Roxburgh rose vinegar and production method thereof

A technology of thorn pear and vinegar fermented grains, which is applied in the field of thorn pear vinegar and its production, can solve the problems of no patent application for thorn pear vinegar, can not be used as a seasoning, etc., and achieves the effects of delicious taste, unique style and rich nutrition.

Inactive Publication Date: 2012-07-18
毕节市天河酱醋厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the products of these patented technologies are only used as beverages and cannot be used as condiments
So

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0038] Embodiment Producing Rosa roxburghii Vinegar as follows:

[0039] Dry the roxburghii fruit and crush it to less than 3 mm; take 50 Chinese herbal medicines: Codonopsis pilosula, Salvia miltiorrhiza, safflower, angelica, wolfberry, astragalus, yam, white peony root, Polygonum multiflorum, Panax notoginseng, Artemisia argyi, Eucommia ulmoides, cinnamon, Amomum, Cardamom, star anise, cinnamon sticks, tangerine peel, dark plum, licorice, jujube, coptis, fritillary, gastrodia, salvia, saffron, scutellaria, licorice, northern ginseng, bellflower, dogwood, rehmannia, eucommia, coix seed , Chinese yam, Ginkgo biloba, Galla, Polyporus, Cistanche, Achyranthes bidentata, Dipsacus, Yizhiren, Motherwort, Polygala, Atractylodes, Gentiana, Guizhi, Ephedra, Ophiopogon japonicus, crush each 5kg to less than 2 mm, and mix with 1,000kg of cooked glutinous rice and 10,000kg of crushed prickly pear fruit are thoroughly stirred, put into a fermentation tank for 15 days of fermentation, and t...

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PUM

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Abstract

The invention discloses roxburgh rose vinegar and a production method thereof. The roxburgh rose vinegar is a liquid product prepared by fermenting roxburgh roses as a main material and sticky rice and 50 Chinese medicinal herbs as auxiliary materials together. The production method comprises the following steps of: washing the sticky rice, soaking and then steaming; respectively crushing the Chinese medicinal herbs and roxburgh rose fruits; and mixing according to proportion and fermenting for 15 days to obtain a brewing mass; turning over and mixing the brewing mass, carrying out acidifying fermentation twice; ageing the ripe brewing mass for 3 months, then putting the aged brewing mass into a vinegar sprinkling pool, slowly spraying cold boiled water, soaking, discharging vinegar liquid from the bottom of the pool to obtain raw vinegar; and finally heating the raw vinegar, cooling and then bottling, and checking out to be qualified to obtain a finished product of the roxburgh rose vinegar. The roxburgh rose vinegar provided by the invention is natural and pollution-free food with health-care function, can be used as a condiment for cooking on various occasions, such as families, dining rooms, restaurants and tourist sites and can be directly eaten as drinks. The roxburgh rose is unique in style, rich in nutrition, fresh in mouth feel and is a condiment with special flavor.

Description

technical field [0001] The present invention relates to vinegar, also relates to the manufacture of vinegar, specifically, relates to prickly pear vinegar and its production method. Background technique [0002] Rosa roxburghii is the fruit of the silk-reeling flower of the Rosaceae plant, also known as Cili and Muli. It is a nutritious and precious fruit for nourishing and fitness. Prickly pear is a unique wild resource in Yunnan-Guizhou Plateau and Panxi Plateau. It is mainly produced in Guizhou. Bijie and Liupanshui in Guizhou are the areas with the most abundant prickly pear resources, and the surrounding areas of the provincial capital Guiyang are also widely distributed. Rosa roxburghii has a long history as a medicinal and edible variety in Guizhou. People eat it as a fruit or drink it in wine to obtain vitamins and other nutrients. Processed prickly pear products are also popular in the market, including prickly pear beverages. No. ZL02110198.1 "Prickly Pear Grape ...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 卯昌书段锡泽
Owner 毕节市天河酱醋厂
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