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Ginger vinegar

A technology of ginger vinegar and glutinous rice vinegar, which is applied to the preparation of vinegar and other directions, can solve the problems of cumbersome brewing method, influence of nutritional components of ginger vinegar, etc., and achieves the effects of avoiding decomposition and damage and simplifying the brewing process.

Inactive Publication Date: 2014-01-15
赵乙锖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet the brewing method of existing brewing ginger vinegar is comparatively loaded down with trivial details, and easily produces influence on the nutritional labeling of ginger vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] The brewing method of ginger vinegar of the present invention will be described in further detail below in conjunction with embodiment.

[0008] The brewing method of ginger vinegar according to the embodiment of the present invention firstly provides ginger and glutinous rice vinegar with an acidity of 3.0-3.5 g / 100 ml and rock sugar. Among them, the glutinous rice vinegar brewing method may include mixing glutinous rice, water and koji in a container with a mass ratio of 100:300:1, such as Lectra brand raw rice koji, and storing it at a temperature of 25-35 degrees Celsius for 15-30 minutes. Days, such as 20 days, until the temperature of the mixture of glutinous rice, water and koji begins to drop, glutinous rice vinegar can be obtained. Wherein the temperature of the mixture of glutinous rice, water and koji begins to drop mainly because the oxidation reaction of the mixture of glutinous rice, water and koji has been completed. In particular, the glutinous rice is ...

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Abstract

The invention provides a method for brewing ginger vinegar. The method comprises the following steps: firstly providing gingers, glutinous rice vinegar with degree of vinegar being 3.0-3.5g / 100ml and rock sugars, then mixing the gingers, the glutinous rice vinegar and the rock sugars in a mass ratio of 1:1:0.8 in a container to form a soak solution, sealing the soak solution at 25-35 DEG C and preserving the soak solution for 30-40 days; and then unsealing the container for 2-5 days to exhaust carbon dioxide in the soak solution. The method has the advantage that the brewing process can be simplified.

Description

technical field [0001] The invention relates to a method for brewing vinegar, in particular to a method for brewing ginger vinegar. Background technique [0002] This ginger vinegar contains ingredients of ginger and vinegar, so it has some effects of vinegar and ginger at the same time. For example: vitamin C, minerals, gingerol, etc. contained in ginger can make ginger vinegar improve nasal congestion, menstrual pain, nocturia, prevent hair loss, and also have the effect of dispelling blood stasis and relieving pain, and treating rheumatoid arthritis; moreover , the carbohydrates, vitamins, tannic acid, volatile oil and trace elements contained in ginger can make ginger vinegar have the effect of helping to relieve alcohol poisoning and calm the nerves. In addition, soy sauce vinegar also has the functions of dispelling wind and cold, promoting blood circulation and removing blood stasis, helping uterus to contract, preventing pregnancy vomiting, and helping the recovery ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 赵乙锖
Owner 赵乙锖
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