CN102876557A - Pepper vinegar - Google Patents
Pepper vinegar Download PDFInfo
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- CN102876557A CN102876557A CN2012104144506A CN201210414450A CN102876557A CN 102876557 A CN102876557 A CN 102876557A CN 2012104144506 A CN2012104144506 A CN 2012104144506A CN 201210414450 A CN201210414450 A CN 201210414450A CN 102876557 A CN102876557 A CN 102876557A
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- vinegar
- sweet wormwood
- prickly ash
- chinese prickly
- fermentation
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Abstract
The invention relates to a pepper vinegar which takes rice, wheat bran, pepper, water and sweet wormwood as raw materials and is brewed by processing the raw materials, making drug, making acidic blank and fermenting for a plurality of times; the pepper vinegar is prepared by the processing method comprising the steps of: (1) processing the rice, taking the water and the rice according to the weight ratio of 4-7: 1, and cooking thin gruel; (2) evenly mixing wheat and water according to the ratio of 3: 1, covering the fresh sweet wormwood on the mixture, and fermenting for at least 20 days at the room temperature of 12-20 DEG C to obtain the drug; (3) mixing the thin gruel and the drug and fermenting for 20-30 day at the room temperature not higher than 20 DEG C, wherein the dosage ratio between the drug and the thin gruel is 1:(60-100); (4) evenly stirring the wheat bran in the fermented rice thin gruel according to the ratio of 1:1.5 between the fermented rice thin gruel and the wheat bran, fermenting for at least 7 days to obtain the blank, adding drinking water into the blank, and stirring for precipitation to obtain vinegar which is the liquid arranged at the upper part; and (5) adding pepper, frying the pepper with the weight being 2-5% of the wheat bran until the rice pepper smell is sent out, putting the fried pepper into the vinegar, soaking for at least 30 days, and filtering the pepper to obtain the pepper vinegar with the fragrance of sweet wormwood and pepper.
Description
Technical field
The present invention relates to a kind of edible vinegar, specifically a kind of Chinese prickly ash vinegar.
Background technology
In China, the manufacturing technology of various vinegar is over the past thousands of years, ripe technique, and the process of making vinegar is to make alcohol further be oxidized to the process of acetic acid.Vinegar has rice vinegar, mature vinegar, aromatic vinegar, bran vinegar, wine vinegar, light-coloured vinegar, various fruit juice vinegar, garlic juice vinegar, ginger juice vinegar, health vinegar etc.Different because of raw material and making method, the finished product local flavor is totally different.Vinegar is the acidic flavored material of using morely.Acetic acid content in every 100mL vinegar, common vinegar are more than the 3.5g, and top grade vinegar is more than the 5g.Because vinegar can improve and the metabolism of balance the body, as diet condiment, requirement constantly increases.Raw material is produced vinegar mainly with cracking rice, corn, sweet potato, dehydrated sweet potato, potato, potato are done etc.Raw material makes starch change sugar into first through boiling, gelatinization, liquefaction and saccharification, makes fermentation generate ethanol with yeast again, then makes acetic fermentation under the effect of acetic bacteria, and oxidation of ethanol is generated acetic acid.
Artemisinin can strengthen the phagolysis of Turnover of Mouse Peritoneal Macrophages, to the animal of immunologic hypofunction due to the cortin, can improve lymphocyte transformation rate.Artesunate can improve the rat level of complement.Artemether can obviously reduce mice serum IgG content.Artemisinin, Artemether have the spleen of promotion Ts cell proliferation function, thereby can play the effect that suppresses IgG.Give dog intramuscular injection Artemether, obvious T, B, Tu occur, the Tr lymphocyte obviously descends.Sweet wormwood have antibiotic, antiviral, the antifungic action of wide spectrum; Reducing heart rate and hypotensive effect are arranged; Radiation resistance etc. is arranged.Artemisinin absorbs soon in vivo, and be distributed to respectively and organize half an hour behind the medicine.Drain also soon, had 84% to excrete in 8～24 hours behind the medicine.
Chinese prickly ash is Chinese distinctive spices, ranks first of the condiment " SHISANXIANG ", is good flavouring, also can extract oil, and oil yield is more than 25%.1. the Chinese prickly ash fragrant odour can promote salivation except the smelling of fish or mutton foul smell of various meats, increases appetite; 2. have research to find, Chinese prickly ash can distend the blood vessels, thereby can play the effect that reduces blood pressure; Pepper flavor is hot, hot in nature, returns spleen, stomach warp; Fragrant stomach invigorating is arranged, warming spleen and stomach for dispelling cold, removing damp and stopping pain, desinsection detoxifcation, the effect of antipruritic solution raw meat.The function of Chinese prickly ash and sweet wormwood is used in the technology that makes vinegar, not yet found at present.
Summary of the invention
Purpose of the present invention just provides a kind of Chinese prickly ash vinegar, so that contain the composition of Chinese prickly ash and Artemisinin in the vinegar that brews, make the vinegar that obtains both have the character of traditional vinegar, have again fragrance, the nourishing function of Chinese prickly ash concurrently, the fragrant aroma characteristic that also has Artemisinin, making processes can be avoided various insects, fly fly to the bad health impact of fermented liquid.
Chinese prickly ash vinegar is raw material with rice, wheat bran, Chinese prickly ash, water and sweet wormwood, processes, makes medicine, makes acid semifinished product and repeatedly ferment and lead to through raw material; Working method:
(1) process rice, by weight, water: rice=4-7:1 taken amount, boil into gruel to rice;
(2) make medicine, get by weight, the weight of wheat: water=3:1 is got all the ready, and even water and wheat mix, change over to stack in the fermentation vat and shakeout, cover the clean bright sweet wormwood of one deck, place again the wheat that one deck mix has water above the bright sweet wormwood, then cover one deck sweet wormwood, until stack near the fermentation vat mouth, it is real that the fermentation vat oral area covers envelope with sweet wormwood again; Temperature condition bottom fermentation at room temperature 12-20 ℃ is not no less than 20 days, observes artemisia leaf and is curling shrivelled shape, and the moist bonding of wheat is agglomerating in the pond, makes fermentation medicine of the distinctive fragrant fragrant of tool sweet wormwood; Sweet wormwood and wheat is that the wheat of 1 part of weight and the bright sweet wormwood of at least 3 parts of weight stack in the fermentation vat layering with magnitude relation in this step;
(3) gruel and medicine mixed fermentation is mixed the well-done Congee of step (1) and above-mentioned medicine of handling well evenly in fermentation vat, to be no more than 20 degree room temperature bottom fermentations 20-30 days, become the fermentation Congee; The part by weight of medicine and gruel consumption is 1:60-100.
(4) make acid semifinished product, get these two kinds of material by fermentation Congee: wheat bran=1:1.5 in the fermentation Congee that aforesaid way obtains and mix evenly, enter fermenting tank for fermentation and be no less than 7 days.Namely make acid semifinished product, converting tap water in the 1:1 ratio in the acid semifinished product of fermentation vat stirs, namely be watered weight and acid semifinished product is equal in weight, also can determine the amount of being watered according to the concentration requirement of made vinegar, as be watered weight and be no more than 1.5 times of acid semifinished product weight; The vinegar that upper liquid namely makes is emitted in natural sedimentation; The bottom slag blanket is discharged and is made feed.
(5) alcoholization, the vinegar placement that step (4) obtains are not less than the slaking of carrying out under the natural temperature in 30 days.
(6) with Chinese prickly ash, will fry by the Chinese prickly ash of used wheat bran weight 2-5% in the step (4), send strong Chinese prickly ash fragrance, put into the vinegar that step (5) makes and soak; Immersion is no less than 30 days, and the elimination Chinese prickly ash namely makes Chinese prickly ash vinegar.Also can not filtering Chinese prickly ash, in vinegar, allow the eater according to hobby by it, remove in the vinegar Chinese prickly ash or connect that Chinese prickly ash is edible together all can.
The Chinese prickly ash vinegar that makes according to the method described above has the delicate fragrance of sweet wormwood fragrance and dense Chinese prickly ash fragrance in the vinegar.Owing in the medicine subprocess of making fermentation usefulness, having adopted one deck wheat to cover the mode of the bright sweet wormwood of one deck, make the fragrant fragrance that contains sweet wormwood in medicine that is fermented into, and because bright sweet wormwood has strong sweet wormwood flavor, can prevent the interference of other winged insect class in the fermenting process, do not occur in this legal system vinegar fermentation process traditional vinegar give birth in the phenomenon of living maggot in the fermented liquid, the hygienic quality of medicine that assurance is fermented into, also make the vinegar of making increase removing dampness by means of aromatics that sweet wormwood has, the effect of relieving summer-heat is delivered in the appetizing of being amusing; The vinegar of making also has the stomach invigorating of Chinese prickly ash fragrance, warming spleen and stomach for dispelling cold, the function of removing damp and stopping pain.
Embodiment
Below provide embodiments of the invention, technical scheme is further specified.
Choosing of raw material, (1) with the fresh rice of gathering in the crops then, (2) though wheat bran select flour mill on the preliminary grinding sieve and be no more than storage time one 20 days or surpass more than 20 days, but the wheat bran that does not have the grain in storage for years flavor, (3) select purple and large red dried flower green pepper, (4) with the clear water of standard for drinking, (5) choose existing bright sweet wormwood after the process clean of field.
Produce Chinese prickly ash vinegar take 1000 kilograms of rice as basic raw material, concrete mode is:
(1) rice processing mode, by weight, water: rice=4-7:1 taken amount, as get 6000 kilograms of clear water, 1000 kilograms of rice boil into gruel to rice, and the gruel that can obtain being no less than 6500 kilograms is for subsequent use.
(2) medicine is made, and a gets by weight, wheat: the weight requirement of water=3:1, and standby 66 kilograms of wheat, with 22 kg of water that the wheat mix is evenly moist, all water are for subsequent use by wheat absorption; B prepares enough 264 kilograms of fresh sweet wormwoods at least; C changes the aforementioned wheat of having adsorbed water in the fermentation vat over to and shakeouts, gauge control is in 10 centimeters, cover the sweet wormwood layer of 20 centimeters thickness, (be the sweet wormwood layer thickness by at least the requirement of twice wheat layer thickness stack) places 10 centimeters thickness of one deck again above the bright sweet wormwood wheat, then cover 20 centimeters thick sweet wormwood layers, repeatable operation like this, until the wheat of getting ready all spreads in fermentation vat, it is real that the fermentation vat oral area covers envelope with sweet wormwood; D observes artemisia leaf and is curling shrivelled shape room temperature 12-20 ℃ temperature condition bottom fermentation 35 days, in the pond the moist bonding fermentation of wheat agglomerating, make namely that to be no less than 80 kilograms of medicines with the fragrant of the intrinsic fragrance of sweet wormwood for subsequent use.
(3) 80 kilograms of medicines that the well-done 6500 kilograms of Congee of step (1) and step (2) made are mixed evenly, enter in the fermentation vat, to be no more than 20 degree room temperature bottom fermentations 20-30 days; Become 6580 kilograms of fermentation Congee.
(4) a makes acid semifinished product, gets 9870 kilograms of wheat bran ready by the fermentation Congee that step (3) obtains, and with 6580 kilograms of fermentation Congee mixing and stirring, reenters fermenting tank for fermentation and is no less than 15 days, namely makes 16450 kilograms of acid semifinished products.B produces vinegar, converts 16450 kilograms of tap water and stir in the semifinished product of fermentation vat, allows its natural sedimentation time more than one day, emits the upper liquid without slag, 16450 kilograms of vinegar of the vinegar that namely makes; Also can choose the amount of being watered according to the concentration requirement of required vinegar in 24675 kilogram weights water scope, the bottom slag blanket is discharged and is made feed.
(5) vinegar that obtains of step (4) enters in the pottery altar, places and is not less than 30 days, and (storage time is longer, and fragrant is denseer to carry out slaking under the natural temperature.), obtain edible vinegar with the sweet wormwood fragrant.
(6) select 296 kilograms of pericarpium zanthoxyli bungeanis, frying in the pot of slow fire state gets final product to sending strong Chinese prickly ash fragrance, puts into the vinegar that step (5) makes and soaks; Immersion is no less than 30 days, and the elimination Chinese prickly ash namely gets Chinese prickly ash vinegar.Also can not filtering Chinese prickly ash, in vinegar, allow the eater according to hobby by it, remove in the vinegar Chinese prickly ash or connect that Chinese prickly ash is edible together all can.
The Chinese prickly ash vinegar that makes like this, the performance of existing general vinegar commonly used has more the fragrant cool fragrance of sweet wormwood and the hot fiber crops flavor of Chinese prickly ash.The more important thing is in the production process of vinegar, owing to adopting sweet wormwood to cover fermentation, not only can make the blue or green fragrance that contains sweet wormwood in medicine that is fermented into, and the sweet wormwood that whole fermenting process covers also plays the interference that prevents that some from having pest type, the health of assurance fermentation medicine.Make have sweet wormwood with the vinegar of fragrant after, the Chinese prickly ash of putting into again frying soaks, and draws the nature and flavor of Chinese prickly ash, the vinegar that makes just has the stomach invigorating of Chinese prickly ash fragrance, warming spleen and stomach for dispelling cold, the removing dampness by means of aromatics of the function of removing damp and stopping pain and sweet wormwood, the Chinese prickly ash vinegar of relieving summer-heat effect is delivered in the appetizing of being amusing.Chinese prickly ash vinegar of the present invention should not be produced in the summer and autumn of sweltering heat.
Claims (3)
1. Chinese prickly ash vinegar is raw material with rice, wheat bran, Chinese prickly ash, water and sweet wormwood, processes, makes medicine, makes acid semifinished product and repeatedly ferment and lead to through raw material; It is characterized in that working method:
(1) process rice, by weight, water: rice=4-7:1 taken amount, boil into gruel to rice;
(2) make medicine, get by weight, the weight of wheat: water=3:1 is got all the ready, and even water and wheat mix, change over to stack in the fermentation vat and shakeout, cover the clean bright sweet wormwood of one deck, place again the wheat that one deck mix has water above the bright sweet wormwood, then cover one deck sweet wormwood, so stack near the fermentation vat mouth, it is real that the fermentation vat oral area covers envelope with sweet wormwood again; Temperature condition bottom fermentation at room temperature 12-20 ℃ is not no less than 20 days, observe artemisia leaf and be curling shrivelled shape, the moist bonding of wheat is agglomerating in the pond, make medicine of the distinctive fragrant fragrant of tool sweet wormwood, sweet wormwood and wheat is that the wheat of 1 part of weight and the bright sweet wormwood of at least 3 parts of weight stack in the fermentation vat layering with magnitude relation in this step;
(3) gruel and medicine mixed fermentation is mixed the well-done Congee of step (1) and above-mentioned medicine of handling well evenly in fermentation vat, to be no more than 20 degree room temperature bottom fermentations 20-30 days, become the fermentation Congee; The part by weight of medicine and gruel consumption is 1:60-100;
(4) make acid semifinished product, in the fermentation Congee that aforesaid way obtains by the fermentation Congee: wheat bran=1:1.5 feeding is mixed evenly, enters fermenting tank for fermentation and is no less than 7 days, namely makes acid semifinished product; In the acid semifinished product of fermentation vat, convert tap water by 1:1 and stir, also can determine the amount of being watered according to the concentration requirement of made vinegar, as be watered weight and be no more than 1.5 times of acid semifinished product weight; Upper liquid is emitted in natural sedimentation, the vinegar that namely makes;
(5) alcoholization, the vinegar placement that step (4) obtains are not less than the slaking of carrying out under the natural temperature in 30 days;
(6) with Chinese prickly ash, will fry by the Chinese prickly ash of used wheat bran weight 2-5% in the step (4), send strong Chinese prickly ash fragrance, put into the vinegar that step (5) makes and soak; Immersion is no less than 30 days, and the elimination Chinese prickly ash namely makes Chinese prickly ash vinegar.
2. process the vinegar of the tool sweet wormwood fragrant that makes by the front five steps of claim 1.
3. the Chinese prickly ash vinegar that makes by the working method of claim 1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201210414450 CN102876557B (en) | 2012-10-26 | 2012-10-26 | Pepper vinegar |
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| CN 201210414450 CN102876557B (en) | 2012-10-26 | 2012-10-26 | Pepper vinegar |
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| CN102876557A true CN102876557A (en) | 2013-01-16 |
| CN102876557B CN102876557B (en) | 2013-11-06 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105543059A (en) * | 2015-12-28 | 2016-05-04 | 贵州赤水黔老翁晒醋有限公司 | Method for preparing vinegar rice porridge for sun-curing vinegar |
| CN105695286A (en) * | 2016-01-21 | 2016-06-22 | 会泽县溶铺醋业有限责任公司 | Special-flavor ginger vinegar and processing technology thereof |
Citations (3)
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|---|---|---|---|---|
| KR20030069500A (en) * | 2002-02-20 | 2003-08-27 | 윤광심 | The preparation of fermentation Fig-vinegar using korean drug agent and fig fruit |
| CN1931995A (en) * | 2006-09-12 | 2007-03-21 | 山西大学 | Health vinegar and its making process |
| CN101130740A (en) * | 2007-08-01 | 2008-02-27 | 陈士民 | Method of producing edible vinegar |
-
2012
- 2012-10-26 CN CN 201210414450 patent/CN102876557B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030069500A (en) * | 2002-02-20 | 2003-08-27 | 윤광심 | The preparation of fermentation Fig-vinegar using korean drug agent and fig fruit |
| CN1931995A (en) * | 2006-09-12 | 2007-03-21 | 山西大学 | Health vinegar and its making process |
| CN101130740A (en) * | 2007-08-01 | 2008-02-27 | 陈士民 | Method of producing edible vinegar |
Non-Patent Citations (4)
| Title |
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| 《Food and Bioproducts Processing》 20091231 Chunxu Chen Study on the conditions to brew rice vinegar with high content of gamma-amino butyric acid by response surface methodology 334-340页 1-3 第87卷, 第4期 * |
| CHUNXU CHEN: "Study on the conditions to brew rice vinegar with high content of γ-amino butyric acid by response surface methodology", 《FOOD AND BIOPRODUCTS PROCESSING》 * |
| 包启安: "中国古代食醋酿造技术", 《食品科学》 * |
| 胡嘉鹏: "关于酱油生产技术的文献史料(下)", 《中国调味品》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105543059A (en) * | 2015-12-28 | 2016-05-04 | 贵州赤水黔老翁晒醋有限公司 | Method for preparing vinegar rice porridge for sun-curing vinegar |
| CN105543059B (en) * | 2015-12-28 | 2018-04-06 | 贵州赤水黔老翁晒醋有限公司 | It is a kind of to prepare the method for shining vinegar vinegar gruel |
| CN105695286A (en) * | 2016-01-21 | 2016-06-22 | 会泽县溶铺醋业有限责任公司 | Special-flavor ginger vinegar and processing technology thereof |
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| CN102876557B (en) | 2013-11-06 |
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Application publication date: 20130116 Assignee: HUIZE RONGPU VINEGAR INDUSTRY CO., LTD. Assignor: Zhou Lixue Contract record no.: 2015530000028 Denomination of invention: Pepper vinegar Granted publication date: 20131106 License type: Exclusive License Record date: 20150420 |
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Effective date of registration: 20200602 Address after: 654211, Huize Town, Qujing County, Yunnan City, Dashiqiao province (raw water production garden) Patentee after: HUIZE RONGPU VINEGAR INDUSTRY Co.,Ltd. Address before: 654211, Yunnan County, Qujing Huize Sea town village committee 4 groups Patentee before: Zhou Lixue |
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| TR01 | Transfer of patent right |