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Fishy flavor removing aromatic vinegar and preparation method thereof

A fishy smell and acetic acid fermentation technology, applied in the field of deodorizing balsamic vinegar and its preparation, can solve problems such as the difficulty of cinnamon, achieve the effects of low cost, easy amplification and industrialization, and strong deodorizing ability

Inactive Publication Date: 2017-08-18
胡江宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are a lot of domestic studies on vinegar and cinnamon alone, but there are relatively few reports on the development of a vinegar made from glutinous rice and cinnamon. Cinnamon is one of the earliest spices used, and cinnamon contains volatile oil and has a strong aroma. It also has the effect of removing fishy and greasy meat dishes, which can promote the flavor and effect of vinegar
The main active ingredient of cinnamon is volatile oil macromolecules. Without special preparation techniques and methods, it is difficult for cinnamon to promote flavor and relieve fishy smell in vinegar.

Method used

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  • Fishy flavor removing aromatic vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] 1. Take 1kg of glutinous rice, add 2kg of water, and boil for 8 minutes to obtain the glutinous rice boiling liquid; take 200g of cinnamon, crush it through a 24-mesh sieve, and rinse in boiling water for 2 minutes;

[0045] 2. Add the above-mentioned glutinous rice boiling liquid and cinnamon into a vacuum tank, add 2.4kg of water, stir well, store in vacuum for 15 days, control the vacuum degree at -0.07MP, and control the ambient temperature at 20°C;

[0046] 3. Add 0.2% active dry yeast, seal and store, keep warm at 35°C, and stop fermentation when the alcohol concentration reaches 4.5%.

[0047] 4. Connect 8% of the domesticated Acetobacter solution to carry out acetic acid fermentation, and stop the acetic acid fermentation when the acidity reaches 4.5%;

[0048] 5. Put the acetic acid fermentation liquid into a vinegar tank, seal it, and store it in a cool place for 25 days, and the ambient temperature is controlled at 20°C; filter it with a cardboard filter to o...

Embodiment 2

[0051] 1. Take 1kg of glutinous rice, add 1kg of water, boil for 5 minutes to get the glutinous rice boiling liquid; take 100g of cinnamon, crush it through a 24-mesh sieve, and rinse in boiling water for 1 minute;

[0052] 2. Add the above-mentioned glutinous rice boiling liquid and cinnamon into a vacuum tank, add 1.1kg of water, stir well, store in vacuum for 10 days, control the vacuum degree at -0.05MP, and control the ambient temperature at 15°C; Intermittent vacuuming and vacuum breaking, using pressure changes to make the glutinous rice absorb the volatile components of cinnamon to the maximum;

[0053] 3. Add 0.1% active dry yeast, keep it sealed and keep it warm at 30°C until the alcohol concentration reaches 3%, then stop the fermentation.

[0054]4. Connect 5% of the domesticated Acetobacter solution to carry out acetic acid fermentation, and stop the acetic acid fermentation when the acidity reaches 3%;

[0055] 5. Put the acetic acid fermentation liquid into a v...

Embodiment 3

[0058] 1. Take 1kg of glutinous rice, add 3kg of water, and boil for 10 minutes to obtain the glutinous rice boiling liquid; take 300g of cinnamon, crush it through a 24-mesh sieve, and rinse in boiling water for 3 minutes;

[0059] 2. Add the above-mentioned glutinous rice boiling liquid and cinnamon into a vacuum tank, add 3.9kg of water, stir well, store in vacuum for 20 days, control the vacuum degree at -0.09MP, and control the ambient temperature at 25°C; Intermittent vacuuming and vacuum breaking, using pressure changes to make the glutinous rice absorb the volatile components of cinnamon to the maximum;

[0060] 3. Add 0.3% active dry yeast, keep it sealed and keep it warm at 40°C until the alcohol concentration reaches 6%, then stop the fermentation.

[0061] 4. Connect 10% of the domesticated Acetobacter solution to carry out acetic acid fermentation, and stop the acetic acid fermentation when the acidity reaches 6%;

[0062] 5. Put the acetic acid fermentation liqu...

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Abstract

The invention discloses a preparation method of fishy flavor removing aromatic vinegar, especially relates to aromatic vinegar fermented from glutinous rice and cinnamon. The original ecological aromatic vinegar preparation method provided by the invention adopts glutinous rice as the main raw material to cooperate with cinnamon, through treatment in boiling water, placement under a vacuum condition and intermittent vacuum pumping and vacuum breaking, ingredients in the cinnamon and glutinous rice can be effectively combined, volatile components in the cinnamon can be maximumly adsorbed, and then through alcohol fermentation and acetic acid fermentation, the fishy flavor removing aromatic vinegar can be obtained. The vinegar prepared by the method provided by the invention not only has the characteristics of original aromatic vinegar, but also has the seasoning properties of cinnamon, and can increase the fishy flavor removing ability of vinegar. The method provided by the invention has simple and controllable process, is suitable for large-scale production, and has wide application prospect.

Description

technical field [0001] The invention relates to a smelly-removing fragrant vinegar and a preparation method thereof, in particular to a method for preparing fragrant vinegar with glutinous rice and cinnamon bark as raw materials. Background technique [0002] Vinegar is an acid condiment produced by the working people in our country in the long-term production practice. It can increase appetite, help digestion, and is indispensable in people's dietary life. In Chinese medicine in my country, vinegar also has certain uses. There are many varieties of vinegar produced all over the country, and balsamic vinegar is famous both at home and abroad for its "sour but not astringent, fragrant and slightly sweet, strong color and strong flavor" mainly by adding aromatic substances to the vinegar. It has five characteristics of "color, aroma, taste, mellowness, and concentration", and is very popular among the people, especially in Jiangnan. [0003] Glutinous rice is the husked ric...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 胡江宇
Owner 胡江宇
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