Customized Cooking Wine Clarification and Sediment Removal Membrane Filter

      Cooking wine is a term for wine used in cooking, primarily employed to remove fishy odors and enhance aroma when preparing animal-based ingredients such as meat, poultry, seafood, and eggs. It is brewed from a variety of spices including yellow rice wine, Sichuan peppercorns, star anise, cinnamon, cloves, cardamom, and ginger. It contains alcohol, sugar, dextrin, organic acids, amino acids, esters, aldehydes, and extracts. It includes eight essential amino acids that the human body cannot synthesize on its own, improves sleep, aids in the synthesis of fatty acids, and is beneficial for children's physical development. 

      Sedimentation issue in cooking wine: Cooking wine produced using traditional processes is prone to issues such as loss of clarity and sedimentation during long-term storage, severely affecting its sensory qualities and overall quality. This occurs because traditional filtration methods, such as plate and frame or diatomaceous earth filtration, have low precision and cannot completely remove large soluble impurities dissolved in the cooking wine.

      Introduction to membrane filtration for cooking wine: "Jiahe Filtration" has innovated and optimized the process by adopting advanced membrane separation technology, based on the current production practices of manufacturers. Through multiple experimental validations and technical analyses, they have successfully developed a process solution for clarifying cooking wine using membrane technology, which shortens the production cycle, improves product quality, and reduces production costs.

 Membrane-based clarification process for cooking wine: Cooking wine formulation → coarse filtration → ultrafiltration membrane filtration → filling and sealing → finished product 

      Using membrane filtration technology for cooking wine production offers the following advantages:

1. Short production cycle and low consumption of filtration materials; 

2. Filtration at room temperature, preserving heat-sensitive components and flavor;

3. Molecular-level filtration removes large impurities such as proteins, pigments, and yeast autolysates, ensuring the cooking wine remains clear and bright without cloudiness over time; 

4. No change in alcohol content, maintaining product quality;

5. Cross-flow filtration method for separation membranes, reducing clogging and slow decay in filtration speed; 

6. Membrane separation elements are easy to clean, regenerate, and maintain, with a long service life;

7. Membrane filtration equipment is highly automated, safe, and reliable, effectively reducing labor intensity. The filtration process occurs in a sealed container, enabling clean production;

 8. Membrane filtration equipment features high membrane element packing density, small system footprint, and facilitates technical improvements, expansion, or new projects, effectively reducing investment and production costs.