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The preparation method of Zongxiang flavor vinegar

A technology of rice dumpling fragrance and flavor, which is applied in the field of preparation of rice dumpling flavor vinegar in the condiment industry, to achieve the effect of delicious taste, strong flavor and aromatic smell

Active Publication Date: 2018-05-01
山东玉兔食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no domestic materials and reports about making vinegar with zong leaves

Method used

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  • The preparation method of Zongxiang flavor vinegar
  • The preparation method of Zongxiang flavor vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Such as figure 1 As shown, in the method for preparing rice dumpling flavored vinegar of the present invention, the bamboo shoot vinegar liquid should be made first.

[0031] The preparation method of bamboo shoot vinegar is:

[0032] (1) Rinse the fresh bamboo shoots with clean water and place them on indoor bamboo weaving to dry;

[0033] (2) Put the bamboo shoots and fermented vinegar according to the mass fraction ratio of bamboo shoots: fermented vinegar=1:5, add the washed and dried bamboo shoots to the fermented vinegar, stir once a day, soak for 3 days, take out the bamboo shoots and get the bamboo shoots vinegar liquid.

[0034] Then, began to make rice dumpling flavored vinegar.

[0035] The preparation method of rice dumpling flavored vinegar includes the following steps:

[0036] (1) Rinse the fresh zong leaves with clean water, and place them on indoor bamboo weaving to dry;

[0037] (2) Put the fermented vinegar into the mixing tank, and mix the rice dumpling leaves...

Embodiment 2

[0048] Such as figure 1 As shown, in the method for preparing rice dumpling flavored vinegar of the present invention, the bamboo shoot vinegar liquid should be made first.

[0049] The preparation method of bamboo shoot vinegar is:

[0050] (1) Rinse the fresh bamboo shoots with clean water and place them on indoor bamboo weaving to dry;

[0051] (2) Put the bamboo shoots and fermented vinegar according to the mass fraction ratio of bamboo shoots: fermented vinegar = 1:10, add the washed and dried bamboo shoots to the fermented vinegar, stir once a day, soak for 7 days, take out the bamboo shoots to get the bamboo shoots vinegar liquid.

[0052] Then, began to make rice dumpling flavored vinegar.

[0053] The preparation method of rice dumpling flavored vinegar includes the following steps:

[0054] (1) Rinse the fresh zong leaves with clean water, and place them on indoor bamboo weaving to dry;

[0055] (2) Put the fermented vinegar into the mixing tank, and mix the rice dumpling leav...

Embodiment 3

[0065] Such as figure 1 As shown, in the method for preparing rice dumpling flavored vinegar of the present invention, the bamboo shoot vinegar liquid should be made first.

[0066] The preparation method of bamboo shoot vinegar is:

[0067] (1) Rinse the fresh bamboo shoots with clean water and place them on indoor bamboo weaving to dry;

[0068] (2) Put the bamboo shoots and fermented vinegar according to the mass fraction ratio of bamboo shoots: fermented vinegar=1:6, add the washed and dried bamboo shoots to the fermented vinegar, stir once a day, soak for 4 days, take out the bamboo shoots and get the bamboo shoots vinegar liquid.

[0069] Then, began to make rice dumpling flavored vinegar.

[0070] The preparation method of rice dumpling flavored vinegar includes the following steps:

[0071] (1) Rinse the fresh zong leaves with clean water, and place them on indoor bamboo weaving to dry;

[0072] (2) Put the fermented vinegar into the mixing tank, and mix the rice dumpling leaves...

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Abstract

The invention provides a preparing method of rice dumpling fragrance flavor vinegar, belongs to the field of brewing processes, and particularly relates to a preparing method of rice dumpling fragrance flavor vinegar in the seasoning industry. Vinegar for soaking bamboo shoots when bamboo sheet pulps soaked with the vinegar is made through a rice dumpling fragrance sauce process is used, the vinegar is used for preparing rice dumpling fragrance vinegar after the bamboo sheets are fished out, the purpose of reasonably utilizing resources is achieved due to organic combination of the two processes, and product flavor is improved as well. When a rice dumpling fragrance flavor vinegar stock solution is made, firstly, soaking is performed at normal temperature, effective ingredients of reed leaves are slowly combined with vinegar, flavor is thicker and better after boiling, the effective ingredients of the reed leaves are extracted and reserved to the maximum extent, and the rice dumpling fragrance flavor vinegar smells fragrant and tastes palatable. According to the preparing method, the reed leaves are combined with the vinegar, the rice dumpling fragrance flavor vinegar is made, and the rice dumpling fragrance flavor vinegar is firstly initiated in China.

Description

Technical field [0001] The invention belongs to the field of brewing technology, and specifically relates to a method for preparing rice dumpling flavored vinegar in the condiment industry. Background technique [0002] Traditional brewed vinegar is made from starchy crops such as rice, sorghum, dried melon, wheat, corn and other starchy crops as raw materials, and is fermented by microorganisms to produce liquid condiments with special color, fragrance and taste. At present, in order to improve the quality and flavor of vinegar, a large number of special flavor vinegars have appeared in China, such as ginger vinegar, seafood vinegar, lemon vinegar, dumpling vinegar, apple vinegar, honey vinegar, etc. However, there is no domestic information and reports on the use of zong leaves to make vinegar. [0003] Zongzi is a festive food for the "Dragon Boat Festival". It was called "corn millet" and "tube dumpling" in ancient times. It is made by wrapping glutinous rice with zong leaves ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/08
CPCC12J1/08
Inventor 于金平姜浩禄朱立磊许春玲马小刚王新文
Owner 山东玉兔食品股份有限公司
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