Sauce aromatic vinegar and preparation technology thereof
A preparation process and sauce aroma technology, which is applied in the preparation of vinegar, medical preparations containing active ingredients, anti-virus agents, etc., can solve the problem that vinegar cannot satisfy consumers' tastes, and achieve the effect of delicate taste
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[0030] The sauce-flavored vinegar prepared by the preparation process of the sauce-flavored vinegar provided in this embodiment is glossy, rich in sauce-flavored, vinegar-flavored, and delicious, and caters to most consumers.
[0031] It should be noted that in this embodiment, cooked corn refers to cooked corn flour. It should be noted that, in other embodiments of the present invention, the corn particles can also be directly cooked.
[0032] Further, the volume ratio of the mixture to the wheat bran is 3-4:1, and the mixed mixture and the wheat bran are stirred once a day. Sauce-flavored vinegar pays special attention to the quantity and quality of wheat bran, as well as the manual mixing process. After many experiments, the inventor found that the volume ratio of the mixture to the wheat bran is 3-4:1, and the stirring is timely, stirring once a day, mixing uniformly, and making it fully fermented.
[0033] In other embodiments of the present invention, before adding vinegar ko...
Example Embodiment
[0074] Example 1
[0075] This embodiment provides a sauce-flavored vinegar, which is mainly prepared by the following steps:
[0076] Add vinegar koji to the boiled corn and ferment for 15 days, and then naturally cool to obtain a mixture; mix the mixture with wheat bran, the volume ratio of the mixture to wheat bran is 3:1, make vinegar embryo at 40℃, and store the vinegar embryo in a sealed container 12 For months, stir the mixed mixture and wheat bran once a day; then mix with fried rice and water to soak for 2 days, filter, and seal the filtrate with high pressure and high temperature sterilization.
[0077] The vinegar koji is commercially available.
Example Embodiment
[0078] Example 2
[0079] This embodiment provides a sauce-flavored vinegar, which is mainly prepared by the following steps:
[0080] Add vinegar koji to the boiled corn and ferment for 18 days, and then naturally cool to obtain a mixture; mix the mixture and wheat bran, the volume ratio of the mixture to wheat bran is 4:1, make vinegar embryo at 35℃, and store the vinegar embryo in a sealed container 11 Months; then mixed with fried rice and water, soaked for 2 days, filtered, and sterilized and packaged the filtrate under high pressure and high temperature.
[0081] The vinegar koji is commercially available.
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