CN101810292B - Preparation method of special cooking wine for removing river fishy smell and increasing fragrance - Google Patents
Preparation method of special cooking wine for removing river fishy smell and increasing fragrance Download PDFInfo
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- CN101810292B CN101810292B CN2009100072992A CN200910007299A CN101810292B CN 101810292 B CN101810292 B CN 101810292B CN 2009100072992 A CN2009100072992 A CN 2009100072992A CN 200910007299 A CN200910007299 A CN 200910007299A CN 101810292 B CN101810292 B CN 101810292B
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Abstract
本发明公开了一种祛河腥增香专用料酒的制备方法。其特征在于配料的组成及其制备工艺为：将定量的红茶粉、干香菇粉、干姜粉、花椒粉加入到其总质量9～11倍的水中，90～95℃浸提2～4h，压滤后定容；将定量的小茴香粉、桂皮粉、胡椒粉、丁香粉加入到其总质量8～10倍的食用酒精中，室温浸提15～20d，压滤后定容；将定量的酵母提取物、柠檬酸、苹果酸、白砂糖、海藻糖、食盐、陈醋、泡椒水、糯米发酵基酒依次与配料的水浸提液和配料的乙醇浸提液混合，经过滤、灌装、杀菌等工艺制成酒精度为15％的祛河腥增香专用料酒。该料酒可用于淡水鱼、虾、蟹、贝类的菜肴烹饪及其制品加工，其祛河腥增香效果明显。The invention discloses a method for preparing a special cooking wine for removing river fishy smell and enhancing flavor. The method is characterized in that the composition of the ingredients and the preparation process thereof are as follows: adding a certain amount of black tea powder, dried mushroom powder, dried ginger powder, and pepper powder to water of 9 to 11 times the total mass thereof, extracting at 90 to 95°C for 2 to 4 hours, and then filtering and settling the volume; adding a certain amount of fennel powder, cinnamon powder, pepper powder, and clove powder to edible alcohol of 8 to 10 times the total mass thereof, extracting at room temperature for 15 to 20 days, and then filtering and settling the volume; mixing a certain amount of yeast extract, citric acid, malic acid, white sugar, trehalose, salt, aged vinegar, pickled pepper water, and glutinous rice fermentation base wine with the water extract of the ingredients and the ethanol extract of the ingredients in sequence, and preparing a special cooking wine for removing river fishy smell and enhancing flavor with an alcohol content of 15% through filtering, filling, sterilizing, and other processes. The cooking wine can be used for cooking dishes of freshwater fish, shrimp, crab, and shellfish and processing their products, and has an obvious effect of removing river fishy smell and enhancing flavor.
Description
One, technical field
The present invention relates to the processing technique field of flavourings cooking wine, more particularly, be design a kind of be raw material with ferment basic wine and other multiple batching of glutinous rice, adopt lixiviate and blending technology to prepare the method for removing river fishy smell flavouring special cooking wine.
Two, background technology
Flavourings cooking wine is to be the main body component with fermented wine, Spirit or edible alcohol, adds edible salt and plant spice, the liquid flavoring that formulated forms.Except that ethanol; Mainly contain compositions such as carbohydrate, amino acid, organic acid, ester class and aldehydes in the flavourings cooking wine; Characteristics such as having that fragrance is coordinated, flavour is pure and mild, eliminate peculiar smell, be of many uses, easy to use are requisite flavouring in the animal food raw material cooking process.Yet the cooking wine of selling in the market is the plain edition flavourings cooking wine since its dispelling of containing raw meat composition kind is few, concentration is low, the effect of removing river fishy smell flavouring is not remarkable, is difficult to cook out the freshwater product delicacies of no obvious fishy smell.
Freshwater product; Like fish, shrimp, crab, shellfish etc., not only nutritious, fine and tender taste, unique flavor, but also have the protection cardiovascular and cerebrovascular, plurality of health care functions such as prevention of arterial is atherosis; Edibility is high; But it also has bilgy odour or other peculiar smell that makes us unhappy, thereby has greatly influenced the edible desire of people to freshwater product, has limited its deep processing and utilization.Existing research shows, causes that the material of freshwater product fishy smell is more, mainly contains δ-aminovaleric acid, δ-amino valeral, hexahydropyridine compound and trimethylamine etc.Yet, also extremely rare to the flavor and enhancing flavor special cooking wine market of dispelling of freshwater product culinary art or processing.Along with the change of growth in the living standard and diet structure, the dispel demand of flavor and enhancing flavor cooking wine of special use will increase people day by day to freshwater product, and its market prospects are very wide.
At present, to the fresh-water fishes meat products to take off raw meat research more, its main method has: active carbon adsorption, beta-schardinger dextrin-investment, salt dissolve method, spice encapsulation method, acid-base neutralization method, oxidation-reduction method and biological fermentation process etc.Yet these methods are only applicable to the liquid product, freshwater fish protein hydrolyzate, fresh-water fishes meat fermentation goods of the fresh water flesh of fish etc., and exist and remove the raw meat weak effect, use shortcomings such as culinary art inconvenient, that be difficult to use in dish.Therefore, exploitation removing river fishy smell flavouring special cooking wine and preparation method thereof is extremely urgent.
Main body fishy smell material based on freshwater product is volatile, dissolve in ethanol, can with organic acid generation neutralization reactions such as acetic acid and with characteristics such as carbonyls generation mailland reaction; The present invention reaches effective elimination freshwater product fishy smell and the purpose that realizes its dish or goods flavouring through following 6 approach: (1) increases the ethanol content of cooking wine; Give full play to ethanol to the dissolving of its fishy smell material and impel its effect of volatilization fast, reduce the residual quantity of fishy smell material in the freshwater product body; (2) add black tea, utilize its polyphenol compound that contains can with the characteristic of fishy smell material generation redox reaction, reduce the content of freshwater product fishy smell material; (3) add mature vinegar, bubble green pepper water, citric acid and malic acid; To improve the organic acid content in the cooking wine; The performance acid is to the dissolution of fishy smell composition; Help its removing in curing process, and strengthen the esterification of acids and alcohols material in the cooking process, the formation of promotion ester fragrance matter; (4) add multiple spice with the flavor and enhancing flavor effect of obviously dispelling; Like rhizoma zingiberis, fennel seeds, cassia bark, pepper and cloves etc.; Utilize its alkene class that contains can with δ-aminovaleric acid generation addition reaction, alcohols can with δ-amino valeral be fragrance aldolisation, acids can with the characteristic of hexahydropyridine compounds and trimethylamine generation neutralization reaction; Reduce the content of freshwater product raw material fishy smell material, utilize the distinctive fragrance of spice to cover its fishy smell simultaneously; (5) add white granulated sugar, the mailland reaction that promotion can form excellent flavor carries out; (6) add trehalose, mushroom and yeast extract, increase bright the work in order to alleviate the residual fishy smell of freshwater product by it.
Three, summary of the invention
The present invention be directed to and adopt the plain edition flavourings cooking wine to be difficult to effectively to eliminate freshwater product fishy smell and market still not have the present situation of removing river fishy smell flavouring special cooking wine and propose.Its purpose aims to provide a kind of preparation method of removing river fishy smell flavouring special cooking wine, problems such as the selectivity that existing plain edition flavourings cooking wine exists is poor to solve, removing river fishy smell DeGrain.
Technical problem to be solved by this invention can be through having following technical scheme the preparation method of removing river fishy smell flavouring special cooking wine realize.
The batching of the removing river fishy smell flavouring special cooking wine that provides among the present invention form and every liter of finished product cooking wine in consumption be: black tea 9.0～11g; Dried thin mushroom 9.0～11g; Rhizoma zingiberis 3.0～5.0g; Chinese prickly ash 3.0～5.0g; Fennel seeds 0.8～1.2g; Cassia bark 0.8～1.2g; Pepper 0.6～1.0g; Cloves 0.1～0.5g; Yeast extract 0.6～1.0g; Citric acid 4.0～6.0g; Malic acid 2.0～4.0g; White granulated sugar 20～40g; Trehalose 20～40g; Salt 10g; Mature vinegar 40～60ml; Bubble green pepper water 40～60ml; The glutinous rice basic wine 500ml that ferments.
This special cooking wine preparation method mainly comprises following processing step:
(1) preliminary treatment of batching: comprise the pulverizing of some solid ingredients and the preparation of water extract and alcohol extract thereof.The pulverizing of solid ingredient is that the black tea of drying, mushroom, ginger, Chinese prickly ash, fennel seeds, cassia bark, pepper and cloves are crushed to certain particle size respectively; Black tea powder, ginger powder, mushroom powder and zanthoxylum powder are added in the suitable quantity of water, and lixiviate certain hour under uniform temperature obtains its water extract after the press filtration; Fennel seeds powder, cinnamomi cortex pulveratus, pepper powder and Ground Cloves are added in an amount of edible alcohol, lixiviate certain hour under room temperature, the filtrating after the press filtration is settled to desired volume with edible alcohol, obtains its alcohol extract;
(2) allotment: other batching that will need not lixiviate is fermented after the alcohol extract of basic wine and batching mixes with water extract, the glutinous rice of batching successively, adds water and is settled to desired volume;
(3) filter: adopt diatomite filter, the cooking wine that allotment is good filters, and to remove suspension or sediment wherein, improves the clear degree of product;
(4) can: the cooking wine quantitative filling after will filtering in vial, capping;
(5) sterilization: with bottled cooking wine water dip sterilization 30～40min under 85～90 ℃ of conditions;
(6) cooling: the cooking wine after the sterilization is carried out the segmentation cooling successively in 70 ℃, 50 ℃ and 30 ℃ of water-baths.
In technique scheme, black tea, mushroom, ginger, Chinese prickly ash, fennel seeds, cassia bark, pepper and the Ground Cloves with drying is broken to 0.5～1.5mm respectively
3The meal shape.
In technique scheme, black tea powder, ginger powder, mushroom powder and zanthoxylum powder are added in the water of 9～11 times of its gross masses, in 90～95 ℃ of following lixiviate 2.0～4.0h, obtain the water extract of preparing burden after the press filtration; Fennel seeds powder, cinnamomi cortex pulveratus, pepper powder and Ground Cloves are added in 95% edible alcohol of 8～10 times of its gross masses, lixiviate 15～20d under room temperature, the filtrating after the press filtration is settled to desired volume with 95% edible alcohol, the alcohol extract that obtains preparing burden.
In technique scheme; Allotment is after other batching that need not lixiviate is earlier fermented that basic wine is quantitatively mixed and dissolved with the water extract of batching and glutinous rice; Alcohol extract with batching mixes again; Last water is settled to desired volume, obtains alcoholic strength and be 15% removing river fishy smell flavouring special cooking wine.
Some other technical measures have also been taked among the present invention.
The removing river fishy smell flavouring special cooking wine preparation method who proposes among the present invention has that technology is simple, scientific formulation, production cost are low, product is dispelled characteristics such as the flavor and enhancing flavor effect is remarkable.
Four, the specific embodiment
Through embodiment the present invention is specifically described below.It is important to point out that present embodiment only is used for the present invention is further explained, can not be interpreted as the restriction to protection domain of the present invention, the person skilled in the art in this field can carry out some nonessential improvement and adjustment according to the content of the invention described above.
Embodiment 1
Adopt food masher, fennel seeds, cassia bark, pepper, cloves, black tea, mushroom, ginger and the zanthoxylum powder with drying is broken to 0.5～1.5mm respectively
3The meal shape.It is in 95% the edible alcohol that fennel seeds powder 0.8kg, cinnamomi cortex pulveratus 0.8kg, pepper powder 0.6kg and Ground Cloves 0.1kg are added 16L concentration, lixiviate 15d under the room temperature, and the filtrating after the press filtration is settled to 102L with 95% edible alcohol, the alcohol extract that obtains preparing burden; Black tea powder 9.0kg, mushroom powder 9.0kg, ginger powder 3.0kg and zanthoxylum powder 3.0kg are added in the 240L water,, obtain the water extract of preparing burden after the press filtration in 95 ℃ of following extracting at constant temperature 2.0h; Yeast extract 0.6kg, citric acid 4.0kg, malic acid 2.0kg, salt 10kg, white granulated sugar 20kg and trehalose 20kg are dissolved in the water extract of batching; Add mature vinegar 40L, bubble green pepper water 40L, alcoholic strength more successively and be the ferment alcohol extract of basic wine 500L and batching of 10% glutinous rice; Evenly mixed, water is settled to 1000L with its volume.Adopt diatomite filter; The cooking wine that allotment is good filters, and will filtrate quantitative filling in vial, and capping is placed on sterilization 30min in 90 ℃ of water-baths; In 70 ℃, 50 ℃ and 30 ℃ of water-baths, carry out the segmentation cooling successively, obtain alcoholic strength and be 15% removing river fishy smell flavouring special cooking wine.
Embodiment 2
Adopt food masher, fennel seeds, cassia bark, pepper, cloves, black tea, mushroom, ginger and the zanthoxylum powder with drying is broken to 0.5～1.5mm respectively
3The meal shape.It is in 95% the edible alcohol that fennel seeds powder 1.0kg, cinnamomi cortex pulveratus 1.0kg, pepper powder 0.8kg and Ground Cloves 0.3kg are added 26L concentration, lixiviate 18d under the room temperature, and the filtrating after the press filtration is settled to 102L with 95% edible alcohol, the alcohol extract that obtains preparing burden; Black tea powder 10kg, mushroom powder 10kg, ginger powder 4.0kg and zanthoxylum powder 4.0kg are added in the 260L water,, obtain the water extract of preparing burden after the press filtration in 92 ℃ of following extracting at constant temperature 3.0h; Yeast extract 0.8kg, citric acid 5.0kg, malic acid 3.0kg, salt 10kg, white granulated sugar 30kg and trehalose 30kg are dissolved in the water extract of batching; Add mature vinegar 50L, bubble green pepper water 50L, alcoholic strength more successively and be the ferment alcohol extract of basic wine 500L and batching of 10% glutinous rice; Evenly mixed, water is settled to 1000L with its volume.Adopt diatomite filter; The cooking wine that allotment is good filters, and will filtrate quantitative filling in vial, and capping is placed on sterilization 35min in 88 ℃ of water-baths; In 70 ℃, 50 ℃ and 30 ℃ of water-baths, carry out the segmentation cooling successively, obtain alcoholic strength and be 15% removing river fishy smell flavouring special cooking wine.
Embodiment 3
Adopt food masher, fennel seeds, cassia bark, pepper, cloves, black tea, mushroom, ginger and the zanthoxylum powder with drying is broken to 0.5～1.5mm respectively
3The meal shape.It is in 95% the edible alcohol that fennel seeds powder 1.2kg, cinnamomi cortex pulveratus 1.2kg, pepper powder 1.0kg and Ground Cloves 0.5kg are added 45L concentration, lixiviate 20d under the room temperature, and the filtrating after the press filtration is settled to 102L with 95% edible alcohol, the alcohol extract that obtains preparing burden; Black tea powder 11kg, mushroom powder 11kg, ginger powder 5.0kg and zanthoxylum powder 5.0kg are added in the 280L water,, obtain the water extract of preparing burden after the press filtration in 90 ℃ of following extracting at constant temperature 4.0h; Yeast extract 1.0kg, citric acid 6.0kg, malic acid 4.0kg, salt 10kg, white granulated sugar 40kg and trehalose 40kg are dissolved in the water extract of batching; Add mature vinegar 60L, bubble green pepper water 60L, alcoholic strength more successively and be the ferment alcohol extract of basic wine 500L and batching of 10% glutinous rice; Evenly mixed, water is settled to 1000L with its volume.Adopt diatomite filter; The cooking wine that allotment is good filters, and will filtrate quantitative filling in vial, and capping is placed on sterilization 40min in 85 ℃ of water-baths; In 70 ℃, 50 ℃ and 30 ℃ of water-baths, carry out the segmentation cooling successively, obtain alcoholic strength and be 15% removing river fishy smell flavouring special cooking wine.
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| CN2009100072992A CN101810292B (en) | 2009-02-24 | 2009-02-24 | Preparation method of special cooking wine for removing river fishy smell and increasing fragrance |
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| CN2009100072992A CN101810292B (en) | 2009-02-24 | 2009-02-24 | Preparation method of special cooking wine for removing river fishy smell and increasing fragrance |
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| CN101810292A CN101810292A (en) | 2010-08-25 |
| CN101810292B true CN101810292B (en) | 2012-05-23 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657322A (en) * | 2012-05-25 | 2012-09-12 | 郑州三全食品股份有限公司 | Fishy smell removing seasoning powder and use method thereof |
| CN103549488B (en) * | 2013-11-19 | 2014-12-03 | 山东商业职业技术学院 | A kind of konjac composite fish skin ball and preparation method thereof |
| CN104059817B (en) * | 2014-05-14 | 2015-12-09 | 安徽天下福酒业有限公司 | A Mushroom Black Tea Rice Wine |
| CN103960630B (en) * | 2014-05-19 | 2015-07-08 | 江南大学 | A kind of health-enhancing spice wine and its preparation method |
| CN107048390A (en) * | 2017-05-19 | 2017-08-18 | 程君 | Make the composition and its method of ferment |
| CN107232264A (en) * | 2017-07-24 | 2017-10-10 | 百色学院 | A kind of fragrant citrus cake and preparation method thereof |
| CN108450889A (en) * | 2018-04-08 | 2018-08-28 | 苏州市祥品食品科技有限公司 | A kind of health cooking wine formula and preparation method |
| CN109892579A (en) * | 2019-03-06 | 2019-06-18 | 温州科技职业学院 | A kind of processing method that loach is frozen |
| 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 |
| CN113080422A (en) * | 2021-05-06 | 2021-07-09 | 中华全国供销合作总社南京野生植物综合利用研究所 | Application of compound essential oil sauce in removing fishy smell |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1182125A (en) * | 1996-11-08 | 1998-05-20 | 吕振正 | Multiple-taste seasoning wine and its preparation |
| CN1807569A (en) * | 2005-01-22 | 2006-07-26 | 刘国忠 | Mature vinegar cooking wine and its production method |
| CN101130730A (en) * | 2007-08-16 | 2008-02-27 | 李家民 | Method for producing flavourings cooking wine |
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- 2009-02-24 CN CN2009100072992A patent/CN101810292B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1182125A (en) * | 1996-11-08 | 1998-05-20 | 吕振正 | Multiple-taste seasoning wine and its preparation |
| CN1807569A (en) * | 2005-01-22 | 2006-07-26 | 刘国忠 | Mature vinegar cooking wine and its production method |
| CN101130730A (en) * | 2007-08-16 | 2008-02-27 | 李家民 | Method for producing flavourings cooking wine |
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