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Preparation method of persimmon vinegar

A technology for persimmon vinegar and persimmon, which is applied in the field of food processing, can solve the problems of not being stored for too long, being easily damaged, and being wasted, and achieving the effects of single raw material, easy absorption and simple process.

Pending Publication Date: 2021-01-29
靳玉水 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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. Thus causing waste; vinegar is an indispensable seasoning in people's cooking process. If persimmons are made into vinegar, it can not only avoid the waste of persimmons after they are broken, but also allow people to 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 yeast for saccharification, and the added additives will more or less affect the taste of persimmon vinegar, seriously affecting the taste of persimmon vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Step 1. Use a car washing machine to wash the ripe persimmons growing on the book for the first time before picking, and then use clean water to wash them for the second time after picking, and then dry them for later use;

[0020] Step 2. Put the dried persimmons in Step 1 into a sterilized soil vat, seal them and store them in a cellar;

[0021] Step 3. After a year of cellaring, take out the soil vat, and then take a soil vat with a liquid-permeable hole at the bottom as a leaky vat. Before filtering, put a bamboo basket in the soil vat for filtration. The surface of the bamboo basket is wrapped with fine gauze, and the puree persimmons The vinegar is poured onto the gauze surface in the bamboo basket, and the puree persimmon vinegar after storage is filtered to obtain semi-finished puree persimmon vinegar;

[0022] Step 4. Pour the filtered raw persimmon vinegar obtained in Step 3 into a new sterilized soil vat, seal it and put it back in the cellar for secondary st...

Embodiment 2

[0029] Step 1. Use a car washing machine to wash the ripe persimmons growing on the book for the first time before picking, and then use clean water to wash them for the second time after picking, and then dry them for later use;

[0030] Step 2. Put the dried persimmons in Step 1 into a sterilized soil vat, seal them and store them in a cellar;

[0031] Step 3. After a year of cellaring, take out the soil vat, and then take a soil vat with a liquid-permeable hole at the bottom as a leaky vat. Before filtering, put a bamboo basket in the soil vat for filtration. The surface of the bamboo basket is wrapped with fine gauze, and the puree persimmons The vinegar is poured onto the gauze surface in the bamboo basket, and the puree persimmon vinegar after storage is filtered to obtain semi-finished puree persimmon vinegar;

[0032] Step 4. Pour the filtered raw persimmon vinegar obtained in Step 3 into a new sterilized soil vat, seal it and put it back in the cellar for secondary st...

Embodiment 3

[0039] Step 1. Use a car washing machine to wash the ripe persimmons growing on the book for the first time before picking, and then use clean water to wash them for the second time after picking, and then dry them for later use;

[0040] Step 2. Put the dried persimmons in Step 1 into a sterilized soil vat, seal them and store them in a cellar;

[0041] Step 3. After a year of cellaring, take out the soil vat, and then take a soil vat with a liquid-permeable hole at the bottom as a leaky vat. Before filtering, put a bamboo basket in the soil vat for filtration. The surface of the bamboo basket is wrapped with fine gauze, and the puree persimmons The vinegar is poured onto the gauze surface in the bamboo basket, and the puree persimmon vinegar after storage is filtered to obtain semi-finished puree persimmon vinegar;

[0042] Step 4. Pour the filtered raw persimmon vinegar obtained in Step 3 into a new sterilized soil vat, seal it and put it back in the cellar for secondary st...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 靳玉水
Owner 靳玉水
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