Method for brewing vinegar through freezing and purifying

A technology of brewing vinegar and pouring vinegar liquid, which is applied in the field of food processing, can solve the problems of acetic acid concentration not meeting the requirements, manual blending, etc., and achieve the effects of simple operation, obvious improvement, and obvious acetic acid concentration

Inactive Publication Date: 2016-02-10
山西吕梁市兴县古德传统手工醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the acetic acid concentration of edible brewed vinegar sold on the market often does not meet the requirements, and it needs to be manually blended with edible acetic acid, and some preservatives are often used in order to prolong the shelf life of vinegar.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for making vinegar by freezing and purifying, comprising the following steps: selecting raw materials, 5 parts of sorghum and 2-3 parts of millet, cleaning them, steaming them for 3-4 hours respectively, making the sorghum into flowering shape and the millet into porridge shape, and letting it cool, Add 1 portion of Daqu, cover and ferment for 30-40 days in a liquid state, the fermentation temperature is 25°C, and stir 1-2 times a day during this period; after the liquid state fermentation is completed, add 16 portions of bran and 3 portions of rice bran, seal it, carry out acetic acid fermentation, and ferment The temperature is 25°C, and the fermentation time is 24 hours. During this period, open and stir once every 3-5 hours; put the acetic fermented vinegar grains into the vinegar tank, pour boiling water, the amount of boiling water poured is 10% of the vinegar grains -15cm, after soaking for 3 hours, release the liquid, the released liquid is the vinegar d...

Embodiment 2

[0014] A method for making vinegar by freezing and purifying, comprising the following steps: selecting raw materials, 5 parts of sorghum, 2-3 parts of millet, and 0.3-0.5 parts of potatoes, cleaning them, steaming them for 3-4 hours respectively, letting them cool, adding 1 part of Daqu, Cover the liquid fermentation for 30-40 days, the fermentation temperature is 25°C, and stir 1-2 times a day during the period; after the liquid state fermentation is completed, add 16 parts of bran and 3 parts of rice bran, seal it, and carry out acetic acid fermentation, the fermentation temperature is 25°C, The fermentation time is 24 hours. During this period, open and stir once every 3-5 hours; put the acetic fermented vinegar grains into the vinegar tank, pour boiling water, the amount of poured boiling water is 10-15cm above the vinegar grains, soak for 3 Hours later, release the liquid, and the released liquid is the vinegar drench; freeze the drenched vinegar, the freezing temperature...

Embodiment 3

[0016] A method for making vinegar by freezing and purifying, comprising the following steps: selecting raw materials, 5 parts of sorghum, 2-3 parts of millet, and 0.3-0.5 parts of corn, cleaning them, steaming them for 3-4 hours respectively, letting them cool, adding 1 part of Daqu, Cover the liquid fermentation for 30-40 days, the fermentation temperature is 25°C, and stir 1-2 times a day during the period; after the liquid state fermentation is completed, add 16 parts of bran and 3 parts of rice bran, seal it, and carry out acetic acid fermentation, the fermentation temperature is 25°C, The fermentation time is 24 hours. During this period, open and stir once every 3-5 hours; put the acetic fermented vinegar grains into the vinegar tank, pour boiling water, the amount of poured boiling water is 10-15cm above the vinegar grains, soak for 3 Hours later, release the liquid, and the released liquid is the vinegar drench; freeze the drenched vinegar, the freezing temperature is ...

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PUM

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Abstract

The invention relates to a method for brewing vinegar through freezing and purifying and belongs to the technical field of food processing. The invention aims at solving the technical problem of providing a method for brewing vinegar through freezing and purifying with simple operation, high acetic acid concentration and no chemical substance added in the whole process. According to the adopted technical scheme, the method for brewing vinegar through freezing and purifying comprises the following steps: selecting raw materials, cleaning, cooking, adding yeast for making hard liquor, capping, carrying out liquid state alcoholic fermentation, carrying out acetic fermentation, pouring boiled water into a solid fermentative substrate of vinegar, discharging poured vinegar liquid, freezing the poured vinegar liquid, unfreezing, and repeating the freezing-unfreezing process on the rest of the poured vinegar liquid for more than 4 times, so that the finished product vinegar is obtained.

Description

technical field [0001] The invention relates to a method for making vinegar by freezing and purifying, and belongs to the technical field of food processing. Background technique [0002] Vinegar is a sour liquid condiment fermented from grains, mostly fermented from sorghum, millet, corn, wheat, sugar crops and lipid crops. Vinegar is a commonly used category of condiments. It is a commonly used condiment in cooking. It is one of the seven flavors of the meal. Vinegar plays a pivotal role in Chinese cooking. It is often used in slippery dishes, cold dishes, etc. It is often used in Western food One of the obvious characteristics of vinegar is that it has a certain aroma when making salad dressing or soaking sauerkraut. This is because the fermentation time of vinegar is long during the production, and various microorganisms undergo complex biochemical changes at a certain temperature. [0003] Vinegar production methods can be divided into brewed vinegar and synthetic vine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 赵文辉
Owner 山西吕梁市兴县古德传统手工醋业有限公司
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