CN105624002A - Method for preparing aromatic vinegar from banana - Google Patents

Abstract

The invention discloses a method for preparing aromatic vinegar from banana. The chosen raw materials comprise fresh and tender duckling, fructus lycii, fructus jujubae, radix ginseng, rhizoma zingiberis recens, green Chinese onion, refined salt, five spices (including aniseed, fructus foeniculi, pericarpium zanthoxyli, clove and fructus amomi villosi) and honey; the preparation process comprises the steps of preparing soup stock, pickling in the soup stock, stewing and boiling, and coating honeydew, putting the duckling into a pot to be fried until the duckling obtains a golden yellow color, taking the duckling out and cutting into blocks; putting a little sesame, fructus lycii and caraway to be put in a dish. A bowl of healthcare soup can be prepared for each finished duck; the prepared product by the method is good in color, fragrance, taste and the healthcare effect; the food is delicious, and a medicinal medium having great benefit to human body is creatively added, so that healthcare duck meat and healthcare soup are obtained; an effect of healthcare and prolonging life is achieved gradually for users who eat such food in normal diets without requiring the users to take medicine or take injections; and the method can be used for preparing various meat and poultry food.

Description

Utilize the method that Fructus Musae makes aromatic vinegar

Technical field

The invention belongs to food processing field, be specifically related to a kind of method utilizing Fructus Musae to make aromatic vinegar.

Background technology

Fructus Musae makes the method technique of aromatic vinegar and at least includes: the basic processes such as Fructus Musae peeling, making beating, enzymolysis, marc separation. Making in the method for aromatic vinegar at current Fructus Musae, the finished product made is of low nutritive value, and mouthfeel is poor, and not only manufacturing process is complicated, and production efficiency is low, and the holding time is short.

Summary of the invention

For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that a kind of Fructus Musae makes the method for aromatic vinegar, the present invention not only manufacturing process is simple, production efficiency is higher, and food mouthfeel is better, the holding time is longer.

Fructus Musae provided by the invention makes the method for aromatic vinegar, comprises the following steps:

(1) Fructus Musae peeling;

(2) making beating;

(3) enzymolysis, marc separates;

(4) liquid phase process alcohol fermentation, secondary returning wine fermentation;

(5) adjusting wine degree is 30 degree of-40 degree;

(6) acetic acid, clarification filtration;

(7) aging �� canning and sterilizing.

Fructus Musae provided by the invention makes the method for aromatic vinegar, and it has the beneficial effects that, overcomes operation in prior art processing aromatic vinegar technique more, and the problem that workload is big improves production efficiency; Avoiding because finished product is of low nutritive value, mouthfeel is poor, the shelf-life short mass defect caused, and utilization rate of raw materials is high, reduces production cost; It is effectively ensured food quality.

Detailed description of the invention

Below in conjunction with an embodiment, the method that Fructus Musae provided by the invention makes aromatic vinegar is described in detail.

Embodiment

The Fructus Musae of the present embodiment makes the method for aromatic vinegar, comprises the following steps:

(1) Fructus Musae peeling;

(2) making beating;

(3) enzymolysis, marc separates;

(4) liquid phase process alcohol fermentation, secondary returning wine fermentation;

(5) adjusting wine degree is 35 degree;

(6) acetic acid, clarification filtration;

(7) aging �� canning and sterilizing.

Fructus Musae makes the method for aromatic vinegar, can directly produce meat poultry food, it is not necessary to be processed further, and operation is simple, and the finished product rich in nutritive value produced, mouthfeel is good, and the holding time is longer.

Claims (1)

1. one kind utilizes the method that Fructus Musae makes aromatic vinegar, it is characterised in that: said method comprising the steps of:

(1) Fructus Musae peeling;

(2) making beating;

(3) enzymolysis, marc separates;

(4) liquid phase process alcohol fermentation, secondary returning wine fermentation;

(5) adjusting wine degree is 30 degree of-40 degree;

(6) acetic acid, clarification filtration;

(7) aging �� canning and sterilizing.