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Vinegar koji manufacturing and using method

A production method and technology of vinegar koji, which is applied in the field of production and use of vinegar koji, can solve the problem of no fragrance, etc., and achieve the effect of simple and natural production method and rich nutrition

Inactive Publication Date: 2016-03-09
李凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has a strong vinegar smell, but no fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for making vinegar koji. The production of vinegar koji is in summer, and in a natural environment with a temperature of 30-40°C, water is added to bran to form a bran ball, which is placed in a mold for pressing and molding, and the pressed bran is put into Cover it with wheat bran, ferment naturally for 6-7 days, and then take it out and dry it in the sun.

Embodiment 2

[0016] As a preference in Embodiment 1, the inner shape of the mold is truncated cone. This shape is different from top to bottom, which is more conducive to fermentation.

Embodiment 3

[0018] For the vinegar koji produced in embodiment 1 or 2, its use method is to mix the vinegar koji with the grain raw materials for producing vinegar, spray water mist in the process of mixing well, until the water of the mixing material is sprayed, the raw material and There is wet water on the surface of the vinegar koji; put it in the natural state for 25-45 minutes, then put it in a sealed container and ferment it for 360-380 days, and then take out the fermented vinegar grains and pour vinegar.

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PUM

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Abstract

The invention discloses manufacturing of vinegar koji. The vinegar koji is produced in summer, in the natural environment of 30 to 40 DEG C, and the manufacturing comprises the steps of adding water into bran to knead into a bran dough, and placing into a die for compression moulding, covering the bran subjected to compression moulding by placing the same into wheat bran, naturally leavening for 6 to 7d, and then taking out for drying in the sun. The using method of the vinegar koji comprises the steps of uniformly stirring the vinegar koji with food raw materials for producing vinegar, spraying water mist during stirring until water for material stirring is used up, and the surfaces of the raw materials and the vinegar koji are both wet; placing for 25 to 45min in a natural state, then placing into a sealing container for sealing leavening for 360 to 380d, and taking vinegar residue after leavening to be sprayed with vinegar. The production method provided by the invention is simple, the produced vinegar koji is beneficial for the leavening of the food raw materials, and the vinegar produced by using the vinegar koji manufactured by the method is thick in color and good in taste, fragrant, soft, delicious and rich in nutrition.

Description

technical field [0001] The invention relates to a method for making and using vinegar koji, and belongs to the technical field of food processing. Background technique [0002] Vinegar is a fermented sour liquid condiment, mostly made from fermented sorghum, rice, corn, wheat, sugar and wine. Vinegar production methods can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar is made from grain, sugar, and ethanol through microbial fermentation. Synthetic vinegar is made by blending edible acetic acid, adding water, sour agent, seasoning, spices and food coloring. [0003] Due to the different brewing raw materials and processes, there is no unified classification method for table vinegar. According to the vinegar-making process, it can be divided into brewed vinegar and synthetic vinegar. According to different raw materials, brewed vinegar can be divided into grain vinegar, sweet vinegar (made from maltose and molasses raw materials), wine vinegar (made ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 李凤
Owner 李凤