Chrysanthemum and medlar vinegar

A technology of wolfberry and chrysanthemum, which is applied in the field of brewing chrysanthemum wolfberry vinegar, can solve the problems of the influence of nutritional components of chrysanthemum and wolfberry vinegar, and the brewing method is cumbersome, and achieves the effect of avoiding decomposition and damage and simplifying the brewing process.

Inactive Publication Date: 2014-01-15
赵乙锖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, the existing brewing methods for brewing chrysanthemum and wolfberry vinegar are rela

Method used

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Embodiment Construction

[0007] Below in conjunction with embodiment the brewing method of chrysanthemum wolfberry vinegar of the present invention is described in further detail.

[0008] The brewing method of the chrysanthemum and wolfberry vinegar of the embodiment of the present invention firstly provides chrysanthemum, wolfberry, glutinous rice vinegar with an acidity of 3.0-3.5 g / 100 ml and rock sugar. Among them, the glutinous rice vinegar brewing method may include mixing glutinous rice, water and koji in a container at a mass ratio of 100:300:1, and storing at a temperature of 25-35 degrees Celsius for 15-30 days, such as 20 days, until the glutinous rice , The temperature of the mixture of water and koji begins to drop, and glutinous rice vinegar can be obtained. Wherein the temperature of the mixture of glutinous rice, water and koji begins to drop mainly because the oxidation reaction of the mixture of glutinous rice, water and koji has been completed. In particular, the glutinous rice is...

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Abstract

The invention provides a method for brewing chrysanthemum and medlar vinegar. The method comprises the following steps: firstly providing chrysanthemum, medlar, glutinous rice vinegar with degree of vinegar being 3.0-3.5g/100ml and rock sugars, then mixing the chrysanthemum, the medlar, the glutinous rice vinegar and the rock sugars in a mass ratio of 1:1:3:0.8 in a container to form a soak solution, sealing the soak solution at 25-35 DEG C and preserving the soak solution for 30-40 days; and then unsealing the container for 2-5 days to exhaust carbon dioxide in the soak solution. The method has the advantage that the brewing process can be simplified.

Description

technical field [0001] The invention relates to a method for brewing vinegar, in particular to a method for brewing chrysanthemum and wolfberry vinegar. Background technique [0002] The chrysanthemum and wolfberry vinegar contains the ingredients of chrysanthemum, wolfberry and vinegar, so it has some effects of vinegar, chrysanthemum and wolfberry at the same time. For example, both chrysanthemum and wolfberry have the effects of protecting eyes and relieving visual fatigue and dry eyes caused by excessive eye use; the combination of the two materials has a good effect on treating eye fatigue and blurred vision. Rich nutrients such as amino acids and acetic acid contained in rice vinegar can improve the detoxification and metabolism of the liver. The above advantages make chrysanthemum and wolfberry vinegar have a wide range of applications, such as promoting blood circulation, preventing arteriosclerosis, preventing fat accumulation in the liver, promoting metabolism in ...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 赵乙锖
Owner 赵乙锖
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