CN101041803B - Fragrant pear fruit vinegar production technology - Google Patents

Fragrant pear fruit vinegar production technology Download PDF

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Publication number
CN101041803B
CN101041803B CN2007100046185A CN200710004618A CN101041803B CN 101041803 B CN101041803 B CN 101041803B CN 2007100046185 A CN2007100046185 A CN 2007100046185A CN 200710004618 A CN200710004618 A CN 200710004618A CN 101041803 B CN101041803 B CN 101041803B
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China
Prior art keywords
vinegar
add
base
grog
pond
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CN2007100046185A
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Chinese (zh)
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CN101041803A (en
Inventor
郑民
王青
李春芳
王宏安
张强
郭秋智
黄文娟
丁海燕
刘春梅
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新疆库尔勒香梨股份有限公司
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Publication of CN101041803A publication Critical patent/CN101041803A/en
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Abstract

The invention discloses a processing craft of fragrant bear fruit vinegar in condiment domain, which comprises the following steps: choosing peel slag of fragrant bear as raw material; proceeding steamed material process to produce clinker of peel slag; or proceeding color protecting process to prepare slurry of peel slag; yeasting with alcohol and acetic acid; producing vinegar blank; drenching vinegar; aging; allocating; filtering; filling bottle; sterilizing; cooling; getting the product. This two comprehensive utilizes peel slag of fragrant bear, which can decrease the cost of raw material and increase availability ratio and added value. This vinegar possesses pure taste and special local flavor, which is an important direction of flagrant bear.

Description

Fragrant pear fruit vinegar production technology
1, technical field:
Fragrant pear fruit vinegar production technology of the present invention belongs to field of seasoning.
2, background technology:
Utilize pears to see that for raw material system vinegar four patented claims are arranged; Its application number and denomination of invention are respectively: 96105192.2 pears vinegar and preparation method thereof, 200510056611.9 1 kinds of pears vinegar, 200510074531.6 pears vinegar and 200510048572.8 red pear vinegars and preparation method thereof, its common ground is that all being is major ingredient system vinegar with the pear juice.Kuerle delicious pear is the characteristic fruit in Xinjiang, and it becomes good merchantable brand in the pears with the fragrance of uniqueness and the flavour substances that contains, VITAMINs, mineral substance, and the Ceng Zuowei Western Regions are paid tribute the tribute pears of imperial court and had won fame both at home and abroad in history.Because in recent years to the deep processing development of Kuerle delicious pear, the skin slag that it goes out of use is also more and more, generally only be used as feed and sell, and beneficiating ingredients such as the flavour substances that contains in the bergamot pear skin slag, VITAMINs, mineral substance is not fully utilized, and are wasted in vain.At present, be that the system vinegar technology of major ingredient does not see that as yet public reported is arranged with the skin slag of pears.
3, summary of the invention:
It is the fragrant pear fruit vinegar of raw material brew with bergamot pear skin slag that one object of the present invention is to provide a kind of, and another purpose is to provide the production technology of fragrant pear fruit vinegar.
Technical program of the present invention lies in: with bergamot pear skin slag is major ingredient, adopts solid state fermentation to produce fruit vinegar and acetic acid beverage, and its technical process is:
Producing and manufacturing technique is divided into two kinds:
1:
(1) raw material is handled:
Steam and expect to handle: the layering of 200kg bergamot pear skin slag is spread out into the dining room use electric steamer, timing when producing steam, through 30 minutes steaming material, taking-up placed the stainless steel square pond to naturally cool to normal temperature, i.e. cutification slag grog.
(2) fermentation:
1. zymamsis: liquid glucose is added in the skin slag grog and turns evenly.Yeast saccharomyces cerevisiae solution is added in the grog and turns evenly, build with plastic cloth.Turn every day 2~3 times, fermenting to the 6th day finishes, and this moment, the alcoholic strength of grog was 6~7%, formed rarer solid-liquid mixing beer.
2. acetic fermentation: get the mash 1~2kg that separates out on beer top, mixed type acetic acid bacteria strain 40g is added wherein and shakes dissolving, add again in the beer, fully turn evenly, build with plastic cloth.Treat that the beer temperature rises to 30~35 ℃, add to steam in 30 minutes through electric steamer and pass through and cooled Testa Tritici 150kg, turn evenly, add the 150kg rice husk again and fully turn evenly, build with plastic cloth.
Fall pond and turning 2 times every day in the acetic fermentation process, keeps 30~35 ℃ of temperature, prevents that the material temperature is too high to surpass 40 ℃ and imitation frosted glass.Total acid reaches 5~7g/L and no longer continues to rise after 7 days, and acetic fermentation finishes.
(3) system vinegar base: in the grog pond, add salt 4kg; Turn evenly, cover two bed thickness plastic cloths again after, single pin is stepped on to the tight not loose compacting vinegar base that is; After 5-6 days; Take out the about 90kg of grog base and make to drench vinegar usefulness, the remaining vinegar base of compacting continues on for ageing, increases the generation of flavour substances.
(4) drench vinegar: in another clean stainless steel square pond, put into the nontoxic clean plastics Turnround basket that dress fruit is used, the soft plastics screen cloth of the basket Nei Pu about 1~2mm in aperture is packed 90kg grog base in the basket into; Xiang Chizhong adds about 90kg clear water to submergence vinegar base surface; Soaked 2~3 days, and formed vinegar liquid, open stainless steel pond bottom valve again and emit whole vinegar liquid; The screen filtration that this vinegar liquid is spread in Turnround basket is clarification vinegar.The same, the water that in the stainless steel square pond, adds for the second time, for the third time with vinegar base equivalent can obtain two vinegar, three vinegar.The vinegar base that drenched three times is waste residue use capable of using as feed.Color and luster, the acidity of vinegar, two vinegar and three vinegar reduce gradually, generally three vinegar are added to not soak as yet or only soak again and soak in first and second the equivalent vinegar base that color and luster is dark, the higher former fruit vinegar of acidity to obtain.At last, three roads are drenched the former fruit vinegar that mix, be stored in and seal ageing in the pithos.
(5) ageing: former fruit vinegar packed into store in the pithos, fill about 90kg in the cylinder, adding its weight 0.1% is the POTASSIUM SORBATE GRANULAR WHITE of 90g, leaves standstill after airtight the sealing to accomplish ageing in 2~3 months.
(6) allotment:
(1) seasoned vinegar:
8 kinds of spices comprise: anise, sweet fennel, Chinese prickly ash, cloves, cassia bark, cardamom, rhizoma zingiberis, dried green pepper, each expects that consumption is identical.
(2) beverage vinegar:
(3) health-care vinegar beverage:
(7) filter:
Diatomite filtration.
(8) bottling, sterilization, cooling, finished product: in the vial of packing into and capping, put into 70~75 ℃ constant-temperature hot water sterilization 15~20 minutes, take out be loaded in the Turnround basket naturally cooling or the cooling of water spray after, decals, vanning.
2:
(1) raw material is handled:
Protecting look handles: 200kg bergamot pear skin slag is placed the stainless steel square pond, add the sulfurous acid of 100ml concentration 6%, turn evenly, i.e. the cutification residue raw material.
(2) fermentation:
1. zymamsis: in the skin residue raw material, add liquid glucose and yeast juice, liquid glucose is identical with 1 with the yeast juice consumption, fully turns evenly, builds with plastic cloth.Turn every day 2~3 times, fermenting to the 7th day finishes, and this moment, the alcoholic strength of raw material was 5~7%, formed rarer solid-liquid mixing beer.
2. acetic fermentation: identical with 1, but Testa Tritici is handled without overheated steaming but is directly admixed in the beer.
(3) system vinegar base: in the raw material pond, add salt 4kg, take out the about 90kg of raw material base at last and do to drench vinegar usefulness, all the other all are same as 1.
Below drench vinegar, ageing, allotment, filtration, bottling, sterilization, cooling, finished product and all be same as 1.
The comprehensive utilization bergamot pear is processed remaining skin slag brewing fruit vinegar, has both guaranteed quality product, has greatly reduced raw materials cost again, has reduced waste, finally improves fruit utilization ratio and added value.The pears vinegar of making the smell of fruits is very sweet, mouthfeel is pure, unique flavor; Contain a large amount of benefit materials compositions, both can be used as the daily cooking condiment of family, can be used for allotment again and process fruit vinegar beverage; Having and relieve inflammation or internal heat, moistening lung, cough-relieving, fall effects such as dry, is one of important directions of bergamot pear deep processing.
4, embodiment:
Embodiment 1:
(1) raw material is handled:
Steam and expect to handle: the layering of 200kg bergamot pear skin slag is spread out into the dining room use electric steamer, timing when producing steam, through 30 minutes steaming material, taking-up placed the stainless steel square pond to naturally cool to normal temperature, i.e. cutification slag grog.
(2) fermentation:
1. zymamsis: in 10kg water, add the 13kg white sugar, be heated to dissolve liquid glucose, naturally cool to and add in the skin slag grog behind the normal temperature and turn evenly.French RC212 yeast saccharomyces cerevisiae 50g is joined in 35 ℃ of warm water of 12kg and give activation, show promptly that when yeast soln produces more intensive bubble the yeast growth breeding is in animated period, add yeast soln in the grog this moment and turn evenly, build with plastic cloth.Turn every day 2~3 times, fermenting to the 6th day finishes, and this moment, the alcoholic strength of grog was 6~7%, formed rarer solid-liquid mixing beer.
2. acetic fermentation: get the mash 1~2kg that separates out on beer top, the mixed type acetic acid bacteria strain 40g that Shanghai Kelong Biological Engineering Co., Ltd. is produced adds wherein and shakes dissolving, adds in the beer again, fully turns evenly, builds with plastic cloth.Treat that the beer temperature rises to 30~35 ℃, add to steam in 30 minutes through electric steamer and pass through and cooled Testa Tritici 150kg, turn evenly, add the 150kg rice husk again and fully turn evenly, build with plastic cloth.
Fall pond and turning 2 times every day in the acetic fermentation process, keeps 30~35 ℃ of temperature, prevents that the material temperature is too high to surpass 40 ℃ and imitation frosted glass.Total acid reaches 5~7g/L and no longer continues to rise after 7 days, and acetic fermentation finishes.
(3) system vinegar base:
In the grog pond, add salt 4kg, turn evenly, cover two bed thickness plastic cloths again after; Single pin is stepped on to the tight not loose compacting vinegar base that is, and after 5-6 days, takes out the about 90kg of grog base and makes to drench vinegar usefulness; The remaining vinegar base of compacting continues on for ageing, increases the generation of flavour substances.
(4) drench vinegar:
In another clean stainless steel square pond, put into the nontoxic clean plastics Turnround basket used of dress fruit, the soft plastics screen cloth of the basket Nei Pu about 1~2mm in aperture is packed the 90kg grog base that takes out in the basket into; Xiang Chizhong adds about 90kg clear water to submergence vinegar base surface; Soaked 2~3 days, and formed vinegar liquid, open stainless steel pond bottom valve again and emit whole vinegar liquid; The screen filtration that this vinegar liquid is spread in Turnround basket is clarification vinegar.The same, the water that in the stainless steel square pond, adds for the second time, for the third time with vinegar base equivalent can obtain two vinegar, three vinegar.The vinegar base that drenched three times is waste residue use capable of using as feed.Color and luster, the acidity of vinegar, two vinegar and three vinegar reduce gradually, generally three vinegar are added to not soak as yet or only soak again and soak in first and second the equivalent vinegar base that color and luster is dark, the higher former fruit vinegar of acidity to obtain.At last, three roads are drenched the former fruit vinegar that mix, be stored in and seal ageing in the pithos.
(5) ageing:
Former fruit vinegar packed into store in the pithos, fill about 90kg in the cylinder, adding its weight 0.1% is the POTASSIUM SORBATE GRANULAR WHITE of 90g, leaves standstill after airtight the sealing to accomplish ageing in 2~3 months.
(6) allotment:
(1) seasoned vinegar:
8 kinds of spices comprise: anise, sweet fennel, Chinese prickly ash, cloves, cassia bark, cardamom, rhizoma zingiberis, dried green pepper, each expects that consumption is identical.
(2) beverage vinegar:
(3) health-care vinegar beverage:
(7) filter:
Diatomite filtration.
(8) bottling, sterilization, cooling, finished product:
Pack in the vial and capping, put into 70~75 ℃ constant-temperature hot water sterilization 15~20 minutes, take out be loaded in the Turnround basket naturally cooling or the cooling of water spray after, decals, vanning.
Embodiment 2:
(1) raw material is handled:
Protecting look handles: 200kg bergamot pear skin slag is placed the stainless steel square pond, add the sulfurous acid of 100m1 concentration 6%, turn evenly, i.e. the cutification residue raw material.
(2) fermentation:
1. zymamsis: in the skin residue raw material, add liquid glucose and yeast juice, liquid glucose is identical with embodiment 1 with the yeast juice consumption, fully turns evenly, builds with plastic cloth.Turn every day 2~3 times, fermenting to the 7th day finishes, and this moment, the alcoholic strength of raw material was 5~7%, formed rarer solid-liquid mixing beer.
2. acetic fermentation: identical with embodiment 1, but Testa Tritici is handled without overheated steaming but is directly admixed in the beer.
(3) system vinegar base: in the raw material pond, add salt 4kg, take out the about 90kg of raw material base at last and do to drench vinegar usefulness, all the other all are same as embodiment 1.
(4) drench vinegar: be same as embodiment 1.
(5) ageing: be same as embodiment 1.
(6) allotment: be same as embodiment 1.
(7) filter: be same as embodiment 1.
(8) bottling, sterilization, cooling, finished product: be same as embodiment 1.

Claims (2)

1. fragrant pear fruit vinegar production method is characterized in that:
(1) the steaming material is handled: the layering of 200kg bergamot pear skin slag is spread out into the dining room use electric steamer, timing when producing steam is expected through steaming in 30 minutes, takes out to place the stainless steel square pond to naturally cool to normal temperature, i.e. cutification slag grog;
(2) fermentation:
1. zymamsis: in 10kg water, add the 13kg white sugar, be heated to dissolve liquid glucose, naturally cool to and add in the skin slag grog behind the normal temperature and turn evenly; Yeast saccharomyces cerevisiae 50g is joined in 35 ℃ of warm water of 12kg and give activation, when yeast soln produces more intensive bubble, add in the grog and turn evenly, build with plastic cloth; Turn every day 2~3 times; To the 6th day the fermentation finish, this moment grog alcoholic strength be 6~7%, form rarer solid-liquid mixing beer;
2. acetic fermentation: get the mash 1~2kg that separates out on beer top, 40g mixed type acetic acid bacteria strain is added wherein and shakes dissolving, add in the beer again; Fully turn evenly, build, treat that the beer temperature rises to 30~35 ℃ with plastic cloth; Add to steam in 30 minutes through electric steamer and pass through and cooled Testa Tritici 150kg, turn evenly, add the 150kg rice husk again and fully turn evenly; Build with plastic cloth, fall pond and turning 2 times every day, keep 30~35 ℃ of temperature; Preventing that material temperature is too high surpasses 40 ℃ and imitation frosted glass, and total acid reaches 5~7g/L and no longer continues to rise fermentation ends after 7 days;
(3) system vinegar base: add salt 4kg in the grog pond, turn evenly, cover two bed thickness plastic cloths again after; Single pin is stepped on to closely not loose with compacting vinegar base, after 5-6 days, takes out grog base 90kg and makes to drench vinegar usefulness; The remaining vinegar base of compacting continues on for ageing, increases the generation of flavour substances;
(4) drench vinegar: in another clean stainless steel square pond, put into the nontoxic clean plastics Turnround basket that dress fruit is used, the soft plastics screen cloth of basket Nei Pu aperture 1~2mm is packed 90kg grog base in the basket into; Xiang Chizhong adds 90kg clear water to submergence vinegar base surface, soaks 2~3 days, forms vinegar liquid; Open stainless steel pond bottom valve again and emit whole vinegar liquid; The screen filtration that this vinegar liquid is spread in Turnround basket is clarification vinegar, and is the same; The water that in the stainless steel square pond, adds for the third time with vinegar base equivalent for the second time, can obtain two vinegar, three vinegar; Three vinegar are added to as yet not soak or only to soak to soak in first and second the equivalent vinegar base again obtain that color and luster is dark, the higher former fruit vinegar of acidity, at last three roads are drenched the former fruit vinegar that and mix, be stored in and seal ageing in the pithos;
(5) ageing: former fruit vinegar packed into store in the pithos, fill 90kg in the cylinder, adding its weight 0.1% is the POTASSIUM SORBATE GRANULAR WHITE of 90g, leaves standstill after airtight the sealing 2~3 months;
(6) allotment:
8 kinds of spices are: anise, sweet fennel, Chinese prickly ash, cloves, cassia bark, cardamom, rhizoma zingiberis, dried green pepper, and each expects that consumption is identical;
(7) filter: diatomite filtration;
(8) bottling, sterilization, cooling, finished product: in the vial of packing into and capping, put into 70~75 ℃ constant-temperature hot water sterilization 15~20 minutes, take out be loaded in the Turnround basket naturally cooling or the cooling of water spray after, decals, vanning.
2. fragrant pear fruit vinegar production method is characterized in that:
(1) protecting look handles: 200kg bergamot pear skin slag is placed the stainless steel square pond, add the sulfurous acid of 100ml concentration 6%, turn evenly, i.e. the cutification residue raw material;
(2) fermentation:
1. zymamsis: in the skin residue raw material, add liquid glucose and yeast juice, fully turn evenly, build with plastic cloth; Turn every day 2~3 times, fermenting to the 7th day finishes, and this moment, the alcoholic strength of raw material was 5~7%; Form rarer solid-liquid mixing beer, aforementioned liquid glucose is in 10kg water, to add the 13kg white sugar, is heated to the dissolving gained; Yeast juice is yeast saccharomyces cerevisiae 50g to be joined in 35 ℃ of warm water of 12kg give activation, when yeast soln produces more intensive bubble become;
2. acetic fermentation: identical with the said method of 2. acetic fermentation in the claim 1, but Testa Tritici is handled without overheated steaming but is directly admixed in the beer;
(3) system vinegar base: add salt 4kg in the raw material pond, take out vinegar base 90kg at last and make to drench vinegar usefulness, all the other all are same as the said method of (3) system vinegar base in the claim 1;
(4) drench vinegar: the said method of vinegar is drenched in (4) that are same as in the claim 1;
(5) ageing: be same as the said method of (5) ageing in the claim 1;
(6) allotment: said method is allocated in (6) that are same as in the claim 1;
(7) filter: said method is filtered in (7) that are same as in the claim 1;
(8) bottling, sterilization, cooling, finished product: be same as (8) bottling, sterilization, cooling, the said method of finished product in the claim 1.
CN2007100046185A 2007-01-10 2007-01-10 Fragrant pear fruit vinegar production technology CN101041803B (en)

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CN101475900B (en) * 2009-01-20 2012-05-02 轮台县华隆农林业开发有限公司 Production process for brewing apricot fruit vinegar from apricot peel pomace
CN101589827B (en) * 2009-05-27 2012-03-28 山东轻工业学院 Chitooligosaccharide-containing fruit vinegar beverage and preparation method thereof
CN102031222B (en) * 2009-09-28 2014-04-16 张孟祥 Clovershrub health-care rice vinegar and brewing method thereof
CN103519276B (en) * 2011-01-31 2014-12-10 宁波博高国际贸易有限公司 Production method of heat clearing and toxin removing vinegar drink
CN102366140B (en) * 2011-10-27 2013-07-31 王金民 Preparation method of chrysanthemum-flavored fruit vinegar beverage
CN102429277B (en) * 2011-10-27 2013-07-31 王金民 Technology for preparing double-pear fruit vinegar beverage
CN103642663A (en) * 2013-12-22 2014-03-19 罗世灼 Healthcare vinegar
CN104293638A (en) * 2014-09-22 2015-01-21 胡本奎 Manufacturing method of bergamot pear fruit vinegar
CN104450483A (en) * 2014-12-13 2015-03-25 黄成博 Method for brewing litchi fruit vinegar
CN105670899A (en) * 2016-03-29 2016-06-15 史占彪 Vinegar using pear juice as main material and production method of vinegar
CN106244409A (en) * 2016-08-25 2016-12-21 明毅强 A kind of brewing method of Fructus Ulmus preparatium seed health promoting vinegar
CN106947680A (en) * 2017-03-28 2017-07-14 阜南椰枫食品有限公司 A kind of fermentation process of selenium-rich pears slag
CN107164206A (en) * 2017-06-20 2017-09-15 山西峰秦蕈菌农业科技有限公司 A kind of edible mushroom vinegar and preparation method thereof

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