Preparation method of persimmon vinegar

Abstract

The invention discloses a preparation method of persimmon vinegar, and belongs to the technical field of food processing. The method comprises the following processing steps: step 1, primarily cleaning ripe persimmons growing on trees by using a car washer before picking, then performing secondary cleaning by using clear water after picking, and performing airing for later use after cleaning; step2, putting the persimmons aired in the step 1 into a disinfected soil jar, performing sealing, and putting the persimmons into a cellar for cellaring; step 3, taking out the soil jar after the one-year cellaring, and then taking a soil jar with a liquid permeable hole in the bottom as a leaking jar to filter original pulp persimmon vinegar after the cellaring; step 4, pouring the filtered original pulp persimmon vinegar obtained in the step 3 into a new disinfected earth jar, sealing the jar, and re-placing the jar into a cellar for secondary cellaring; and step 5, performing secondary cellaring. The method has the beneficial effects that: the fermentation is carried out in an underground cellaring manner, so that the persimmons can be fully fermented, the finally produced persimmon vinegar is mellower, and eaters can fully absorb the nutrients of the persimmons conveniently.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a preparation method of persimmon vinegar. Background technique

[0002] Persimmon tastes sweet and can relieve cough and moisten the lungs after eating. However, due to the high content of persimmon, it is not suitable to eat too much at one time. However, after the persimmon is ripe, it should not be left for too long. Thereby causing waste; vinegar is an indispensable condiment in people's cooking process, if persimmons are made into vinegar, the waste after the persimmons are broken can be avoided, and people can absorb the nutrition of vinegar in their daily diet.

[0003] The existing persimmon vinegar production process needs to add additives such as sugar, rice wine, and saccharomyces for saccharification, and the added additives will more or less affect the mouthfeel of the persimmon vinegar, seriously affecting the taste of the persimmon vinegar. Contents of t...