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Tartary buckwheat sobering vinegar and preparation method thereof

A technology of tartary buckwheat and wine vinegar, which is applied in the preparation of vinegar, medical formulas, medical preparations containing active ingredients, etc., to achieve the effect of a strong aftertaste

Inactive Publication Date: 2014-11-12
BIJIE TIANHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Although tartary buckwheat is a nutritious food crop, as a food, it is not favored by consumers because it is too bitter. Making vinegar with tartary buckwheat undoubtedly seeks a broad way out for the alpine tartary buckwheat, but it also needs to solve its " bitter" problem

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0052] (1) Weigh 1000Kg of tartary buckwheat, 100Kg of glutinous rice, 500g of various mixed and crushed nourishing and nutritious traditional Chinese medicines, and 500g of seasonings according to the formula ratio, and crush the tartary buckwheat with a hammer mill to make coarse and fine grains of tartary buckwheat Take half of each, sieve, remove the buckwheat husk, the buckwheat husk is used to replace the rice husk as a seasoning, also grind the glutinous rice to the same degree as tartary buckwheat, grind the Chinese herbal medicine mixture, weigh 500g of various condiments, and 20-40Kg of salt;

[0053] (2) Extract tartary buckwheat flour twice with equal weight of water, remove the bitter yellow water, then add 50% weight water moistening material for 3-4 hours, put the moistened raw materials into an atmospheric pressure steamer, and use them before steaming Rinse the raw materials twice with hot water, then steam for 1 hour, stew for 1 hour, add glutinous rice flour ...

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Abstract

The invention discloses tartary buckwheat sobering vinegar and a preparation method thereof, and relates to the technical field of food processing. The tartary buckwheat sobering vinegar is prepared by taking tartary buckwheat as a main raw material, taking sticky rice as an auxiliary material, taking medicinal and edible traditional Chinese medicine as a sobering health-care material, saccharifying, alcoholizing, acidizing and fermenting by the traditional solid fermented vinegar technology, and finally processing with various seasonings. According to the invention, the formula of the raw materials and the processing technology are disclosed, so that the tartary buckwheat sobering vinegar achieves purposes of alleviating a hangover, sobering, nourishing, strengthening a spleen, strengthening a stomach, and protecting a liver, and solves the problem of bitter of the tartary buckwheat, and the tartary buckwheat vinegar is soft and lasting in sour flavor, mellow and sweet, and has a fresh fruity flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to tartary buckwheat sober vinegar and a processing method thereof. Background technique [0002] Guizhou is the hometown of fine wine, and Kweichow Moutai is well-known at home and abroad. One of the characteristics of Guizhou wine culture is that "the wine is rare for a thousand cups when you meet a bosom friend", "deep feelings, one mouthful, good feelings, and few thousand cups". Friends gather together every auspicious event They are inseparable from wine, and they are often drunk. [0003] Drinking a small amount of alcohol is good for the body, but excessive drinking or long-term heavy drinking can cause acute or chronic alcohol poisoning. Acute poisoning leads to the weakening of the brain's inhibitory function, and the weakening or disappearance of discrimination, memory, and comprehension. Vision failure, drowsiness, vomiting, chronic poisoning manifests as cardi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04A61K36/9068A61P25/32
Inventor 卯昌书
Owner BIJIE TIANHE FOOD
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