Fungus vinegar and its production process

A technology of fungi and technology, applied in the field of fungal vinegar and its production technology, can solve the problems of not having specific nutritional components, not being able to adapt to the needs of market competition, and not being able to meet people's consumption needs, and achieve the effect of polysaccharide prevention and treatment of diabetes and significant curative effect

Inactive Publication Date: 2006-02-15
王三狗
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of the economy, people's consumption level is increasing day by day, and there is also a higher demand for traditional condiments. However, the vinegar made by traditional crafts does not have specific nutrients, so it can no longer meet the needs of market competition and people's needs. Consumer demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment one: the present embodiment is made by following raw material and process:

[0013] 1. Raw material processing: with sorghum as the base material, the proportions of bran, rice bran, sorghum husk, vinegar grains and rice husk are respectively 27.5%, 25%, 35%, 150% and 35% of sorghum. Spread the vinegar grains evenly on the cold field, then spread the crushed sorghum and auxiliary materials on the vinegar grains, add 10% of the total amount of moisturizing materials, close the edges from all sides, mix evenly, pile up and infiltrate for 6-10 hours, To ensure that the starch raw material absorbs enough water;

[0014] 2. Steaming material: Mix the moistened material evenly, smash the pimples, put it into the steaming material pot for cooking, sprinkle lightly with the upper air when feeding, do not put it in at one time, and keep the surface layer steaming during the steaming time After 1.5-2 hours, take out of the pot;

[0015] 3. Alcoholic fermentation: qui...

Embodiment 2

[0020] Example 2: Heat 125Kg of Shanxi mature vinegar 6° base vinegar and keep it at a constant temperature of 40°C-60°C, then soak 25Kg of Coprinus comatus and 15Kg of Thunder mushroom, soak for 4-6 days, heat and boil for 10 minutes, filter and sterilize after cooling That is the finished product.

Embodiment 3

[0021] Example 3: Heat 150Kg of Shanxi mature vinegar 7° base vinegar and keep it at a constant temperature of 40°C-60°C, then soak 30Kg of Coprinus comatus and 20Kg of Thunder mushroom, soak for 4-6 days, heat and boil for 10 minutes, filter and sterilize after cooling That is the finished product.

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PUM

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Abstract

The invention discloses a preparation technique for fungus vinegar with Chinese sorghum, bran, brain coat, sorghum husk, vinegar dreg, vinegar and rice hull as material. Wherein, steaming material with traditional technique, alcoholic fermentating, acetous fermentating, smoking, pouring vinegar, allocating and sterilizing to obtain the Shanxi old mature vinegar; then, preparing fungus vinegar by dipping Shaggy Mane of 20-30 weight share and Giant Clitocybe of 10-20 weight share in base vinegar of 100-150 weight share. Thereby, the product also has health care function, contains a plurality mineral matter, such as Fe, Mn, Cu, Zn, Ca, and Mg, and belongs to the fourth-generation functional spice.

Description

technical field [0001] The invention belongs to the field of condiments, in particular to fungal vinegar and a production process thereof. Background technique [0002] Vinegar has traditionally been used as a condiment. At the same time, medical scientists of past dynasties have also discovered that vinegar has certain medicinal value. Modern medicine has also proved that vinegar can eliminate fatigue, help digestion, facilitate absorption, prevent aging, antibacterial and sterilization, dilate blood vessels, beautify skin care, prevent obesity, Regulate the acid-base balance of the blood and enhance the functions of the liver and kidneys. With the development of the economy, people's consumption level is increasing day by day, and there is also a higher demand for traditional condiments. However, the vinegar made by traditional technology does not have specific nutritional components, so it can no longer meet the needs of market competition and people's needs. Consumer d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 王三狗
Owner 王三狗
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