CN108740957A - A kind of seasoning wine and preparation method thereof - Google Patents
A kind of seasoning wine and preparation method thereof Download PDFInfo
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- CN108740957A CN108740957A CN201810640258.6A CN201810640258A CN108740957A CN 108740957 A CN108740957 A CN 108740957A CN 201810640258 A CN201810640258 A CN 201810640258A CN 108740957 A CN108740957 A CN 108740957A
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- 238000000605 extraction Methods 0.000 claims description 23
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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
- A23L27/20—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
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of seasoning wines and preparation method thereof.Seasoning wine is made of various plants spice, monosodium glutamate, edible salt, yellow rice wine and water；The various plants spice includes following component：By weight, anise 0.5-0.75 parts, 0.2-0.3 parts of tsaoko, 0.25-0.38 parts of dried orange peel, 0.25-0.38 parts of galingal, 0.25-0.38 parts of Chinese cassia tree, Bi dial 0.2-0.3 parts, 0.2-0.3 parts of black pepper, 0.1-0.15 parts of spiceleaf, 0.1-0.15 parts of caraway seeds, 0.1-0.15 parts of fennel seeds, naphthalene 0.1-0.15 parts of mountain, 0.05-0.075 parts of cloves, 0.1-0.2 parts of hawthorn.The seasoning wine of the present invention can significantly remove the fishy smell in meat, without additional addition plant spice when culinary art, and also have flavouring taste, increase appetite, nourishing the stomach, the digestant function of invigorating the spleen, using being also convenient for.
Description
Technical field
The present invention relates to flavouring technical fields, more particularly, to a kind of seasoning wine and preparation method thereof.
Background technology
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%~50% yellow rice wine, in addition adds some fragrance and seasoning makes.China consumes at present
The cooking wine overwhelming majority used in market is also a small number of spices and seasoning such as to use yellow rice wine, then add ginger green onion be made.Do not have also
There is the seasoning special wine specifically for different livestock and poultry meat making.
Current this kind of seasoning wine is not notable enough to the Titian deodorization effect of meats food, and consumer is in culinary art livestock meat
Then need to reuse the plant such as Chinese prickly ash, fennel, Chinese cassia tree, cloves, cardamom, the root of Dahurain angelica, Radix Angelicae Sinensis of some deodorizations, flavoring, Titian when product
Equal spices, just can make the color, smell and taste of food reach ideal effect.Using when these solid spices mainly using its volatilization
Oily and effective bioactive substance, the disadvantage is that：1, inconvenient to use, use is more random, and metering is inaccurate；2 and cooking length of time
Shorter, spice utilization rate of active components is low；Some residue impurity of 3 spices can bring food dish into, influence regarding for food
Feel aesthetic appearance and quality；4, it is larger, the inadequate equalization stable of quality that will appear flavor difference with dishes sometimes.
In view of this, special propose the present invention.
Invention content
The first object of the present invention is to provide a kind of seasoning wine, which can significantly remove livestock and poultry meat and seafood
Fishy smell in equal meats, without additionally adding the plant spice of deodorization, flavoring, Titian when culinary art, and also have flavouring taste,
Increase appetite, nourishing the stomach, the digestant function of invigorating the spleen, using being also convenient for.
The second object of the present invention is to provide above-mentioned condiment method for preparing medicated wine, and this method can be extracted effectively in spice
Active ingredient improves the utilization rate of food materials, and method flow is simple, easily industrialized production.
In order to achieve the goal above, the present invention provides following technical schemes：
A kind of seasoning wine is mainly made of various plants spice, monosodium glutamate, edible salt, yellow rice wine and water；
The various plants spice includes following component：By weight, anise 0.5-0.75 parts, tsaoko 0.2-
0.3 part, 0.25-0.38 parts of dried orange peel, 0.25-0.38 parts of galingal, 0.25-0.38 parts of Chinese cassia tree, Bi dial 0.2-0.3 parts, black peppers
0.2-0.3 parts, 0.1-0.15 parts of spiceleaf, 0.1-0.15 parts of caraway seeds, 0.1-0.15 parts of fennel seeds, naphthalene 0.1-0.15 parts of mountain, fourth
0.05-0.075 parts fragrant, 0.1-0.2 parts of hawthorn.
The present invention seasoning wine in containing anise, tsaoko, dried orange peel, galingal, Chinese cassia tree, Bi dial, black pepper, spiceleaf, caraway
The various plants spices such as seed, fennel seeds, mountain naphthalene, cloves and hawthorn, these spices emphasize particularly on different fields a little in terms of seasoning, mixing
It can maximize favourable factors and minimize unfavourable ones, act synergistically after together, improve seasoning wine deodorization, the effect of flavouring, more in particular for effect when fricassee
Significantly.Compared to traditional seasoning wine, seasoning wine of the invention is for the plant without additionally adding deodorization, flavoring, Titian when cooking
Object spice, and also there is flavouring taste, increase appetite, nourishing the stomach, the digestant function of invigorating the spleen, using being also convenient for.
Specifically, anise has the function of in dispelling cold, middle benefit gas qi-regulating, analgesic and stomach tune；Tsaoko, temperature, eliminating dampness middle benefit gas, only
Vomiting；With analgesia, antibacterial, the effect of promoting to digest；Dried orange peel, temperature, regulating QI and lowering the adverseness whet the appetite in tune, eliminating dampness and eliminating phlegm, and qi-regulating is strong
Stomach cures mainly pipe abdomen fullness, promotes digestion；Galingal, heat, warming stomach for dispelling cold, regulating qi-flowing for relieving pain help digest, and there is antibacterial, cholagogic to help
Digest effect；Chinese cassia tree, heat, mends fire supporing yang protect into gastrointestinal peristalsis, have analgesia, calm, anticonvulsion, antibacterial, anti-inflammatory, antiulcer
Effect；Bi is dialled, the hot acrid flavour of gas, heat, warming spleen and stomach for dispelling cold, and lower gas analgesic, having effects that, which reduces fat, promotes digestion；Pepper, heat,
Warming spleen and stomach for dispelling cold, lower gas analgesic, antidiarrheal, appetizing；Spiceleaf gives off a strong fragrance, and has stronger antisepsis；Caraway seeds have aroma, have
It is aid digestion, wind dispelling and alleviation gaseous distention effect；Fennel seeds, temperature, warm kidney warm up liver, promoting qi circulation and relieving pain, cold-dispelling pain-relieving, regulating qi-flowing for harmonizing stomach, profit
Courage, liver protection；Kaempferia galanga, temperature, middle benefit gas dehumidifying, promoting the circulation of qi helps digestion, analgesic, warming spleen and stomach for dispelling cold, turbid, the promoting the circulation of qi of change, swelling and pain relieving, bitterly to stomach cold,
Indigestion is powerful；Inverse, warming kidney and enhancing yang drops in cloves, temperature, middle benefit gas, and protecting the spleen and stomach has the effect of antibacterial, desinsection, analgesia；Mountain
There is digestion gathered food, scattered blood stasis function can promote to digest, lipid-loweringing, decompression, antibacterial diuresis for short, bristly hair or beard, tepor.
In summary, seasoning wine of the invention has effects that centainly to improve functions of intestines and stomach, promotees digestion.
In addition, after tested, seasoning wine of the invention has the longer shelf-life, it is constant to can save triennium under room temperature
Matter.
The formula of the above seasoning wine of the present invention can also be further improved, to reach more technique effects, specifically such as
Under.
Preferably, it is mixed by the leaching liquor and monosodium glutamate, edible salt, yellow rice wine and water of the various plants spice.
On the one hand, for plant spice after extraction, active ingredient therein is more conducive to absorption of human body, can enhance health care work(
Effect.On the other hand, extraction can improve the content of fragrant pungent ingredient in cooking wine, improve the effect of deodorization Titian.
Extraction solvent used be it is edible, such as edible alcohol, water or the two mixed liquor etc..
Preferably, the leaching liquor is the leaching liquor that edible alcohol makees solvent.
Preferably, the number of degrees of the edible alcohol be 20~30%vol, preferably 23~30%vol, 26~30%vol, 28
~30%vol.
The number of degrees of edible alcohol have a major impact the recovery rate of extraction rate and active ingredient, when the number of degrees of edible alcohol
For 20~30%vol when, extraction rate is fast, and recovery rate is high.
The specific number of degrees can be the arbitrary value within the scope of 20~30%vol, such as 20%vol, 21%vol, 22%
Vol, 23%vol, 24%vol, 25%vol, 26%vol, 27%vol, 28%vol, 29%vol, 30%vol etc..It is wherein excellent
The range of choosing has 23~30%vol, 26~30%vol, 28~30%vol.
Preferably, the edible alcohol is that the fermented distilled top grade alcohol of grain is diluted through water.
The type of top grade alcohol is arbitrary, such as potato alcohol, rice alcohol, corn alcohol, sorghum alcohol etc., preferably
Corn and rice alcohol.
Preferably, the Alcohol degree of the seasoning wine is 16~18%vol.
Preferably, the content of salt is 1.2~2wt% in the seasoning wine, and the content of monosodium glutamate is 0.01~0.15wt%.
The content of salt and monosodium glutamate is mainly depending on the hobby of crowd.
Preferably, the various plants spice includes following component：By weight, anise 0.5-0.75 parts, grass
0.2-0.3 parts of fruit, 0.25-0.38 parts of dried orange peel, 0.25-0.38 parts of galingal, 0.25-0.38 parts of Chinese cassia tree, Bi dial 0.2-0.3 parts, it is black
0.2-0.3 parts of pepper, 0.1-0.15 parts of spiceleaf, 0.1-0.15 parts of caraway seeds, 0.1-0.15 parts of fennel seeds, mountain naphthalene 0.1-0.15
Part, 0.05-0.075 parts of cloves, 0.14-0.2 parts of hawthorn.
Preferably, the various plants spice includes following component：By weight, anise 0.6-0.75 parts, grass
0.24-0.3 parts of fruit, 0.29-0.38 parts of dried orange peel, 0.29-0.38 parts of galingal, 0.29-0.38 parts of Chinese cassia tree, Bi groups 0.24-0.3 parts,
0.24-0.3 parts of black pepper, 0.12-0.15 parts of spiceleaf, 0.12-0.15 parts of caraway seeds, 0.12-0.15 parts of fennel seeds, mountain naphthalene
0.12-0.15 parts, 0.06-0.075 parts of cloves, 0.16-0.2 parts of hawthorn.
Preferably, the various plants spice includes following component：By weight, anise 0.5-0.7 parts, tsaoko
0.27-0.3 parts, 0.33-0.38 parts of dried orange peel, 0.33-0.38 parts of galingal, 0.33-0.38 parts of Chinese cassia tree, Bi dial 0.27-0.3 parts, it is black
0.27-0.3 parts of pepper, 0.14-0.15 parts of spiceleaf, 0.14-0.15 parts of caraway seeds, 0.14-0.15 parts of fennel seeds, mountain naphthalene 0.14-
0.15 part, 0.07-0.075 parts of cloves, 0.1-0.18 parts of hawthorn.
Preferably, it is made of following component：
By weight, edible alcohol 10-13 parts, 20-35 parts of yellow rice wine, 1.2-2 parts of salt, 0.01-0.015 parts of monosodium glutamate,
53.8-65 parts of pure water, 0.5-0.75 parts of anise, 0.2-0.3 parts of tsaoko, 0.25-0.38 parts of dried orange peel, galingal 0.25-0.38
Part, 0.25-0.38 parts of Chinese cassia tree, Bi dial 0.2-0.3 parts, 0.2-0.3 parts of black pepper, 0.1-0.15 parts of spiceleaf, caraway seeds 0.1-
0.15 part, 0.1-0.15 parts of fennel seeds, naphthalene 0.1-0.15 parts of mountain, 0.05-0.075 parts of cloves, 0.1-0.2 parts of hawthorn.
The preparation of above-mentioned seasoning wine relates generally to mixed process, at the same may be selected be spice leach extraction method, this hair
It is bright preferably to use following methods：
The various plants spice is extracted with edible alcohol, obtains leaching liquor；
The leaching liquor is mixed with monosodium glutamate, edible salt and yellow rice wine, water is added thereto, is adjusted to required alcoholic strength.
Wherein, the means of extraction are arbitrary, such as are impregnated and either decocted or refluxing extraction.The present invention preferably flows back
Extraction, the temperature of reflux is preferably 50~75 DEG C, preferably 55~75 DEG C；Solid-liquid ratio when reflux is preferably 1:9~12, preferably soak
It carries repeatedly, the time extracted every time is preferably controlled between 45~60min.
Preferably, further include before the extraction：
The various plants condiment powder is broken to 20~40 mesh, preferably 30~40 mesh.
After crushed, the specific surface area of spice increases, recovery rate and extraction efficiency higher.The means of crushing are dry types,
Such as toothed roller type grinding or jaw crushing etc..
Preferably, the alcoholic strength of edible alcohol used when the extraction be 20~30%vol, preferably 23~30%vol,
26~30%vol, 28~30%vol.
Preferably, further include after the adjusting alcoholic strength：It is filtered with diatomite, removes impurity；
Preferably, further include after the filtering：High temperature sterilization；
The condition of the high temperature sterilization is preferably：Through 85-90 DEG C of high temperature 30~50 seconds.
Preferably, the method for the crushing is：It is crushed using toothed roller type grinding or jaw.
Preferably, before the extraction, purified treatment made to all plant spices, for example, impurity elimination, flushing, slice,
It dries.
Preferably, it carries out after sterilization filling, it is preferred to use 55-60 DEG C of medium temperature filling and sealing packaging.
To sum up, compared with prior art, invention achieves following technique effects：
(1) raw material of seasoning wine is naturally drawn materials, no chemical composition, more green safe；
(2) seasoning wine has significant deodorization Titian effect, significantly enhances appetite, and perfume is added without additional when for cooking
Pungent material；
(3) seasoning wine has significant health-care efficacy, can especially be obviously improved functions of intestines and stomach and the aid digestion function of invigorating the spleen；
(4) seasoning wine long shelf-life；
(5) seasoning wine is applied widely, can be used for fricassee, cooking etc., can be used for livestock and poultry meat, seafood.
(6) preparation method flow of the invention is simple, is not related to complex device, therefore easily industrialization promotion.
Specific implementation mode
Technical scheme of the present invention is clearly and completely described below in conjunction with specific implementation mode, but ability
Field technique personnel will be understood that following described embodiments are some of the embodiments of the present invention, instead of all the embodiments,
It is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.Based on the embodiments of the present invention, the common skill in this field
The every other embodiment that art personnel are obtained without making creative work belongs to the model that the present invention protects
It encloses.The person that is not specified actual conditions in embodiment, carries out according to conventional conditions or manufacturer's recommended conditions.Agents useful for same or instrument
Production firm person is not specified, is the conventional products that can be obtained by commercially available purchase.
Embodiment 1
A kind of fricassee tune cooking wine, the seasoning wine include following weight raw material：10.5 grams of edible alcohol, 35 grams of yellow rice wine, food
1.2 grams of salt, 0.01 gram of monosodium glutamate, 53.3 grams of pure water, 0.5 gram of anise, 0.2 gram of tsaoko, 0.25 gram of dried orange peel, 0.25 gram of galingal,
0.25 gram of Chinese cassia tree, Bi dial 0.2 gram, 0.2 gram of black pepper, 0.1 gram of spiceleaf, 0.1 gram of caraway seeds, 0.1 gram of fennel seeds, 0.1 gram of mountain naphthalene,
0.05 gram of cloves, 0.14 gram of hawthorn.
The production method of fricassee seasoning wine comprising following steps：
1) by anise, tsaoko, dried orange peel, galingal, Chinese cassia tree, Bi dial, black pepper, spiceleaf, caraway seeds, fennel seeds, cumin, mountain
After naphthalene, cloves, hawthorn mix in proportion, 40 mesh are crushed to, it is spare；
2) edible alcohol addition pure water is diluted to 28.1%vol, by alcohol liquid:Condiment powder=9:1, extraction two
It is secondary.60 DEG C of Extracting temperature, 45 minutes each extraction times.
3) spice alcoholic extract, yellow rice wine, salt, monosodium glutamate are stood by formula rate mixing preparation to requirement wine degree
Clarification, is filtered until clear transparent with diatomite.
4) it is finished product using 56 DEG C of medium temperature filling and sealings packagings through 90 DEG C of high temperatures 30 seconds.
Embodiment 2
A kind of fricassee tune cooking wine, the seasoning wine include following weight raw material：30 grams of 11.34 grams of edible alcohol, yellow rice wine foods
1.5 grams of salt, 0.012 gram of monosodium glutamate, 57.16 grams of pure water, 0.6 gram of anise, 0.24 gram of tsaoko, 0.29 gram of dried orange peel, galingal 0.29
Gram, 0.29 gram of Chinese cassia tree, Bi dial 0.24 gram, 0.24 gram of black pepper, 0.12 gram of spiceleaf, 0.12 gram of caraway seeds, 0.12 gram of fennel seeds, mountain
0.12 gram of naphthalene, 0.06 gram of cloves, 0.16 gram of hawthorn.
The production method of fricassee seasoning wine comprising following steps：
1) by anise, tsaoko, dried orange peel, galingal, Chinese cassia tree, Bi dial, black pepper, spiceleaf, caraway seeds, fennel seeds, mountain naphthalene, fourth
After fragrant, hawthorn mixes in proportion, 30 mesh are crushed to, it is spare；
2) edible alcohol addition pure water is diluted to 26.6%vol, by alcohol liquid:Condiment powder=9:1, extraction two
It is secondary.65 DEG C of Extracting temperature, 50 minutes each extraction times.
3) spice alcoholic extract, yellow rice wine, salt, monosodium glutamate are stood by formula rate mixing preparation to requirement wine degree
Clarification, is filtered until clear transparent with diatomite.
4) it is finished product using 58 DEG C of medium temperature filling and sealings packagings through 88 DEG C of high temperatures 30 seconds.
Embodiment 3
A kind of fricassee tune cooking wine, the seasoning wine include following weight raw material：25 grams of 12.15 grams of edible alcohol, yellow rice wine foods
1.7 grams of salt, 0.013 gram of monosodium glutamate, 61.15 grams of pure water, 0.7 gram of anise, 0.27 gram of tsaoko, 0.33 gram of dried orange peel, galingal 0.33
Gram, 0.33 gram of Chinese cassia tree, Bi dial 0.27 gram, 0.27 gram of black pepper, 0.14 gram of spiceleaf, 0.14 gram of caraway seeds, 0.14 gram of fennel seeds, mountain
0.14 gram of naphthalene, 0.07 gram of cloves, 0.18 gram of hawthorn.
The production method of fricassee seasoning wine comprising following steps：
1) by anise, tsaoko, dried orange peel, galingal, Chinese cassia tree, Bi dial, black pepper, spiceleaf, caraway seeds, fennel seeds, mountain naphthalene, fourth
After fragrant, hawthorn mixes in proportion, 20 mesh are crushed to, it is spare；
2) edible alcohol addition pure water is diluted to 23.9%vol, by alcohol liquid:Condiment powder=9:1, extraction two
It is secondary.70 DEG C of Extracting temperature, 55 minutes each extraction times.
3) spice alcoholic extract, yellow rice wine, salt, monosodium glutamate are stood by formula rate mixing preparation to requirement wine degree
Clarification, is filtered until clear transparent with diatomite.
4) it is finished product using 60 DEG C of medium temperature filling and sealings packagings through 85 high temperature 30 seconds.
Embodiment 4
A kind of fricassee tune cooking wine, the seasoning wine include following weight raw material：20 grams of 13 grams of edible alcohol, yellow rice wine salt 2
Gram, 0.015 gram of monosodium glutamate, 65 grams of pure water, 0.75 gram of anise, 0.3 gram of tsaoko, 0.38 gram of dried orange peel, 0.38 gram of galingal, Chinese cassia tree
0.38 gram, Bi dial 0.3 gram, 0.3 gram of black pepper, 0.15 gram of spiceleaf, 0.15 gram of caraway seeds, 0.15 gram of fennel seeds, 0.15 gram of mountain naphthalene,
0.75 gram of cloves, 0.2 gram of hawthorn.
The production method of fricassee seasoning wine comprising following steps：
1) by anise, tsaoko, dried orange peel, galingal, Chinese cassia tree, Bi dial, black pepper, spiceleaf, caraway seeds, fennel seeds, mountain naphthalene, fourth
After fragrant, hawthorn mixes in proportion, 20 mesh are crushed to, it is spare；
2) edible alcohol addition pure water is diluted to 23%vol, by alcohol liquid:Condiment powder=9:1, extraction is twice.
75 DEG C of Extracting temperature, 60 minutes each extraction times.
3) spice alcoholic extract, yellow rice wine, salt, monosodium glutamate are stood by formula rate mixing preparation to requirement wine degree
Clarification, is filtered until clear transparent with diatomite.
4) it is finished product using 58 DEG C of medium temperature filling and sealings packagings through 85 DEG C of high temperatures 30 seconds.
The seasoning wine of the present invention is compared with commercially available Conventional dressings wine, the results are shown in Table 1.
Comparative approach is：
Seasoning wine is used for spareribs with brown sauce, dosage is 12 grams of seasoning wines/chop per jin, is added without any other spice,
Necessary salt and water is only added, and the dosage of all experimental groups is identical, is made for same people.Randomly select 50 consumer's product
It tastes, investigates the fancy grade to the taste of condiment of the present invention.
The taste investigation result of 1 embodiment 1-4 of table
The shelf-life of seasoning wine of the present invention is as shown in table 2.
2 shelf-life of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Shelf-life (moon) | 36 | 36 | 36 | 36 |
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, it will be understood by those of ordinary skill in the art that：Its according to
So can with technical scheme described in the above embodiments is modified, either to which part or all technical features into
Row equivalent replacement；And these modifications or replacements, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of seasoning wine, which is characterized in that be mainly made of various plants spice, monosodium glutamate, edible salt, yellow rice wine and water；
The various plants spice includes following component：By weight, anise 0.5-0.75 parts, 0.2-0.3 parts of tsaoko,
0.25-0.38 parts of dried orange peel, 0.25-0.38 parts of galingal, 0.25-0.38 parts of Chinese cassia tree, Bi dial 0.2-0.3 parts, black pepper 0.2-0.3
Part, 0.1-0.15 parts of spiceleaf, 0.1-0.15 parts of caraway seeds, 0.1-0.15 parts of fennel seeds, naphthalene 0.1-0.15 parts of mountain, cloves 0.05-
0.075 part, 0.1-0.2 parts of hawthorn.
2. seasoning wine according to claim 1, which is characterized in that by the leaching liquor and taste of the various plants spice
Essence, edible salt, yellow rice wine and water mix；
Preferably, the leaching liquor is the leaching liquor that edible alcohol makees solvent.
3. seasoning wine according to claim 2, which is characterized in that the number of degrees of the edible alcohol are 20~30%vol, excellent
Select 23~30%vol, 26~30%vol, 28~30%vol.
4. seasoning wine according to claim 1, which is characterized in that the Alcohol degree of the seasoning wine is 16~18%vol；
Preferably, the content of salt is 1.2~2wt% in the seasoning wine, and the content of monosodium glutamate is 0.01~0.15wt%.
5. according to claim 1-4 any one of them seasoning wines, which is characterized in that the various plants spice includes following
Ingredient：By weight, anise 0.5-0.75 parts, 0.2-0.3 parts of tsaoko, 0.25-0.38 parts of dried orange peel, galingal 0.25-0.38
Part, 0.25-0.38 parts of Chinese cassia tree, Bi dial 0.2-0.3 parts, 0.2-0.3 parts of black pepper, 0.1-0.15 parts of spiceleaf, caraway seeds 0.1-
0.15 part, 0.1-0.15 parts of fennel seeds, naphthalene 0.1-0.15 parts of mountain, 0.05-0.075 parts of cloves, 0.14-0.2 parts of hawthorn；
Preferably, the various plants spice includes following component：By weight, anise 0.6-0.75 parts, tsaoko
0.24-0.3 parts, 0.29-0.38 parts of dried orange peel, 0.29-0.38 parts of galingal, 0.29-0.38 parts of Chinese cassia tree, Bi dial 0.24-0.3 parts, it is black
0.24-0.3 parts of pepper, 0.12-0.15 parts of spiceleaf, 0.12-0.15 parts of caraway seeds, 0.12-0.15 parts of fennel seeds, mountain naphthalene 0.12-
0.15 part, 0.06-0.075 parts of cloves, 0.16-0.2 parts of hawthorn；
Preferably, the various plants spice includes following component：By weight, anise 0.5-0.7 parts, tsaoko
0.27-0.3 parts, 0.33-0.38 parts of dried orange peel, 0.33-0.38 parts of galingal, 0.33-0.38 parts of Chinese cassia tree, Bi dial 0.27-0.3 parts, it is black
0.27-0.3 parts of pepper, 0.14-0.15 parts of spiceleaf, 0.14-0.15 parts of caraway seeds, 0.14-0.15 parts of fennel seeds, mountain naphthalene 0.14-
0.15 part, 0.07-0.075 parts of cloves, 0.1-0.18 parts of hawthorn.
6. seasoning wine according to claim 1, which is characterized in that be made of following component：
By weight, edible alcohol 10-13 parts, it is 20-35 parts of yellow rice wine, 1.2-2 parts of salt, 0.01-0.015 parts of monosodium glutamate, pure
53.8-65 parts of water, 0.5-0.75 parts of anise, 0.2-0.3 parts of tsaoko, 0.25-0.38 parts of dried orange peel, 0.25-0.38 parts of galingal, meat
Osmanthus 0.25-0.38 parts, Bi dial 0.2-0.3 parts, 0.2-0.3 parts of black pepper, 0.1-0.15 parts of spiceleaf, 0.1-0.15 parts of caraway seeds,
0.1-0.15 parts of fennel seeds, naphthalene 0.1-0.15 parts of mountain, 0.05-0.075 parts of cloves, 0.1-0.2 parts of hawthorn.
7. the preparation method of claim 1-6 any one of them seasoning wines, which is characterized in that include the following steps：
The various plants spice is extracted with edible alcohol, obtains leaching liquor；
The leaching liquor is mixed with monosodium glutamate, edible salt and yellow rice wine, water is added thereto, is adjusted to required alcoholic strength.
8. the preparation method of seasoning wine according to claim 7, which is characterized in that further include before the extraction：
The various plants condiment powder is broken to 20~40 mesh, preferably 30~40 mesh.
9. the preparation method of seasoning wine according to claim 7, which is characterized in that edible alcohol used when the extraction
Alcoholic strength be 20~30%vol, preferably 23~30%vol, 26~30%vol, 28~30%vol.
10. the preparation method of seasoning wine according to claim 7, which is characterized in that also wrapped after the adjusting alcoholic strength
It includes：It is filtered with diatomite, removes impurity；
Preferably, further include after the filtering：High temperature sterilization；
The condition of the high temperature sterilization is preferably：Through 85-90 DEG C of high temperature 30~50 seconds.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110150620A (en) * | 2019-06-14 | 2019-08-23 | 河南圆梦生物工程有限公司 | A kind of poultry meat seasoning special wine and preparation method thereof |
| CN110150616A (en) * | 2019-06-14 | 2019-08-23 | 河南圆梦生物工程有限公司 | A kind of beef and mutton seasoning special wine and preparation method thereof |
| CN110669624A (en) * | 2019-11-13 | 2020-01-10 | 会稽山绍兴酒股份有限公司 | Coriander seed compound wine and production process thereof |
| CN112244254A (en) * | 2020-10-21 | 2021-01-22 | 镇江刘恒记食品有限公司 | Process for adding spices in cooking wine brewing |
| CN112841590A (en) * | 2021-02-04 | 2021-05-28 | 上海宝鼎酿造有限公司 | Sauce and preparation method thereof |
| CN113367314A (en) * | 2021-06-22 | 2021-09-10 | 苏州好唯加食品有限公司 | Cooking wine and preparation method thereof |
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| CN106722705A (en) * | 2016-12-08 | 2017-05-31 | 徐克明 | A kind of complex flavor cooking wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110150620A (en) * | 2019-06-14 | 2019-08-23 | 河南圆梦生物工程有限公司 | A kind of poultry meat seasoning special wine and preparation method thereof |
| CN110150616A (en) * | 2019-06-14 | 2019-08-23 | 河南圆梦生物工程有限公司 | A kind of beef and mutton seasoning special wine and preparation method thereof |
| CN110669624A (en) * | 2019-11-13 | 2020-01-10 | 会稽山绍兴酒股份有限公司 | Coriander seed compound wine and production process thereof |
| CN112244254A (en) * | 2020-10-21 | 2021-01-22 | 镇江刘恒记食品有限公司 | Process for adding spices in cooking wine brewing |
| CN112841590A (en) * | 2021-02-04 | 2021-05-28 | 上海宝鼎酿造有限公司 | Sauce and preparation method thereof |
| CN113367314A (en) * | 2021-06-22 | 2021-09-10 | 苏州好唯加食品有限公司 | Cooking wine and preparation method thereof |
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Application publication date: 20181106 |