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Production process of edible vinegar

A production process and production process technology, applied in the field of vinegar production process, can solve the problems affecting the use value of vinegar, affecting the appearance and quality of vinegar, etc., and achieve the effect of simple and easy processing technology and avoiding precipitation

Inactive Publication Date: 2012-12-05
ANHUI RANBANG BIOLOGICAL TECH INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0002] Vinegar is an indispensable condiment in people's life, but the vinegar brewed by traditional methods is prone to sediment during storage, which affects the use value of vinegar and also affects the appearance quality of vinegar

Method used

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  • Production process of edible vinegar

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Embodiment Construction

[0021] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific illustrations.

[0022] As shown in Figure 1, a kind of production technology of cooking wine comprises the steps:

[0023] 1. Raw material reception and storage, purchase of raw materials that meet the regulations, do not use waste materials in the production process, mildew and harmful raw materials for production, and give priority to companies that have obtained production licenses as suppliers, and the raw materials can only enter the factory after passing the quality inspection. Warehousing, storage in special warehouses, products should be stored in dry, ventilated, and hygienic warehouses, do a good job of preventing insects and rodents, and it is strictly forbidden to mix with toxic, harmful, and smelly substances, and the contents of the labels and list...

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Abstract

The invention discloses a production process of edible vinegar and relates to a preparation process of a seasoning. The production process comprises the steps as follows: receiving and storing raw materials; soaking; steaming the materials; wetting rice; fermenting by alcohol; fermenting by acetic acid; ageing a fermentative substrate; pouring vinegar; mixing; settling; sterilizing; and filling to obtain the finished edible vinegar. The production process has the benefits as follows: the process is simple, convenient and easy to operate; the edible vinegar cannot get bad after being stored for a long time; the flavor of the edible vinegar is kept free of being destroyed; the sediment phenomenon in the long-time storage process is avoided at the same time; and the edible vinegar is a high-quality pure natural food seasoning.

Description

technical field [0001] The invention relates to a preparation process of condiments, in particular to a production process of vinegar. Background technique [0002] Vinegar is an indispensable condiment in people's life, but the vinegar brewed by traditional methods is prone to sediment during storage, which affects the use value of vinegar and also affects the appearance quality of vinegar. Therefore, always be to seek better preparation technology to make more high-quality vinegar. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a vinegar production process with reliable quality and not easy to produce sediment. [0004] The technical problem solved by the present invention adopts following technical scheme to realize: [0005] A kind of production technology of cooking wine is characterized in that comprising the steps: [0006] 1. Raw material reception and storage, purchase of raw materials that meet the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08
Inventor 郭杰胡向红
Owner ANHUI RANBANG BIOLOGICAL TECH INDAL
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