Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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

Inactive Publication Date: 2013-04-24
徐州绿之野生物食品有限公司
View PDF7 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the onions are all salted and pickled to make salty onions, spicy onions, sauce-soaked onions, spiced onions, sweet and sour onions to make sweet and sour onions, sugar-made sweet onions and other products for sale. Scholars made scallions into beverages (CN1692831A). The innovations of these technologies not only opened up the application range of scallions, but also enriched the market and met the continuously improving needs of people's lives. The product is still less, can not satisfy people's more choices and demands, and as developing a kind of black onion head vinegar, there is no relevant report yet

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[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".

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention provides a preparation method for black allium chinensis vinegar prepared by blending brewed fermented black allium chinensis concentrated juice and ordinary vinegar. The black allium chinensis vinegar is obtained by grinding allium chinensis into pulp for fermentation, then concentrating into a concentrated black allium chinensis juice, and blending with the existing vinegar with a blending ratio of fermented black allium chinensis juice to vinegar being 1:5. The obtained product not only retains physiological functions of the allium chinensis, but also adds a flavor of vinegar, enabling people to get beneficial health effects during the process of enjoying seasoning. The product of the invention is rich in flavor and good in taste, and enriches range of applications of the allium chinensis in diet fields and meets people's gourmet needs.

Description

technical field [0001] The invention relates to an edible condiment, in particular to a black onion vinegar and a preparation method thereof. Background technique [0002] Vinegar is a traditional sour condiment in my country. It has a brewing history of more than 2,000 years. It was called "acyl", "sour" and "bitter wine" in ancient times. Our country has a vast territory and the working people are hardworking and intelligent. There are many varieties of vinegar produced all over the country. The famous ones include Shanxi mature vinegar, Zhenjiang fragrant vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang rose vinegar, Fujian red yeast rice vinegar, and Northeast white vinegar. According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. Most of the commercially available vinegar in our country is made by fermentation process, which includes both traditional and modern t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products