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Preparing method of raw stock vinegar prepared from nine kinds of cereals

The technology of vinegar liquid and chaff, which is applied in the field of preparation of nine-grain puree vinegar, can solve the problems of lack of nutrients, single sour and irritating taste, thin overall texture and the like, and achieves the effects of rich nutrients, rich taste and thick texture.

Inactive Publication Date: 2019-07-30
李振强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of preparation method of Jiugu puree vinegar, in order to solve the problem that most of the current market is a single-grain vinegar proposed in the above-mentioned background technology, the overall texture is relatively thin, the taste is sour and astringent, and the stimulation is single, and there is no aftertaste. scarcity problem

Method used

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  • Preparing method of raw stock vinegar prepared from nine kinds of cereals

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Experimental program
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Effect test

Embodiment 1

[0026] The raw materials of the Jiugu puree vinegar are respectively according to the mass proportion: the raw materials of the Jiugu puree vinegar are respectively according to the mass proportion: 23kg of millet, 20kg of barley, 17kg of corn, 34kg of sorghum, 11kg of wheat, 10kg of peas, 63kg of wheat bran, and 32kg of rice husk , chaff 27kg;

[0027] The specific preparation method steps of the preparation method of this Jiugu puree vinegar are as follows:

[0028] S1: Cleaning and mixing: millet, barley, corn, sorghum, wheat, pea, wheat bran, rice husk, and chaff are sorted and cleaned according to the mass ratio. After cleaning, crushing is required, and the raw materials are crushed into 2 or 3 stages. , the particle size of the crushed particles is 1-1.5mm, remove the impurities and mildew spots on the surface, take out the millet, barley, corn, sorghum, wheat, and peas and put them in the mixing equipment, and add Daqu for stirring and mixing, Daqu Before adding, it n...

Embodiment 2

[0037] The raw materials of the Jiugu puree vinegar are respectively according to the mass proportion: the raw materials of the Jiugu puree vinegar are respectively according to the mass proportion: 20kg of millet, 18kg of barley, 15kg of corn, 32kg of sorghum, 10kg of wheat, 8kg of peas, 60kg of wheat bran, and 30kg of rice husk , chaff 25kg;

[0038] The specific preparation method steps of the preparation method of this Jiugu puree vinegar are as follows:

[0039]S1: Cleaning and mixing: millet, barley, corn, sorghum, wheat, pea, wheat bran, rice husk, and chaff are sorted and cleaned according to the mass ratio. After cleaning, crushing is required, and the raw materials are crushed into 2 or 3 stages. , the particle size of the pulverized particles is 1mm, and the impurities and mold spots on the surface are removed, and the millet, barley, corn, sorghum, wheat, and peas are taken out and placed in the mixing equipment, and Daqu is added for stirring and mixing. It needs...

Embodiment 3

[0048] The raw materials of the Jiugu puree vinegar are respectively according to the mass proportion: the raw materials of the Jiugu puree vinegar are respectively according to the mass proportion: 25kg of millet, 22kg of barley, 20kg of corn, 35kg of sorghum, 12kg of wheat, 12kg of peas, 65kg of wheat bran, and 33kg of rice husk , chaff 29kg;

[0049] The specific preparation method steps of the preparation method of this Jiugu puree vinegar are as follows:

[0050] S1: Cleaning and mixing: millet, barley, corn, sorghum, wheat, pea, wheat bran, rice husk, and chaff are sorted and cleaned according to the mass ratio. After cleaning, crushing is required, and the raw materials are crushed into 2 or 3 stages. , the particle size of the crushed particles is 1-1.5mm, remove the impurities and mildew spots on the surface, take out the millet, barley, corn, sorghum, wheat, and peas and put them in the mixing equipment, and add Daqu for stirring and mixing, Daqu It needs to be crus...

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Abstract

The invention belongs to the technical field of vinegar, and particularly relates to a preparing method of raw stock vinegar prepared from nine kinds of cereals. The raw stock vinegar prepared from nine kinds of cereals is prepared from, by mass, 20-25 parts of millet, 18-22 parts of barley, 15-20 parts of maize, 32-35 parts of sorghum, 10-12 parts of wheat, 8-12 parts of peas, 60-65 parts of wheat bran, 30-33 parts of rice hulls, and 25-29 parts of chaff. The preparing method of the raw stock vinegar prepared from nine kinds of cereals specifically comprises the following steps of S1, cleaning and mixing; S2, cooking; S3, fermentation; S4, fumigation; S5, vinegar drenching; S6, ageing. According to the preparing method, the nine cereal raw materials serve as main processing materials, andthe nutritive ingredients are rich; the raw stock vinegar is thick in texture, rich in mouthfeel, sweet in after-taste, high in nutritional value and rich in nutritive ingredient.

Description

technical field [0001] The invention relates to the technical field of vinegar making, in particular to a preparation method of Jiugu puree vinegar. Background technique [0002] Vinegar is a traditional condiment in various Chinese cuisines. In ancient China, the working people used wine as a starter to ferment and brew vinegar. Oriental vinegar originated in China. According to the records, the history of making vinegar is at least three thousand years. "Vinegar" was called "酱", "醯" and "bitter wine" in ancient China. "You" is the earliest oracle bone inscription of the word "wine". At the same time, calling "vinegar" "bitter wine" also shows that "vinegar" originated from "wine". [0003] Most of the vinegars on the market are single-grain vinegars, which have a thin overall texture, a sour and astringent taste, no aftertaste, and lack of nutrients. Contents of the invention [0004] The object of the present invention is to provide a kind of preparation method of J...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 李振强
Owner 李振强
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