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Cooking wine

"Cooking wine" is the appellation of cooking wine, with the addition of yellow wine and flower carving, its alcohol concentration is low, the content is below 15%, and the ester content is h

"Cooking wine" is the appellation of cooking wine, with the addition of yellow wine and flower carving, its alcohol concentration is low, the content is below 15%, and the ester content is high, which is rich in amino acids. The flavoring effect of widely used wine in cooking is mainly to smell and fragrance.


The ingredients of the wine are yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, alcohols, and extractions. Cooking wine can increase the smell of food, and it is rich in many essential nutrients and can even reduce the destruction of chlorophyll in vegetables.