Pepper vinegar

Abstract

The invention relates to a pepper vinegar which takes rice, wheat bran, pepper, water and sweet wormwood as raw materials and is brewed by processing the raw materials, making drug, making acidic blank and fermenting for a plurality of times; the pepper vinegar is prepared by the processing method comprising the steps of: (1) processing the rice, taking the water and the rice according to the weight ratio of 4-7: 1, and cooking thin gruel; (2) evenly mixing wheat and water according to the ratio of 3: 1, covering the fresh sweet wormwood on the mixture, and fermenting for at least 20 days at the room temperature of 12-20 DEG C to obtain the drug; (3) mixing the thin gruel and the drug and fermenting for 20-30 day at the room temperature not higher than 20 DEG C, wherein the dosage ratio between the drug and the thin gruel is 1:(60-100); (4) evenly stirring the wheat bran in the fermented rice thin gruel according to the ratio of 1:1.5 between the fermented rice thin gruel and the wheat bran, fermenting for at least 7 days to obtain the blank, adding drinking water into the blank, and stirring for precipitation to obtain vinegar which is the liquid arranged at the upper part; and (5) adding pepper, frying the pepper with the weight being 2-5% of the wheat bran until the rice pepper smell is sent out, putting the fried pepper into the vinegar, soaking for at least 30 days, and filtering the pepper to obtain the pepper vinegar with the fragrance of sweet wormwood and pepper.

Description

technical field [0001] The invention relates to edible vinegar, in particular to pepper vinegar. Background technique [0002] In China, the manufacturing technology of various vinegars is a mature process for thousands of years. The process of making vinegar is to further oxidize alcohol into acetic acid. Vinegar includes rice vinegar, mature vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegar, garlic vinegar, ginger vinegar, health vinegar, etc. Due to the difference in raw materials and production methods, the flavor of the finished product is very different. Vinegar is an acidic seasoning that is used more often. The content of acetic acid per 100mL of vinegar is more than 3.5g for ordinary vinegar and more than 5g for high-grade vinegar. Because vinegar can improve and regulate the metabolism of the human body, as a dietary seasoning, the demand is constantly increasing. Vinegar is mostly produced from raw materials such...

AI Technical Summary

Problems solved by technology

The technical application of the functions of pepper and Artemisia annua in brewing vinegar has not yet been discovered