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Preparation process of sun vinegar added with worm tea

A preparation process, technology of insect tea, applied in the field of preparation process of sun-dried vinegar added with insect tea, can solve the problems of not being able to satisfy the diversity of consumers and single variety of sun-dried vinegar, and achieve good market prospects, long aftertaste, and good health effects Effect

Inactive Publication Date: 2017-02-15
赤水市曾氏晒醋有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Based on the fact that the existing sun-dried vinegar varieties are relatively single and cannot meet the diverse needs of consumers, it is necessary to develop more new products that suit the needs and tastes of consumers on the basis of the existing sun-dried vinegar varieties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation process of the special sun-dried vinegar in this example includes the processes of preparing vinegar porridge, making fermented grains, fermenting fermented grains, loading altar-sun-dried grains and pouring vinegar. The above processes have been disclosed in patents and related documents, and will not be repeated here. , the key point of the present embodiment is after the vinegar drenching process, by weight, mix and mix 80 parts of vinegar liquid dripped out and 5 parts of Chishui worm tea, and then transfer the prepared vinegar liquid into the vinegar vat for drying Continue drying in the sun for 4 months, and finally filter and sterilize at a temperature of 95-100°C for 15 minutes, and then fill it to get it; Filtration equipment filters. Sterilization is sterilized by steam cycle heating.

[0018] In this example, Chishui worm tea is obtained by the following preparation process:

[0019] Step 1: Select the tender leaves of the wild white tea tre...

Embodiment 2

[0029] In this embodiment, after the vinegar drenching process, 90 parts of the dripped vinegar solution and 7 parts of Chishui worm tea are mixed and mixed thoroughly by weight, and then the prepared vinegar solution is transferred to the drying field vinegar tank to continue drying. 5 months, after the final filtration, sterilize at a temperature of 95-100°C for 20 minutes, and then fill it;

[0030] The preparation technology of Chishui worm tea is the same as that of Example 1.

[0031] In this embodiment, by weight, the vinegar koji block is made of the following raw materials: 120kg of Chinese herbal medicine; 100kg of wheat bran; 170kg of wheat; wherein, by weight, the composition of the Chinese herbal medicine includes:

[0032] 3 parts of ginkgo; 1.5 parts of Akebia; 2 parts of polygonatum; 7 parts of Bupleurum; 2 parts of mulberry leaves; 0.8 parts of licorice; 3 parts of cassia; 3 parts; 0.8 parts of Huoxiang; 2 parts of Gansong; 2 parts of Jujube Seed; 1.5 parts o...

Embodiment 3

[0034] In this embodiment, after the vinegar drenching process, 100 parts by weight of the dripping vinegar solution and 10 parts of Chishui worm tea are mixed and mixed well, and then the prepared vinegar solution is transferred to a drying field vinegar tank to continue drying. 6 months, after the final filtration, sterilize for 30 minutes at a temperature of 100 ° C, and then fill it;

[0035] The preparation technology of Chishui worm tea is the same as that of Example 1.

[0036] In this embodiment, by weight, the vinegar koji block is made of the following raw materials: 150kg of Chinese herbal medicine; 120kg of wheat bran; 200kg of wheat; wherein, by weight, the composition of the Chinese herbal medicine includes:

[0037] 4 parts of Ginkgo; 3 parts of Akebia; 3 parts of Polygonatum odoratum; 8 parts of Bupleurum; 3 parts of mulberry leaves; 1 part of Licorice; 4 parts of Cassia; 8 parts of Vitex; 4 parts; Huoxiang 1 part; Gansong 3 parts; Jujube seed 3 parts; ; 1 pa...

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PUM

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Abstract

The invention discloses a preparation process of sun vinegar added with worm tea. The preparation process includes processes of preparing vinegar porridge rice, preparing fermented grains, turning the fermented grains for fermentation, putting the fermented grains into a jar, drying the fermented grains in the sun and filtering vinegar at the early stage. The preparation process is characterized by including: after the process of vinegar filtering, mixing 80-100 parts of vinegar liquid which is filtered out with 5-10 parts of the worm tea, transferring the vinegar liquid after being mixed well into a vinegar jar in a drying yard, continuing drying in the sun for 4-6 months, filtering, sterilizing at temperature of 95-100 DEG C for 15-30min, and filling to obtain. By adding the worm tea, the specially-prepared sun vinegar has better healthcare effect, is unique in flavor and lasting in taste, is fragrant, sour, mellow and thick, can serve as a seasoning, can serve as a beverage for direct drinking after being diluted and has good market prospect.

Description

technical field [0001] The invention relates to a preparation method of vinegar, in particular to a preparation process of sun-dried vinegar added with worm tea. Background technique [0002] The brewing process of Chishui Sun-dried Vinegar is exquisite and complex, with typical local characteristics. Using traditional folk techniques, dozens of Chinese herbal medicines such as pure natural wild ephedra, cinnamon twigs, angelica, almonds, bellflowers, and guoluhuang are selected and washed. Net dry and pulverize. Add appropriate amount of calcium powder, water, etc. according to the formula in different proportions, and refine it into vinegar koji for use, that is, the koji making process. Then, select high-quality rice and glutinous rice, add pure water rich in various trace elements and boil rice porridge, which is the process of preparing vinegar porridge. Then put an appropriate amount of vinegar koji into the thick, light, soft and hard rice porridge to stir and ferme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 曾焱
Owner 赤水市曾氏晒醋有限公司