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Millet grain vinegar preparation method

A technology of millet vinegar and millet, applied in the field of preparation of millet vinegar, can solve problems such as chemical additive damage, and achieve the effects of no additives, strong body and soft flavor.

Inactive Publication Date: 2015-04-22
陈永革
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above situation, in order to solve the defects of the prior art, the purpose of the present invention is to provide a preparation method of millet rice vinegar, which can effectively solve the problem that the chemical additives in the existing vinegar cause harm to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The present invention is given by the following steps in concrete implementation:

[0022] 1) Music making:

[0023] Crush the wheat into oatmeal, add edible starter, add 0.5kg of edible starter per 15kg of oatmeal, stir evenly, place it on castor leaves for bundling, hang it in a room at 38°C, and ferment for 38 days to become wheat koji;

[0024] 2) Boil the grain:

[0025] Put the water in the ground pot, use firewood to heat the water to 90°C, put the millet into the water in the ground pot and cook, stirring constantly, cook for 50 minutes until it is cooked, add 50kg of millet to every 100kg of water;

[0026] 3) Mixing:

[0027] Take the cooked millet out of the ground pot, place it in a dustpan, cool down to 30°C naturally, rub the cooked millet into granules by hand, so as to facilitate full fermentation in the future, and rub the wheat koji and disperse into granulated cooked Mix the millet together, add 3kg of wheat koji to every 10kg of cooked millet;

...

Embodiment 2

[0035] The present invention can also be given by the following steps in practice:

[0036] 1) Music making:

[0037] Select high-quality wheat, pick castor leaves, grind the wheat into oatmeal, add edible starter, stir evenly, place it on the castor leaf, and hang it in a room at 37°C. For every 6kg of oatmeal, add edible starter 0.2 kg, fermented for 35 days to become wheat koji;

[0038] 2) Boil the grain:

[0039] Put the well water in the ground pot, burn it to 90°C with chopping wood, put the millet into the ground pot water and boil, add 20kg of millet for every 40kg of water, stir constantly, cook for 40 minutes until cooked;

[0040] 3) Mixing:

[0041] Take the cooked millet out of the ground pot, put it in a dustpan and cool it down to 29°C naturally, rub the millet into granules by hand to facilitate full fermentation in the future, press the wheat koji and the granulated cooked millet For every 10kg of cooked millet, add 3kg of wheat koji and mix together;

...

Embodiment 3

[0049] The present invention also can be realized by following steps in practice:

[0050] 1) Music making:

[0051] Select high-quality wheat, pick natural castor leaves, grind 30kg of wheat into oatmeal, add 1kg of edible starter, stir evenly, place on the selected hemp leaves to bundle, hang in a room at 35-40°C, and ferment for 40 God, get wheat music;

[0052] 2) Boil the grain:

[0053] Add 200kg of water into the ground pot, and burn the water to 95°C with chopping wood; put 100kg of millet into the ground pot and boil, stirring constantly, cook for 60 minutes until cooked;

[0054] 3) Mixing:

[0055] Take the cooked millet out of the ground pot, place it in a dustpan and cool it down to 32°C naturally, rub the cooked millet into granules by hand to facilitate full fermentation in the future, press the wheat koji and the granulated millet 3:10 weights mixed together;

[0056] 4) Fermentation:

[0057] After mixing the wheat koji and the cooked millet that has bee...

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Abstract

The present invention relates to a millet grain vinegar preparation method, wherein the problem of damage of chemical additives in edible vinegar on human body can be effectively solved with the present invention. The solved technical scheme comprises the following steps: 1) preparing koji, 2) cooking grain, 3) mixing, 4) fermenting, 5) percolating vinegar, and 6) precipitating the vinegar. The millet grain vinegar has characteristics of brownish red color, thick texture, soft flavor, mellow fragrance, nature property, no additive, and safety, and is the innovation in the field of the vinegar.

Description

technical field [0001] The invention relates to vinegar, in particular to a preparation method of millet vinegar. Background technique [0002] With the strengthening of modern people's health care and health awareness, green food will become more and more popular, the food industry is developing rapidly, and the production and market of condiments have experienced unprecedented prosperity and prosperity. Vinegar is a very popular consumer in China. The popular traditional acid seasoning has a history of at least four or five thousand years of application in China. It has high nutritional value and is rich in amino acids, carbohydrates and organic acids. At present, the improvement of vinegar technology in the market, the increase of varieties, the improvement of quality, and the gradual development in the direction of nutrition, hygiene, convenience and palatability will further improve and improve the products on the current basis. Various technologies for extracting ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
Inventor 陈永革
Owner 陈永革
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