CN102715596A - Process for producing vinegar-soaking peanuts and produced peanut vinegar and vinegar peanuts - Google Patents
Process for producing vinegar-soaking peanuts and produced peanut vinegar and vinegar peanuts Download PDFInfo
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- CN102715596A CN102715596A CN2012102224826A CN201210222482A CN102715596A CN 102715596 A CN102715596 A CN 102715596A CN 2012102224826 A CN2012102224826 A CN 2012102224826A CN 201210222482 A CN201210222482 A CN 201210222482A CN 102715596 A CN102715596 A CN 102715596A
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Abstract
The invention discloses a process for producing vinegar-soaking peanuts, and belongs to the technical field of table vinegar brewing. The process comprises the following steps of: pouring soaking ageless basic blending vinegar which accounts for 50 percent of the total weight of vinegar-soaking peanuts and serves as basic vinegar into 50 weight percent of cleaned and dried peanuts, so that the peanuts are flooded by the vinegar; and packaging for fermenting. The invention also provides peanut vinegar and vinegar peanuts which are prepared by the production process. The production process is simple; and the vinegar and the peanuts which are prepared by the process have the effects of health care and treatment.
Description
Technical field
The present invention relates to the vinegar brewing technical field, the particularly a kind of production technology of vinegar bubble peanut and peanut vinegar, the vinegar peanut of production.
Background technology
Vinegar; Be used as flavouring on the traditional sense uses always; Simultaneously; Successive dynasties, medical scholar found that also vinegar has certain medical value, and modern medicine proves that also vinegar has acid-base balance and the functions such as enhancing liver and kidney function that elimination is tired, help digest, be beneficial to absorption, prevention aging, antibiotic and sterilizing, hemangiectasis, beauty and skin care, control obesity, adjusting blood to human body.
Along with expanding economy, people's level of consumption improves day by day, and traditional condiment is also had higher requirement, and still, the vinegar that adopts traditional handicraft to make does not have the specific nutrition composition, can not adapt to the needs of market competition, can not satisfy people's consumption demand.
Summary of the invention
First purpose of the present invention is to provide the production technology of the simple vinegar bubble of a kind of technology peanut.
Second purpose of the present invention is to provide a kind of multiple function that not only has traditional vinegar of making according to the production technology of above-mentioned vinegar bubble peanut, and has the peanut vinegar of health care, therapeutic action.
The 3rd purpose of the present invention is to provide a kind of vinegar peanut of making according to the production technology of above-mentioned vinegar bubble peanut with health care, therapeutic action.
In order to solve first problem set forth above; The present invention provides following technical scheme: to steep not old basic blending vinegar as basic vinegar; Getting the said total amount that accounts for is 50% the not old basic blending vinegar of bubble and through cleaning peanut 50% weight portion that dries up; To steep not old basic blending vinegar and pour in the peanut, and flood peanut, ferment after the encapsulation.
Preferably, the production technology of vinegar of the present invention bubble peanut also comprises rock sugar, and said peanut and the rock sugar form with one deck peanut, one deck rock sugar is stacked.
Preferably, the production technology of vinegar bubble peanut of the present invention, said rock sugar total amount accounts for 1/2nd of the not old basic blending vinegar total amount of bubble.
Preferably, the production technology of vinegar bubble peanut of the present invention, said sealing, fermentation are in the glass capsulation jar, to carry out, said glass capsulation jar is through clean, hot water sterilization, also oven dry.
Preferably, the production technology of vinegar bubble peanut of the present invention, said fermentation time is 3 months to 6 months.
In order to solve second problem set forth above; The present invention provides following technical scheme: a kind of peanut vinegar of producing according to the production technology of above-mentioned vinegar bubble peanut; It is to steep the peanut deblocking with said through the vinegar after the fermentation in 3 months to 6 months, and makes peanut vinegar after filtering.
In order to solve the 3rd problem set forth above; The present invention provides following technical scheme: a kind of vinegar peanut of producing according to the production technology of above-mentioned vinegar bubble peanut; It is to steep the peanut deblocking with said through the vinegar after the fermentation in 3 months to 6 months, and makes the vinegar peanut after filtering.
Beneficial effect of the present invention is:
Owing to be with making in the not old basic blending vinegar of peanut bubble, nutritional labelings such as the carrotene that contains of peanut, vitamin B1, vitamin B2, vitamin E, folic acid, vegetable protein, isoflavones element, anthocyanidin all immerse in the vinegar like this, so contain abundant vitamin and various trace element among the present invention; Can promote to grow, promote cell development, improve intelligence; Anti-aging, premature senescence resistance, nourishing lengthens one's life, and moistens the lung and relieve the cough; Appetizing, blood coagulation, hemostasis, prevention coronary heart disease; Grow the logical breast of blood, the anti-cancer of the brain is the healthy flavouring with health care, therapeutic action.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail, but embodiment of the present invention is not limited thereto.
Embodiment one
The production technology of vinegar bubble peanut of the present invention is following:
The first step, get peanut 600 gram (needing dry up) through cleaning, rock sugar 300 grams (rock sugar amount can increase add deduct or do not add), glass capsulation jar (2 liters of dresses) is cleaned, hot water sterilization, oven dry back are subsequent use.
Second goes on foot, piles up with the mode of one deck peanut, one deck rock sugar and put into bottle, pours 600 milliliters of the not old basic blending vinegar of bubble into, floods peanut, and the envelope jar ferments.
The 3rd step, if will produce peanut vinegar, then fermented deblocking then, and make peanut vinegar after filtering 3 months; If will produce the vinegar peanut of pickling, then soak deblocking after 3 months equally, and make the vinegar peanut after filtering.
In present embodiment; Steeping not old basic blending vinegar is a kind of vinegar; In fact according to being that 24% glutinous rice, 8% Semen setariae, 8% glutinous husked kaoliang are major ingredient to account for total amount; Add wheat bran, cavings, jowar shell and the rice husk mixture that accounts for total amount 60% then; Steam material, alcoholic fermentation, acetic fermentation, smoked training, make the finished product Shanxi mature vinegar after drenching vinegar, ageing, sterilization through the traditional handicraft of Shanxi mature vinegar, and in the Shanxi mature vinegar that makes, get in 4.5～9 ° basic vinegar 100 weight portions and add honey 2 weight portions, Radix Glycyrrhizae 1 weight portion and the fruit of Chinese magnoliavine 0.5 weight portion, make the not old basic blending vinegar of finished product bubble.
Embodiment two
In the present embodiment, other are identical with embodiment one, and difference is:
If will produce peanut vinegar, then fermented 6 months, deblocking then, and make peanut vinegar after filtering;
If will produce the vinegar peanut of pickling, then soak deblocking after 6 months equally, and make the vinegar peanut after filtering.
The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. the production technology of vinegar bubble peanut; To steep not old basic blending vinegar as basic vinegar; It is characterized in that: getting the said total amount that accounts for is 50% the not old basic blending vinegar of bubble and through cleaning peanut 50% weight portion that dries up; To steep not old basic blending vinegar and pour in the peanut, and flood peanut, ferment after the encapsulation.
2. the production technology of vinegar according to claim 1 bubble peanut is characterized in that: also comprise rock sugar, said peanut and the rock sugar form with one deck peanut, one deck rock sugar is stacked.
3. the production technology of vinegar bubble peanut according to claim 2, it is characterized in that: said rock sugar total amount accounts for 1/2nd of the not old basic blending vinegar total amount of bubble.
4. the production technology of vinegar bubble peanut according to claim 3 is characterized in that: said sealing, fermentation are in the glass capsulation jar, to carry out, and said glass capsulation jar is through clean, hot water sterilization, also oven dry.
5. the production technology of vinegar bubble peanut according to claim 4, it is characterized in that: said fermentation time is 3 months to 6 months.
6. the peanut vinegar produced of the production technology of a vinegar according to claim 5 bubble peanut is characterized in that: will be said vinegar after by fermentation steep the peanut deblocking, and make peanut vinegar after filtering.
7. the vinegar peanut produced of the production technology of a vinegar according to claim 5 bubble peanut is characterized in that: will be said vinegar after by fermentation steep the peanut deblocking, and make the vinegar peanut after filtering.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102224826A CN102715596A (en) | 2012-07-02 | 2012-07-02 | Process for producing vinegar-soaking peanuts and produced peanut vinegar and vinegar peanuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102224826A CN102715596A (en) | 2012-07-02 | 2012-07-02 | Process for producing vinegar-soaking peanuts and produced peanut vinegar and vinegar peanuts |
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| Publication Number | Publication Date |
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| CN102715596A true CN102715596A (en) | 2012-10-10 |
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| CN2012102224826A Pending CN102715596A (en) | 2012-07-02 | 2012-07-02 | Process for producing vinegar-soaking peanuts and produced peanut vinegar and vinegar peanuts |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099273A (en) * | 2012-12-13 | 2013-05-15 | 陈显贵 | Functional health drink prepared from honey, vinegar, egg liquid and peanut dew |
| CN103300440A (en) * | 2013-06-09 | 2013-09-18 | 山西三盛合酿造有限公司 | Millet vinegar beverage and preparation method thereof |
| CN104872731A (en) * | 2014-02-28 | 2015-09-02 | 黄海东 | Vinegar peanut processing method |
| CN105639567A (en) * | 2016-01-12 | 2016-06-08 | 佛山科学技术学院 | Preparation method for honey-vinegar peanuts |
| CN109868202A (en) * | 2019-04-09 | 2019-06-11 | 杜明义 | A kind of calcium vinegar and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6225951A (en) * | 1985-07-25 | 1987-02-03 | Hohnen Oil Co Ltd | Production of nut dressing |
| CN1142911A (en) * | 1996-05-31 | 1997-02-19 | 汪寿荣 | Vinegar bean health food and its preparing method |
| CN1733893A (en) * | 2005-08-12 | 2006-02-15 | 王三狗 | Fungus vinegar and its production process |
| CN101703281A (en) * | 2009-11-16 | 2010-05-12 | 铁岭佳东花生制品有限公司 | Method for preparing vinegar pickled peanuts |
| CN102366071A (en) * | 2011-10-17 | 2012-03-07 | 江苏恒顺醋业股份有限公司 | Bittern and method for infusing vinegar peanut |
-
2012
- 2012-07-02 CN CN2012102224826A patent/CN102715596A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6225951A (en) * | 1985-07-25 | 1987-02-03 | Hohnen Oil Co Ltd | Production of nut dressing |
| CN1142911A (en) * | 1996-05-31 | 1997-02-19 | 汪寿荣 | Vinegar bean health food and its preparing method |
| CN1733893A (en) * | 2005-08-12 | 2006-02-15 | 王三狗 | Fungus vinegar and its production process |
| CN101703281A (en) * | 2009-11-16 | 2010-05-12 | 铁岭佳东花生制品有限公司 | Method for preparing vinegar pickled peanuts |
| CN102366071A (en) * | 2011-10-17 | 2012-03-07 | 江苏恒顺醋业股份有限公司 | Bittern and method for infusing vinegar peanut |
Non-Patent Citations (2)
| Title |
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| 冯德一: "《酱油食醋生产技术》", 31 March 1983, 黑龙江科学技术出版社 * |
| 王光慈: "老醋花生降血压", 《小康生活》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099273A (en) * | 2012-12-13 | 2013-05-15 | 陈显贵 | Functional health drink prepared from honey, vinegar, egg liquid and peanut dew |
| CN103300440A (en) * | 2013-06-09 | 2013-09-18 | 山西三盛合酿造有限公司 | Millet vinegar beverage and preparation method thereof |
| CN103300440B (en) * | 2013-06-09 | 2014-08-06 | 山西三盛合酿造有限公司 | Millet vinegar beverage and preparation method thereof |
| CN104872731A (en) * | 2014-02-28 | 2015-09-02 | 黄海东 | Vinegar peanut processing method |
| CN105639567A (en) * | 2016-01-12 | 2016-06-08 | 佛山科学技术学院 | Preparation method for honey-vinegar peanuts |
| CN109868202A (en) * | 2019-04-09 | 2019-06-11 | 杜明义 | A kind of calcium vinegar and preparation method thereof |
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Application publication date: 20121010 |