33 results about "Wine vinegar" patented technology

A method for accelerating the aging of vinegar, which is characterized in that after the vinegar is subjected to high-pressure homogenization above 12MPa, it immediately flows into a microwave reactor and is irradiated with microwaves. After the temperature reaches 55°C-98°C, it flows into a cooler, and after cooling, reducing Press to collect the product. The special device for the aging method is composed of a high-pressure homogenizer (1), a microwave oven (2), a microwave reactor (3), and a cooler (8). The technology can significantly improve the quality of vinegar, greatly shorten the production cycle of brewing mature vinegar, improve production efficiency, reduce the area occupied by production, improve hygiene and safety, and has good application value.

A disclosed tomato seasoning sauce is composed of the following compositions in parts by mass: 8-12 parts of tomato paste, 3-5 parts of rice vinegar, 5-8 parts of molasses, 8-11 parts of fructose-glucose syrup, 3-5 parts of wine vinegar, 5-8 parts of white sugar, 3-5 parts of jujube slurry, 1-3 parts of waxy corn modified starch, 1-3 parts of rye flour, 0.5-2 parts of salt, 0.3-1.5 parts of glacial acetic acid, 0.03-0.08 parts of spice, 0.1-0.8 part of L-tartaric acid, 0.1-1 part of tamarindus indica powder, 0.1-0.5 part of caramel pigment, 0.05-0.3 part of a stabilizing agent, and 30-50 parts of water. The invention also discloses a preparation method of the tomato seasoning sauce. The tomato seasoning sauce changes consumer's cognition on color and taste of conventional tomato sauces, integrates multiple flavors of fruit, spices, cereals and the like, is relatively abundant in flavor depth sense and aftertaste sense, can be used to dip eating and cooking seasoning, and is diversified in eating manner.

The invention discloses a pollution-free organic big-head milter and flat fish feed, which is prepared by fermenting the following materials in part by weight: 100 to 300 parts of bran, 100 to 300 parts of peanut residue, 100 to 300 parts of corn flour, 50 to 200 parts of brown sugar, 100 to 300 parts of lees, 100 to 300 parts of wheat bran and 5 to 20 parts of yellow wine vinegar. The invention also discloses a preparation method for the pollution-free organic big-head milter and flat fish feed, which comprises the following steps of: (1) crushing the materials: crushing the bran and the wheat bran into powder to obtain bran powder and wheat bran powder for later use; (2) mixing: weighing the bran powder, the peanut residue, the corn flour, the brown sugar, the lees, the wheat bran powder and the yellow wine vinegar in a ratio, and then mixing the materials uniformly to obtain a mixed material; and (3) fermenting and decomposing: putting the mixed material obtained in the step (2) into a fermentation container to perform closed fermentation, heating the material to the temperature of between 45 and 70 DEG C during fermentation, and obtaining the organic big-head milter and flat fish feed in 5 to 7 days of fermentation. The materials do not contain harmful components to the human body, do not cause medicinal residues in the raised fish, and are suitable for the taste of the big-head milter and the flat fish.

The invention provides a production method of apple vinegar. The method aims to treat semi-finished wine vinegar with acetic acid content of 2.0%-4.0% and alcohol content of 1%-3.9% during apple vinegar acetic acid fermentation, and due to influences of power failure, water failure, etc. on factors of temperature, air quantity, strains and the like, the semi-finished wine vinegar has incompletely converted alcohol and no longer increased acetic acid content. According to the method of the invention, 5%-35% of semi-finished wine vinegar is added into normal fermentation broth, and after fermentation under normal conditions, qualified apple vinegar can be obtained. The method provided in the invention promotes semi-finished product conversion, changes waste material into things of value and reduces production cost, and also shortens the fermentation period by 5-15h, thus improving production efficiency.