Ranking list of China's top ten cooking wines? "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.

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 kinds of essential amino acids that are necessary for the human body. These 8 kinds of 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.

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 the two are different.

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% to 50% of rice wine as raw material, and adds some spices and

Made with seasonings.

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 cooking wine and white wine are both wines and can also 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 liquor 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 alcohols are very different.

Cooking wine has an alcohol concentration of 10% to 15%, and the ethanol content is more appropriate.

Therefore, special items must be used exclusively.

Below, the editor from Xi'an Weidian Shaanxi Snacks Training Center will introduce to you the ten types of cooking wines commonly found in the Chinese market.

Wang Zhihe (Beijing Ershang Group Co., Ltd.) - Beijing Ershang Wangzhihe Food Co., Ltd., Wang Zhihe, one of the top ten brands of fermented bean curd, started in 1669, is a time-honored Chinese brand, a famous trademark in Beijing, and a good food for common people.

, Wang Zhihe’s traditional fermented bean curd brewing technology was selected as a national intangible cultural heritage.

The "Wang Zhihe" brand was founded in the eighth year of Emperor Kangxi of the Qing Dynasty (1669 AD) and has a history of more than 340 years. The company has been passed down and evolved several times, and in 2009 it was restructured and renamed Beijing Ershang Wang Zhihe Food Co., Ltd.

"Wang Zhihe" products include nearly 100 varieties of fermented bean curd, cooking wine, colorful sauce, seasonings, sesame oil, sesame paste, etc., all of which are good dishes for common people.

In recent years, the company has gained timely insight into market trends and launched a series of new products after many research experiments to cater to consumers' needs for healthy, nutritious and safe products. The products are not only sold across the country, but also exported to the United States, Canada, Australia,

Japan and other 22 countries have a market coverage of more than 95% in Beijing.

With innovative product concepts and almost demanding quality standards, Wangzhihe products stand out in the fierce market competition.

The company has obtained the "Export Food Production Enterprise Hygiene Registration" certificate, and has successively passed ISO9001 quality management system, ISO22000 food safety management system, ISO14001 environmental management system and GB/T28001 occupational health and safety management system certification, standardizing the management of the company step by step

.

The company has successively won titles such as Chinese Time-honored Brand and Beijing Famous Trademark.

In 2008, "Wang Zhihe fermented bean curd brewing technique" was officially included in the national intangible cultural heritage protection list.

Lao Henghe (Huzhou Lao Henghe Brewing Co., Ltd.) - one of the top ten brands of Huzhou cooking wine in Zhejiang, a well-known fermented bean curd brand, started in 1875, a Chinese time-honored brand, a famous trademark in Zhejiang Province, integrating brewing, processing and sales, focusing on soy sauce/

Rice vinegar/cooking wine/yellow rice wine/sauce products.

Huzhou Laohenghe Brewing Co., Ltd. is a production enterprise mainly engaged in the production of soy sauce, rice vinegar, cooking wine, rice wine, soy sauce products, etc.