Processing process for special ginger garlic aromatic vinegar

Abstract

The invention relates to a processing process for special ginger garlic aromatic vinegar, and belongs to the production processing field. The ginger garlic aromatic vinegar produced by the processing process not only retains flavor and physical and chemical quality of original vinegar but also fuses the original taste of ginger-garlic, so that the product has strong fermented vinegar fragrance and ginger garlic fragrance and is agreeable to taste with the mouthfeel being fragrant, sour, fresh and sweet, and at the same time, turbidity and precipitate of the ginger garlic aromatic vinegar / dumpling vinegar caused by colloid substances of the garlic and starch in the ginger.

Description

technical field [0001] The invention relates to a processing technology of characteristic ginger garlic vinegar, which belongs to the field of production and processing. Background technique [0002] Since the mid-1990s, special vinegars such as dumpling vinegar and ginger vinegar have been released in the vinegar industry, but almost all of them are made by adding ginger and garlic essence to the vinegar products. The disadvantage is that the unique natural flavor of ginger and garlic is insufficient and stable. Sex is also relatively poor. Put garlic powder or crushed ginger on the mature vinegar unstrained spirits in the vinegar drenching pool, and leaching ginger, garlic and active ingredients in the vinegar unstrained spirits together by soaking. The disadvantage is that the leached ginger vinegar, garlic In the subsequent heating process of vinegar or ginger garlic vinegar, the active ingredients of garlic will be greatly lost, making the final product less garlicky a...

AI Technical Summary

Problems solved by technology

[0002] Since the mid-1990s, special vinegars such as dumpling vinegar and ginger vinegar have been released in the vinegar industry, but almost all of them are made by adding ginger and garlic essence to the vinegar products. The disadvantage is that the unique natural flavor of ginger and garlic is insufficient and stable. sex is also relatively poor

Put garlic powder or crushed ginger on the mature vinegar unstrained spirits in the vinegar drenching pool, and leaching ginger, garlic and active ingredients in the vinegar unstrained spirits together by soaking. The disadvantage is that the leached ginger vinegar, garlic In the subsequent heating process of vinegar or ginger garlic vinegar, the active ingredients of garlic will be greatly lost, making the final product less garlicky and less pure

At present, there are separate special ginger vinegar and special garlic vinegar in the prior art, which have a single taste, and there is no special vinegar that combines two flavors at the same time.