CN103045456A - Processing process for special ginger garlic aromatic vinegar - Google Patents
Processing process for special ginger garlic aromatic vinegar Download PDFInfo
- Publication number
- CN103045456A CN103045456A CN2011103094859A CN201110309485A CN103045456A CN 103045456 A CN103045456 A CN 103045456A CN 2011103094859 A CN2011103094859 A CN 2011103094859A CN 201110309485 A CN201110309485 A CN 201110309485A CN 103045456 A CN103045456 A CN 103045456A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- ginger
- garlic
- ginger garlic
- processing process
- 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.)
- Pending
Links
Abstract
The invention relates to a processing process for special ginger garlic aromatic vinegar, and belongs to the production processing field. The ginger garlic aromatic vinegar produced by the processing process not only retains flavor and physical and chemical quality of original vinegar but also fuses the original taste of ginger-garlic, so that the product has strong fermented vinegar fragrance and ginger garlic fragrance and is agreeable to taste with the mouthfeel being fragrant, sour, fresh and sweet, and at the same time, turbidity and precipitate of the ginger garlic aromatic vinegar/dumpling vinegar caused by colloid substances of the garlic and starch in the ginger.
Description
Technical field
The present invention relates to a kind of complete processing of characteristic ginger garlic aromatic vinegar, belong to the process for processing field.
Background technology
From the mid-90, making the vinegar industry just has the characteristic vinegar such as dumpling vinegar, ginger vinegar to emerge, but nearly all be add in the vinegar product that ginger is smart, the garlic accurate adjustment joins and forms, its shortcoming is that the distinctive natural flavor of ginger garlic is not enough, stability is also relatively relatively poor.Be placed on the ripe vinegar unstrained spirits in the vinegar spaying pool with the ginger after garlic powder or the fragmentation, by soaking pouring, the method that ginger, the effective constituent of garlic in the vinegar unstrained spirits are leached, its shortcoming be at the ginger vinegar, garlic vinegar or the ginger garlic vinegar that leach in follow-up heat-processed, the loss of effective components of garlic is very big, make the garlicky deficiency of final product, owe pure.At present, independent characteristic ginger vinegar is arranged in the prior art, characteristic garlic vinegar, taste is single, does not have the characteristic vinegar of simultaneously combination of two kinds of tastes.
Summary of the invention
For the defective that prior art exists, the present invention aims to provide a kind of two kinds of tastes of ginger garlic that possess, and keeps simultaneously the complete processing of characteristic ginger garlic aromatic vinegar of the local flavor of original vinegar.
To achieve these goals, the present invention is by the following technical solutions:
Processing step of the present invention comprises: 1, artificial screening goes out ginger, the garlic of high-quality, and it is cleaned, and crusher in crushing is squeezed the juice, and gets ginger garlic juice; 2, vinegar is carried out heat sterilization, cooling; 3, the ginger garlic juice with step 1 mixes with the vinegar of step 2, filters finished product.
The sterilization heating and temperature control of described vinegar is about 85 ℃.
Beneficial effect of the present invention:
Product ginger garlic aromatic vinegar by explained hereafter of the present invention adds the ginger garlic simultaneously in vinegar, the local flavor, the physical and chemical quality that had both kept former vinegar, can make again just right the incorporating in the vinegar of original flavor of ginger garlic, make product have strong solid state fermentation vinegar perfume, ginger garlic perfume, its mouthfeel is fragrant, acid, bright, comfortable mouthful, has solved simultaneously muddiness and the precipitation of the ginger garlic aromatic vinegar that the starch because of the colloidalmaterial in the garlic and ginger causes/dumpling vinegar.
Embodiment
1, artificial screening goes out high-quality ginger, garlic and it is clean, and crusher in crushing is squeezed the juice, and gets ginger garlic juice; 2, vinegar is carried out heat sterilization, heating and temperature control is cooled off about 85 ℃; 3, the ginger garlic juice with step 1 mixes with the vinegar of step 2, filters finished product.
The according to the above description announcement of book and instruction, those skilled in the art in the invention can also change and revise above-mentioned embodiment.Therefore, the embodiment that discloses and describe above the present invention is not limited to also should fall in the protection domain of claim of the present invention modifications and changes more of the present invention.In addition, although used some specific terms in this specification sheets, these terms do not consist of any restriction to the present invention just for convenience of description.
Claims (2)
1. the complete processing of a characteristic ginger garlic aromatic vinegar is characterized in that: procedure of processing comprises 1, artificial screening goes out high-quality ginger, garlic, and it is cleaned, crusher in crushing is squeezed the juice, and gets ginger garlic juice: 2, vinegar is carried out heat sterilization, cooling; 3, ginger garlic juice is mixed with the vinegar of step 2, filter finished product.
2. the complete processing of described a kind of characteristic ginger garlic aromatic vinegar according to claim 1, it is characterized in that: the sterilization heating and temperature control of vinegar is about 85 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103094859A CN103045456A (en) | 2011-10-13 | 2011-10-13 | Processing process for special ginger garlic aromatic vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103094859A CN103045456A (en) | 2011-10-13 | 2011-10-13 | Processing process for special ginger garlic aromatic vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103045456A true CN103045456A (en) | 2013-04-17 |
Family
ID=48058321
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103094859A Pending CN103045456A (en) | 2011-10-13 | 2011-10-13 | Processing process for special ginger garlic aromatic vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103045456A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103881889A (en) * | 2014-03-26 | 2014-06-25 | 金乡县大蒜研究所 | Method for preparing garlic vinegar by using biological fermentation method |
| CN103952285A (en) * | 2014-05-21 | 2014-07-30 | 邵素英 | Preparation method of flavored aromatic vinegar |
| CN104560613A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Dumpling vinegar and preparation method thereof |
| CN112457944A (en) * | 2020-11-20 | 2021-03-09 | 北京市老才臣食品有限公司 | Production process of ginger and garlic aromatic vinegar capable of promoting digestion, relieving exterior syndrome and harmonizing stomach |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1221790A (en) * | 1997-12-31 | 1999-07-07 | 阜新市制酒二厂 | Fruits and vegetable vinegar and its prepn. method |
| CN101637600A (en) * | 2008-07-30 | 2010-02-03 | 张在文 | Composition for treating barbiers |
-
2011
- 2011-10-13 CN CN2011103094859A patent/CN103045456A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1221790A (en) * | 1997-12-31 | 1999-07-07 | 阜新市制酒二厂 | Fruits and vegetable vinegar and its prepn. method |
| CN101637600A (en) * | 2008-07-30 | 2010-02-03 | 张在文 | Composition for treating barbiers |
Non-Patent Citations (2)
| Title |
|---|
| 薛少敏: "《葱姜蒜妙方八百八》", 31 August 1993, 中国医药科技出版社 * |
| 陈宪仪: "生姜汁的生产与食疗饮品", 《广西轻工业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560613A (en) * | 2013-10-23 | 2015-04-29 | 镇江市悦源醋业有限公司 | Dumpling vinegar and preparation method thereof |
| CN103881889A (en) * | 2014-03-26 | 2014-06-25 | 金乡县大蒜研究所 | Method for preparing garlic vinegar by using biological fermentation method |
| CN103881889B (en) * | 2014-03-26 | 2015-04-15 | 金乡县大蒜研究所 | Method for preparing garlic vinegar by using biological fermentation method |
| CN103952285A (en) * | 2014-05-21 | 2014-07-30 | 邵素英 | Preparation method of flavored aromatic vinegar |
| CN103952285B (en) * | 2014-05-21 | 2016-08-24 | 义乌市锦钰信息科技有限公司 | A kind of preparation method of flavor type aromatic vinegar |
| CN112457944A (en) * | 2020-11-20 | 2021-03-09 | 北京市老才臣食品有限公司 | Production process of ginger and garlic aromatic vinegar capable of promoting digestion, relieving exterior syndrome and harmonizing stomach |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187528B (en) | A kind of flavourings cooking wine and preparation method thereof | |
| CN103045456A (en) | Processing process for special ginger garlic aromatic vinegar | |
| CN104611187A (en) | Method for producing persimmon vinegar | |
| JP2009131204A (en) | Vinegar and method for producing the same | |
| CN104479878B (en) | Preparation method of the fermentation type tobacco with Fructus Lycopersici esculenti extract | |
| CN101245296A (en) | Dandelion beer and manufacturing process | |
| CN105238641A (en) | Processing method of banana wine and product | |
| CN104560616A (en) | Sushi vinegar | |
| KR20120001892U (en) | Tobacco leaf wine and its manufacturing method | |
| CN101953494A (en) | Method for preparing sweet potato stem and leaf beverage | |
| CN103351976A (en) | Yam liquor brewing method | |
| CN107047841A (en) | Pu-erh tea fermentation preparation method under one kind of multiple strain mating reactions | |
| CN103981073A (en) | Hippophae rhamnoides prepared wine and preparation method thereof | |
| KR102035428B1 (en) | Fermented ginger extract, and manufacturing method thereof | |
| CN103045452A (en) | Processing process for special spicy cold vinegar | |
| KR20170068873A (en) | Manufacturing Method Of Cocktail Soju | |
| CN105595128A (en) | Concentrated clear celery juice and preparation method thereof | |
| CN107022466B (en) | Preparation method of low-salt and low-irritation edible vinegar | |
| CN104130898B (en) | A kind of Japanese Honeysuckle health promoting wine and brew method thereof | |
| JPS6185178A (en) | Production of 'amazake' (a kind of beverage from rice malt) containing ginseng | |
| CN104305430B (en) | A kind of preparation method clinging to dawn wood beverage | |
| CN104560618A (en) | Lemon Sushi vinegar | |
| CN103815379A (en) | Method for making soybean sauce by using peanut residues | |
| KR102645613B1 (en) | Fermented ssanghwa tea using wolfberry and deodeok and manufacturing method thereof | |
| CN107586659A (en) | The method for reducing green liquor organic acid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130417 |