Composite vinegar and production method thereof

A technology of vinegar and white vinegar, which is applied in the production of compound vinegar, can solve the problems of cumbersome operation process and difficulty in controlling the usage amount, and achieve the effect of retaining nutrients and good taste

Inactive Publication Date: 2013-02-27
董志萍
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

A small amount of compound seasoning vinegar such as cold vinegar, dumpling vinegar and other products only add very simple ingredients. Consumers still need to add various seaso

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  • Composite vinegar and production method thereof

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[0022] In order to make the objectives, technical solutions, and advantages of the present invention clearer, the following further describes the present invention in detail in conjunction with specific embodiments and with reference to the accompanying drawings.

[0023] The first-level components of the compound vinegar provided by the present invention include vinegar, salting agent, umami agent, and sweetening agent. Optionally, the vinegar includes grain brewed vinegar.

[0024] In the first-level components, vinegar accounts for 60%-90%, salty agents account for about 2%-20%, umami agents account for about 2%-20%, and sweeteners account for about 8%-40%.

[0025] Preferably, as an embodiment, the salty agent is table salt, the umami agent is monosodium glutamate, and the sweetener is white sugar.

[0026] In another embodiment, the proportion of the salty agent is about 3%-10%, the umami agent is about 3%-10%, and the sweetener is about 8%-25%.

[0027] When the compound vinegar...

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Abstract

The present invention discloses a composite vinegar and a production method thereof. The composite vinegar comprises, by weight, 60-90% of a vinegar, 2-20% of a salty agent, 2-20% of a flavor enhancer and 8-40% of a sweetening agent. The production method for the composite vinegar comprises: preparing a vinegar; washing fresh fruits and vegetables, and drying moisture on the surface; mincing the surface-dried fresh fruits and vegetables, and adding the minced fresh fruits and vegetables to the vinegar according to a weight ratio of the fresh fruits and vegetables to the vinegar of 1-40%; sealing the vinegar mixed with the fresh fruits and vegetables for at least a day to form fruit and vegetable mixed vinegar; filtering the fruit and vegetable mixed vinegar to remove fruit and vegetable residues; and adding 2-20% of a salty agent, 2-20% of a flavor enhancer and 8-40% of a sweetening agent to the filtered fruit and vegetable mixed vinegar, and uniformly mixing.

Description

technical field [0001] The invention relates to condiments and a manufacturing process thereof, in particular to a compound vinegar and a manufacturing method thereof. Background technique [0002] Vinegar is an ancient brewing condiment, which is essential in daily food life. Traditional vinegar is a kind of sour condiment. Now that vinegar has become a regular product in every household, the production, taste and function of vinegar still mostly follow the traditional characteristics and belong to a single sour condiment. A small amount of compound seasoning vinegar such as cold vinegar, dumpling vinegar and other products only add very simple ingredients. Consumers still need to add various seasonings for secondary seasoning when using such products to make cold dishes or dip them in food. The operation process is cumbersome and the amount of usage is not easy to grasp. [0003] Therefore, having compound seasoning function is a development and reform direction of the v...

Claims

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Application Information

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IPC IPC(8): C12J1/08C12J1/00
Inventor 董志萍
Owner 董志萍
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