CN104450478A - Preparation method of glutinous rice vinegar - Google Patents
Preparation method of glutinous rice vinegar Download PDFInfo
- Publication number
- CN104450478A CN104450478A CN201310600067.4A CN201310600067A CN104450478A CN 104450478 A CN104450478 A CN 104450478A CN 201310600067 A CN201310600067 A CN 201310600067A CN 104450478 A CN104450478 A CN 104450478A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- oryza glutinosa
- preparation
- cooking
- vinegar
- 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.)
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a preparation method of glutinous rice vinegar. The method mainly comprises the step of performing heating fermentation on glutinous rice by using waste heat produced during daily cooking in countryside to obtain the glutinous rice vinegar, so any effort, cost and heating equipment are not needed for heating the glutinous rice, meanwhile, after the obtained glutinous rice vinegar is taken out, rice washing water can be added for continuous fermentation to obtain new glutinous rice vinegar, so fresh glutinous rice vinegar can be obtained throughout the year. The preparation method is natural, simple and low in cost.
Description
Technical field
The invention belongs to edible vinegar technical field, be specifically related to a kind of preparation method of Oryza glutinosa vinegar.
Background technology
Rice vinegar is a kind of seasonings, makes with the metric system, containing a small amount of acetic acid, color and luster rose and transparent, fragrance is pure, tart flavour alcohol and, slightly sweet taste, is applicable to dip in food or cooking.
Glutinous rice is the rice of glutinous rice shelling, is called glutinous rice at southern china, and the north then more is called glutinous rice.Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, VITMAIN B1, Lin Suanna Vitamin B2 Sodium Phosphate, nicotinic acid and starch etc., nutritious, is the strong food of temperature compensation, there is invigorating the spleen and replenishing QI, strengthening spleen and nourishing stomach, only effect of abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.
Summary of the invention
The object of this invention is to provide a kind of preparation method of Oryza glutinosa vinegar, this preparation method is natural, simply, with low cost, and sustainablely constantly prepares Oryza glutinosa vinegar.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
A preparation method for Oryza glutinosa vinegar, is characterized in that comprising the following steps:
A. the Impurity removal will contained in glutinous rice, then carries out washing rice, finally soaks 4h ~ 5h with clear water;
B. pulled out by glutinous rice described in steps A and put into earthenware porcelain receptacle, rice washing water described in the steps A adding 1 ~ 2 times of glutinous rice volume, then seals and is placed on fiery hall or kitchen range top limit, uses the waste-heat fermentation that cooking of cooking produces, obtains this Oryza glutinosa vinegar after 6 days ~ 8 days;
Wherein, Oryza glutinosa vinegar that step B obtains adds rice washing water and adds to original water level after taking out and using, and then sealing continues to be placed on original place and uses the waste-heat that cooking of cooking produces and namely can obtain this new Oryza glutinosa vinegar.
Owing to adopting technique scheme, the present invention has following beneficial effect:
The present invention mainly utilize rural area daily cook cooking time the waste heat that produces hot fermentation added to glutinous rice obtain Oryza glutinosa vinegar, do not need to require efforts and wealth separately establish heating installation to heat glutinous rice, the present invention simultaneously can also add rice washing water continuation fermentation and obtain new Oryza glutinosa vinegar after taking out the Oryza glutinosa vinegar obtained, and obtains fresh Oryza glutinosa vinegar throughout the year.
Embodiment
Below in conjunction with specific examples, the invention will be further described:
Wherein, in embodiment 1 ~ embodiment 3: the Oryza glutinosa vinegar obtained, after taking-up uses, can add rice washing water and add to original water level, then sealing continues to be placed on original place and uses the waste-heat that cooking of cooking produces and obtain this new Oryza glutinosa vinegar.
Embodiment 1
A preparation method for Oryza glutinosa vinegar, its step is as follows:
A. the Impurity removal will contained in 1.5 kilograms of glutinous rice, then carries out washing rice, finally soaks 4h with clear water;
B. pulled out by glutinous rice described in steps A and put into earthenware porcelain receptacle, rice washing water described in the steps A adding 2 times of glutinous rice volumes, then seals and is placed on fiery hall or kitchen range top limit, uses the waste-heat fermentation that cooking of cooking produces, obtains this Oryza glutinosa vinegar after 8 days.
Embodiment 2
A preparation method for Oryza glutinosa vinegar, its step is as follows:
A. the Impurity removal will contained in 3 kilograms of glutinous rice, then carries out washing rice, finally soaks 5h with clear water;
B. pulled out by glutinous rice described in steps A and put into earthenware porcelain receptacle, rice washing water described in the steps A adding 1 times of glutinous rice volume, then seals and is placed on fiery hall or kitchen range top limit, uses the waste-heat fermentation that cooking of cooking produces, obtains this Oryza glutinosa vinegar after 7 days.
Embodiment 3
A preparation method for Oryza glutinosa vinegar, its step is as follows:
A. the Impurity removal will contained in 2 kilograms of glutinous rice, then carries out washing rice, finally soaks 4h with clear water;
B. pulled out by glutinous rice described in steps A and put into earthenware porcelain receptacle, rice washing water described in the steps A adding 2 times of glutinous rice volumes, then seals and is placed on fiery hall or kitchen range top limit, uses the waste-heat fermentation that cooking of cooking produces, obtains this Oryza glutinosa vinegar after 6 days.
Claims (2)
1. a preparation method for Oryza glutinosa vinegar, is characterized in that comprising the following steps:
A. the Impurity removal will contained in glutinous rice, washes rice, then soaks 4h ~ 5h with clear water;
B. pulled out by glutinous rice described in steps A and put into earthenware porcelain receptacle, rice washing water described in the steps A adding 1 ~ 2 times of glutinous rice volume, then seals and is placed on fiery hall or kitchen range top limit, uses the waste-heat fermentation that cooking of cooking produces, obtains this Oryza glutinosa vinegar after 6 days ~ 8 days.
2. the preparation method of Oryza glutinosa vinegar according to claim 1, it is characterized in that: after the Oryza glutinosa vinegar that described step B obtains takes out and uses, add rice washing water and add to original water level, then sealing continues to be placed on original place and uses the waste-heat fermentation that cooking of cooking produces and obtain this new Oryza glutinosa vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310600067.4A CN104450478A (en) | 2013-11-25 | 2013-11-25 | Preparation method of glutinous rice vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310600067.4A CN104450478A (en) | 2013-11-25 | 2013-11-25 | Preparation method of glutinous rice vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104450478A true CN104450478A (en) | 2015-03-25 |
Family
ID=52897237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310600067.4A Pending CN104450478A (en) | 2013-11-25 | 2013-11-25 | Preparation method of glutinous rice vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104450478A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106957786A (en) * | 2016-01-11 | 2017-07-18 | 神德南 | A kind of rice vinegar and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787041A (en) * | 2011-05-17 | 2012-11-21 | 江南大学 | Process for brewing yellow wine by adding seriflux |
| CN103131621A (en) * | 2011-11-23 | 2013-06-05 | 重庆市黔江区黔双科技有限公司 | Production method of glutinous rice vinegar |
-
2013
- 2013-11-25 CN CN201310600067.4A patent/CN104450478A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787041A (en) * | 2011-05-17 | 2012-11-21 | 江南大学 | Process for brewing yellow wine by adding seriflux |
| CN103131621A (en) * | 2011-11-23 | 2013-06-05 | 重庆市黔江区黔双科技有限公司 | Production method of glutinous rice vinegar |
Non-Patent Citations (3)
| Title |
|---|
| 倪莉: "《齐民要术》中制醋工艺研析", 《自然科学史研究》 * |
| 林祖申: "豆酱酿制法", 《中国酿造》 * |
| 汪志铮: "四款食醋酿制方法", 《农村新技术》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106957786A (en) * | 2016-01-11 | 2017-07-18 | 神德南 | A kind of rice vinegar and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |
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| RJ01 | Rejection of invention patent application after publication |