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Five-spice vinegar and processing method thereof

A processing method and technology for five-spice vinegar, which are applied in the field of food brewing, can solve the problems of single formula of five-spice vinegar, and achieve the effects of promoting digestive juice secretion, good taste and soft sour taste.

Pending Publication Date: 2021-01-05
常宁超喜欢食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved in the present invention is to provide a spiced vinegar and its processing method, one of which is to make the vinegar have some health-preserving effects, and solve the problem that vinegar is only used for seasoning; the other purpose is to In order to solve the problem of a single formula of spiced vinegar, in order to achieve a variety of different effects, another purpose is to have a variety of tastes, to facilitate the expansion of the user population, to facilitate market promotion, and to solve the production and development of spiced vinegar.

Method used

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  • Five-spice vinegar and processing method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0045] The invention provides spiced vinegar. The spiced vinegar is prepared from the following raw materials: glutinous rice, wine medicine, wheat koji, bran, rice husk, fried beige, salt, sugar and spiced ingredients. The weight ratio of each component is as follows:

[0046]

[0047] In this example, new-type balsamic vinegar is used to replace the aged vinegar in the raw material of spiced vinegar, so that the taste of spiced vinegar has been greatly improved. The balsamic vinegar has five characteristics of "color, aroma, acid, alcohol, and concentration", and its color is clear , soft sour taste, rich vinegar aroma, pure flavor, soft taste, fragrant and slightly sweet, strong color and delicious taste, and its quality remains unchanged for a long time, and it is more mellow. The biggest feature of balsamic vinegar is slightly sweet, especially dipped with When Jiangnan meat-filled snacks are eaten, the slightly sweetness can better reflect the deliciousness of the snac...

Embodiment 2

[0049] Preferably, the spiced vinegar spiced ingredients include the following ingredients:

[0050] a: Amomum 60g, cloves 12g, cardamom 7g, cinnamon 7g, sannai 12g;

[0051] b: Aniseed 20g dried ginger 5g cumin 8g pepper 18g tangerine peel 6g;

[0052] c: Aniseed 52g, cinnamon bark 7g, Sannai 10g, white pepper 3g, amomum 4g, dried ginger 17g, licorice 7g.

[0053] In the present embodiment, each formula corresponds to a kind of mouthfeel and efficacy, adopts different formulas, can produce the spiced vinegar of multiple different tastes, can cater to the taste of different regions, is convenient to carry out large-scale popularization and use, to the present invention long-term development has played a key role.

Embodiment 3

[0055]The invention provides a kind of spiced vinegar and processing method thereof, comprises the following steps:

[0056] (1) pretreatment of spiced vinegar;

[0057] (2) low-temperature saccharification of balsamic vinegar;

[0058] (3) acetic fermentation of balsamic vinegar;

[0059] (4) Balsamic vinegar aging stage;

[0060] (5) Get the vinegar unstrained spirits that aging of balsamic vinegar finishes and drench with vinegar;

[0061] (6) encapsulating and sterilizing the finished spiced vinegar.

[0062] The balsamic vinegar raw material processing in the pretreatment of step (1) spiced vinegar also includes the following steps:

[0063] a. Select high-quality rice and put it in the soaking tank and add clear water to soak for 15-24 hours. After soaking, the rice grains are required to be soaked without white heart;

[0064] b. Remove and drain, steam the drained glutinous rice, and then cool it down to 25°C in summer and 30°C in winter;

[0065] c. Stir in 2kg ...

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Abstract

The invention discloses five-spice vinegar and a processing method thereof, and relates to the technical field of food brewage. The five-spice vinegar is prepared from the following raw materials by weight of 500 kg of glutinous rice, 2 kg of Chinese yeast, 30 kg of wheat koji, 850 kg of wheat bran, 470 kg of rice hull, 67.5 kg of parched rice color, 10 kg of edible salt, 3 kg of sugar and 50 kg of five-spice ingredients. The five-spice ingredients comprise the following components of 60g of fructus amomi, 12g of clove, 7g of amomum kravanh, 7g of cinnamon and 12g of rhizoma kaempferiae according to the first formula. The five-spice vinegar has the effects of inducing diuresis, promoting fibrinolysis, promoting digestive juice secretion, relaxing tracheal smooth muscles and inhibiting typhoid bacillus, shigella dysenteriae, escherichia coli and various fungi through the five-spice ingredients, and various five-spice vinegar with different tastes can be produced by matching with the high-quality taste of spiced vinegar and adopting different formulas. Large-scale popularization and application are facilitated, and a key role is played in long-term development of the method.

Description

technical field [0001] The invention relates to spiced vinegar, relates to the technical field of food brewing, in particular to spiced vinegar and a processing method thereof. Background technique [0002] Vinegar is a sour flavoring agent produced after various fermentations. It is a weak electrolyte. Rice or sorghum is mainly used as raw material for making vinegar. Proper fermentation can use carbohydrate-containing liquid to convert it into alcohol and carbon dioxide. The action combines with the oxygen in the air to form acetic acid and water. Therefore, the process of making vinegar is the process of further oxidizing alcohol into acetic acid. The taste of vinegar is sour and mellow, and the liquid is fragrant and soft. It is a must in cooking. Less condiments, the main ingredients are acetic acid, higher alcohols, etc. Currently used vinegar mainly includes "rice vinegar", "smoked vinegar", "special vinegar", "sweet and sour vinegar", "wine vinegar" and "white vineg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08
CPCC12J1/04C12J1/08
Inventor 詹友鸣赵娟唐光晖
Owner 常宁超喜欢食品有限公司
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