CN112725133A - Vinegar preparation process based on fried vinegar - Google Patents
Vinegar preparation process based on fried vinegar Download PDFInfo
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- CN112725133A CN112725133A CN202011501596.5A CN202011501596A CN112725133A CN 112725133 A CN112725133 A CN 112725133A CN 202011501596 A CN202011501596 A CN 202011501596A CN 112725133 A CN112725133 A CN 112725133A
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- 239000000052 vinegar Substances 0.000 title claims abstract description 154
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 154
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000000654 additive Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims description 40
- 238000010998 test method Methods 0.000 claims description 31
- 238000007689 inspection Methods 0.000 claims description 16
- 230000001580 bacterial effect Effects 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 12
- 235000019640 taste Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 9
- 230000001953 sensory effect Effects 0.000 claims description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 239000002115 aflatoxin B1 Substances 0.000 claims description 6
- 229910052785 arsenic Inorganic materials 0.000 claims description 6
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 claims description 6
- 239000002778 food additive Substances 0.000 claims description 6
- 235000013373 food additive Nutrition 0.000 claims description 6
- 244000005700 microbiome Species 0.000 claims description 6
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 4
- 238000005070 sampling Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 241000607142 Salmonella Species 0.000 claims description 3
- 241000191967 Staphylococcus aureus Species 0.000 claims description 3
- 229960000583 acetic acid Drugs 0.000 claims description 3
- 230000001680 brushing effect Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 239000012362 glacial acetic acid Substances 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000019614 sour taste Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 230000001376 precipitating effect Effects 0.000 claims 1
- 238000005086 pumping Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 6
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 4
- 229930020125 aflatoxin-B1 Natural products 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241000270666 Testudines Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Physics & Mathematics (AREA)
- General Health & Medical Sciences (AREA)
- Pathology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Wood Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Analytical Chemistry (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Food Science & Technology (AREA)
- Non-Alcoholic Beverages (AREA)
- Genetics & Genomics (AREA)
Abstract
The invention discloses a vinegar preparation process based on fried vinegar, and relates to the technical field of vinegar preparation. The invention comprises the following steps: the method comprises the following steps: preparation: putting a plurality of raw materials required for preparing the table vinegar into a blending pool according to a certain proportion for preparation; step two: and (3) frying vinegar: placing the prepared vinegar into a vinegar frying pot, adding sugar and additives in a certain proportion, and keeping boiling for 30 minutes. The vinegar making process can reduce the mixed bacteria pollution in the vinegar making process and improve the quality of finished vinegar, thereby improving the yield of vinegar.
Description
Technical Field
The invention belongs to the technical field of vinegar preparation, and particularly relates to a vinegar preparation process based on fried vinegar.
Background
Vinegar (Vinegar) is a traditional seasoning in Chinese major vegetable lines. According to the existing writing, ancient Chinese workers use wine as a starter to ferment and brew vinegar, oriental vinegar originates from China, and the history of vinegar brewing recorded by the literature is at least over three thousand years. Vinegar is named as vinegar, vinegar wine, bitter wine, etc. "unitary" is the earliest oracle in the word "wine". Meanwhile, the vinegar is called bitter wine, and the vinegar is also originated from the wine. The Chinese famous vinegar includes original miracle western-style vinegar, Zhenjiang aromatic vinegar, Shanxi mature vinegar, Baoning vinegar, Tianjin unique aged vinegar, Fujian Yongchun aged vinegar, Guanglingdingbau vinegar, Qishan vinegar, Henan old turtle special vinegar and red yeast rice vinegar. Frequent drinking of vinegar can play a role in relieving fatigue and the like, and vinegar can also play a role in treating cold.
In the preparation process of the vinegar, the process is complicated, the vinegar is easily affected by mixed bacteria pollution and environmental change in the preparation process, and the yield of the vinegar is reduced.
Disclosure of Invention
The invention aims to provide a vinegar preparation process based on fried vinegar, which can reduce the mixed bacteria pollution in the vinegar preparation process and improve the quality of finished vinegar, thereby improving the yield of vinegar.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a vinegar preparation process based on fried vinegar comprises the following steps:
the method comprises the following steps: preparation: putting a plurality of raw materials required for preparing the table vinegar into a blending pool according to a certain proportion for preparation;
step two: and (3) frying vinegar: placing the prepared vinegar in a vinegar frying pot, adding sugar and additives in a certain proportion, and keeping boiling for 30 minutes;
step three: and (3) storage: putting the decocted vinegar into a storage jar and storage tanks with various specifications for storage, wherein the storage time of the vinegar needs to be longer than 10 days;
step four: quality inspection: carrying out batch and sampling inspection on the stored product;
step five: filling: filling qualified vinegar into the sterilized empty bottle through a filling line;
step six: and (3) finished product: covering, labeling, sealing a rubber sleeve and binding the filled vinegar in a whole box;
step seven: warehousing: stacking the finished vinegar in order after the whole box is bound;
step eight: and (4) checking: according to the inspection method of the fourth step, carrying out secondary inspection on the finished product after warehousing;
step nine: and (4) ex-warehouse: and (5) discharging the qualified finished product out of the warehouse.
Optionally, the test mode includes the following steps: sensory index and test method, physical and chemical index and test method, and microorganism index and test method.
Optionally, the sensory index and the test method comprise the following items: color, taste and smell, tissue form and impurities, wherein the color should have the color and the smell which the product should have, the taste and the smell should have the taste and the smell which the product should have, the sour taste is soft without peculiar smell, the tissue form should be in a clear liquid state, and the impurities should not have foreign impurities which can be seen by normal vision.
Optionally, the sensory index and test method comprises placing appropriate amount of the product in clean beaker, observing color and state under natural light, smelling smell, rinsing with warm water, and tasting taste.
Optionally, the physicochemical indexes and the test method include the following items: total acid, free mineral acid, lead, total arsenic, aflatoxin B1 and food additive, wherein the total acid is more than 2.5g/100ml, the lead is less than 0.9mg/kg, the total arsenic is less than 0.5mg/kg, the aflatoxin B1 is less than 5.0 mu g/kg, and the food additive meets the regulation of GB 2760.
Optionally, the microorganism indexes and the test methods include the total number of bacterial colonies, the coliform indexes and the test methods, and the salmonella and staphylococcus aureus indexes and the test methods, wherein the items of the total number of bacterial colonies, the coliform indexes and the test methods include the total number of bacterial colonies and the number of coliform bacteria, the total number of bacterial colonies should be less than 10000cfu/ml, and the number of coliform bacteria should be less than 3 cfu/ml.
Optionally, the empty bottle sterilization comprises the following steps of heating water in a water tank to 60 ℃, putting the water into a source white powder, putting the empty bottle into the water tank for sterilization for 15-20 minutes, cleaning the inside and the outside of the sterilized empty bottle with a brush until the inside and the outside of the bottle are transparent and bright, and performing back flushing and outer brushing on the cleaned wine bottle according to the mouth of a bottle flushing machine.
Optionally, one mouth of the vinegar frying pan is needed during vinegar frying, the specification of the vinegar frying pan is 1000kg, and 50 storage jars of 500 kg/jar, one storage jar of 5000 kg/jar, 3 storage jars of 3000 kg/jar and four storage jars of 1000 kg/jar are needed during storage of the finished vinegar.
Optionally, during vinegar frying, raw vinegar is pre-precipitated for 7 days, the precipitated raw vinegar is pumped into a frying pan through the raw vinegar to be fried, the frying pan needs to be heated and boiled, impurities on the vinegar surface are removed, then the vinegar is naturally cooled, the cooled fried vinegar is filtered and stored in a storage tank, the storage period is more than 6 months, and the detection of the whole project is carried out during the storage period.
Optionally, the raw materials for preparing vinegar include brewed vinegar, drinking water, glacial acetic acid, and edible salt, and the addition amount of the brewed vinegar is not less than 50% of the total amount.
The embodiment of the invention has the following beneficial effects:
according to one embodiment of the invention, the vinegar making process can reduce the mixed bacteria pollution in the vinegar making process and improve the quality of finished vinegar, so that the yield of the vinegar is improved.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this application, illustrate embodiments of the invention and, together with the description, serve to explain the invention and not to limit the invention. In the drawings:
FIG. 1 is a flow chart of vinegar preparation process according to an embodiment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses.
To maintain the following description of the embodiments of the present invention clear and concise, a detailed description of known functions and known components of the invention have been omitted.
Referring to fig. 1, in this embodiment, a vinegar preparation process based on fried vinegar is provided, which includes the following steps:
the method comprises the following steps: preparation: putting a plurality of raw materials required for preparing the table vinegar into a blending pool according to a certain proportion for preparation;
step two: and (3) frying vinegar: placing the prepared vinegar in a vinegar frying pot, adding sugar and additives in a certain proportion, and keeping boiling for 30 minutes;
step three: and (3) storage: putting the decocted vinegar into a storage jar and storage tanks with various specifications for storage, wherein the storage time of the vinegar needs to be longer than 10 days;
step four: quality inspection: carrying out batch and sampling inspection on the stored product;
step five: filling: filling qualified vinegar into the sterilized empty bottle through a filling line;
step six: and (3) finished product: covering, labeling, sealing a rubber sleeve and binding the filled vinegar in a whole box;
step seven: warehousing: stacking the finished vinegar in order after the whole box is bound;
step eight: and (4) checking: according to the inspection method of the fourth step, carrying out secondary inspection on the finished product after warehousing;
step nine: and (4) ex-warehouse: and (5) discharging the qualified finished product out of the warehouse.
The application of one aspect of the embodiment is as follows: when vinegar needs to be prepared, a plurality of raw materials needed for preparing the vinegar are placed into a preparation pool according to a certain proportion for preparation, the prepared vinegar is placed into a vinegar frying pot, sugar and additives in a certain proportion are added, boiling is kept for 30 minutes, the fried vinegar is placed into a storage jar and storage tanks with various specifications for storage, the time for storing the vinegar needs more than 10 days, the stored products are subjected to batching and sampling inspection, the qualified vinegar is filled into a sterilized empty bottle through a filling line, the filled vinegar is subjected to capping, labeling, glue sealing and whole box binding, the whole box bound finished product vinegar is stacked in order, the finished product after warehousing is subjected to secondary inspection, and the qualified finished product after inspection is taken out of the warehouse. It should be noted that all the electric devices referred to in this application may be powered by a storage battery or an external power source.
The vinegar making process can detect the quality of vinegar in the vinegar making process, rapidly process the unqualified vinegar in real time, and reduce the condition that the unqualified vinegar flows into the next link, thereby improving the quality of the finished vinegar.
The test method of this embodiment includes the following steps: sensory index and test method, physical and chemical index and test method, and microorganism index and test method.
The sensory index and the test method of the present embodiment include the following items: color, taste and smell, tissue form and impurities, wherein the color should have the color and the smell which the product should have, the taste and the smell should have the taste and the smell which the product should have, the sour taste is soft without peculiar smell, the tissue form should be in a clear liquid state, and the impurities should not have foreign impurities which can be seen by normal vision.
The sensory index and the test method of the embodiment are that a proper amount of sample is put into a clean beaker, the color and the state are observed under natural light, the smell is smelled, and the beaker is rinsed with warm boiled water to taste the flavor.
The physical and chemical indexes and the test method of the embodiment include the following items: total acid, free mineral acid, lead, total arsenic, aflatoxin B1 and food additive, wherein the total acid is more than 2.5g/100ml, the lead is less than 0.9mg/kg, the total arsenic is less than 0.5mg/kg, the aflatoxin B1 is less than 5.0 mu g/kg, and the food additive meets the regulation of GB 2760.
The microorganism indexes and the test methods of the embodiment include the following two types, namely, total bacterial colony number, coliform group indexes and test methods, salmonella indexes and staphylococcus aureus indexes and test methods, wherein the items of the total bacterial colony number, the coliform group indexes and the test methods include the total bacterial colony number and the coliform number, the total bacterial colony number is less than 10000cfu/ml, and the coliform number is less than 3 cfu/ml.
The empty bottle disinfection of the embodiment comprises the following steps of heating water in a water pool to 60 ℃, putting source white powder in the water pool, disinfecting the empty bottle in the water pool for 15-20 minutes, cleaning the inside and the outside of the disinfected empty bottle by using a brush until the inside and the outside of the bottle are transparent and bright, and back-flushing and outside-brushing the cleaned wine bottle according to the mouth of a bottle flushing machine.
In the vinegar frying process of the embodiment, one mouth of the vinegar frying pan is needed, the specification of the vinegar frying pan is 1000kg, and when the fried vinegar is stored, 50 storage jars of 500 kg/jar and one storage jar of 5000 kg/jar, 3 storage jars of 3000 kg/jar and four storage jars of 1000 kg/jar are needed.
The vinegar of this embodiment needs earlier raw vinegar preliminary sedimentation 7 days when frying in shallow oil, and the raw vinegar after the sediment goes into the frying pan through raw vinegar pump and fry in shallow oil the vinegar, and the frying pan needs the heating to boil, carries out natural cooling again after clearing away vinegar face impurity, and the vinegar of frying in shallow oil after the cooling is through filtering to the storage jar is gone into, and the storage period is more than 6 months, should carry out the detection of whole project during the storage.
The various raw materials required for preparing the vinegar in the embodiment comprise brewed vinegar, drinking water, glacial acetic acid and edible salt, and the addition amount of the brewed vinegar is not less than 50% of the total amount.
The above embodiments may be combined with each other.
It should be noted that the terms "first," "second," and the like in the description and claims of this application and in the drawings described above are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments of the application described herein are capable of operation in sequences other than those illustrated or described herein.
In the description of the present invention, it is to be understood that the orientation or positional relationship indicated by the orientation words such as "front, rear, upper, lower, left, right", "lateral, vertical, horizontal" and "top, bottom", etc. are usually based on the orientation or positional relationship shown in the drawings, and are only for convenience of description and simplicity of description, and in the case of not making a reverse description, these orientation words do not indicate and imply that the device or element being referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore, should not be considered as limiting the scope of the present invention; the terms "inner and outer" refer to the inner and outer relative to the profile of the respective component itself.
Claims (10)
1. A vinegar preparation process based on fried vinegar is characterized by comprising the following steps:
the method comprises the following steps: preparation: putting a plurality of raw materials required for preparing the table vinegar into a blending pool according to a certain proportion for preparation;
step two: and (3) frying vinegar: placing the prepared vinegar in a vinegar frying pot, adding sugar and additives in a certain proportion, and keeping boiling for 30 minutes;
step three: and (3) storage: putting the decocted vinegar into a storage jar and storage tanks with various specifications for storage, wherein the storage time of the vinegar needs to be longer than 10 days;
step four: quality inspection: carrying out batch and sampling inspection on the stored product;
step five: filling: filling qualified vinegar into the sterilized empty bottle through a filling line;
step six: and (3) finished product: covering, labeling, sealing a rubber sleeve and binding the filled vinegar in a whole box;
step seven: warehousing: stacking the finished vinegar in order after the whole box is bound;
step eight: and (4) checking: according to the inspection method of the fourth step, carrying out secondary inspection on the finished product after warehousing;
step nine: and (4) ex-warehouse: and (5) discharging the qualified finished product out of the warehouse.
2. The vinegar preparing process based on fried vinegar as claimed in claim 1, wherein the inspection method comprises the following steps: sensory index and test method, physical and chemical index and test method, and microorganism index and test method.
3. The vinegar preparing process based on fried vinegar as claimed in claim 2, wherein the sensory index and test method comprises the following items: color, taste and smell, tissue form and impurities, wherein the color should have the color and the smell which the product should have, the taste and the smell should have the taste and the smell which the product should have, the sour taste is soft without peculiar smell, the tissue form should be in a clear liquid state, and the impurities should not have foreign impurities which can be seen by normal vision.
4. The process for preparing vinegar according to claim 3, wherein the sensory index and the test method are to put a proper amount of the sample in a clean beaker, observe the color and state under natural light, smell the smell, rinse with warm boiled water, and taste the flavor.
5. The vinegar preparing process based on fried vinegar as claimed in claim 2, wherein the physical and chemical indexes and test method comprise the following items: total acid, free mineral acid, lead, total arsenic, aflatoxin B1The total acid of the food additive is more than 2.5g/100ml, the lead is less than 0.9mg/kg, the total arsenic is less than 0.5mg/kg, and the aflatoxin B1Should be less than 5.0 μ g/kg, and the food additive should meet the regulations of GB 2760.
6. The vinegar preparing process according to claim 2, wherein the microorganism index and the test method include the following two, the total number of bacterial colonies, the coliform index and the test method, and the salmonella and staphylococcus aureus index and the test method, and the items of the total number of bacterial colonies, the coliform index and the test method include the total number of bacterial colonies and the coliform count, the total number of bacterial colonies should be less than 10000cfu/ml, and the coliform count should be less than 3 cfu/ml.
7. The vinegar preparing process based on fried vinegar as claimed in claim 1, wherein the disinfection of empty bottle comprises the steps of heating water in a water tank to 60 ℃, putting source white powder in the water tank, placing the empty bottle in the water tank for disinfection for 15-20 minutes, brushing the inside and the outside of the bottle with a brush until the inside and the outside of the bottle are transparent and bright, and performing back flushing and external brushing on the cleaned wine bottle according to the mouth of a bottle washing machine.
8. The process for preparing vinegar by frying according to claim 1, wherein a mouth of the frying pan is required for frying vinegar, the size of the frying pan is 1000kg, and 50 storage pots of 500 kg/pot, one storage pot of 5000 kg/pot, 3 storage pots of 3000 kg/pot, and four storage pots of 1000 kg/pot are required for storing the fried vinegar.
9. The vinegar preparing process according to claim 1, wherein the vinegar is prepared by pre-precipitating raw vinegar for 7 days, pumping the precipitated raw vinegar into a frying pan for frying, heating and boiling the frying pan, removing impurities on the surface of vinegar, naturally cooling, filtering the cooled fried vinegar, and storing in a storage tank for more than 6 months, wherein the storage period is detected in all projects.
10. The vinegar preparing process based on vinegar frying according to claim 1, wherein the raw materials for preparing vinegar include brewed vinegar, drinking water, glacial acetic acid, and edible salt, and the addition amount of the brewed vinegar is not less than 50% of the total amount.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011501596.5A CN112725133A (en) | 2020-12-18 | 2020-12-18 | Vinegar preparation process based on fried vinegar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011501596.5A CN112725133A (en) | 2020-12-18 | 2020-12-18 | Vinegar preparation process based on fried vinegar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114958541A (en) * | 2022-06-07 | 2022-08-30 | 江苏恒顺醋业股份有限公司 | Vinegar frying equipment and vinegar making method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1844346A (en) * | 2006-02-14 | 2006-10-11 | 李家民 | Method for producing edible vinegar by using byproducts from solid fermentation production of distillate spirit |
| CN102250745A (en) * | 2011-07-11 | 2011-11-23 | 山西三盟实业发展有限公司 | Blending edible vinegar and preparation method thereof |
| CN103952284A (en) * | 2014-05-21 | 2014-07-30 | 邵素英 | Preparation method of seasoning aromatic vinegar |
| CN103952283A (en) * | 2014-05-21 | 2014-07-30 | 邵素英 | Flavored aromatic vinegar |
| CN104164358A (en) * | 2014-05-21 | 2014-11-26 | 新和科德瑞生物技术有限公司 | Seasoning aromatic vinegar |
-
2020
- 2020-12-18 CN CN202011501596.5A patent/CN112725133A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1844346A (en) * | 2006-02-14 | 2006-10-11 | 李家民 | Method for producing edible vinegar by using byproducts from solid fermentation production of distillate spirit |
| CN102250745A (en) * | 2011-07-11 | 2011-11-23 | 山西三盟实业发展有限公司 | Blending edible vinegar and preparation method thereof |
| CN103952284A (en) * | 2014-05-21 | 2014-07-30 | 邵素英 | Preparation method of seasoning aromatic vinegar |
| CN103952283A (en) * | 2014-05-21 | 2014-07-30 | 邵素英 | Flavored aromatic vinegar |
| CN104164358A (en) * | 2014-05-21 | 2014-11-26 | 新和科德瑞生物技术有限公司 | Seasoning aromatic vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114958541A (en) * | 2022-06-07 | 2022-08-30 | 江苏恒顺醋业股份有限公司 | Vinegar frying equipment and vinegar making method |
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