White koji mature vinegar and preparation method thereof

Abstract

The invention provides a white koji mature vinegar and a preparation method thereof, the white koji mature vinegar uses rice, the white koji, red koji and water level raw materials, and the white koji mature vinegar is prepared by stewing, fermentation, pressing, maturation and clarification; the formulation of the raw materials of the white koji comprises: mint, galangal, Radix Angelicae Pubescentis, Kaempferia galangal, ferula, cumin, Cimicifuga foetida, Chinese angelica root, Magnolia officinalis, rhizoma atractylodis, Cardamom, Galanga Galangal fruit, clove, wild pepper, pepper, nard, Glycyrrhiza uralensis, Asarum sieboldii, cassiabarktree fruit, Rhizoma Zingiberis, Phellodendron amurense, Scutellaria baicalensis Georgi, Angelica sylvestris, rhizoma cyperi, costus root, radix angelicae formosanae, radix sileris, dried orange peel, kuh-seng, Fructus Amomi, fructus alpiniae oxyphyllae and Fructus tsaoko. In the inventive raw materials, the particular white koji is employed and added in the process of preparation, the medicinal materials in the raw materials of the white koji are complementary to each other and scientifically cooperative with each other, the preparation technology has strong operability, the prepared mature vinegar is purely nature and is not added with any antiseptic and food additive; the mature vinegar can be preserved for a long time, is good in color and mellow in taste, and has certain health care effect on human body.

Description

technical field [0001] The invention belongs to the technical field of food, and more specifically relates to a medicinal white koji mature vinegar and a preparation method thereof. Background technique [0002] As a traditional Chinese culture, vinegar culture has a long history. But today’s vinegar is generally fermented with a single raw material or directly blended with acetic acid. Not only does it have a single taste, but it also adds a variety of food additives and preservatives for preservation, which is not good for human health. There are also fruit fermentations on the market. The fruit vinegar that forms, but raw material adopts single or several kinds of fruit, and health-care effect is weak, also can not use as seasoning commonly used. Contents of the invention [0003] The purpose of the present invention is to provide a kind of medicinal white koji mature vinegar and its preparation method. The raw material adopts special medicinal white koji and adds it i...

AI Technical Summary

Problems solved by technology

But today’s vinegar is generally fermented with a single raw material or directly blended with acetic acid. Not only does it have a single taste, but also adds a variety of food additives and preservatives for preservation, which is not good for human health. There are also fruit fermentations on the market. But the raw material adopts single or several kinds of fruits, the health care effect is weak, and it cannot be used as a common seasoning