Blending edible vinegar and preparation method thereof
A technology for vinegar and summer vinegar, which is applied in the field of vinegar, can solve the problems of single variety of vinegar, weak typical flavor, and insufficient vinegar aroma, and achieves rich aroma components, improved quality instability, and soft and sweet taste. Effect
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Embodiment 1
[0023] Take 65Kg of raw vinegar, 10Kg of summer vinegar, 15Kg of five-year-aged vinegar and 10Kg of whole-smoked fermented grain vinegar, mix them evenly, fry the obtained mixed vinegar at 80°C for 2.5 hours, sterilize and fill to make mixed vinegar .
[0024] The comparison of sensory indicators before and after blending of raw vinegar is as follows:
[0025]
[0026] The physical and chemical indicators of raw vinegar before and after blending are compared as follows:
[0027]
[0028] The comparison of key control points before and after blending of raw vinegar is as follows:
[0029]
Embodiment 2
[0031] Take 70Kg of raw vinegar, 13Kg of summer vinegar, 10Kg of five-year-aged vinegar and 7Kg of whole-smoked fermented grain vinegar, mix them evenly, fry the obtained mixed vinegar at 90°C for 2 hours, sterilize and fill to make mixed vinegar .
Embodiment 3
[0033] Take 60Kg of raw vinegar, 15Kg of summer vinegar, 5Kg of five-year-aged vinegar and 20Kg of whole-smoked fermented grain vinegar, mix them evenly, fry the obtained mixed vinegar at 80°C for 2.5 hours, sterilize and fill it to make mixed vinegar .
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