The invention belongs to the technical field of
food processing and in particular relates to a production technology of black soybean vinegar. The production technology comprises the following steps:firstly, weighing a black soybean mixture, wheat,
sorghum rice, peas, smashed
bran, cavings and
yeast for making hard liquor in proportion; secondly, putting black soybeans, the wheat, the
sorghum rice, the peas, the smashed
bran and the cavings into a steamer, and
steaming for 120 minutes; thirdly, putting cooked raw materials into a
fermentation tank, spreading out and cooling, then pouring intothe
yeast for making the hard liquor and stirring, and then carrying out constant temperature
fermentation for 15 days; fourthly, putting the fermented raw materials into a
smoke baking tank, and carrying out
smoke baking for 15 days; and fifthly, pouring vinegar on the raw materials subjected to the
smoke baking, and then carrying out grooving and grouting conservation or bottling by virtue of apipeline. The production technology provided by the invention has the advantages that the problem that the black soybeans can not be fully released in the prior art is solved, and a black soybean vinegar soaking technology can be effectively replaced, so that
dissolution of
nutrient substances of the black soybeans can be effectively enhanced, and taste and
flavor are also improved.