CN109401909A - Shine the preparation method of vinegar in a kind of Chishui - Google Patents
Shine the preparation method of vinegar in a kind of Chishui Download PDFInfo
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- CN109401909A CN109401909A CN201910005402.3A CN201910005402A CN109401909A CN 109401909 A CN109401909 A CN 109401909A CN 201910005402 A CN201910005402 A CN 201910005402A CN 109401909 A CN109401909 A CN 109401909A
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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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Abstract
The present invention discloses a kind of preparation method of Chishui solarization vinegar, it is cleaned using rice and glutinous rice, then rice is boiled and adds glutinous rice again and boils to no rice heart, obtain congee, then it is cooled down in Keramos jar fermenter and adds vinegar Qu Jinhang alcoholic fermentation, addition wheat bran carries out spice after fermentation, and it ferments after spice again according to stringent regulation, the vinegar fermented grain of fermenting-ripening is manually fitted into Keramos solarization altar and carries out envelope unstrained spirits, it is placed in dring yard weather exposure and carries out esterification, and vinegar fermented grain is exchanged above and below position in altar by manually turning over altar in this process, it fills to track tramping and leave no gaps, salt covers all around altar isolation air, mosquito, it plays fresh-keeping, sterilization, the effect that do not go mouldy, then mature vinegar fermented grain is taken to impregnate in proportion with high-quality mountain spring water, vinegar is drenched using three round-robin methods, and vinegar liquid is dried, it is concentrated old It makes, finally obtains that attenuation degree is reasonable, and acetate concentration difference is small by the above method, vinegar is shone in the Chishui of stable product quality.
Description
Technical field
The present invention relates to the preparation methods that vinegar is shone in a kind of Chishui.
Background technique
Tradition is cooked congee uneven heating, is cooked congee insufficient, is easily burned, and yield low power consuming is greatly and not environmentally；Vinegar in alcoholic fermentation
Bent ratio is not suitable for, and determines that attenuation degree is unreasonable with the number of days that ferments, obtained intermediate product differs greatly；The variation meeting in season
Acetic fermentation is directly affected, so selecting the wheat bran adjusting fermentation temperature of matched specification to have very much according to Various Seasonal must
It wants, determines that attenuation degree is unreasonable in acetic fermentation with the number of days that ferments, obtain acetate concentration and differ greatly, product quality is unstable
It is fixed；Solarization altar is overstocked and orientation fixation is unfavorable for sufficiently drying, and influences to shine vinegar quality.
Summary of the invention
In view of this, it is an object of the present invention to provide a kind of attenuation degree is reasonable, it is small to obtain acetate concentration difference, product quality
Shine the preparation method of vinegar in stable Chishui.
In order to solve the above-mentioned technical problem, the technical scheme is that
Shine the preparation method of vinegar in a kind of Chishui, comprising the following steps:
Step 1: it cooks congee: first cleaning Raw Materials Rice, glutinous rice before cooking congee, it is small just to flood meter Jin Hang infiltration 4 with a small amount of water
When.The water of certain volume is added in the jacketed pan with fuelled with natural gas, after heating is boiled, by rice, glutinous rice, water 2-3:1:
16-18 ratio first pours into the rice after infiltration in pot, pours into glutinous rice again after ten minutes, mixes, boils rice without meter Xin, thin rice gruel
It is off the pot in underflow shape, congee is poured into and carries out natural cooling in Keramos jar fermenter.
Step 2: alcoholic fermentation: being cooled to 40 DEG C for congee, and vinegar song is added in raw material, vinegar song 7-7.5:1 ratio and first impregnates 1
Hour after, first by vinegar song particle rub it is broken be stirred for uniformly, daily morning and afternoon is stirred respectively once, to alcohol fermentation liquid carbon dioxide
Bubble stops generating, and top is clarified substantially, there is dense rice wine fragrance, monitors between alcoholic strength 5.3-6.0%, and no longer rising is
Terminate for alcoholic fermentation, fermentation temperature, which maintains 25~30 DEG C, to be advisable.
Step 3: wheat bran spice: after alcoholic fermentation, wheat bran, raw material are added in 8.8-9:1 ratio according to Various Seasonal
It selects in the high-quality wheat bran to alcohol fermentation liquid of different size, artificial stirring is to without agglomeration and spheric granules, fresh vinegar fermented grain moisture
Drop leaching can be sewed with from finger by being pinched with hand, can be naturally loose after release, monitor vinegar fermented grain moisture between 60-65%.So
It is fluffy afterwards to be placed in sharp fir system vinegar slot, it is covered in fresh vinegar fermented grain and is heated up with palm fibre pad, be transferred to the acetic fermentation stage.
Step 4: acetic fermentation: fresh vinegar fermented grain carries out manually turning over unstrained spirits after standing 20-24 hour, and it is show-through once to turn over unstrained spirits daily,
It to adjust vinegar fermented grain temperature, allows every layer of vinegar fermented grain that can come into full contact with air, continues to cover palm fibre pad after turning over to 3-4 DEG C of vinegar fermented grain temperature decline
Until, fermentation temperature controls between 35-41 DEG C.When fermenting to total acid between 4.9-5.7g/100ml, no longer rise at present
Salt, as mass fraction, the quality that salt is added is the 0.6-0.7% of vinegar fermented grain gross mass, and Yanbian compresses under the flange of side, after adding salt
Compacting is shakeout on unstrained spirits surface, is reduced and air contact area, continuing to turn over unstrained spirits after lower salt is sufficiently mixed salt with unstrained spirits, has turned over after unstrained spirits again
Compacting is shakeout on unstrained spirits surface, it is in dark brown that when unstrained spirits temperature is gradually decreased to room temperature, vinegar fermented grain shade is consistent, and monitoring vinegar fermented grain total acid is steady
It is scheduled between 5.0-5.8g/100ml, no longer rising is that acetic fermentation terminates.
Step 5: envelope unstrained spirits: the vinegar fermented grain of fermenting-ripening is manually fitted into Keramos and shines in altar, tracks tramping compacting, after filling altar,
It is sealed in the salt that the surface of its vinegar fermented grain covers all around one layer of 1 cm thick, covers altar lid and be transferred to outdoor dring yard.
Step 6: it shines unstrained spirits: the vinegar fermented grain for installing altar being placed in dring yard weather exposure and carries out esterification, after two months periodically inspection
Look into vinegar fermented grain have it is without exception, after one summer of solarization carry out manually turn over altar, the weather exposure time is no less than 3 years.To guarantee sufficient day
It shines, transports dring yard to after vinegar fermented grain dress altar with double altars in column, 15 centimetres of altar spacing, 80 ± 5 centimetres of spacing between the column and the column are put
It puts；Vinegar fermented grain is turned over after altar with single altar in column, and 15 centimetres of altar spacing, 45 ± 5 centimetres of spacing between the column and the column are put；It is every to shine one
A summer is intended to that altar progress 180 degree rotation will be shone.
Step 7: it turns over altar: manually turning over altar and exchange vinegar fermented grain above and below position in altar, fill to track tramping and leave no gaps, salt side entirely
Position covering altar completely cut off air, mosquito, play the role of it is fresh-keeping, sterilization, do not go mouldy.
Step 8: leaching vinegar: taking mature vinegar fermented grain and high-quality mountain spring water to impregnate 16-24h in 1:2 ratio, then using three circulations
Method drenches vinegar until the residual acid content of unstrained spirits slag is not greater than 0.1g/100mL.
Step 9: it shines vinegar liquid: semi-finished product vinegar liquid being statically placed in outdoor stainless steel storage tank and is continued solar evaporation 3-6 months,
Ageing is concentrated, keeps vinegar liquid more mellow soft, taste is long.
Further, three round-robin methods that vinegar is drenched in the step 8 are that purified mountain spring water is added using the 3rd leaching vinegar,
Then with three leaching two, the mode of two leaching one carries out set leaching and is overlapped vinegar fermented grain total acid content and vinegar liquid is filtered for multiple times.
The technology of the present invention effect major embodiment is in the following areas: being cleaned using rice and glutinous rice, then by rice
It boils and adds glutinous rice again and boil to no rice heart, obtain congee, then cooled down in Keramos jar fermenter and add vinegar Qu Jinhang wine
Essence fermentation adds wheat bran after fermentation and carries out spice, and ferments after spice again according to stringent regulation, is fermented into
Ripe vinegar fermented grain be manually fitted into Keramos shine altar in carry out envelope unstrained spirits, be placed in dring yard weather exposure carry out esterification, and
Pass through during this and manually turn over altar and exchange vinegar fermented grain above and below position in altar, fill to track tramping and leave no gaps, salt covers all around
Altar completely cuts off air, mosquito, play the role of it is fresh-keeping, sterilization, do not go mouldy, then take mature vinegar fermented grain and high-quality mountain spring water in proportion
It impregnates, drenches vinegar using three round-robin methods, and vinegar liquid is dried, ageing is concentrated, attenuation degree is finally obtained by the above method and is closed
Reason, acetate concentration difference is small, and vinegar is shone in the Chishui of stable product quality.
Specific embodiment
Embodiment 1
Shine the preparation method of vinegar in a kind of Chishui, comprising the following steps:
Step 1: it cooks congee: first cleaning Raw Materials Rice, glutinous rice before cooking congee, it is small just to flood meter Jin Hang infiltration 4 with a small amount of water
When.The water of certain volume is added in the jacketed pan with fuelled with natural gas, after heating is boiled, by rice, glutinous rice, water 2:1:16
Ratio first pours into the rice after infiltration in pot, pours into glutinous rice again after ten minutes, mixes, and boils rice without meter Xin, thin rice gruel is in dense
Pulpous state is off the pot, and congee is poured into and carries out natural cooling in Keramos jar fermenter.
Step 2: alcoholic fermentation: being cooled to 40 DEG C for congee, and vinegar song is added in raw material, vinegar song 7.5:1 ratio, and first to impregnate 1 small
Shi Hou, first by vinegar song particle rub it is broken be stirred for uniformly, daily morning and afternoon is stirred respectively once, to alcohol fermentation liquid carbon dioxide gas
Bubble stops generating, and top is clarified substantially, there is dense rice wine fragrance, monitors between alcoholic strength 5.3-5.5%, and no longer rising is
Alcoholic fermentation terminates, and fermentation temperature, which maintains 25~30 DEG C, to be advisable.
Step 3: wheat bran spice: after alcoholic fermentation, wheat bran, raw material are added in 8.8:1 ratio and are selected according to Various Seasonal
With in the high-quality wheat bran to alcohol fermentation liquid of different size, to without agglomeration and spheric granules, fresh vinegar fermented grain moisture is used for artificial stirring
Hand is pinched can be sewed with drop leaching from finger, can be naturally loose after release, monitor vinegar fermented grain moisture between 60-65%, then
Fluffy is placed in sharp fir system vinegar slot, is covered in fresh vinegar fermented grain and is heated up with palm fibre pad, is transferred to the acetic fermentation stage.
Step 4: acetic fermentation: fresh vinegar fermented grain carries out manually turning over unstrained spirits after standing 20-24 hour, and it is show-through once to turn over unstrained spirits daily,
It to adjust vinegar fermented grain temperature, allows every layer of vinegar fermented grain that can come into full contact with air, continues to cover palm fibre pad after turning over to 3-4 DEG C of vinegar fermented grain temperature decline
Until, fermentation temperature controls between 35-41 DEG C.When fermenting to total acid between 4.9-5.1g/100ml, no longer rise at present
Salt, as mass fraction, the quality that salt is added is the 0.6-0.7% of vinegar fermented grain gross mass, and Yanbian compresses under the flange of side, after adding salt
Compacting, reduction and air contact area are shakeout into unstrained spirits surface.Continuing to turn over unstrained spirits after lower salt is sufficiently mixed salt with unstrained spirits, has turned over after unstrained spirits again
Compacting is shakeout on unstrained spirits surface, it is in dark brown that when unstrained spirits temperature is gradually decreased to room temperature, vinegar fermented grain shade is consistent, and monitoring vinegar fermented grain total acid is steady
It is scheduled between 5.0-5.2g/100ml, no longer rising is that acetic fermentation terminates.
Step 5: envelope unstrained spirits: the vinegar fermented grain of fermenting-ripening is manually fitted into Keramos and shines in altar, tracks tramping compacting, after filling altar,
It is sealed in the salt that the surface of its vinegar fermented grain covers all around one layer of 1 cm thick, covers altar lid and be transferred to outdoor dring yard.
Step 6: it shines unstrained spirits: the vinegar fermented grain for installing altar being placed in dring yard weather exposure and carries out esterification, after two months periodically inspection
Look into vinegar fermented grain have it is without exception, after one summer of solarization carry out manually turn over altar, the weather exposure time is no less than 3 years.To guarantee sufficient day
It shines, transports dring yard to after vinegar fermented grain dress altar with double altars in column, 15 centimetres of altar spacing, 80 ± 5 centimetres of spacing between the column and the column are put
It puts；Vinegar fermented grain is turned over after altar with single altar in column, and 15 centimetres of altar spacing, 45 ± 5 centimetres of spacing between the column and the column are put；It is every to shine one
A summer is intended to that altar progress 180 degree rotation will be shone.
Step 7: it turns over altar: manually turning over altar and exchange vinegar fermented grain above and below position in altar, fill to track tramping and leave no gaps, salt side entirely
Position covering altar completely cut off air, mosquito, play the role of it is fresh-keeping, sterilization, do not go mouldy.
Step 8: leaching vinegar: taking mature vinegar fermented grain and high-quality mountain spring water to impregnate 16-24h in 1:2 ratio, is drenched using three round-robin methods
Vinegar is until the residual acid content of unstrained spirits slag is not greater than 0.1g/100mL.
Step 9: it shines vinegar liquid: semi-finished product vinegar liquid being statically placed in outdoor stainless steel storage tank and is continued solar evaporation 3-6 months,
Ageing is concentrated, keeps vinegar liquid more mellow soft, taste is long.
In the present embodiment, three round-robin methods that vinegar is drenched in the step 8 are that purified mountain is added using the 3rd leaching vinegar
Spring, then with three leaching two, the mode of two leaching one carries out set leaching and is overlapped vinegar fermented grain total acid content and carries out to vinegar liquid multiple
Filtering.
Embodiment 2
Shine the preparation method of vinegar in a kind of Chishui, comprising the following steps:
Step 1: it cooks congee: first cleaning Raw Materials Rice, glutinous rice before cooking congee, it is small just to flood meter Jin Hang infiltration 4 with a small amount of water
When.The water of certain volume is added in the jacketed pan with fuelled with natural gas, after heating is boiled, by rice, glutinous rice, water 3:1:18
Ratio first pours into the rice after infiltration in pot, pours into glutinous rice again after ten minutes, mixes, and boils rice without meter Xin, thin rice gruel is in dense
Pulpous state is off the pot, and congee is poured into and carries out natural cooling in Keramos jar fermenter.
Step 2: alcoholic fermentation: being cooled to 40 DEG C for congee, and vinegar song is added in raw material, vinegar song 7:1 ratio and first impregnates 1 hour
Afterwards, first by vinegar song particle rub it is broken be stirred for uniformly, daily morning and afternoon is stirred respectively once, to alcohol fermentation liquid carbon dioxide bubble
Stop generating, top is clarified substantially, there is dense rice wine fragrance, is monitored between alcoholic strength 5.8-6.0%, and no longer rising is wine
Smart fermentation ends, fermentation temperature, which maintains 25~30 DEG C, to be advisable.
Step 3: wheat bran spice: after alcoholic fermentation, wheat bran, raw material are added in 9:1 ratio and are selected according to Various Seasonal
In the high-quality wheat bran to alcohol fermentation liquid of different size, artificial stirring is to without agglomeration and spheric granules, fresh vinegar fermented grain moisture hand
Drop leaching can be sewed with from finger by pinching, can be naturally loose after release, monitor vinegar fermented grain moisture between 60-65%, then fluffy
Pine is placed in sharp fir system vinegar slot, is covered in fresh vinegar fermented grain and is heated up with palm fibre pad, is transferred to the acetic fermentation stage.
Step 4: acetic fermentation: fresh vinegar fermented grain carries out manually turning over unstrained spirits after standing 20-24 hour, and it is show-through once to turn over unstrained spirits daily,
It to adjust vinegar fermented grain temperature, allows every layer of vinegar fermented grain that can come into full contact with air, continues to cover palm fibre pad after turning over to 3-4 DEG C of vinegar fermented grain temperature decline
Until, fermentation temperature controls between 35-41 DEG C.When fermenting to total acid between 5.4-5.7g/100ml, no longer rise at present
Salt, as mass fraction, the quality that salt is added is the 0.6-0.7% of vinegar fermented grain gross mass, and Yanbian compresses under the flange of side, after adding salt
Compacting, reduction and air contact area are shakeout into unstrained spirits surface.Continuing to turn over unstrained spirits after lower salt is sufficiently mixed salt with unstrained spirits, has turned over after unstrained spirits again
Compacting is shakeout on unstrained spirits surface, it is in dark brown that when unstrained spirits temperature is gradually decreased to room temperature, vinegar fermented grain shade is consistent, and monitoring vinegar fermented grain total acid is steady
It is scheduled between 5.5-5.8g/100ml, no longer rising is that acetic fermentation terminates.
Step 5: envelope unstrained spirits: the vinegar fermented grain of fermenting-ripening is manually fitted into Keramos and shines in altar, tracks tramping compacting, after filling altar,
It is sealed in the salt that the surface of its vinegar fermented grain covers all around one layer of 1 cm thick, covers altar lid and be transferred to outdoor dring yard.
Step 6: it shines unstrained spirits: the vinegar fermented grain for installing altar being placed in dring yard weather exposure and carries out esterification, after two months periodically inspection
Look into vinegar fermented grain have it is without exception, after one summer of solarization carry out manually turn over altar, the weather exposure time is no less than 3 years.To guarantee sufficient day
It shines, transports dring yard to after vinegar fermented grain dress altar with double altars in column, 15 centimetres of altar spacing, 80 ± 5 centimetres of spacing between the column and the column are put
It puts；Vinegar fermented grain is turned over after altar with single altar in column, and 15 centimetres of altar spacing, 45 ± 5 centimetres of spacing between the column and the column are put；It is every to shine one
A summer is intended to that altar progress 180 degree rotation will be shone.
Step 7: it turns over altar: manually turning over altar and exchange vinegar fermented grain above and below position in altar, fill to track tramping and leave no gaps, salt side entirely
Position covering altar completely cut off air, mosquito, play the role of it is fresh-keeping, sterilization, do not go mouldy.
Step 8: leaching vinegar: taking mature vinegar fermented grain and high-quality mountain spring water to impregnate 16-24h in 1:2 ratio, is drenched using three round-robin methods
Vinegar is until the residual acid content of unstrained spirits slag is not greater than 0.1g/100mL.
Step 9: it shines vinegar liquid: semi-finished product vinegar liquid being statically placed in outdoor stainless steel storage tank and is continued solar evaporation 3-6 months,
Ageing is concentrated, keeps vinegar liquid more mellow soft, taste is long.
In the present embodiment, three round-robin methods that vinegar is drenched in the step 8 are that purified mountain is added using the 3rd leaching vinegar
Spring, then with three leaching two, the mode of two leaching one carries out set leaching and is overlapped vinegar fermented grain total acid content and carries out to vinegar liquid multiple
Filtering.
Experimental example
Using embodiment 1 and embodiment 2 as the reference of experiment, data in detail below are obtained.
Embodiment 1 and the relationship of physical and chemical index are as shown in table 1:
| Raw material proportioning | Average alcohol degree (%) | Average total acid (g/100ml) | Average fixed acid (g/100ml) | Mean reduction sugar (g/100ml) | Average soluble saltless solid (g/100ml) |
| Rice, glutinous rice, water 2:1:16 | 5.4 | 5.1 | 2.4 | 1.8 | 11.2 |
Table 1
Embodiment 2 and the relationship of physical and chemical index are as shown in table 2:
| Raw material proportioning | Average alcohol degree (%) | Average total acid (g/100ml) | Average fixed acid (g/100ml) | Mean reduction sugar (g/100ml) | Average soluble saltless solid (g/100ml) |
| Rice, glutinous rice, water 3:1:18 | 5.9 | 5.7 | 2.6 | 1.9 | 12.7 |
Table 2
The vinegar fermented grain of the production of embodiment 1 is superior to the vinegar fermented grain items physical and chemical index that embodiment 2 makes.
It is cleaned using rice and glutinous rice, then rice is boiled and adds glutinous rice again and boils to no rice heart, obtains congee,
Then it is cooled down in Keramos jar fermenter and adds vinegar Qu Jinhang alcoholic fermentation, added wheat bran after fermentation and carry out spice,
And ferment after spice again according to stringent regulation, the vinegar fermented grain of fermenting-ripening be manually fitted into Keramos shine altar in into
Row envelope unstrained spirits, is placed in dring yard weather exposure and carries out esterification, and in this process by manually turning over altar for vinegar fermented grain in altar
Position exchanges up and down, fills to track tramping and leaves no gaps, and salt covers all around altar isolation air, mosquito, plays fresh-keeping, sterilization, no
Then the effect of mildew takes mature vinegar fermented grain to impregnate in proportion with high-quality mountain spring water, drench vinegar using three round-robin methods, and vinegar liquid is dried in the air
Shine, ageing be concentrated, finally obtains that attenuation degree is reasonable, and acetate concentration difference is small by the above method, stable product quality it is red
Water shines vinegar.
Certainly, above is representative instance of the invention, and in addition to this, the present invention can also have other a variety of specific implementations
Mode, all technical solutions formed using equivalent substitution or equivalent transformation, is all fallen within the scope of protection of present invention.
Claims (2)
1. the preparation method that vinegar is shone in a kind of Chishui, which comprises the following steps:
Step 1: it cooks congee: first cleaning Raw Materials Rice, glutinous rice before cooking congee, it is small just to flood meter Jin Hang infiltration 4 with a small amount of water
When, the water of certain volume is added in the jacketed pan with fuelled with natural gas, after heating is boiled, by rice, glutinous rice, water 2-3:1:
16-18 ratio first pours into the rice after infiltration in pot, pours into glutinous rice again after ten minutes, mixes, boils rice without meter Xin, thin rice gruel
It is off the pot in underflow shape, congee is poured into and carries out natural cooling in Keramos jar fermenter；
Step 2: alcoholic fermentation: being cooled to 40 DEG C for congee, and vinegar song is added in raw material, vinegar song 7-7.5:1 ratio and first impregnates 1 hour
Afterwards, first by vinegar song particle rub it is broken be stirred for uniformly, daily morning and afternoon is stirred respectively once, to alcohol fermentation liquid carbon dioxide bubble
Stop generating, top is clarified substantially, there is dense rice wine fragrance, is monitored between alcoholic strength 5.3-6.0%, and no longer rising is wine
Smart fermentation ends, fermentation temperature, which maintains 25~30 DEG C, to be advisable；
Step 3: wheat bran spice: after alcoholic fermentation, wheat bran, raw material are added in 8.8-9:1 ratio and are selected according to Various Seasonal
In the high-quality wheat bran to alcohol fermentation liquid of different size, artificial stirring is to without agglomeration and spheric granules, fresh vinegar fermented grain moisture hand
Drop leaching can be sewed with from finger by pinching, can be naturally loose after release, monitor vinegar fermented grain moisture between 60-65%, then fluffy
Pine is placed in sharp fir system vinegar slot, is covered in fresh vinegar fermented grain and is heated up with palm fibre pad, is transferred to the acetic fermentation stage；
Step 4: acetic fermentation: fresh vinegar fermented grain carries out manually turning over unstrained spirits after standing 20-24 hour, and it is show-through once to turn over unstrained spirits daily, with tune
Vinegar fermented grain temperature is saved, allows every layer of vinegar fermented grain that can come into full contact with air, continuing to cover palm fibre pad after turning over to the decline of vinegar fermented grain temperature is for 3-4 DEG C
Only, fermentation temperature control, when fermenting to total acid between 4.9-5.7g/100ml, no longer rises salt at present between 35-41 DEG C,
As mass fraction, the quality that salt is added is the 0.6-0.7% of vinegar fermented grain gross mass, and Yanbian compresses under the flange of side, is added unstrained spirits after salt
Compacting is shakeout on surface, is reduced and air contact area, and continuing to turn over unstrained spirits after lower salt is sufficiently mixed salt with unstrained spirits, has been turned over after unstrained spirits again by unstrained spirits
Compacting is shakeout on surface, and when unstrained spirits temperature is gradually decreased to room temperature, vinegar fermented grain shade is consistent, is in dark brown, and monitoring vinegar fermented grain total acid is stablized
Between 5.0-5.8g/100ml, no longer rising is that acetic fermentation terminates；
Step 5: envelope unstrained spirits: the vinegar fermented grain of fermenting-ripening is manually fitted into Keramos and shines in altar, compacting is tracked tramping, after filling altar, at it
The salt that the surface of vinegar fermented grain covers all around one layer of 1 cm thick is sealed, and is covered altar lid and is transferred to outdoor dring yard；
Step 6: it shines unstrained spirits: the vinegar fermented grain for installing altar being placed in dring yard weather exposure and carries out esterification, inspects periodically vinegar after two months
Unstrained spirits have it is without exception, after one summer of solarization carry out manually turn over altar, the weather exposure time is no less than 3 years, for guarantee abundance solarization,
Transport dring yard to after vinegar fermented grain dress altar with double altars in column, 15 centimetres of altar spacing, 80 ± 5 centimetres of spacing between the column and the column are put；
Vinegar fermented grain is turned over after altar with single altar in column, and 15 centimetres of altar spacing, 45 ± 5 centimetres of spacing between the column and the column are put；It is every to shine one
Summer is intended to that altar progress 180 degree rotation will be shone；
Step 7: it turns over altar: manually turning over altar and exchange vinegar fermented grain above and below position in altar, fill to track tramping and leave no gaps, salt is comprehensive to be covered
Lid altar completely cut off air, mosquito, play the role of it is fresh-keeping, sterilization, do not go mouldy；
Step 8: leaching vinegar: taking mature vinegar fermented grain and high-quality mountain spring water to impregnate 16-24h in 1:2 ratio, is then drenched using three round-robin methods
Vinegar is until the residual acid content of unstrained spirits slag is not greater than 0.1g/100mL；
Step 9: it shines vinegar liquid: semi-finished product vinegar liquid being statically placed in outdoor stainless steel storage tank and continues solar evaporation 3-6 months, concentration
Ageing keeps vinegar liquid more mellow soft, and taste is long.
2. the preparation method that vinegar is shone in a kind of Chishui as described in claim 1, it is characterised in that: drench the three of vinegar in the step 8
Round-robin method is that purified mountain spring water is added using the 3rd leaching vinegar, and then with three leaching two, the mode of two leaching one carries out set leaching for vinegar
Unstrained spirits total acid content is overlapped and vinegar liquid is filtered for multiple times.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112877171A (en) * | 2021-01-07 | 2021-06-01 | 贵州赤水古法酱香晒醋有限责任公司 | Sealing and airing method for red water sunned vinegar |
| CN113768124A (en) * | 2021-09-06 | 2021-12-10 | 刘胤道 | Preparation method of food composite seasoning juice |
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| CN105420066A (en) * | 2015-12-28 | 2016-03-23 | 贵州赤水黔老翁晒醋有限公司 | Vinegar fermentation grain making process for sun vinegar |
| CN105420068A (en) * | 2015-12-28 | 2016-03-23 | 贵州赤水黔老翁晒醋有限公司 | Making technology of sun vinegar |
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| CN112877171A (en) * | 2021-01-07 | 2021-06-01 | 贵州赤水古法酱香晒醋有限责任公司 | Sealing and airing method for red water sunned vinegar |
| CN113768124A (en) * | 2021-09-06 | 2021-12-10 | 刘胤道 | Preparation method of food composite seasoning juice |
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