Method for directly extracting plant vinegar by using wild fruit leaves

Abstract

The invention relates to the technical field of food vinegar making and in particular relates to a method for directly extracting plant vinegar by using wild fruit leaves. The method specifically comprises the following steps: treating raw materials, soaking, blending, clarifying, filtering, canning and the like. The plant vinegar made by combining fruit leaves such as rhus glabra, embelia laeta fresh leaves and the like has fresh scent; due to multiple fruit leaf raw materials, the nutrition can be rich, the hierarchy of the taste is enhanced, the vinegar is non-irritating and smooth and natural in taste, the wooden flavor of rhus glabra vinegar in the prior art is eliminated, and the irritation degree of the embelia laeta vinegar is eliminated; the embelia laeta leaves in the invention are subjected to stacking and yellowing treatment, so that the plant vinegar can be golden yellow in color, the sourness is mellow, the plant vinegar made in the invention is stable in quality, and the vinegar liquid is transparent in luster, attractive in color, tasty and mellow; selenium strontium metasilicate compound alkaline mineral water serves as a solution, so that the quality guarantee period of the plant vinegar is long.

Description

technical field [0001] The invention relates to the technical field of food vinegar brewing, in particular to a method for directly extracting plant vinegar with wild fruit leaves. Background technique [0002] Saltwood is a small deciduous tree belonging to the family Anacardiaceae. Saltwood is the main economic tree species in China. It can be used as a raw material for pharmaceuticals and industrial dyes. Its fruits are mainly used for oil extraction. In recent years, with the improvement of people's living standards, the demand for health food is getting higher and higher. The health effects of the leaves of Salmonella are distributed all over the country, and the health effects of its leaves are gradually being recognized and developed. Edible vinegar is made from the fruit of Salmonella, but the vinegar made from the fruit of Salmonella has a woody taste. [0003] Mountain hydrochloric acid chicken is a sour fruit vine of the family Zijinbuidae, which is distributed i...

AI Technical Summary

Problems solved by technology

[0003] Mountain hydrochloric acid chicken is a sour fruit vine of the family Zijinbuidae, which is distributed in Yunnan, Guangdong and other places. Its roots and leaves can be harvested throughout the year. The leaves are used externally to treat bruises and skin itching. The leaves are used to make mountain hydrochloric acid chicken vinegar, but the processing technology of mountain hydrochloric acid chicken leaves is immature. When drinking the vinegar made from mountain hydrochloric acid chicken leaves, the irritation is relatively strong, and the tongue and nose are more irritating.