Making method of Dangshan pear seasoning vinegar

Abstract

The invention relates to a method of making Dangshan pear seasoning vinegar through fresh Dangshan pear. Particularly, the seasoning vinegar product is produced with the Dangshan pear as a raw material according to the making process. Cleaning, sorting, breaking, enzyme treating, juicing, filtering and clarifying, pasteurizing, alcoholic fermenting, acetic fermenting, filtering and clarifying, mixing, pasteurizing, filling, cooling and testing are conducted on the pear, and finally the Dangshan pear seasoning vinegar finished product is obtained.

Description

technical field [0001] The invention relates to a preparation method of Dangshansu pear seasoning vinegar. Background technique [0002] The earliest acetic acid in my country was made from "plums" in the Zhou Dynasty, but later the traditional vinegar was brewed from grain. At present, the production of fruit vinegar is mainly based on hawthorn vinegar and apple vinegar. Pear vinegar is rarely available in the market, especially the crisp pear vinegar prepared from high-quality Dangshan pear as the main raw material. And the preparation of fruit vinegar adopts fruit vinegar to add fruit juice to blend mostly, and many producers even add fruit juice to blend with vinegar, not only lost the nutrition and health function of fruit and vinegar, and local flavor, mouthfeel etc. are relatively poor. Contents of the invention [0003] In view of the above problems, the present invention provides a kind of nutritional and health-care pear vinegar that can retain more nutrients an...

AI Technical Summary

Problems solved by technology

At present, the production of fruit vinegar is mainly based on hawthorn vinegar and apple vinegar. Pear vinegar is rarely available in the market, especially the crisp pear vinegar prepared with high-quality Dangshan pear as the main raw material.

Moreover, the preparation of fruit vinegar mostly uses fruit vinegar and fruit juice to blend, and many manufacturers even use vinegar to blend with fruit juice, which not only loses the nutritional and health functions of fruit and vinegar, but also has poor flavor and mouthfeel.