Cooking wine is a general term for all cooking wines, including rice wine, etc. Its function is to remove the fishy smell of fish and meat, increase the aroma of dishes, and help various flavors such as salty and sweet to fully penetrate into the dishes.

The reason why cooking wine can play this role is that the ethanol in wine has a volatile effect, which can volatilize the fishy-smelling proteins and amines in meat. The alcohol concentration of wines such as rice wine and Fenjiu is relatively low, generally around 15%. While removing the fishy smell, it will not destroy the protein and lipids in the meat. The second reason is that rice wine contains more sugar and amino acids, which can enhance aroma and taste.

Cooking wine is collectively called "cooking wine", which includes rice wine, Fenjiu, etc. The main function of cooking wine is to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors to fully penetrate into the dishes. Rice wine is generally used in home cooking.

Yellow wine is made from glutinous rice after soaking, cooking and fermentation. The alcohol concentration is about 15 degrees, the wine has a mellow taste and is rich in amino acids and vitamins. Add some rice wine during cooking, and the amines that cause fishy smell in fish, shrimps and crabs will dissolve in the alcohol of rice wine, and evaporate with the alcohol when heated to achieve the purpose of removing the fishy smell. In addition, cattle, sheep, pigs, chickens, ducks, etc. also have varying degrees of odor. Adding some rice wine during cooking can also remove the odor.

The amino acids in rice wine can combine with salt during cooking to form amino acid sodium salts, making fish and meat taste more delicious.

The amino acids in rice wine can also form an attractive aroma with the sugar in the seasoning, making the dishes rich in flavor.

Extended information

The main function of cooking wine is to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors to fully penetrate into the dishes.

Cooking wine is rich in 8 kinds of amino acids needed by the human body, such as leucine, isoleucine, methionine, phenylalanine, and threonine. When they are heated, they can produce a variety of fruity flavors. Floral and toasty. Among them, lysine and tryptophan can produce brain neurotransmitters, improve sleep, contribute to the synthesis of fatty acids in the human body, and are also beneficial to children's physical development.

Cooking wine is made from glutinous rice after soaking, cooking and fermentation. The alcohol concentration is about 15 degrees, the wine has a mellow taste and is rich in amino acids and vitamins. Add some rice wine during cooking, and the amines that cause fishy smell in fish, shrimps and crabs will dissolve in the alcohol of rice wine, and evaporate with the alcohol when heated to achieve the purpose of removing the fishy smell. In addition, cattle, sheep, pigs, chickens, ducks, etc. also have varying degrees of odor. Adding some rice wine during cooking can also remove the odor. ?

The amino acids in cooking wine can combine with salt during cooking to form amino acid sodium salts, making fish and meat more delicious.

The amino acids in the cooking wine can also form an attractive aroma with the sugar in the seasoning, making the dishes rich in flavor.

1. The amino acids in cooking wine can also combine with sugar to form aromatic aldehydes, producing an attractive aroma;

2. The esters contained in cooking wine also have aroma, so during cooking Adding rice wine can remove the odor of the dishes and greatly increase the fragrance;

3. Cooking wine also contains a variety of vitamins and trace elements, and makes the dishes more nutritious;

4 . When cooking meat, poultry, eggs and other dishes, adding cooking wine can penetrate into the food tissue and dissolve trace amounts of organic substances, thereby making the texture of the dishes soft and tender.

Baidu Encyclopedia: Cooking Wine