Preparation method of embelia laeta vinegar
A technology of hydrochloric acid chicken and leaves is applied in the field of preparing mountain hydrochloric acid chicken vinegar to achieve the effects of mellow taste, easy absorption and long shelf life
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Embodiment 1
[0025] A kind of preparation method of mountain hydrochloric acid chicken vinegar, carries out according to the following steps:
[0026] (1) Cleaning: Clean the harvested chicken leaves with mountain hydrochloric acid;
[0027] (2) Blanching: put the cleaned chicken leaves in mountain hydrochloric acid in a container, pour water at a temperature of 85°C to 90°C in the container, the mass ratio of water to chicken leaves in mountain hydrochloric acid is 1:3, and soak in hot water 48 hours;
[0028] (3) Filtration: After the blanching is completed, filter and separate the solution in the container and the residue of chicken leaves with mountain hydrochloride;
[0029] (4) Concentration: distill the filtered solution, and distill the volume of the solution to two-thirds of the original volume;
[0030] (5) Sterilization: instant high temperature sterilization of the concentrated solution;
[0031] (6) Storage: Store the sterilized solution in bottles.
[0032] The water in t...
Embodiment 2
[0034] The component of selenate ion, strontium ion, metasilicate ion in embodiment 1 is revised as: the content of selenate ion is 0.27mg / L, and the content of strontium ion is 0.88mg / L, metasilicate ion 35mg / L L.
Embodiment 3
[0036] The component of selenate ion, strontium ion, metasilicate ion in embodiment 1 is revised as: the content of selenate ion is 0.10mg / L, and the content of strontium ion is 0.80mg / L, metasilicate ion 30mg / L L.
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