CN109423389A - Seasoning wine - Google Patents
Seasoning wine Download PDFInfo
- Publication number
- CN109423389A CN109423389A CN201710733632.2A CN201710733632A CN109423389A CN 109423389 A CN109423389 A CN 109423389A CN 201710733632 A CN201710733632 A CN 201710733632A CN 109423389 A CN109423389 A CN 109423389A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- wine
- parts
- cooling
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of seasoning wines, belong to rice wine;It is intended to provide the low seasoning wine of a kind of simple process, wine brewing property.It is made by the raw material of following parts by weight: 50 parts of glutinous rice: 2~3 parts of distiller's yeast: 100~150 parts of water;Its brewing method is: it is impregnated 24 hours after glutinous rice is cleaned with 30~35 DEG C of warm water, pulls out, cooks, spreading for cooling, cooling;Cooling ripe glutinous rice is uniformly mixed with distiller's yeast, water, spontaneous fermentation 30 days under room temperature;By the glutinous rice fermented squeezing, filtering, filtrate is clarified to obtain the final product.Seasoning wine vinosity of the present invention it is soft it is fine and smooth, give off a strong fragrance, alcoholic strength is mild, full of nutrition, have the advantages that manufacture craft is simple, wine brewing property is low etc.;It is a kind of using glutinous rice as rice wine made of raw material brewing.
Description
Technical field
The present invention relates to a kind of rice wine, more particularly to one kind is using glutinous rice as seasoning wine made of raw material brewing.
Background technique
The alcohol concentration of seasoning wine is 16 degree or so, the wine is mellow and amino acid and vitamin rich in.In seasoning wine
Amino acid in gastronomical process can in conjunction with salt, generate amino acid sodium, to make fish, the flavour of meat becomes fresher
Beauty;Therefore a little seasoning wine is added in culinary art can make fish, shrimp, have the amine substance of fishy smell to be dissolved in alcohol in crab, when heating
It volatilizees with alcohol and achievees the purpose that deodorization;In addition, ox, sheep, pig, chicken, duck etc. are cooked with different degrees of sheep offensive smell
Timing adds appropriate seasoning wine similarly to can remove sheep offensive smell.Currently, not only needing to grow when conventionally making blending liquor
Time impregnates glutinous rice (16~20 days), and puffed wheat to be also added during the fermentation and is formed by wintercherry water;Not only technique is multiple
It is miscellaneous, the production cycle is long, at high cost, and wintercherry water harmful bacteria also will affect seasoning wine quality.
Summary of the invention
In order to overcome the deficiencies in the prior art, the present invention is intended to provide a kind of simple process, wine brewing property are low
Seasoning wine.
To achieve the goals above, the present invention is made by the raw material of following parts by weight: 50 parts of glutinous rice: distiller's yeast 2~3
Part: 100~150 parts of water;Its brewing method is as follows:
1) it is impregnated 24 hours after cleaning glutinous rice with 30~35 DEG C of warm water, pulls out, cooks, spreading for cooling, cooling;
2) cooling ripe glutinous rice is uniformly mixed with distiller's yeast, water, spontaneous fermentation 30 days under room temperature;
3) by the glutinous rice fermented squeezing, filtering, filtrate is clarified to obtain the final product.
Compared with the prior art, the present invention is by adopting the above-described technical solution, not only simplifying brewage process, in turn avoiding
The peculiar smell that wintercherry water is easy and generates is added, while also avoiding the product that the harmful bacteria in wintercherry water enters and influences seasoning wine
Matter.The present invention due to have passed through the slow diastatic fermentation of prolonged low temperature, higher alcohol, organic acid, esters, aldehydes in alcohol,
Various volatile by-products such as ketone, nitrogenous object gradually disappear, so that vinosity be made to become soft exquisiteness, give off a strong fragrance, alcoholic strength
Mildly;Seasoning wine of the present invention is rich in the substances such as amino acid, full of nutrition, has the advantages that manufacture craft is simple, wine brewing property is low etc..
Specific embodiment
Below with reference to specific embodiment, the invention will be further described:
Embodiment 1
1) it is impregnated 24 hours, is cooked after pulling out, spreading for cooling, cooling with 30~35 DEG C of warm water after cleaning 50 kilograms of glutinous rice;
2) cooling ripe glutinous rice is uniformly mixed with 2 kilograms of distiller's yeast, 150 kilograms of water and fills altar, spontaneous fermentation 30 days under room temperature;
3) glutinous rice fermented is taken out, squeezing, filtering, filtrate are clarified up to seasoning wine of the present invention.
Embodiment 2
Each step is the same as embodiment 1;Wherein, 3 kilograms of the distiller's yeast in step 2), water double centner.
Claims (1)
1. a kind of seasoning wine, it is characterised in that made by the raw material of following parts by weight: 50 parts of glutinous rice: 2~3 parts of distiller's yeast: water
100~150 parts;Its brewing method is as follows:
1) it is impregnated 24 hours after cleaning glutinous rice with 30~35 DEG C of warm water, pulls out, cooks, spreading for cooling, cooling;
2) cooling ripe glutinous rice is uniformly mixed with distiller's yeast, water, spontaneous fermentation 30 days under room temperature;
3) by the glutinous rice fermented squeezing, filtering, filtrate is clarified to obtain the final product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710733632.2A CN109423389A (en) | 2017-08-23 | 2017-08-23 | Seasoning wine |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710733632.2A CN109423389A (en) | 2017-08-23 | 2017-08-23 | Seasoning wine |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109423389A true CN109423389A (en) | 2019-03-05 |
Family
ID=65500970
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710733632.2A Pending CN109423389A (en) | 2017-08-23 | 2017-08-23 | Seasoning wine |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109423389A (en) |
-
2017
- 2017-08-23 CN CN201710733632.2A patent/CN109423389A/en active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6041368B2 (en) | Method for producing soy sauce-like seasoning and soy sauce-like seasoning | |
CN104643113B (en) | A kind of pure-blood ferment hand-torn stewed beef is dry and preparation method thereof | |
CN105105207A (en) | Instant cold sour fish and preparation method thereof | |
CN108713728A (en) | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof | |
CN104726252A (en) | Brewage method of blueberry-red koji wine | |
WO1993009681A1 (en) | Process for producing food and drink | |
CN109055097A (en) | A kind of brewing method of rose rice wine | |
CN103960635A (en) | Method for preparing meat-flavor essence | |
CN106085793A (en) | A kind of mushroom aromatic vinegar and preparation method thereof | |
CN109266697A (en) | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine | |
CN109222046A (en) | Capsicum soy sauce and preparation method thereof | |
CN105581268A (en) | Making method of fermented dried goose meat slices | |
CN103396911A (en) | Seasoning wine | |
JP7053314B2 (en) | Alcoholic beverages, method for producing rice jiuqu, method for producing alcoholic beverages, and composition for suppressing unpleasant odors. | |
CN109423389A (en) | Seasoning wine | |
CN109480261A (en) | Seasoning wine | |
CN109007756A (en) | A method of high-quality fish sauce is prepared using leftovers of tilapia | |
CN107950917A (en) | The preparation method of fragrance of osmanthus bacon | |
CN104726253A (en) | Blueberry-red koji wine | |
CN104256707B (en) | Preparation technology of cantonese style sausage | |
CN107212357A (en) | A kind of preparation method of seasoning flavouring cooking wine | |
CN107212302A (en) | A kind of healthy low fat beef sausage | |
CN105614481A (en) | Production technology of instant chicken drumstick | |
CN109486593A (en) | The big tank production technology of the mechanization of rice wine | |
KR20160023350A (en) | Manufacturing method for salted hairtail |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190305 |