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A kind of production technology of highly compound cooking wine

A production process and composite material technology, which is applied in the field of food processing, can solve the problems such as the effect of deodorization and aroma enhancement is not good enough, the flavor and taste are affected, and the dosage is difficult to control, so as to save energy, improve flavor and color, and tender The effect of sliding effect

Active Publication Date: 2022-05-06
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The purpose of either way is to remove the fishy smell and increase the aroma when cooking, especially the meat dishes, but the effect of using a single wine is not good enough, and some spices, green onions, and ginger are needed to add flavor. Remove fishy smell and enhance fragrance
In particular, it is difficult to control the dosage of liquor and alcohol, which will affect the flavor and taste of dishes with alcohol residue, while the dosage of low-alcohol wine, beer, and rice wine is too large, and the cost is relatively high

Method used

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  • A kind of production technology of highly compound cooking wine

Examples

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Comparison scheme
Effect test

Embodiment 1

[0034] A kind of highly compound cooking wine production technology, comprises the following steps:

[0035] 1. Preparation of sorghum wine:

[0036] (A) Moisturizing: the sorghum is pressed into 4 petals with a roller press, and 50% of the normal temperature water is added by its weight to moisten the water for 10 hours and set aside;

[0037] (B) Cooking: the sorghum that has been moistened with water is put into a steamer and steamed under normal pressure for 3 hours, then taken out and cooled naturally to 45°C for later use;

[0038] (C) inoculation: add the rhizopus dako that crosses 60 mesh sieves through pulverizer by sorghum weight, and 1.8 times of aseptic water mix evenly for subsequent use;

[0039] (D) Fermentation: put into the fermenter for fermentation after receiving the seeds, the fermentation temperature is controlled at 25°C, the fermentation time is 20 days, and the alcohol content reaches 18% to obtain sorghum wine mash;

[0040] (E) Squeeze: the sorghum...

Embodiment 2

[0046] A kind of highly compound cooking wine production technology, comprises the following steps:

[0047] 1. Preparation of sorghum wine:

[0048] (A) Moisturizing: the sorghum is pressed into 5 petals with a roller press, and 55% of normal temperature water is added by its weight to moisten the water for 12 hours and set aside;

[0049] (B) Cooking: the sorghum that has been moistened with water is put into a steamer and steamed at normal pressure for 2.5 hours, then taken out and naturally cooled to 43°C for later use;

[0050] (C) inoculation: add the rhizopus dako that crosses 60 mesh sieves through pulverizer by sorghum weight, and 2 times of aseptic water mix evenly for subsequent use;

[0051] (D) Fermentation: put into the fermenter for fermentation after receiving the seeds, the fermentation temperature is controlled at 28°C, the fermentation time is 18 days, and the alcohol content reaches 17% to obtain sorghum wine mash;

[0052] (E) Squeeze: The sorghum wine m...

Embodiment 3

[0058] A kind of highly compound cooking wine production technology, comprises the following steps:

[0059] 1. Preparation of sorghum wine:

[0060] (A) Moisturizing: the sorghum is pressed into 6 petals with a roller press, and 60% of the normal temperature water is added by its weight to moisten the water for 14 hours and set aside;

[0061] (B) Cooking: put the sorghum moistened with water into a steamer and steam for 2 hours under normal pressure, then take it out and cool it down to 45°C for later use;

[0062] (C) inoculation: add the rhizopus dako that crosses 60 mesh sieves that pulverizes through pulverizer by sorghum weight, and 2.2 times of sterile water mix evenly for subsequent use;

[0063] (D) Fermentation: After picking the seeds, put them into a fermenter for fermentation, the fermentation temperature is controlled at 30°C, the fermentation time is 15 days, and the alcohol content reaches 16% to obtain sorghum wine mash;

[0064] (E) Squeeze: the sorghum wi...

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Abstract

The invention discloses a production process of highly compound cooking wine, which comprises the following steps: (1) after sorghum is steamed, Daqu is added to ferment it into sorghum wine, and the sorghum wine is squeezed out for aging; (2) the remaining sorghum slag is added into bran, Soybean meal, spices and Aspergillus niger are mixed and fermented to obtain sorghum distiller's residue, and then the aged sorghum wine obtained in step (1) is added, soaked and extracted to obtain mixed sorghum residue wine, and compound cooking wine is obtained after refining. The cooking wine prepared by this process has a special aroma, a high amino acid nitrogen content of 1.2g / L, and an alcohol content of 20-30 degrees.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of highly compound cooking wine. Background technique [0002] At present, there are many kinds of cooking wines on the market, and the alcohol content is 10-15 degrees; there are onion and ginger flavors, five-flavored, original flavors and other flavor cooking wines; there are cooking wines blended with alcohol; cooking wines produced by fermented wine; , Wine, and beer are directly used as cooking wine. The purpose of either way is to remove the fishy smell and increase the aroma when cooking, especially the meat dishes, but the effect of using a single wine is not good enough, and some spices, green onions, and ginger are needed to add flavor. Remove fishy smell and increase fragrance. Especially the consumption of white wine and alcohol is not easy to grasp, which will affect local flavor and mouthfeel in dishes with residual alcohol taste, while the con...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24C12G3/021C12G3/02C12G3/04C12G3/06
CPCA23L27/24C12G3/021C12G3/02A23V2002/00A23V2250/082A23V2300/34
Inventor 樊君郭建赵辉平郑鸥周红梅
Owner QIANHE CONDIMENT & FOOD CO LTD
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