Example 16
This example differs from example 1 only in that, in step S3, the primary cooking wine was filtered using the modified diatomaceous earth of preparation example 1.
Example 17
This example differs from example 1 only in that, in step S3, the primary cooking wine was filtered using the modified diatomaceous earth of preparation example 2.
Example 18
This example differs from example 1 only in that, in step S3, the primary cooking wine was filtered using the modified diatomaceous earth of preparation example 3.
Example 19
This example differs from example 1 only in that, in step S3, the primary cooking wine was filtered using the modified diatomaceous earth of preparation example 4.
Comparative example
Comparative example 1
The cooking wine produced on the same day purchased from the Chen minister food Co., Ltd, Beijing is taken as the comparative example, and the main raw materials of the cooking wine are water, edible essence, yellow wine, edible salt, spice, sodium glutamate and caramel color, wherein the spice comprises aniseed, cassia bark, pepper, fennel and amomum fruit.
Comparative example 2
The difference between the comparative example 1 and the example 1 is only that the tsaoko amomum fruit, the tangerine peel and the tea leaves are replaced by equal amount of yellow wine.
Comparative example 3
Comparative example 1 differs from example 1 only in that anise, fennel, ginger and perilla were replaced with equal amounts of yellow wine.
Comparative example 4
Comparative example 1 differs from example 1 only in that, after the primary koji was obtained in step S2, filtration was carried out directly with diatomaceous earth without leaving a standing treatment.
Performance test
Test one, 5 food professionals were invited to score the wine just made in each example and each comparative example, mainly for initial appearance and initial taste, with the results averaged as follows:
appearance: 5 points (the liquid is clear and glossy, and has no precipitation and turbidity phenomenon), 4 points (the liquid is clear and has light turbidity phenomenon), 3 points (the liquid is not clear and has no luster and has obvious turbidity phenomenon), and 2 points (the liquid is turbid and has obvious precipitation at the bottom).
And (3) taste: 5 points (mellow, refreshing, no astringent feeling and no peculiar smell), 4 points (mellow, fresh and no peculiar smell), 3 points (slightly astringent feeling and no peculiar smell), and 2 points (bitter, or rancidity and other peculiar smells).
And secondly, respectively taking 10 samples of the cooking wine in each example and each proportion, standing the samples in a normal temperature environment, observing the appearance of each group of cooking wine regularly on the 7 th day, the 14 th day, the 21 st day and the 28 th day, and grading the appearance and the taste of the cooking wine according to the grading standard in the first test, wherein the average value of each group is taken.
TABLE 2 test results of test one and test two
Figure DEST_PATH_IMAGE004
Figure DEST_PATH_IMAGE006
Description of the drawings: the numerical values in Table 2 are given in units of minutes.
Referring to table 2, the cooking wine of examples 1 to 8 has superior flavor when stored for 3 weeks and 4 weeks and also shows only slight clouding in appearance, as compared to comparative examples 1 to 4, indicating that the cooking wine disclosed in the present application has superior flavor and the storage stability of the cooking wine is better improved by adding a standing procedure during the preparation process.
By combining the example 1 and the examples 9 to 11, the cooking wine is allowed to stand for the time range disclosed by the application, so that impurities such as protein in the cooking wine can be better precipitated, and the subsequent storage stability of the cooking wine can be better improved.
Combining examples 1, 12 to 15, the cooking wine exhibited superior flavor and storage stability after tannin was added to the cooking wine, indicating that addition of tannin in the weight ratio disclosed herein helps protein to form complex with tannin and precipitate, thereby ensuring better flavor and storage stability of the cooking wine.
By combining the cooking wine with the examples 1, 16 to 18 and filtering the cooking wine by using the tannin modified diatomite, the cooking wine has better flavor and storage stability, which shows that the modified diatomite can further remove protein contained in the cooking wine, thereby better improving the flavor and storage stability of the cooking wine. The flavor and storage stability of the cooking wine in example 19 are slightly weaker than those of the cooking wine in example 18, and it is shown that more tannins are bound on the surface of the diatomite along with the increase of the use amount of the tannins, so that the removal of impurities such as proteins in the cooking wine by the modified diatomite tends to be assisted by the reaction between the tannins and the proteins, and the data show that after the proper amount of tannins are bound on the surface of the diatomite, the removal of the impurities such as proteins in the cooking wine by the modified diatomite is achieved by the reaction between the tannins and the proteins and the adsorption force of the diatomite to the impurities such as proteins, and the two actions are matched with each other, so that the impurities such as proteins in the cooking wine can be better removed.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims (8)

1. The cooking wine is characterized by being prepared from the following raw materials: 25-30 parts of yellow wine, 0.5-0.8 part of tsaoko amomum fruits, 0.2-0.5 part of dried orange peels, 1-3 parts of tea leaves, 0.5-0.8 part of star anises, 0.1-0.2 part of fennel, 0.1-0.2 part of ginger, 0.08-0.12 part of purple perilla and 60-80 parts of water.
2. A cooking wine as claimed in claim 1, characterised in that: the preparation method comprises the following steps: 26-28 parts of yellow wine, 0.6-0.7 part of tsaoko amomum fruits, 0.3-0.4 part of dried orange peels, 2-3 parts of tea leaves, 0.7-0.8 part of star anises, 0.2 part of fennel, 0.2 part of ginger, 0.10-0.11 part of purple perilla and 75-78 parts of water.
3. A process for preparing a cooking wine as claimed in any one of claims 1 to 2, characterised in that: the method comprises the following steps:
s1, crushing tsaoko amomum fruits, dried tangerine peels, tea leaves, star anise, fennel, ginger and purple perilla according to a ratio to obtain spice powder, and leaching the spice powder by using an ethanol water solution according to the weight ratio of the spice powder to the ethanol water solution of 1: 10 to obtain a spice leaching solution;
s2, uniformly mixing the spice leaching liquor, yellow wine and water according to the proportion to obtain primary cooking wine, and standing the primary cooking wine for 40-50 h;
s3, extracting the supernatant in the primary cooking wine, and filtering by using diatomite to obtain a finished product.
4. The preparation method of cooking wine according to claim 3, characterized in that: in step S2, after the primary cooking wine is kept stand for 25 hours, supernatant is extracted, tannin is added into the supernatant according to the weight ratio of 1: 0.03-0.05, and the mixture is kept stand for 15-25 hours.
5. The preparation method of cooking wine according to claim 3, characterized in that: weighing diatomite and tannin according to the weight ratio of 1: 1-2, dissolving tannin in water to prepare 25wt% tannin water solution, adding diatomite into the tannin water solution, heating at 60-80 ℃ for 40-50min, filtering and drying to obtain modified diatomite, and filtering the primary cooking wine by using the modified diatomite.
6. The preparation method of cooking wine according to claim 3, characterized in that: the spice powder has a particle size of 2-4 mm.
7. The preparation method of cooking wine according to claim 3, characterized in that: in step S1, the weight ratio of ethanol to water in the ethanol water solution is 1: 3.
8. The preparation method of cooking wine according to claim 3, characterized in that: in step S1, the spice is extracted after heating the ethanol aqueous solution to 35 ℃.
CN202110691152.0A 2021-06-22 2021-06-22 Cooking wine and preparation method thereof Pending CN113367314A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115669904A (en) * 2022-10-27 2023-02-03 上海宝鼎酿造有限公司 Preparation method of seasoning cooking wine and seasoning cooking wine

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103156145A (en) * 2011-12-08 2013-06-19 张庆之 Cooking wine
CN107779371A (en) * 2017-11-09 2018-03-09 江南大学 Specificity removes the method for dimerization alpha amylase inhibitor and class avenin in yellow rice wine
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103156145A (en) * 2011-12-08 2013-06-19 张庆之 Cooking wine
CN107779371A (en) * 2017-11-09 2018-03-09 江南大学 Specificity removes the method for dimerization alpha amylase inhibitor and class avenin in yellow rice wine
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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115669904A (en) * 2022-10-27 2023-02-03 上海宝鼎酿造有限公司 Preparation method of seasoning cooking wine and seasoning cooking wine

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Application publication date: 20210910