Method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar
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A technology of papaya wine and papaya vinegar, which is applied in the preparation of vinegar and alcoholic beverages, etc., can solve the problems of many impurities and inability to store for a long time, and achieve the effect of unique taste, enhanced fragrance and mellow fragrance
Inactive Publication Date: 2012-05-02
昆明毕苏食品有限公司
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Use papaya directly to make wine, the wine is rich in active ingredients and aroma of papaya, but the wine has a sour taste and many impurities, so it cannot be stored for a long time at room temperature
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[0029] The preparation method of mushroom papaya wine and mushroom papaya vinegar, concrete steps are as follows:
[0030] (1) material preparation,
[0031] Wash the ripe fresh papaya fruit, remove the core, cut into 1-3 mm slices, or silk or particles with a particle size of less than 3 mm; remove impurities from fresh shiitake mushrooms, and wash;
[0032] (2) dry
[0033] Dried papaya and shiitake mushrooms to a water content of 10-20% to become dried papaya and dried shiitake mushrooms;
[0034] (3) Papaya intervention treatment
[0035] The dried papaya in the first temperature section is stored at a constant temperature of 20°C ± 3°C for 35-50 days, the dried papaya in the second temperature section is stored at a constant temperature of 35°C ± 3°C for 60-90 days, and the dried papaya in the third temperature section is stored at a constant temperature of 25°C ± 3°C; constant temperature Store for 40-55 days, then store at room temperature for later use;
[0036] (4...
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Abstract
A method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar comprises the following steps of: getting materials ready, drying the materials, performing constant-temperature pretreatment on dried pawpaw through a plurality of temperature zones, preparing raw material wine from white spirit, the dried pawpaw, sugar and mushrooms through soaking, distilling out the original liquor of the mushroom-pawpaw wine and blending the left liquid as the original liquor of the mushroom-pawpaw vinegar into the mushroom-pawpaw wine product, and then processing the original liquor of the mushroom-pawpaw vinegar into the mushroom-pawpaw vinegar product. The method provided in the invention is capable of producing the mushroom-pawpaw wine and the mushroom-pawpaw vinegar simultaneously, so that the raw materials mushroom and pawpaw are thoroughly utilized. The mushroom-pawpaw wine of the invention contains rich active ingredients in the pawpaw and the mushroom and has full mushroom-pawpaw smells, and can be stored for a long time at the normal temperature. The mushroom-pawpaw vinegar of the invention is prepared by taking full advantage of a plurality of organic acids such as malic acid, tartaric acid, citric acid and the like separated from the pawpaw wine; the sour of the vinegar is pure and soft; the vinegar contains rich active ingredients in the pawpaw and the mushroom and has full smells of the mushroom and the pawpaw; and the sour of the vinegar is stable and can be preserved for a long time. Besides, the mushroom-pawpaw vinegar can be used for cooking dishes or used as health-care vinegar for often taking, thereby achieving the effects of building and strengthening the body.
Description
Technical field [0001] The present invention involves a method of preparing for wine and vinegar. Specifically, the preparation method of mushroom papaya wine and shiitake paddy gourd vinegar. Background technique [0002] Chaenomeles Lagenaria (Loisel.) Koidz) Fruit of Begonia Department of Botanical Plants.Papaya is rich in vitamins, protein and glyphic acid, beriic acid, citrate, and oleic acid, etc., and also contain flavonoids, saponins and potassium, magnesium, zinc, iron, manganese, phosphorus, etc.Trace elements, have high medicinal value, are still good food ingredients.According to records, papaya can flatten the liver and relieve tendons, drive the wind and promote blood, and the spleen, and humidity.It has the effectiveness of strong, excited, analgesic, and humidity and tendons. It is used for wet paralysis, soreness and pain in the waist and knees, vomiting and diarrhea, heat stroke, beets edema, dampness, etc.pain.In the vast area of southern my country, papaya h...
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