57results about How to "Adjustable and controllable temperature" patented technology

The invention provides a solid and liquid combined fermentation vinegar brewing method, which comprises: fermented fermentation broth is mixed with bran and bran coats, inoculated with acetobacter, aroma-producing yeast and lactobacillus to become a solid fermentation substrate of vinegar, and sent into a fermenter for acetic fermentation, and juice generated by fermentation of inoculated materials flows into the bottom of the fermenter from gaps between barriers; when the fermentation temperature of the solid fermentation substrate of the vinegar is overhigh, crude vinegar in a crude acetatepool is cooled and refluxed and poured into the solid fermentation substrate of the vinegar on the top layer, and simultaneously a vent hole is opened, so as to achieve the aims of oxygenation and temperature reduction of the solid fermentation substrate of the vinegar; and when the fermentation temperature in the solid fermentation substrate of the vinegar is too low, the crude vinegar in the crude acetate pool is heated and refluxed and poured into the solid fermentation substrate of the vinegar, so as to realize temperature rise of the solid fermentation substrate of the vinegar. The solidand liquid combined fermentation vinegar brewing method combines the advantages of solid fermentation vinegar brewing and liquid fermentation vinegar brewing, has the advantages of high acid yield and good flavor, mouthfeel and quality of the vinegar, can control the fermentation temperature of the solid fermentation substrate of the vinegar, and can brew the vinegar all the year around.