"Cooking wine" is the name of cooking wine. It is brewed by adding rice wine and Huadiao. Its alcohol concentration is low, with the content below 15, and its ester content is high and it is rich in amino acids. Cooking wine is widely used in cooking dishes. Its main seasoning function is to remove fishy smell and increase aroma.

The main ingredients of cooking wine include rice wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oils and extracts. Cooking wine can increase the aroma of food, remove fishy smell and relieve greasiness. At the same time, it is also rich in a variety of nutrients necessary for the human body, and can even reduce the damage of chlorophyll in vegetables by cooking.

Nutritional ingredients

The main ingredients of cooking wine include rice wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oils and extracts. Its alcohol concentration is low, with the content below 15, but its ester content is high and it is rich in amino acids, so it has a rich aroma and mellow taste. It is widely used in cooking dishes. The seasoning function of cooking wine is mainly to remove fishy smell and increase aroma.

Cooking wine can increase the aroma of food, remove fishy smell and relieve greasiness. At the same time, it is also rich in a variety of nutrients necessary for the human body, and can even reduce the damage of chlorophyll in vegetables by cooking. Cooking wine contains 8 essential amino acids that are necessary for the human body. These 8 essential amino acids cannot be synthesized by the human body and need to be provided from the diet. When heated, they produce a variety of fruity, floral and toasty aromas. It can also produce brain neurotransmitters, improve sleep, contribute to the synthesis of fatty acids in the body, and is also beneficial to children's physical development.

Suitable crowd

The general population can consume it.

Identification and use

As a wine specially used for cooking and seasoning, cooking wine is widely used among the people. However, experts point out that the main function of cooking wine is to remove fishy smell and increase freshness. It is mainly suitable for cooking meat, fish, shrimp, crab and other meat dishes. There is no need to add cooking wine when making vegetables.

In addition, due to the high salt content in cooking wine, it is not suitable for drinking directly. Suitable for cooking meat, fish, shrimp, and crab. Although cooking wine has the word "wine" in it, it is different from drinking wine such as rice wine, beer, and liquor. It is a condiment. Wang Yi, director of the Food Therapy and Nutrition Department of Guang'anmen Hospital of the Chinese Academy of Chinese Medical Sciences, pointed out that cooking wine is a new variety developed on the basis of rice wine. It is made from rice wine as raw material and adds some spices and seasonings. Grow flavored wine. Wang Yi introduced that rice wine, the main raw material of cooking wine, is brewed from glutinous rice or millet, so it is rich in grain components and rich in amino acids. Adding cooking wine when cooking meat will generate amino acid salts, thereby achieving the purpose of removing fishy smell and increasing freshness.

Wang Yi said that when cooking meat, fish, shrimp, crab and other foods, adding cooking wine can not only remove odors, but also increase freshness. However, in the process of making vegetables, since the vegetables themselves have no peculiar smell that needs to be removed, there is no need to add cooking wine.

Main functions

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 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 aroma;

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 matter, thereby making the texture of the dishes soft and tender.

Taboos and Side Effects

Do not add too much when cooking dishes, so as to avoid the strong flavor of cooking wine affecting the taste of the dishes themselves.

Differences from rice wine

There are cooking wine and rice wine on the market, and many people call rice wine cooking wine and use rice wine as cooking wine, but they are not the same. The biggest difference between cooking wine and rice wine is that rice wine is a kind of beverage wine, while cooking wine is a new variety developed on the basis of rice wine. It uses 30-50% rice wine as raw material, and adds some spices and seasonings. made. Compared with rice wine, cooking wine when cooking dishes not only tastes better, but is also cheaper. Cooking wine can only be used when cooking. Some people use white wine instead of cooking wine when they run out of cooking wine when cooking. They think that both cooking wine and white wine can be used to cook delicious dishes. This is wrong. The lowest alcohol concentration of liquor is about 20 degrees, and the highest is about 60 degrees. The main component of alcohol, ethanol, is highly permeable and volatile. If you use white wine with too high an ethanol content when cooking dishes, the original flavor of the dishes will be destroyed.

Some friends like to use beer instead of cooking wine because they think it tastes better. In fact, this is not right. Because the alcohol concentration of beer is about 3-5 degrees, and a large part of it is carbon dioxide gas. This carbon dioxide gas is very volatile, especially after being heated. If beer is added to the dish during cooking, the alcohol will evaporate before the fishy smell is dissolved, and the effect of removing the fishy smell and greasy taste will not be achieved.

Compared with cooking wine, the flavors of the dishes cooked by different alcoholic beverages are quite different. Cooking wine has an alcohol concentration of 10 to 15 degrees, and the ethanol content is more appropriate. Therefore, special items must be used exclusively.

Industrial Development

The annual growth rate of Chinese condiments has exceeded 10 for ten consecutive years. For the condiment industry with "small products and big markets", it is necessary to "harden" its weaknesses as soon as possible in order to adapt to the new situation and seek greater business opportunities. China's condiment industry has entered a period of great transformation, adjustment and differentiation. On the one hand, there are professional mergers and acquisitions that are in line with international standards. On the other hand, traditional industries face the confusion and exposure of stubborn diseases faced by international competition in the development process. The condiment industry needs to improve its deficiencies to reduce obstacles on the road to development.

With the improvement of people's living standards and the rapid development of the food industry, the production and market of condiments have experienced unprecedented prosperity and prosperity. The main signs are: process improvement, increased varieties, improved quality, and Gradually develop in the direction of nutrition, hygiene, convenience and palatability. In terms of technology, a large number of biotechnology will be used, such as the application of cell fusion, domestic enzymes, etc., which will further improve and improve the product on the original basis. Various technologies for extracting natural flavorings from plants and animals using extraction, distillation, concentration and supercritical extraction will also be widely used.