Production technology for vinegar-soaked walnuts and walnut vinegar and vinegar walnuts produced by production technology

A production process, walnut technology, applied in the fields of vinegar walnut and walnut vinegar, can solve the problems of not being able to meet the needs of market competition, not meeting people's consumption needs, and not having nutritional components, so as to prevent senile dementia, enhance physical strength, and enhance memory Effect

Inactive Publication Date: 2012-10-10
SHANXI QINGXU WANGSHI VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of the economy, the people's consumption level is increasing day by day, and there are higher requirements for traditional condiments. However, the vinegar made by traditional crafts does not have specific nutritional components, so it can no longer meet the needs of market competition and people's needs. Consumer demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The production technology of vinegar soaked walnut of the present invention is as follows:

[0018] The first step is to take 15g of walnut kernels, 6g of Yizhiren, Gastrodia elata, and Chuanxiong. Soak the ingredients in rice wine, then take them out, wash them and drain them, and then take 100g of rock sugar (rock sugar can be increased or decreased or not added) ), and take 500ml to pack in a glass airtight jar, wash it, sterilize it with hot water, and dry it for later use.

[0019] The second step is to stack the ingredients into a bottle with a layer of ingredients and a layer of rock sugar, pour 300ml of rice vinegar, submerge the ingredients, and seal the jar.

[0020] The 3rd step, if will produce walnut vinegar, then the fermentation process of the present invention is divided into: through 6 months of fermentation, unpack then and get final product of drinking walnut vinegar.

[0021] If produce vinegar walnut, then the fermentation process of the present in...

Embodiment 2

[0024] In this embodiment, others are the same as Embodiment 1, the difference is:

[0025] If walnut vinegar is to be produced, then the fermentation process of the present invention is divided into: through 12 months of fermentation, then unpack to get drinking walnut vinegar.

[0026] If produce vinegar walnut, then the fermentation process of the present invention is divided into: through 12 months of fermentation, unsealing and filtering then, take out vinegar walnut.

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PUM

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Abstract

The invention discloses a production technology for vinegar-soaked walnuts, which belongs to the technical field of brewing of vinegar. The production technology comprises the following process that: mature basic blending vinegar is taken as foundation vinegar; food stuff, comprising 4.6% of walnut kernel, 1.8% of sharpleaf glangal fruit, 1.8% of gastrodia elata and 1.8% of ligusticum wallichii in weight percentage, is soaked in rice wine; then the mature basic blending vinegar accounting for 90% of the total weight is poured into the food stuff to immerse the food stuff; and the immersed mature basic blending vinegar and the food stuff are packaged and fermented. The invention further provides walnut vinegar and the vinegar walnuts produced by the production technology. The production technology is simple, and the walnut vinegar and the vinegar walnuts produced by adopting the technology have the effects of brain fitness, health care and treatment.

Description

technical field [0001] The invention relates to the technical field of vinegar brewing, in particular to a production process of soaking walnuts in vinegar and produced walnut vinegar and vinegared walnuts. Background technique [0002] Vinegar has been used as a condiment in the traditional sense. At the same time, medical scientists of all ages have also discovered that vinegar has certain medicinal value. Modern medicine has also proved that vinegar can eliminate fatigue, help digestion, facilitate absorption, and prevent aging. , antibacterial and sterilizing, dilating blood vessels, beauty and skin care, preventing obesity, regulating blood acid-base balance and enhancing liver and kidney functions. [0003] With the development of the economy, the people's consumption level is increasing day by day, and there are higher requirements for traditional condiments. However, the vinegar made by traditional technology does not have specific nutritional components, so it can n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00A23L1/36A23L25/00
Inventor 王三狗
Owner SHANXI QINGXU WANGSHI VINEGAR IND
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