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A method for preparing poison sumac fruit vinegar

A technology of salvia and fruit, applied in the field of preparation of salvia fruit vinegar, can solve problems such as information disclosure of edible vinegar, and achieve the effects of long shelf life, easy acceptance and beautiful color

Inactive Publication Date: 2017-01-04
何云翠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the improvement of people's living standards, the demand for health food is getting higher and higher. The health effects of the leaves of Saltwood are distributed all over the country. Disclosure of information on making edible vinegar from Fumu fruit

Method used

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  • A method for preparing poison sumac fruit vinegar

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Experimental program
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Effect test

Embodiment 1

[0026] A kind of preparation method of Salmonella fruit vinegar, carries out according to the following steps:

[0027] (1) Cleaning: clean the harvested sarcocarp fruit;

[0028] (2) Pulverization: pulverize the cleaned fruit of Salmonella;

[0029] (3) Scalding: Put the cleaned sarcocarp fruit in a container, pour water at a temperature of 85°C to 90°C in the container, the mass ratio of water to saltium fruit is 1:3, and scald 48 hours;

[0030] (4) Filtration: After scalding, filter and separate the solution in the container and the fruit residue of Salmonella;

[0031] (5) Concentration: Distill the filtered solution, and distill the volume of the solution to two-thirds of the original volume;

[0032] (6) Sterilization: instant high temperature sterilization of the concentrated solution;

[0033] (7) Storage: Store the sterilized solution in bottles.

[0034] The water in the step (2) is a composite mineral water containing selenate ions, strontium ions and metasili...

Embodiment 2

[0036] 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

[0038] 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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Abstract

The invention provides a method for preparing the poison sumac fruit vinegar, which comprises seven steps, namely cleaning, crushing, hot foaming, filtering, concentrating, sterilizing and storing. The invention adopts poison sumac fruit as the main material and the compound mineral water containing the selenate ion, the strontium ion and the metasilicate ion as hot water for soaking. The beneficial effect of the invention is that the poison sumac fruit vinegar is delicious and mellow. Its juice is fragrant and soft, beautiful in color and long in shelf life. it is rich in microelement necessary for the human body. It is easy to absorb and helpful to regulate the metabolism of the human body and promote people's physical and mental health. It is a good spice in cooking.

Description

technical field [0001] The invention belongs to the field of preparation technology of Salmonella fruit vinegar, and in particular relates to a preparation method of Saltoria fruit vinegar. Background technique [0002] Saltwood is a small deciduous tree belonging to the family Anacardiaceae. Saltwood is the main economic tree species in China. It can be used as a raw material for pharmaceuticals and industrial dyes. Its fruits are mainly used for oil extraction. In recent years, with the improvement of people's living standards, the demand for health food is getting higher and higher. The health effects of the leaves of Saltwood are distributed all over the country, and the health effects of its leaves are gradually recognized and developed by people. The information on making edible vinegar from the fruit of the skin tree is disclosed. Contents of the invention [0003] The invention provides a preparation method for making edible vinegar by using the fruit of sarcocarp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08
CPCC12J1/08
Inventor 何云翠
Owner 何云翠
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