Manufacturing method for fish-cooking vinegar

A manufacturing method and fish technology, which is applied in the field of fish cooking vinegar manufacturing, can solve the problems of affecting color and fragrance, dark color, and lack of ester flavor, etc.

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 for fish cooking. In order to meet the cooking requirements of various dishes, the production of the existing brewed vinegar must meet the needs of t...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The manufacture method of fish cooking vinegar of the present invention comprises the following steps:

[0014] A, diatomite filter is used to filter brewed vinegar; The filler in the diatomite filter is 1 part of white diatomite and 0.5 part of red diatomite;

[0015] 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;

[0016] C, decolorize the brewed vinegar after sealing.

Embodiment 2

[0018] The manufacture method of fish cooking vinegar of the present invention comprises the following steps:

[0019] 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.

[0020] B. Put it into a container and seal it for 4 months after filtering with a diatomaceous earth filter; the container is preferably an unsealed glazed pottery altar;

[0021] C, decolorize the brewed vinegar after sealing.

Embodiment 3

[0023] The manufacture method of fish cooking vinegar of the present invention comprises the following steps:

[0024] 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.

[0025] 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;

[0026] C, decolorize the brewed vinegar after sealing.

[0027] It has been proved by practice that using the process parameters in Example 2, after the final decolorization treatment, the color of the produced cooking vinegar can be clear, and it is easier to produce ethyl acetate with the cooking wine, so as to achieve the effect of increasing flavor and softening the meat quality. Specifically, it is shown as The opposite side can be seen through the 4 cm diameter container.

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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 fish-cooking vinegar. The manufacturing method comprises the following 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, decoloring the brewed vinegar having undergone hermetic storage, wherein in the step A, a filling material in the diatomite filter is composed of 1 to 3 parts of white diatomite and 0.5 to 1.5 parts of red diatomite. According to the method, the diatomite filter is used for filtering the brewed vinegar, the filling material with reasonable composition is arranged in the diatomite filter, and hermetic storage for a reasonable period of time and final decoloring are carried out, so the process steps of the method are scientific, the proportions of various ingredients are reasonable, and the produced fish-cooking vinegar has a bright and pale red color and sufficient fragrance; and due to usage of a reasonable recipe, the fish-cooking vinegar and a cooking wine easily produce ethyl acetate during cooking, so flavoring and meat-softening effects are obtained.

Description

technical field [0001] The invention relates to a method for manufacturing special vinegar, in particular to a method for manufacturing fish cooking vinegar. Background technique [0002] Traditionally, ordinary brewed vinegar is generally used for fish cooking. In order to meet the cooking requirements of various dishes, the existing brewed vinegar must meet the needs of the masses, which makes the produced brewed vinegar generally have color differences. For fish dishes, the color and aroma of fish are seriously affected during cooking. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for manufacturing fish cooking vinegar with good color, sufficient fragrance and the effect of softening meat quality. [0004] In order to solve the problems of the technologies described above, the fish cooking vinegar manufacture method of the present invention comprises the following steps: [0005] A, filter brewed ...

Claims

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Application Information

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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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