Black allium chinensis vinegar and preparation method thereof
A kind of black leeks and leeks technology, applied in the field of black leeks vinegar and preparation thereof, to achieve the effects of satisfying the needs of gourmet food, good taste and low price
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[0026] Grind 1 kg of onion into a slurry, put it in a fermenter, add 15 times the amount of water, seal and stir for 5 minutes, heat to 100°C and boil for 3 hours, then cool down to 85-90°C and keep it warm for 30 hours, release the fermentation The material is filtered with a plate and frame filter to clarify the juice of black onion, and the juice is concentrated at a low temperature of 55-65°C to become 5 kg of concentrated juice of black onion, and then 1 kg of concentrated juice of black onion is mixed with 5 kg of existing food. Vinegar, that is, the preparation of black scallion vinegar.
[0027] The content of total acid and amino acid of the black cucumber vinegar prepared by the invention can fully meet the national standard, and the hygienic index can fully meet the index requirement of GB2719-2003 "Hygienic Standard for Vinegar".
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