How to make vinegar

A production method and edible vinegar technology are applied in the production field of edible rice vinegar, which can solve problems such as unfavorable human health and poor taste, and achieve the effects of easy understanding, rich taste and high safety performance.

Active Publication Date: 2017-03-01
姚入维
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive use of additives in the prior art is extremely unfavorable to human health, and the taste is not good, so people hope to have a kind of edible vinegar that uses pure green grain as raw material, does not contain any additives, and has a soft mouthfeel and strong fragrance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1. This embodiment is a preferred embodiment. The preparation method of the edible vinegar of the present embodiment comprises the following preparation steps:

[0048] S1, making vinegar koji:

[0049] (1) Prepare noodle soup:

[0050] The preparation raw material of noodle soup comprises noodles and clean water, and the weight of clean water is 4.5 times of noodle weight, and adopt following method to prepare:

[0051]Make noodles by hand, do not add salt powder or alkaline noodles when mixing noodles before making noodles; add clean water to the pot and boil, then add noodles, boil again and cook for 10-15 minutes on low heat, remove After the noodles come out, the soup left in the pot is made into noodle soup;

[0052] (2) Making vinegar koji:

[0053] The raw materials for the preparation of vinegar koji include wheat bran and noodle soup, the addition of noodle soup is 30% of the weight of wheat bran, and it is prepared by the following method:

[00...

Embodiment 2

[0079] Example 2. The present embodiment is another preferred embodiment, and the preparation method of the edible vinegar of the present embodiment comprises the following preparation steps:

[0080] S1, making vinegar koji:

[0081] (1) Prepare noodle soup:

[0082] The preparation raw material of noodle soup comprises noodles and clean water, and the weight of clean water is 5.5 times of noodle weight, and adopts following method to prepare:

[0083] Make noodles by hand, do not add salt powder or alkaline noodles when mixing noodles before making noodles; add clean water to the pot and boil, then add noodles, boil again and cook for 10-15 minutes on low heat, remove After the noodles come out, the soup left in the pot is made into noodle soup;

[0084] (2) Making vinegar koji:

[0085] The raw materials for the preparation of vinegar koji include wheat bran and noodle soup, the addition of noodle soup is 40% of the weight of wheat bran, and the following method is used...

Embodiment 3

[0117] Embodiment 3, the present embodiment is the best embodiment, and the preparation method of the edible vinegar of the present embodiment comprises the following preparation steps:

[0118] S1, making vinegar koji:

[0119] (1) Prepare noodle soup:

[0120] The preparation raw material of noodle soup comprises noodles and spring water, and the weight of spring water is 5 times of the weight of noodles, and adopts following method to prepare:

[0121] Hand-made noodles, do not add salt powder or alkaline noodles when kneading noodles before making noodles; add spring water to the pot and boil, then add noodles, boil again, and cook on low heat for 10-15 minutes, remove After noodles, the soup left in the pot is made into noodle soup;

[0122] (2) Making vinegar koji:

[0123] The raw materials for the preparation of vinegar koji include wheat bran and noodle soup, the addition of noodle soup is 35% of the weight of wheat bran, and it is prepared by the following method:...

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Abstract

The invention discloses a preparation method for edible vinegar and aims to overcome defects that existing edible vinegar contains an additive and is poor in taste. The method completely adopts pure green grains such as flour, wheat bran, millet, corns, broomcorn, yellow beans and licorice root or Chinese wolfberries as raw materials and adopts a patrimonial Longdong-flavor preparation process comprising six steps of koji preparation, distilled grain preparation, fermentation substrate preparation and fermentation, vinegar spraying, sterilization and storage, no additives, pigments and preservatives are added, and the prepared edible vinegar is soft in mouth feel, rich in fragrance, high in safety performance and beneficial to health of a human body.

Description

technical field [0001] The invention relates to a preparation method of edible vinegar, in particular to a preparation method of edible rice vinegar. Background technique [0002] Vinegar is a traditional sour condiment in my country. my country's vinegar culture and wine culture have a long history. Chinese people can live without wine for a day, but they can't live without vinegar for a meal. Therefore, vinegar is a condiment that people always eat, and it is very important to human health. Modern medicine believes that vinegar can invigorate the spleen and stomach, help digestion, restrain diarrhea, reduce swelling and relieve pain, and prevent high blood pressure. In real life, vinegar is used to prevent and treat diseases more and more widely. [0003] The production of vinegar in my country mainly uses grain, potatoes and fruits as raw materials for brewing. In some places, the remaining waste after brewing liquor-distiller's grains is used for secondary fermentation ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 岳桂雀姚西贤姚入维姚劝良
Owner 姚入维
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