CN113397137A - Preparation process of cooking wine special for roasted eels - Google Patents
Preparation process of cooking wine special for roasted eels Download PDFInfo
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- 238000010411 cooking Methods 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000252073 Anguilliformes Species 0.000 title claims abstract description 8
- 241000209094 Oryza Species 0.000 claims abstract description 87
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 87
- 235000009566 rice Nutrition 0.000 claims abstract description 87
- 238000002791 soaking Methods 0.000 claims abstract description 25
- 238000005406 washing Methods 0.000 claims abstract description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000010025 steaming Methods 0.000 claims abstract description 16
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 54
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- 229910000278 bentonite Inorganic materials 0.000 claims description 17
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 17
- 229920000159 gelatin Polymers 0.000 claims description 17
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- 235000011852 gelatine desserts Nutrition 0.000 claims description 17
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- 238000012258 culturing Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000007599 discharging Methods 0.000 claims description 8
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- 150000001413 amino acids Chemical class 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 230000003203 everyday effect Effects 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 235000018553 tannin Nutrition 0.000 claims description 5
- 229920001864 tannin Polymers 0.000 claims description 5
- 239000001648 tannin Substances 0.000 claims description 5
- 240000008467 Oryza sativa Japonica Group Species 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
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- 239000002994 raw material Substances 0.000 claims description 3
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
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- 239000011719 vitamin A Substances 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation process of cooking wine special for roasted eels, which relates to the technical field of wine production processes and comprises the following steps: washing rice, soaking rice, draining, and steaming rice; cooling and dropping the pot; saccharifying; post-saccharification; squeezing and preparing; clarifying, filtering, sterilizing, and bottling to obtain the special brewed cooking wine for roasted eel. The cooking wine has alcohol content of 14-15% vol, has good fishy smell removing effect, and has no wheat koji and perfume, so that the original taste of eel is not covered; not only has obvious fresh-increasing effect, but also can endow eel with bright color and luster due to high sugar content when roasting eel.
Description
Technical Field
The invention relates to the technical field of wine production processes, in particular to a preparation process of a cooking wine special for roasted eels.
Background
The eel has less spine, delicious meat and rich nutrientsProtein, calcium, phosphorus, vitamin A, vitamin B1Vitamin B2Nicotinic acid, vitamin C, and unsaturated fatty acids such as EPA and DHA. The roasted eel is scorched outside and tender inside, is soft, smooth and tasty, has fragrance fleeing in mouth and is deeply loved by eaters.
The roasted eel needs cooking wine to remove fishy smell and increase freshness. Shaoxing yellow wine or Shaoxing-imitation wine is used as cooking wine in the prior art, and a large number of special cooking wine products are appeared in the market in recent years, and the products are prepared by taking the Shaoxing-imitation wine as wine base and adding various spices. Shaoxing yellow wine, Shaoxing rice wine or special cooking wine products can achieve the effects of removing fishy smell and enhancing flavor, but have strong wheat starter flavor or spice flavor, so that the original flavor of eel can be covered.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation process of special cooking wine for roasted eels, which has no wheat starter, no spice, no fishy smell removal, fresh improvement and color enhancement and does not cover the original taste of eels.
In order to achieve the purpose, the invention adopts the technical scheme that: a preparation process of a special material for roasted eels comprises the following steps:
(1) washing rice, soaking rice and draining: washing 100kg of glutinous rice with clear water, soaking in a tank for 2-6 hr, filtering to remove soaking water, washing with clear water, and draining.
(2) And (3) steaming rice: controlling the steam pressure to be 0.09-0.12MPa and the time to be 25-28 minutes during rice steaming, and controlling the rice discharging rate of the glutinous rice to be 130-140%.
(3) Cooling and tank dropping: and (3) cooling the steamed rice in the step (2) to 55-65 ℃, pouring the steamed rice into a tank filled with 95kg of 35% vol alcohol, stirring to break rice blocks, sequentially adding 17-18kg of rice koji, 15-25g of 10 ten thousand units of saccharifying enzyme and 15-25g of 15 ten thousand units of protease, and uniformly stirring.
(4) Saccharification: stirring the rice block in step 3 for 1 time every day, keeping the temperature in the tank at 30-38 deg.C, and transferring into post-saccharification tank after keeping for 6-7 days;
(5) post-saccharification: keeping the temperature in the post-saccharification tank at 30-38 deg.C, stirring for 1 time per day, and detecting physicochemical index after post-saccharification for 40 days to obtain mature wine mash when alcohol content is 14.3-15.0% vol, reducing sugar is above 350g/L, and amino acid nitrogen is above 0.7 g/L;
(6) squeezing: squeezing the mature mash with a gas-film plate-and-frame filter press to obtain brewed wine.
(7) Preparation: mixing the brewed wine prepared in the step 6 with water, edible alcohol (the alcoholic strength is more than or equal to 95.5 vol%) and liquid glucose according to the following method: 100 parts of brewed wine, 55 parts of water, 21 parts of edible alcohol and 115 parts of liquid glucose are uniformly stirred, then the edible alcohol and the glucose powder are continuously added to ensure that the alcoholic strength is 14.3-15.0 vol% and the reducing sugar is 400-418 g/L, and the mixture is uniformly stirred. Because the brewed cooking wine has good quality, but the production cost is relatively high, more than 290Kg of cooking wine special for roasted eel can be prepared by 100Kg of brewed wine, the production cost is reduced, and the quality of the cooking wine is considered; when the alcoholic strength of the cooking wine is 14.0-15.0 vol%, the cooking wine has good fishy smell removing and aroma enhancing effects, and if the alcoholic strength is too low, the fishy smell removing effect is poor; the sugar content has the functions of color enhancement and freshness improvement, the amino acid has the function of freshness improvement, the reducing sugar is between 350-420g/L, the color enhancement and freshness improvement effects are better, the roasted eel is bright in color and good in delicate flavor, if the sugar content is low, the color enhancement effect is poorer, and in order to make up for the defect that the content of amino acid nitrogen in the prepared cooking wine is lower than that of the brewed cooking wine, the content of the reducing sugar is increased to be more than 400 g/L.
(8) Clarifying, filtering, sterilizing and filling: adding 45g of bentonite into 100kg of wine under stirring, stirring for 15-20 min after adding the bentonite, adding tannin, stirring for 20-30 min, standing for 25-30 min, adding gelatin, stirring for 25-30 min, standing for 2 days, filtering, sterilizing, and bottling to obtain the special cooking wine for roasted eel.
Furthermore, the DE value of the liquid glucose is more than or equal to 75 percent, and the solid content is more than or equal to 75 percent.
Furthermore, the glucose content (calculated by dry matter) of the glucose powder is more than or equal to 95 percent, and the moisture content is less than or equal to 10 percent.
Further, the use method of the bentonite comprises the following steps: 1g of bentonite is added with 5 to 7g of water to be mixed evenly and used after being soaked and expanded for 4 to 6 hours.
Further, the use method of the gelatin comprises the following steps: 1g of gelatin is added with 5g of water to be soaked for 20-30 minutes, and then hot water with the temperature of 95 ℃ is added to prepare a gelatin solution with the mass concentration of 5% for use.
Further, the rice koji is prepared by taking polished round-grained rice as a raw material and inoculating Aspergillus oryzae SR-201 for culture, and is specifically prepared by the following production process:
(1) washing rice, soaking rice and draining: washing semen oryzae Sativae with clear water, soaking in water for 4 hr, filtering to remove soaking water, washing with clear water, and draining.
(2) And (3) steaming rice: controlling the steam pressure to be 0.18-0.22MPa and the time to be 10-12 minutes during rice steaming, and controlling the rice outlet rate of the japonica rice to be 130-135 percent;
(3) cooling, inoculating and putting into a pool: air-cooling rice to 37-40 deg.C, inoculating Aspergillus oryzae SR-201 bran koji 0.1% of the semen oryzae, stirring, culturing in pool, controlling the temperature at 32-35 deg.C and the material layer height at 14-18 cm;
(4) culturing: placing the materials into a pool for 22 hours, standing and culturing, controlling the room temperature to be 30-33 ℃ and the humidity to be 90-95%, turning over the yeast once after 22 hours, then controlling the temperature in the pool to be 36-38 ℃ between 22-27 hours, the temperature in the pool to be 38-40 ℃ between 27-33 hours, controlling the temperature in the pool to be 40 ℃ after 33 hours, stopping moisturizing and ventilating dry air after 36 hours, windowing and removing moisture after 41 hours, and discharging the yeast after 42-44 hours.
Compared with the prior art, the invention has the following beneficial effects:
1. the special cooking wine for roasted eel has the alcoholic strength of 14-15% vol, has good fishy smell removing effect, and does not cover the original taste of eel due to no wheat koji taste and spice.
2. The reducing sugar content of the cooking wine special for roasted eel is between 400g/L and 420g/L, and a certain amount of amino acid is contained, so that the freshness-increasing effect is remarkable, and the eel can be endowed with bright color and luster when roasted due to high sugar content.
3. The 100Kg brewed wine of the invention can be prepared into over 290Kg of cooking wine special for roasted eel, thereby greatly reducing the production cost.
Detailed Description
The present invention will be described in detail with reference to examples, and the objects and effects of the present invention will become more apparent. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The rice koji adopted in the invention is prepared by inoculating aspergillus oryzae SR-201 to non-glutinous rice serving as a raw material for culture, wherein the aspergillus oryzae SR-201 is preserved in China center for type culture collection in 2019, 4, 1, with the preservation number of CCTCC NO: M2019225, and the preservation address of Wuhan university in Wuhan, China, see patent 201910623796.9. The Aspergillus oryzae strain SR-201 adopted by the invention has the characteristics of less spores produced during yeast making, thereby reducing the bitter taste of brewed wine.
The rice koji is obtained by the following production process:
(1) washing rice, soaking rice and draining: washing semen oryzae Sativae with clear water, soaking in water for 4 hr, filtering to remove soaking water, washing with clear water, and draining.
(2) And (3) steaming rice: controlling the steam pressure to be 0.18MPa during rice steaming, controlling the steam pressure to be 12 minutes, and measuring the rice yield of the japonica rice to be 130 percent at the moment;
(3) cooling, inoculating and putting into a pool: air-cooling rice to 37 deg.C, inoculating Aspergillus oryzae SR-201 bran koji 0.1% of the semen oryzae, stirring, culturing in pool, controlling the temperature at 32 deg.C and the material layer height at 14 cm;
(4) culturing: putting the materials into a pool for 22 hours, standing and culturing, controlling the room temperature to be 30 ℃ and the humidity to be 90%, turning over the yeast once after 22 hours, then controlling the temperature in the pool to be 36 ℃ between 22 hours and 27 hours, controlling the temperature in the pool to be 38 ℃ between 27 hours and 33 hours, controlling the temperature in the pool to be 40 ℃ after 33 hours, stopping moisturizing and ventilating dry air after 36 hours, windowing and discharging moisture after 41 hours, and discharging the yeast after 42 hours.
The method for measuring the activity of the aspergillus oryzae, the saccharification force of the aspergillus oryzae and the liquefaction force is used for measuring by referring to the method for measuring the saccharification force and the liquefaction force of the wheat koji in yellow wine brewing technology (second edition) compiled by Xianhuanfa, wherein the saccharification force is the mass (mg) of glucose generated by saccharifying 1g of oven-dried aspergillus oryzae at 30 ℃ for 1 hour; the liquefying power is expressed as the mass (g) of starch which can be liquefied by applying per gram of oven-dried koji at 30 ℃ for 1 hour.
The rice koji obtained by the above method has water content of 25.1%, saccharifying power of 676.8, and liquefying power of 10.3. Because the gradient temperature rise is adopted, the early-stage temperature is suitable for the growth and the propagation of the aspergillus oryzae, and the middle-stage temperature is suitable for the enzyme production of the aspergillus oryzae, the prepared aspergillus oryzae has higher saccharifying power and amylase activity.
Example 2
The rice koji adopted in the invention is obtained by the following production process:
(1) washing rice, soaking rice and draining: washing semen oryzae Sativae with clear water, soaking in water for 4 hr, filtering to remove soaking water, washing with clear water, and draining.
(2) And (3) steaming rice: controlling the steam pressure to be 0.22MPa and the time to be 12 minutes during rice steaming, and obtaining the rice yield of the japonica rice to be 135%;
(3) cooling, inoculating and putting into a pool: air-cooling rice to 40 deg.C, inoculating Aspergillus oryzae SR-201 bran koji 0.1% of the semen oryzae, stirring, culturing in pool, controlling the temperature at 35 deg.C and the material layer height at 18 cm;
(4) culturing: and (3) putting the materials into a pool for 22 hours, standing and culturing, controlling the room temperature to be 33 ℃ and the humidity to be 95%, turning over the yeast once after 22 hours, controlling the temperature in the pool to be 38 ℃ between 22 and 27 hours, controlling the temperature in the pool to be 40 ℃ between 27 and 33 hours, controlling the temperature in the pool to be 40 ℃ after 33 hours, stopping moisturizing and ventilating dry air after 36 hours, windowing and discharging moisture after 41 hours, and discharging the yeast after 44 hours.
The rice koji obtained by the above method has water content of 25.3%, saccharifying power of 682.4, and liquefying power of 10.6. Because the gradient temperature rise is adopted, the early-stage temperature is suitable for the growth and the propagation of the aspergillus oryzae, and the middle-stage temperature is suitable for the enzyme production of the aspergillus oryzae, the prepared aspergillus oryzae has higher saccharifying power and amylase activity.
Example 3
The rice koji obtained by the method in the embodiment 1 is used for the preparation process of the special cooking wine for roasted eel, and the preparation process comprises the following steps:
(1) washing rice, soaking rice and draining: washing 100kg of glutinous rice with clear water, putting into a tank, soaking for 2 hours, filtering to remove the soaking water, washing with clear water, and draining.
(2) And (3) steaming rice: the steam pressure was controlled at 0.09MPa for 25 minutes during rice steaming, and the rice yield of the glutinous rice was measured at 130%.
(3) Cooling and tank dropping: and (3) cooling the cooked rice in the step (2) to 55 ℃, pouring the cooked rice into a pot filled with 95kg of alcohol with the concentration of 35% vol, stirring to break the rice block, sequentially adding 17kg of rice koji, 15g of 10 ten thousand units of saccharifying enzyme and 15g of 15 ten thousand units of protease, and uniformly stirring.
(4) Saccharification: stirring the rice block in the step 4 for 1 time every day, keeping the temperature in the tank at 30 ℃, and transferring to a post-saccharification tank after keeping for 6 days;
(5) post-saccharification: keeping the temperature in the post-saccharification tank at 30 ℃, stirring for 1 time every day, starting to detect physicochemical indexes after 40 days of post-saccharification, and measuring the alcoholic strength to 14.9% vol, the reducing sugar to 350.4g/L and the amino acid nitrogen to 0.71 g/L to obtain mature wine mash;
(6) squeezing: squeezing the mature mash with a gas-film plate-and-frame filter press to obtain brewed wine.
(7) Preparation: mixing the brewed wine prepared in the step 6 with water, edible alcohol (the alcoholic strength is more than or equal to 95.5 vol%) and liquid glucose according to the following method: 100 parts of brewed wine, 55 parts of water, 21 parts of edible alcohol and 115 parts of liquid glucose are uniformly stirred, reducing sugar and alcoholic strength are assayed, fine adjustment of the alcoholic strength and the sugar degree is carried out according to assay results, the volume of the wine is not affected basically by adding the glucose powder, fine adjustment of the sugar degree is carried out by adopting the glucose powder, the mass of the edible alcohol and the glucose powder to be supplemented is calculated according to the assay results and the density of the finished wine of 1.162Kg/L, the alcoholic strength of the edible alcohol and the glucose powder is 14.3 vol%, the reducing sugar is 400.2g/L, and the mixture is uniformly stirred. The DE value of the liquid glucose adopted is more than or equal to 75 percent, and the solid content is more than or equal to 75 percent; the glucose powder has glucose content (calculated on dry matter) not less than 95% and water content not more than 10%.
(8) Clarifying, filtering, sterilizing and filling: adding 45g of bentonite into 100kg of wine under stirring, stirring for 15 min after adding the bentonite, adding tannin, stirring for 20 min, standing for 25 min, adding gelatin, stirring for 25 min, standing for 2 days, filtering, sterilizing, and bottling to obtain the special cooking wine for roasted eel. The bentonite needs to be used by being soaked and expanded by water, and the specific method comprises the following steps: 1g of bentonite is added with 5g of water to be mixed evenly and used after being soaked for 4 hours. The gelatin also needs to be prepared into solution for use, and the specific method comprises the following steps: 1g of gelatin is added with 5g of water to be soaked for 20 minutes, and then hot water with the temperature of 95 ℃ is added to prepare a gelatin solution with the mass concentration of 5% for use.
The cooking wine special for roasted eel prepared by the method has the alcoholic strength of 14.1 vol% and the reducing sugar of 400.7g/L, and has the effects of removing fishy smell, enhancing flavor, increasing color and improving freshness when being used for roasted eel.
Example 4
The rice koji obtained by the method in the embodiment 2 is used for the preparation process of the special cooking wine for roasted eel, and the preparation process comprises the following steps:
(1) washing rice, soaking rice and draining: washing 100kg of glutinous rice with clear water, putting into a tank, soaking for 6 hours, filtering to remove the soaking water, washing with clear water, and draining.
(2) And (3) steaming rice: when the rice is steamed, the steam pressure is controlled to be 0.12MPa, the time is 28 minutes, and the rice yield of the glutinous rice is measured to be 140 percent.
(3) Cooling and tank dropping: and (3) cooling the cooked rice in the step (2) to 65 ℃, pouring the cooked rice into a pot filled with 95kg of alcohol with the concentration of 35% vol, stirring to break rice blocks, sequentially adding 18kg of rice koji, 25g of 10 ten thousand units of saccharifying enzyme and 25g of 15 ten thousand units of protease, and uniformly stirring.
(4) Saccharification: stirring the rice block in the step 4 for 1 time every day, keeping the temperature in the tank at 38 ℃, and transferring to a post-saccharification tank after continuing for 7 days;
(5) post-saccharification: keeping the temperature in the post-saccharification tank at 38 ℃, stirring for 1 time every day, and after 40 days of post-saccharification, starting to detect physical and chemical indexes, and measuring the alcoholic strength to be 14.3% vol, the reducing sugar to be 367.6g/L and the amino acid nitrogen to be 0.73g/L to obtain mature wine mash;
(6) squeezing: squeezing the mature mash with a gas-film plate-and-frame filter press to obtain brewed wine.
(7) Preparation: mixing the brewed wine prepared in the step 6 with water, edible alcohol and liquid glucose in parts by mass, wherein the parts by mass comprise: 100 parts of brewed wine, 55 parts of water, 21 parts of edible alcohol and 115 parts of liquid glucose are uniformly stirred, then the edible alcohol and the glucose powder are continuously added to ensure that the alcoholic strength is 15.0 vol% and the reducing sugar is 417.8g/L, and the mixture is uniformly stirred. The DE value of the liquid glucose adopted is more than or equal to 75 percent, and the solid content is more than or equal to 75 percent; the glucose powder has glucose content (calculated on dry matter) not less than 95% and water content not more than 10%. .
(8) Clarifying, filtering, sterilizing and filling: adding 45g of bentonite into 100kg of wine under stirring, stirring for 20 min after adding the bentonite, adding tannin, stirring for 30 min, standing for 30 min, adding gelatin, stirring for 30 min, standing for 2 days, filtering, sterilizing, and bottling to obtain the special cooking wine for roasted eel. And after the bentonite is added, stirring for 15 minutes, adding tannin, continuously stirring for 20 minutes, standing for 25 minutes, adding gelatin, continuously stirring for 25 minutes, standing for 2 days, and filtering, sterilizing and filling to obtain the special cooking wine for the roasted eel. The bentonite needs to be used by being soaked and expanded by water, and the specific method comprises the following steps: 1g of bentonite and 7g of water are added to be mixed evenly and used after being soaked for 6 hours. The gelatin also needs to be prepared into solution for use, and the specific method comprises the following steps: 1g of gelatin is added with 5g of water to be soaked for 30 minutes, and then hot water with the temperature of 95 ℃ is added to prepare a gelatin solution with the mass concentration of 5% for use.
The cooking wine special for roasted eel prepared by the method has the alcoholic strength of 14.1 vol% and the reducing sugar of 418.3g/L, and has the effects of removing fishy smell, enhancing flavor, increasing color and improving freshness when being used for roasted eel.
Claims (6)
1. A preparation process of cooking wine special for roasted eels is characterized by comprising the following steps:
(1) washing rice, soaking rice and draining: washing 100kg of glutinous rice with clear water, soaking in a tank for 2-6 hr, filtering to remove soaking water, washing with clear water, and draining.
(2) And (3) steaming rice: controlling the steam pressure to be 0.09-0.12MPa and the time to be 25-28 minutes during rice steaming, and controlling the rice discharging rate of the glutinous rice to be 130-140%.
(3) Cooling and tank dropping: and (3) cooling the cooked rice in the step (2) to 55-65 ℃, pouring the cooked rice into a pot filled with 95kg of alcohol with the concentration of 35% vol, stirring and breaking rice blocks, sequentially adding 17-18kg of rice koji, 15-25g of 10 ten thousand units of saccharifying enzyme and 15-25g of 15 ten thousand units of protease, and uniformly stirring.
(4) Saccharification: stirring the rice block in step 3 for 1 time every day, keeping the temperature in the tank at 30-38 deg.C, and transferring into post-saccharification tank after keeping for 6-7 days;
(5) post-saccharification: keeping the temperature in the post-saccharification tank at 30-38 deg.C, stirring for 1 time per day, and detecting physicochemical index after post-saccharification for 40 days to obtain mature wine mash when alcohol content is 14.3-15.0% vol, reducing sugar is above 350g/L, and amino acid nitrogen is above 0.7 g/L;
(6) squeezing: squeezing the mature mash with a gas-film plate-and-frame filter press to obtain brewed wine.
(7) Preparation: mixing the brewed wine prepared in the step 6 with water, edible alcohol (the alcoholic strength is more than or equal to 95.5 percent vol) and liquid glucose according to the following method: uniformly stirring 100 parts of brewed wine, 55 parts of water, 21 parts of edible alcohol and 115 parts of liquid glucose, continuously adding the edible alcohol and the glucose powder to ensure that the alcoholic strength is 14.3-15.0 vol% and the reducing sugar is 400-418 g/L, and uniformly stirring.
(8) Clarifying, filtering, sterilizing and filling: adding 45g of bentonite into 100kg of wine under stirring, stirring for 15-20 min after adding the bentonite, adding tannin, stirring for 20-30 min, standing for 25-30 min, adding gelatin, stirring for 25-30 min, standing for 2 days, filtering, sterilizing, and bottling to obtain the special cooking wine for roasted eel.
2. The process according to claim 1, wherein the liquid glucose has a DE value of 75% or more and a solid content of 75% or more.
3. The process according to claim 1, wherein the glucose powder has a glucose content (on a dry basis) of at least 95% and a moisture content of at most 10%.
4. The preparation process according to claim 1, wherein the bentonite is used by the method comprising: 1g of bentonite is added with 5 to 7g of water to be mixed evenly and used after being soaked and expanded for 4 to 6 hours.
5. The process according to claim 1, wherein the gelatin is used by: 1g of gelatin is added with 5g of water to be soaked for 20-30 minutes, and then hot water with the temperature of 95 ℃ is added to prepare a gelatin solution with the mass concentration of 5% for use.
6. The preparation process according to claim 1, wherein the rice koji is prepared by inoculating aspergillus oryzae SR-201 to non-glutinous rice serving as a raw material and culturing, and is specifically prepared by the following production process:
(1) washing rice, soaking rice and draining: washing semen oryzae Sativae with clear water, soaking in water for 4 hr, filtering to remove soaking water, washing with clear water, and draining.
(2) And (3) steaming rice: controlling the steam pressure to be 0.18-0.22MPa and the time to be 10-12 minutes during rice steaming, and controlling the rice outlet rate of the japonica rice to be 130-135 percent;
(3) cooling, inoculating and putting into a pool: air-cooling rice to 37-40 deg.C, inoculating Aspergillus oryzae SR-201 bran koji 0.1% of the semen oryzae, stirring, culturing in pool, controlling the temperature at 32-35 deg.C and the material layer height at 14-18 cm;
(4) culturing: placing the materials into a pool for 22 hours, standing and culturing, controlling the room temperature to be 30-33 ℃ and the humidity to be 90-95%, turning over the yeast once after 22 hours, then controlling the temperature in the pool to be 36-38 ℃ between 22-27 hours, the temperature in the pool to be 38-40 ℃ between 27-33 hours, controlling the temperature in the pool to be 40 ℃ after 33 hours, stopping moisturizing and ventilating dry air after 36 hours, windowing and removing moisture after 41 hours, and discharging the yeast after 42-44 hours.
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