CN115141709A - Flavored vinegar and preparation method thereof - Google Patents
Flavored vinegar and preparation method thereof Download PDFInfo
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- CN115141709A CN115141709A CN202210758678.0A CN202210758678A CN115141709A CN 115141709 A CN115141709 A CN 115141709A CN 202210758678 A CN202210758678 A CN 202210758678A CN 115141709 A CN115141709 A CN 115141709A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 201
- 239000000052 vinegar Substances 0.000 title claims abstract description 201
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 claims abstract description 81
- 235000019634 flavors Nutrition 0.000 claims abstract description 81
- 239000008159 sesame oil Substances 0.000 claims abstract description 55
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 55
- 241000304195 Salvia miltiorrhiza Species 0.000 claims abstract description 52
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 claims abstract description 52
- 229920002261 Corn starch Polymers 0.000 claims abstract description 27
- 108010010803 Gelatin Proteins 0.000 claims abstract description 27
- 239000008120 corn starch Substances 0.000 claims abstract description 27
- 239000008273 gelatin Substances 0.000 claims abstract description 27
- 229920000159 gelatin Polymers 0.000 claims abstract description 27
- 235000019322 gelatine Nutrition 0.000 claims abstract description 27
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000012907 honey Nutrition 0.000 claims abstract description 21
- 235000019204 saccharin Nutrition 0.000 claims abstract description 21
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229940081974 saccharin Drugs 0.000 claims abstract description 21
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims abstract description 21
- 235000019640 taste Nutrition 0.000 claims abstract description 20
- 241000427159 Achyranthes Species 0.000 claims abstract description 19
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- 235000015110 jellies Nutrition 0.000 claims abstract description 8
- 239000008274 jelly Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 34
- 239000007789 gas Substances 0.000 claims description 30
- 230000001954 sterilising effect Effects 0.000 claims description 30
- 240000000031 Achyranthes bidentata Species 0.000 claims description 24
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 24
- 210000002421 cell wall Anatomy 0.000 claims description 24
- 238000004140 cleaning Methods 0.000 claims description 24
- 239000004575 stone Substances 0.000 claims description 21
- 238000004806 packaging method and process Methods 0.000 claims description 13
- 230000032683 aging Effects 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 229910052757 nitrogen Inorganic materials 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 6
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 abstract description 4
- 229940043353 maltol Drugs 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000010586 diagram Methods 0.000 description 2
- 238000012958 reprocessing Methods 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019614 sour taste Nutrition 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
- C12J1/08—Addition of flavouring ingredients
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a flavor vinegar and a preparation method thereof, which relate to the technical field of vinegar formulas and production processes, and comprise the following ingredients in parts by mass: 100 to 120 portions of finished vinegar, 2 to 5 portions of millstone sesame oil, 1.2 to 3.5 portions of salt, 0.1 to 0.3 portion of malt saccharin, 10 to 20 portions of edible gelatin, 12 to 15 portions of salvia miltiorrhiza, 5 to 11 portions of achyranthes, 3 to 5 portions of honey and 1 to 2 portions of corn starch paste. According to the method for processing the finished vinegar into the flavor vinegar, the millstone sesame oil is added into the finished vinegar, so that the fragrance of the flavor vinegar can be increased, the salt can be added to improve the taste of the flavor vinegar, the maltol can fully improve the taste of the flavor vinegar, the taste has certain sweetness, and the edible gelatin and the corn starch paste can enable the finished vinegar to form a jelly shape, so that the millstone sesame oil is uniformly distributed in the flavor vinegar, and the phenomenon that the millstone sesame oil is only distributed on the upper surface of the flavor vinegar and cannot be uniformly utilized is avoided.
Description
Technical Field
The invention relates to the technical field of vinegar formulas and production processes, in particular to flavored vinegar and a preparation method thereof.
Background
Vinegar is a traditional condiment in Chinese major vegetable system. However, the vinegar in the prior art is usually in a liquid state, which is inconvenient for packaging and transportation, and the vinegar in the prior art has single taste and only sour taste. Therefore, it is necessary to invent a flavored vinegar and a preparation method thereof to solve the above problems.
Disclosure of Invention
The invention aims to provide flavor vinegar and a preparation method thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the flavored vinegar comprises the following ingredients in parts by mass: 100 to 120 portions of finished vinegar, 2 to 5 portions of millstone sesame oil, 1.2 to 3.5 portions of salt, 0.1 to 0.3 portion of malt saccharin, 10 to 20 portions of edible gelatin, 12 to 15 portions of salvia miltiorrhiza, 5 to 11 portions of achyranthes, 3 to 5 portions of honey and 1 to 2 portions of corn starch paste.
Preferably, the material comprises the following ingredients in parts by mass: 100 parts of finished vinegar, 2 parts of ground stone sesame oil, 1.2 parts of salt, 0.1 part of malt saccharin, 10 parts of edible gelatin, 12 parts of salvia miltiorrhiza, 5 parts of achyranthes bidentata, 3 parts of honey and 1 part of corn starch paste.
Preferably, the feed comprises the following ingredients in parts by mass: 110 parts of finished vinegar, 3 parts of ground sesame oil, 2.5 parts of salt, 0.2 part of malt saccharin, 15 parts of edible gelatin, 14 parts of salvia miltiorrhiza, 8 parts of achyranthes bidentata, 4 parts of honey and 1.5 parts of corn starch paste.
Preferably, the feed comprises the following ingredients in parts by mass: 120 parts of finished vinegar, 5 parts of ground stone sesame oil, 3.5 parts of salt, 0.3 part of malt saccharin, 20 parts of edible gelatin, 15 parts of salvia miltiorrhiza, 11 parts of achyranthes bidentata, 5 parts of honey and 2 parts of corn starch paste.
Preferably, the feed comprises the following ingredients in parts by mass: 115 parts of finished vinegar, 4 parts of millstone sesame oil, 1.5 parts of salt, 0.25 part of malt saccharin, 12 parts of edible gelatin, 13 parts of salvia miltiorrhiza, 10 parts of achyranthes bidentata, 5 parts of honey and 1.8 parts of corn starch paste.
Preferably, the stone-milled sesame oil is prepared by grinding with a stone mill at a temperature of less than 60 ℃.
Preferably, the ground stone sesame oil is kept in a low pressure state not exceeding 0.3Mpa during preparation.
Preferably, the preparation method of the salvia miltiorrhiza comprises the following steps:
a1: cleaning, namely cleaning and slicing the salvia miltiorrhiza which does not need to be peeled, and preparing the salvia miltiorrhiza into salvia miltiorrhiza slices for later use;
a2: sterilizing, namely placing the salvia miltiorrhiza slices in a stirrer to sterilize for 20s at the temperature of between 130 and 140 ℃;
a3: breaking cell wall, and stirring sterilized Saviae Miltiorrhizae radix tablet with cell wall breaking machine to obtain powder to obtain Saviae Miltiorrhizae radix raw material.
Preferably, the preparation steps of the achyranthes bidentata are as follows:
b1: cleaning, namely cleaning and slicing achyranthes which does not need to be peeled, and preparing into achyranthes slices for later use;
b2: sterilizing, namely putting the achyranthes bidentata slices into a stirrer to sterilize for 20s at the temperature of between 130 and 140 ℃;
b3: breaking cell wall, and stirring sterilized Achyranthis radix tablet with cell wall breaking machine to obtain powder to obtain Achyranthis radix raw material.
The invention also discloses a preparation method of the flavor vinegar, which comprises the following steps:
s1: aging the finished vinegar, namely putting the finished vinegar into a reaction kettle, heating to 32-48 ℃, filling gas into the finished vinegar, immediately performing ultrasonic treatment on the finished vinegar after the gas filling is finished to accelerate the aging rate of the finished vinegar, wherein the gas is nitrogen, the concentration of the nitrogen in the gas is 12-100 percent v/v, the gas filling amount is 10-100 mL/L of vinegar liquid, and reacting for 2.5-6 h to form the finished vinegar;
s2: stirring, namely putting a certain amount of finished vinegar, millstone sesame oil, salt, malt saccharin, salvia miltiorrhiza, achyranthes and honey into a stirrer to be stirred for 5-10 min, setting the temperature in the stirrer to be below 30 ℃, then putting edible gelatin and corn starch paste into the stirrer to be stirred for the second time, setting the temperature in the stirrer to be 45-60 ℃ after the second stirring, setting the pressure in the stirrer to be 0.1-1.5 Mpa, and stirring for 15-30 min to form flavor vinegar to be cooled;
s3: sterilizing, namely sterilizing the flavor vinegar to be cooled for 20s at the temperature of between 130 and 140 ℃ by adopting a high-temperature instantaneous sterilization technology;
s4: standing and condensing, namely putting the sterilized flavor vinegar to be cooled into a box body, standing and condensing for 2-6 h in water bath to form jelly-shaped flavor vinegar blocks;
s5: and (5) packaging, namely cutting the flavor vinegar blocks formed in the step (S4) into small blocks, and then bagging or bottling and packaging.
The invention has the technical effects and advantages that:
1. according to the method for processing the finished vinegar into the flavor vinegar, the millstone sesame oil is added into the finished vinegar, so that the fragrance of the flavor vinegar can be increased, the salt can be added to improve the taste of the flavor vinegar, the maltol can fully improve the taste of the flavor vinegar, the taste has certain sweetness, and the edible gelatin and the corn starch paste can enable the finished vinegar to form a jelly shape, so that the millstone sesame oil is uniformly distributed in the flavor vinegar, and the phenomenon that the millstone sesame oil is only distributed on the upper surface of the flavor vinegar and cannot be uniformly utilized is avoided.
2. The processing method of the flavor vinegar in the invention enables the flavor vinegar to form jelly-like vinegar, is easy to pack and transport, and breaks through the conventional liquid vinegar.
Drawings
FIG. 1 is a schematic view of the preparation method of the flavored vinegar of the present invention.
FIG. 2 is a schematic diagram of the steps of making Salvia miltiorrhiza Bunge.
FIG. 3 is a schematic diagram of the steps for preparing Achyranthis radix 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. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example one
The invention provides a flavored vinegar as shown in figures 1-3, which comprises the following ingredients in parts by mass: 100 parts of finished vinegar, 2 parts of ground stone sesame oil, 1.2 parts of salt, 0.1 part of malt saccharin, 10 parts of edible gelatin, 12 parts of salvia miltiorrhiza, 5 parts of achyranthes bidentata, 3 parts of honey and 1 part of corn starch paste.
According to the method for processing the finished vinegar into the flavor vinegar, the millstone sesame oil is added into the finished vinegar, so that the fragrance of the flavor vinegar can be increased, the salt can be added to improve the taste of the flavor vinegar, the maltol can fully improve the taste of the flavor vinegar, the taste has certain sweetness, and the edible gelatin and the corn starch paste can enable the finished vinegar to form a jelly shape, so that the millstone sesame oil is uniformly distributed in the flavor vinegar, and the phenomenon that the millstone sesame oil is only distributed on the upper surface of the flavor vinegar and cannot be uniformly utilized is avoided.
The processing method of the flavor vinegar in the invention enables the flavor vinegar to form jelly-like vinegar, is easy to pack and transport, and breaks through the conventional liquid vinegar.
The stone-milled sesame oil is prepared by grinding with a stone mill at a temperature of below 60 ℃.
The preparation method of the stone mill sesame oil is characterized in that the stone mill sesame oil is kept in a low-pressure state of not more than 0.3Mpa in the preparation process.
The obtained oleum sesami is prepared at low temperature and low pressure, and does not destroy aromatic substances and functional nutrients in oleum sesami.
The preparation method of the salvia miltiorrhiza comprises the following steps:
a1: cleaning, namely cleaning and slicing the salvia miltiorrhiza which does not need to be peeled, and preparing the salvia miltiorrhiza into salvia miltiorrhiza slices for later use;
a2: sterilizing, namely placing the salvia miltiorrhiza slices in a stirrer to sterilize for 20s at the temperature of between 130 and 140 ℃;
a3: breaking cell wall, and stirring sterilized Saviae Miltiorrhizae radix tablet with cell wall breaking machine to obtain powder to obtain Saviae Miltiorrhizae radix raw material.
The preparation method of the achyranthes bidentata comprises the following steps:
b1: cleaning, namely cleaning and slicing the achyranthes without peeling to prepare achyranthes slices for later use;
b2: sterilizing, namely putting the achyranthes bidentata slices into a stirrer to sterilize for 20s at the temperature of between 130 and 140 ℃;
b3: breaking cell wall, and stirring sterilized Achyranthis radix tablet with cell wall breaking machine to obtain powder to obtain Achyranthis radix raw material.
The invention also discloses a preparation method of the flavor vinegar, which comprises the following steps:
s1: aging the finished vinegar, namely putting the finished vinegar into a reaction kettle, heating to 32-48 ℃, filling gas into the finished vinegar, immediately performing ultrasonic treatment on the finished vinegar after the gas filling is finished to accelerate the aging rate of the finished vinegar, wherein the gas is nitrogen, the concentration of the nitrogen in the gas is 12-100 percent v/v, the gas filling amount is 10-100 mL/L of vinegar liquid, and reacting for 2.5-6 h to form the finished vinegar;
s2: stirring, namely putting a certain amount of finished vinegar, ground sesame oil, salt, malt saccharin, salvia miltiorrhiza, radix achyranthis bidentatae and honey into a stirrer, stirring for 5-10 min, setting the temperature in the stirrer to be below 30 ℃, then putting edible gelatin and corn starch paste into the stirrer, stirring for the second time, setting the temperature in the stirrer to be 45-60 ℃ after stirring for the second time, setting the pressure in the stirrer to be 0.1-1.5 Mpa, and stirring for 15-30 min to form flavor vinegar to be cooled;
s3: sterilizing, namely sterilizing the flavor vinegar to be cooled for 20s at the temperature of between 130 and 140 ℃ by adopting a high-temperature instantaneous sterilization technology;
s4: standing and condensing, namely putting the sterilized flavor vinegar to be cooled into a box body, standing and condensing for 2-6 hours in water bath to form jelly-shaped flavor vinegar blocks;
s5: and (5) packaging, namely cutting the flavor vinegar blocks formed in the step (S4) into small blocks, and then bagging or bottling and packaging.
Example two
The invention provides a flavored vinegar as shown in figures 1-3, which comprises the following ingredients in parts by mass: 110 parts of finished vinegar, 3 parts of ground sesame oil, 2.5 parts of salt, 0.2 part of malt saccharin, 15 parts of edible gelatin, 14 parts of salvia miltiorrhiza, 8 parts of achyranthes bidentata, 4 parts of honey and 1.5 parts of corn starch paste.
According to the method for processing the finished vinegar into the flavor vinegar, the millstone sesame oil is added into the finished vinegar, so that the fragrance of the flavor vinegar can be increased, the salt can be added to improve the taste of the flavor vinegar, the maltol can fully improve the taste of the flavor vinegar, the taste has certain sweetness, and the edible gelatin and the corn starch paste can enable the finished vinegar to form a jelly shape, so that the millstone sesame oil is uniformly distributed in the flavor vinegar, and the phenomenon that the millstone sesame oil is only distributed on the upper surface of the flavor vinegar and cannot be uniformly utilized is avoided.
The processing method of the flavor vinegar in the invention enables the flavor vinegar to form jelly-like vinegar, is easy to pack and transport, and breaks through the conventional liquid vinegar.
The stone-milled sesame oil is prepared by grinding with a stone mill at a temperature of below 60 ℃.
The preparation method of the stone mill sesame oil is characterized in that the stone mill sesame oil is kept in a low-pressure state of not more than 0.3Mpa in the preparation process.
The obtained oleum sesami is prepared at low temperature and low pressure, and does not destroy aromatic substances and functional nutrients in oleum sesami.
The preparation method of the salvia miltiorrhiza comprises the following steps:
a1: cleaning, namely cleaning and slicing the salvia miltiorrhiza which does not need to be peeled, and preparing the salvia miltiorrhiza into salvia miltiorrhiza slices for later use;
a2: sterilizing, namely placing the salvia miltiorrhiza slices in a stirrer to sterilize for 20s at the temperature of between 130 and 140 ℃;
a3: breaking cell wall, and stirring sterilized Saviae Miltiorrhizae radix tablet with cell wall breaking machine to obtain powder to obtain Saviae Miltiorrhizae radix raw material.
The preparation method of the achyranthes bidentata comprises the following steps:
b1: cleaning, namely cleaning and slicing the achyranthes without peeling to prepare achyranthes slices for later use;
b2: sterilizing, namely putting the achyranthes bidentata slices into a stirrer to sterilize for 20s at the temperature of between 130 and 140 ℃;
b3: breaking cell wall, and stirring sterilized Achyranthis radix tablet with cell wall breaking machine to obtain powder to obtain Achyranthis radix raw material.
The invention also discloses a preparation method of the flavored vinegar, which comprises the following steps:
s1: aging the finished vinegar, namely putting the finished vinegar into a reaction kettle, heating to 32-48 ℃, filling gas into the finished vinegar, immediately performing ultrasonic treatment on the finished vinegar after the gas filling is finished to accelerate the aging rate of the finished vinegar, wherein the gas is nitrogen, the concentration of the nitrogen in the gas is 12-100 percent v/v, the gas filling amount is 10-100 mL/L of vinegar liquid, and reacting for 2.5-6 h to form the finished vinegar;
s2: stirring, namely putting a certain amount of finished vinegar, ground sesame oil, salt, malt saccharin, salvia miltiorrhiza, radix achyranthis bidentatae and honey into a stirrer, stirring for 5-10 min, setting the temperature in the stirrer to be below 30 ℃, then putting edible gelatin and corn starch paste into the stirrer, stirring for the second time, setting the temperature in the stirrer to be 45-60 ℃ after stirring for the second time, setting the pressure in the stirrer to be 0.1-1.5 Mpa, and stirring for 15-30 min to form flavor vinegar to be cooled;
s3: sterilizing, namely sterilizing the flavor vinegar to be cooled for 20s at the temperature of between 130 and 140 ℃ by adopting a high-temperature instantaneous sterilization technology;
s4: standing and condensing, namely putting the sterilized flavor vinegar to be cooled into a box body, standing and condensing for 2-6 hours in water bath to form jelly-shaped flavor vinegar blocks;
s5: and (5) packaging, namely cutting the flavor vinegar blocks formed in the step (S4) into small blocks, and then bagging or bottling and packaging.
EXAMPLE III
The invention provides a flavored vinegar as shown in figures 1-3, which comprises the following ingredients in parts by mass: 120 parts of finished vinegar, 5 parts of ground stone sesame oil, 3.5 parts of salt, 0.3 part of malt saccharin, 20 parts of edible gelatin, 15 parts of salvia miltiorrhiza, 11 parts of achyranthes bidentata, 5 parts of honey and 2 parts of corn starch paste.
The invention relates to a method for reprocessing finished vinegar to form flavor vinegar, which adds millstone sesame oil into the finished vinegar to increase the fragrance of the flavor vinegar, increases salt to improve the taste of the flavor vinegar, and fully improves the taste of the flavor vinegar by using maltoside, the taste of the vinegar has certain sweetness, and the edible gelatin and the corn starch paste can enable the finished vinegar to form a jelly shape, so that the ground sesame oil is uniformly distributed in the flavor vinegar, and the phenomenon that the ground sesame oil is only distributed on the upper surface of the flavor vinegar and cannot be uniformly utilized is avoided.
The processing method of the flavor vinegar in the invention enables the flavor vinegar to form jelly-like vinegar, is easy to pack and transport, and breaks through the conventional liquid vinegar.
The stone-milled sesame oil is prepared by grinding with a stone mill at a temperature of below 60 ℃.
The preparation method of the stone mill sesame oil is characterized in that the stone mill sesame oil is kept in a low-pressure state of not more than 0.3Mpa in the preparation process.
The obtained oleum sesami is prepared at low temperature and low pressure, and does not destroy aromatic substances and functional nutrients in oleum sesami.
The preparation method of the salvia miltiorrhiza comprises the following steps:
a1: cleaning, namely cleaning and slicing the salvia miltiorrhiza which does not need to be peeled, and preparing the salvia miltiorrhiza into salvia miltiorrhiza slices for later use;
a2: sterilizing, namely placing the salvia miltiorrhiza slices in a stirrer to sterilize for 20s at the temperature of between 130 and 140 ℃;
a3: breaking cell wall, and stirring sterilized Saviae Miltiorrhizae radix tablet with cell wall breaking machine to obtain powder to obtain Saviae Miltiorrhizae radix raw material.
The preparation method of the achyranthes bidentata comprises the following steps:
b1: cleaning, namely cleaning and slicing the achyranthes without peeling to prepare achyranthes slices for later use;
b2: sterilizing, namely putting the achyranthes bidentata slices into a stirrer to be sterilized for 20s at the temperature of between 130 and 140 ℃;
b3: breaking cell wall, and stirring sterilized Achyranthis radix tablet with cell wall breaking machine to obtain powder to obtain Achyranthis radix raw material.
The invention also discloses a preparation method of the flavored vinegar, which comprises the following steps:
s1: aging the finished vinegar, putting the finished vinegar into a reaction kettle, heating to 32-48 ℃, filling gas into the finished vinegar, immediately carrying out ultrasonic treatment on the finished vinegar after the gas filling is finished so as to accelerate the aging rate of the finished vinegar, wherein the gas is nitrogen, the concentration of the nitrogen in the gas is 12-100 percent v/v, the gas filling amount is 10-100 mL/L of vinegar liquid, and the finished vinegar is formed after reaction for 2.5-6 hours;
s2: stirring, namely putting a certain amount of finished vinegar, millstone sesame oil, salt, malt saccharin, salvia miltiorrhiza, achyranthes and honey into a stirrer to be stirred for 5-10 min, setting the temperature in the stirrer to be below 30 ℃, then putting edible gelatin and corn starch paste into the stirrer to be stirred for the second time, setting the temperature in the stirrer to be 45-60 ℃ after the second stirring, setting the pressure in the stirrer to be 0.1-1.5 Mpa, and stirring for 15-30 min to form flavor vinegar to be cooled;
s3: sterilizing, namely sterilizing the flavor vinegar to be cooled for 20s at the temperature of between 130 and 140 ℃ by adopting a high-temperature instantaneous sterilization technology;
s4: standing and condensing, namely putting the sterilized flavor vinegar to be cooled into a box body, standing and condensing for 2-6 h in water bath to form jelly-shaped flavor vinegar blocks;
s5: and (5) packaging, namely cutting the flavor vinegar blocks formed in the step (S4) into small blocks, and then bagging or bottling and packaging.
Example four
The invention provides a flavor vinegar as shown in figures 1-3, which comprises 115 parts of finished vinegar, 4 parts of millstone sesame oil, 1.5 parts of salt, 0.25 part of malt saccharin, 12 parts of edible gelatin, 13 parts of salvia miltiorrhiza, 10 parts of achyranthes bidentata, 5 parts of honey and 1.8 parts of corn starch paste.
According to the method for reprocessing the finished vinegar to form the flavor vinegar, the ground sesame oil is added into the finished vinegar, so that the fragrance of the flavor vinegar can be increased, the salt can be added to improve the taste of the flavor vinegar, the maltose can fully improve the taste of the flavor vinegar to enable the taste to have certain sweetness, and the edible gelatin and the corn starch paste can enable the finished vinegar to form a jelly shape, so that the ground sesame oil is uniformly distributed in the flavor vinegar, and the phenomenon that the ground sesame oil is only distributed on the upper surface of the flavor vinegar and cannot be uniformly utilized is avoided.
The processing method of the flavor vinegar in the invention enables the flavor vinegar to form jelly-like vinegar, is easy to pack and transport, and breaks through the conventional liquid vinegar.
The stone-milled sesame oil is prepared by grinding with a stone mill at the temperature of less than 60 ℃.
The ground stone sesame oil is kept in a low-pressure state of not more than 0.3Mpa during the preparation.
The obtained oleum sesami is prepared at low temperature and low pressure, and does not destroy aromatic substances and functional nutrients in oleum sesami.
The preparation method of the salvia miltiorrhiza comprises the following steps:
a1: cleaning, namely cleaning and slicing the salvia miltiorrhiza which does not need to be peeled, and preparing the salvia miltiorrhiza into salvia miltiorrhiza slices for later use;
a2: sterilizing, namely placing the salvia miltiorrhiza slices in a stirrer to sterilize for 20s at the temperature of between 130 and 140 ℃;
a3: breaking cell wall, and stirring sterilized Saviae Miltiorrhizae radix tablet with cell wall breaking machine to obtain powder to obtain Saviae Miltiorrhizae radix raw material.
The preparation method of the achyranthes bidentata comprises the following steps:
b1: cleaning, namely cleaning and slicing the achyranthes without peeling to prepare achyranthes slices for later use;
b2: sterilizing, namely putting the achyranthes bidentata slices into a stirrer to be sterilized for 20s at the temperature of between 130 and 140 ℃;
b3: breaking cell wall, and stirring sterilized Achyranthis radix tablet with cell wall breaking machine to obtain powder to obtain Achyranthis radix raw material.
The invention also discloses a preparation method of the flavor vinegar, which comprises the following steps:
s1: aging the finished vinegar, namely putting the finished vinegar into a reaction kettle, heating to 32-48 ℃, filling gas into the finished vinegar, immediately performing ultrasonic treatment on the finished vinegar after the gas filling is finished to accelerate the aging rate of the finished vinegar, wherein the gas is nitrogen, the concentration of the nitrogen in the gas is 12-100 percent v/v, the gas filling amount is 10-100 mL/L of vinegar liquid, and reacting for 2.5-6 h to form the finished vinegar;
s2: stirring, namely putting a certain amount of finished vinegar, millstone sesame oil, salt, malt saccharin, salvia miltiorrhiza, achyranthes and honey into a stirrer to be stirred for 5-10 min, setting the temperature in the stirrer to be below 30 ℃, then putting edible gelatin and corn starch paste into the stirrer to be stirred for the second time, setting the temperature in the stirrer to be 45-60 ℃ after the second stirring, setting the pressure in the stirrer to be 0.1-1.5 Mpa, and stirring for 15-30 min to form flavor vinegar to be cooled;
s3: sterilizing, namely sterilizing the flavor vinegar to be cooled for 20s at the temperature of between 130 and 140 ℃ by adopting a high-temperature instantaneous sterilization technology;
s4: standing and condensing, namely putting the sterilized flavor vinegar to be cooled into a box body, standing and condensing for 2-6 h in water bath to form jelly-shaped flavor vinegar blocks;
s5: and (5) packaging, namely cutting the flavored vinegar blocks formed in the step (S4) into small blocks, and then bagging or bottling for packaging.
Claims (10)
1. The flavored vinegar is characterized by comprising the following ingredients in parts by mass: 100 to 120 portions of finished vinegar, 2 to 5 portions of millstone sesame oil, 1.2 to 3.5 portions of salt, 0.1 to 0.3 portion of malt saccharin (improving the taste and sweetness), 10 to 20 portions of edible gelatin (being capable of being made into jelly shape), 12 to 15 portions of salvia miltiorrhiza, 5 to 11 portions of achyranthes, 3 to 5 portions of honey and 1 to 2 portions of corn starch paste (effectively becoming jelly shape).
2. The flavored vinegar of claim 1, wherein: the material comprises the following ingredients in parts by mass: 100 parts of finished vinegar, 2 parts of ground stone sesame oil, 1.2 parts of salt, 0.1 part of malt saccharin, 10 parts of edible gelatin, 12 parts of salvia miltiorrhiza, 5 parts of achyranthes bidentata, 3 parts of honey and 1 part of corn starch paste.
3. The flavored vinegar of claim 1, wherein: the material comprises the following components in parts by mass: 110 parts of finished vinegar, 3 parts of ground sesame oil, 2.5 parts of salt, 0.2 part of malt saccharin, 15 parts of edible gelatin, 14 parts of salvia miltiorrhiza, 8 parts of achyranthes bidentata, 4 parts of honey and 1.5 parts of corn starch paste.
4. The flavored vinegar of claim 1, wherein: the material comprises the following components in parts by mass: 120 parts of finished vinegar, 5 parts of ground sesame oil, 3.5 parts of salt, 0.3 part of malt saccharin, 20 parts of edible gelatin, 15 parts of salvia miltiorrhiza, 11 parts of achyranthes bidentata, 5 parts of honey and 2 parts of corn starch paste.
5. The flavored vinegar of claim 1, wherein: the material comprises the following ingredients in parts by mass: 115 parts of finished vinegar, 4 parts of ground sesame oil, 1.5 parts of salt, 0.25 part of malt saccharin, 12 parts of edible gelatin, 13 parts of salvia miltiorrhiza, 10 parts of achyranthes bidentata, 5 parts of honey and 1.8 parts of corn starch paste.
6. The flavored vinegar of claim 1, wherein: the stone-milled sesame oil is prepared by grinding with a stone mill at a temperature of below 60 ℃.
7. The flavored vinegar of claim 1, wherein: the preparation method of the stone mill sesame oil is characterized in that the stone mill sesame oil is kept in a low-pressure state of not more than 0.3Mpa in the preparation process.
8. The flavored vinegar of claim 1, wherein: the preparation method of the salvia miltiorrhiza comprises the following steps:
a1: cleaning, namely cleaning and slicing the salvia miltiorrhiza which does not need to be peeled, and preparing the salvia miltiorrhiza into salvia miltiorrhiza slices for later use;
a2: sterilizing, namely placing the salvia miltiorrhiza slices in a stirrer to sterilize for 20s at the temperature of between 130 and 140 ℃;
a3: breaking cell wall, and stirring sterilized Saviae Miltiorrhizae radix tablet with cell wall breaking machine to obtain powder to obtain Saviae Miltiorrhizae radix raw material.
9. The flavored vinegar of claim 1, wherein: the preparation method of the achyranthes bidentata comprises the following steps:
b1: cleaning, namely cleaning and slicing the achyranthes without peeling to prepare achyranthes slices for later use;
b2: sterilizing, namely putting the achyranthes bidentata slices into a stirrer to sterilize for 20s at the temperature of between 130 and 140 ℃;
b3: breaking cell wall, and stirring sterilized Achyranthis radix tablet with cell wall breaking machine to obtain powder to obtain Achyranthis radix raw material.
10. A process for producing a flavored vinegar, comprising the flavored vinegar of any of claims 1-9, further comprising the steps of:
s1: aging the finished vinegar, namely putting the finished vinegar into a reaction kettle, heating to 32-48 ℃, filling gas into the finished vinegar, immediately performing ultrasonic treatment on the finished vinegar after the gas filling is finished to accelerate the aging rate of the finished vinegar, wherein the gas is nitrogen, the concentration of the nitrogen in the gas is 12-100 percent v/v, the gas filling amount is 10-100 mL/L of vinegar liquid, and reacting for 2.5-6 h to form the finished vinegar;
s2: stirring, namely putting a certain amount of finished vinegar, millstone sesame oil, salt, malt saccharin, salvia miltiorrhiza, achyranthes and honey into a stirrer to be stirred for 5-10 min, setting the temperature in the stirrer to be below 30 ℃, then putting edible gelatin and corn starch paste into the stirrer to be stirred for the second time, setting the temperature in the stirrer to be 45-60 ℃ after the second stirring, setting the pressure in the stirrer to be 0.1-1.5 Mpa, and stirring for 15-30 min to form flavor vinegar to be cooled;
s3: sterilizing, namely sterilizing the flavor vinegar to be cooled for 20s at the temperature of between 130 and 140 ℃ by adopting a high-temperature instantaneous sterilization technology;
s4: standing and condensing, namely putting the sterilized flavor vinegar to be cooled into a box body, standing and condensing for 2-6 h in water bath to form jelly-shaped flavor vinegar blocks;
s5: and (5) packaging, namely cutting the flavor vinegar blocks formed in the step (S4) into small blocks, and then bagging or bottling and packaging.
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