A kind of manufacturing process of sun-dried vinegar

A production process, the technology of vinegar koji, applied in the field of sun-dried vinegar production process, can solve the problems of complexity, product quality decline, high energy consumption, etc., and achieve the effect of high output rate, strong aroma, sour and soft taste

Active Publication Date: 2019-01-15
GUIZHOU CHISHUIJINJIANG VINEGAR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of manufacture craft of sun-dried vinegar, comprises the steps:

[0024] 1) Boil porridge: add water to the pot and boil, then pour 55kg of rice and 10kg of glutinous rice to cook the rice into 6-minute cooked porridge, and the water for cooking porridge is 650kg;

[0025] 2) Fermentation of vinegar porridge: Put the cooked porridge into a vinegar vat. When the temperature of the porridge drops to 35°C, add 20kg of vinegar koji and stir evenly. Ferment for 16 days at a fermentation temperature of 38°C. Stir once a day in the morning and evening;

[0026] 3) Preparation of unstrained spirits: After the vinegar porridge is fermented, mix it with the bran in a mass ratio of 1:1, put it into the vinegar tank, and cover it with a straw mat;

[0027] 4) Turn over the fermented grains and ferment: after the production of the unstrained grains is completed, turn the fermented grains once every other day, and the fermentation temperature is 38°C. When the fermentation rea...

Embodiment 2

[0033] A kind of manufacture craft of sun-dried vinegar, comprises the steps:

[0034] 1) Boil porridge: add water to the pot and boil, pour 50kg of rice and 20kg of glutinous rice to cook the rice into porridge that is 7 minutes cooked, and the water for cooking porridge is 600kg;

[0035] 2) Fermentation of vinegar porridge: put the cooked porridge into a vinegar vat, when the temperature of the porridge drops to 40°C, add 10kg of vinegar koji and stir evenly, ferment for 14 days at a fermentation temperature of 35°C, stir once a day in the morning and evening;

[0036] 3) Making unstrained spirits: After the vinegar porridge is fermented, beat it out and mix it with bran, put it into a wooden vinegar tank, and cover it with a straw mat;

[0037] 4) Turn over the fermented grains and ferment: after the production of the unstrained grains is completed, turn the fermented grains once every other day at a fermentation temperature of 37°C. When the fermentation reaches the 11th ...

Embodiment 3

[0043] A kind of manufacture craft of sun-dried vinegar, comprises the steps:

[0044] 1) Boil porridge: add water to the pot and boil, then pour 60kg of rice and 15kg of glutinous rice to cook the rice into porridge that is 7 minutes cooked, and the water for cooking porridge is 700kg;

[0045] 2) Fermentation of vinegar porridge: Put the cooked porridge into a vinegar vat, when the temperature of the porridge drops to 38°C, add 10kg of vinegar koji and stir evenly, ferment for 15 days at a fermentation temperature of 37°C, stir once a day in the morning and evening;

[0046] 3) Preparation of unstrained spirits: After the vinegar porridge is fermented, mix it with the bran in a mass ratio of 1:1, put it into the vinegar tank, and cover it with a straw mat;

[0047] 4) Turn over the fermented grains and ferment: After making the unstrained grains, turn the fermented grains every other day at a fermentation temperature of 38°C. When the fermentation reaches the 10th day, add 1...

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PUM

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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 production, in particular to a production process of sun-dried vinegar. Background technique [0002] In Chishui City, Guizhou Province, my country, there is a traditional sun-dried vinegar. The preparation method of this type of vinegar is different from the traditional vinegar brewing process. It uses solid fermentation to reproduce natural acetic acid bacteria. Both raw vinegar and finished vinegar are exposed to sunlight, so they are called "sun-dried vinegar". The raw material is mainly bran, and it is brewed with more than ten kinds of Chinese herbal medicines. The vinegar needs to go through a hot season before it is basically mature. The product after two or three hot seasons is the best. Chishui sun-dried vinegar has the characteristics of aroma, sourness, alcohol, and concentration. It is reddish-brown in color, sour and soft, and slightly sweet. No astringency, no mildew, strong aroma, it is a ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 王春宋海滔
Owner GUIZHOU CHISHUIJINJIANG VINEGAR IND CO LTD
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