Salt-free seasoned vinegar brewage process

The technology of balsamic vinegar and craftsmanship is applied in the field of brewing technology of natural koji making and liquid fermentation of salt-free balsamic vinegar, which can solve the problems of lack of mellow and soft feeling, long production cycle, poor color and luster, etc., and achieves enhancement of liver detoxification function, elimination of Fatigue and anti-aging effect

Inactive Publication Date: 2007-07-11
XIANGXI AUTONOMOUS PREFECTURE BIANCHENG VINEGAR IND TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are two methods of brewing balsamic vinegar: solid state and liquid state. The quality of vinegar brewed in solid state is good, but the NaCl content of the product is too high due to the addition of salt to inhibit bacteria and aging. High salt diet can easily induce cardiovascular and cerebrovascular diseases such as hypertension; and the labor intensity is high. The production cycle is long, the management is random, and the economic benefits are not outstanding
The pure-bred liquid brewed balsamic vinegar has poor color, low aroma, poor umami taste, single flavor and lack of mellow softness

Method used

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Examples

Experimental program
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Embodiment Construction

[0011] (1) Select high-quality rice, soak in spring water for 3-4 days until the rice grains have no hard core, remove and drain;

[0012] (2) Soak and drain the steamed rice, the steaming time is 40-60 minutes;

[0013] (3) After the steamed rice is cooled, it is spread evenly on the bamboo mat on the medicinal plant golden leaves and Polygonum chinensis collected from the deep mountains. Leaves, paulownia leaf medicinal plant layer, medicinal plant layer thickness 10-20cm, natural inoculation 5-7 days for koji making, Aspergillus niger, Aspergillus oryzae, Monascus and other molds grow in koji fermented grains, natural yeast, acetic acid bacteria and other microorganisms are also connected to it;

[0014] (4) spread out the fermented grains after the koji making is completed, air-dry under natural light, and air-dry for 1-2 days to promote the secretion of glucoamylase;

[0015] (5) lower vat, drop the koji unstrained spirits after drying into the empty fermented porcelain...

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Abstract

The invention discloses a brewing technique of salt-free fragrant vinegar, which comprises the following steps: immersing the rice; drying; boiling; inoculating naturally on the drug plant; drying naturally; adding water in the cylinder; stirring timely; adding water; fermenting; ageing under indoor temperature; maturing; clarifying; pressing; sterilizing; canning.

Description

technical field [0001] The invention relates to a vinegar brewing technology, in particular to a brewing technology of natural koji making and liquid fermentation of salt-free balsamic vinegar. Background technique [0002] Vinegar has many uses and effects. It can not only be used as an acidic condiment to enhance the flavor of food, but also can be used as a health product to prevent and treat diseases, such as increasing appetite, softening blood vessels, lowering blood pressure, beautifying and beautifying, and restoring fatigue. Refreshing acidic drink for heatstroke and cooling. Our country has a vast territory. According to local history, products and living habits, working people have created a variety of vinegar-making techniques with different styles to produce vinegar with different flavors and characteristics, forming a rich and colorful vinegar culture. [0003] The traditional vinegar brewing process has a long cycle, low utilization rate of raw materials, low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 张永康麻成金黄群余佶高耀富
Owner XIANGXI AUTONOMOUS PREFECTURE BIANCHENG VINEGAR IND TECH
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