A technology of co-production of vinegar and mushroom sauce using oats and mushrooms as fermentation auxiliary materials

A technology for shiitake sauce and shiitake mushrooms, which is applied in the field of food processing, can solve the problems of vinegar lees pollution, high energy consumption of vinegar lees recycling, low added value of by-products, etc., and achieves high vinegar yield, low production cost and good product quality. Effect

Active Publication Date: 2014-10-15
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention mainly solves technical problems such as serious pollution of vinegar grains produced in the traditional vinegar brewing process, high energy consumption of vinegar grains recycling, and low added value of by-products, and provides a process for co-production of vinegar and mushroom sauce using oats and shiitake mushrooms as fermentation auxiliary materials

Method used

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  • A technology of co-production of vinegar and mushroom sauce using oats and mushrooms as fermentation auxiliary materials
  • A technology of co-production of vinegar and mushroom sauce using oats and mushrooms as fermentation auxiliary materials
  • A technology of co-production of vinegar and mushroom sauce using oats and mushrooms as fermentation auxiliary materials

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Embodiment 1

[0036] A process for making vinegar and co-producing shiitake mushroom sauce using oats and shiitake mushrooms as fermentation auxiliary materials, including the vinegar brewing process using oats and shiitake mushrooms as fermentation auxiliary materials; the vinegar brewing process using oats and shiitake mushrooms as fermentation auxiliary materials comprises the following steps: (1 ) raw material selection

[0037] Choose fresh and mildew-free sorghum as raw material;

[0038] (2) Raw material processing

[0039] The above-mentioned raw materials are pulverized, and the pulverization degree is 50 mesh;

[0040] (3) Moisturizer

[0041] Add 65% water of the weight of the above raw materials, and keep stirring, so that the raw materials absorb water evenly and sufficiently;

[0042] (4) Cooking

[0043] Put the moistened material into the steamer, and steam for 63 minutes at 121°C and 0.10 Mpa;

[0044] (5) mix song

[0045] Mix Daqu and water in the same mass ratio, p...

Embodiment 2

[0058] A process for making vinegar and co-producing shiitake mushroom sauce using oats and shiitake mushrooms as fermentation auxiliary materials is characterized in that it includes a vinegar brewing process using oats and shiitake mushrooms as fermentation auxiliary materials; the vinegar brewing process using oats and shiitake mushrooms as fermentation auxiliary materials includes the following Steps: (1) Raw material selection

[0059] Choose fresh and mildew-free sorghum as raw material;

[0060] (2) Raw material processing

[0061] The above-mentioned raw materials are pulverized, and the pulverization degree is 40 mesh;

[0062] (3) Moisturizer

[0063] Add 60% water by weight of the above raw materials, and keep stirring to make the raw materials absorb water evenly and sufficiently;

[0064] (4) Cooking

[0065] Add the moistened material into the steamer, and cook for 55 minutes at 118°C and 0.11 Mpa;

[0066] (5) mix music

[0067] Mix Daqu and water in the s...

Embodiment 3

[0080] A process for making vinegar and co-producing shiitake mushroom sauce using oats and shiitake mushrooms as fermentation auxiliary materials is characterized in that it includes a vinegar brewing process using oats and shiitake mushrooms as fermentation auxiliary materials; the vinegar brewing process using oats and shiitake mushrooms as fermentation auxiliary materials includes the following Steps: (1) Raw material selection

[0081] Choose fresh and mildew-free sorghum as raw material;

[0082] (2) Raw material processing

[0083] The above-mentioned raw materials are pulverized, and the pulverization degree is 45 mesh;

[0084] (3) Moisturizer

[0085] Add 61% water of the weight of the above raw materials, and keep stirring, so that the raw materials absorb water evenly and sufficiently;

[0086] (4) Cooking

[0087] Put the moistened material into the steamer, and steam for 57 minutes at 120°C and 0.12 Mpa;

[0088] (5) mix music

[0089] Mix Daqu and water in...

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Abstract

The invention relates to the field of food processing, and particularly relates to a technology for brewing vinegar and producing mushroom sauce by adopting oat and mushrooms as auxiliary fermentation materials. The technical problems that vinegar residue generated in a traditional vinegar brewing technology causes serious pollution and is high in recycling energy consumption, low in additional value of by-products and the like are solved. The technology for brewing vinegar and producing mushroom sauce comprises the following steps: selecting raw materials; processing the selected raw materials; wetting the processed raw materials; cooking; stirring with yeast; fermenting by alcohol; carrying out acetic acid fermentation with the oat and the mushrooms as the auxiliary fermentation materials; sealing in unfiltered wine for after-ripening; and pouring vinegar and ageing. The table vinegar brewing technology with solid fermentation disclosed by the invention adopts the oat and the mushrooms as the auxiliary fermentation materials, and can be applied to production of various grain vinegar; solid oat and mushroom residue generated after vinegar pouring is over 30% in protein content, is abundant in nutrition, does not contain a crude fiber component, and can be conveniently prepared into a delicious food. The table vinegar produced by the technology disclosed by the invention is high in yield, low in production cost and good in product quality, is pure and excellent and has environment protecting and energy-saving effects.

Description

technical field [0001] The invention relates to the field of food processing, and in particular relates to a process for making vinegar and co-producing shiitake mushroom sauce by using oats and shiitake mushrooms as fermentation auxiliary materials. Background technique [0002] With people's understanding of the diversified functions of vinegar, the consumption of vinegar is increasing year by year, and the domestic and foreign vinegar industry is developing rapidly. Foreign vinegar factories are large in scale and have many manufacturers. They mainly use fruit (juice) as raw material through microbial fermentation and synthetic alcohol through acetic acid fermentation. The industrial production method of foreign vinegar is mainly based on liquid fermentation, which determines the situation that foreign vinegar brewing is free from by-products. And have the China of vinegar brewing history of 3000 years, solid-state acetic acid fermentation is the technological method of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04A23L1/24A23L27/60
Inventor 宋春雪张春杰张敏齐园红
Owner 山西金龙鱼梁汾醋业有限公司
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