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Flavoring Is Mainly To Fishy, Fragrant

- Feb 02, 2018 -

"Cooking wine" is the name of cooking wine, add rice wine, flower engraving, the alcohol concentration is low, content below 15%, while the ester content is high, rich in amino acids. The flavoring effect of using a wide range of cooking wine in cooking dishes is mainly to fishy, fragrant.

The main ingredients of cooking wine rice wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts. Cooking wine can increase the flavor of food, to fishy solution, at the same time, it is also rich in nutrients necessary for a variety of human body, and even can reduce the destruction of vegetables chlorophyll in cooking.

The main ingredients of cooking wine rice wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts. Its alcohol concentration is low, the content is below 15%, while the ester content is high, rich in amino acids, so rich in flavor, mellow taste, in the cooking dishes using a wide range of cooking seasoning mainly for fishy, fragrant.

Cooking wine can increase the flavor of food, to fishy solution, at the same time, it is also rich in nutrients necessary for a variety of human body, and even can reduce the destruction of vegetables chlorophyll in cooking. Cooking wine contains eight kinds of essential amino acids, the eight essential amino acids are not synthesized by the body, need to be provided from the diet inside. When heated, they produce a variety of fruity floral and toasted bread flavors. Can also produce brain neurotransmitters, improve sleep, contribute to the synthesis of fatty acids in the human body, but also beneficial to children's body development.


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