Nutritional wild fern root vinegar and preparation method thereof

The technology of wild fern root vinegar and fern root vinegar, which is applied in the field of food processing, can solve the problems of unpalatable consumption of fern powder, unsuitable long-term consumption in large quantities, side effects and the like, and achieve the effects of unique natural fragrance, rich aftertaste and high economic value.

Inactive Publication Date: 2013-12-25
BIJIE TIANHE FOOD
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

As mentioned above, although fern root powder has high nutritional and medicinal value, people do not use it as food. On the one hand, fern root powder is not delicious to eat, and on the other hand, it is not suitable for long-term consumption in large quantities. If it is used as the main For food, there may be some side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Weigh 1000Kg of wild fern root that has been washed, removed, sun-dried and crushed according to the formula ratio, 100Kg of crushed glutinous rice, 450-500g of various mixed and crushed nourishing and nutritious traditional Chinese medicines, and replace the chaff with fern root dregs, Seasoning 500g, salt 4-6Kg; (2) Add 50% hydrating material to glutinous rice and fern root powder for 3-4 hours, steam glutinous rice; (3) Mixing: steamed glutinous rice and soak Fern root powder and various traditional Chinese medicines are mixed, all the raw materials are mixed with 20-30% water, and when the temperature of the mixture is 30-32°C, the glucoamylase bran koji and dry yeast are mixed in to obtain the mixture, and the activity of glucoamylase is obtained. The mixing amount of 1500 units / g bran koji is 5% of the raw material weight, and the mixing amount of active dry yeast ADY is 0.01% of the raw material weight; (4) Bilateral fermentation: the mixture is saccharified a...

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PUM

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Abstract

The invention provides nutritional wild fern root vinegar and a preparation method thereof, and relates to the technical field of food processing. The nutritional wild fern root vinegar is prepared by the steps of adding nutritious traditional Chinese medicines into fern roots serving as main raw materials and sticky rice serving as auxiliary materials, conducting saccharification, alcoholization and acidification fermentation by a traditional solid fermentation process, and then mixing with various condiments. The nutritional wild fern root vinegar provided by the invention is faint in scent, strong, soft and lingering in sour, mellow and sweet, is a condiment and also is a nutritional health-care product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to wild fern root vinegar and a preparation method thereof. Background technique [0002] China has a long history of making vinegar. As early as the middle of the 6th century AD, there were relatively scientific methods for making vinegar. It has been recorded in the book "Qi Min Yao Shu", mainly using grains as raw materials. Currently, the types of vinegar produced are There are many kinds, such as honey vinegar, apple vinegar, lemon vinegar, milk vinegar, pineapple vinegar, grape vinegar, prickly pear vinegar, watermelon peel vinegar and so on. It can be roughly divided into two categories: grain vinegar as raw material and fruit vinegar with fruit as raw material. Among them, the methods for producing vinegar with grain as raw material include solid fermentation method and liquid fermentation method. In the solid fermentation method of grain as raw material, there is no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 段锡泽
Owner BIJIE TIANHE FOOD
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