Canarium pimela fruit vinegar brewage method

Abstract

The invention discloses a canarium pimela fruit vinegar brewage method. The canarium pimela fruit vinegar takes canarium pimela fruit as a raw material, The method comprises the following steps: preprocessing the raw material, filtering, sterilizing, stewing black rice, fermenting with alcohol, fermenting with acetic acid, squeezing and filtering, ageing, sterilizing and canning. According to themethod for brewing the canarium pimela fruit vinegar, juice and residues of the canarium pimela fruit are separated by using a centrifugal pump; the cooked black rice is cooled by using the canarium pimela fruit juice; the nutritional components of the black rice are enriched; the canarium pimela fruit residues are added during fermentation with the acetic acid; the utilization rate of the canarium pimela fruit is increased; and the finished canarium pimela fruit vinegar has the effects of clearing heat and detoxifying.

Description

technical field [0001] The invention relates to a brewing process of edible vinegar, in particular to a brewing method of black olive fruit vinegar. Background technique [0002] Wulan, another name: black olive, Muweizi. Olive family, tree, up to 20 meters, diameter up to 45 cm. The fruit can be eaten raw, and the pulp is marinated as "Lanjiao" (or "Lanchi") for cooking. Terminalia is a good ingredient for cakes and dishes; the seed oil is used for food, soap making or other industrial oils. The wood is grayish-yellow brown, and the material is quite solid. It is used for the same purpose as olives. The root can be used as medicine, which can cure rheumatism, low back pain, numbness in hands and feet, stomach pain, and burns. Black Olive Leaf, slightly bitter, astringent; cool in nature, has the effects of clearing away heat, detoxification, and hemostasis. Existing black olive fruit is still in the stage of being directly eaten as a kind of fruit, the level of developm...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of brewing method of black olive fruit vinegar for the problems of low level of development and utilization of existing black olive fruit and single product category, which not only enriches the types of edible vinegar, but also improves the quality of black olive fruit. Development and utilization provide a new approach, which improves the utilization rate and economic benefits of black olive fruit