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Process for producing maltose vinegar stachys sieboldii can

A production process and maltose technology, which are applied in the field of production technology of canned maltose and sour silkworm, can solve the problems that the taste of canned silkworm is not pure enough and cannot reach green natural food.

Inactive Publication Date: 2009-12-30
务川山仙东升食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The production and processing of existing caddis cans mostly use glacial acetic acid and citric acid to prepare soup for processing, which has the problem that the taste of caddis cans is not pure enough and cannot meet the requirements of green natural food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] The first is the production of mother maltose vinegar. Put 3kg of maltose made from corn or rice into a container, add 7kg of cold boiled water, stir evenly, and place it indoors. After 20 days of fermentation, it will be made into mother maltose vinegar for later use. The second step is to put 1kg of maltose mother vinegar, 3kg of maltose, and 50kg of drinking-grade mountain spring water into food-grade plastic buckets, stir them properly to make them evenly mixed, and place them in a room at 18-22°C for 30 days of fermentation. Serve malt vinegar. In the third step, 2.5 kg of salt and 1-1.2 kg of sucrose are added to the above-mentioned 54 kg of malt sugar vinegar, and according to different tastes, 0.5-1.5 kg of pepper water can be added to obtain malt sugar and vinegar soup. The fourth step is to put the salted caddis into a glass jar, and then pour maltose and vinegar soup into the jar, so that the upper surface of the caddis in the jar can be immersed in the malto...

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PUM

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Abstract

The invention provides a process for producing maltose vinegar stachys sieboldii can, which comprises the following steps: fermenting maltose by adding cold boiled water to prepare maltose mother vinegar; fermenting the maltose mother vinegar by adding maltose and mountain spring water to prepare maltose vinegar; adding proper amount of edible salt and sugar into the maltose vinegar, or also adding pepper water to prepare maltose vinegar soup; and preparing the stachys sieboldii can from the soup. The prepared maltose vinegar stachys sieboldii can has pure taste, unique flavor and great development potential.

Description

technical field [0001] The invention relates to the technical field of flavor food processing and production methods, in particular to a production process of malt sugar vinegar canned caddis silkworm. Background technique [0002] The production and processing of existing caddis canned food mostly adopts glacial acetic acid and citric acid to be mixed with soup liquid to carry out processing, and it exists the problem that the taste of caddis canned food is not pure enough, does not reach the requirement of green natural food. Therefore, a kind of sour agent made of pure natural raw materials was developed to process canned caddis worm. The products produced have a purer taste and can stimulate people's appetite. Such canned caddis worm has more potential for development. Contents of the invention [0003] The production process of the canned caddis silkworm in malt sugar and vinegar of the present invention is a new production technique different from the general canned ...

Claims

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Application Information

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IPC IPC(8): A23L1/212C12J1/00C12J1/08A23L19/00
Inventor 铁之精张太群
Owner 务川山仙东升食品有限责任公司
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