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Varieties increase, improve quality

- Feb 02, 2018 -

Cooking wine as a special seasoning for cooking wine, widely used in civil. However, experts pointed out that the main function of cooking wine is to fishy, fresh, and its mainly applicable to the meat, fish, shrimp, crab and other meat dishes cooking, production of vegetables is not necessary to add cooking wine.

In addition, due to the high salt content in the wine, it is not suitable for direct drinking. Suitable for cooking fish, shrimp and crabs Although wine with "wine" word, but with yellow wine, beer, liquor and other drinking wine is different, it is condiment. Wang Yi, director of the Department of Food and Nutritional Nutrition, Guang'anmen Hospital, China Academy of Traditional Chinese Medicine 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 then added with some spices and seasonings, Seasoning wine. Wang Yi introduced wine is the main raw material rice wine is made of glutinous rice or millet, which is rich in grain composition, rich in amino acids. When cooking meat food by adding cooking wine, amino acid salt will be generated, so as to fishy, fresh purpose.

In the cooking of fish, shrimp and crabs and other foods, adding wine can not only remove the smell, but also fresh. However, in the process of making vegetables, it is not necessary to add wine since the vegetables themselves have no peculiar smell to be removed.

With the improvement of people's living standards and the rapid development of food industry, the production and market of condiments have experienced unprecedented prosperity and prosperity. The main signs are: process improvement, variety increase, quality improvement, and gradually to nutrition, health, convenience And palatable direction. The technology will be extensive use of biotechnology, such as cell fusion, localization of enzymes and other applications, will make the product based on the original to further improve and enhance. A variety of extraction, distillation, concentration and supercritical extraction technology from plants and animals, natural flavoring technology will also be widely used.

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