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Flavored aromatic vinegar

A technology of balsamic vinegar and flavor, which is applied in the field of condiments to achieve the effect of strong fragrance, not easy to deteriorate, and saving the amount of use

Active Publication Date: 2014-07-30
石嘴山市田园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The technical problem solved by the present invention is to overcome the defect of the existing vinegar preparation method, freeze and pulverize the natural plant seasoning, supplemented by microwave extraction, ultrasonic extraction and high-voltage pulse extraction, and then obtain the seasoning extract through natural fermentation. The above seasoning extracts are added to the aging process of vinegar without adding any food additives such as essence, pigment, sour agent, preservatives, etc., to prepare a kind of vinegar with pure color, strong fragrance, soft sour taste, long aftertaste, convenient use and antibacterial Flavored balsamic vinegar with strong function and low cost

Method used

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  • Flavored aromatic vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation of embodiment 1 seasoning extract, comprises the steps:

[0037] 1) Wash and drain Chinese prickly ash, star anise, and licorice slices, mix them evenly, add 0.5 times the total mass of raw vinegar to moisten for 5 hours, wash and drain ginger and garlic at the same time, and slice them into slices with a thickness of 2 mm. The final prickly ash, star anise, licorice slices, ginger slices, and garlic slices are evenly mixed, frozen at -20°C for 2 hours, and crushed immediately, the thickness of the frozen material layer is 4cm, and the crushed particle size is 2mm;

[0038] The water content of the peppercorns, star anise, and licorice slices is less than 10%;

[0039] The mass ratio of described ginger, garlic, Chinese prickly ash, star anise, licorice sheet is 4:1.5:3:4:3;

[0040] The pH value of the raw vinegar is 3.0;

[0041] 2) Add raw vinegar twice its mass to the pulverized seasoning in step 1), and carry out microwave extraction under the con...

Embodiment 2

[0045] The preparation of embodiment 2 flavor type balsamic vinegar

[0046] Prepare according to the traditional Zhenjiang aromatic vinegar brewing process, other processes are exactly the same, add the seasoning extract prepared in Example 1 with 8% brewed vinegar mass in the post-ripening aging process, mix evenly, seal and store, post-ripening and aging 5 month, then filtered and packaged to obtain seasoned balsamic vinegar.

Embodiment 3

[0047] Embodiment 3 Flavor type balsamic vinegar sensory evaluation test

[0048] Get the seasoning mixture of ginger, garlic, Chinese prickly ash, star anise, Radix Glycyrrhiza slices of brewing vinegar quality 8% in embodiment 2, wherein the mass ratio of ginger, garlic, Chinese prickly ash, star anise, Radix Glycyrrhiza slices is 4 identical with embodiment 1 :1.5:3:4:3, process according to the following several schemes (wherein ginger and garlic slices, slice thickness 2mm,), then add in the post-cooking and aging process of the brewing vinegar process, other processes are exactly the same as in Example 1, Obtain the balsamic vinegar of three technical schemes;

[0049] Option A: Keep the original complete form and join directly;

[0050] Option B: Make several seasoning bags with gauze, each seasoning bag has a mass of 30g;

[0051] Scheme C: Crushing into powder, particle size 0.1-0.5mm, wherein ginger and garlic are beaten;

[0052] Invite 10 engineers with more tha...

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Abstract

The invention discloses flavored aromatic vinegar belonging to the technical field of seasonings. The flavored aromatic vinegar is prepared by taking natural plant seasonings as raw materials and combining microwave extraction, ultrasonic extraction and high-voltage pulse extraction technologies; the prepared seasoning extract retains aromatic, antibacterial and other effective components of the natural plant seasonings to the greatest extent, and is scientifically compounded with brewed table vinegar; the flavored aromatic vinegar is aged for 4-6 months without the addition of any food additive such as essence, pigment, acidulant, preservative and the like; the prepared aromatic vinegar is pure in color, aromatic in flavor, soft in sourness and long in aftertaste; and what is more important, the antibacterial effect of the aromatic vinegar is improved, which is 5.8-6.4 times better than that of the existing aromatic vinegar, and the prepared aromatic vinegar has longer shelf life and purer flavor. The aromatic vinegar disclosed by the invention is convenient to use; when being used in the fields of cooking, pickling and the like, the aromatic vinegar can be used without adding other seasonings, is high in seasoning utilization ratio, can greatly reduce the consumption of seasonings and is low in seasoning cost; and in comparison with the traditional seasoning mode, the seasoning utilization ratio is improved by about 2 times.

Description

technical field [0001] The invention belongs to the technical field of condiments, in particular to a flavor type balsamic vinegar. Background technique [0002] Vinegar is a traditional sour condiment in my country. It has a brewing history of more than 2,000 years. It was called "acyl", "sour" and "bitter wine" in ancient times. Our country has a vast territory and the working people are hardworking and intelligent. There are many varieties of vinegar produced all over the country. The famous ones include Shanxi mature vinegar, Zhenjiang fragrant vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang rose vinegar, Fujian red yeast rice vinegar, and Northeast white vinegar. According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. Most of the commercially available vinegar in our country is made by fermentation process, which includes both traditional and modern techniques....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08
Inventor 邵素英
Owner 石嘴山市田园食品有限公司
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