Burdock vinegar brewing technology

A technology of burdock vinegar and burdock, applied in the preparation of vinegar, methods based on microorganisms, microorganisms, etc., to achieve the effect of improving nutrition and improving utilization

Active Publication Date: 2014-06-18
HENGSHUN WANTONG FOOD MAKING XUZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing burdock is not only used as a vegetable, but also widely used in the processing of food or beverages such as canned food, sau

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1: A brewing process of burdock vinegar, processed through the following steps:

[0017] A. Raw material processing: Select mature, disease-free burdock roots, clean and cut into pieces, then beat them, filter through an 80-mesh screen to obtain burdock slurry and burdock residue, which are directly beaten to reduce the loss of raw material nutrients;

[0018] B. Steaming glutinous rice: After removing impurities from 10kg of glutinous rice, soak it in 30kg of water for 20 hours, remove and drain and put it into a cooking pot for cooking. Sprinkle 3kg of burdock slurry evenly on 10kg of cooked, non-scorched, non-sticky and non-sticky rice. On the raw glutinous rice, cool it to 25°C, add 2kg of koji to the steamed and cooled glutinous rice, stir evenly to prepare the mash, replace the water with the burdock slurry to cool the glutinous rice, which improves the nutrition of the mash;

[0019] C. Alcohol fermentation: add 0.03kg of dry yeast to 10kg of mash, activate it w...

Example Embodiment

[0026] Example 2: A brewing process of burdock vinegar, processed through the following steps:

[0027] A. Raw material processing: select 8kg mature burdock roots without diseases and insect pests, 2kg mature burdock roots without diseases and insect pests, clean and cut into pieces, then be beaten, filtered through a 90 mesh screen to obtain the raw material slurry and raw material slag, directly beaten, reduce Loss of nutrients in raw materials;

[0028] B. Steaming glutinous rice: After removing impurities from 10kg of glutinous rice, soak it in 35kg of water for 18 hours, remove and drain and put it into a cooking pot for cooking. Sprinkle 4kg of raw material slurry evenly on 10kg of cooked, non-scorched, non-sticky, non-sticky On the raw glutinous rice, cool to 28°C, add 2.5 kg of koji to the steamed and cooled glutinous rice, stir evenly to prepare the mash, and use the raw slurry instead of water to cool the glutinous rice to improve the nutrition of the mash;

[0029] C. Al...

Example Embodiment

[0036] Example 3: A brewing process of burdock vinegar, processed through the following steps:

[0037] A. Raw material processing: select 7kg mature, disease-free burdock roots and 3kg mature, disease-free bamboo shoots, clean and cut into pieces, then beat them, filter through a 100-mesh screen to obtain raw material slurry and raw material slag, directly beaten, reduce raw material nutrition Material loss;

[0038] B. Steaming glutinous rice: After removing impurities from 10kg of glutinous rice, soak it in 40kg of water for 15 hours, remove and drain and put it into a cooking pot for cooking, and evenly sprinkle 3.5kg of raw material slurry on 10kg of cooked, non-scorched, non-sticky, Do not sandwich raw glutinous rice, and evenly sprinkle 2kg of shiitake mushroom powder on 10kg of cooked glutinous rice, cool to 30°C, add 3kg of pea flour and 2kg of sorghum flour to the steamed and cooled glutinous rice, stir evenly to prepare wine mash, The raw material slurry replaces water ...

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PUM

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Abstract

The invention discloses a burdock vinegar brewing technology, and belongs to the field of food brewing. The burdock vinegar brewing technology is characterized by comprising the following steps: pretreating burdocks serving as raw materials, cooking glutinous rice, carrying out alcoholic fermentation and acetic acid fermentation, ageing, filtering, sterilizing, canning, checking and storing. The burdock vinegar brewing technology has the advantages that juice and residues of the burdocks are separated, and the burdock juice is used for replacing water to cool the cooked glutinous rice, so that the nutrition of the glutinous rice is improved; the burdock residues are added during acetic acid fermentation, so that the utilization rate of the burdocks is increased; the burdock vinegar has the effects of reducing blood pressure, strengthening the spleen and stomach, expelling toxins, keeping young and the like.

Description

[0001] technical field [0002] The invention relates to a brewing process of edible vinegar, in particular to a brewing process of burdock vinegar. Background technique [0003] Burdock, also known as burdock, burdock, etc., is a biennial herb of the genus Burdock in the family Asteraceae. According to research: every 100 grams of burdock contains about 87 grams of water, 4.1-4.7 grams of protein, 3.0-3.5 grams of carbohydrates, 0.1 grams of fat, 1.3-1.5 grams of cellulose, and 390 mg of carotene, which is 280 times higher than that of carrots. Vitamin C 1.9 mg. Among the mineral elements, it contains 240 mg of calcium, 106 mg of phosphorus, 7.6 mg of iron, and other various nutrients. "Classified Herbal Medicine" records: "Treating dizziness, wind-heat, dizziness, tinnitus, deafness, low back pain, external treatment of prolapse of the anus." It has the functions of dispelling wind and heat, reducing swelling and poison, promoting growth, diuresis and eliminating accumul...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865
Inventor 柴华
Owner HENGSHUN WANTONG FOOD MAKING XUZHOU
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