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Method for brewing pomelo peel vinegar

A technology of grapefruit peel and grapefruit, which is applied in the field of brewing grapefruit peel vinegar, can solve the problems of low utilization rate of grapefruit peel, achieve the effects of increasing added value, improving taste and reducing production cost

Active Publication Date: 2014-04-23
安徽杨府锦调味食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a brewing method of grapefruit peel vinegar for the low utilization rate of existing grapefruit peels, which can effectively utilize the nutrients of grapefruit peels, improve the utilization rate of raw materials, and also make the finished grapefruit peel vinegar It has the functions of regulating qi and reducing phlegm, moistening lung and clearing intestines, nourishing blood and strengthening spleen, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: A brewing method of grapefruit peel vinegar, which adopts the following steps:

[0016] A. Raw material processing: select mature, disease-free grapefruit peels, clean and cut the pieces and then use steam to kill them, the temperature is 140℃, and the curing time is 3min. After curing, add 20kg of water to 10kg grapefruit skin pieces for beating. Mesh screen filters to obtain the grapefruit peel slurry and grapefruit peel residue, which are directly beaten to reduce the loss of raw materials and nutrients;

[0017] B. Steaming glutinous rice: After removing impurities from 10kg of glutinous rice, soak it in 30kg of water for 20 hours, remove and drain and put it in a cooking pot for cooking, and evenly sprinkle 3kg of grapefruit skin slurry on 10kg of cooked, non-scorched, non-sticky, On top of raw glutinous rice, cool to 25°C, add 2kg of koji to the steamed and cooled glutinous rice, stir evenly to prepare wine mash, use grapefruit peel slurry instead of water t...

Embodiment 2

[0025] Embodiment 2: A brewing method of grapefruit peel vinegar, which adopts the following steps:

[0026] A. Raw material processing: Raw material processing: select mature, disease-free grapefruit peels and orange peels, clean and cut the pieces and use steam to quench them, the temperature is 145℃, and the curing time is 2.5min. After curing, combine 8kg grapefruit peel pieces and 2kg oranges The skin block is mixed to obtain a mixed block, 15kg of water is added to the mixed block for beating, and the raw material slurry and raw material slag are filtered through a 90-mesh screen, which is directly beaten to reduce the loss of raw material nutrients;

[0027] B. Steaming glutinous rice: After removing impurities from 10kg of glutinous rice, soak it in 35kg of water for 18 hours, remove and drain and put it into a cooking pot for cooking, and evenly sprinkle 2.5kg of raw material slurry on 10kg of cooked, non-scorched, non-sticky, On top of raw glutinous rice, cool to 28°C, ad...

Embodiment 3

[0035] Embodiment 3: A brewing method of grapefruit peel vinegar, which adopts the following steps:

[0036] A. Raw material processing: Raw material processing: select mature, disease-free grapefruit peels, pitahaya peels, orange peels, clean and cut the pieces, use steam to cure, the temperature is 150 ℃, the curing time is 2 minutes, after curing, 7kg grapefruit peels Mix 2kg pitaya peel block and 1kg orange peel block to prepare a mixed block. Add 10kg of water to the mixed block for beating, filter through a 100-mesh screen to obtain the raw material slurry and raw material slag, directly beating, reducing the loss of raw material nutrients ;

[0037] B. Steaming glutinous rice: After removing impurities from 10kg of glutinous rice, soak it in 40kg of water for 15 hours, remove and drain it and place it in a cooking pot for cooking. Sprinkle 2kg of raw material slurry evenly on 10kg of cooked, non-scorched, non-sticky, and non-sticky rice. Pinch the raw glutinous rice, and ev...

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Abstract

The invention discloses a method for brewing pomelo peel vinegar. According to the pomelo peel vinegar, the pomelo peel which is not eaten by people is used as raw material. The method for brewing the pomelo peel vinegar comprises the steps of steaming for removing water, pulping and separating, stewing sticky rice, fermenting ethyl alcohol, fermenting acetic acid, ageing, filtering, sterilizing, filling, inspecting and storing. Due to the adoption of the pomelo peel which is not eaten by people as the raw material, the production cost is reduced; additional values of products are increased; the pomelo peel is steamed to remove water, so that bitter taste in the pomelo peel can be removed; the taste of the finished vinegar can be improved; the finished pomelo peel vinegar has effects of assisting for digestion, warming stomach, eliminating phlegm and quenching thirst, wetting whistle, regulating qi and removing stasis and the like.

Description

Technical field [0001] The invention relates to a method for brewing edible vinegar, in particular to a method for brewing grapefruit peel vinegar. Background technique [0002] Grapefruit is one of the favorite fruits of the people. It is called "Pomelo" in "Shen Nong Materia Medica Annotation", "Guangzhi" is called "Leiyou", "Erya" is called "Tiao", Tao Hongjing is called "Grapefruit". There are also aliases such as citrus, stinky orange, and mandan. Pomelo is the fruit of the evergreen pomelo tree of the Rutaceae family. Because the grapefruit peel is hard and astringent, most people tend to lose the grapefruit peel after eating the grapefruit pulp. In fact, this is a pity. Grapefruit peel not only has high nutritional value, but also has the functions of invigorating the stomach, moisturizing the lungs, replenishing blood, clearing the intestines, and improving feces. It can promote wound healing and has a good auxiliary effect on sepsis. In addition, because grapefruit pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 彭聪
Owner 安徽杨府锦调味食品股份有限公司
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