Donkey-hide gelatin vinegar and preparation method thereof
A technology of donkey-hide gelatin and donkey-hide gelatin liquid is applied in the field of food processing to achieve the effects of rich nutrition, no precipitation and bright color.
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Embodiment 1
[0019] (1) Raw material pretreatment: crush donkey-hide gelatin and pass through a 40-60 mesh sieve, then heat in a water bath at 90°C until the donkey-hide gelatin is completely melted;
[0020] (2) Blending and allocating: turn on the blender, mix donkey-hide gelatin liquid, balsamic vinegar, rock sugar, honey, milk, rice wine according to the mass percentage of each component, and stir evenly;
[0021] (3) Filtration: the mixed solution obtained through step (2) is first coarsely filtered through diatomaceous earth, and then finely filtered through membrane filtration;
[0022] (4) Post-processing: the filtrate obtained in step (3) is filled, coded, inspected, labeled, and boxed to obtain blood-enriching beauty vinegar.
[0023] The 1000kg donkey-hide gelatin vinegar obtained by the above preparation method includes 100kg donkey-hide gelatin, 600kg balsamic vinegar, 50kg rock sugar, 50kg honey, 100kg milk, and 100kg yellow rice wine.
Embodiment 2
[0025] The preparation method of Example 2 is the same as that of Example 1, except that the prepared 1000kg of donkey-hide gelatin vinegar includes 150kg of donkey-hide gelatin, 700kg of balsamic vinegar, 20kg of rock sugar, 30kg of honey, 50kg of milk, and 50kg of rice wine.
Embodiment 3
[0027] The preparation method of Example 3 is the same as that of Example 1, except that the prepared 1000 kg donkey-hide gelatin vinegar includes 200 kg donkey-hide gelatin, 600 kg balsamic vinegar, 35 kg rock sugar, 35 kg honey, 50 kg milk, and 80 kg yellow rice wine.
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