CN102732412A - Production process of vinegar-soaked black beans, and produced black bean vinegar and vinegar-soaked black beans - Google Patents
Production process of vinegar-soaked black beans, and produced black bean vinegar and vinegar-soaked black beans Download PDFInfo
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- CN102732412A CN102732412A CN2012102225227A CN201210222522A CN102732412A CN 102732412 A CN102732412 A CN 102732412A CN 2012102225227 A CN2012102225227 A CN 2012102225227A CN 201210222522 A CN201210222522 A CN 201210222522A CN 102732412 A CN102732412 A CN 102732412A
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Abstract
The invention discloses a production process of vinegar-soaked black beans. The invention belongs to the technical field of edible vinegar brewing. The process comprises the steps that: a never-aged basic aromatic vinegar is adopted as base vinegar; the never-aged basic aromatic vinegar with an amount accounting for 50% of a total amount, and 50% by weight of cleaned and air-dried black beans are prepared; the never-aged basic aromatic vinegar is poured into the black beans, and the black beans are immersed in the never-aged basic aromatic vinegar; and the mixture is sealed, and fermentation is carried out. The invention also provides black bean vinegar and vinegar-soaked black beans produced with the process. The process provided by the invention is simple. The black bean vinegar and vinegar-soaked black beans provided by the invention has functions of health preserving and treating.
Description
Technical field
The present invention relates to the vinegar brewing technical field, the particularly a kind of production technique of vinegar bubble black soya bean and black soya bean vinegar, the aceko-black beans of production.
Background technology
Vinegar; Be used as seasonings on the traditional sense uses always; Simultaneously; Successive dynasties medicine scholar finds that also vinegar has certain pharmaceutical use, and modern medicine also proves, vinegar to human body Ginseng Extract is arranged, help digest, be beneficial to absorptions, prevention aging, antibiotic and sterilizing, vasodilation, beauty and skin care, control are fat, the acid and the functions such as enhancing liver and kidney function of adjusting blood.
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 technology to make does not have the specific nutrition composition, can not adapt to the needs of market competition, can not satisfy people's consumers demand.
Summary of the invention
First purpose of the present invention is to provide the production technique of the simple vinegar bubble of a kind of technology black soya bean.
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 technique of above-mentioned vinegar bubble black soya bean, and has the black soya bean vinegar of health care, therapeutic action.
The 3rd purpose of the present invention is to provide a kind of aceko-black beans of making according to the production technique of above-mentioned vinegar bubble black soya bean with health care, therapeutic action.
In order to solve first problem set forth above; The present invention provides following technical scheme: a kind of production technique of vinegar bubble black soya bean; As basic vinegar, getting the said total amount that accounts for is 50% the not old basic blending vinegar of bubble and through cleaning black soya bean 50% weight part that dries up, and will steep not old basic blending vinegar and pour in the black soya bean with the not old basic blending vinegar of bubble; And flooded black soya bean, ferment after the encapsulation.
Preferably, the production technique of vinegar of the present invention bubble black soya bean also comprises rock sugar, and said black soya bean and the rock sugar form with one deck black soya bean, one deck rock sugar is stacked.
Preferably, the production technique of vinegar bubble black soya bean 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 technique of vinegar bubble black soya bean 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 technique of vinegar bubble black soya bean 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 black soya bean vinegar of producing according to the production technique of above-mentioned vinegar bubble black soya bean; It is with the vinegar bubble black soya bean deblocking after fermenting through 3 months to 6 months, and makes black soya bean vinegar after filtering.
In order to solve the 3rd problem set forth above; The present invention provides following technical scheme: a kind of aceko-black beans of producing according to the production technique of above-mentioned vinegar bubble black soya bean; It is with the vinegar bubble black soya bean deblocking after fermenting through 3 months to 6 months, and makes the aceko-black beans after filtering.
Beneficial effect of the present invention is:
Because nutritive ingredients such as the Serlabo that black soya bean contains, VITMAIN B1, Wei ShengsuB2, vitamin E, folic acid, vegetable protein, NOVASOY 400 element, cyanidin(e) all immerse in the vinegar; So contain abundant VITAMINs and various trace element among the present invention; Can remove interior free yl; Reduce wrinkle of skin; Prevent and treat frequent micturition, the soreness of waist, effects such as leukorrhagia, lower abdomen are cold, black of climacterium syndrome, enriching yin and nourishing kidney, diuresis of blood circulation promoting, nourishing blood for improving eyesight, eliminating inflammation and expelling toxin, consumer edema, the calcareous absorption of help, treatment sclerotin vegetables pine, the arthralgia of releiving, hairdressing are the healthy seasonings with health care, therapeutic action; The black soya bean that same the present invention makes has above-mentioned various effects.
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 technique of vinegar bubble black soya bean of the present invention is following:
The first step, get black soya bean 600 grams of cleaning and drying up, and rock sugar 300 grams (the rock sugar amount can increase or reduce or not add), and glass capsulation jar (2 liters of dresses) is cleaned also hot water sterilization, dry for standby then.
Second goes on foot, piles up with the mode of one deck black soya bean, one deck rock sugar and put into bottle, pours 600 milliliters of rice vinegars into, floods black soya bean, and the envelope jar ferments.
The 3rd step, if will produce black soya bean vinegar, then fermented deblocking then, and make black soya bean vinegar after filtering 3 months; If will production aceko-black beans, then soak 3 months deblockings then, and make aceko-black beans, i.e. edible 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 Sorghum vulgare Pers. 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, zymamsis, acetic fermentation, smoked training, make the finished product Shanxi mature vinegar after drenching vinegar, ageing, sterilization through the traditional technology of Shanxi mature vinegar, and in the Shanxi mature vinegar that makes, get in 4.5～9 ° basic vinegar 100 weight parts and add honey 2 weight parts, Radix Glycyrrhizae 1 weight part and shizandra berry 0.5 weight part, the not old basic blending vinegar of the finished product that makes bubble.
Embodiment two
In the present embodiment, other steps are identical with embodiment one, do not allow part to be:
If will produce black soya bean vinegar, then carry out soaking fermentation 6 months deblocking then, and make black soya bean vinegar, i.e. edible after filtering;
If will production aceko-black beans, then carry out soaking fermentation 6 months deblocking then, and make aceko-black beans, i.e. edible 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 technique of vinegar bubble black soya bean; 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 black soya bean 50% weight part that dries up; To steep not old basic blending vinegar and pour in the black soya bean, and flood black soya bean, ferment after the encapsulation.
2. the production technique of vinegar according to claim 1 bubble black soya bean is characterized in that: also comprise rock sugar, said black soya bean and the rock sugar form with one deck black soya bean, one deck rock sugar is stacked.
3. the production technique of vinegar bubble black soya bean 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 technique of vinegar bubble black soya bean 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 technique of vinegar bubble black soya bean according to claim 4, it is characterized in that: said fermentation time is 3 months to 6 months.
6. the black soya bean vinegar produced of the production technique of a vinegar according to claim 5 bubble black soya bean is characterized in that: will be said vinegar after by fermentation steep the black soya bean deblocking, and make black soya bean vinegar after filtering.
7. the aceko-black beans produced of the production technique of a vinegar according to claim 5 bubble black soya bean is characterized in that: will be said vinegar after by fermentation steep the black soya bean deblocking, and make the aceko-black beans after filtering.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102225227A CN102732412A (en) | 2012-07-02 | 2012-07-02 | Production process of vinegar-soaked black beans, and produced black bean vinegar and vinegar-soaked black beans |
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| CN2012102225227A CN102732412A (en) | 2012-07-02 | 2012-07-02 | Production process of vinegar-soaked black beans, and produced black bean vinegar and vinegar-soaked black beans |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156129A (en) * | 2013-03-15 | 2013-06-19 | 李运乃 | Black medical soybean food obtained by immersing black soybean through life-cultivating and health-care vinegar medical tea to carry out biological fermentation |
| CN103719743A (en) * | 2014-01-07 | 2014-04-16 | 江苏省农业科学院 | Preparation method of high-antioxidant broad beans processed with vinegar and product |
| CN103719745A (en) * | 2014-01-19 | 2014-04-16 | 李运乃 | Life-preserving and health-care black soya bean medicine food obtained from bio-fermentation of black soya beans soaked by vinegar medical tea |
| CN103750171A (en) * | 2013-12-25 | 2014-04-30 | 李萍花 | Processing method for vinegar-soaked black beans and black bean buckwheat vinegar |
| CN104498304A (en) * | 2015-01-27 | 2015-04-08 | 王彦国 | Bean vinegar brewing process, brewed edible bean vinegar and bean vinegar brewing device |
| CN104824577A (en) * | 2015-05-21 | 2015-08-12 | 广德县阳峰茶场 | Vinegar-soaked black beans and preparation method thereof |
| CN105053868A (en) * | 2015-07-02 | 2015-11-18 | 湖北天健农产品有限公司 | Honey, vinegar and black bean food and making method thereof |
| CN105495112A (en) * | 2014-10-17 | 2016-04-20 | 李达 | Vinegar soaked black bean production technology |
| CN105754831A (en) * | 2016-03-01 | 2016-07-13 | 大连森泽海洋生物科技有限公司 | Instant kelp vinegar and processing technology thereof |
| CN106071537A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of black soybean tea vinegar beverage |
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| CN1094090A (en) * | 1993-10-18 | 1994-10-26 | 吕晓锋 | Tibet seabuckthorn health vinegar |
| CN102450638A (en) * | 2010-10-19 | 2012-05-16 | 王斌 | Method for preparing vinegar bean |
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2012
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1094090A (en) * | 1993-10-18 | 1994-10-26 | 吕晓锋 | Tibet seabuckthorn health vinegar |
| CN102450638A (en) * | 2010-10-19 | 2012-05-16 | 王斌 | Method for preparing vinegar bean |
Non-Patent Citations (2)
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| 海英: "山西老陈醋与镇江香醋的比较", 《农产品加工》 * |
| 熊太银等: "醋泡黑豆加工工艺", 《食品研究与开发》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156129A (en) * | 2013-03-15 | 2013-06-19 | 李运乃 | Black medical soybean food obtained by immersing black soybean through life-cultivating and health-care vinegar medical tea to carry out biological fermentation |
| CN103750171A (en) * | 2013-12-25 | 2014-04-30 | 李萍花 | Processing method for vinegar-soaked black beans and black bean buckwheat vinegar |
| CN103750171B (en) * | 2013-12-25 | 2015-09-30 | 李萍花 | The processing method of a kind of vinegar bubble black soya bean and black soya bean buckwheat vinegar |
| CN103719743A (en) * | 2014-01-07 | 2014-04-16 | 江苏省农业科学院 | Preparation method of high-antioxidant broad beans processed with vinegar and product |
| CN103719745A (en) * | 2014-01-19 | 2014-04-16 | 李运乃 | Life-preserving and health-care black soya bean medicine food obtained from bio-fermentation of black soya beans soaked by vinegar medical tea |
| CN105495112A (en) * | 2014-10-17 | 2016-04-20 | 李达 | Vinegar soaked black bean production technology |
| CN104498304A (en) * | 2015-01-27 | 2015-04-08 | 王彦国 | Bean vinegar brewing process, brewed edible bean vinegar and bean vinegar brewing device |
| CN104824577A (en) * | 2015-05-21 | 2015-08-12 | 广德县阳峰茶场 | Vinegar-soaked black beans and preparation method thereof |
| CN105053868A (en) * | 2015-07-02 | 2015-11-18 | 湖北天健农产品有限公司 | Honey, vinegar and black bean food and making method thereof |
| CN105754831A (en) * | 2016-03-01 | 2016-07-13 | 大连森泽海洋生物科技有限公司 | Instant kelp vinegar and processing technology thereof |
| CN106071537A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of black soybean tea vinegar beverage |
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Application publication date: 20121017 |