Ginkgo and tartary buckwheat vinegar
The technology of ginkgo tartary buckwheat vinegar and ginkgo fruit is applied in the field of condiments, which can solve the problems of low content of nutrients and health care components and no flavonoid content, and achieve the effects of low labor intensity of workers, high flavonoid content and pure quality.
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Example Embodiment
[0025] Example 1
[0026] The ginkgo tartary buckwheat vinegar of the present invention is prepared through the following steps:
[0027] Step 1: Materials
[0028] Take 50 kg of Ginkgo biloba, 40 kg of black tartary buckwheat, 35 kg of naked oats, 35 kg of black rice, 20 kg of peas, 20 kg of barley, 30 kg of bran, 210 kg of rice husk and 100 kg of water, and mix them evenly. Moisten the material for 4 hours; soak 0.5 kg of dry yeast in 10 kg of water at 40°C.
[0029] Step 2: Steam the ingredients
[0030] Steam the mixture with the above-mentioned dampened material for 1.5 hours in the air-free state, and then suffocate for 2 to 4 hours in the air-off state.
[0031] Step 3: Discharge
[0032] First, wash the drying field with clean water to prevent bacterial infection, then take out the steamed mixture in step 2, reduce the temperature of the mixture to 19-21 ℃ in the shortest time, and then add 5 kg of red yeast rice and 20 kg of Daqu , 30 kilograms of fast koji and 75 kilograms of ...
Example Embodiment
[0042] Example 2
[0043] The ginkgo tartary buckwheat vinegar of the present invention is prepared through the following steps:
[0044] Step 1: Materials
[0045] Take 70 kg of ginkgo biloba, 60 kg of black tartary buckwheat, 55 kg of naked oats, 55 kg of black rice, 30 kg of peas, 35 kg of barley, 50 kg of bran, 245 kg of rice husk, and 100 kg of water, and mix them evenly. Moisten the material for 4 hours; soak 0.8 kg of dry yeast in 10 kg of water at 40°C.
[0046] Step 2: Steam the ingredients
[0047] Steam the mixture with the above-mentioned dampened material for 1.5 hours in the air-free state, and then suffocate for 2 to 4 hours in the air-off state.
[0048] Step 3: Discharge
[0049] First wash the drying field with clean water to prevent bacterial infection, and then take out the steamed mixture in step 2, reduce the temperature of the mixture to 19-21 ℃ in the shortest time, and then add 8 kg of red yeast rice and 30 kg of daqu , Kuaiqu 45 kg and water 75 kg, then add the...
Example Embodiment
[0059] Example 3
[0060] The ginkgo tartary buckwheat vinegar of the present invention is prepared through the following steps:
[0061] Step 1: Materials
[0062] Take 60 kg of ginkgo biloba, 50 kg of black tartary buckwheat, 45 kg of naked oats, 45 kg of black rice, 25 kg of peas, 27.5 kg of barley, 40 kg of bran, 227.5 kg of rice husk and 100 kg of water, and mix them evenly. Moisten the material for 4 hours; soak 0.65 kg of dry yeast in 10 kg of water at 40°C.
[0063] Step 2: Steam the ingredients
[0064] Steam the mixture with the above-mentioned dampened material for 1.5 hours in the air-free state, and then suffocate for 2 to 4 hours in the air-off state.
[0065] Step 3: Discharge
[0066] First wash the drying field with clean water to prevent bacterial infection, and then take out the steamed mixture in step 2, reduce the temperature of the mixture to 19-21 ℃ in the shortest time, and then add 6.5 kg of red yeast rice and 25 kg of daqu , Kuaiqu 37.5 kg and water 75 kg, then...
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