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Sea buckthorn fruit cooking vinegar and preparation method thereof

A production method and technology of seabuckthorn fruit, which are applied in the field of condiments, can solve the problems that seabuckthorn fruit tastes sour and are not easy to take directly, and achieve the effect of refreshing taste, rich nutrition and strong fruity aroma

Pending Publication Date: 2020-01-10
孙博琳 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of seabuckthorn fruit is extremely sour and astringent, so it is not easy to take directly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention provides a sea-buckthorn fruit cooking vinegar, the ingredients of which are proportioned by weight: sea-buckthorn fruit pulp 100, clear water: 100, edible salt: 1.5, edible sugar: 50, sodium alginate: 0.4, and citric acid: 0.14.

[0022] The production method of sea buckthorn fruit cooking vinegar is: select sea buckthorn fruit → washing → pressing → seasoning → filling → sealing and sterilizing → cooling → scrubbing → inspection → finished product.

[0023] Selected sea-buckthorn fruits: sea-buckthorn fruits are required to be fresh, fully mature, free from diseases, insect pests and mildew;

[0024] Cleaning: Wash the sea-buckthorn fruit by mechanically or manually spraying water to remove the dust and impurities attached to the sea-buckthorn fruit, and remove the branches;

[0025] Squeezing: using mechanical screw pressing or manual pressing to collect the mixed slurry of seabuckthorn fruit juice and fruit puree;

[0026] Seasoning: After mixing sea buckthorn f...

Embodiment 2

[0033] The invention provides a sea-buckthorn fruit cooking vinegar, the ingredients of which are proportioned by weight: sea-buckthorn fruit pulp 100, water: 100, edible salt: 1.5, edible sugar: 50, sodium alginate: 0.5, and citric acid: 0.14.

[0034] The production method of sea buckthorn fruit cooking vinegar is: select sea buckthorn fruit → washing → pressing → seasoning → filling → sealing and sterilizing → cooling → scrubbing → inspection → finished product.

[0035] Selected sea-buckthorn fruits: sea-buckthorn fruits are required to be fresh, fully mature, free from diseases, insect pests and mildew;

[0036] Cleaning: Wash the sea-buckthorn fruit by mechanically or manually spraying water to remove the dust and impurities attached to the sea-buckthorn fruit, and remove the branches;

[0037] Squeezing: using mechanical screw pressing or manual pressing to collect the mixed slurry of seabuckthorn fruit juice and fruit puree;

[0038] Seasoning: After mixing sea buckthorn fruit p...

Embodiment 3

[0045] The invention provides a sea-buckthorn fruit cooking vinegar, the ingredients of which are proportioned by weight: sea-buckthorn fruit pulp 100, water: 100, edible salt: 1.5, edible sugar: 50, sodium alginate: 0.6, and citric acid: 0.14.

[0046] The production method of sea buckthorn fruit cooking vinegar is: select sea buckthorn fruit → washing → pressing → seasoning → filling → sealing and sterilizing → cooling → scrubbing → inspection → finished product.

[0047] Selected sea-buckthorn fruits: sea-buckthorn fruits are required to be fresh, fully mature, free from diseases, insect pests and mildew;

[0048] Cleaning: Wash the sea-buckthorn fruit by mechanically or manually spraying water to remove the dust and impurities attached to the sea-buckthorn fruit, and remove the branches;

[0049] Squeezing: using mechanical screw pressing or manual pressing to collect the mixed slurry of seabuckthorn fruit juice and fruit puree;

[0050] Seasoning: After mixing sea buckthorn fruit p...

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PUM

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Abstract

The invention relates to the technical field of condiments, in particular to sea buckthorn fruit cooking vinegar and a preparation method thereof. The provided sea buckthorn fruit cooking vinegar is prepared from the components in proportion by weight: 100 of sea buckthorn fruit pulp, 100 of fresh water, 1.5 of a food grade salt, 50 of food grade sugar, 0.4-0.6 of sodium alga acid and 0.14 of citric acid. The preparation method of the sea buckthorn fruit cooking vinegar includes the steps of choiceness of sea buckthorn fruit, cleaning, squeezing, seasoning, filling, sealed sterilization, cooling, scrubbing, inspection and finished product. The purpose of the sea buckthorn fruit cooking vinegar and the preparation method thereof is to directly extract fruit acid from the sea buckthorn fruitto prepare a novel condiment, the sea buckthorn fruit cooking vinegar can be used in cooking with traditional vinegar, can also be used directly in cooking, and replaces the effect of the traditionalvinegar. The sea buckthorn fruit cooking vinegar perfectly retains a large amount of original and natural vitamin contents of the sea buckthorn fruit, and the sea buckthorn fruit cooking vinegar is crisp in taste and fruity.

Description

Technical field [0001] The patent of the present invention relates to the technical field of condiments, in particular to sea buckthorn fruit cooking vinegar and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of people's living standards, people have more requirements for food, and more and more nutritious and healthy products are in demand. [0003] Traditional cooking vinegar is brewed from grain, and there is no cooking flavoring agent made by directly extracting fruit acids from sea buckthorn fruits. Sea-buckthorn fruit contains the most natural vitamins in the world, and its vitamin content is much higher than that of fresh dates and kiwi fruit, and it is a treasure house of natural vitamins. The nutritional value of sea buckthorn fruit is very high, containing fat, protein, sugar, salt and vitamins, and rich in content. Each 100g of sea buckthorn juice contains 500mg-400mg of vitamin C, 250mg-400mg of vita...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 孙博琳孙博宇
Owner 孙博琳
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