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Seasoning wine and preparation method thereof

A technology for seasoning wine and spice extract, which is applied in the preparation of alcoholic beverages, food preparation, ingredients of alcoholic foods, etc., can solve problems such as affecting product quality, large amount of spices used, hidden dangers of food safety, etc., and achieve stable product quality. , It is not easy for bacteria to exceed the standard, and the effect of avoiding alcohol volatilization

Active Publication Date: 2014-12-10
四川清香园调味品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the traditional seasoning wine production process, the spice liquid is often extracted by soaking. This process uses a large amount of spices and high production costs. The oil and other substances contained in the spices will enter the product together, resulting in precipitation of the product and affecting the appearance of the product. In addition, if the spices are not stored properly, aflatoxin B1 will be produced. Aflatoxin B1 is not volatile. If the traditional soaking process is used, aflatoxin B1 will enter the filtrate and then enter the product, which may cause aflatoxin in the product. Toxin B1 exceeds the standard. At the same time, if the soaking process is improperly managed, bacteria will easily exceed the standard, and it is not easy to sterilize in the later stage, which will easily bring food safety hazards; traditional seasoning wine production processes often use diatomite and other filtration methods. The removal effect of sediment is limited, which affects the clarity of the product; in the traditional seasoning wine production process, alcohol is added before high-temperature sterilization, which is easy to cause alcohol volatilization, which is not conducive to the precise control of the alcohol content of the finished cooking wine and affects product quality

Method used

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  • Seasoning wine and preparation method thereof
  • Seasoning wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A seasoning wine, characterized in that it contains the following components: in parts by weight,

[0032]

[0033] The spice extract is composed of star anise, sanna, cinnamon, clove, nutmeg, cardamom, grass fruit, fragrant fruit, amomum, black pepper, cumin and water in a weight ratio: 0.1:0.05:0.025:0.2:0.1: 0.05: 0.05: 0.05: 0.1: 0.05: 0.1: 50;

[0034] The alcohol content of the fermented base wine is 10% by volume at a temperature of 20°C.

[0035] The preparation method of the above-mentioned seasoning wine includes the following steps:

[0036] A. Preparation of spice extract:

[0037] Use a grinder to separate by weight 0.1 part of star anise, 0.05 part of San Nai, 0.025 part of cinnamon, 0.2 part of clove, 0.1 part of nutmeg, 0.05 part of cardamom, 0.05 part of grass fruit, 0.05 part of vanilla, 0.1 part of Amomum, 0.05 part by weight. 1 part of black pepper and 0.1 part of fennel spice raw materials are crushed to a size of 200 mesh, then 50 parts by weight of water ...

Embodiment 2

[0045] A seasoning wine, characterized in that it contains the following components: in parts by weight,

[0046]

[0047] The spice extract is composed of star anise, sanna, cinnamon, clove, nutmeg, cardamom, grass fruit, fragrant fruit, amomum, black pepper, cumin and water in a weight ratio: 0.15:0.1:0.05:0.25:0.15: 0.1: 0.1: 0.1: 0.15: 0.1: 0.15: 50;

[0048] The alcohol content of the fermentation base wine is 9% by volume at a temperature of 20°C.

[0049] The preparation method of the above-mentioned seasoning wine includes the following steps:

[0050] A. Preparation of spice extract:

[0051] Use a grinder to separate 0.15 parts by weight of star anise, 0.1 parts of sanna, 0.05 parts of cinnamon, 0.25 parts of cloves, 0.15 parts of nutmeg, 0.1 parts of cardamom, 0.1 parts of grass fruit, 0.1 parts of fennel, 0.15 parts of Amomum, 0.1 parts by weight. 1 part of black pepper and 0.15 part of cumin spice raw material are crushed to a size of 80 mesh, then 50 parts by weight of w...

Embodiment 3

[0059] A seasoning wine, characterized in that it contains the following components: in parts by weight,

[0060]

[0061] The spice extract is composed of star anise, sanna, cinnamon, clove, nutmeg, cardamom, grass fruit, fragrant fruit, amomum, black pepper, cumin and water in a weight ratio: 0.12:0.07:0.04:0.22:0.12: 0.07: 0.07: 0.07: 0.12: 0.07: 0.12: 50;

[0062] The alcohol content of the fermentation base wine is 12% by volume at a temperature of 20°C.

[0063] The preparation method of the above seasoning wine includes the following steps:

[0064] A. Preparation of spice extract:

[0065] Using a pulverizer, respectively, in parts by weight, 0.12 parts star anise, 0.07 parts San Nai, 0.04 parts cinnamon, 0.22 parts cloves, 0.12 parts nutmeg, 0.07 parts cardamom, 0.07 parts grass fruit, 0.07 parts vanilla, 0.12 parts Amomum, 0.07 parts 1 part of black pepper and 0.12 part of fennel spice raw materials are crushed to a size of 140 mesh, then 50 parts by weight of water are adde...

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Abstract

The invention discloses seasoning wine and a preparation method thereof. The seasoning wine comprises the following components in parts by weight: 10-30 parts of a spice extracting solution, 4-6 parts of monosodium glutamate, 10.5-12 parts of edible salt, 0.5-2 parts of white granulated sugar, 0.2-1 part of caramel colour, 400-600 parts of fermentation base liquor, 50-80 parts of 95 percent edible alcohol and 269-524.8 parts of water. The preparation method of the seasoning wine comprises the following steps: preparing the spice extracting solution, blending, sterilizing, filtering and the like. Compared with the prior art, the seasoning wine has the advantages that the spice extracting solution which is thick in fragrance can be obtained from a few spices, and thus the cost is saved; materials such as grease in the spices can be prevented from entering the cooking wine product to cause precipitates in the cooking wine; in addition, the seasoning wine is sterilized at a high temperature before the edible alcohol is added, so that the alcoholic strength of the finished cooking wine is conveniently and accurately controlled; precipitates are removed by virtue of membrane filtration in the later phase, and thus the stable quality of the seasoning wine is ensured.

Description

Technical field [0001] The invention relates to the field of food seasoning production, in particular to a seasoning wine and a preparation method thereof. Background technique [0002] Seasoning wine is a liquid seasoning prepared by adding edible salt to fermented wine, distilled wine or edible alcohol as the main component, and plant spices can also be added. Seasoning wine has the effect of removing fishy and mutton. It is one of the essential condiments in daily life. It has a wide range of uses and is convenient to use. It is favored by more and more culinary masters and family consumers, and the market demand is increasing. [0003] However, in the traditional seasoning wine production process, soaking is used to extract the spice liquid. This process uses a large amount of spice and high production cost. The oil and other substances contained in the spice will enter the product together, resulting in precipitation of the product and affecting the appearance of the product. ...

Claims

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Application Information

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IPC IPC(8): A23L1/22C12G3/06A23L27/00
CPCA23L27/20A23V2002/00A23V2250/08A23V2250/082A23V2250/21A23V2300/24A23V2300/34
Inventor 薛建华邓晓王福中梁建明唐建谭檑李磊
Owner 四川清香园调味品股份有限公司
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