Sealed airing method of red-water sun-cured vinegar

Abstract

The invention discloses a sealed airing method of red-water sun-cured vinegar, which comprises the following steps of: after vinegar grains which are maturely fermented by acetic acid are put into a pottery clay airing jar, performing all-directional covering and sealing on a strictly disinfected and sterilized pottery clay jar opening by adopting a PE (Poly Ethylene) preservative film or a high-density nylon waterproof and dustproof net, covering a jar cover, and airing in an open air drying yard for esterification reaction, so as to obtain the red-water sun-cured vinegar. The sealing is uncovered after one summer of solarization, the jar is manually turned over to exchange the positions of vinegar grains in the jar up and down, and the vinegar grains are treaded tightly to exhaust air, then the jar opening is continuously covered in all directions to isolate air, pollutants and the like, so that the effects of preserving moisture and preventing infectious microbe pollution are achieved, and after three summer of solarization, the vinegar is sprayed and unsealed, the sealing is uncovered, and the sealed airing is finished. According to the method, new substances are not introduced into sealed airing, and the original flavor of the red-water sun-cured vinegar is kept to the maximum extent; the sealing airing method is long in sealing time, good in sealing effect and easy and quick to operate, and bad fermented grains generated by vinegar fermented grain contamination are avoided.

Description

technical field [0001] The invention relates to the technical field of production of sun-dried vinegar, in particular to a method for sealing and drying Chishui sun-dried vinegar. Background technique [0002] Traditional Chishui sun-dried vinegar methods, such as Patent No. 201910005780.1, a method for preparing Chishui-sun-sunned vinegar grains, and Patent No. 201910005402.3, a preparation method of Chishui-sun-sunned vinegar, in the process of sealing the grains, the surface of the vinegar grains is covered with a layer in all directions After sealing with 1 cm thick table salt, cover the altar and transfer it to the open-air drying field for drying; however, because the table salt is easy to absorb water vapor and be dissolved by moisture, the sealing time is too short, and the vinegar unstrained spirits are easy to be exposed to bacteria-carrying air, mosquitoes and dust. Pollution of the vinegar grains will result in bad grains, affecting the quality and yield of vineg...

AI Technical Summary

Problems solved by technology

[0002] Traditional Chishui sun-dried vinegar methods, such as Patent No. 201910005780.1, a method for preparing Chishui-sun-sunned vinegar grains, and Patent No. 201910005402.3, a preparation method of Chishui-sun-sunned vinegar, in the process of sealing the grains, the surface of the vinegar grains is covered with a layer in all directions After sealing with 1 cm thick table salt, cover the altar and transfer it to the open-air drying field for drying; however, because the table salt is easy to absorb water vapor and be dissolved by moisture, the sealing time is too short, and the vinegar unstrained spirits are easy to be exposed to bacteria-carrying air, mosquitoes and dust. Pollution of the vinegar grains will result in bad grains, affecting the quality and yield of vinegar in Chishui; the salt that has been covered many times during the drying process of three years or more will dissolve in the vinegar grains and cause excessive salt content in the vinegar grains, which will seriously affect Chishui. The flavor and taste of sun-dried vinegar (salty taste); the traditional drying method of Chishui sun-dried vinegar, due to the deliquescence characteristics of salt, in order to avoid the exposed vinegar grains from being contaminated by bacteria, the work of manually uncovering the grains, checking the grains, and replenishing salt is frequent, resulting in high labor intensity. high labor cost

Images