CN105420068A - Making technology of sun vinegar - Google Patents
Making technology of sun vinegar Download PDFInfo
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- CN105420068A CN105420068A CN201510998280.4A CN201510998280A CN105420068A CN 105420068 A CN105420068 A CN 105420068A CN 201510998280 A CN201510998280 A CN 201510998280A CN 105420068 A CN105420068 A CN 105420068A
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- vinegar
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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
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a making technology of sun vinegar. The technology includes: 1) porridge cooking: adding water into a pot, pouring rice and glutinous rice, and cooking the rice into 60-70% cooked porridge; 2) vinegar porridge fermentation: pouring the porridge into a vinegar vat, when the temperature of the porridge cools to less than 40DEG C, adding vinegar koji and performing stirring, conducting fermentation at 35-38DEG C for 14-16d, and performing stirring once respectively in the morning and evening every day; 3) making of fermented grains: taking out the vinegar porridge, mixing the vinegar porridge with bran evenly, then placing the mixture into a vinegar slot, and performing covering with a straw mat; 4) turnover of fermented grains and fermentation: at the end of making of fermented grains, turning over the fermented grains once every other day, controlling the fermentation temperature at 37-38DEG C, at the 9-11th day of fermentation, adding salt and turning over the fermented grains evenly, and further conducting fermentation for 5-6 days; 5) jar loading and basking of fermented grains: transferring the vinegar fermented grains into the vat of sunning ground, conducting compaction, performing sealing with salt, and conducting weather exposure for 2 years; 6) vinegar spraying: collecting the vinegar fermented grains, and spraying vinegar by a two-pool set spraying process; 7) vinegar basking: transferring the sprayed vinegar liquid to the sunning ground to conduct weather exposure for 2-3 months; and 8) sterilization and filling: sterilizing the vinegar liquid at a temperature of 95-100DEG C for 15-30min, and then performing canning. The technology provided by the invention is simple, and has no need of inoculation.
Description
Technical field
The present invention relates to vinegar field processed, particularly a kind of manufacture craft of shining vinegar.
Background technology
In the Chishui City in Guizhou Province of China, have a kind of traditional solarization vinegar, the preparation method of this kind of vinegar type is different from the making method of traditional vinegar, is to adopt solid fermentation breeding to produce natural acetic acid bacterium.Vinegar base and finished product vinegar all through sunlight exposure, therefore claim " solarization vinegar ".Raw material, based on wheat bran, is equipped with ten several herbal medicine brews.Become vinegar just will be mature on the whole through a hot season, the product through two or three hot seasons is best, and Chishui solarization vinegar has perfume (or spice), acid, alcohol, the feature such as dense, and look is reddish-brown, taste acid is soft, slightly sweet mouth, not puckery mouth, not going mouldy, give off a strong fragrance, is eat at home and the superior food of presenting friends and gift.
Shine the traditional technology of vinegar comparatively complicated, need inoculation fermentation, once misoperation, quality of finished can be caused to decline and energy consumption is comparatively large, therefore can not meet existing Production requirement, so need to improve the technique of Traditional Vinegar Manufacturing.
Summary of the invention
In view of this, the object of this invention is to provide a kind of manufacture craft of shining vinegar, step is simple, and do not need inoculation, the smell of vinegar acid of preparation is soft, slightly sweet mouth, and not puckery mouth, does not go mouldy, give off a strong fragrance, and can meet the requirement of people to quality of life.
The object of the invention is to be achieved through the following technical solutions:
Shine a manufacture craft for vinegar, comprise the steps:
1) cook congee: pour 50-60kg rice and 10-20kg glutinous rice add water boil in pot after into and rice is cooked into 6-7 and divides ripe gruel;
2) vinegar gruel fermentation: well-done gruel is squeezed in vinegar cylinder, when the temperature of gruel is down to 35-40 DEG C, adds 10-20kg vinegar song and stir, fermentation 14-16 days, leavening temperature is 35-38 DEG C, and the every day of each stirring is sooner or later once;
3) unstrained spirits processed: after vinegar gruel has fermented, gets and to mix in the ratio of quality proportioning 1:1 with wheat bran and to insert in vinegar groove, build with straw mat;
4) unstrained spirits fermentation is turned over: after unstrained spirits processed completes, turn over unstrained spirits every other day once, leavening temperature 37-38 DEG C, when fermentation turns over unstrained spirits evenly to adding 10-15kg salt during 9-11 days, then the 5-6 days that ferments;
5) fill altar, shine unstrained spirits: the vinegar unstrained spirits of fermentation ends is proceeded to compression, compacting in the cylinder on threshing ground, fill the sealing of rear salt, weather exposure 2 years under physical environment;
6) drench vinegar: collect vinegar unstrained spirits, adopt two pond covers to drench technique and drench vinegar;
7) vinegar is shone: proceeded in the vinegar cylinder of threshing ground by the vinegar liquid drenched out and continue weather exposure 2-3 month;
8) sterilizing, filling: qualified vinegar liquid being placed in temperature is sterilizing 15-30 minute under the condition of 95-100 DEG C, then canned.
Further, described vinegar groove is wooden vinegar groove;
Further, it is by the uniformly distributing of vinegar unstrained spirits at 1# vinegar spaying pool and 2# vinegar spaying pool that described two pond covers drench technique, and a adds the water emitting the above 5cm of vinegar unstrained spirits in 1# vinegar spaying pool, soaks 2 hours, collects and drenches fluid for the first time; B adds the water emitting the above 5cm of vinegar unstrained spirits in 1# vinegar spaying pool, first time is drenched fluid simultaneously and squeezes into 2# vinegar spaying pool, soak 2 hours respectively, collects second time respectively and drenches fluid and the raw vinegar of 2# vinegar spaying pool; C adds the water emitting the above 5cm of vinegar unstrained spirits in 1# vinegar spaying pool, second time is drenched fluid simultaneously and squeezes into 2# vinegar spaying pool, soak 2 hours respectively, collect respectively and drench fluid and the raw vinegar of 2# vinegar spaying pool for the third time, third time is drenched fluid and squeezes into 2# vinegar spaying pool by d, soaks 2 hours, collects raw vinegar;
Again further, the water cooked congee described in is 600-700kg.
The invention has the beneficial effects as follows:
The present invention shines the manufacture craft of vinegar, does not need inoculation, and technique is simple, and ferment effect is good, and the output capacity of vinegar is high, gives off a strong fragrance, and taste acid is soft, slightly sweet mouth, not puckery mouth, and do not go mouldy, quality is high, and nutrition is good, can meet the requirement of people to high quality of life.
Other advantages of the present invention, target and feature will be set forth to a certain extent in the following description, and to a certain extent, based on will be apparent to those skilled in the art to investigating hereafter, or can be instructed from the practice of the present invention.Target of the present invention and other advantages can be realized by specification sheets below and claims and be obtained.
Embodiment
Below will be described in detail the preferred embodiments of the present invention.Should be appreciated that preferred embodiment only in order to the present invention is described, instead of in order to limit the scope of the invention.
Embodiment one
Shine a manufacture craft for vinegar, comprise the steps:
1) cook congee: pour 55kg rice and 10kg glutinous rice add water boil in pot after into and rice is cooked into 6 points of ripe gruel, the water cooked congee is 650kg;
2) vinegar gruel fermentation: squeezed into by well-done gruel in vinegar cylinder, when the temperature of gruel is down to 35 DEG C, adds 20kg vinegar song and stir, ferment 16 days, leavening temperature is 38 DEG C, the every day of each stirring is sooner or later once;
3) unstrained spirits processed: after vinegar gruel has fermented, gets and to mix in the ratio of quality proportioning 1:1 with wheat bran and to insert in vinegar groove, build with straw mat;
4) turning over unstrained spirits fermentation: after unstrained spirits processed completes, turn over unstrained spirits every other day once, leavening temperature 38 DEG C, when fermentation turns over unstrained spirits evenly to adding 10kg salt when the 9th day, then fermenting 6 days;
5) fill altar, shine unstrained spirits: the vinegar unstrained spirits of fermentation ends is proceeded to compression, compacting in the cylinder on threshing ground, fill the sealing of rear salt, weather exposure 2 years under physical environment;
6) drench vinegar: collect vinegar unstrained spirits, adopt two pond covers to drench technique and drench vinegar; It is by the uniformly distributing of vinegar unstrained spirits at 1# vinegar spaying pool and 2# vinegar spaying pool that described two pond covers drench technique, and a adds the water emitting the above 5cm of vinegar unstrained spirits in 1# vinegar spaying pool, soaks 2 hours, collects and drenches fluid for the first time; B adds the water emitting the above 5cm of vinegar unstrained spirits in 1# vinegar spaying pool, first time is drenched fluid simultaneously and squeezes into 2# vinegar spaying pool, soak 2 hours respectively, collects second time respectively and drenches fluid and the raw vinegar of 2# vinegar spaying pool; C adds the water emitting the above 5cm of vinegar unstrained spirits in 1# vinegar spaying pool, second time is drenched fluid simultaneously and squeezes into 2# vinegar spaying pool, soak 2 hours respectively, collect respectively and drench fluid and the raw vinegar of 2# vinegar spaying pool for the third time, third time is drenched fluid and squeezes into 2# vinegar spaying pool by d, soaks 2 hours, collects raw vinegar;
7) vinegar is shone: proceeded in the vinegar cylinder of threshing ground by the vinegar liquid drenched out and continue weather exposure 3 months;
8) sterilizing, filling: qualified vinegar liquid being placed in temperature is sterilizing 30 minutes under the condition of 95 DEG C, then canned.
Embodiment two
Shine a manufacture craft for vinegar, comprise the steps:
1) cook congee: pour 50kg rice and 20kg glutinous rice add water boil in pot after into and rice is cooked into 7 points of ripe gruel, the water cooked congee is 600kg;
2) vinegar gruel fermentation: squeezed into by well-done gruel in vinegar cylinder, when the temperature of gruel is down to 40 DEG C, adds 10kg vinegar song and stir, ferment 14 days, leavening temperature is 35 DEG C, the every day of each stirring is sooner or later once;
3) unstrained spirits processed: after vinegar gruel has fermented, gets and to mix with wheat bran and to insert in wooden vinegar groove, build with straw mat;
4) turning over unstrained spirits fermentation: after unstrained spirits processed completes, turn over unstrained spirits every other day once, leavening temperature 37 DEG C, when fermentation turns over unstrained spirits evenly to adding 15kg salt when the 11st day, then fermenting 5 days;
5) fill altar, shine unstrained spirits: the vinegar unstrained spirits of fermentation ends is proceeded to compression, compacting in the cylinder on threshing ground, fill the sealing of rear salt, weather exposure 2 years under physical environment;
6) drench vinegar: collect vinegar unstrained spirits, adopt two pond covers to drench technique and drench vinegar;
7) vinegar is shone: proceeded in the vinegar cylinder of threshing ground by the vinegar liquid drenched out and continue weather exposure 2 months;
8) sterilizing, filling: qualified vinegar liquid being placed in temperature is sterilizing 25 minutes under the condition of 98 DEG C, then canned.
Embodiment three
Shine a manufacture craft for vinegar, comprise the steps:
1) cook congee: pour 60kg rice and 15kg glutinous rice add water boil in pot after into and rice is cooked into 7 points of ripe gruel, the water cooked congee is 700kg;
2) vinegar gruel fermentation: squeezed into by well-done gruel in vinegar cylinder, when the temperature of gruel is down to 38 DEG C, adds 10kg vinegar song and stir, ferment 15 days, leavening temperature is 37 DEG C, the every day of each stirring is sooner or later once;
3) unstrained spirits processed: after vinegar gruel has fermented, gets and to mix in the ratio of quality proportioning 1:1 with wheat bran and to insert in vinegar groove, build with straw mat;
4) turn over unstrained spirits fermentation: after unstrained spirits processed completes, turn over unstrained spirits every other day once, leavening temperature 38 DEG C, when fermentation turns over unstrained spirits evenly to adding 13kg salt when the 10th day, then fermenting 5 days, if temperature reaches 38 DEG C, vinegar unstrained spirits should be compressed in time to control leavening temperature;
5) fill altar, shine unstrained spirits: the vinegar unstrained spirits of fermentation ends is proceeded to compression, compacting in the cylinder on threshing ground, fill the sealing of rear salt, weather exposure 2 years under physical environment;
6) drench vinegar: collect vinegar unstrained spirits, adopt two pond covers to drench technique and drench vinegar;
7) vinegar is shone: proceeded in the vinegar cylinder of threshing ground by the vinegar liquid drenched out and continue weather exposure 2 months;
8) sterilizing, filling: qualified vinegar liquid being placed in temperature is sterilizing 15 minutes under the condition of 100 DEG C, then canned.
The present invention shines the manufacture craft of vinegar, does not need inoculation, and technique is simple, and ferment effect is good, and the output capacity of vinegar is high, gives off a strong fragrance, and taste acid is soft, slightly sweet mouth, not puckery mouth, and do not go mouldy, quality is high, and nutrition is good, can meet the requirement of people to high quality of life.
In above-described embodiment, vinegar knee-piece is made up of herbal medicine, wheat bran, wheat, and by weight, herbal medicine is 90-143 part; Wheat bran is 70-100 part; Wheat is 140-180 part; Wherein, by weight, the composition of herbal medicine comprises:
Akebi 2-3 part; Peach leaves 0.5-1 part; Platform crow 2-4 part; Radix bupleuri 6-8 part; Walnut Leaves 1-2 part; Radix Glycyrrhizae 0.5-1 part; Herba Polygoni gracilis 18-24 part; Pachyrhizua angulatus 1-2 part; Peach kernel 1-2 part; Prickly heat grass 6-8 part; Cassia twig 0.5-1 part; Almond 1-2 part; CAULIS PIPER WALLICHII 7-10 part; Root of Chinese wild ginger 1-2 part; Chinese cassia tree 1-2 part; Rrst-coloured Crotalaria Herb 5-8 part; Root of Dahurain angelica 1-2 part; Sweet fennel 0.5-1 part; GUOLUHUANG 5-8 part; Chinese ephedra 2-4 part; Red date 3-6 part; Squaw weed 8-12 part; Japanese Honeysuckle 1-2 part; Matrimony vine 2-4 part; Fructus Viticis Negundo 6-8 part; Rhizoma nardostachyos 1-3 part; Folium pterocaryae stenopterae 1-3 part; Herba lespedezae pilosae 5-8 part; Wrinkled giant hyssop 0.5-1 part.
The preparation process of this vinegar knee-piece is as follows:
Step one: prepare to put bent room: the room selecting well-ventilated, heat and moisture preserving, at the summer sleeping mat of ground paving last layer through high-temperature sterilization after cleaning is clean;
Step 2: raw materials pretreatment: taken herbal medicine, wheat bran and wheat by weight ratio, drops into pulverizer and pulverizes rear for subsequent use by herbal medicine;
Step 3: make curved billet: wheat bran, wheat and herbal medicine are rebuild or renovate evenly, limit adds waterside and rebuilds or renovate again, the gross weight of wheat bran, wheat and herbal medicine three is 1:1 with the quality proportioning adding water, feed moisture content after mixing controls at 35-43%, by raw material send into sterilization after add in break, raw material is made into multiple columned curved billet, makes rear feeding and put bent room, put bent room door window and close;
Step 4: curved billet is laid: curved billet is laid by herring-bone, after placing, at top cover upper film;
Step 5: temperature control with turn over song: curved billet surface temperature control, at 35-45 DEG C, is cultivated after 4-6 days, is carried out turning over song, and the incubation time put in bent room is 14-17 days;
Step 6: cultivate after terminating, will put bent room door window and open, concentrate all curved billets closely to place, keep namely obtaining available knee-piece in this state 12-16 days, warehouse-in is preserved.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of the technical program, it all should be encompassed in the middle of right of the present invention.
Claims (4)
1. shine a manufacture craft for vinegar, it is characterized in that: comprise the steps:
1) cook congee: pour 50-60kg rice and 10-20kg glutinous rice add water boil in pot after into and rice is cooked into 6-7 and divides ripe gruel;
2) vinegar gruel fermentation: well-done gruel is squeezed in vinegar cylinder, when the temperature of gruel is down to 35-40 DEG C, adds 10-20kg vinegar song and stir, fermentation 14-16 days, leavening temperature is 35-38 DEG C, and the every day of each stirring is sooner or later once;
3) unstrained spirits processed: after vinegar gruel has fermented, gets and to mix in the ratio of quality proportioning 1:1 with wheat bran and to insert in vinegar groove, build with straw mat;
4) unstrained spirits fermentation is turned over: after unstrained spirits processed completes, turn over unstrained spirits every other day once, leavening temperature 37-38 DEG C, when fermentation turns over unstrained spirits evenly to adding 10-15kg salt during 9-11 days, then the 5-6 days that ferments;
5) fill altar, shine unstrained spirits: the vinegar unstrained spirits of fermentation ends is proceeded to compression, compacting in the cylinder on threshing ground, fill the sealing of rear salt, weather exposure 2 years under physical environment;
6) drench vinegar: collect vinegar unstrained spirits, adopt two pond covers to drench technique and drench vinegar;
7) vinegar is shone: proceeded in the vinegar cylinder of threshing ground by the vinegar liquid drenched out and continue weather exposure 2-3 month;
8) sterilizing, filling: qualified vinegar liquid being placed in temperature is sterilizing 15-30 minute under the condition of 95-100 DEG C, then canned.
2. a kind of manufacture craft of shining vinegar according to claim 1, is characterized in that: described vinegar groove is wooden vinegar groove.
3. a kind of manufacture craft of shining vinegar according to claim 1 and 2, it is characterized in that: it is at 1# vinegar spaying pool and 2# vinegar spaying pool by the uniformly distributing of vinegar unstrained spirits that described two pond covers drench technique, a adds the water emitting the above 5cm of vinegar unstrained spirits in 1# vinegar spaying pool, soaks 2 hours, collects and drenches fluid for the first time; B adds the water emitting the above 5cm of vinegar unstrained spirits in 1# vinegar spaying pool, first time is drenched fluid simultaneously and squeezes into 2# vinegar spaying pool, soak 2 hours respectively, collects second time respectively and drenches fluid and the raw vinegar of 2# vinegar spaying pool; C adds the water emitting the above 5cm of vinegar unstrained spirits in 1# vinegar spaying pool, second time is drenched fluid simultaneously and squeezes into 2# vinegar spaying pool, soak 2 hours respectively, collect respectively and drench fluid and the raw vinegar of 2# vinegar spaying pool for the third time, third time is drenched fluid and squeezes into 2# vinegar spaying pool by d, soaks 2 hours, collects raw vinegar.
4. a kind of manufacture craft of shining vinegar according to claim 1 and 2, is characterized in that: described in the water that cooks congee be 600-700kg.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106399034A (en) * | 2016-10-31 | 2017-02-15 | 赤水市曾氏晒醋有限公司 | Preparation process of sun vinegar added with worm tea |
| CN106479853A (en) * | 2016-11-04 | 2017-03-08 | 赤水市曾氏晒醋有限公司 | A kind of it is applied to the solarization vinegar eating Eriocheir sinensiss |
| CN106520507A (en) * | 2016-10-31 | 2017-03-22 | 赤水市曾氏晒醋有限公司 | Preparation process for special sun vinegar |
| CN108018178A (en) * | 2016-10-31 | 2018-05-11 | 镇江刘恒记食品有限公司 | Decoloration rice vinegar manufacture method |
| CN108018184A (en) * | 2016-10-31 | 2018-05-11 | 镇江刘恒记食品有限公司 | Highly acidity aromatic vinegar manufacture method |
| CN109207337A (en) * | 2018-11-27 | 2019-01-15 | 袁琴芬 | A kind of processing technology of big metric system vinegar |
| CN109401909A (en) * | 2019-01-03 | 2019-03-01 | 贵州赤水古法酱香晒醋有限责任公司 | Shine the preparation method of vinegar in a kind of Chishui |
| CN109439506A (en) * | 2019-01-03 | 2019-03-08 | 贵州赤水古法酱香晒醋有限责任公司 | Shine the preparation method of vinegar vinegar fermented grain in a kind of Chishui |
| CN109810870A (en) * | 2019-04-03 | 2019-05-28 | 河北粟凝香食品有限公司 | A kind of magma shines vinegar and preparation method thereof |
| CN110218619A (en) * | 2019-06-11 | 2019-09-10 | 河南应河醋业有限公司 | The technique of optimal control leaching vinegar in a kind of production of fermented millets vinegar |
| CN115505484A (en) * | 2022-10-24 | 2022-12-23 | 四川太源井醋业有限公司 | Production method of sun-cured vinegar |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106399034A (en) * | 2016-10-31 | 2017-02-15 | 赤水市曾氏晒醋有限公司 | Preparation process of sun vinegar added with worm tea |
| CN106520507A (en) * | 2016-10-31 | 2017-03-22 | 赤水市曾氏晒醋有限公司 | Preparation process for special sun vinegar |
| CN108018178A (en) * | 2016-10-31 | 2018-05-11 | 镇江刘恒记食品有限公司 | Decoloration rice vinegar manufacture method |
| CN108018184A (en) * | 2016-10-31 | 2018-05-11 | 镇江刘恒记食品有限公司 | Highly acidity aromatic vinegar manufacture method |
| CN106479853A (en) * | 2016-11-04 | 2017-03-08 | 赤水市曾氏晒醋有限公司 | A kind of it is applied to the solarization vinegar eating Eriocheir sinensiss |
| CN109207337A (en) * | 2018-11-27 | 2019-01-15 | 袁琴芬 | A kind of processing technology of big metric system vinegar |
| CN109401909A (en) * | 2019-01-03 | 2019-03-01 | 贵州赤水古法酱香晒醋有限责任公司 | Shine the preparation method of vinegar in a kind of Chishui |
| CN109439506A (en) * | 2019-01-03 | 2019-03-08 | 贵州赤水古法酱香晒醋有限责任公司 | Shine the preparation method of vinegar vinegar fermented grain in a kind of Chishui |
| CN109810870A (en) * | 2019-04-03 | 2019-05-28 | 河北粟凝香食品有限公司 | A kind of magma shines vinegar and preparation method thereof |
| CN110218619A (en) * | 2019-06-11 | 2019-09-10 | 河南应河醋业有限公司 | The technique of optimal control leaching vinegar in a kind of production of fermented millets vinegar |
| CN115505484A (en) * | 2022-10-24 | 2022-12-23 | 四川太源井醋业有限公司 | Production method of sun-cured vinegar |
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