CN101611850A - The production technology of maltose vinegar stachys sieboldii can - Google Patents
The production technology of maltose vinegar stachys sieboldii can Download PDFInfo
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- CN101611850A CN101611850A CN200810068802A CN200810068802A CN101611850A CN 101611850 A CN101611850 A CN 101611850A CN 200810068802 A CN200810068802 A CN 200810068802A CN 200810068802 A CN200810068802 A CN 200810068802A CN 101611850 A CN101611850 A CN 101611850A
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- maltose
- vinegar
- stachys sieboldii
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- production technology
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- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The production technology of maltose vinegar stachys sieboldii can is to add cold boiling water fermentation with maltose to make the female vinegar of maltose, get the female vinegar of maltose, add the fermentation of maltose, mountain spring water again and make maltose vinegar, the salt and the sugar that in maltose vinegar, add proper amount of edible, also can add capsicum water again, make maltose vinegar soup juice, make stachys sieboldii can with this soup juice, made maltose vinegar stachys sieboldii can pure taste, unique flavor have bigger potentiality to be exploited.
Description
Technical field
The present invention relates to the technical field of typical local food processing and fabricating method, relate in particular to a kind of production technology of maltose vinegar stachys sieboldii can.
Background technology
Mostly the production and processing of existing stachys sieboldii can is to adopt glacial acetic acid, citric acid to be mixed with soup and to carry out processing and fabricating, and it exists the pure inadequately problem of taste of stachys sieboldii can, the requirement that does not reach green natural food.So researched and developed and a kind ofly made acid with the pure natural raw material and process stachys sieboldii can, the product mouthfeel of being produced is purer, more can excite appetite of people, such stachys sieboldii can has more potentiality to be exploited.
Summary of the invention
The production technology of maltose vinegar stachys sieboldii can of the present invention, it is a kind of with the general different new production technology of stachys sieboldii can processing method.Its objective is and adopt this new technology can produce unique flavor, have more the typical local food of green natural, maltose vinegar stachys sieboldii can.Its technological process is: add cold boiling water with the maltose of the corn or the big metric system by 3 to 7 weight ratio, make maltose mother vinegar through fermentation in 20 days; Get maltose female vinegar, maltose again, drink three kinds of raw materials of grade mountain spring water by 1 to 3 to 50 weight ratio mixed preparing, in the food grade of packing into the container, be positioned over 18-22 ℃ indoor fermentation 30 days maltose vinegar; In maltose vinegar, add salt and sucrose by 54 to 2.5 weight ratios again than 1-1.2; Also can add an amount of capsicum water according to different taste and make maltose vinegar soup juice, this maltose vinegar soup juice is injected the Chinese artichoke raw material that glass jar was handled, was contained in to salt marsh, steam high-temperature sterilization sterilization, tighten lid, promptly become the maltose vinegar stachys sieboldii can product of unique flavor after cooling.Adopt the beneficial effect of the technical program to be: with the stachys sieboldii can that this new technology is produced, unique flavor, mouthfeel is pure and mild, and has the characteristic of pure natural, has more potentiality to be exploited.
Description of drawings
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The specific embodiment
At first be the making of the female vinegar of maltose, put into the 3kg maltose that corn or rice make in container, add the cold boiling water of 7kg, stir evenly, be positioned over indoorly, after fermentation in 20 days, it is standby promptly to make the female vinegar of maltose.Second step packed the female vinegar 1kg of maltose, maltose 3kg, these three kinds of raw materials of mountain spring water 50kg of drinking level in the food grade Plastic Drum, suitably stirred, and made the indoor fermentation 30 days that it evenly is positioned over 18-22 ℃ after mixing, maltose vinegar.The 3rd step added salt 2.5kg again in the above-mentioned 54kg maltose vinegar of making, sucrose 1-1.2kg can add the capsicum water that the 0.5-1.5kg capsicum is made again according to different taste, promptly obtains maltose vinegar soup juice.The 4th step will pack in the glass jar through the Chinese artichoke that salt marsh was handled, injection maltose vinegar soup juice in jar then, and it is to spend that the Chinese artichoke upper epidermis can be immersed in the maltose vinegar soup juice; With steam high-temperature sterilization sterilization, tighten lid again, become the maltose vinegar stachys sieboldii can of unique flavor after cooling.
Claims (1)
1, the production technology of maltose vinegar stachys sieboldii can, it is characterized in that: the weight ratio with maltose 3 to 7 adds cold boiling water, made the female vinegar of maltose in 20 days through fermenting, again with maltose female vinegar, maltose, drink grade mountain spring water and three kinds of raw materials mixed by 1 to 3 to 50 weight ratio, place 18-22 ℃ indoor spontaneous fermentation to make maltose vinegar in 30 days; Make maltose vinegar soup juice with salt, sucrose by 54 to 2.5 again than 1-1.2 weight ratio in the maltose vinegar that above-mentioned three kinds of raw materials are made; Maltose vinegar soup juice is injected in the Chinese artichoke tinning of again salt marsh being handled, and makes maltose vinegar stachys sieboldii can in this way.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810068802A CN101611850A (en) | 2008-06-27 | 2008-06-27 | The production technology of maltose vinegar stachys sieboldii can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810068802A CN101611850A (en) | 2008-06-27 | 2008-06-27 | The production technology of maltose vinegar stachys sieboldii can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101611850A true CN101611850A (en) | 2009-12-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810068802A Pending CN101611850A (en) | 2008-06-27 | 2008-06-27 | The production technology of maltose vinegar stachys sieboldii can |
Country Status (1)
| Country | Link |
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| CN (1) | CN101611850A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524364A (en) * | 2012-02-17 | 2012-07-04 | 河南科技大学 | Method for making Stachysfloridona soft can |
| CN103815398A (en) * | 2014-02-18 | 2014-05-28 | 湖北楚蒡源生态农业有限公司 | Infused Chinese caterpillar fungus ginseng and preparation method thereof |
| CN108783389A (en) * | 2018-06-26 | 2018-11-13 | 广西科技师范学院 | A kind of special baste of fish in sweet and sour sauce and preparation method thereof |
-
2008
- 2008-06-27 CN CN200810068802A patent/CN101611850A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524364A (en) * | 2012-02-17 | 2012-07-04 | 河南科技大学 | Method for making Stachysfloridona soft can |
| CN103815398A (en) * | 2014-02-18 | 2014-05-28 | 湖北楚蒡源生态农业有限公司 | Infused Chinese caterpillar fungus ginseng and preparation method thereof |
| CN108783389A (en) * | 2018-06-26 | 2018-11-13 | 广西科技师范学院 | A kind of special baste of fish in sweet and sour sauce and preparation method thereof |
| CN108783389B (en) * | 2018-06-26 | 2021-08-31 | 广西科技师范学院 | Special sauce for sweet and sour fish and preparation method thereof |
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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: 20091230 |