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Vinegar brewing method

A technology for brewing vinegar and cooked vinegar, which is applied in the field of vinegar brewing, can solve the problems of poor raw materials, poor taste, and poor taste of vinegar, and achieve the effect of simple production, good taste, and good taste of the finished product

Inactive Publication Date: 2016-02-10
ZHENJIANG HENGKANG FLAVORING FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention mainly aims at the problems of poor mouthfeel, poor raw materials and poor taste of vinegar produced by some methods of brewing vinegar, and provides a vinegar brewing method with green and cheap raw materials, simple production, good taste and good taste of the finished product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for brewing vinegar, which is characterized in that comprising the following steps:

[0015] (1) Make a koji: Take sorghum, bran and ground wheat in a ratio of 2:1:1 by weight, mix them with boiling water, and twist them into fist-sized eggs to make a koji, and then put them on the tile. Put a layer of glutinous rice straw and put a layer of koji in the tank, cover it with a quilt, turn it over once every seven days, and after half a month, it will turn green, moldy, and the weight will become lighter, and the koji is finished;

[0016] (2) Fermented seeds: Take the same weight of sorghum as the koji, cook it, cool it down and let it cool, mix it with the smashed koji, put it in a urn, stir it evenly, stir once a day, then cover it and let it go. Its fermentation, after 20-30 days, it is hot and sour and bubbling, that is, the yeast is made;

[0017] (3) Mixing vinegar embryo: Mix the bran and bran in a ratio of 1:1, and then use one-tenth of the weight of the...

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Abstract

The present invention belongs to the technical field of food processing, and more particularly relates to a vinegar brewing method. A purpose of the present invention is mainly to solve the problems of poor taste, poor raw material and the like of the edible vinegar brewed through the existing vinegar brewing method. The technical scheme of the present invention comprises (1) koji producing, (2) fermentation, (3) vinegar billet stirring, (4) vinegar drying in sun, and (5) vinegar leaching. According to the present invention, the vinegar brewing method has advantages of green and cheap raw materials, simple production, good finished product taste, and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to a method for brewing vinegar. Background technique [0002] Agricultural production has greatly promoted the development of society, and also promoted the development of characteristic food processing industries in various places. Shanxi old mature vinegar is an indispensable condiment in people's daily life, and the production process is also more exquisite. However, many vinegars under the brand name of old mature vinegar are actually blended with vinegar essence or other raw materials, which not only have poor taste and taste, but are even harmful to people's health. SUMMARY OF THE INVENTION [0003] The invention mainly aims at the problems of poor taste, poor raw material and poor taste of vinegar brewed by some vinegar brewing methods, and provides a vinegar brewing method with green and cheap raw materials, simple production, good taste and good taste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 张锦林蔡正飞
Owner ZHENJIANG HENGKANG FLAVORING FACTORY
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