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What is the role of wine in cooking?

The wine used for cooking is called cooking wine. Not only Chinese people used to cook with wine, foreign cooking western food is also commonly used wine as a seasoning. Cooking wine on cooking dishes mainly play three roles: (1) to increase the aroma: wine itself is aromatic esters of aromatic substances, can give the dishes to increase the aroma and flavor; wine in the alcohol component of the volatile function, can be induced by the food's intrinsic flavor, so that the aroma of the overflowing; wine contains amino acids in the cooking can be combined with salt to generate sodium salt amino acids, so that the dishes taste delicious; in addition, amino acids can be combined with sugar, resulting in a tempting flavor In addition, amino acids can also be combined with sugar to generate aromatic aldehydes with attractive flavor.

(2) remove fishy: fish and other aquatic products fishy from its own contains a chemical called "trimethylamine". This substance can be dissolved in alcohol, and then volatilized, so the wine has the role of removing fishy odor.

(3) improve the texture of dishes: in cooking, cooking wine can penetrate into the food tissue, change the inherent structure of the dish, so that a variety of organic substances micro-dissolution, so that the texture of the tender. In addition, the wine in the process of marinating food can also play the role of sterilization.