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Vinegar paste

A technology of vinegar ointment and vinegar juice, which is applied in the fields of vinegar ointment and food vinegar ointment, which can solve the problems such as the reduction of medicinal value of vinegar ointment, and achieve the effects of improving cardiovascular and cerebrovascular diseases, regulating blood pressure and blood sugar, and sticky taste

Pending Publication Date: 2022-01-04
袁吉华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Medicinal vinegar ointment is mainly made of naturally concentrated vinegar brewed from a kind of herbal medicine or health-care ingredients. Because the ointment is mixed with various inferior raw materials, the medicinal value of the vinegar ointment is reduced, so there is an urgent need for a vinegar ointment

Method used

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Embodiment 1

[0023] The present invention provides a kind of vinegar ointment, embodiment one: comprise and be made up of the composition of following parts by weight:

[0024]

[0025] Wherein, the processing technology of described food vinegar paste is as follows:

[0026] Step 1: Pour the wheat bran and wheat into the holding pot, quickly stir-fry at a temperature of 100-150 degrees Celsius, then pour the vinegar koji in its uncooled state, and then put it in the cellar, and put it into the fermentation tank After sealing, obtain vinegar juice A through 20-25 days of fermentation through a filter sieve;

[0027] Step 2: First wash the rice and glutinous rice, pour them into a container and put them in an equal proportion of high-quality well water for soaking. The water surface is 15 cm above the rice layer, and then soak at a constant temperature of 25 degrees Celsius for 8-10 hours; - 2 times water;

[0028] Step 3: Cook the rice and glutinous rice in Step 2 for 30-40 minutes, p...

Embodiment 2

[0034] Embodiment two: comprise and be made up of the composition of following parts by weight:

[0035]

[0036] Wherein, the processing technology of described food vinegar paste is as follows:

[0037] Step 1: Pour the wheat bran and wheat into the holding pot, quickly stir-fry at a temperature of 100-150 degrees Celsius, then pour the vinegar koji in its uncooled state, and then put it in the cellar, and put it into the fermentation tank After sealing, obtain vinegar juice A through 20-25 days of fermentation through a filter sieve;

[0038] Step 2: First wash the rice and glutinous rice, pour them into a container and put them in an equal proportion of high-quality well water for soaking. The water surface is 15 cm above the rice layer, and then soak at a constant temperature of 25 degrees Celsius for 8-10 hours; - 2 times water;

[0039] Step 3: Cook the rice and glutinous rice in Step 2 for 30-40 minutes, pour an appropriate amount of water into the rice during the...

Embodiment 3

[0045] Embodiment three: comprise the composition that is made up of following parts by weight:

[0046]

[0047] Wherein, the processing technology of described food vinegar paste is as follows:

[0048] Step 1: Pour the wheat bran and wheat into the holding pot, quickly stir-fry at a temperature of 100-150 degrees Celsius, then pour the vinegar koji in its uncooled state, and then put it in the cellar, and put it into the fermentation tank After sealing, obtain vinegar juice A through 20-25 days of fermentation through a filter sieve;

[0049] Step 2: First wash the rice and glutinous rice, pour them into a container and put them in an equal proportion of high-quality well water for soaking. The water surface is 15 cm above the rice layer, and then soak at a constant temperature of 25 degrees Celsius for 8-10 hours; - 2 times water;

[0050] Step 3: Cook the rice and glutinous rice in Step 2 for 30-40 minutes, pour an appropriate amount of water into the rice during the...

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Abstract

The invention discloses vinegar paste. The vinegar paste comprises the following components in parts by weight: 20 to 40 parts of high-quality well water, 30 to 50 parts of wheat bran, 5 to 11 parts of rice, 8 to 12 parts of sticky rice, 8 to 12 parts of wheat, 1 to 3 parts of table salt and 1 to 3 parts of vinegar koji. According to the vinegar paste, the wheat bran, the rice, the sticky rice, the wheat, the table salt and the vinegar koji are added, so that the original effectiveness of the vinegar paste is kept, inferior raw materials are not doped, and the vinegar paste has the effects of resisting inflammation, regulating blood pressure and blood sugar and improving cardiovascular and cerebrovascular diseases, is sticky in taste, and is suitable for people of different ages to eat.

Description

technical field [0001] The invention relates to food vinegar, in particular to a vinegar paste, which belongs to the technical field of food vinegar paste. Background technique [0002] Vinegar cream is made from mature vinegar that has been exposed to the sun and night dew for many years. It has a strong sour taste and a sweet aftertaste. It is as viscous as honey. The classification of vinegar cream can be divided according to the vinegar base. It can be divided into two types: ordinary grain vinegar cream and medical vinegar cream. kind. Grain vinegar cream is made from vinegar brewed from sorghum bran and barley as the main raw material. After aging for a long time, it is naturally concentrated and processed. Medicinal vinegar ointment is mainly made of naturally concentrated vinegar brewed from a kind of herbal medicine or health-care ingredients. The ointment is mixed with various inferior raw materials, causing the medicinal value of the vinegar ointment to decrease...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04A23L33/00
CPCC12J1/04A23L33/00A23V2002/00A23V2200/30A23V2200/326A23V2200/328
Inventor 袁吉华
Owner 袁吉华
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