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Processing process of flavor table vinegar in parched rice color

A processing technology and technology of edible vinegar, which is applied in the field of processing technology of fried beige-flavored edible vinegar, can solve the problems of lack of mellow and soft feeling, flavor, poor color, not strong aroma, etc., and achieve improved vinegar flavor, unique flavor, Nutrient-rich effect

Active Publication Date: 2017-09-15
山东玉兔食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with solid-state fermented vinegar, the flavor and color of liquid deep-fermented vinegar are inferior, the aroma is not strong, the umami taste is poor, and it lacks mellow and soft feeling.

Method used

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  • Processing process of flavor table vinegar in parched rice color
  • Processing process of flavor table vinegar in parched rice color
  • Processing process of flavor table vinegar in parched rice color

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0052] Such as figure 1 Shown, the processing technology of a kind of fried beige flavor edible vinegar of the present invention, comprises the steps:

[0053] (1) Fried rice:

[0054] a. Add 100 kg of rice into the intelligent homogeneous rice fryer, enter the first stage of low-temperature frying, and the frying time is 3-5 minutes;

[0055] b. Enter the second stage of baking at medium temperature, and the baking time is 5-8 minutes;

[0056] c. Enter the third stage of high-temperature roasting, and the roasting time is 25-30 minutes; after completing the three stages of roasting, fried rice is obtained;

[0057] (2) Seasoning: Add 0.5-1 kg of compound spices and 2-5 kg ​​of soy sauce pressed cake granules to the fried rice, speed up the stirring to prevent paste, and when the rice is all oily, it will form a large rice ball, stop stirring, and leave spare material;

[0058] (3) Liquid preparation: Immediately put the discharged material into hot water at 90-95°C, stir...

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PUM

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Abstract

The invention provides a processing process of flavor table vinegar in a parched rice color and belongs to the field of a processing process and production equipment of flavor rice vinegar. The processing process is characterized by comprising steps as follows: rice parching, material stirring, fluid preparation and blending. According to the processing process, materials and preparation processes for obtaining of a parched rice color are improved, spice and soy sauce cakes are added in the rice parching process, the spice endows parched rice with specific fragrance (a Shanxi smoked vinegar flavor) of the spice, the soy sauce cakes contain amino acid, sugar, acid and ester as soy sauce and are subject to a complex reaction with rice, composite fragrance is produced, the fragrance has features of Shanxi vinegar and Zhenjiang vinegar which are two of four kinds of famous vinegar, and a unique composite flavor is formed.

Description

technical field [0001] The invention belongs to the field of processing technology and production equipment of flavored rice vinegar, and in particular relates to a processing technology of fried beige flavored edible vinegar. Background technique [0002] my country has a long history of vinegar brewing technology. People from all over the country rely on their labor and wisdom to create famous and special vinegars with different techniques and styles according to local climate, raw materials and other conditions. [0003] Traditional vinegar production mostly adopts solid-state fermentation method. Fermentation microorganisms use wild bacteria in nature, which has disadvantages such as long production cycle, low raw material utilization rate, high labor intensity, backward equipment, poor sanitary conditions, and unstable quality. [0004] In recent years, with the improvement of vinegar technology, improved solid-state fermentation processes such as vinegar production fro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/08C12J1/10
CPCC12J1/08C12J1/10
Inventor 朱立磊许春玲马小刚王新文于超晁霞高天翼代文华西倩钰褚旭
Owner 山东玉兔食品股份有限公司
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