CN1124771A - Process for producing edible vinegar with vegetables and product thereof - Google Patents
Process for producing edible vinegar with vegetables and product thereof Download PDFInfo
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- CN1124771A CN1124771A CN 94113181 CN94113181A CN1124771A CN 1124771 A CN1124771 A CN 1124771A CN 94113181 CN94113181 CN 94113181 CN 94113181 A CN94113181 A CN 94113181A CN 1124771 A CN1124771 A CN 1124771A
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- vinegar
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Abstract
The method for producing edible vinegar features use of Chinese onion bulb, garlic cloves, hot pepper, sword bean, etc as raw materials instead of grains and includes such steps as selection of raw materials, washing, removing impurities, drying in air, immersion, fermentation, extracting, filtering and sterilization. Its advantages include saving grains, low cost, and reuse of its raw material to produce pickled vegetables.
Description
A kind of method and goods thereof that relate to producing edible vinegar with vegetables are used for the production of edible vinegar, belong to edible seasoning matter processing.
Edible vinegar is a non-staple foodstuff seasoning matter commonly used during people live, but not only seasoning but also help digestion also has germicidal action concurrently, therefore be unable to do without vinegar in diet.In the prior art, edible vinegar be dried with grain and potato be raw material, with raw material pulverizing,, steam material, fermentation, drench vinegar, reveal technological processs such as solarization, filtration, sterilization and produce edible vinegars through adding the water swollen.This traditional technology and method not only consume valuable grain, and complex process, and the production cycle is long, generally expect finished product from former, and the production cycle reached more than 10 months.Because the production cycle is long, corresponding apparatus and container need quantity many, take more production site and plant area, and investment is big, the production cost height, and small business is difficult to bear on economic capability, influences the expansion of throughput.
At present flow into useful Glacial acetic acid in addition in market and convert the vinegar that water is made, this vinegar impairs one's health to human body is unhelpful, should ban.
In view of this, the purpose of this invention is to provide a kind ofly without grain, raw material sources are extensive, and technology is simple, and is with short production cycle, and facility investment is few, environmentally safe, and the main equal edible of product of paying is with the processing method and the goods thereof of producing edible vinegar with vegetables.
The present invention adopts following process implementing, with the Onion head, the head of garlic, capsicum, French beans, sword bean, fresh kidney beans, vegetables such as radish are raw material, through selecting materials, clean, cool shine, soak, fermentation, filtering, technological processs such as sterilization are made the edible vinegar that is pleasant to the eye and taste, vegetables after the system vinegar, still keep original form, can continue to be processed into acid, salty, peppery, sweet pickles, supply the market.Below in conjunction with prescription and process for making in detail, technical process of the present invention and processing method feature are described in detail.
The major ingredient of raw material and effect.
The Onion head, the arduous temperature of nature and flavor has the wide chest of regulating the flow of vital energy, dissipating bind is separated administration, the effect of activating yang.Every hectogram Onion inner protein 1.6 grams, fat 0.6 gram, carbohydrate 8 grams also contain phosphorus, iron, lead and carotene, vitamins B
1, B
2, C many compositions.
The head of garlic contains the volatility allicin, has very strong sterilizing ability, can kill influenza virus, gold-coloured staphylococci, and meningococcus, Corynebacterium diphtheriae, multiple germ such as colibacillus, sulfur compound is to hyperlipidemia in the allicin, and hypercholesterolemia has obvious curative effects.Every hectogram head of garlic contains glucide 23.6 grams, protein 4.4 grams, fat 0.2 gram, 5 milligrams of calcium, 4.4 milligrams in phosphorus, 0.9 milligram of nicotinic acid, and vitamins B and C.
Capsicum, nature and flavor are hot, have in the temperature, and it is cold to loose, effect such as whet the appetite, help digestion, every hectogram capsicum inner protein 1.6 grams, fat 0.3 gram, carbohydrate 8.3 grams, 28 milligrams of calcium, 32 milligrams in phosphorus, 1.1 milligrams of iron, 0.4 milligram of carotene, 125 milligrams of vitamins Cs, vitamins C
20.06 milligram.
French beans, property is flat, it is sweet distinguish the flavor of, have invigorating the spleen and in, the effect of administrationization temperature clearly.Every hectogram French beans contain protein 22.7 gram, fat 1.9 grams, carbohydrate 5.7 grams, and compositions such as calcium, phosphorus, zinc, phytoh(a)emagglutinin.
Sword bean, sweet in flavor and warm in property, have kidney tonifying in the temperature, the non-return effect of sharp intestines.Every hectogram includes: protein 2.1 gram, fat 1.2 grams, carbohydrate 3.4 grams, and compositions such as calcium, phosphorus, iron, VITAMIN.
Radish, nature and flavor are peppery, contain abundant vitamins C and zinc, help to strengthen the immunologic function of human body.Every hectogram inner protein 0.6 gram, carbohydrate 5.7 grams, 49 milligrams of calcium, and compositions such as phosphorus, iron, carotene.
Salt must meet GB5461-85 edible salt quality standard.
The vegetables edible vinegar belongs to natural seasoning matter, is green food, is the developing direction of food.Expert according to Inst. of Viruses, China Preventive Medicine Science Academy studies have shown that for many years, all contain the interferon inducer existence that a kind of energy anti-cell becomes cancer and anti-virus infection in the vegetables, its effective ingredient is a kind of double stranded RNA of height endurability, eats whole food more the disease-prevention health of human body is benefited.
The present invention is a major ingredient with the Onion head, heavy in the siccative weight percent (%) after the cold solarization, the Onion head should account for whole vegetable raw-material (siccative) heavy more than 70%, radish raw material dry weight must not surpass 3%, each prescription is only chosen in the vegetables 3～4 kinds and is got final product, but major ingredient and shared weight percent must not change, and must select materials as the raw material of system vinegar, reject diseased plant (comprise defect ware, worm post, rotten, rot, patch, hollow etc.).
Concrete processing method
Selecting materials of 1 raw material
Capsicum, with deep green cattle horn shape, no worm post, do not have damaged, long 6 centimetres, grind No. 1 in the Hunan of transverse diameter more than 2.5 centimetres or drought assorted No. 2 for superior.The Onion head is best with major part Onion, and the place of production is not limit.The head of garlic with bavin skin garlic transverse diameter more than 3 centimetres for well.French beans with in the White Hyacinth Bean of ripe product be good, the too old and too tender raw material that is unfit to do.Fresh kidney beans only otherwise be subjected to the worm post, ripe product get final product in the no breakage.Radish for well, need be selected no worm post with white turnip for use, and no blackspot is not hollow, and length is no more than 20 centimetres, and transverse diameter is not more than 6 centimetres.Sword bean, select for use long 15～25 centimetres, wide 6～8 centimetres, no worm post, no blackspot, unaged, bottle-green in ripe product be advisable.
2 impurity eliminations are cleaned
Raw material through selecting materials and handling must carry out the impurity elimination matting, removes the coring of raw material two ends or both sides with scissors or other instruments, footpath leaf and thick stalk remove the coring of Onion head, footpath leaf with scissors, capsicum cuts off base of a fruit branch, and the head of garlic is removed coring footpath leaf, and breaks off with the fingers and thumb and loose into valvula; French beans are removed both sides and are slightly obstructed, and sword bean is removed both sides and slightly obstructed, and radish removes coring footpath leaf.To remove coring footpath leaf, the raw material of particle size, water cleans silt particle, dirt, and the water with cleaning cleans one, twice again, is placed on bamboo sieve or the plastics sieve, and filter is done.
3. cool the solarization
Onion head: shone 6～10 hours, till crust is wrinkling.
Capsicum: shone airing appearance moisture content 1～2 hour.
The head of garlic: shone airing superficies moisture 1～2 hour.
French beans: shone 4～6 hours, wrinkling to the crust deliquescing.
Sword bean: shone 5～7 hours, the crust deliquescing is got final product.
Radish: shone 8～10 hours, the crust deliquescing has little wrinkle.
Fresh kidney beans: shone 2～3 hours, to the crust deliquescing.
4. soak: the boiling water after will boiling, be cooled to about 10 ℃, raw material and water are mixed pour in the container (container with the cylinder of pottery, altar, jar, urn for well) by 1: 2～2.1 (weight ratios), adding salt (refined salt) is pressed 8～10% of raw material weight, seal, carry out zymotechnique.
5. fermentation, work in-process container with dress altar good seal, be placed in the proving room, maintain the temperature in 15 ℃～25 ℃ scopes, fermentation was decided on ambient temperature more than 2 months, as in summer, then fermentation time got final product in two months, and when winter, envrionment temperature was lower than 5 ℃, fermentation time can increase by 10～15 days.
6. drawing liquid filters, and through the vinegar liquid of fermenting-ripening, extracts vinegar liquid with anticorrosion acid proof pump out in container, and filters pending next procedure with filter cloth.To producing mature vinegar, with the vinegar liquid of extracting out after filtering, in the clean container of packing into, add a cover to reveal and shine more than nine months, after the maturation, through once filtering, enter next procedure again.
7. sterilization, the vinegar liquid after the filtration places in the container, and it is indoor to be positioned over sterilization, is thermal source with steam, is heated in 70 ℃～85 ℃ scopes with tube still heater, sterilizes 20～30 minutes.
8. test package, the vinegar liquid behind sterilization must pass through appearance luster, physics and chemistry, the sanitary index check, conformance with standard can be bottled and be dispatched from the factory.
A, the check of edible vinegar appearance luster
Daily life of a family vinegar is light orange, and no floss does not have precipitation.
Aromatic vinegar is red sauce, no precipitated impurities thing.
Light-coloured vinegar, for pure look transparent, no floss does not have precipitation.
Mature vinegar is scarlet, no precipitated impurities.
B, the sanitary index check
Arsenic (counting) mg/L＜0.5 with AS
Plumbous (counting) mg/L＜1.0 with PB
Free mineral acid must not detect
Total of bacterium several/mL＜5000
Coliform/100g＜3
The poison (enteron aisle causes a disease malicious) that causes a disease must not detect
C, the physical and chemical index check
Total acid (with acetometer) g/100ml 1～1.5
Solid substance g/100ml 0.7
Vinegar liquid through being up to the standards divides the bottle can, sticks trade mark and dated date manufactured and storage life, can dispatch from the factory
Main prescription of the present invention
Prescription is pressed raw material dry weight (weight percent meter)
1, homely vinegar basic model prescription
Onion 23～25% heads of garlic 1.5～2%
Capsicum 1.5～2% refined salt 2.5～3.5%
Cold boiling water 65～70%
2, aromatic vinegar prescription
Onion 23～25% heads of garlic 1.5～2%
Capsicum 1.5～2% refined salt 2.5～3.5%
Cold boiling water 65～68% parched rice pigments (be light yellow with the rice quick-fried, get with cold boiling water infusion again)
3, light-coloured vinegar prescription
Onion 28～30% refined salt 25～3.5%
Cold boiling water 65～70%
4, mature vinegar prescription
Onion 23～25% heads of garlic 1.5～2%
Capsicum 1.5～2% refined salt 2.5～3.5%
Cold boiling water 68～70%
Edible vinegar with present method production, vinegar liquid pure taste, mouthfeel is good, has not only saved grain, has simplified production technique, shorten the production cycle, can reduce production costs more than 40%, and the raw material behind the liquid that makes vinegar, still can intactly keep the vegetables original state, can continue to be processed into differently flavoured acid, peppery, salty, sweet pickles, its quality and mouthfeel do not reduce.Each the prescription except that major ingredient Onion head to keep the siccative gross weight more than 70%, all the other each components can replace mutually with fresh kidney beans, sword bean, French beans, but light-coloured vinegar is only used the first kind of Onion, and every kind of prescription can be selected 2～4 kinds of components for use, but radish must not surpass 3% of raw material siccative gross weight.Present method is that a new channel has been opened up in the comprehensive utilization of vegetables.
Claims (3)
1. one kind relates to method and the goods thereof of using producing edible vinegar with vegetables, be used for the production of edible vinegar, it has broken through the traditional technology of making raw material with grain, it is characterized in that, it selects the Onion head in the vegetables for use, the head of garlic, capsicum, French beans, sword bean, fresh kidney beans, radish are raw material, with the Onion head is major ingredient, press the siccative weight percent meter, its part by weight must not be lower than 70%, and the radish proportion must not be greater than 3%, and its technical process is, select materials---the impurity elimination cleaning---the cool solarization---soak---fermentation---drawing liquid filtration---sterilization---test package, concrete technology is:
(1) select materials, capsicum is selected deep green for use, and is long more than 6 centimetres, transverse diameter is more than 2.5 centimetres, free from insect pests, unabroken be superior, head is not there to be breakage, it is best not having septic major part Onion, the head of garlic is the best with the purple garlic of transverse diameter more than 3 centimetres, French beans are selected for use does not has breakage, free from insect pests, not only not too old but also not too tender in ripe product, sword bean is selected for use and is grown 15～25 centimetres, wide 6～8 centimetres, free from insect pests, do not have to show spot, unaged bottle-green in ripe product, as long as fresh kidney beans are free from insect pests, unabroken in ripe product get final product; Radish is no more than 20 centimetres with length, and transverse diameter is no more than 6 centimetres, and free from insect pests, no blackspot, not hollow white turnip are best;
(2) impurity elimination is cleaned, and through the qualified raw material of selecting materials, removes the coring footpath leaf or the thick stalk of raw material two ends or both sides, rinses the silt particle dirt on raw material surface well with the water of cleaning, places it on bamboo sieve or the plastics sieve, and the head of garlic is broken off with the fingers and thumb and loose into valvula;
(3) the cool solarization
The Onion head shone 8～10 hours, and is wrinkling to crust;
The head of garlic shone 2～3 hours, with the outer moisture content of airing;
Capsicum was shone 1～2 hour, the outer moisture content of airing;
French beans shone 4～6 hours, and are wrinkling to the crust deliquescing;
Sword bean shone 5～7 hours, to the crust deliquescing;
Fresh kidney beans shone 2～3 hours, to the crust deliquescing;
Radish was shone 8～10 hours, to the crust deliquescing;
(4) soak, behind the water boil, be cooled to 10 ℃, raw material and water and salt are pressed formula rate, put into container (earthenware porcelain receptacle for well), good seal;
(5) fermentation with the material container of good seal, is placed in the proving room, maintains the temperature in 15 ℃～25 ℃ scopes, and fermentation was decided on envrionment temperature more than two months, was lower than 5 ℃ as ambient temperature, can prolong 10～15 days;
(6) drawing liquid filters, and brewages sophisticated vinegar liquid, extracts and use filtered through gauze from container out with anticorrosion acid proof pump, and to producing mature vinegar, the vinegar liquid after the filtration reinstalls in the clean container and adds a cover, and places to reveal to shine after 9 months spaciously, and drawing liquid filters again, enters next procedure;
(7) sterilization, it is indoor that the vinegar liquid container is placed on sterilization, makes thermal source with steam, utilizes tube still heater, makes room temp be controlled at 70 ℃～85 ℃, kept 20～30 minutes;
(8) test package, the vinegar liquid behind the sterilization, needing to meet quality standard through appearance luster, physical and chemical index, sanitary index check can dispatch from the factory by sub-bottle packaging, and dated date manufactured, storage life;
The check of edible vinegar appearance luster
Daily life of a family vinegar: light orange, no floss does not have precipitation
Aromatic vinegar: red sauce, no precipitated impurities thing
Light-coloured vinegar: pure look, transparent, no floss does not have precipitation
Mature vinegar: scarlet, no precipitated impurities
Sanitary index check: edible vinegar hygienic standard GB2719-81
Arsenic (detecting) mg/L＜0.5 in AS
Plumbous (detecting) mg/L＜1.0 in PB
Free mineral acid must not detect
Total of bacterium several/mL＜5000
Coliform/100g＜3
Pathogenic bacterium (duodenum 12 road pathogenic bacterium) must not detect
Physical and chemical index
Total acid (with acetometer) g/100ml 1～1.5
Solid substance g/100ml 0.7
The vinegar liquid formula
Daily life of a family vinegar basic model prescription is pressed raw material siccative weight percent meter (%)
(1) Onion 23～25% heads of garlic 1.5～2%
Capsicum 1.5～2% refined salt 2.5～3.5%
Salt water 65～70%
(2) aromatic vinegar prescription
Onion 23～25% heads of garlic 1.5～2%
Capsicum 1.5～2% refined salt 2.5～3.5%
Cold boiling water 65～68% parched rice pigments 1.6～2%
(3) light-coloured vinegar prescription
Garlic crystalline substance 28～30% refined salt 2.5～3.5%
Cold boiling water 65～70%
(4) mature vinegar prescription
Onion 23～25% heads of garlic 1.5～2%
Capsicum 1.5～2% refined salt 2.5～3.5%
Cold boiling water 68～70%.
2. inventive method according to claim 1 is characterized in that, when producing mature vinegar, with the vinegar liquid after the drawing liquid filtration, builds in the clean container of packing into, reveals and shines more than 9 months, carries out sterilization and test package then.
3. inventive method according to claim 1 is characterized in that, listed component in the prescription, and except that major ingredient Onion head, all the other each components can use French beans, fresh kidney beans, sword bean to substitute, and every kind of prescription can be selected 2～4 kinds of raw materials for use, and the light-coloured vinegar prescription is only used the first kind of Onion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94113181A CN1062305C (en) | 1994-12-17 | 1994-12-17 | Process for producing edible vinegar with vegetables and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94113181A CN1062305C (en) | 1994-12-17 | 1994-12-17 | Process for producing edible vinegar with vegetables and product thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1124771A true CN1124771A (en) | 1996-06-19 |
| CN1062305C CN1062305C (en) | 2001-02-21 |
Family
ID=5036605
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94113181A Expired - Fee Related CN1062305C (en) | 1994-12-17 | 1994-12-17 | Process for producing edible vinegar with vegetables and product thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1062305C (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068046C (en) * | 1997-12-31 | 2001-07-04 | 阜新市制酒二厂 | Fruits and vegetable vinegar and its prepn. method |
| CN1320095C (en) * | 2003-02-13 | 2007-06-06 | 张生俊 | Vegetables vinegar production |
| CN103060166A (en) * | 2012-12-28 | 2013-04-24 | 徐州绿之野生物食品有限公司 | Black allium chinensis vinegar and preparation method thereof |
| CN103461893A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Production method of spicy allium chinense leisure food |
| CN103829321A (en) * | 2014-03-21 | 2014-06-04 | 黑龙江中医药大学 | Fermented type red radish health-care vinegar beverage formula and preparation method |
| CN104286780A (en) * | 2014-07-28 | 2015-01-21 | 宿州市毅飞食品有限公司 | Squid tentacle allium chinense pickles and preparation method thereof |
| CN105942116A (en) * | 2016-07-06 | 2016-09-21 | 周兆平 | Preparation method of allium chinensis fruit vinegar drink |
| CN106072148A (en) * | 2016-07-13 | 2016-11-09 | 湖南农业大学 | The peppery crisp processing method of a kind of perfume (or spice) and perfume (or spice) prepared by this method are peppery crisp |
| CN107518351A (en) * | 2017-10-12 | 2017-12-29 | 凌江 | A kind of cucumber salts down acid and preparation method thereof |
| CN107647349A (en) * | 2017-10-12 | 2018-02-02 | 蒙丽明 | A kind of fresh kidney beans salt down acid |
| CN107712745A (en) * | 2017-10-12 | 2018-02-23 | 凌江 | A kind of radish salts down acid and preparation method thereof |
| CN107751896A (en) * | 2017-10-12 | 2018-03-06 | 凌江 | A kind of pawpaw salts down acid and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61247371A (en) * | 1985-04-24 | 1986-11-04 | Yonemi Tanaka | Production of turbid solution containing organic acid |
-
1994
- 1994-12-17 CN CN94113181A patent/CN1062305C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1068046C (en) * | 1997-12-31 | 2001-07-04 | 阜新市制酒二厂 | Fruits and vegetable vinegar and its prepn. method |
| CN1320095C (en) * | 2003-02-13 | 2007-06-06 | 张生俊 | Vegetables vinegar production |
| CN103060166A (en) * | 2012-12-28 | 2013-04-24 | 徐州绿之野生物食品有限公司 | Black allium chinensis vinegar and preparation method thereof |
| CN103461893A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Production method of spicy allium chinense leisure food |
| CN103829321B (en) * | 2014-03-21 | 2016-03-23 | 黑龙江中医药大学 | A kind of fermented type turnip with red inside health-care vinegar drink prescription and preparation method |
| CN103829321A (en) * | 2014-03-21 | 2014-06-04 | 黑龙江中医药大学 | Fermented type red radish health-care vinegar beverage formula and preparation method |
| CN104286780A (en) * | 2014-07-28 | 2015-01-21 | 宿州市毅飞食品有限公司 | Squid tentacle allium chinense pickles and preparation method thereof |
| CN105942116A (en) * | 2016-07-06 | 2016-09-21 | 周兆平 | Preparation method of allium chinensis fruit vinegar drink |
| CN106072148A (en) * | 2016-07-13 | 2016-11-09 | 湖南农业大学 | The peppery crisp processing method of a kind of perfume (or spice) and perfume (or spice) prepared by this method are peppery crisp |
| CN107518351A (en) * | 2017-10-12 | 2017-12-29 | 凌江 | A kind of cucumber salts down acid and preparation method thereof |
| CN107647349A (en) * | 2017-10-12 | 2018-02-02 | 蒙丽明 | A kind of fresh kidney beans salt down acid |
| CN107712745A (en) * | 2017-10-12 | 2018-02-23 | 凌江 | A kind of radish salts down acid and preparation method thereof |
| CN107751896A (en) * | 2017-10-12 | 2018-03-06 | 凌江 | A kind of pawpaw salts down acid and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1062305C (en) | 2001-02-21 |
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