CN112877171A - Sealing and airing method for red water sunned vinegar - Google Patents
Sealing and airing method for red water sunned vinegar Download PDFInfo
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- CN112877171A CN112877171A CN202110018735.7A CN202110018735A CN112877171A CN 112877171 A CN112877171 A CN 112877171A CN 202110018735 A CN202110018735 A CN 202110018735A CN 112877171 A CN112877171 A CN 112877171A
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- jar
- sealing
- vinegar
- airing
- mouth
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- 238000007789 sealing Methods 0.000 title claims abstract description 78
- 239000000052 vinegar Substances 0.000 title claims abstract description 78
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 78
- 238000000034 method Methods 0.000 title claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 26
- 239000004677 Nylon Substances 0.000 claims abstract description 21
- 229920001778 nylon Polymers 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 239000003755 preservative agent Substances 0.000 claims abstract description 19
- 230000002335 preservative effect Effects 0.000 claims abstract description 19
- 239000004927 clay Substances 0.000 claims abstract description 12
- 238000005886 esterification reaction Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000000645 desinfectant Substances 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 235000015096 spirit Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000003344 environmental pollutant Substances 0.000 abstract description 2
- 208000015181 infectious disease Diseases 0.000 abstract description 2
- 230000002458 infectious effect Effects 0.000 abstract description 2
- 231100000719 pollutant Toxicity 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 description 7
- 238000007605 air drying Methods 0.000 description 4
- 238000011109 contamination Methods 0.000 description 4
- 241000255925 Diptera Species 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 238000011112 process operation Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000036561 sun exposure Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019640 taste Nutrition 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
Abstract
The invention discloses a sealing airing method for red water sunning vinegar, which comprises the steps of filling vinegar unstrained spirits which are fermented by acetic acid into a pottery clay sunning jar, adopting a PE preservative film or a high-density nylon waterproof dustproof net to carry out all-directional covering and sealing on the mouth of the pottery clay jar after strict disinfection and sterilization, covering a jar cover, airing the jar in an open-air sunning place for esterification reaction, uncovering the seal after sunning for summer, manually turning the jar to vertically exchange the vinegar unstrained spirits in the jar, treading tightly to exhaust air, continuing to cover the mouth of the jar all-directionally to isolate air, pollutants and the like, playing the roles of moisture preservation and preventing infectious microbe pollution, drenching the vinegar after three summers are sunned, uncovering the seal, ending the seal and airing, finally obtaining a sealing airing method by adopting the method without introducing new substances, and keeping the original flavor of the red water sunning vinegar to the; the sealing and airing method has the advantages of long sealing time, good sealing effect and simple and quick operation, and can prevent fermented grains from being contaminated by the fermented grains to generate bad fermented grains.
Description
Technical Field
The invention relates to the technical field of production of sun-cured vinegar, in particular to a sealing and airing method for sun-cured vinegar with red water.
Background
The traditional red water vinegar airing method is as in patent No. 201910005780.1, and a preparation method of red water vinegar airing vinegar unstrained spirits and patent No. 201910005402.3, wherein in the unstrained spirits sealing process, a layer of 1 cm thick salt is covered on the surface of the vinegar unstrained spirits in all directions for sealing, and then the sealed jar is covered and then is transferred to an open-air sunning ground for airing; however, the salt is easy to absorb water vapor and is wetted and dissolved, so that the sealing time is too short, the vinegar culture is easy to expose outside and contact with air with bacteria, mosquitoes and dust, the vinegar culture is polluted to generate bad culture, and the quality and the yield of the red water sun-cured vinegar are influenced; the salt repeatedly covered in the airing process for three years and more is dissolved in the vinegar residue, which causes the salt content of the vinegar residue to be too high, and the flavor and the taste (salty taste) of the red water sunned vinegar are seriously influenced; the traditional drying method for drying vinegar in red water has the characteristics of easy deliquescence of salt, frequent manual uncovering, fermented grain checking and salt supplement for avoiding naked bacterial contamination of vinegar fermented grains, high labor intensity and high labor cost.
Disclosure of Invention
The patent aims to provide a sealing airing method for red water sunning vinegar, which does not introduce new substances and keeps the original flavor of the red water sunning vinegar to the maximum extent; the sealing and airing method of the red water vinegar has the advantages of long sealing time, good sealing effect, simple and quick operation, effective and long-term air, mosquito and dust separation, prevention of the bacterial contamination of the vinegar grains to produce bad grains, and convenience for uncovering and checking the jar and carrying out next process operation.
The specific technical scheme is as follows:
a sealing and airing method for red water vinegar airing comprises the following steps:
the method comprises the following steps: filling fermented grains: putting the fermented vinegar into a pottery clay drying jar, treading tightly and compacting without gaps, cleaning the mouth of the jar after filling the jar, and then sterilizing with a disinfectant after ensuring that no foreign matters exist;
step two: sealing the jar: and (3) the sealing element covers and seals the mouth of the sterilized pottery clay sunning jar in all directions, the jar cover is covered after checking no air leakage, and the jar is placed in an open sunning ground for airing, so that the fermented vinegar grains in the jar are subjected to esterification reaction.
Step three: turning over the jar and sealing: removing the sealing element after sun-drying for summer, sterilizing the mouth of the jar, turning over the jar to interchange the positions of the vinegar grains in the jar up and down, treading tightly and compacting without gaps, cleaning the mouth of the jar, and sterilizing with a disinfectant after ensuring no foreign matters; the time is controlled within 2 minutes, a new sealing element is immediately replaced to cover the opening of the jar in all directions, after the sealing is checked and no air leakage exists, the cover of the jar is covered, and the jar is transferred to an open-air drying yard to be dried until vinegar is sprayed;
step four: pouring vinegar and unsealing: and (4) after three summers of solarization, removing the sealing part, sterilizing the mouth of the jar, digging and taking the vinegar mash in the jar, and spraying the vinegar.
After the second step, sealing the jar for 5-6 months, removing the sealing element, sterilizing the mouth of the jar, checking the aging condition of the vinegar grains in the jar, and after checking that no abnormity exists, according to the area of the sealing element and the mouth of the jar being 2: 1, replacing the sealing element to re-cover the mouth of the jar, and covering the jar cover to continue airing after checking no air leakage.
The sealing element is a PE preservative film or a high-density nylon waterproof and dustproof net.
The PE preservative film is tightly overlapped and bonded at the smooth jar opening to realize sealing.
The high-density nylon waterproof and dustproof net is tightly tied at the mouth of the jar by a tie rope to realize sealing.
In the second step, the area ratio of the sealing element to the jar opening is 2.5: 1.
in the third step, the area ratio of the sealing element to the jar opening is 2: 1.
the technical effects of the invention are mainly reflected in the following aspects: putting vinegar grains fermented by acetic acid into a pottery clay jar, sealing the mouth of the pottery clay jar after strict sterilization by a PE preservative film or a high-density nylon waterproof dustproof net, covering the jar cover, placing in an open-air drying yard for air-drying and esterification reaction, removing PE preservative film or high-density nylon waterproof dustproof net after sun-drying for one summer, the vinegar mash is exchanged up and down in the position in the jar through manual turning over of the jar, after the jar is filled with vinegar mash and tightly stepped, the PE preservative film or the high-density nylon waterproof dustproof net continuously covers the jar mouth in all directions to isolate air, pollutants and the like, the effects of moisture preservation and infectious microbe pollution prevention are achieved, the vinegar is drenched and unsealed after three summers of sun exposure, the PE preservative film or the high-density nylon waterproof dustproof net is uncovered, the sealing and airing are finished, by the method, a novel substance is not introduced in the sealed drying process, and the original flavor of the red water sun vinegar is kept to the maximum extent; the sealing and airing method of the red water vinegar has the advantages of long sealing time, good sealing effect, simple and quick operation, effective and lasting air, mosquitoes, dust and the like separation, prevention of the contamination of the fermented grains of the vinegar to the bacteria, and convenience for uncovering the inspection jar and carrying out the next process operation. In the process of turning the jar and sealing, the time after turning the jar is controlled within 2 minutes, and the sealing part and the area of the jar opening are immediately controlled to be 2: the sealing element is replaced by 1 proportion to cover the mouth of the jar in all directions, so that the contamination caused by long-time contact of the vinegar culture with air is avoided.
The specific implementation mode is as follows:
example 1
A sealing and airing method for red water vinegar airing comprises the following steps:
the method comprises the following steps: filling fermented grains: manually putting the fermented vinegar grains into a pottery clay drying jar, treading tightly and compacting without gaps, cleaning the mouth of the jar after filling the jar, and then sterilizing by using a disinfectant after ensuring that no foreign matters exist;
step two: sealing the jar: according to the proportion that the area of a PE preservative film and a jar opening is 2.5: the port of the sterilized pottery clay drying jar is covered and sealed in all directions by the PE preservative film with the proportion of 1, the PE preservative film is closely overlapped and adhered at the smooth jar port, the jar cover is covered after checking no air leakage, and the jar is placed in an open-air drying yard for drying and esterification reaction.
Step three: checking the jar and sealing, namely sealing the jar for 5-6 months, removing the preservative film, sterilizing the mouth of the jar, checking the aging condition of the vinegar culture in the jar, checking whether the vinegar culture is abnormal or normal, and then, according to the area of the PE preservative film and the area of the mouth of the jar 2: 1, replacing the preservative film according to the proportion, covering the mouth of the jar again, covering the jar cover after checking that no air leakage exists, and continuing airing;
step four: turning over the jar and sealing: removing the preservative film after sun-drying for summer, sterilizing the mouth of the jar, manually turning the jar to exchange the positions of the vinegar grains in the jar up and down, and treading tightly without leaving gaps; cleaning the jar mouth, and then disinfecting and sterilizing by using a disinfectant after ensuring that no foreign matters exist; the time is controlled within 2 minutes according to the area of the PE preservative film and the area of the jar opening of 2: 1, replacing a fresh-keeping film with a new preservative film according to the proportion, covering the jar mouth in all directions, covering the jar cover after checking that the jar is sealed and has no air leakage, and transferring the jar cover to an open-air sunning place for airing till the vinegar is sprayed;
step five: pouring vinegar and unsealing: and (4) after three summers of solarization, removing the preservative film, sterilizing the mouth of the jar, digging and taking the vinegar mash in the jar, and spraying the vinegar.
Example 2
A sealing and airing method for red water vinegar airing comprises the following steps:
the method comprises the following steps: filling fermented grains: manually putting the fermented vinegar into a pottery clay drying jar, treading tightly and compacting without gaps, cleaning the mouth of the jar after filling the jar, and then sterilizing with a disinfectant after ensuring no foreign matters.
Step two: sealing the jar: according to the weight percentage of the high-density nylon waterproof dustproof net and the jar mouth area of 2.5: the sterilized pottery clay jar mouth is covered and sealed in all directions by the high-density nylon waterproof dustproof net with the proportion of 1, the nylon waterproof dustproof net needs to be tied and fixed at the jar mouth, the jar cover is covered after checking no air leakage, the nylon waterproof dustproof net below the rope is folded and placed in the jar cover, and the jar cover is placed in an open-air sunning ground for airing and esterification reaction.
Step three: sealing the jar, namely sealing the jar for 5-6 months, removing the nylon waterproof dustproof net, sterilizing the mouth of the jar, checking the aging condition of the vinegar culture in the jar, and checking whether the vinegar culture is abnormal or normal, wherein the high-density nylon waterproof dustproof net and the area of the mouth of the jar are 2: 1, replacing the nylon waterproof dustproof net to cover the mouth of the jar again, and covering the jar cover to continue airing after checking no air leakage.
Step four: turning over the jar and sealing: after a summer is sunned, the nylon waterproof dustproof net is uncovered, the mouth of the jar is disinfected and sterilized, then the position of the vinegar culture is exchanged up and down in the jar through manually turning the jar, and no gap is left after treading. Cleaning the jar mouth, and then disinfecting and sterilizing by using a disinfectant after ensuring no foreign matters. The time is controlled within 2 minutes according to the high-density nylon waterproof and dustproof net and the area of the jar opening is 2: the jar mouth is covered with the nylon waterproof dustproof net which is changed by 1 proportion, the jar mouth is covered, the jar cover is covered after checking the sealing without air leakage, the nylon waterproof dustproof net below the rope is folded and put into the jar cover, and the jar is transferred to an open-air sunning ground to be aired until the vinegar is drenched.
Step five: pouring vinegar and unsealing: and (4) after three summers of solarization, removing the nylon waterproof dustproof net, sterilizing the mouth of the jar, digging and taking the vinegar mash in the jar, and spraying the vinegar.
Examples of the experiments
The following specific data were obtained by referring to examples 1 and 2 as experiments.
Example 1 the relationship between the sealing method and the physicochemical and microbiological indicators is shown in table 1:
table 1 example 2 the relationship between the sealing method and the physicochemical and microbiological indicators is shown in table 2:
TABLE 2
The indexes of the fermented vinegar grains sealed in the embodiment 1 are all superior to those of the fermented vinegar grains sealed in the embodiment 2, and the indexes of the fermented vinegar grains sealed in the embodiments 1 and 2 are all superior to those of the conventional salt sealing method.
The above are only typical examples of the present invention, and besides, the present invention may have other embodiments, and all the technical solutions formed by equivalent substitutions or equivalent changes are within the scope of the present invention as claimed.
Claims (7)
1. A sealing and airing method for red water vinegar airing is characterized by comprising the following steps:
the method comprises the following steps: filling fermented grains: putting the fermented vinegar into a pottery clay drying jar, treading tightly and compacting without gaps, cleaning the mouth of the jar after filling the jar, and then sterilizing with a disinfectant after ensuring that no foreign matters exist;
step two: sealing the jar: and (3) the sealing element covers and seals the mouth of the sterilized pottery clay sunning jar in all directions, the jar cover is covered after checking no air leakage, and the jar is placed in an open sunning ground for airing, so that the fermented vinegar grains in the jar are subjected to esterification reaction.
Step three: turning over the jar and sealing: removing the sealing element after sun-drying for summer, sterilizing the mouth of the jar, turning over the jar to interchange the positions of the vinegar grains in the jar up and down, treading tightly and compacting without gaps, cleaning the mouth of the jar, and sterilizing with a disinfectant after ensuring no foreign matters; the time is controlled within 2 minutes, a new sealing element is replaced to cover the opening of the jar in all directions, after the sealing is checked and no air leakage exists, the cover of the jar is covered, and the jar is transferred to an open-air sunning ground to be aired until vinegar is sprayed;
step four: pouring vinegar and unsealing: and (4) after three summers of solarization, removing the sealing part, sterilizing the mouth of the jar, digging and taking the vinegar mash in the jar, and spraying the vinegar.
2. The sealing and airing method for the red water sun-cured vinegar according to claim 1, wherein after the second step, the sealing jar is sealed for 5-6 months, then the sealing element is removed, the mouth of the jar is sterilized, then the aging condition of the fermented vinegar in the jar is checked, and after no abnormity is checked, the area of the sealing element and the mouth of the jar is 2: 1, replacing the sealing element to re-cover the mouth of the jar, and covering the jar cover to continue airing after checking no air leakage.
3. The sealing and airing method for the red water vinegar of claim 1, wherein the sealing member is a PE preservative film or a high-density nylon waterproof and dustproof net.
4. The sealing and airing method for the red water vinegar in the sun according to claim 3, wherein the PE preservative film is tightly overlapped and adhered to a smooth jar opening to realize sealing.
5. The sealing and airing method for the vinegar capable of being sun-dried in red water according to claim 4, wherein the high-density nylon waterproof and dustproof net is fastened to the mouth of the jar by a tether to achieve sealing.
6. The sealing and airing method for the vinegar sunning with the red water according to claim 1, wherein in the second step, the area ratio of the sealing element to the jar opening is 2.5: 1.
7. the sealing and airing method for the vinegar sunning in the red water is characterized in that in the third step, the area ratio of the sealing element to the jar opening is 2: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110018735.7A CN112877171A (en) | 2021-01-07 | 2021-01-07 | Sealing and airing method for red water sunned vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110018735.7A CN112877171A (en) | 2021-01-07 | 2021-01-07 | Sealing and airing method for red water sunned vinegar |
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| CN112877171A true CN112877171A (en) | 2021-06-01 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100780653B1 (en) * | 2006-10-11 | 2007-11-30 | 주식회사 꿈 | Non-heat treatment concentration-vinega and preparing method therof |
| CN106047641A (en) * | 2016-08-10 | 2016-10-26 | 湖北工业大学 | Solid-state cylinder-sealed vinegar brewing technology |
| CN108690792A (en) * | 2018-06-26 | 2018-10-23 | 桂平市蒙圩镇火炎种养专业合作社 | A kind of masa parasdisiac fruit vinegar and preparation method thereof |
| CN108991477A (en) * | 2018-06-27 | 2018-12-14 | 张仲安 | A kind of production method of no-salt soy sauce |
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| CN109504597A (en) * | 2019-01-21 | 2019-03-22 | 松原市松滨老醋有限责任公司 | A kind of ecological vinegar and preparation method thereof rich in probiotics |
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2021
- 2021-01-07 CN CN202110018735.7A patent/CN112877171A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100780653B1 (en) * | 2006-10-11 | 2007-11-30 | 주식회사 꿈 | Non-heat treatment concentration-vinega and preparing method therof |
| CN106047641A (en) * | 2016-08-10 | 2016-10-26 | 湖北工业大学 | Solid-state cylinder-sealed vinegar brewing technology |
| CN108690792A (en) * | 2018-06-26 | 2018-10-23 | 桂平市蒙圩镇火炎种养专业合作社 | A kind of masa parasdisiac fruit vinegar and preparation method thereof |
| CN108991477A (en) * | 2018-06-27 | 2018-12-14 | 张仲安 | A kind of production method of no-salt soy sauce |
| CN109401909A (en) * | 2019-01-03 | 2019-03-01 | 贵州赤水古法酱香晒醋有限责任公司 | Shine the preparation method of vinegar in a kind of Chishui |
| CN109504597A (en) * | 2019-01-21 | 2019-03-22 | 松原市松滨老醋有限责任公司 | A kind of ecological vinegar and preparation method thereof rich in probiotics |
Non-Patent Citations (1)
| Title |
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| 盛辉: ""非遗古法晒醋技艺的传承和实践——赤水市曾氏晒醋有限公司"", 《轻工标准与质量》 * |
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Application publication date: 20210601 |
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