Making technology of sun vinegar

Abstract

The invention discloses a making technology of sun vinegar. The technology includes: 1) porridge cooking: adding water into a pot, pouring rice and glutinous rice, and cooking the rice into 60-70% cooked porridge; 2) vinegar porridge fermentation: pouring the porridge into a vinegar vat, when the temperature of the porridge cools to less than 40DEG C, adding vinegar koji and performing stirring, conducting fermentation at 35-38DEG C for 14-16d, and performing stirring once respectively in the morning and evening every day; 3) making of fermented grains: taking out the vinegar porridge, mixing the vinegar porridge with bran evenly, then placing the mixture into a vinegar slot, and performing covering with a straw mat; 4) turnover of fermented grains and fermentation: at the end of making of fermented grains, turning over the fermented grains once every other day, controlling the fermentation temperature at 37-38DEG C, at the 9-11th day of fermentation, adding salt and turning over the fermented grains evenly, and further conducting fermentation for 5-6 days; 5) jar loading and basking of fermented grains: transferring the vinegar fermented grains into the vat of sunning ground, conducting compaction, performing sealing with salt, and conducting weather exposure for 2 years; 6) vinegar spraying: collecting the vinegar fermented grains, and spraying vinegar by a two-pool set spraying process; 7) vinegar basking: transferring the sprayed vinegar liquid to the sunning ground to conduct weather exposure for 2-3 months; and 8) sterilization and filling: sterilizing the vinegar liquid at a temperature of 95-100DEG C for 15-30min, and then performing canning. The technology provided by the invention is simple, and has no need of inoculation.

Description

Technical field [0001] The invention relates to the field of vinegar making, in particular to a process for making dried vinegar. Background technique [0002] In Chishui City, Guizhou Province, my country, there is a traditional sun-dried vinegar. The preparation method of this vinegar type is different from the traditional vinegar brewing process. It uses solid fermentation to propagate to produce natural acetic acid bacteria. Both the vinegar blank and the finished vinegar are exposed to sunlight, so it is called "sun-dried vinegar". The raw material is mainly bran and is brewed with more than ten kinds of Chinese herbal medicine. The vinegar will basically mature after one hot season, and the best product after two or three hot seasons. Chishui sun-dried vinegar has the characteristics of fragrant, sour, mellow and strong. It is reddish-brown in color, sour and soft, and slightly sweet. It is not astringent, not moldy, and has a strong aroma. It is a good food and gift for ...

AI Technical Summary

Problems solved by technology

[0003] The traditional process of sun-dried vinegar is relatively complicated and requires inoculation and fermentation. Once the operation is improper, the quality of the finished product will decline and the energy consumption will be large. Therefore, it can no longer meet the existing production needs. Therefore, the traditional vinegar-making process needs to be improved.