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A technology of fresh radish and vinegar mother, applied in the field of fresh radish vinegar, can solve the problems of inability to meet health care and taste, low utilization rate of raw materials, poor taste of finished vinegar, etc. Effect
Inactive Publication Date: 2005-10-26
王浩贵
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Problems solved by technology
[0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as leather and acetic acid bacteria are produced by traditional solid fermentation method, which has a low utilization rate of raw materials and a long production cycle; although there are also machines for production, the liquid submerged fermentation method without fillers such as chaff and bran is used to produce food. Vinegar, the finished vinegar has poor taste and low nutritional content; it cannot meet people's health care and taste needs at all
Method used
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Embodiment 1
[0009] 1. Take the fermented fresh radish wine and place it in a container, add acetic acid bacteria sold in the market to ferment, and make fresh radish mother liquor.
[0010] 2. Fresh radish vinegar mother liquor 40-68%, honey 0.1-5%, maltose 0.1-4%, monosodium glutamate 0.05-0.4%, sucrose 0.1-4.5%, ethyl maltol 0.01-0.3%, salt 0.1-3.8 %, food essence 0.01-0.1%, food coloring amount, mineralized water 60-100%; respectively pour into the fermented container of fresh radish vinegar mother liquor, so that the ingredients added to the container are fully dissolved and fresh radish vinegar mother liquor well mixed.
[0011] 3. Prepare edible fresh radish vinegar with an acidity of 3.5% by adding honey, sucrose, monosodium glutamate, ethyl maltol, maltose, salt, essence, pigment and mineralized water, then filter, fill, sterilize, seal.
Embodiment 2
[0013] 1. Take the fermented fresh radish wine and place it in a container, add acetic acid bacteria sold in the market to ferment, and make fresh radish mother liquor.
[0014] 2. Fresh radish vinegar mother liquor 30-60%, honey 0.1-3.5%, maltose 0.1-3.2%, monosodium glutamate 0.05-0.3%, sucrose 0.1-2.8%, ethyl maltol 0.01-0.2%, salt 0.1-2.8% , 0.01-0.05% of food essence, appropriate amount of food coloring, 40-100% of mineralized water; respectively pour into fermented containers containing fresh radish vinegar mother liquor, fully dissolve the ingredients added to the container and mix with fresh radish vinegar mother liquor uniform.
[0015] 3. Prepare edible fresh radish vinegar with an acidity of 3.2% by adding honey, sucrose, monosodium glutamate, ethyl maltol, maltose, salt, essence, pigment and mineralized water, then filter, fill, sterilize, seal.
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Abstract
A process for producing fresh radish vinegar, which adds Shenou 112=7# to the fresh radish juice, carries on acetic fermentation with the acetic acid mold mushroom spawn, then makes the fresh radish vinegar mother liquor, then adds honey, sucrose, monosodium glutamate, ethyl wheat bud phenol, malt sugar, salt, essence and edible pigment to the fresh radish vinegar mother liquor, and finally adds mineralized water as base fluid to modulate the fresh radish vinegar mother liquor with the acidity of 3.5% for end products, the raw material originates broadly, and the cost is low, which is easy to produce, radish tastes sweet, non-toxic, melts food-stanated, relieve alcloholism, disperses the extravasated blood; according to the discovery of medicine research, the radish has the function of certain anti-cancer, and retains each kind of trace elements in original fresh radish's, the nutrition is comprehensive, both can be used in cooking and the directly drinking or with water, and improve appetite, moreover it tastes strong, and the nutrition is rich, which also has the transparent outward appearance, sweet and fragrant, sweet acid and supple in mouth, neat and delicious and such characteristics, it is one kind of new beverage both novel and unique and high quality goods for cooking.
Description
Technical field: [0001] The invention relates to a kind of fresh radish vinegar. Background technique: [0002] With the improvement of people's living standards, vinegar has become a very popular and indispensable condiment for urban and rural residents. The vinegar on the market usually includes rice vinegar and aged vinegar. Fillers such as leather and acetic acid bacteria are produced by traditional solid fermentation method, which has a low utilization rate of raw materials and a long production cycle; although there are also machines for production, the liquid submerged fermentation method without fillers such as chaff and bran is used to produce food. Vinegar, the taste of finished product vinegar is poor, nutritional labeling is low; Can't satisfy the needs of people's health care and taste at all. Invention content: [0003] The purpose of the present invention is to overcome the disadvantages of the prior art, to provide a kind of fresh radish vinegar, which has...
Claims
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Application Information
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