CN109439506A - Shine the preparation method of vinegar vinegar fermented grain in a kind of Chishui - Google Patents
Shine the preparation method of vinegar vinegar fermented grain in a kind of Chishui Download PDFInfo
- Publication number
- CN109439506A CN109439506A CN201910005780.1A CN201910005780A CN109439506A CN 109439506 A CN109439506 A CN 109439506A CN 201910005780 A CN201910005780 A CN 201910005780A CN 109439506 A CN109439506 A CN 109439506A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- fermented grain
- altar
- vinegar fermented
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention discloses a kind of preparation method of Chishui solarization vinegar vinegar fermented grain, 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, it is reasonable that attenuation degree is finally obtained by the above method, it is small to obtain acetate concentration difference, it shines in the Chishui of stable product quality Vinegar vinegar fermented grain.
Description
Technical field
The present invention relates to the preparation methods that vinegar vinegar fermented grain 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 vinegar fermented grain in stable Chishui.
In order to solve the above-mentioned technical problem, the technical scheme is that
Shine the preparation method of vinegar vinegar fermented grain 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: congee is 40 DEG C cooling, after first impregnating 1 hour in raw material, vinegar song 7-7.5:1 ratio addition vinegar song,
First by vinegar song particle rub it is broken be stirred for uniformly, daily morning and afternoon stirs once respectively, stops to alcohol fermentation liquid carbon dioxide bubble
It only generates, top is clarified substantially, there is dense rice wine fragrance, is monitored between alcoholic strength 5.3-6.0%, and no longer rising is alcohol
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 is between 35-41 DEG C.When fermenting to total acid between 4.9-5.7g/100ml, no longer rise salt at present,
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
Shakeout compacting, reduction and air contact area in surface.Continuing to turn over unstrained spirits after lower salt is sufficiently mixed salt with unstrained spirits, has 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, which is no less than 3 years, could drench vinegar.To guarantee to fill
Sufficient solarization transports dring yard to double altars in column after vinegar fermented grain dress altar, 15 centimetres of altar spacing, 80 ± 5 centimetres of spacing between the column and the column into
Row is 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；Often
Shining a summer is intended to will to shine altar and carries out 180 degree rotation；
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.
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 cut off air, mosquito, play the role of it is fresh-keeping, sterilization, do not go mouldy, by the above method finally obtain attenuation degree close
Reason, obtains that acetate concentration difference is small, and vinegar vinegar fermented grain is shone in the Chishui of stable product quality.
Specific embodiment
Embodiment 1
Shine the preparation method of vinegar vinegar fermented grain 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, after first impregnating 1 hour in raw material, vinegar song 7.5:1 ratio addition vinegar song,
First by vinegar song particle rub it is broken be stirred for uniformly, daily morning and afternoon stirs once respectively, stops to alcohol fermentation liquid carbon dioxide bubble
It only generates, top is clarified substantially, there is dense rice wine fragrance, is monitored between alcoholic strength 5.3-5.5%, and no longer rising is alcohol
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 8.8:1 ratio and are selected not according to Various Seasonal
In the high-quality wheat bran to alcohol fermentation liquid of same specification, artificial stirring is pinched to without agglomeration and spheric granules, fresh vinegar fermented grain moisture with hand
Drop leaching can be sewed with from finger, can be naturally loose after release, vinegar fermented grain moisture is monitored between 60-65%.Then fluffy
Be placed in sharp fir system vinegar slot, be covered in fresh vinegar fermented grain and 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, 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 is between 35-41 DEG C.When fermenting to total acid between 4.9-5.1g/100ml, no longer rise salt at present,
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
Shakeout compacting, reduction and air contact area in surface.Continuing to turn over unstrained spirits after lower salt is sufficiently mixed salt with unstrained spirits, has 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 5.0-5.2g/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, 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, which is no less than 3 years, could drench vinegar.To guarantee to fill
Sufficient solarization transports dring yard to double altars in column after vinegar fermented grain dress altar, 15 centimetres of altar spacing, 80 ± 5 centimetres of spacing between the column and the column into
Row is 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；Often
Shining a summer is intended to will to shine altar and carries out 180 degree rotation；
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.
Embodiment 2
Shine the preparation method of vinegar vinegar fermented grain 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, after first impregnating 1 hour in raw material, vinegar song 7:1 ratio addition vinegar song, first
By vinegar song particle rub it is broken be stirred for uniformly, daily morning and afternoon stir once respectively, to alcohol fermentation liquid carbon dioxide bubble stopping
It generates, top is clarified substantially, there is dense rice wine fragrance, is monitored between alcoholic strength 5.8-6.0%, and no longer rising is alcohol hair
Ferment 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 9:1 ratio selects difference according to Various Seasonal
In the high-quality wheat bran to alcohol fermentation liquid of specification, to without agglomeration and spheric granules, fresh vinegar fermented grain moisture is pinched with hand can for artificial stirring
Drop is sewed with from finger to leach, can be naturally loose after release, vinegar fermented grain moisture is monitored between 60-65%.Then fluffy
It is placed in sharp fir system vinegar slot, 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, 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 is between 35-41 DEG C.When fermenting to total acid between 5.4-5.7g/100ml, no longer rise salt at present,
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 5.5-5.8g/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, 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, which is no less than 3 years, could drench vinegar, for guarantee fill
Sufficient solarization transports dring yard to double altars in column after vinegar fermented grain dress altar, 15 centimetres of altar spacing, 80 ± 5 centimetres of spacing between the column and the column into
Row is 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；Often
Shining a summer is intended to will to shine altar and carries out 180 degree rotation；
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.
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
Brewage process and unstrained spirits temperature, the relationship of total acid are as shown in table 2 in embodiment 1:
Table 2
Comprehensive Tables 1 and 2, from brewage process and unstrained spirits temperature, total acid relation table in find out and carry out unstrained spirits after salt under vinegar fermented grain to shakeout pressure
Real vinegar fermented grain cooling is fast, and temperature is low, and total acid content is high.Do not shakeout compacting in traditional handicraft under vinegar fermented grain after salt, vinegar fermented grain cooling is slow,
And temperature is high, not yet in effect to restrain acetic acid bacteria breeding and fermentation, acetic acid occurs peroxidization, is decomposed into water and carbon dioxide,
Total acid content is caused to reduce.
The relationship of vinegar fermented grain moisture and total acid is as shown in table 3 in embodiment 1:
Table 3
From finding out that vinegar fermented grain total acid reaches highest when vinegar fermented grain moisture is between 60-65% in the relation table of vinegar fermented grain moisture and total acid
Value.
Embodiment 2 and the relationship of physical and chemical index are as shown in table 4:
| 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 4
Brewage process and unstrained spirits temperature, the relationship of total acid are as shown in table 5 in embodiment 2:
Table 5
Consolidated statement 4 and table 5, from brewage process and unstrained spirits temperature, total acid relation table in find out and carry out unstrained spirits after salt under vinegar fermented grain to shakeout pressure
Real vinegar fermented grain cooling is fast, and temperature is low, and total acid content is high.Do not shakeout compacting in traditional handicraft under vinegar fermented grain after salt, vinegar fermented grain cooling is slow,
And temperature is high, not yet in effect to restrain acetic acid bacteria breeding and fermentation, acetic acid occurs peroxidization, is decomposed into water and carbon dioxide,
Total acid content is caused to reduce.
The relationship of vinegar fermented grain moisture and total acid is as shown in table 6 in embodiment 2:
From finding out that vinegar fermented grain total acid reaches highest when vinegar fermented grain moisture is between 60-65% in the relation table of vinegar fermented grain moisture and total acid
Value.
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 cut off air, mosquito, play the role of it is fresh-keeping, sterilization, do not go mouldy, by the above method finally obtain attenuation degree close
Reason, obtains that acetate concentration difference is small, and vinegar vinegar fermented grain is shone in the Chishui of stable product quality.
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 (1)
1. the preparation method that vinegar vinegar fermented grain 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, rice
Soup is off the pot in underflow shape, and congee is poured into and carries out natural cooling in Keramos jar fermenter；
Step 2: alcoholic fermentation: congee is 40 DEG C cooling, after first impregnating 1 hour in raw material, vinegar song 7-7.5:1 ratio addition vinegar song,
First by vinegar song particle rub it is broken be stirred for uniformly, daily morning and afternoon stirs once respectively, stops to alcohol fermentation liquid carbon dioxide bubble
It only generates, top is clarified substantially, there is dense rice wine fragrance, is monitored between alcoholic strength 5.3-6.0%, and no longer rising is alcohol
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, which is no less than 3 years, could drench vinegar, for guarantee fill
Sufficient solarization transports dring yard to double altars in column after vinegar fermented grain dress altar, 15 centimetres of altar spacing, 80 ± 5 centimetres of spacing between the column and the column into
Row is 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；Often
Shining a summer is intended to will to shine altar and carries out 180 degree rotation；
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910005780.1A CN109439506A (en) | 2019-01-03 | 2019-01-03 | Shine the preparation method of vinegar vinegar fermented grain in a kind of Chishui |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910005780.1A CN109439506A (en) | 2019-01-03 | 2019-01-03 | Shine the preparation method of vinegar vinegar fermented grain in a kind of Chishui |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109439506A true CN109439506A (en) | 2019-03-08 |
Family
ID=65542582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910005780.1A Pending CN109439506A (en) | 2019-01-03 | 2019-01-03 | Shine the preparation method of vinegar vinegar fermented grain in a kind of Chishui |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109439506A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN105524822A (en) * | 2015-12-28 | 2016-04-27 | 贵州赤水黔老翁晒醋有限公司 | Rosa roxbunghii honey sun vinegar preparation technology |
| CN106281958A (en) * | 2016-11-04 | 2017-01-04 | 赤水市曾氏晒醋有限公司 | A kind of compound health shines the preparation technology of vinegar |
| CN106281957A (en) * | 2016-11-04 | 2017-01-04 | 赤水市曾氏晒醋有限公司 | A kind of solarization vinegar adding human body probiotics |
-
2019
- 2019-01-03 CN CN201910005780.1A patent/CN109439506A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN105524822A (en) * | 2015-12-28 | 2016-04-27 | 贵州赤水黔老翁晒醋有限公司 | Rosa roxbunghii honey sun vinegar preparation technology |
| CN106281958A (en) * | 2016-11-04 | 2017-01-04 | 赤水市曾氏晒醋有限公司 | A kind of compound health shines the preparation technology of vinegar |
| CN106281957A (en) * | 2016-11-04 | 2017-01-04 | 赤水市曾氏晒醋有限公司 | A kind of solarization vinegar adding human body probiotics |
Non-Patent Citations (3)
| Title |
|---|
| 中国传统食品大全编辑委员会贵州分编委会: "《中国传统食品大全 贵州传统食品》", 30 November 1988, 中国食品出版社 * |
| 刘军: "四川晒醋传统酿造工艺的改良研究", 《中国酿造》 * |
| 张宝善等: "《果品加工技术》", 30 September 2000, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104651199B (en) | Bamboo class is carried out the method for liquor-making by solid fermentation as puff | |
| CN101857833B (en) | Standardized and industrialized production process for Shanxi mature vinegar | |
| CN101696378B (en) | Bamboo charcoal wine yeasts, bamboo charcoal wine and preparation method thereof | |
| CN105754794A (en) | Method for brewing rice wine | |
| CN102816670B (en) | Method for preparing Rui chang yam white wine | |
| CN108102868A (en) | A kind of rice spirit and preparation method thereof | |
| CN107325930A (en) | A kind of brewing method of Chinese yeast fen-flavor type white spirit | |
| CN109468211A (en) | The production technology of glutinous sorghum brewing mature vinegar | |
| CN105018264A (en) | Cloud stability white beer and production method thereof | |
| CN110423661A (en) | Compound pure and sweet white wine and its production method | |
| CN105062801A (en) | Production method of Fen-Maotai-flavor liquor | |
| CN108102854A (en) | A kind of distiller's yeast and the fruit of Cherokee rose yellow rice wine being prepared by distiller's yeast | |
| CN104694340B (en) | A kind of based on the preparation method brewageed with the full liquid phase process Rhizoma Solani tuber osi Monas cuspurpureus Went yellow wine of liquid Monas cuspurpureus Went | |
| CN109401909A (en) | Shine the preparation method of vinegar in a kind of Chishui | |
| CN109749947B (en) | Method for producing Shanxi mature vinegar by using fast yeast prepared from excellent aspergillus niger, rhizopus and saccharomycetes and matched Daqu | |
| CN107254384A (en) | A kind of preparation method of sweet yeast for brewing rice wine | |
| CN113186061B (en) | Preparation method of rice wine | |
| CN103911272A (en) | Technique for preparing vinegar yeast by mechanical ventilation | |
| CN106118981A (en) | A kind of preparation technology of rice spirit | |
| CN105349323B (en) | Compound wine of rice fermented with red yeast and its brewing method | |
| CN109439506A (en) | Shine the preparation method of vinegar vinegar fermented grain in a kind of Chishui | |
| CN106957786A (en) | A kind of rice vinegar and preparation method thereof | |
| CN114350466A (en) | Preparation method and application of saccharopolyspora inoculation raw wheat starter for brewing food | |
| CN107227250A (en) | The wine vinegar technique that a kind of utilization traditional-handwork and modern science and technology are combined | |
| CN112522059A (en) | Mature vinegar convenient to process and fermentation production process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190308 |
|
| RJ01 | Rejection of invention patent application after publication |