Fruit vinegar and preparation method thereof

A technology of fruit vinegar and white vinegar, applied in the preparation of vinegar, etc., can solve the problems of ignoring health, not having health care function, not having fishy smell, etc., and achieve the effect of enhancing resistance, appetizing taste, and enriching nutrients

Inactive Publication Date: 2017-05-31
刘美娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing sauces generally have the following disadvantages: they do not have the function of removing fishy smell and freshening food materials, and at the same time they only pay attention to the sour taste and ignore health, and do not have health care functions.

Method used

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  • Fruit vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A fruit vinegar prepared from the following raw materials:

[0032] Liquid ingredients: 350ml lemon juice, 80ml pineapple juice, 80ml apple juice, 350ml black vinegar, 300ml white vinegar, 80ml aged vinegar, 550ml soy sauce, 150ml cooking wine;

[0033] Solid raw materials: 3.5g kelp, 7g kelp, 3.5g bonito flakes, 3.5g bonito flakes, 0.7g refined salt, 0.7g monosodium glutamate, 0.7g white sugar.

[0034] A preparation method of fruit vinegar, comprising the following steps:

[0035] 1) Pretreatment of solid raw materials: cleaning the kelp and then drying it to obtain dried kelp; cleaning the kombu and drying it to obtain dried kombu; slicing the bonito to obtain flaky bonito meat; Slice to obtain flaky bonito meat; prepare refined salt, monosodium glutamate, and white sugar; control the moisture content of kelp, kombu, bonito, and bonito meat at 10-15%. Cut the dried kelp and kelp into small pieces. This makes it easier to taste.

[0036] 2) Pretreatment of liquid ...

Embodiment 2

[0041] A fruit vinegar prepared from the following raw materials:

[0042] Liquid ingredients: 350ml lemon juice, 60ml pineapple juice, 60ml apple juice, 250ml black vinegar, 250ml white vinegar, 60ml mature vinegar, 500ml soy sauce, 120ml cooking wine;

[0043] Solid raw materials: 3g kelp, 6g kelp, 3g bonito flakes, 3g bonito flakes, 0.6g refined salt, 0.6g monosodium glutamate, 0.6g white sugar.

[0044] A preparation method of fruit vinegar, comprising the following steps:

[0045] 1) Pretreatment of solid raw materials: cleaning the kelp and then drying it to obtain dried kelp; cleaning the kombu and drying it to obtain dried kombu; slicing the bonito to obtain flaky bonito meat; Slice to get flake bonito meat; prepare salt, monosodium glutamate, and sugar;

[0046] 2) Pretreatment of liquid raw materials: peel and squeeze the lemon, filter and remove the pulp of the lemon to obtain lemon juice; peel and squeeze the apples, filter and remove the pulp of the apple to obt...

Embodiment 3

[0052] A fruit vinegar prepared from the following raw materials:

[0053] Liquid ingredients: 500ml lemon juice, 80ml pineapple juice, 80ml apple juice, 300ml black vinegar, 350ml white vinegar, 80ml mature vinegar, 600ml soy sauce, 160ml cooking wine;

[0054] Solid raw materials: 4g kelp, 8g kelp, 4g bonito flakes, 4g bonito flakes, 0.8g refined salt, 0.8g monosodium glutamate, and 0.8g white sugar.

[0055] A preparation method of fruit vinegar, comprising the following steps:

[0056] 1) Pretreatment of solid raw materials: cleaning the kelp and then drying it to obtain dried kelp; cleaning the kombu and drying it to obtain dried kombu; slicing the bonito to obtain flaky bonito meat; Slice to get flake bonito meat; prepare salt, monosodium glutamate, and sugar;

[0057] 2) Pretreatment of liquid raw materials: peel and squeeze the lemon, filter and remove the pulp of the lemon to obtain lemon juice; peel and squeeze the apples, filter and remove the pulp of the apple to...

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Abstract

The invention discloses fruit vinegar and a preparation method thereof. The fruit vinegar is prepared from raw materials as follows: liquid raw materials : 400-700 ml of fruit juice, 50-400 ml of black vinegar, 200-400 ml of white vinegar, 50-100 ml of mature vinegar, 400-800 ml of soy sauce and 100-200 ml of cooking wine; solid raw materials: 2-5 g of sea-tangle, 5-10 g of kelp, 2-5 g of skipjack fish, 2-5 g of bonito stick fish, 0.5-1 g of refined salt, 0.5-1 g of monosodium glutamate and 0.5-1 g of white sugar. The fruit vinegar taste unique and delicious, can promote appetite, remove fishy smell and substantially enhance the freshness of food materials and is suitable to be used as dipping sauce, a seasoning, cold mixing juice and the like; meanwhile, the fruit vinegar has rich nutritional ingredients and has a healthcare function.

Description

technical field [0001] The invention relates to vinegar, in particular to a fruit vinegar and a preparation method thereof, which is suitable for dipping sauce, seasoning and cold sauce. Background technique [0002] Chinese food culture has undergone continuous research, excavation, development and improvement by people of all ages, and it is also constantly improving and improving. Food culture is constantly advancing. In today's era of rapid development, people are pursuing high-level and fast-paced food culture. Therefore, there are thousands of dish seasoning varieties continuously appearing on the market today, including liquid, powder and paste, etc., but these seasoning varieties are not satisfactory to the general public no matter in color, aroma or taste. There are many seasonings for cooking, but for cold dishes, people not only use on-the-spot conditioning, but also add onions, ginger, garlic, soy sauce, vinegar, salt, monosodium glutamate, pepper, etc. to season...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08C12J1/04
CPCC12J1/04C12J1/08
Inventor 刘美娟林敏弘林誉楷林婧如黄美云
Owner 刘美娟
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