Vinegar making method

A technology for brewing and cooked vinegar, applied in the field of brewing vinegar, can solve the problems of poor raw materials, poor taste, and poor taste of vinegar, and achieve the effects of simple production, good taste and good taste of finished products.

Inactive Publication Date: 2014-02-12
DINGXIANG COUNTY KELONGXIN NEW ENERGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention mainly aims at the problems of poor mouthfeel, poor raw materials and poor taste of vinegar produced by some methods of brewing vinegar, and provides a vinegar brewing method with green and cheap raw materials, simple production, good taste and good taste of the finished product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for brewing vinegar is characterized in that it comprises the following steps:

[0014] (1) Making koji: Take sorghum, bran and ground grass and wheat according to the weight ratio of 2:1:1, mix them with boiling water, twist them into fist-sized eggs to make koji, and then put them in the tile Spread a layer of millet straw in the tank, put a layer of koji, cover it with a quilt, turn it over every seven days, and after half a month, it turns green, moldy, and lighter in weight, and the koji is ready;

[0015] (2) Fermenter: take the sorghum with the same weight as the fermented koji, cook it, let it cool down and mix it with the mashed koji, put it in the urn, stir evenly, stir it once a day, then cover it, let it After 20-30 days of fermentation, it will become sour and bubbling, and then it will be made into a yeast;

[0016] (3) Mix vinegar germ: mix the bran and bran according to the ratio of 1:1, then cook a pot of gruel with millet that is one tenth of...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a vinegar making method which is mainly used for solving the problems that the vinegar made by some vinegar making methods has bad mouthfeel, bad raw materials, bad taste and the like. The technical scheme adopted by the invention is as follows: the vinegar making method comprises the following steps: (1) preparing yeast; (2) fermenting; (3) stirring crude vinegar; (4) drying the vinegar in the sun; (5) pouring the vinegar. The vinegar making method disclosed by the invention has the advantages that the raw materials are environment-friendly and cheap, the vinegar is simple to make and the finished product has good mouthfeel and good taste, and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for brewing vinegar. Background technique [0002] Agricultural production has greatly promoted the development of society, and also promoted the development of local specialty food processing industries. Shanxi old mature vinegar is an indispensable condiment in people's daily life, and the production process is also more particular. However, many vinegars are branded as mature vinegar, but they are actually blended with vinegar essence or other raw materials, which not only has poor taste and taste, but is even harmful to people's health. Contents of the invention [0003] The invention mainly aims at the problems of poor mouthfeel, poor raw materials and bad taste of vinegar produced by some methods of brewing vinegar, and provides a vinegar brewing method with green and cheap raw materials, simple production, good taste and good taste of the fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 梁清芳
Owner DINGXIANG COUNTY KELONGXIN NEW ENERGY
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