摘要
每100千克黄酒糟添加经粉碎的天然植物混合香辛料2～4kg,充分拌匀,灌坛密封3～6个月后即为香糟。按100kg水加10～15kg花椒、0.2kg茴香,入酒缸中静置48～96h,取上清液和压榨液过滤后,再加食盐、黄酒等制成香糟卤。香糟卤是一种调味品,具有食用方便、口感鲜美之特点。
The grinded natural composite perfume materials and pungent materials 2-4 kg were added into every 100 kg dis-tiller＇s grains of yellow rice wine for full mixing ,after 3-6 months airproof storage in jar, the mixed materials developed into aromat-ic grains. Then 10-15kg aromatic grains,0.5kg prickly ash and 0.2kg fennel added 100kg water.After 48-96h stable place-ment in wine Jars, the upper clear liquid abstracted and the pressed liquid filtrated. Then with the addition of edible salt and fellowrice wine etc, the aromatic grains halid finally produnced. Aromatic halid Was used in flavor seasoning and had the advantages of convenient application and fresh taste etc.
出处
《山东食品发酵》
2011年第1期47-48,共2页
Shandong Food Ferment
关键词
综合利用
黄酒糟
香糟卤
调味品
comprehensive utilization
distiller＇s grains of yellow race wine
aromatic grains halid
flavor- seasoning product
