"Cooking wine" is the name of cooking wine, add yellow wine, Huadiao 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 smell and increase the aroma.

The components of cooking wine are mainly yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, hetero-alcoholic oils and leachate. The cooking wine can increase the flavor of food and remove fishy and greasy, at the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking.

Expanded Information:

Main effects

The role of cooking wine is mainly to remove the fishy and stinky taste of fish and meat, to increase the aroma of the dishes, and to facilitate the salty and sweet flavors to fully penetrate into the dishes.

The wine is rich in 8 kinds of amino acids needed by the human body, such as leucine, isoleucine, methionine, phenylalanine, 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 yellow wine, when heated with the alcohol together with the volatilization of the purpose of deodorization.

Amino acids in cooking wine can be combined with salt to produce sodium salts of amino acids, which make the taste of fish and meat more delicious.

Baidu Encyclopedia - Cooking Wine