White vinegar making method

Abstract

A white vinegar making method comprises the steps such as: adding water to soak materials, performing blending with acetic acid, injecting Jiang rice without the need for grinding and adding yeast liquid; soaking the Jiang rice, cooking and bagging the rice, tying bags, putting the bags in planar acetic bacteria made in advance with water, alcohol, maltose and white vinegar bacteria, and performing static cultivation for acetic acid fermentation without the need for adding moldy bran, performing mixing and knocking to allow saccharification and alcoholic fermentation prior to stirring; adding condiments and a complexing agent in a white vinegar culture solution fermented with the acetic acid, raising the temperature for sterilizing, and performing filtering prior to blending without the need for adding wheat bran and rice hull in the acetic acid fermentation process for overturning vinegar solid state fermentations; adding salt into the cured solid state fermentations, soaking the vinegar solid state fermentations with secondary sprayed water added with the salt, and adding water for spraying. During blending, there is no need to add sodium benzoate or other preservatives. Therefore, a white vinegar product is made by filling and packaging.

Description

technical field [0001] The preparation method of the white vinegar of the invention belongs to the technical field of fermented condiments. Background technique [0002] The current production method of white vinegar has complicated production process, needs to add bran koji, bran, and rice husk, and the labor intensity is large and the variety is single. The preparation method of glutinous rice white vinegar of the present invention is based on the prior art basis of referring to the general vinegar preparation method, after a large number of improvements are made to the raw materials, various procedures and technical spare parts, and the research is successful. Contents of the invention [0003] The purpose of the present invention is to: use the present invention to produce colorless and transparent glutinous rice vinegar, increase new varieties of vinegar, and meet the dual requirements of consumers for the color and seasoning of cold dishes and other dishes. Simplify...

AI Technical Summary

Problems solved by technology

[0002] At present, the production process of white vinegar is complicated, and bran koji, bran, and rice husk need to be added, and the labor intensity is high and the variety is single.