CN101130740A - Method of producing edible vinegar - Google Patents
Method of producing edible vinegar Download PDFInfo
- Publication number
- CN101130740A CN101130740A CNA2007100258117A CN200710025811A CN101130740A CN 101130740 A CN101130740 A CN 101130740A CN A2007100258117 A CNA2007100258117 A CN A2007100258117A CN 200710025811 A CN200710025811 A CN 200710025811A CN 101130740 A CN101130740 A CN 101130740A
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- CN
- China
- Prior art keywords
- vinegar
- rice
- kilogram
- unstrained spirits
- wort
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a making method of edible vinegar, which comprises the following parts: 40-50kg rice, 4-5kg salt, 0. 4-3kg fermented rice, 1-2kg Chinese yeast, 70-80kg wheat bran and 8-10kg chaff. The invention makes the edible vinegar abundantly nutritious with delicate fragrance, which is beneficial for human health to improve the taste.
Description
Technical field
The invention belongs to a kind of food brewages.
Background technology
Along with improving constantly of people's living standard, people also require more and more higher to the quality of living, and the food that absorbs every day not only requirement can be kept the nutrition of needed by human body, and requires to possess certain health care and help effect.The effect of vinegar obtains popular approval since ancient times, is pursuing under the safe uphold nature consumption new trend, and its importance gains universal acceptance once more.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of vinegar.
Technical solution of the present invention is: a kind of preparation method of vinegar, and it is to be main raw material with the rice, composition is rice 40-50 kilogram, salt 4-5 kilogram, wheat koji 0.4-3 kilogram, yeast for brewing rice wine 1-2 kilogram, wheat bran 70-80 kilogram, rice chaff 8-10 kilogram.
Advantage of the present invention is: vinegar is nutritious, and fragrant is arranged, and is of value to HUMAN HEALTH, improves taste.Its preparation method is: 1) rice is put into the pond and soak, pull out with clear water and remove white slurry, drain the back and steam to well-done;
2) admix medicinal liquor after the taking-up cooling, put into cylinder after 3 days;
3) add wheat koji, low temperature fermentation 14 days;
4) take out distiller's wort and put into vat, add wheat bran, mix solid-state;
5) again rice chaff is added on the distiller's wort face, adds the vinegar unstrained spirits of fermenting-ripening;
6) distiller's wort and rice chaff and sophisticated vinegar unstrained spirits are mixed, stir once every day.
7) after the vinegar unstrained spirits maturation with salt, then with cylinder sealing and fermenting 1 month;
8) the vinegar unstrained spirits after the taking-up ageing is put into vinegar showering cylinder, adds cream-coloured liquid, and immersion is drenched vinegar 3 times after half a day;
9) a vinegar clarification heated and boiled is got product.
Embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
The rice of getting is put into the pond for 50 kilograms and is soaked, and pulls out with clear water and removes white slurry, drains the back and steams to well-done; Admix 1 kilogram in medicinal liquor after taking out cooling, put into cylinder after 3 days; Add wheat koji, low temperature fermentation 14 days; Take out distiller's wort and put into vat, add 80 kilograms in wheat bran, mix solid-state; Again rice chaff is added on the distiller's wort face, adds the vinegar unstrained spirits of fermenting-ripening; Distiller's wort and rice chaff and sophisticated vinegar unstrained spirits are mixed, and stir once every day.After the vinegar unstrained spirits maturation with 4.5 kilograms of salt, then with cylinder sealing and fermenting 1 month; Vinegar unstrained spirits after the taking-up ageing is put into vinegar showering cylinder, adds cream-coloured liquid, and immersion is drenched vinegar 3 times after half a day; A vinegar clarification heated and boiled is got product.
Claims (2)
1. the preparation method of a vinegar, it is to be main raw material with the rice, composition is rice 40-50 kilogram, salt 4-5 kilogram, wheat koji 0.4-3 kilogram, 8～10 kilograms of yeast for brewing rice wine 1-2 kilograms, wheat bran 70-80 kilogram, rice chaff.
2. the preparation method of a kind of Xiangfei vinegar according to claim 1 is characterized in that:
1) rice is put into the pond and soak, pull out with clear water and remove white slurry, drain the back and steam to well-done;
2) admix medicinal liquor after the taking-up cooling, put into cylinder after 3 days;
3) add wheat koji, low temperature fermentation 14 days;
4) take out distiller's wort and put into vat, add wheat bran, mix solid-state;
5) again rice chaff is added on the distiller's wort face, adds the vinegar unstrained spirits of fermenting-ripening;
6) distiller's wort and rice chaff and sophisticated vinegar unstrained spirits are mixed, stir once every day.
7) after the vinegar unstrained spirits maturation with salt, then with cylinder sealing and fermenting 1 month;
8) the vinegar unstrained spirits after the taking-up ageing is put into vinegar showering cylinder, adds cream-coloured liquid, and immersion is drenched vinegar 3 times after half a day;
9) a vinegar clarification heated and boiled is got product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100258117A CN101130740A (en) | 2007-08-01 | 2007-08-01 | Method of producing edible vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100258117A CN101130740A (en) | 2007-08-01 | 2007-08-01 | Method of producing edible vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101130740A true CN101130740A (en) | 2008-02-27 |
Family
ID=39128146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100258117A Pending CN101130740A (en) | 2007-08-01 | 2007-08-01 | Method of producing edible vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101130740A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876557A (en) * | 2012-10-26 | 2013-01-16 | 周立学 | Pepper vinegar |
| CN103243014A (en) * | 2013-05-14 | 2013-08-14 | 成都香花食品有限公司 | Vinegar fermenting recipe |
| CN106675986A (en) * | 2016-12-19 | 2017-05-17 | 黄腾庆 | Vinegar brewing method by adding watermelon peels |
| CN108330053A (en) * | 2018-04-03 | 2018-07-27 | 镇江市恒升酿造有限公司 | A kind of flavor aromatic vinegar brewage process |
-
2007
- 2007-08-01 CN CNA2007100258117A patent/CN101130740A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876557A (en) * | 2012-10-26 | 2013-01-16 | 周立学 | Pepper vinegar |
| CN102876557B (en) * | 2012-10-26 | 2013-11-06 | 周立学 | Pepper vinegar |
| CN103243014A (en) * | 2013-05-14 | 2013-08-14 | 成都香花食品有限公司 | Vinegar fermenting recipe |
| CN106675986A (en) * | 2016-12-19 | 2017-05-17 | 黄腾庆 | Vinegar brewing method by adding watermelon peels |
| CN108330053A (en) * | 2018-04-03 | 2018-07-27 | 镇江市恒升酿造有限公司 | A kind of flavor aromatic vinegar brewage process |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080227 |