A good helper for relieving mutton and enhancing aroma-tips on the consumption of seasoning wine

First, the seasoning introduced wine

 

The definition of seasoning wine in the standard "SB/T10416-2007 Seasoning Wine" is: "Fermented wine, distilled wine and edible alcohol are the main components, adding edible salt (can be added to plant spices), and preparing and processing liquid condiments "
.
It is one of the commonly used seasonings in cooking and processing.
Although the amount is small, it has an important influence on the flavor and safety of dishes
.
According to the different combinations of spices added, there are mainly "ginger onion cooking wine", "perilla cooking wine", "five spice wine" and so on
.

 

Cooking wine is brewed from glutinous rice through soaking, steaming, and fermentation.
The wine has a mellow taste and is rich in amino acids and vitamins
.
The role of seasoning wine is mainly to remove the fishy smell of fish and meat, increase the aroma of the dishes, and help the sweet and salty tastes fully penetrate into the dishes
.

 

The role of cooking wine in food cooking is mainly reflected in the following two aspects:

 

One is to remove the fishy and taint smell
.
The fishy substances in aquatic foods are mainly volatile trimethylamine, and the raw materials of cattle and sheep are mainly carboxylic acids such as 4-methyloctanoic acid and 4-methylnonanoic acid
.
During the cooking process, the ethanol in the cooking wine can overcome the surface tension of capillaries and cells and dissolve trimethylamine.
Due to the difference in concentration inside and outside the cells and the heating temperature, the mixture of trimethylamine and ethanol diffuses from the inside of the cells to the surface of the food.
, As the cooking process volatilizes, the peculiar smell of the raw material itself is reduced and removed
.
The alcohols in the seasoning wine can undergo an esterification reaction with carboxylic acids during the heating process, which can reduce the fishy smell of animal raw materials
.

 

The second is to increase the special fragrance
.
The seasoning 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 aromas.
The taste
.
Among them, lysine and tryptophan can produce brain neurotransmitters, improve sleep, contribute to the synthesis of human fatty acids, and are also good for children's physical development
.

 

2.
Precautions for purchasing seasoning wine

 

At present, the market is full of different brands and types of seasoning wine, which is dazzling
.
Here are some tips for buying seasoning wine:

 

First of all, consumers can give priority to buying rice wine and cooking rice wine series
.
In terms of product functions, rice wine and cooking rice wine are products that do not add edible alcohol, and the effect of removing fishy and flavoring is better than adding edible alcohol to seasoning wine
.

 

Second, check the label carefully when purchasing, especially the alcohol level
.
The higher the alcohol content, the better its quality
.
The alcohol content of normal cooking wine is between 10%Vol and 15%Vol.
Cooking wine with too low alcohol content cannot achieve the corresponding effect, and there is the possibility of excessive use of preservatives
.

 

　　Again, try to buy branded alcoholic beverages, and don't be greedy for cheap
.
Rice wine and cooking wine products are traditional foods, and their quality and price are relatively stable and moderate
.
As the saying goes, "you get what you pay for," fake and shoddy products are often cheaper
.

 

　　Finally, sensory testing can also be carried out
.
First, through "smell", the aged rice wine has a strong aroma
.
The rice wine in Jiangnan is made from rice, and the aroma of the wine can be smelled through the packaging .
The alcohol-blended rice wine does not have the unique lipid aroma of aged rice wine, but only the taste of alcohol; through the "touch", according to the test, the aged rice wine contains a variety of amino acids, trace elements and minerals, pour a little in the palm of your hand , After the wine dries, there will be a sticky feeling
.
The alcohol-blended rice wine contains less organic matter, and there is basically no sticky feeling after the alcohol evaporates; then through "tasting", the aged rice wine is brewed with rice, so the wine is rich in aroma and tastes mellow, while in the alcohol-blended rice wine Most of the ingredients are water, which tastes very weak
.

 

　　3.
Precautions for the use and storage of seasoning wine

 

　　(1) Precautions for use

 

　　The seasoning wine should be used in the cooking process, and the dosage and timing should be paid attention to during the use
.

 

　　Increasing the dosage can enhance the effect of removing fishy odors, but it will also bring the risk of protein denaturation.
The conventional dosage is to evenly spread the surface of the food or add 2-3 tablespoons in cooking
.

 

　　For different purposes and cooking ingredients, different timings should be selected
.
Cooking wine has high permeability and volatility.
Putting the cooking wine first can make it penetrate into the interior of the raw materials of the dishes.
After being heated and volatilized, the fishy smell in the raw materials can be removed, and the deliciousness of the food can be increased
.
But you should not put vinegar first and then cooking wine, because vinegar contains a lot of organic matter such as acetic acid.
When heated or combined with the alcohol in cooking wine, it will produce volatile esters.
If the vinegar is put too early, the aroma will evaporate.
The dishes will be sour and astringent, and the umami taste will be reduced
.
Generally speaking, cooking wine can be immersed in the raw materials for a while and then cooked, or put in when the food is almost cooked.
The vinegar should be put in before the food is cooked and stir-fried for a few times
.
For example: the cooking wine should be added to the fish after the fish is fried; the cooking wine should be added to the fried shrimp and pork after the main ingredients are cooked; the cooking wine should be added to the soup after the soup is cooked
.

 

　　(2) Precautions during storage

 

　　After opening the bottle and the jar, the seasoning wine should be stored in a cool and dry place at a temperature between 15°C and 25°C.
Pay attention to sealing and cleaning
.
Avoid high temperature and reduce the time of contact with air to prevent deterioration such as acidity, bitterness, astringency, whitening, turbidity, and alcohol volatilization
.

 

　　Properly mastering the skills of purchasing, using, and storing seasoning wine will not only allow us to buy more suitable products, but also make seasoning wine perform better when using it, and bring us a better gourmet experience and health and beauty.
Life
.

 

　　Writer: Shi Xiefei, Associate Researcher, Institute of Biology, China Testing and Research Institute

 

　　Reviewer: Food Safety Sampling Inspection and Monitoring Office of Sichuan Provincial Market Supervision Administration

 

　　Attachment: 1.
   SBT 10416-2007 Seasoning Wine.
pdf