Salt-free seasoned vinegar brewage process

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...

Examples

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...

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...

Examples

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...