A kind of method that mechanical stirring method produces rose vinegar

Abstract

The invention discloses a method for producing rosy vinegar through mechanical stirring. The method comprises the following steps: immersing and cleaning rice, steaming the rice, cooling cooked rice,building a nest, flooding, adding water, fermenting, ageing, squeezing and sterilizing; a pot is cylindrical, the upper end of the pot is open, a stainless steel supporting plate used for fixing a stirring device is arranged at the top of the open upper end, a grass cover covers on the upper surface of the stainless steel supporting plate, diameter-height ratio of a cylinder part of the pot is 1:(0.8-1), the stirring device comprises a straight turbine paddle and a propeller type paddle; and the fermenting steps comprises: (1) previous medium-frequency high-stirring-intensity fermentation control; (2) medium-term high-frequency medium-stirring-intensity fermentation control; and (3) later low-frequency low-stirring-intensity fermentation control. The method for producing the rosy vinegar through mechanical stirring has the advantages that labor intensity can be reduced, production efficiency can be increased, production scale is expanded, quality of rosy vinegar is stabilized and improved, and effective solution is provided for automatic control on a rosy vinegar fermentation process and big pot production.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to a method for producing rose vinegar by using a mechanical stirring method instead of manual vat turning (mash), which is a scientific transformation from vectorization based entirely on experience, and breaks through the "nothing can be done by hand" method. The old concept has promoted the technological progress of Zhejiang rose vinegar brewing industry. Background technique [0002] The basic steps of traditional Zhejiang rose vinegar production are: soaking and washing rice, steaming, cooling and building nests, blooming, adding water to ferment, aging, pressing, sterilizing and blending. In the process of water-added fermentation, due to the fermentation of microorganisms, heat will be generated and oxygen will be consumed, which requires manpower to regularly use rakes to stir and stir the fermented product (ie mash) in the tank (commonly known as turni...

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Problems solved by technology

[0017] However, the above-mentioned production method of Zhejiang rose vinegar not only has a long production cycle (generally lasts 5 to 7 months), but also is affected by the temperature, so it can only be produced once a year, and the scale and output have not been able to increase.

In particular, the fermentation control is carried out by manually turning the vats regularly, which is labor intensive, low in production efficiency, and the product quality is uneven, so it is difficult to guarantee

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