Method for preparing aromatic vinegar

A production method and technology of balsamic vinegar, which is applied in the field of edible vinegar processing technology, can solve the problems of insufficient aroma of millet vinegar and small effect on appetite, and achieve the effect of good taste, easy operation and rich nutrition

Inactive Publication Date: 2013-08-07
胡素芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of millet vinegar lacks aroma and has little effect on stimulating people's appetite

Method used

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Embodiment Construction

[0007] Choose 20 kg of schisandra, 20 kg of medlar, and 10 kg of bay leaf as raw materials. Wash schisandra, medlar and bay leaf with tap water to make the surface clean. Put the washed schisandra, medlar and bay leaf into a steamer, and use high-temperature steam to fumigate the schisandra, medlar and bay leaf until they are fragrant. Pour 300 kg of glutinous rice vinegar into the tank, soak the fumigated schisandra, medlar and bay leaf in rice vinegar, and seal the tank mouth with plastic cloth. After sealing and soaking for 50 days, open the mouth of the jar, filter the vinegar solution with gauze, remove the residue, and obtain schisandra, wolfberry and bay leaf vinegar. Put the schisandra wolfberry bay leaf vinegar into a glass bottle with a filling machine, and seal the bottle mouth to prevent it from spilling.

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Abstract

The invention discloses a method for preparing aromatic vinegar, and aims at providing rice vinegar which is mellow in mouth. The technical scheme adopted by the method is as follows: soaking fumed schisandra chinensis, medlar and bay leaf by glutinous rice vinegar. The method for preparing the aromatic vinegar disclosed by the invention is implemented according to the following steps: (1) selecting schisandra chinensis, medlar and bay leaf as materials, wherein the weight ratio of the three materials is 2:2:1; (2) cleaning the schisandra chinensis, the medlar and the bay leaf; (3) fuming the cleaned schisandra chinensis, medlar and bay leaf; (4) putting the fumed schisandra chinensis, medlar and bay leaf into the glutinous rice vinegar, and tightly soaking for 30-60 days; (5) filtering to obtain the vinegar containing the schisandra chinensis, the medlar and the bay leaf; and (6) tightly packing the glutinous rice vinegar containing the schisandra chinensis, the medlar and the bay leaf. The technical scheme adopted by the method is simple and convenient to operate. The aromatic vinegar is mellow in taste, good in mouth feel, and abundant in nutrition.

Description

[0001] technical field [0002] The invention relates to a processing technology of edible vinegar. Background technique [0003] The application number is 201010559707.8, which discloses a production method of millet vinegar. The operation steps are: (1) take millet to make rice flour, add a certain amount of water to make slurry; (2) add starch to the slurry (3) Adding Saccharomyces cerevisiae and Dakoji to the slurry to make wine mash; (4) Taking a certain proportion of wine mash, rice husk and bran in the fermentation tank, adding acetic acid bacteria to make (5) Sterilize the vinegar solution, put the sterilized vinegar solution in an aging tank and seal it for at least 90 days to make mature vinegar; ( 6) Filter the mature vinegar and sterilize it at 125-135°C for 4-6 seconds to make millet vinegar. The aroma of this millet vinegar is insufficient, and the effect of stimulating people's appetite is small. Contents of the invention [0004] The invention disclose...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 胡素芳
Owner 胡素芳
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