Production method for edible vinegar

Abstract

The invention relates to a method for producing table vinegar, which is to use water to fully moisten vinegar brewing raw materials, cook the raw materials, inoculate Daqu, Xiaoqu, bran koji, red koji and rice koji, and perform lactic fermentation, alcoholic fermentation, acetic fermentation, aging, heating aging, vinegar pouring and mixing to prepare table vinegar finished products. The invention applies the novel table vinegar brewing method through five types of koji, three types of fermentation and one type of aging. The brewed table vinegar has bright color and luster, transparent posture, rich koji flavor, tender and sour taste, coordinated five flavors and richer nutrition, and not only has the characteristics of spiced vinegar but also has the taste of mature vinegar.

Description

technical field [0001] The invention relates to a method for preparing fermented food, in particular to a method for producing vinegar. Background technique [0002] "Qu" is the quintessence of our country, a precious heritage left to us by our ancestors and a great invention contributed to all mankind. Chinese food culture cannot be separated from "qu". Most of the existing vinegar production techniques use a single koji to ferment. For example, Shanxi mature vinegar is generally added with Daqu, while Zhenjiang vinegar is added with Xiaoqu. However, at present, many vinegar factories mostly use bran koji as a starter. Since the koji added by each vinegar factory is different, the flavor of the vinegar produced is different. [0003] The fermentation process of the existing vinegar brewing technology can be roughly divided into saccharification, alcoholic fermentation and acetic acid fermentation, and there is no obvious independent lactic acid fermentation process, so the...

AI Technical Summary

Problems solved by technology

At the same time, although the existing vinegar production process has an aging process, the production technology is rough and irregular. It depends on the weather and is a natural aging process. It has not fundamentally solved the problem of turbidity and opacity in solid-state fermented vinegar.