Flavored vinegar making process

Abstract

The invention discloses a flavored vinegar making process. The flavored vinegar making process comprises mixing, soaking and washing the raw materials of sticky rice, wheat, medlar and sea buckthorn inside a washed vat, then steaming the raw materials inside a steamer; preparing wine from the steamed rice, and mixing fruit wine into the prepared wine until wine mash is thoroughly fermented; performing starter propagation to obtain thoroughly fermented vinegar mash; clarifying the vinegar mash and the wine mash to obtain aged mash, sealing the aged mash inside vats for fermentation; decocting vinegar for seasoning, performing filtering, sterilization, clarification for 2-4 days and then storage and bottling. The flavored vinegar making process produces vinegar through the new raw materials,a mixture of wheat, medlar, sea buckthorn and sticky rice, and adds in the fruit wine for seasoning during a winemaking process, thereby avoiding existing production of single and poor-taste vinegar.

Description

technical field [0001] The application belongs to the technical field of vinegar brewing, in particular, it relates to a flavor vinegar brewing process. Background technique [0002] Vinegar is a traditional acidic condiment in my country. According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. [0003] At present, most of the commercially available vinegars are made by highly mechanized liquid fermentation process or artificially prepared vinegar, but the vinegar prepared by liquid fermentation process or the prepared vinegar has the disadvantage of poor taste, and A large amount of food additives, preservatives, flavoring agents, etc. are used in the preparation of vinegar, which has no nutritional value and cannot meet the health needs of consumers. Contents of the invention [0004] In view of this, the technical problem to be solved in this application is to ...

AI Technical Summary

Problems solved by technology

[0003] At present, most of the commercially available vinegars are made by highly mechanized liquid fermentation process or artificially prepared vinegar, but the vinegar prepared by liquid fermentation process or the prepared vinegar has the disadvantage of poor taste, and A large amount of food additives, preservatives, flavoring agents, etc. are used in the preparation of vinegar, which has no nutritional value and cannot meet the health needs of consumers