Preparation method of Chishui vinegar

Abstract

The invention discloses a preparation method of Chishui vinegar. The preparation method includes washing rice and glutinous rice, boiling up the rice, adding the glutinous rice, boiling the two untilno rice core exists to obtain rice porridge, cooling the rice porridge in a special clay fermentation tank, adding vinegar koji for alcohol fermentation, and after fermentation, adding bran for blending; carrying out fermentation according to strict regulations after blending, manually putting a fermented mature vinegar culture into a special clay drying tank for sealed cultivation, and putting the special clay drying tank in a drying ground for esterification reaction; exchanging the vertical position of the vinegar culture in the tank through manual turning, fully filling the tank with the vinegar culture and stamping the vinegar culture to avoid gaps, and covering the mouth of the tank in an all-around way by salt to isolate the vinegar culture from air and mosquitoes to further achievefreshness keeping, sterilization and mildew resistance; soaking the mature vinegar culture and high-quality spring water proportionally, pouring vinegar according to a three-cycle method, drying vinegar liquid, and performing concentrated ageing. By the preparation method, the Chishui vinegar with a reasonable fermentation degree, small acetic acid concentration differences and stable product quality is obtained.

Description

technical field [0001] The invention relates to a preparation method of Chishui sun-dried vinegar. Background technique [0002] The traditional porridge is not heated evenly, the porridge is not fully cooked, it is easy to burn, the output is low, the energy consumption is large, and it is not environmentally friendly; the proportion of vinegar koji in alcohol fermentation is not suitable, and the fermentation degree is unreasonable to determine the degree of fermentation by the number of days of fermentation, and the obtained intermediate products are quite different. The change of season will directly affect the acetic acid fermentation, so it is necessary to adjust the fermentation temperature according to the wheat bran of the matching specification according to different seasons. In the acetic acid fermentation, it is unreasonable to determine the degree of fermentation by the number of days of fermentation, and the difference in the concentration of acetic acid is rela...

AI Technical Summary

Problems solved by technology

[0002] The traditional porridge is not heated evenly, the porridge is not fully cooked, it is easy to burn, the output is low, the energy consumption is large, and it is not environmentally friendly; the proportion of vinegar koji in alcohol fermentation is not suitable, and the fermentation degree is unreasonable to determine the degree of fermentation by the number of days of fermentation, and the obtained intermediate products are quite different. The change of season will directly affect the acetic acid fermentation, so it is necessary to adjust the fermentation temperature according to the wheat bran of the matching specification according to different seasons. In the acetic acid fermentation, it is unreasonable to determine the degree of fermentation by the number of days of fermentation, and the difference in the concentration of acetic acid is relatively large. The quality of the product is unstable; too dense drying altars and fixed orientation are not conducive to sufficient drying, affecting the quality of drying vinegar