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A production method and raw vinegar technology are applied in the preparation of vinegar, medical preparations containing active ingredients, pharmaceutical formulations, etc., to achieve the effects of fast water absorption, improved vinegar flavor, and no toxic and side effects
Inactive Publication Date: 2017-06-20
贵州盛茂白芨开发有限公司
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Problems solved by technology
[0005] The existing technology is mainly aimed at the development of white
Method used
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Embodiment 1
[0020] Embodiment 1: the preparation method of white vinegar of the present invention, comprises the following steps: Step 1, the processing of raw material: select the sorghum powder with full grain, no impurity, no deterioration, particle size is 20~40 mesh; Dried and powdered, passed through a 60-100 mesh sieve, mixed with sorghum flour and white rice flour at a ratio of 1:1, and then stirred evenly according to the ratio of the mixture to distilled water at 3:2. Spread out and stack in the environment for 12h;
[0021] Step 2. Steaming: Put the mixed material into the cooking pot for steaming, steam for 4~5 hours after steaming, and the standard is to steam thoroughly without hard core;
[0022] Step 3. Mixing koji: After the mixture is steamed, it is cooled after it is out of the pot, and the temperature is sprinkled with water. The quality of the water is 1 times that of the mixture. When the temperature drops to 26 ° C ~ 30 ° C, add Daqu and stir evenly to obtain fermen...
Embodiment 2
[0027] Embodiment 2: the preparation method of white vinegar of the present invention, comprises the following steps: step 1, the processing of raw material: select the sorghum powder with full grain, no impurities, no deterioration, particle size is 20 ~ 40 mesh; Dried and powdered, passed through a 60-100 mesh sieve, mixed with sorghum flour and white rice flour at a ratio of 1:1, and then stirred evenly according to the ratio of mixture to distilled water at 4:2, at a temperature of 25-28°C Spread out and stack in the environment for 15h;
[0028] Step 2. Steaming: Put the mixed material into the cooking pot for steaming, steam for 4~5 hours after steaming, and the standard is to steam thoroughly without hard core;
[0029] Step 3. Mixing koji: After the mixture is steamed, it is cooled after it is out of the pot, and the temperature is sprinkled with water. The quality of the water is 1.3 times that of the mixture. When the temperature drops to 26°C~30°C, add Daqu and stir...
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Abstract
The invention discloses a preparation method of rhizoma bletillae vinegar. The preparation method comprises the following steps: I, raw material processing: uniformly mixing sorghum flour and rhizoma bletillae powder, adding water to an obtained mixture, spreading the materials and stacking the materials for 12-15h; II, steaming materials: steaming the mixed materials in a steamer; III, blending a yeast: discharging the steamed materials out of the steamer and cooling the steamed materials, spraying water to the materials so as to cool the materials, adding the yeast, and uniformly stirring all materials so as to obtain a to-be-fermented material; IV, fermenting: adding the to-be-fermented material to an alcoholic fermentation jar, adding alcohol, and conducting fermentation so as to obtain alcohol mash; V, acetic fermentation: continuing to ferment the alcohol mash, and conducting leaching so as to obtain raw vinegar; VI, concentrating and storing: concentrating the leached raw vinegar and conducting aging in a storage device for 1-6 months so as to obtain aged vinegar; and VII, sterilizing and delivering after packaging: sterilizing the stored aged vinegar and delivering a packaged product out of a factory. The rhizoma bletillae vinegar provided by the invention, which is prepared from the sorghum and rhizoma bletillae powder, is capable of nourishing and tonifying stomach; blank in rhizoma bletillae products can be filled; and the rhizoma bletillae vinegar, when eaten for a long term, can take effects of tonifying stomach and treating stomach diseases.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of baijiu vinegar. Background technique [0002] Baiji, also known as Baiji, is a perennial herbaceous plant belonging to the orchid family Baiji. It is one of the most economically valuable groups in the temperate terrestrial orchids. Its tubers are traditional Chinese medicines in my country. landscape plants. According to Li Shizhen's "Compendium of Materia Medica Cao Yi Baiji": "Its root is white and grows when it is connected, so it is named Baiji." "Compendium of Materia Medica" contains: "The smell is bitter and non-toxic. It is mainly used to treat carbuncles, sores, and ulcers. Gangrene, injury to the yin and dead muscles, evil spirits in the stomach, thieves' wind and ghost attack, prickly heat does not stop. Eliminates white ringworm and scabies. Accumulation of heat does not disappear, impotence under the yin, pimples on the fa...
Claims
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Application Information
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