Amino acids in cooking wine can be combined with salt in cooking to produce amino acid sodium salt, which makes fish taste more delicious.

Amino acids in cooking wine can also form attractive aroma with sugar in seasoning, which makes dishes rich in flavor.

1, amino acids in cooking wine can also combine with sugar to form aromatic aldehyde, which produces attractive aroma;

2. The esters contained in cooking wine also have fragrance, so adding yellow wine in cooking can remove the peculiar smell of dishes and greatly increase the fragrance;

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 added cooking wine can penetrate into food tissues, dissolve trace organic matter, and make the dishes soft and tender.

Second, the usage:

Cooking wine, as a kind of wine specially used for cooking and seasoning, is widely used among the people. However, experts pointed out that the main function of cooking wine is to remove fishy smell and increase freshness. Mainly suitable for cooking meat, fish, shrimp, crab and other meat dishes, without putting cooking wine into vegetables.

In addition, cooking wine is not suitable for direct drinking because of its high salt content. Although that cook wine suitable for cooking meat, fish, shrimp and crab has the word "wine", it is different from the drink wine such as yellow rice wine, beer and white wine, and belongs to seasoning.

Wang Yi, director of dietotherapy and nutrition department of Guang 'anmen Hospital of Chinese Academy of Traditional Chinese Medicine, pointed out that cooking wine is a new variety developed on the basis of yellow rice wine, which is made from yellow rice wine with some spices and seasonings. According to Wang Yi, yellow rice wine is the main raw material of cooking wine, which is brewed from glutinous rice or millet, so it is rich in grain components and amino acids.

In cook the meat, adding cooking wine will produce amino acid salts, thus achieving the purpose of removing fishy smell and enhancing freshness. Wang Yi said that in cook the meat, fish, shrimp and crab, adding cooking wine can not only remove the peculiar smell, but also increase the umami flavor. However, in the process of making vegetables, there is no need to add wine because the vegetables themselves have no peculiar smell to be removed.

Extended data:

The main components of cooking wine are yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts. Its alcohol concentration is low, the content is below 15%, while its ester content is high, and it is rich in amino acids, so its flavor is rich and mellow. The seasoning function of cooking wine widely used in cooking dishes is mainly to remove fishy smell and enhance flavor.

Cooking wine can increase the flavor of food and relieve boredom. At the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking. Cooking wine contains 8 kinds of essential amino acids, which cannot be synthesized by human body and needs to be provided from diet.

When heated, they can produce various fruity, floral and baking flavors. It can also produce neurotransmitters in the brain, improve sleep, contribute to the synthesis of human fatty acids, and is also good for children's physical development.

References:

Baidu encyclopedia-cooking wine