Black allium chinensis vinegar and preparation method thereof

Abstract

The present invention provides a preparation method for black allium chinensis vinegar prepared by blending brewed fermented black allium chinensis concentrated juice and ordinary vinegar. The black allium chinensis vinegar is obtained by grinding allium chinensis into pulp for fermentation, then concentrating into a concentrated black allium chinensis juice, and blending with the existing vinegar with a blending ratio of fermented black allium chinensis juice to vinegar being 1:5. The obtained product not only retains physiological functions of the allium chinensis, but also adds a flavor of vinegar, enabling people to get beneficial health effects during the process of enjoying seasoning. The product of the invention is rich in flavor and good in taste, and enriches range of applications of the allium chinensis in diet fields and meets people's gourmet needs.

Description

technical field [0001] The invention relates to an edible condiment, in particular to a black onion vinegar and a preparation method thereof. Background technique [0002] Vinegar is a traditional sour condiment in my country. It has a brewing history of more than 2,000 years. It was called "acyl", "sour" and "bitter wine" in ancient times. Our country has a vast territory and the working people are hardworking and intelligent. There are many varieties of vinegar produced all over the country. The famous ones include Shanxi mature vinegar, Zhenjiang fragrant vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang rose vinegar, Fujian red yeast rice vinegar, and Northeast white vinegar. According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. Most of the commercially available vinegar in our country is made by fermentation process, which includes both traditional and modern t...

AI Technical Summary

Problems solved by technology

In the prior art, the onions are all salted and pickled to make salty onions, spicy onions, sauce-soaked onions, spiced onions, sweet and sour onions to make sweet and sour onions, sugar-made sweet onions and other products for sale. Scholars made scallions into beverages (CN1692831A). The innovations of these technologies not only opened up the application range of scallions, but also enriched the market and met the continuously improving needs of people's lives. The product is still less, can not satisfy people's more choices and demands, and as developing a kind of black onion head vinegar, there is no relevant report yet