Formulation of edible vinegar

A vinegar and formula technology, applied in the field of food brewing, can solve the problems of insufficient nutrition, lack of fruit aroma, etc., and achieve the effects of being beneficial to human health, improving taste, and enriching nutrients

Inactive Publication Date: 2003-07-02
岳雪峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of vinegar sold in the market, and they are generally

Method used

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Examples

Experimental program
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Example Embodiment

[0006] 1. Put 50 kilograms of glutinous rice into the pool and soak in water, remove it and rinse with clear water to remove the white pulp, drain and steam until cooked, take it out and cool and mix in 0.2 kilograms of wine medicine, put it in the tank for 3 days, add watermelon juice 90 Kg, 3 kg of wheat yeast, low temperature fermentation for 14 days.

[0007] 2. Take out the mash and put it in a large tank, add 85 kg of bran, mix into a solid, then add the bran to the surface of the mash, and add the mature vinegar. Mix the mash, hulling and mature vinegar evenly, and put them in the vat for fermentation. When the temperature on the glutinous rice noodles reaches 45°C, add the hulled rice hulls and mix them thoroughly. Add the hulled hulls and stir once a day. 47. 5 kg of hulling is added in 9 days, and a small amount of watermelon juice can be added according to the actual situation. After half a month, the vinegar mash is made. Pour all the vinegar mash into another tank and...

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PUM

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Abstract

An edible vinegar is prepared from high-quality glutinous rice, water melon, table salt, wheat yeast, distiller's yeast, bran and rice chaff in a certain proportion. Its advantages are fruit fragrance, and rich nutrients.

Description

(1) Technical field [0001] The invention belongs to the brewing of food. (2) Background technology [0002] There are many types of vinegar sold in the market, and they are generally prepared by fermenting grain and water, which lack the aroma of fruit and are not rich in nutrition. (3) Contents of the invention [0003] The invention can make the vinegar have the aroma of fruit, rich in nutrition and improve the taste. [0004] The technical solution of the present invention is: high-quality glutinous rice and watermelon are used as main raw materials for vinegar, and the components are 2-30% of glutinous rice, 1-90% of watermelon, 3% of salt, 0.4-3% of wheat koji, 0.1% of wine medicine, Bran 2.5-38%, Hull bran 2-25%. [0005] The invention has the advantages that the vinegar is rich in nutrition, has a clear fragrance, is beneficial to human health, and improves the taste. (4) Specific implementation methods [0006] 1. Put 50 kg of glutinous rice into the pool and ...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12J1/08
Inventor 岳雪峰
Owner 岳雪峰
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