Material wine
"Material wine" is the name of cooking wine, add yellow wine brewing, its alcohol concentration is low, the content of less than 15%, while the ester content is high, rich in amino acids. It is widely used in cooking dishes. The flavoring effect of cooking wine is mainly to remove the fishy and increase the aroma.
Main Ingredients
Water, Yellow Wine, Spices, Monosodium Glutamate, Edible Salt, Caramel Color
Whether Containing Preservatives
No
Main Nutrients
Energy, Proteins, Fats, Carbohydrates,
Nutritional Composition?
The ingredients of cooking wine are mainly yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, hetero-alcoholic oils and leachate. Its alcohol concentration is low, with a content of less than 15%, while its ester content is high and rich in amino acids, so it has a strong aroma and mellow flavor, and is widely used in cooking dishes. The flavoring effect of cooking wine is mainly to remove fishy smells and increase aroma.
The production system?
Suitable for the crowd
The general public can eat.
Identifying the use of
Maintaining wine, as a special wine used for cooking and flavoring, is widely used in folklore. However, experts pointed out that the main function of the wine is to remove the fishy, fresh, it is mainly suitable for meat, fish, shrimp, crabs and other meat dishes, the production of vegetables, there is no need to put the wine.
In addition, because of the high salt content in the cooking wine, it is not suitable for direct consumption. Suitable for cooking meat, fish, shrimp and crab, although the wine with the word "wine", but with yellow wine, beer, white wine and other drinking wine is different, it belongs to the flavoring. Wang Yi, director of the Food Therapy and Nutrition Department of Guang'anmen Hospital of China Academy of Traditional Chinese Medicine, pointed out that cooking wine is a new kind of wine developed on the basis of yellow wine, which is made of yellow wine as a raw material, in addition to adding some spices and seasonings, a kind of flavored wine. Wang Yi introduced that yellow wine, the main raw material of cooking wine, is brewed from glutinous rice or millet, so it is rich in grains and rich in amino acids. Adding the wine when cooking meat food will generate amino acid salts, which will deodorize and freshen the food.
Main effects?
The role of cooking wine is mainly to remove the fishy taste of fish and meat, increase the aroma of the dishes, and help the salty and sweet flavors fully penetrate into the dishes.
The wine is rich in eight amino acids needed by the human body, such as leucine, isoleucine, methionine, phenylalanine and threonine, which can produce a variety of fruity, floral and toasty flavors when they are heated. Among them, lysine and tryptophan can produce brain neurotransmitters, improve sleep, help the synthesis of fatty acids in the body, and are also good for children's physical development.
The cooking wine is made from glutinous rice by soaking, steaming and fermenting. The alcohol concentration is about 15 degrees, and the wine has a mellow flavor and is rich in amino acids and vitamins. Cooking with a little wine, fish, shrimp, crabs in the phase of fishy amines dissolved in the alcohol in the wine, when heated with the alcohol volatilized, to achieve the purpose of deodorization. In addition, cattle, sheep, pigs, chickens, ducks, etc. with different degrees of fishy, cooking with a little wine, the same can also remove fishy.
Taboo and side effects?
Don't put too much when cooking dishes, so as not to affect the flavor of the dishes themselves too heavy wine flavor.