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Manufacturing method for vinegar specially applied to cooked wheaten food

A manufacturing method and pasta technology, which are applied in the field of special vinegar manufacturing for pasta, can solve the problems of insufficient flavor, poor flavor, turbid color and the like, and achieve the effects of rich taste, clear color and strong flavor.

Inactive Publication Date: 2018-05-11
镇江刘恒记食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditionally, ordinary brewed vinegar is generally used in the process of making pasta. In order to meet the firing requirements of various dishes, the existing brewed vinegar must be manufactured to meet the needs of the masses, which makes the produced brewed vinegar generally have color differences. For special food such as pasta, due to the particularity of its type, the use of traditional brewed vinegar makes it have poor flavor, poor taste and turbid color.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The special-purpose vinegar manufacture method for pasta of the present invention comprises the following steps:

[0015] A. Filter the brewed vinegar with a diatomite filter; the filler in the diatomite filter is 1 part of white diatomite and 0.5 part of red diatomite.

[0016] B. Put it in a container and seal it for 3 months after filtering with a diatomaceous earth filter; the container is preferably an unsealed glazed pottery altar;

[0017] C, add umami flavor agent and sodium glutamate and get final product through high-temperature fusion after taking out from container to the brewing vinegar after airtight, the temperature during said fusion is 120 ℃, and the time of fusion is 15S.

Embodiment 2

[0019] The special-purpose vinegar manufacture method for pasta of the present invention comprises the following steps:

[0020] A. Filter the brewed vinegar with a diatomite filter; the filler in the diatomite filter is 2 parts of white diatomaceous earth and 1 part of red diatomite.

[0021] B. After filtering with a diatomaceous earth filter, put it in a container and seal it for 3 to 5 months; the container is preferably an unsealed glazed pottery altar;

[0022] C, adding umami flavor agent and sodium glutamate after taking out from container to the brewed vinegar after airtight and getting final product through high-temperature fusion, the temperature during said fusion is 125 ℃, and the time of fusion is 16S.

Embodiment 3

[0024] The special-purpose vinegar manufacture method for pasta of the present invention comprises the following steps:

[0025] A. Filter the brewed vinegar with a diatomite filter; the filler in the diatomite filter is 3 parts of white diatomite and 1.5 parts of red diatomite.

[0026] B. Put it in a container and seal it for 5 months after filtering with a diatomaceous earth filter; the container is preferably an unsealed glazed pottery altar;

[0027] C, adding umami flavor agent and sodium glutamate after taking out from container to the brewed vinegar after airtight and getting final product through high-temperature fusion, the temperature during said fusion is 130 ℃, and the time of fusion is 18S.

[0028] It has been proved by practice that by adopting the process parameters in Example 2, after the final fusion treatment, the color of the produced pasta special vinegar can be clear, and it can be directly added to pasta or dipped in food, and the taste is rich.

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PUM

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Abstract

The invention discloses a manufacturing method for special vinegar, specifically to a manufacturing method for vinegar specially applied to cooked wheaten food. The manufacturing method comprises thefollowing steps: A, filtering brewed vinegar with a diatomite filter; B, putting the vinegar having been filtered by the diatomite filter into a container for hermetic storage for three to five months; and C, taking out the hermetically-stored brewed vinegar from the container, adding a flavor enhancer and monosodium glutamate and carrying out high-temperature blending. According to the method, the diatomite filter containing a filling material with a reasonable formula and proportion is used for filtering the brewed vinegar, then hermetic storage of the brewed vinegar for a reasonable periodof time is carried out, and the hermetically-stored brewed vinegar is taken out from the container and blended with the flavor enhancer and monosodium glutamate at a high temperature; so the producedspecial vinegar for cooked wheaten food has a clear and bright color and richer local flavor. The manufacturing method adopts scientific steps, and the proportions of various components are reasonable, so the special vinegar has rich taste when directly added into cooked wheaten food or used for dipping.

Description

technical field [0001] The invention relates to a method for manufacturing special vinegar, in particular to a method for manufacturing special vinegar for pasta. Background technique [0002] Traditionally, ordinary brewed vinegar is generally used in the process of making pasta. In order to meet the firing requirements of various dishes, the existing brewed vinegar must be manufactured to meet the needs of the masses, which makes the produced brewed vinegar generally have color differences. For special food such as pasta, due to the particularity of its type, the use of traditional brewing vinegar makes it have poor flavor, poor taste, and turbid color. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for producing special vinegar for pasta with good color, strong flavor and clear color. [0004] In order to solve the problems of the technologies described above, the special-purpose vinegar manufacture...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 刘潮军
Owner 镇江刘恒记食品有限公司
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