CN112553038B - Preparation method of sauce-flavor mature vinegar - Google Patents
Preparation method of sauce-flavor mature vinegar Download PDFInfo
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- CN112553038B CN112553038B CN202011582627.4A CN202011582627A CN112553038B CN 112553038 B CN112553038 B CN 112553038B CN 202011582627 A CN202011582627 A CN 202011582627A CN 112553038 B CN112553038 B CN 112553038B
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Abstract
The invention discloses a preparation method of sauce-flavor aged vinegar, which takes the traditional brewing process of aged vinegar as a basis, takes bean pulp and vinegar residue as byproducts rich in nutrition as brewing vinegar raw materials, takes high-temperature Daqu and white Qu Fuqu as saccharification ferment agents to prepare the sauce-flavor aged vinegar, and the contents of non-volatile acid, amino acid nitrogen, reducing sugar and total ester of the sauce-flavor aged vinegar prepared by the preparation method are obviously higher than those of the traditional aged vinegar, and meanwhile, the sauce-flavor aged vinegar has soft taste, mellow sour taste, harmonious aroma and rich aromatic odor compounded by sauce flavor, fumigating flavor and aged flavor.
Description
Technical Field
The invention relates to the technical field of edible vinegar production, in particular to a preparation method of sauce-flavor aged vinegar.
Background
The mature vinegar is prepared by taking sorghum and bran as main raw materials, taking rice husks and chaff as auxiliary materials, taking Daqu prepared from barley and peas as a saccharification starter, fermenting thick mash with low-temperature long-time alcohol, fermenting with high-temperature solid acetic acid, and brewing through the processes of fumigating, vinegar spraying, ageing and the like.
The Chinese vinegar brewing industry develops rapidly in more than ten years, not only the brewing equipment of the vinegar is updated, but also the brewing process is continuously optimized, and meanwhile, in order to better meet the demands of consumers, the vinegar products are changed from singleness to diversification, and the products such as fruit vinegar, health-care vinegar, functional vinegar, flavor vinegar, vinegar beverage and the like are continuously emerging. The vinegar has cultural deposit of thousands of years in Shanxi, the vinegar is a business card of Shanxi, and in a fierce market environment, the variety and the quality of the business card must be increased in order to be sparkled, and market demands are used for guiding innovation and development.
The traditional mature vinegar has red brown color, pure faint scent, special fragrance taking incense as a main body, ester fragrance and harmonious fragrance compounded by the mature fragrance, is sweet and sour after being eaten, has mellow taste and is sweet and sour. In order to adapt to the trend of the development of the edible vinegar market, the novel aromatic mature vinegar can be expanded, the multi-taste requirement of consumers is met, and the variety of Shanxi vinegar on the market is enriched.
In the patent CN 108949483A 'sauce-flavor vinegar and preparation process thereof', corn and Daqu added with traditional Chinese medicine powder are used as raw materials to prepare the sauce-flavor vinegar, but the description of the preparation process of the vinegar is not exhaustive; the patent 107586697B (a sauce-flavor selenium-rich health care sun-cured vinegar and a brewing method thereof) introduces a preparation method of the sauce-flavor selenium-rich health care vinegar, which has the advantages of various raw materials, high cost, inapplicability to daily seasoning and small audience range; in the patent CN 104212697B 'production process of sauce-flavor vinegar', vinasse is used as a raw material, acetic acid strains and bifidobacterium are used as fermentation strains, and the health-care vinegar is prepared.
Therefore, how to provide a high-quality soy sauce-flavor aged vinegar which is suitable for daily seasoning use, has soft taste and harmonious aroma is a problem to be solved by the person skilled in the art.
Disclosure of Invention
In view of the above, the invention provides the sauce-flavor mature vinegar which can adapt to the trend of the development diversification of the edible vinegar market, meet the multi-taste demands of consumers and enrich the varieties of Shanxi vinegar on the market.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a preparation method of sauce-flavor mature vinegar comprises the following steps:
(1) Crushing raw materials: selecting sorghum and soybean meal, removing impurities, and respectively crushing to 40 meshes to serve as raw materials for standby;
(2) High-temperature material wetting: uniformly mixing 80% -85% of sorghum and 15% -20% of soybean meal, adding hot water at 90+ -1deg.C for moistening, adding water and stirring to make the raw materials fully absorb water, uniformly stirring, stacking, moistening for about 10-12h, and turning over for 1-2 times;
(3) Steaming: uniformly stirring the material after moistening with 80% -100% of vinegar residue and 10% -15% of rice husk in the total amount of the raw materials, and putting the mixture into a digester for cooking;
(4) Airing: after the material is steamed, opening a boiling pot, pouring hot water at the temperature of 85+/-1 ℃ to enable the material to absorb water, pouring out the steamed material, continuously pouring hot water at the temperature of 85+/-1 ℃ to enable the material particles to be dispersed, further absorbing water, stirring, spreading out and airing the material, and finally ensuring the water content of the material to be 42% -45%;
(5) High temperature stacking: when the temperature of the materials is reduced to about 31-33 ℃, adding high-temperature Daqu accounting for 25-30% of the total amount of the materials and white Qu Fuqu accounting for 12-15% of the total amount of the materials, uniformly stirring and stacking, and when the temperature of the materials at a position of 5-8cm below the stacking surface is increased to 45-50 ℃ and the fermented grains in the stacking have sweet and fragrant flavor, fermenting in a jar;
(6) Solid-state alcoholic fermentation: transferring the piled materials into a ceramic jar, flattening the fermented grain surface, sealing the jar, and performing alcoholic fermentation for 7-8 days;
(7) Mixing fermented grains: uniformly mixing the fermented wine with 100% -120% of water, 80% -100% of bran, 60% -80% of bran, 30% -40% of rice husk, 25% -30% of fermented vinegar, 8% -10% of high-temperature Daqu and 4% -6% of white yeast bran koji to obtain new fermented grains;
(8) High-temperature solid acetic acid fermentation: subpackaging the new fermented grains into ceramic cylinders, inoculating the fermented grains, turning over the fermented grains after the inoculation every day, fermenting the fermented grains with acetic acid for 4-5d until the temperature of the fermented grains reaches 48-50 ℃, fermenting the fermented grains with acetic acid for 10-12d, and adding salt accounting for 1% -1.5% of the fermented grains in the last day of fermentation;
(9) High Wen Shai: transferring the vinegar residue after acetic acid fermentation into a clay sun-drying jar, spreading and compacting, spraying salt on the surface of the vinegar residue after filling, covering the jar cover with salt thickness of 1-1.2cm, transferring into an outdoor sunning place, and sun-drying for 10 months, wherein the distance between the jar and the sun-drying jar is not less than 15cm;
(10) Fumigating fermented grains: feeding half of the sun-cured vinegar residue into a stainless steel fumigating residue tank, continuously fumigating at 110-120deg.C for 12-15 hr to obtain fumigated residue with black brown or brownish red color, and transparent and lustrous;
(11) Spraying vinegar: taking the vinegar grains which are not smoked as white grains, respectively placing the white grains and the smoked grains into two vinegar pouring pools, and pouring vinegar in a circulating pouring mode;
(12) And (3) sun-curing vinegar: transferring the leached semi-finished vinegar into solar energy Chen Niangchi, and sun-curing for more than 6 months to obtain the sauce-flavor mature vinegar.
Preferably, in the preparation method of the sauce-flavor mature vinegar, the sorghum particles in the step (1) are full, have no moths and no mildewing taste, have normal smell, have the starch content of more than or equal to 65% and have the moisture content of less than or equal to 15%; the soybean meal is in an irregular crushed sheet shape or a coarse powder shape, is light brown or light yellow, has no caking, no fermentation, no mildew and no peculiar smell, has the protein content of more than or equal to 46 percent and the moisture content of less than or equal to 12 percent, and has excellent raw material quality as a material basis for brewing high-quality mature vinegar.
Preferably, in the preparation method of the sauce-flavor mature vinegar, the addition amount of the hot water in the step (2) is 50% -55% of the total amount of the raw materials.
Preferably, in the preparation method of the sauce-flavor mature vinegar, the pressure of the cooking in the step (3) is 0.20MPa, the temperature is 120 ℃ and the time is 100-120min, so that the raw materials are well-cooked and are not sticky and have no heart.
Preferably, in the preparation method of the sauce-flavor mature vinegar, the amount of hot water sprayed in the step (4) for two times is 5% -6% of the total amount of the raw materials.
Preferably, in the preparation method of the sauce-flavor mature vinegar, the moisture content of the new fermented grains in the step (7) is 62% -65%, and the alcoholic strength is 4-4.5% vol.
Preferably, in the preparation method of the sauce-flavor mature vinegar, in the step (8), the access amount of the fire grains is 20% of that of the new grains, and the fire grains are vinegar grains fermented for 2d by acetic acid, at this time, the microorganisms in the fire grains are in the most active state, and when the fire grains are accessed, the high-quality microorganisms with huge system are accessed, so that the quick access to the acetic acid fermentation state can be ensured.
Preferably, in the above preparation method of sauce-flavor mature vinegar, in the step (8), the total acid of the vinegar residue after the acetic acid fermentation is more than or equal to 4.5g/100mL, the alcoholicity is less than 0.2% vol, and the vinegar residue is copper brown, glossy and vinegar fragrance.
The sauce-flavor mature vinegar prepared by the method is provided.
Compared with the prior art, the invention discloses a preparation method of sauce-flavor mature vinegar, which has the following advantages:
(1) The vinegar brewing industry has developed rapidly in recent years, the vinegar products are changed from singleness to diversification and functionalization, the preparation of the sauce-flavor mature vinegar is to expand the flavor of the mature vinegar newly, the multi-taste requirements of consumers can be met, and the variety of Shanxi vinegar on the market is enriched;
(2) The two nutrient byproducts, namely the bean pulp and the vinegar residue, are used as vinegar brewing raw materials, so that the production cost can be reduced; the soybean meal contains about 46% of crude protein, so that the nitrogen-carbon ratio in the vinegar brewing raw material can be increased, and a precursor substance is provided for the generation of the sauce-flavor substances; the vinegar residue has loose structure and good air permeability, and can play a role in loosening fermented grains;
(3) The invention uses the high-temperature Daqu and white Qu Fuqu as saccharification ferment, the high-temperature Daqu provides a foundation for producing sauce-flavor substances, but the saccharification force is lower, the acid protease activity and saccharification force of white Qu Fuqu are higher, and the compound use of the two can reduce the dosage of Daqu and save the cost;
(4) The materials are piled up at high temperature before alcoholic fermentation, partial mixed bacteria can be restrained under the high temperature condition, the microorganism composition in the fermented grains is regulated, and meanwhile, the high temperature condition is favorable for the growth and metabolism of high temperature resistant bacteria and promotes the formation of the sauce flavor; the vinegar grains which are fermented and ripe are mixed with 25 to 30 percent of vinegar grains before acetic acid fermentation, so that beneficial microorganisms and enzyme substances in the vinegar grains can be enriched, the residual nutritional ingredients such as starch, protein and the like can be reused, and meanwhile, the accumulation of aromatic substances can be promoted; the high-temperature fermented grain sunning process not only can promote the esterification, but also is beneficial to the synthesis of flavor substances.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only embodiments of the present invention, and that other drawings can be obtained according to the provided drawings without inventive effort for a person skilled in the art.
FIG. 1 is a flow chart of a preparation process of the sauce-flavor mature vinegar.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The embodiment of the invention discloses sauce-flavor mature vinegar, which comprises the following production processes:
1. preparation process of high-temperature Daqu
(1) Crushing raw materials: firstly, adding 5% -10% of water into whole wheat, wetting for 3-4 hours, and then crushing, wherein the fine powder passing through a 20-mesh sieve accounts for 40% -50%;
(2) Mixing: adding 37% -40% of water and 4% -8% of yeast into wheat flour for mixing;
(3) Bending: feeding the uniformly stirred materials into a bending press, and pressing the materials into bending blocks with the same brick shape, wherein the bending blocks are required to be loose and not scattered;
(4) Lying curve: transferring the pressed curved blocks into a curved room, firstly paving 14-16cm of straw on the ground, then arranging the curved blocks in a three-horizontal three-vertical interval manner, wherein the distance between the curved blocks is 2cm, the straw is separated, 6-8cm of straw is paved on the curved blocks after the first layer of curved blocks are fully arranged, the second layer of curved blocks are continuously arranged, the stacking height is preferably 4-5 layers, and finally covering the curved blocks with straw for heat preservation and moisture preservation;
(5) Turning over: after piling, the internal temperature of the yeast blocks can reach more than 60 ℃ after 5-9d, mould coats grow on the surfaces of the yeast blocks, the first yeast turning is performed at the moment, the second yeast turning is performed after 7d of culture, and the aroma of the yeast is stronger than that of the first yeast turning and has the sauce flavor;
(6) And (3) bending: culturing for 40-50d, cooling to room temperature, and drying to obtain yeast;
(7) And (3) storing: and (5) placing the prepared Daqu into a starter room for storage for 3-4 months, and then using the Daqu. The prepared Daqu should be yellow brown, thin in skin, and dry in piece, and has sauce flavor and koji flavor.
2. White Qu Fu yeast preparation process
(1) Preparing white yeast: mixing bran with 80% -90% water, stirring, loading 8-10g into 250mL triangular flask, sterilizing under high pressure for 30min, cooling, inoculating river white yeast, culturing at 28-30deg.C, culturing for 46-50 hr, buckling bottle, culturing for 20-22 hr, taking out after spore is mature, drying, and storing.
(2) White Qu Fuqu preparation:
(1) mixing: mixing bran and rice husk in the ratio of 5 to 1, adding water accounting for 70-80% of the total amount of the raw materials, and uniformly stirring;
(2) steaming: steaming the materials in a steaming tank at 95-100deg.C under 0.15-0.20MPa for 25-30min;
(3) inoculating: spreading the steamed material for cooling, cooling to 28-30deg.C, inoculating starter, and inoculating 0.4% -0.5% of the total amount of the materials;
(4) culturing: after inoculation, the materials are sent into a yeast room, evenly spread and stricken, the thickness is equal to the deficiency and excess, the relative humidity in the culture process is controlled between 60 and 65 percent, the temperature is controlled between 35 and 38 ℃, and the culture time is 24 to 30 hours;
(5) and (3) airing: and (5) spreading and airing the yeast after the culture is finished, and ventilating and drying for later use.
3. Preparation process of sauce-flavor mature vinegar
(1) Crushing raw materials: selecting raw material sorghum, removing impurities, crushing the sorghum to 40 meshes, wherein the sorghum is full in grain, free of moths and mildew, normal in smell, and has a starch content of more than or equal to 65% and a moisture content of less than or equal to 15%; pulverizing soybean meal to 40 meshes, wherein the soybean meal is in an irregular crushed sheet shape or coarse powder shape, is light brown or pale yellow, has no caking, no fermentation, no mildew and no peculiar smell, has the protein content of more than or equal to 46%, and has the moisture content of less than or equal to 12%;
(2) High-temperature material wetting: uniformly mixing 80% -85% of sorghum and 15% -20% of soybean meal, adding hot water with the raw material amount of 50% -55% for moistening, wherein the temperature of the added water is 90+/-1 ℃, stirring while adding water to enable the raw materials to fully absorb water, piling up the uniformly after stirring, moistening for 10-12 hours, and turning over the pile for 1-2 times during the moistening;
(3) Steaming: uniformly stirring the material after moistening with 80% -100% of vinegar residue and 10% -15% of rice husk, putting into a digester, and cooking at 120 ℃ under 0.20Mpa for 100-120min;
(4) Airing: after the material is steamed, the head pulp needs to be stewed, namely, the steaming pot is opened, hot water with the raw material content of 5% -6% and the temperature of 85+/-1 ℃ is poured to enable the material to absorb water, then the steamed material is poured out, hot water with the raw material content of 5% -6% and the temperature of 85+/-1 ℃ is continuously poured to enable the material particles to be dispersed, water is further absorbed, stirring is carried out, airing is carried out, and finally the water content of the material is guaranteed to be 42% -45%;
(5) High temperature stacking: when the temperature of the materials is reduced to 31-33 ℃, adding high-temperature Daqu accounting for 25-30% of the raw material amount and white Qu Fuqu accounting for 12-15% of the raw material amount, uniformly stirring, piling, rounding and uniformly piling, piling up by 1.2-1.5m, piling up for 4-5d, and when the temperature of the materials at a position of 5-8cm in a piling table is increased to 45-50 ℃ and fermented grains in the piling have sweet and fragrant flavor, fermenting in a jar;
(6) Solid-state alcoholic fermentation: transferring the piled materials into a ceramic jar, flattening the fermented grain surface, sealing the jar, and performing alcoholic fermentation for 7-8 days;
(7) Mixing fermented grains: uniformly mixing the fermented wine with 100% -120% of water, 80% -100% of bran, 60% -80% of bran, 30% -40% of rice husk, 25% -30% of fermented vinegar, 8% -10% of high-temperature Daqu and 4% -6% of white yeast bran koji, thereby obtaining new fermented grains, and mixing the new fermented grains with the requirements: the water content is 62-65%, and the alcoholicity is 4-4.5%vol;
(8) High-temperature solid acetic acid fermentation: the new fermented grains are subpackaged into ceramic cylinders, 20% of fire fermented grains are inoculated, the fire fermented grains are vinegar fermented grains for 2d of acetic fermentation, the vinegar fermented grains contain high-quality microorganisms in the brewing process of various mature vinegar such as acetic acid bacteria, lactic acid bacteria, bacillus, saccharomycetes, monascus, absidia and the like, the jar is inverted every day after the inoculation, the fermentation period is from 4 th to 5 th of the full period of acetic fermentation, the temperature of the vinegar fermented grains can reach 48-50 ℃, the period of the acetic fermentation is 10-12d, the edible salt with the vinegar fermented grains content of 1% -1.5% is added in the last day of the fermentation, the total acid of the vinegar fermented grains is more than or equal to 4.5g/100mL after the acetic fermentation is finished, the alcoholicity is less than 0.2% vol, and the vinegar fermented grains are copper brown, glossy and have vinegar fragrance;
(9) High Wen Shai: transferring the vinegar residue after acetic acid fermentation into a clay sun-drying jar, spreading and compacting, spraying salt on the surface of the vinegar residue after filling, covering the jar cover with salt thickness of 1-1.2cm, transferring into an outdoor sunning field, and sun-drying for 10 months, wherein the distance between the jar and the sun-drying jar is equal to or more than 15cm;
(10) Fumigating fermented grains: feeding half of the sun-cured vinegar residue into a stainless steel fumigating tank, continuously fumigating at 110-120deg.C for 12-15 hr, and making the fumigated residue black brown or brownish red, transparent and glossy;
(11) Spraying vinegar: respectively placing the white fermented grains and the smoked fermented grains which are not smoked into two vinegar pouring pools, and pouring vinegar in a circulating pouring mode;
(12) And (3) sun-curing vinegar: transferring the leached semi-finished vinegar into solar energy Chen Niangchi, and sun-curing for more than 6 months to obtain the sauce-flavor mature vinegar.
The aged vinegar prepared by the traditional technology of steaming, fermenting, fumigating, showering and aging is compared with the sauce-flavor aged vinegar brewed by the invention in part of physicochemical indexes and sensory quality. The specific results are shown in the following table:
TABLE 1 physical and chemical indicators and sensory quality comparison of aged vinegar with different flavors
As is clear from Table 1, the sauce-flavor aged vinegar prepared by the present invention has excellent quality as compared with two types of aged vinegar having the same acidity. The sauce-flavor type mature vinegar has the advantages that the contents of the non-volatile acid, the amino acid nitrogen, the reducing sugar and the total ester are obviously higher than those of the traditional mature vinegar, meanwhile, the sauce-flavor type mature vinegar is soft in taste, mellow in sour taste and harmonious in aroma, and has the rich aromatic flavor of sauce flavor, fumigating flavor and ageing flavor.
In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other. For the solution disclosed in the embodiments, since it corresponds to the method disclosed in the embodiments, the description is relatively simple, and the relevant points refer to the description of the method section.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (5)
1. The preparation method of the sauce-flavor mature vinegar is characterized by comprising the following steps of:
(1) Crushing raw materials: selecting sorghum and soybean meal, removing impurities, and respectively crushing to 40 meshes to serve as raw materials for standby;
(2) High-temperature material wetting: uniformly mixing 80% -85% of sorghum and 15% -20% of soybean meal, adding hot water at 90+ -1deg.C for moistening, stirring while adding water to make the raw materials fully absorb water, uniformly stirring, stacking, moistening for 10-12h, and turning over for 1-2 times;
(3) Steaming: uniformly stirring the material after moistening with 80% -100% of vinegar residue and 10% -15% of rice husk in the total amount of the raw materials, and putting the mixture into a digester for cooking;
(4) Airing: after the material is steamed, opening a boiling pot, pouring hot water at the temperature of 85+/-1 ℃ to enable the material to absorb water, pouring out the steamed material, continuously pouring hot water at the temperature of 85+/-1 ℃ to enable the material particles to be dispersed, further absorbing water, stirring, spreading out and airing the material, and finally ensuring the water content of the material to be 42% -45%;
(5) High temperature stacking: when the temperature of the materials is reduced to 31-33 ℃, adding high-temperature Daqu accounting for 25-30% of the total amount of the materials and white Qu Fuqu accounting for 12-15% of the total amount of the materials, uniformly stirring and stacking, and when the temperature of the materials at a position of 5-8cm inside the stacking surface is increased to 45-50 ℃ and fermented grains inside the stacking have sweet and fragrant flavor, fermenting in a jar;
(6) Solid-state alcoholic fermentation: transferring the piled materials into a ceramic jar, flattening the fermented grain surface, sealing the jar, and performing alcoholic fermentation for 7-8 days;
(7) Mixing fermented grains: uniformly mixing the fermented wine with 100% -120% of water, 80% -100% of bran, 60% -80% of bran, 30% -40% of rice husk, 25% -30% of fermented mature vinegar grains, 8% -10% of high-temperature Daqu and 4% -6% of white yeast bran koji to obtain new grains;
(8) High-temperature solid acetic acid fermentation: subpackaging the new fermented grains into ceramic cylinders, inoculating the fermented grains, turning over the fermented grains after the inoculation every day, fermenting the fermented grains with acetic acid for 4-5d until the temperature of the fermented grains reaches 48-50 ℃, fermenting the fermented grains with acetic acid for 10-12d, and adding salt accounting for 1% -1.5% of the fermented grains in the last day of fermentation;
(9) High Wen Shai: transferring the vinegar residue after acetic acid fermentation into a clay sun-drying jar, spreading and compacting, spraying salt on the surface of the vinegar residue after filling, covering the jar cover with salt thickness of 1-1.2cm, transferring into an outdoor sunning place, and sun-drying for 10 months, wherein the distance between the jar and the sun-drying jar is not less than 15cm;
(10) Fumigating fermented grains: feeding half of the sun-cured vinegar residue into a stainless steel fumigating residue tank, continuously fumigating at 110-120deg.C for 12-15 hr to obtain fumigated residue with black brown or brownish red color, and transparent and lustrous;
(11) Spraying vinegar: taking the vinegar grains which are not smoked as white grains, respectively placing the white grains and the smoked grains into two vinegar pouring pools, and pouring vinegar in a circulating pouring mode;
(12) And (3) sun-curing vinegar: transferring the leached semi-finished vinegar into solar energy Chen Niangchi, and sun-curing for more than 6 months to obtain sauce-flavor mature vinegar;
the addition amount of the hot water in the step (2) is 50% -55% of the total amount of the raw materials;
the pressure of the cooking in the step (3) is 0.20MPa, the temperature is 120 ℃ and the time is 100-120min;
the amount of hot water sprayed in the step (4) for two times is 5% -6% of the total amount of the raw materials;
and (3) the access amount of the fire fermented grains in the step (8) is 20% of that of the new fermented grains, and the fire fermented grains are vinegar fermented grains obtained by acetic fermentation for 2 d.
2. The preparation method of the sauce flavor type mature vinegar according to claim 1, wherein the sorghum grains in the step (1) are full, free of moths, free of mildewing and normal in smell, the starch content is more than or equal to 65%, and the moisture content is less than or equal to 15%; the soybean meal is in an irregular crushed sheet shape or a coarse powder shape, is light brown or pale yellow, has no caking, no fermentation, no mildew or no peculiar smell, has the protein content of more than or equal to 46% and has the moisture content of less than or equal to 12%.
3. The method for producing a soy sauce type mature vinegar according to claim 1, wherein the moisture content of the new fermented grains in the step (7) is 62% -65% and the alcohol content is 4-4.5% vol.
4. The method for producing a sauce-flavor aged vinegar according to claim 1, wherein in step (8), the total acid content of the vinegar residue after the completion of the acetic acid fermentation is not less than 4.5g/100mL, the alcoholicity is less than 0.2% vol, and the vinegar residue is copper brown, glossy and vinegar-flavor.
5. A soy sauce type mature vinegar prepared by the method of any one of claims 1-4.
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