33 results about "Wine vinegar" patented technology

The present invention relates to an edible vinegar liquid-state fermentation nutrition salt formula and an edible vinegar liquid-state semi-continuous fermentation method. According to the present invention, the components in the formula comprise 41.6% of glucose, 22.3% of yeast powder, 13.9% of ammonium sulfate, 11.1% of potassium dihydrogen phosphate, 8.3% of magnesium sulfate, and 2.8% of ferrous sulfate; the edible vinegar liquid fermentation adopts the semi-continuous fermentation method; and the nutrition salt formula of the present invention can meet the nutrition required during the edible vinegar liquid-state fermentation process, and the edible vinegar liquid-state semi-continuous fermentation method is combined so as to improve the actual wine vinegar conversion rate, shorten the fermentation cycle, reduce the production cost, and achieve the high economic benefit.

A system for repelling sharks and protecting humans comprises a new wetsuit composition 100 made of a first layer 110 of neoprene, a weave 120 made of a plurality of layers comprising ultra high molecular weight polyethylene, the weave useful for stopping shark teeth. A layer of denatonium benzoate 130 may be placed between the weave 120 and a second layer 140 of neoprene and the second layer 140 of neoprene may have an outer surface 144 coated with pigment or material having a bright color, such as yellow, orange or pink. The new wetsuit composition is sometimes used with a new shark repellant 200 comprising three parts red wine vinegar to one part of a specially processed habanero pepper mixture. The new shark repellant may be stored and propelled by use of a variety of implements, including a disclosed squirt device 400.

The present invention is related to the use of compositions comprising an enzymatic hydrolysate of animal cartilage protein, at least one organic acid from an alcoholic fermentation, and water, as attractant for flies of the species Drosophila suzukii. Preferably, the animal cartilage is bovine and/or porcine cartilage and the organic acid from an alcoholic fermentation is wine vinegar, apple cider vinegar, white vinegar or rice vinegar.

The invention provides a production method of hawthorn vinegar. The production method is used for treating semi-finished hawthorn wine vinegar with the characteristics that alcohol is not completely converted, the alcohol content is 1.5%-3.5% (V/V) and the acetic acid content is 2.0%-4.0% and is no longer increased as strain growth factors such as temperature and air volume are influenced due to reasons such as mechanical accidents, power outage and water failure in the hawthorn acetic fermentation process. According to the production method, 6%-30% of the semi-finished hawthorn wine vinegar is added into a normal fermentation liquid and is fermented according to normal conditions to obtain the qualified finished hawthorn vinegar; the conversion of a semi-finished product is facilitated, unqualified hawthorn vinegar is turned into wealth, the production cost is reduced, the fermentation cycle is shortened by 10-20 hours, and the production efficiency is improved.

A disclosed tomato seasoning sauce is composed of the following compositions in parts by mass: 8-12 parts of tomato paste, 3-5 parts of rice vinegar, 5-8 parts of molasses, 8-11 parts of fructose-glucose syrup, 3-5 parts of wine vinegar, 5-8 parts of white sugar, 3-5 parts of jujube slurry, 1-3 parts of waxy corn modified starch, 1-3 parts of rye flour, 0.5-2 parts of salt, 0.3-1.5 parts of glacial acetic acid, 0.03-0.08 parts of spice, 0.1-0.8 part of L-tartaric acid, 0.1-1 part of tamarindus indica powder, 0.1-0.5 part of caramel pigment, 0.05-0.3 part of a stabilizing agent, and 30-50 parts of water. The invention also discloses a preparation method of the tomato seasoning sauce. The tomato seasoning sauce changes consumer's cognition on color and taste of conventional tomato sauces, integrates multiple flavors of fruit, spices, cereals and the like, is relatively abundant in flavor depth sense and aftertaste sense, can be used to dip eating and cooking seasoning, and is diversified in eating manner.

The invention discloses a making method of an organic condiment namely a fried bean sauce which is compounded from purely natural spices and rich in protein starch. The making method comprises the following steps of: (1) compounding main materials of the fried bean sauce, wherein raw materials for compounding the main materials of the fried bean sauce comprise a sauce brewing material, a sesame oil material, spices, a bittern material and a wine vinegar material; (2) compounding auxiliary materials of the fried bean sauce, wherein raw materials for compounding the auxiliary materials of the fried bean sauce comprise streaky pork and pork leg meat, beef ham and sirloin, chicken breast and chicken leg meat, freshwater fish meat, seafood meat, a curry sauce, a mustard sauce, onions, scallions, peanuts and shiitake mushrooms; and (3) concocting the flavor and the variety of the fried bean sauce. According to the making method disclosed by the invention, the varieties of the fried bean sauces in the market are increased, cooked food products are seasoned by the fried bean sauce of diced meat level and comminuted meat level, the fried bean sauce is ready-to-eat after being taken, and the living of people on a dining table is enriched.

The invention discloses a traditional Chinese medicine prescription for treating gout. The traditional Chinese medicine prescription is prepared from the following materials in parts by mass: 80-10 parts of fresh ginger juice, 100-120 parts of wine vinegar, 50-70 parts of honey and 20-30 parts of powder of rosa roxburghii tratt. Tail wine of rice wine is sealed and stored in a wine jar for 3-4 months, so that the wine vinegar is obtained; the wine vinegar is mixed with the fresh ginger juice, the wine vinegar, the honey and the powder of rosa roxburghii tratt, so that the traditional Chinese medicine is obtained; and the traditional Chinese medicine is taken by 30-50ml each time. The traditional Chinese medicine prescription disclosed by the invention, which is obtained through the compatibility of the medicinal raw materials, can regulate circulation of internal organs and improve the excretion power of kidney; the prescription is free from any toxic and side effects; and moreover, the prescription is capable of rebuilding a physiological balance mechanism and effectively preventing the formation of uratoma in joint parts.

The invention discloses healthy fruit vinegar beverage and a preparation method thereof. The technical points are that the beverage comprises the components by weight percent: 10-20% of plain wine vinegar, 0.2-0.7% of seaweed product, 0.1-1% of honey, edible sweetening agent, 0.1-0.2% of pigment, and the balance of purified water. The preparation method comprises the following steps of: taking plain wine vinegar and adding the purified water to primarily modulate; taking the seaweed product to modulate into paste by the purified water in a clockwise manner, adding the primarily modulated fruit vinegar, then adding the edible sweetening agent and the pigment; adding the purified water to secondarily modulate, agitating evenly, heating to constant temperature of 95-105 DEG C for 25-35 minutes; and cooling to 75-85 DEG C and then adding honey to evenly agitate so as to finish preparation. According to the preparation method, the honey and the seaweed product are added to the fruit vinegar beverage; the fruit vinegar beverage is anacid beverage usually, and the anacid environment is more suitable for storage and absorption of nutritional ingredients in the honey and the seaweed product, so that the beverage has a greater health-care function.

The invention relates to an acetic fermentation expanding cultivation and acid steaming process and system. The process comprises the following steps that (1), pretreatment is conducted, wherein firstly, CIP alkaline wash and hot water wash are conducted in sequence on a first-level expanding cultivation tank, then wine vinegar is fed into the first-level expanding cultivation tank for acid steaming, the process conditions of the acid steaming are that the addition of wine vinegar is controlled to be one fifth of the volume of the tank and the total acid of the wine vinegar is not lower than 3%, the stirring speed of the first-level expanding cultivation tank is controlled to be greater than 730 rpm so as to ensure uniform distribution of steam in the tank, the wine vinegar is heated to be 90 DEG C and then lasts for 20 minutes, and the wine vinegar is discharged; (2), fruit wine is added in the pretreated first-level expanding cultivation tank, and then acetic acid bacteria seed fluid is added for first-level expanding cultivation. The wine vinegar is adopted for acid steaming on the expanding cultivation tank, the residual alkaline cleaning fluid is removed, the pH value in the expanding cultivation tank is reduced, the breeding environment of acetic acid bacteria is improved, the lag phase after seeds enter the new environment is shortened, and therefore the expanding cultivation period is shortened and the production cost is reduced.

The invention relates to a manchurian wildginger traditional Chinese medicine preparation for treating oral ulcers by external application on feet, which can be used for effectively solving the treatment problem of the oral ulcers. The technical scheme for solution is as follows: the traditional Chinese medicine preparation is prepared by the following steps: smashing manchurian wildginger, sieving by an 80-200 mesh sieve for obtaining fine powder and then preparing into paste by using vinegar. When in treatment, the vinegar manchurian wildginger paste is applied on Yongquan acupoints and corresponding positions on the feet for 6 hours, and the vinegar is one of rice vinegar, wine vinegar, lees vinegar or white vinegar brewed from grain sorghum, millet, rice and the like. The manchurian wildginger traditional Chinese medicine preparation is rich in raw materials, easy for production, simple and convenient for application, low in cost and good in curative effect, and can treat internal diseases by external treatment, thereby being an innovation on the treatment of the oral ulcers by traditional Chinese medicine.

The invention discloses yeast used for brewing grape vinegar, which is characterized in that: the yeast is Pichia with the collection number of CGMCCNo.3076, and is classified and named as Pichia pastoris, and the strain has been collected in China General Microbiological Culture Collection Center (CGMCC) on May 22, 2009. The Pichia aceticbacteria can ferment a grape wine into grape vinegar, a defect that raw materials are influenced and limited by seasons in the conventional process of producing grape vinegar can be overcome, a fermentation period can be shortened, the production cost is reduced, and high-quality grape vinegar with high acetic acid content and low alcohol content is obtained. The grape vinegar keeps the nutrient components of grape, and has the effect of vinegar, and other additives are not needed to be added in the whole brewing process.

The invention discloses a nicoise salad and a making method thereof, and materials include 200g of potatoes, 200g of squids, 1 small cucumber, 2 sticks of celery, 1 red sweet pepper, 1 green pepper, 200g of tomatoes, 100g of kidney bean, 2 small eggs, 1 handful of cherry carrot, 1 escarole, 8 black olives, 4 salted squids, a proper amount of olive oil, 1 branch of thyme, 1 piece of laurel, 90 mL of olive oil, 30 ml of red wine vinegar, 1 big spoon of mustard, and a proper amount of salt and pepper. The nicoise salad tastes delicious, and is balanced in nutrition, green and healthy.

The invention discloses cherry rice wine vinegar sashimi which is prepared from the following raw materials in parts by weight: 90-110 parts of freezing eel, 15-20 parts of bee milk, 15-20 parts of vinegar liquid, 10-16 parts of cherry juice, 7-8 parts of beef powder, 7-8 parts of garlic juice, 13-14 parts of rice wine, 1-2 parts of buttonbush flowers, 1-1.4 parts of cistanche, 0.2-0.5 part of sodium glutamate, 1-2 parts of lactic acid bacteria, 0.1-0.3 part of ethyl maltol, a 300mmol/L CaCl2 solution, lettuce leaves, sesbania gum, refined salt and an appropriate of sugar. The cherry rice wine vinegar sashimi is unique in taste, long in expiration date and good in health effect. The cherry rice wine vinegar sashimi is unfrozen by adopting a pickling method and is pickled by adopting an injection method, a process is unique and novel, and appreciation space and extended benefits of raw fish products are increased. Health efficacy of clearing heat, lubricating the intestines, tonifying kidney yang and benefiting essence and blood can be added into the sashimi as the Chinese herbal medicinal ingredients, such as the buttonbush flowers and the cistanche, are added.

A method for preparation of salad dressing includes —mixing tomato based chili sauce with red wine vinegar, —stirring them creating a mixture left to rest, stirring and gradually adding salad oil forming a homogenized mixture left to rest —adding sugar and salt —stirring —adding oregano and black pepper —stirring —adding granulated/powder dried garlic and crushed red pepper —stirring for 3 minutes; —adding chopped garlic into and —stirring for 5 minutes thereby, forming the salad dressing, which is the result of unique blend of completely natural and diary-free products, and therefore, a sui generis flavor salad dressing. The required temperature and processing time for each step of the method are provided in the disclosure.

The invention provides an external navel-treatment patch for treating prostatitis and a preparation method. The effective component of the external navel-treatment patch is prepared from the followingcrude drugs in the weight range: 15-35 g of radix phytolaccae, 10-30 g of halitum, 15-35 g of paris rhizome, 5-20 g of defatted croton seed powder, 15-40 g of eumeces seu lygosoma, 1-7 of an inch ofmole cricket, 10-20 g of woodlouse and 2-10 g of earthworm. All the drugs are dry products; the preparation method comprises the following steps of during preparation, grinding the traditional Chinesemedicine drugs into 200-mesh powder, taking any of 75% ethanol, warm water, vinegar, Baijiu and wine-vinegar mixture by the weight of 90-110 g, blending into paste, bottling for standby use, when inuse, coating the pasty traditional Chinese medicine on pain-stopping paste with musk to prepare the traditional Chinese medicine navel-treatment patch, and after covering with gauze, fixing by using adhesive tape. The external navel-treatment patch and the preparation method provided by the invention have the beneficial effects that the navel skin absorbs the effective components of the drugs, thedrug effect reaches to the prostatic part quickly, and the concentration of the drugs absorbed by a human body is higher than that of an oral preparation, so that the treatment process is short and the healing ratio is high.

The invention discloses strong-aroma internal-heat-decreasing health caraway tea and a preparation method thereof. The strong-aroma internal-heat-decreasing health caraway tea is prepared from the following raw materials in parts by weight: 60-70 parts of chrysanthemum, 30-40 parts of lotuses, 30-40 parts of gardenia, 30-40 parts of chloranthus flower, 10-12 parts of chicken breast, 4-5 parts of red wine vinegar, 5-6 parts of Chinese rose petal powder, 9-10 parts of lotus leaves, 6-7 parts of mashed caraway, 2-3 parts of peanut oil, 4-5 parts of caper, 7-8 parts of fermented bean curd, 4-5 parts of flaxseed powder, 3-4 parts of yellow pepper juice, 6-8 parts of needle mushroom, 1-1.5 parts of rhizoma anemarrhenae, 1-2 parts of lotus roots, 1-2 parts of semen euryales, 1-2 parts of alternanthera sessilis, 1-2 parts of rhizoma polygonati, a proper amount of water and 35-45 parts of a nutrient auxiliary. The strong-aroma internal-heat-decreasing health caraway tea has the beneficial effects that the caraway contains vitamin C, carotene, vitamin B1 and vitamin B2, and rich mineral substances as well as has efficacies of whetting the appetite, arousing the spleen, harmonizing the stomach and regulating middle energizer; the added traditional Chinese medicines have the efficacies of nourishing yin to lessen fire, moistening dryness, lubricating intestines, tonifying the middle energizer and the vital energy and moisturizing the skin.