Lemon Sushi vinegar

Abstract

The invention discloses a table vinegar, in particular to a lemon Sushi vinegar, and belongs to the technical field of food processing. The lemon Sushi vinegar comprises the following raw components in parts by mass: 38-45 parts of rice vinegar, 20-30 parts of fructose-glucose syrup, 20-25 parts of white granulated sugar, 3-7 parts of salt, 2-5 parts of lactic acid and 0.5-3 parts of lemon essence. After adoption of the raw components in parts by mass, due to reasonable collocation of the components and reasonable selection of proportions of the components, through addition of a lemon flavor, the lemon Sushi vinegar is good in taste, needs of people on acetic acid with special aroma can be met, and the lemon Sushi vinegar is specially suitable for non-vegetarian food; the material cost is low, so that the production cost is greatly reduced.

Description

[0001] technical field [0002] The invention relates to edible vinegar, in particular to lemon sushi vinegar, and belongs to the technical field of food processing. Background technique [0003] Vinegar, also known as vinegar, acyl, bitter wine, etc., is a liquid sour seasoning commonly used in cooking. In recent years, with the development of science and technology, people's research on vinegar has become more and more extensive, and the types of vinegar have become more and more detailed. Therefore, various types of vinegar have appeared. Sushi vinegar is a must when making sushi. Indispensable material, the sour taste in sushi comes from it, the sushi vinegar in the prior art is due to the unreasonable raw material composition and quality ratio, the sushi vinegar produced, on the one hand, consumes more materials, and the cost of materials is high , so that the production cost is higher; on the other hand, the taste is not good, and it is difficult to satisfy people's ...

AI Technical Summary

Problems solved by technology

In recent years, with the development of science and technology, people's research on vinegar has become more and more extensive, and the types of vinegar have become more and more detailed. Therefore, various types of vinegar have appeared. Sushi vinegar is a must when making sushi. Indispensable material, the sour taste in sushi comes from it, the sushi vinegar in the prior art is due to the unreasonable raw material composition and quality ratio, the sushi vinegar produced, on the one hand, consumes more materials, and the cost of materials is high , so that the production cost is high; on the other hand, the taste is not good, and it is difficult to meet people's demand for acetic acid with special aroma. At the same time, ordinary sushi vinegar is mainly suitable for meat dishes and cannot be used for non-meat dishes