A processing technology of fried beige-flavored edible vinegar

A processing technology and edible vinegar technology, which is applied to the processing technology field of fried beige flavored edible vinegar, can solve the problems of lack of mellow and soft feeling, flavor, poor color and luster, not strong aroma, etc., so as to improve the flavor of vinegar, unique flavor, Nutritious effect

Active Publication Date: 2021-05-07
山东玉兔食品股份有限公司
View PDF6 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A processing technology of fried beige-flavored edible vinegar
  • A processing technology of fried beige-flavored edible vinegar
  • A processing technology of fried beige-flavored edible vinegar

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing technology of fried beige-flavored edible vinegar, which belongs to the field of processing technology and production equipment of flavored rice vinegar. It is characterized in that it includes the steps of frying rice, mixing ingredients, preparing liquid and blending. The invention improves the ingredients and preparation process of the traditional fried beige, adding spices and soy sauce cake in the process of frying beige. Sugar, acid, esters, and rice undergo complex reactions to produce a compound aroma, which has the aroma characteristics of the four famous vinegars Shanxi vinegar and Zhenjiang vinegar, forming a unique compound flavor.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap