Vinegar made of gingkgo and tartary buckwheat

A technology of ginkgo tartary buckwheat vinegar and ginkgo leaves, which is applied in the field of condiments, can solve the problems that vinegar products have not yet been seen, and achieve the effects of strong health care and medical effects, clear color, and slightly bitter taste

Active Publication Date: 2006-01-18
刘二保
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the development and application of these two plants to food and medicine at home and abroad are more, but it has not been seen that they are used in vinegar products at the same time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0008] The present invention is achieved through the following steps:

[0009] Materials for the first step: take 50 kg of sorghum, 50 kg of tartary buckwheat, 15 kg of ginkgo fruit, 10 kg of millet, and 10 kg of red bean, add 25 kg of rice bran, 120 kg of rice husk, 45 kg of bran, and 130 kg Sorghum husk, 90 kg of water, stir evenly, and moisten the material for 4 hours.

[0010] The second step steaming material: steam the prepared material for one and a half hours in the state of open air, and then cover it for 2-4 hours in the state of closed air.

[0011] The third step is to discharge the material: first soak 0.25 kg of dry yeast with 10 kg of water at 40 degrees Celsius, and then wash the drying field with clean water to prevent infection by bacteria. Take out the steamed ingredients, and try to lower the temperature to 19-21 degrees Celsius in the shortest possible time, then add 25 kg of Daqu, soaked dry yeast, and 75 kg of water, and stir together evenly.

[0012] ...

Embodiment approach 2

[0017] The present invention can also be realized through the following steps:

[0018] Materials for the first step: Take 80 kg of sorghum, 80 kg of tartary buckwheat, 20 kg of ginkgo fruit, 20 kg of millet, and 20 kg of red bean, add 35 kg of rice bran, 150 kg of rice husk, 60 kg of bran, and 160 kg The sorghum husk, 100 kg of water, stir evenly, and moisten the material for 4 hours.

[0019] The second step steaming: steam the prepared material for one and a half hours in the state of air, and then cover it for 2-4 hours in the state of closing the air.

[0020] The third step is to discharge the material: first soak 0.5 kg of dry yeast in 15 kg of 40 ℃ water, and then wash the drying field with clean water to prevent infection by bacteria. Take out the steamed ingredients, and try to lower the temperature to 19-21 degrees Celsius in the shortest possible time, then add 30 kg of Daqu, soaked dry yeast, and 95 kg of water, and stir together evenly.

[0021] The fourth step...

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PUM

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Abstract

The gingko-buckwheat vinegar is prepared with gingko kernel, gingko leaf, buckwheat, kaoliang, bran, Daqu yeast, millet, red bean, rice hull, kaoliang hull, licorice, haw, peanut, black sesame, dry yeast, perfume and bran coat in certain proportion, and through solid fermentation. The gingko-buckwheat vinegar is one excellent seasoning with the subsidiary functions of treating hypertension, hyperlipemia, diabetes and other diseases.

Description

technical field [0001] The invention relates to a condiment, more specifically, to a ginkgo tartary buckwheat vinegar and a preparation method thereof. Background technique [0002] Ginkgo biloba has the medical value of softening blood vessels and lowering blood pressure; tartary buckwheat tastes bitter, flat, and cold, which is good for energy, sustains spirit, sharpens eyes and ears, lowers qi, widens intestines, and strengthens stomach. immunity. At present, the development and application of these two plants to food and medicine at home and abroad are relatively common, but it has not been seen that they are used in vinegar products at the same time. Contents of the invention [0003] The invention solves the technical problem of simultaneously applying ginkgo and tartary buckwheat to vinegar brewing, and specifically solves the ratio and preparation process of ginkgo and tartary buckwheat. [0004] The present invention is realized by preparing the weight ratio of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 赵肖强赵肖飞
Owner 刘二保
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