Black Helianthus tuberosus vinegar and preparation method thereof

Abstract

The present invention provides a black Helianthus tuberosus vinegar, which is made by decocting black Helianthus tuberosus obtained by fermentation of Helianthus tuberosus to obtain black Helianthus tuberosus juice, then blending the juice with existing vinegar, with a blending ratio of fermented black Helianthus tuberosus juice to vinegar being 1:10. Theblending process comprises: placing one kilogram fermented black Helianthus tuberosus in a stainless steel pot, adding 20 kg water under medium fire, brewing into 5 kg black Helianthus tuberosus juice, and then blending 1 kg black Helianthus tuberosus juice with 10 kg existing vinegar. The obtained product contains no flavoring agents, pigments, or food additives. The product can meet the needs of everyday cooking seasoning, and health caring effects of regulating and balancing blood sugar through the consumption of this product can be realized. The product has strong Helianthus tuberosus flavor and vinegar flavor, strong easter fragrant, and sweet and sour taste, so it is very popular with consumers.

Description

technical field

[0001] The invention relates to the field of food processing, in particular to black artichoke vinegar and a preparation method thereof. Background technique

[0002] Vinegar is a traditional sour condiment in my country. It has a brewing history of more than 2,000 years. It was called "acyl", "sour" and "bitter wine" in ancient times. Our country has a vast territory and the working people are hardworking and intelligent. There are many varieties of vinegar produced all over the country. The famous ones include Shanxi mature vinegar, Zhenjiang fragrant vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang rose vinegar, Fujian red yeast rice vinegar, and Northeast white vinegar. According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. Most of the commercially available vinegar in our country is made by fermentation process, which includes both traditional a...

Examples

Embodiment

[0028] Put 1 kg of fermented black artichoke in a stainless steel pot, add 20 kg of water to a warm fire, boil it to make 5 kg of black artichoke juice, then add 1 kg of black artichoke juice to 10 kg of existing vinegar to obtain Black Jerusalem artichoke vinegar.

[0029] The total acid and amino acid of the black artichoke vinegar prepared by the invention can fully meet the national standard, and the hygienic index can fully meet the index requirement of GB2719-2003 "Vinegar Hygienic Standard".

technical field

[0001] The invention relates to the field of food processing, in particular to black artichoke vinegar and a preparation method thereof. Background technique

[0002] Vinegar is a traditional sour condiment in my country. It has a brewing history of more than 2,000 years. It was called "acyl", "sour" and "bitter wine" in ancient times. Our country has a vast territory and the working people are hardworking and intelligent. There are many varieties of vinegar produced all over the country. The famous ones include Shanxi mature vinegar, Zhenjiang fragrant vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang rose vinegar, Fujian red yeast rice vinegar, and Northeast white vinegar. According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. Most of the commercially available vinegar in our country is made by fermentation process, which includes both traditional a...

Examples

Embodiment

[0028] Put 1 kg of fermented black artichoke in a stainless steel pot, add 20 kg of water to a warm fire, boil it to make 5 kg of black artichoke juice, then add 1 kg of black artichoke juice to 10 kg of existing vinegar to obtain Black Jerusalem artichoke vinegar.

[0029] The total acid and amino acid of the black artichoke vinegar prepared by the invention can fully meet the national standard, and the hygienic index can fully meet the index requirement of GB2719-2003 "Vinegar Hygienic Standard".