Cooking wine is used exclusively for cooking seasoning. The application in our country has had a history of thousands of years. Certain countries in Japan, the United States, and Europe also have a habit of using cooking wine. In theory, beer, liquor, rice wine, wine, whiskey can be used as cooking wine. However, after long-term practice and tasting, people discovered that the flavors of dishes prepared from different cooking wines are far apart. After repeated trials, people found that cooking with rice wine was the best.
Wine is the name used for cooking wine and is mainly used when cooking animal raw materials such as meat, poultry, seafood and eggs. Add together with other seasonings. During the cooking process, alcohol helps dissolve the organic substances in the dishes. The small amount of volatile ingredients in the other cooking liquors interacts with the ingredients of the dishes to create new aromas and reduce the acrid and greasy taste. One said that alcohol reacts with carboxylic acids in food to produce aromatic and volatile ester compounds. After cooking, most of the alcohol is volatile and does not remain in the dishes. The secondary role is to partially replace cooking water, increasing the taste of the finished product.
The role of cooking wine
The role of cooking wine is mainly to remove the smell of fish and meat and increase the aroma of the dishes, which is conducive to the full penetration of salty sweetness into the dishes.
The cooking wine is rich in 8 kinds of amino acids needed by the human body, such as leucine, isoleucine, methionine, phenylalanine and threonine. When heated, they can produce a variety of fruity floral and toasty flavors. Among them, lysine and tryptophan can produce brain neurotransmitters, improve sleep, contribute to the synthesis of fatty acids in the body, and also benefit children's physical development.
The cooking wine is made by immersing, cooking, and fermenting glutinous rice. The alcohol concentration is about 15 degrees, alcoholic taste, and rich in amino acids and vitamins. Adding rice wine in cooking, fish, shrimp, crab in the smell of amines dissolved in the alcohol of rice wine, when heated together with the volatilization of alcohol, to achieve the purpose of deterrence. In addition, cattle, sheep, pigs, chickens, ducks, etc. also have different levels of hernia, add a little rice wine when cooking, but also can remove hernia.
How to drink wine is the most effective
The amino acids in cooking wine can be combined with salt during cooking to produce amino acid sodium salt, which makes fish and meat taste more delicious.
The amino acids in the cooking wine can also be accompanied by an attractive aroma of the sugar in the sauce, giving the dish a rich aroma.
1. The amino acids in cooking wine can also be combined with sugars to form aromatic aldehydes, creating an attractive aroma;
2. The esters contained in the cooking wine also have aromas, so adding rice wine to cooking can make the dishes taste odorless and the aroma increases greatly.
3. Cooking wine also contains a variety of vitamins and trace elements, and makes the dishes more nutritious;
4. When cooking meat, poultry, eggs and other dishes, the use of cooking wine can penetrate into the interior of the food tissue to dissolve traces of organic substances, thus making the texture of the dish tender and tender.
Taboos and side effects
Do not overcook when cooking dishes so as not to affect the taste of the dishes.
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