CN111778133A - Bamboo salt vinegar - Google Patents
Bamboo salt vinegar Download PDFInfo
- Publication number
- CN111778133A CN111778133A CN201910271054.4A CN201910271054A CN111778133A CN 111778133 A CN111778133 A CN 111778133A CN 201910271054 A CN201910271054 A CN 201910271054A CN 111778133 A CN111778133 A CN 111778133A
- Authority
- CN
- China
- Prior art keywords
- bamboo salt
- vinegar
- additives
- bamboo
- edible
- 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
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 46
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 46
- 241001330002 Bambuseae Species 0.000 title claims abstract description 46
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 46
- 239000011425 bamboo Substances 0.000 title claims abstract description 46
- 150000003839 salts Chemical class 0.000 title claims abstract description 46
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 45
- 239000000052 vinegar Substances 0.000 title claims abstract description 45
- 239000000654 additive Substances 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000015099 wheat brans Nutrition 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 2
- 235000011613 Pinus brutia Nutrition 0.000 claims description 2
- 241000018646 Pinus brutia Species 0.000 claims description 2
- 238000001354 calcination Methods 0.000 claims description 2
- 239000000446 fuel Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 9
- 230000002421 anti-septic effect Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- C12J1/08—Addition of flavouring ingredients
Abstract
The invention discloses bamboo salt vinegar which comprises the following components in percentage by weight: 2.5 percent of bamboo salt and 97.5 percent of edible vinegar without additives, not only has good antiseptic and fresh-keeping effects, but also can provide energy for human bodies and is beneficial to the health of the human bodies.
Description
Technical Field
The invention relates to vinegar, in particular to bamboo salt vinegar.
Background
Sodium benzoate, potassium sorbate and the like are added into the existing edible vinegar to serve as preservatives, so that the standing time of the edible vinegar is prolonged, but the vinegar can still have certain influence on the health of a human body after being used for a long time, the Kudzuvine flood 1600 years invents bamboo salt which has reducing, high-energy and alkalescent substances, contains trace calcium, potassium, copper, iron, zinc and other trace elements and is beneficial to the human body, and the bamboo salt added into the vinegar can play a role in corrosion prevention and preservation, can provide energy for the human body and is beneficial to the health of the human body.
Disclosure of Invention
In order to solve the problems, the invention provides bamboo salt vinegar which has good antiseptic and fresh-keeping effects, can provide energy for human bodies and is beneficial to human health.
In order to achieve the purpose, the invention adopts the following technical means:
the invention provides bamboo salt vinegar which comprises the following components in percentage by weight: 2.5 percent of bamboo salt and 97.5 percent of edible vinegar without additives.
Also provides bamboo salt which comprises the following components in percentage by weight: 2% of bamboo salt, 97% of edible vinegar without additives and 1% of honey.
Also provides bamboo salt which comprises the following components in percentage by weight: 1.5% of bamboo salt, 96% of edible vinegar without additives, 0.5% of honey, 0.5% of purified water, 0.6% of sorghum, 0.4% of barley, 0.3% of peas and 0.2% of wheat bran.
Further, the edible vinegar without the additive does not contain a preservative.
Further, the preservative comprises sodium benzoate and potassium sorbate.
Furthermore, the bamboo salt is extracted by putting sun-dried salt into green bamboo of three years old, sealing two ends with natural loess, taking pine as fuel, and calcining at 1000-1500 deg.C.
The invention also provides a preparation method of the bamboo salt vinegar, which comprises the steps of adding 2.5 percent of bamboo salt into 97.5 percent of edible vinegar without additives, stirring and fusing to prepare a bamboo salt vinegar solution.
The invention has the beneficial effects that:
the invention not only has good antiseptic and fresh-keeping effects, but also can provide energy for human body, and is beneficial to human health.
Detailed Description
The present invention is further illustrated by the following specific examples.
Example 1: the embodiment provides bamboo salt vinegar which comprises the following components in percentage by weight: 2.5 percent of bamboo salt and 97.5 percent of edible vinegar without additives.
Adding 2.5% bamboo salt into 97.5% edible vinegar without additive, stirring, and mixing to obtain bamboo salt vinegar solution.
The bamboo salt vinegar solution of the embodiment has good antiseptic and fresh-keeping effects, can provide energy for human bodies, and is beneficial to human health.
Example 2: the embodiment provides bamboo salt vinegar which comprises the following components in percentage by weight: 2% of bamboo salt, 97% of edible vinegar without additives and 1% of honey.
Mixing the above materials in a container, stirring, and making into bamboo salt vinegar solution.
The bamboo salt vinegar solution of the embodiment has good antiseptic and fresh-keeping effects, can provide energy for human bodies, and is beneficial to human health.
Example 3: the embodiment provides bamboo salt vinegar which comprises the following components in percentage by weight: 1.5% of bamboo salt, 96% of edible vinegar without additives, 0.5% of honey, 0.5% of purified water, 0.6% of sorghum, 0.4% of barley, 0.3% of peas and 0.2% of wheat bran.
Mixing the above materials in a container, stirring, and making into bamboo salt vinegar solution.
The bamboo salt vinegar solution of the embodiment has good antiseptic and fresh-keeping effects, can provide energy for human bodies, and is beneficial to human health.
Claims (7)
1. The bamboo salt vinegar is characterized by comprising the following components in percentage by weight: 2.5 percent of bamboo salt and 97.5 percent of edible vinegar without additives.
2. The bamboo salt vinegar is characterized by comprising the following components in percentage by weight: 2% of bamboo salt, 97% of edible vinegar without additives and 1% of honey.
3. The bamboo salt vinegar is characterized by comprising the following components in percentage by weight: 1.5% of bamboo salt, 96% of edible vinegar without additives, 0.5% of honey, 0.5% of purified water, 0.6% of sorghum, 0.4% of barley, 0.3% of peas and 0.2% of wheat bran.
4. The bamboo salt vinegar as claimed in any one of claims 1 or 3, wherein the edible vinegar without additives does not contain any preservative.
5. The bamboo salt vinegar as claimed in claim 4, wherein the preservative comprises sodium benzoate and potassium sorbate.
6. The bamboo salt vinegar as claimed in any one of claims 1 to 3, wherein the bamboo salt is obtained by putting solar salt into a three-year-old green bamboo, sealing both ends with natural loess, and calcining at 1000-1500 ℃ with pine as fuel.
7. The method for preparing bamboo salt vinegar as claimed in claim 1, wherein 2.5% bamboo salt is added to 97.5% edible vinegar without additives, and mixed under stirring to obtain bamboo salt vinegar solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910271054.4A CN111778133A (en) | 2019-04-04 | 2019-04-04 | Bamboo salt vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910271054.4A CN111778133A (en) | 2019-04-04 | 2019-04-04 | Bamboo salt vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111778133A true CN111778133A (en) | 2020-10-16 |
Family
ID=72755508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910271054.4A Pending CN111778133A (en) | 2019-04-04 | 2019-04-04 | Bamboo salt vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111778133A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224963A (en) * | 2011-05-11 | 2011-10-26 | 广东天地壹号饮料有限公司 | Flavor mature vinegar beverage |
| CN102943026A (en) * | 2012-10-25 | 2013-02-27 | 董志萍 | Composite vinegar and production method thereof |
| CN105534794A (en) * | 2015-12-31 | 2016-05-04 | 胡鹏 | Cleaning salt |
-
2019
- 2019-04-04 CN CN201910271054.4A patent/CN111778133A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224963A (en) * | 2011-05-11 | 2011-10-26 | 广东天地壹号饮料有限公司 | Flavor mature vinegar beverage |
| CN102943026A (en) * | 2012-10-25 | 2013-02-27 | 董志萍 | Composite vinegar and production method thereof |
| CN105534794A (en) * | 2015-12-31 | 2016-05-04 | 胡鹏 | Cleaning salt |
Non-Patent Citations (1)
| Title |
|---|
| CHER0923: "竹盐是解毒食品之"王"", 《HTTPS://WWW.HK3.COM.MY/ZH/%E7%AB%B9%E7%9B%90%E6%98%AF%E8%A7%A3%E6%AF%92%E9%A3%9F%E5%93%81%E4%B9%8B%E7%8E%8B/》 * |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201016 |