CN107034122A - A kind of sanchi flower vinegar and its preparation technology - Google Patents
A kind of sanchi flower vinegar and its preparation technology Download PDFInfo
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- CN107034122A CN107034122A CN201710463020.6A CN201710463020A CN107034122A CN 107034122 A CN107034122 A CN 107034122A CN 201710463020 A CN201710463020 A CN 201710463020A CN 107034122 A CN107034122 A CN 107034122A
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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
- C12J1/08—Addition of flavouring ingredients
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K33/00—Medicinal preparations containing inorganic active ingredients
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- A61K35/63—Arthropods
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- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/074—Ganoderma
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/29—Berberidaceae (Barberry family), e.g. barberry, cohosh or mayapple
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/39—Convolvulaceae (Morning-glory family), e.g. bindweed
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/484—Glycyrrhiza (licorice)
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/74—Rubiaceae (Madder family)
- A61K36/746—Morinda
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- A—HUMAN NECESSITIES
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
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Abstract
The invention belongs to food brewing technical field, and in particular to a kind of sanchi flower vinegar and its preparation technology；Including following components raw material：Vinegar, barrenwort, the root of Dahurain angelica, psoralea corylifolia, sun open stone, Radix Angelicae Sinensis, radix glycyrrhizae, the fruit of glossy privet, aspongopus, Cong Rong, matrimony vine, the Radix Astragali, cynomorium songaricum, foreign angle leaf, the fruit of Chinese magnoliavine, sealwort, the tuber of multiflower knotweed, cultivated land, Chinese yam, Ying Sizi, Morinda officinalis, ganoderma lucidum, radix polygonati officinalis, the bark of eucommia and sanchi flower；Specifically preparation technology is：1) preparation of vinegar；2) pretreatment of Chinese medicine；3) fermentation of sanchi flower vinegar；The present invention is prepared into the abundant sanchi flower vinegar of nutritive value by the compatibility between Chinese medicine, and raw material uses natural traditional Chinese medicine ingredients, and human body is had no side effect after drinking；Boiling is carried out to sanchi flower using the solution containing sealwort, while the dissolution rate of notoginsenoside can be increased, the bitter taste of pseudo-ginseng is reduced；Preparation technology of the present invention is simple, and the health-care vinegar of better nutritivity value can be produced while lower cost.
Description
Technical field
The invention belongs to food brewing technical field, and in particular to a kind of sanchi flower vinegar and its preparation technology.
Background technology
China is that cereal makes the earliest country of vinegar in the world.Vinegar has very high medical value, and to respiratory apparatus
Disease is helpful, while can also soften blood vessel, preventing hypertension helps calcium absorption.Abundant organic acid can decompose human body
Muscular fatigue material Lactic acid and Pyruvic acid, can also hinder lactic acid to produce, and alleviate the fatigue conditions of body.
In recent years, fruit vinegar was received as a kind of health-care drink by more and more people.Those are with fruit direct fermentation
Or the vinegar beverage blended out with mature vinegar is to have sweet tea in fruit vinegar, its acid, sweet and sour had both been cleared up the tart flavour of pure vinegar, also carried
Fruit juice it is fragrant and sweet, drink very tasty and refreshing.
Sanchi flower, is the drying inflorescence of panax araliaceae plant, summer, the flowers are in blossom put before or it is just open when harvest, dry.《Extensively
Western Chinese medicine standard》(nineteen ninety version) is recorded：【Nature and flavor】It is sweet, it is cool；Heat-clearing, soothing the liver, decompression；It is dizzy for hypertension, it is dizzy,
Tinnitus, acute laryngopharyngitis.Sanchi flower is traditional rare Chinese medicine, is abounded with Yunnan mountain of papers, Guangxi and other places,《Yunnan Chinese herbal medicine choosing》、
《Chinese book on Chinese herbal medicine》It is on the books.Sanchi flower is both rare Chinese medicine medicine, is excellent food, health products again, because containing distinctive sugariness
And liked by numerous consumers, can make tea, fry the medicative diet for food therapy such as meat, Baoshang, long-term taking is to curing the disease and health all quite has
Benifit, sanchi flower and other traditional Chinese medicine ingredients is used in the production process of health-care vinegar, with higher application prospect.
The content of the invention
Not enough present in background technology in order to overcome, the present invention proposes a kind of sanchi flower vinegar and its preparation technology, prepares
Sanchi flower vinegar it is not only in good taste, and with higher nutritive value.
What the present invention was achieved through the following technical solutions：
A kind of sanchi flower vinegar, including following components raw material：Vinegar, barrenwort, the root of Dahurain angelica, psoralea corylifolia, sun open stone, Radix Angelicae Sinensis, sweet
Grass, the fruit of glossy privet, aspongopus, Cong Rong, matrimony vine, the Radix Astragali, cynomorium songaricum, foreign angle leaf, the fruit of Chinese magnoliavine, sealwort, the tuber of multiflower knotweed, cultivated land, Chinese yam, English silk
Son, Morinda officinalis, ganoderma lucidum, radix polygonati officinalis, the bark of eucommia and sanchi flower.
Further, including following components by weight percent raw material：3800-4000 parts of vinegar, 2-3 parts of barrenwort, 2-3 parts of the root of Dahurain angelica, benefit
2-3 parts of bone fat, sun open 2-3 parts of stone, 2-3 parts of Radix Angelicae Sinensis, 2-3 parts of radix glycyrrhizae, 2-3 parts of the fruit of glossy privet, 2-3 parts of aspongopus, 2-3 parts of Cong Rong,
It is 2-3 parts of matrimony vine, 2-3 parts of the Radix Astragali, 2-3 parts of cynomorium songaricum, foreign leaf 2-3 parts of angle, 2-3 parts of the fruit of Chinese magnoliavine, 2-3 parts of sealwort, 2-3 parts of the tuber of multiflower knotweed, ripe
Ground 2-3 parts, 2-3 parts of Chinese yam, sub- 2-3 parts of English silk, 2-3 parts of Morinda officinalis, 2-3 parts of ganoderma lucidum, 2-3 parts of radix polygonati officinalis, 2-3 parts of the bark of eucommia and pseudo-ginseng
2-3 parts of flower.
Further, including following components by weight percent raw material：4000 parts of vinegar, 2.5 parts of barrenwort, 2.5 parts of the root of Dahurain angelica, psoralea corylifolia
2.5 parts, sun open 2.5 parts of stone, 2.5 parts of Radix Angelicae Sinensis, 2.5 parts of radix glycyrrhizae, 2.5 parts of the fruit of glossy privet, 2.5 parts of aspongopus, 2.5 parts of Cong Rong, matrimony vine
2.5 parts, 2.5 parts of the Radix Astragali, 2.5 parts of cynomorium songaricum, foreign 2.5 parts of angle leaf, 2.5 parts of the fruit of Chinese magnoliavine, 2.5 parts of sealwort, 2.5 parts of the tuber of multiflower knotweed, cultivated land 2.5
Part, 2.5 parts of Chinese yam, 2.5 parts of English silk, 2.5 parts of Morinda officinalis, 2.5 parts of ganoderma lucidum, 2.5 parts of radix polygonati officinalis, 2.5 parts of the bark of eucommia and sanchi flower 2.5
Part.
A kind of preparation technology of sanchi flower vinegar, including step in detail below：
1) preparation of vinegar
A, the glutinous rice chosen are soaked in water 7 days, and uploading in rice steamer is cooked after cleaning；
B, dry in the air it is cool after, enter watt cylinder ferment 7 days；
C, add water, rice grain floats after 7 days, agitation daily once, is stirred untill pasty state；
D, 120 angel's vinegar water of standing become brownish red；
E, vinegar water filtration precipitated, brown sugar, salt, tsaoko, anise are added in vinegar water after filtration, is boiled 20 minutes
Afterwards, taking-up filtering, inspection, packing produce vinegar；
2) pretreatment of Chinese medicine
A, the bark of eucommia pretreatment：Bark of eucommia silk or block are taken, is mixed thoroughly with salt solution, radix polygonati officinalis is added, it is vexed, put the interior slow fire of pot and add
Heat, fries disconnected to silk, surface coke black, taking-up is cooled；
B, sealwort and sanchi flower pretreatment：Weigh after sealwort is crushed after the water of 3 times of weight, boiling 30-45min is added
Sanchi flower is added, boiling is further continued for water content to paste, thick paste is crushed after cooling standby；
C, barrenwort, the root of Dahurain angelica, psoralea corylifolia, sun opened stone, Radix Angelicae Sinensis, radix glycyrrhizae, the fruit of glossy privet, aspongopus, Cong Rong, matrimony vine, the Radix Astragali,
Cynomorium songaricum, foreign angle leaf, the fruit of Chinese magnoliavine, the tuber of multiflower knotweed, cultivated land, Chinese yam, Ying Sizi, Morinda officinalis and ganoderma lucidum, crush standby after cleaning；
3) fermentation of sanchi flower vinegar
Weigh step 2) Chinese medicine crushed material after treatment is placed in step 1) in the vinegar for preparing, soak 90-120
My god, sanchi flower vinegar is produced after filtering and concentrating.
Further, in the preparation process c of 1) vinegar, the water of addition is three times of fermentation solid.
Further, every 150 kilograms of vinegar water, plus 3 kilograms of brown sugar, 4 kilograms of foods are added in the preparation process e of 1) vinegar
Salt, 1 kilogram of tsaoko, 500 grams of anises.
Further, in the pre-treatment step a of 2) Chinese medicine, salt 2kg is added per the 100kg barks of eucommia.
Further, in the 3) fermentation step of sanchi flower vinegar, the sanchi flower vinegar after concentration is former vinegar and Chinese medicine volume
The 1/7 of sum.
Beneficial effects of the present invention：
1st, the present invention is prepared into the abundant sanchi flower vinegar of nutritive value by the compatibility between Chinese medicine, and raw material is equal
Using natural traditional Chinese medicine ingredients, human body is had no side effect after drinking；
2. the bark of eucommia and radix polygonati officinalis are carried out into pre-treatment, the bark of eucommia after saline sook is mutually promoted with radix polygonati officinalis, made after boiling
The active ingredient for obtaining the bark of eucommia and radix polygonati officinalis is spilt into solution, increases nutritive value；
3. boiling is carried out to sanchi flower using the solution containing sealwort, while the dissolution rate of notoginsenoside can be increased,
The bitter taste of pseudo-ginseng is reduced, mouthfeel is more preferably；
4. preparation technology of the present invention is simple, relatively low to equipment requirement, it can be produced while lower cost compared with Gao Ying
Support the health-care vinegar of value.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to invent into
Row is further described.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, limit is not used to
The fixed present invention.
Embodiment 1
A kind of sanchi flower vinegar, including following components by weight percent raw material：3800 parts of vinegar, 2 parts of barrenwort, 2 parts of the root of Dahurain angelica, psoralea corylifolia
2 parts, sun open 2 parts of stone, 2 parts of Radix Angelicae Sinensis, 2 parts of radix glycyrrhizae, 2 parts of the fruit of glossy privet, 2 parts of aspongopus, 2 parts of Cong Rong, 2 parts of matrimony vine, 2 parts of the Radix Astragali, lock
2 parts of sun, 2 parts of foreign angle leaf, 2 parts of the fruit of Chinese magnoliavine, 2 parts of sealwort, 2 parts of the tuber of multiflower knotweed, 2 parts of cultivated land, 2 parts of Chinese yam, English silk 2 parts, Morinda officinalis 2
2 parts of part, 2 parts of ganoderma lucidum, 2 parts of radix polygonati officinalis, 2 parts of the bark of eucommia and sanchi flower.
A kind of preparation technology of above-described sanchi flower vinegar, including step in detail below：
1) preparation of vinegar
A, the glutinous rice chosen are soaked in water 7 days, and the water of addition is three times of fermentation solid, and uploading in rice steamer is cooked after cleaning；
B, dry in the air it is cool after, enter watt cylinder ferment 7 days；
C, add water, rice grain floats after 7 days, agitation daily once, is stirred untill pasty state；
D, 120 angel's vinegar water of standing become brownish red；
E, vinegar water filtration precipitated, brown sugar, salt, tsaoko, anise are added in vinegar water after filtration, every 150,000 are added
Gram vinegar water, plus 3 kilograms of brown sugar, 4 kilograms of salt, 1 kilogram of tsaoko, 500 grams of anises, boiled after 20 minutes, take out filtering, examine,
Packing produces vinegar；
2) pretreatment of Chinese medicine
A, the bark of eucommia pretreatment：Bark of eucommia silk or block are taken, is mixed thoroughly with salt solution, salt 2kg is added per the 100kg barks of eucommia, radix polygonati officinalis is added,
It is vexed, put in pot and heated with slow fire, fry disconnected to silk, surface coke black, taking-up is cooled；
B, sealwort and sanchi flower pretreatment：Weigh after sealwort is crushed and add after the water of 3 times of weight, boiling 30min is added
Enter sanchi flower, be further continued for boiling to water content to paste, thick paste is crushed after cooling standby；
C, barrenwort, the root of Dahurain angelica, psoralea corylifolia, sun opened stone, Radix Angelicae Sinensis, radix glycyrrhizae, the fruit of glossy privet, aspongopus, Cong Rong, matrimony vine, the Radix Astragali,
Cynomorium songaricum, foreign angle leaf, the fruit of Chinese magnoliavine, the tuber of multiflower knotweed, cultivated land, Chinese yam, Ying Sizi, Morinda officinalis and ganoderma lucidum, crush standby after cleaning；
3) fermentation of sanchi flower vinegar
Weigh step 2) Chinese medicine crushed material after treatment is placed in step 1) in the vinegar for preparing, soak 90 days, mistake
Sanchi flower vinegar is produced after filter concentration, the sanchi flower vinegar after concentration is the 1/7 of former vinegar and Chinese medicine volume sum.
Embodiment 2
A kind of sanchi flower vinegar, including following components by weight percent raw material：4000 parts of vinegar, 2.5 parts of barrenwort, 2.5 parts of the root of Dahurain angelica, benefit
2.5 parts of bone fat, sun open 2.5 parts of stone, 2.5 parts of Radix Angelicae Sinensis, 2.5 parts of radix glycyrrhizae, 2.5 parts of the fruit of glossy privet, 2.5 parts of aspongopus, 2.5 parts of Cong Rong,
It is 2.5 parts of matrimony vine, 2.5 parts of the Radix Astragali, 2.5 parts of cynomorium songaricum, foreign 2.5 parts of angle leaf, 2.5 parts of the fruit of Chinese magnoliavine, 2.5 parts of sealwort, 2.5 parts of the tuber of multiflower knotweed, ripe
2.5 parts of ground, 2.5 parts of Chinese yam, 2.5 parts of English silk, 2.5 parts of Morinda officinalis, 2.5 parts of ganoderma lucidum, 2.5 parts of radix polygonati officinalis, 2.5 parts of the bark of eucommia and pseudo-ginseng
Spend 2.5 parts.
A kind of preparation technology of above-described sanchi flower vinegar, including step in detail below：
1) preparation of vinegar
A, the glutinous rice chosen are soaked in water 7 days, and the water of addition is three times of fermentation solid, and uploading in rice steamer is cooked after cleaning；
B, dry in the air it is cool after, enter watt cylinder ferment 7 days；
C, add water, rice grain floats after 7 days, agitation daily once, is stirred untill pasty state；
D, 120 angel's vinegar water of standing become brownish red；
E, vinegar water filtration precipitated, brown sugar, salt, tsaoko, anise are added in vinegar water after filtration, every 150,000 are added
Gram vinegar water, plus 3 kilograms of brown sugar, 4 kilograms of salt, 1 kilogram of tsaoko, 500 grams of anises, boiled after 20 minutes, take out filtering, examine,
Packing produces vinegar；
2) pretreatment of Chinese medicine
A, the bark of eucommia pretreatment：Bark of eucommia silk or block are taken, is mixed thoroughly with salt solution, salt 2kg is added per the 100kg barks of eucommia, radix polygonati officinalis is added,
It is vexed, put in pot and heated with slow fire, fry disconnected to silk, surface coke black, taking-up is cooled；
B, sealwort and sanchi flower pretreatment：Weigh after sealwort is crushed and add after the water of 3 times of weight, boiling 40min is added
Enter sanchi flower, be further continued for boiling to water content to paste, thick paste is crushed after cooling standby；
C, barrenwort, the root of Dahurain angelica, psoralea corylifolia, sun opened stone, Radix Angelicae Sinensis, radix glycyrrhizae, the fruit of glossy privet, aspongopus, Cong Rong, matrimony vine, the Radix Astragali,
Cynomorium songaricum, foreign angle leaf, the fruit of Chinese magnoliavine, the tuber of multiflower knotweed, cultivated land, Chinese yam, Ying Sizi, Morinda officinalis and ganoderma lucidum, crush standby after cleaning；
3) fermentation of sanchi flower vinegar
Weigh step 2) Chinese medicine crushed material after treatment is placed in step 1) in the vinegar for preparing, soak 115 days, mistake
Sanchi flower vinegar is produced after filter concentration, the sanchi flower vinegar after concentration is the 1/7 of former vinegar and Chinese medicine volume sum.
Embodiment 3
A kind of sanchi flower vinegar, including following components by weight percent raw material：4000 parts of vinegar, 3 parts of barrenwort, 3 parts of the root of Dahurain angelica, psoralea corylifolia
3 parts, sun open 3 parts of stone, 3 parts of Radix Angelicae Sinensis, 3 parts of radix glycyrrhizae, 3 parts of the fruit of glossy privet, 3 parts of aspongopus, 3 parts of Cong Rong, 3 parts of matrimony vine, 3 parts of the Radix Astragali, lock
3 parts of sun, 3 parts of foreign angle leaf, 3 parts of the fruit of Chinese magnoliavine, 3 parts of sealwort, 3 parts of the tuber of multiflower knotweed, 3 parts of cultivated land, 3 parts of Chinese yam, English silk 3 parts, Morinda officinalis 3
3 parts of part, 3 parts of ganoderma lucidum, 3 parts of radix polygonati officinalis, 3 parts of the bark of eucommia and sanchi flower.
A kind of preparation technology of above-described sanchi flower vinegar, including step in detail below：
1) preparation of vinegar
A, the glutinous rice chosen are soaked in water 7 days, and the water of addition is three times of fermentation solid, and uploading in rice steamer is cooked after cleaning；
B, dry in the air it is cool after, enter watt cylinder ferment 7 days；
C, add water, rice grain floats after 7 days, agitation daily once, is stirred untill pasty state；
D, 120 angel's vinegar water of standing become brownish red；
E, vinegar water filtration precipitated, brown sugar, salt, tsaoko, anise are added in vinegar water after filtration, every 150,000 are added
Gram vinegar water, plus 3 kilograms of brown sugar, 4 kilograms of salt, 1 kilogram of tsaoko, 500 grams of anises, boiled after 20 minutes, take out filtering, examine,
Packing produces vinegar；
2) pretreatment of Chinese medicine
A, the bark of eucommia pretreatment：Bark of eucommia silk or block are taken, is mixed thoroughly with salt solution, salt 2kg is added per the 100kg barks of eucommia, radix polygonati officinalis is added,
It is vexed, put in pot and heated with slow fire, fry disconnected to silk, surface coke black, taking-up is cooled；
B, sealwort and sanchi flower pretreatment：Weigh after sealwort is crushed and add after the water of 3 times of weight, boiling 45min is added
Enter sanchi flower, be further continued for boiling to water content to paste, thick paste is crushed after cooling standby；
C, barrenwort, the root of Dahurain angelica, psoralea corylifolia, sun opened stone, Radix Angelicae Sinensis, radix glycyrrhizae, the fruit of glossy privet, aspongopus, Cong Rong, matrimony vine, the Radix Astragali,
Cynomorium songaricum, foreign angle leaf, the fruit of Chinese magnoliavine, the tuber of multiflower knotweed, cultivated land, Chinese yam, Ying Sizi, Morinda officinalis and ganoderma lucidum, crush standby after cleaning；
3) fermentation of sanchi flower vinegar
Weigh step 2) Chinese medicine crushed material after treatment is placed in step 1) in the vinegar for preparing, soak 120 days, mistake
Sanchi flower vinegar is produced after filter concentration, the sanchi flower vinegar after concentration is the 1/7 of former vinegar and Chinese medicine volume sum.
The present invention is prepared into the abundant sanchi flower vinegar of nutritive value by the compatibility between Chinese medicine, and raw material makes
With natural traditional Chinese medicine ingredients, human body is had no side effect after drinking；The bark of eucommia and radix polygonati officinalis are subjected to pre-treatment, after saline sook
The bark of eucommia, mutually promotes with radix polygonati officinalis, after boiling the active ingredient of the bark of eucommia and radix polygonati officinalis is spilt into solution, increases nutritive value；
Boiling is carried out to sanchi flower using the solution containing sealwort, while the dissolution rate of notoginsenoside can be increased, reduction pseudo-ginseng
Bitter taste, mouthfeel is more preferably；Preparation technology of the present invention is simple, relatively low to equipment requirement, can be produced while lower cost
The health-care vinegar of better nutritivity value.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that without departing substantially from the present invention's
Many other changes and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (8)
1. a kind of sanchi flower vinegar, it is characterised in that：Including following components raw material：Vinegar, barrenwort, the root of Dahurain angelica, psoralea corylifolia, sun are opened
Stone, Radix Angelicae Sinensis, radix glycyrrhizae, the fruit of glossy privet, aspongopus, Cong Rong, matrimony vine, the Radix Astragali, cynomorium songaricum, foreign angle leaf, the fruit of Chinese magnoliavine, sealwort, the tuber of multiflower knotweed, cultivated land,
Chinese yam, Ying Sizi, Morinda officinalis, ganoderma lucidum, radix polygonati officinalis, the bark of eucommia and sanchi flower.
2. a kind of sanchi flower vinegar according to claim 1, it is characterised in that：Including following components by weight percent raw material：Vinegar
3800-4000 parts, 2-3 parts of barrenwort, 2-3 parts of the root of Dahurain angelica, 2-3 parts of psoralea corylifolia, sun open 2-3 parts of stone, 2-3 parts of Radix Angelicae Sinensis, radix glycyrrhizae 2-3
Part, 2-3 parts of the fruit of glossy privet, 2-3 parts of aspongopus, 2-3 parts of Cong Rong, 2-3 parts of matrimony vine, 2-3 parts of the Radix Astragali, 2-3 parts of cynomorium songaricum, ocean angle leaf 2-3
Part, 2-3 parts of the fruit of Chinese magnoliavine, 2-3 parts of sealwort, 2-3 parts of the tuber of multiflower knotweed, 2-3 parts of cultivated land, 2-3 parts of Chinese yam, English silk 2-3 parts, Morinda officinalis 2-3
2-3 parts of part, 2-3 parts of ganoderma lucidum, 2-3 parts of radix polygonati officinalis, 2-3 parts of the bark of eucommia and sanchi flower.
3. a kind of sanchi flower vinegar according to claim 1, it is characterised in that：Including following components by weight percent raw material：Vinegar
4000 parts, 2.5 parts of barrenwort, 2.5 parts of the root of Dahurain angelica, 2.5 parts of psoralea corylifolia, sun open 2.5 parts of stone, 2.5 parts of Radix Angelicae Sinensis, 2.5 parts of radix glycyrrhizae, glossy privet
2.5 parts of son, 2.5 parts of aspongopus, 2.5 parts of Cong Rong, 2.5 parts of matrimony vine, 2.5 parts of the Radix Astragali, 2.5 parts of cynomorium songaricum, 2.5 parts of foreign angle leaf, the five tastes
2.5 parts of son, 2.5 parts of sealwort, 2.5 parts of the tuber of multiflower knotweed, 2.5 parts of cultivated land, 2.5 parts of Chinese yam, 2.5 parts of English silk, 2.5 parts of Morinda officinalis, ganoderma lucidum
2.5 parts of 2.5 parts, 2.5 parts of radix polygonati officinalis, 2.5 parts of the bark of eucommia and sanchi flower.
4. a kind of preparation method of sanchi flower vinegar, it is characterised in that：Including step in detail below：
1) preparation of vinegar
A, the glutinous rice chosen are soaked in water 7 days, and uploading in rice steamer is cooked after cleaning；
B, dry in the air it is cool after, enter watt cylinder ferment 7 days；
C, add water, rice grain floats after 7 days, agitation daily once, is stirred untill pasty state；
D, 120 angel's vinegar water of standing become brownish red；
E, vinegar water filtration precipitated, brown sugar, salt, tsaoko, anise are added in vinegar water after filtration, boils after 20 minutes, takes
Go out to filter, examine, packing produces vinegar；
2) pretreatment of Chinese medicine
A, the bark of eucommia pretreatment：Bark of eucommia silk or block are taken, is mixed thoroughly with salt solution, radix polygonati officinalis is added, it is vexed, put in pot and heated with slow fire, fried
Disconnected to silk, surface coke black, taking-up is cooled；
B, sealwort and sanchi flower pretreatment：Weigh after sealwort is crushed and added after the water of 3 times of weight, boiling 30-45min is added
Sanchi flower, is further continued for boiling to water content to paste, thick paste is crushed after cooling standby；
C, barrenwort, the root of Dahurain angelica, psoralea corylifolia, sun opened into stone, Radix Angelicae Sinensis, radix glycyrrhizae, the fruit of glossy privet, aspongopus, Cong Rong, matrimony vine, the Radix Astragali, lock
Sun, foreign angle leaf, the fruit of Chinese magnoliavine, the tuber of multiflower knotweed, cultivated land, Chinese yam, Ying Sizi, Morinda officinalis and ganoderma lucidum, crush standby after cleaning；
3) fermentation of sanchi flower vinegar
Step 2 is weighed in proportion) Chinese medicine crushed material after treatment is placed in step 1) in the vinegar for preparing, soak 90-120
My god, sanchi flower vinegar is produced after filtering and concentrating.
5. a kind of preparation technology of sanchi flower vinegar according to claim 4, it is characterised in that：Walked in the preparation of 1) vinegar
In rapid c, the water of addition is three times of fermentation solid.
6. a kind of preparation technology of sanchi flower vinegar according to claim 4, it is characterised in that：Walked in the preparation of 1) vinegar
Every 150 kilograms of vinegar water in rapid e, plus 3 kilograms of brown sugar, 4 kilograms of salt, 1 kilogram of tsaoko, 500 grams of anises.
7. a kind of preparation technology of sanchi flower vinegar according to claim 4, it is characterised in that：Walked in the pretreatment of 2) Chinese medicine
In rapid a, add salt 2kg per the 100kg barks of eucommia.
8. a kind of preparation technology of sanchi flower vinegar according to claim 4, it is characterised in that：In the fermentation of 3) sanchi flower vinegar
In step, the sanchi flower vinegar after concentration is the 1/7 of former vinegar and Chinese medicine volume sum.
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| CN108977326A (en) * | 2018-09-03 | 2018-12-11 | 文山龙欢酒业有限责任公司 | A kind of notoginsen flower wine and its preparation process |
| CN112175782A (en) * | 2020-11-09 | 2021-01-05 | 常宁超喜欢食品有限公司 | Preparation method of seven-vinegar production process |
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