Preparation process of spice for brewing seasoning wine

Abstract

The preparation process comprises the following steps: selecting Xiangxue wine, edible alcohol and spices such as fennel, pepper, dried orange peel, cinnamon and clove as raw materials; cleaning the sterilizing and soaking tank by using clean tap water and alkali liquor, and meanwhile, cleaning the spice raw materials to remove dust and impurities on the spices; putting the cleaned spices into a soaking tank, performing crushing, then pumping hot water into the soaking tank, and performing mixing and stirring; sealing and soaking the uniformly mixed solution for two days, pumping Xiangxue wine and edible alcohol into a soaking tank, uniformly stirring, and sealing and soaking for five days to ensure uniform soaking; performing filter pressing on the soaked spice juice through a plate-and-frame filter press, and temporarily storing primary aromatic vinasse juice obtained by filter pressing in a clear wine tank; and adding chitosan into the sake tank, clarifying for 2 days to obtain a semi-finished product aromatic vinasse juice solution, and filtering, sterilizing and filling to obtain the finished product aromatic vinasse juice.

Description

technical field [0001] The invention relates to a preparation process of spices, in particular to a preparation process of spices for seasoning wine brewing. Background technique [0002] Cooking wine is wine specially used for cooking seasoning. Cooking wine is a new variety developed on the basis of yellow rice wine. It is made from 30% to 50% yellow rice wine and added some spices and seasonings. The overwhelming majority of cooking wine used in my country's consumer market is also made of yellow rice wine, adding a small number of spices and seasonings such as ginger and spring onion to make. There is also no special seasoning wine specially made for different livestock and poultry meat products. [0003] At present, this kind of seasoning wine is not effective in enhancing the aroma and deodorization of cooked meat products. When cooking livestock and poultry meat, consumers need to use some plants such as pepper, fennel, and cinnamon for deodorization, flavoring, and...

AI Technical Summary

Problems solved by technology

[0004] 1. Inconvenient to use, more casual to use, and inaccurate measurement;

[0005] 2. The cooking time is short, and the utilization rate of active ingredients of spices is low;

[0006] 3. Some residues and impurities of spices will be brought into food dishes, affecting the visual aesthetics and quality of food;

[0007] 4. Sometimes the flavors of similar dishes are quite different, and the quality is not balanced and stable enough