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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

Inactive Publication Date: 2018-12-07
贵州金沙禹谟泡木湾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The vinegar prepared by the prior art cannot satisfy consumers' tastes

Method used

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  • Sauce aromatic vinegar and preparation technology thereof
  • Sauce aromatic vinegar and preparation technology thereof

Examples

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preparation example Construction

[0030] The sauce-flavored vinegar prepared by the preparation process provided in this example is glossy, rich in sauce, vinegar, and delicious, and caters to the preferences of 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, corn grains 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 vinegar is very particular about 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 it is better to stir in time, once a day, and mix evenly to make it fully fermented.

[0033] In other embodiments of the present invention, before adding the vinegar koji to the boiled corn, the boiled corn is seal...

Embodiment 1

[0075] This embodiment provides a kind of soy sauce vinegar, which is mainly prepared through the following steps:

[0076] Add vinegar koji to cooked corn and ferment for 15 days to obtain the mixture; mix the mixture with wheat bran, the volume ratio of the mixture and wheat bran is 3:1, make vinegar germ at 40°C, and store the vinegar germ in a sealed manner for 12 days Stir the mixed mixture and wheat bran once a day for one month; then mix and soak with fried rice and water for 2 days, filter, and sterilize and package the filtrate under high pressure and high temperature.

[0077] Vinegar koji is commercially available vinegar koji.

Embodiment 2

[0079] This embodiment provides a kind of soy sauce vinegar, which is mainly prepared through the following steps:

[0080] Add vinegar koji to cooked corn and ferment for 18 days to obtain the mixture; mix the mixture with wheat bran, the volume ratio of the mixture and wheat bran is 4:1, make vinegar germ at 35°C, and store the vinegar germ in a sealed manner for 11 days months; then mixed with fried rice and water and soaked for 2 days, filtered, and the filtrate was sterilized and packaged under high pressure and high temperature.

[0081] Vinegar koji is commercially available vinegar koji.

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Abstract

The invention relates to the field of food, and particularly relates to sauce aromatic vinegar and a preparation technology thereof. The preparation technology of the sauce aromatic vinegar mainly comprises the following steps: adding vinegar koji to cooked corn, fermenting for 15 to 18 days, and then naturally cooling to obtain a mixture; mixing the mixture with wheat bran, making vinegar embryoat the temperature of 35-40 DEG C, sealing and storing the vinegar embryo for 11-12 months; and then mixing with parched rice and water and soaking for 2-3 days, filtering and taking filtrate. The cooked corn and the vinegar koji are fermented; the mixture and the wheat bran are mixed, sealed and stored; the cold storage time determines the mellowness of the finished product; the vinegar embryo and the parched rice are soaked, so that decomposed protein in the parched rice is extracted by the sauce aromatic vinegar, and the sauce aromatic vinegar has fragrant flavor. The sauce aromatic vinegarprepared by the preparation technology of the sauce aromatic vinegar has gloss, rich sauce fragrance and vinegar fragrance, is delicious and fragrant and is popular with most consumers.

Description

technical field [0001] The invention relates to the field of food, in particular to a soy sauce vinegar and a preparation process thereof. Background technique [0002] Vinegar is a fermented sour liquid condiment, mostly made from fermented sorghum, rice, corn, wheat, sugar and wine. Vinegar production methods can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar is made from grain, sugar, and ethanol through microbial fermentation. Synthetic vinegar is made by blending edible acetic acid, adding water, sour agent, seasoning, spices and food coloring. [0003] The vinegar prepared by the prior art cannot satisfy consumers' tastes. Contents of the invention [0004] The object of the present invention is to provide a kind of soy sauce vinegar and its preparation process, which aims to provide a new preparation process of soy sauce vinegar, so that the prepared soy sauce vinegar can meet the taste demands of more consumers. [0005] The invention prov...

Claims

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Application Information

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IPC IPC(8): C12J1/00A61K36/9064A61P3/06A61P9/10A61P9/12A61P39/02
CPCA61K36/232A61K36/236A61K36/238A61K36/28A61K36/285A61K36/488A61K36/52A61K36/538A61K36/54A61K36/732A61K36/734A61K36/736A61K36/9064A61P3/06A61P9/10A61P9/12A61P39/02C12J1/00A61K2300/00
Inventor 王凯
Owner 贵州金沙禹谟泡木湾醋业有限公司
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