A vinegar preparing process by a fermentation method

Abstract

The invention relates to a vinegar preparing process by a fermentation method. The process is characterized by including: pouring rice into a jar after the rice is cleaned, adding water until the water surface is about 20 cm higher than the material surface, changing water every day by baskets, fishing out, putting the rice into a bamboo basket with a square bottom and a round mouth, washing with clear water until the rice is clean, draining off, putting the rice into a pan, steaming, taking the rice out immediately after the rice is cooked, putting the cooked rice into a jar, compressing, covering the jar with a straw mat, fermenting, adding warm water the weight of which is 1.2 times of the weight of the rice into each jar, stirring uniformly, covering, stacking, sealing for 20 days after rice grains are settled so that the fermented mash is gradually clarified, subjecting the mature fermented mash to level type wooden filter pressing, containing the mash with silk bags, allowing vinegar liquid to flow into a receiving jar, diluting filter residue with clear water after the first time of pressing is finished, performing the second time of pressing, mixing filtrate of the first time of pressing and filtrate of the second time of pressing, adding the mixture into a pan, and sterilizing at 90 DEG C. The beneficial effects of the process are that: disadvantages of vinegar preparation by conventional liquid state fermentation are overcome, a fermentation period is short, a preparing cost is low, and the process is suitable for small-batch production.

Description

technical field [0001] The invention relates to the field of vinegar production, in particular to a fermentation vinegar production process. Background technique [0002] Vinegar is a fermented sour liquid condiment, mostly fermented from sorghum, rice, wine or distiller's grains. Vinegar has been circulated in my country for thousands of years, and the methods of making vinegar are constantly improving. At present, the domestic production techniques of vinegar include: solid-state fermentation vinegar, liquid fermentation vinegar, fast brewing tower method, and solid-dilute combination vinegar production. There are self-priming liquid submerged fermentation methods abroad, solid film dripping fermentation methods, and liquid static fermentation methods. Each fermentation method has advantages and disadvantages. For example, the shortcoming of solid-state fermentation vinegar is long fermentation period and high production cost. The liquid state fermentation vinegar then...

AI Technical Summary

Problems solved by technology

For example, the shortcomings of solid-state fermentation vinegar production are long fermentation period and high production cost