CN115232702A - Coarse cereal vinegar fumigating method - Google Patents
Coarse cereal vinegar fumigating method Download PDFInfo
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- CN115232702A CN115232702A CN202210788651.6A CN202210788651A CN115232702A CN 115232702 A CN115232702 A CN 115232702A CN 202210788651 A CN202210788651 A CN 202210788651A CN 115232702 A CN115232702 A CN 115232702A
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to the technical field of brewing of coarse cereal vinegar, and discloses a coarse cereal vinegar fumigating method, which comprises the following steps: dividing the fermented and mature vinegar into a first component of vinegar grains and a second component of vinegar grains; and putting the first component of the fermented grains of vinegar into a fermented grain steaming cylinder with a stainless steel interlayer for steaming the fermented grains, periodically reversing the cylinder once to obtain red fermented grains after steaming the fermented grains, and uniformly stirring and mixing the second component of the fermented grains of vinegar with water at the temperature of 80 ℃. According to the coarse cereal vinegar fumigating method, the first component of vinegar mash is placed in the stainless steel interlayer mash steaming cylinder to steam the mash, the steaming time is greatly shortened in the mode of steaming the mash by steam, the fragrance of coarse cereal vinegar is kept, the second component of vinegar mash is uniformly mixed with water at 80 ℃, and the high-temperature water and the stirring form make the mixing of the vinegar mash and the water more uniform, the vinegar pouring process is faster, the effective components of the vinegar mash can be effectively extracted, the time of the whole fumigating process is finally shortened, and the production period is shortened.
Description
Technical Field
The invention relates to the technical field of brewing of coarse cereal vinegar, and particularly relates to a fumigating method of coarse cereal vinegar.
Background
The traditional raw materials for brewing vinegar in China are mainly glutinous rice and rice (polished round-grained rice) in south, sorghum and millet in north, wheat in the central China, bran in Sichuan province, and broken rice, corn, sweet potato, dried sweet potato, dried potato and the like in most cases.
The fumigation is one step which is unnecessary or absent in the brewing process of the coarse cereal vinegar, the fumigation can enhance the color of the vinegar, enrich the taste of the vinegar and sterilize, but the conventional coarse cereal vinegar fumigation process usually adopts a mode of fumigating fermented grains by charcoal fire, has a long time period and is easy to lose fragrance, and vinegar pouring is usually carried out after the vinegar fermented grains are soaked in cold water, so that the soaking time is too long, and the whole fumigation process is long, so that the coarse cereal vinegar fumigation method is provided to solve the problems.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a coarse cereal vinegar fumigation method which has the advantages of short production period and the like, and solves the problems that the conventional coarse cereal vinegar fumigation process usually adopts a charcoal fire unstrained spirits smoking mode, the time period is long, the fragrance is easy to lose, and vinegar pouring usually includes that vinegar pouring is carried out after vinegar unstrained spirits are soaked in cold water, so that the soaking time is too long, and the whole fumigation process is long.
(II) technical scheme
In order to realize the purpose of short production period, the invention provides the following technical scheme: a method for fumigating coarse cereal vinegar comprises the following raw materials in parts by weight: 100-120 parts of vinegar mash and 200-240 parts of water.
A method for fumigating coarse cereal vinegar comprises the following steps:
1) Dividing the fermented and mature vinegar into a first component of vinegar grains and a second component of vinegar grains;
2) Placing the first component of vinegar residue in a stainless steel interlayer residue steaming cylinder for steaming the residue, periodically reversing the cylinder once, and steaming the residue for 2-4 days to obtain red residue;
3) Uniformly stirring and mixing the second component of the fermented grains of vinegar with water at the temperature of 80 ℃, putting the mixture into a vinegar pouring device, and soaking and pouring vinegar to obtain white grains;
4) Adding the obtained white fermented grains into the red fermented grains, soaking for a period of time, spraying vinegar, and fumigating.
Preferably, the fermented and mature vinegar substrate is divided into a first component of vinegar substrate and a second component of vinegar substrate in step 1, wherein the ratio of the first component of vinegar substrate to the second component of vinegar substrate is 1.
Preferably, in the step 2, the first component of vinegar residue is placed in a stainless steel interlayer residue steaming cylinder for steaming the vinegar residue, the cylinder is reversed periodically for one time, red residue is obtained after 2-4 days of residue steaming, the temperature of the steam-steamed residue is 100-120 ℃, and the cylinder is reversed once after 24 hours.
Preferably, the second component of fermented grains of vinegar is uniformly mixed with water at 80 ℃ in the step 3, and then the mixture is placed into a vinegar pouring device for soaking and pouring vinegar to obtain white grains, wherein the soaking time is 1-2 hours.
Preferably, the white fermented grains obtained in the step 4 are added into red fermented grains, vinegar is poured after the white fermented grains are soaked for a period of time, and the fumigation is finished, wherein the soaking time is 4-6 hours.
(III) advantageous effects
Compared with the prior art, the invention provides a coarse cereal vinegar fumigation method, which has the following beneficial effects:
according to the coarse cereal vinegar fumigating method, the first component of vinegar mash is placed in the stainless steel interlayer mash steaming cylinder to steam the mash, the steaming time is greatly shortened in the mode of steaming the mash by steam, the fragrance of coarse cereal vinegar is kept, the second component of vinegar mash is uniformly mixed with water at 80 ℃, and the high-temperature water and the stirring form make the mixing of the vinegar mash and the water more uniform, the vinegar pouring process is faster, the effective components of the vinegar mash can be effectively extracted, the time of the whole fumigating process is finally shortened, and the production period is shortened.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
The first embodiment is as follows: a coarse cereal vinegar fumigation method comprises the following raw materials in parts by weight: 100 parts of vinegar mash and 200 parts of water.
A method for fumigating coarse cereal vinegar comprises the following steps:
1) Dividing the fermented and mature vinegar into a first component of vinegar grains and a second component of vinegar grains;
2) Placing the first component of vinegar mash into a stainless steel interlayer mash steaming cylinder to steam the mash, periodically inverting the cylinder once, and steaming the mash for 2 days to obtain red mash;
3) Uniformly stirring and mixing the second component of the fermented grains of vinegar with water at the temperature of 80 ℃, putting the mixture into a vinegar pouring device, and soaking and pouring vinegar to obtain fermented grains;
4) Adding the obtained white fermented grains into the red fermented grains, soaking for a period of time, spraying vinegar, and fumigating.
In the step 1, the fermented and mature vinegar mash is divided into a first component vinegar mash and a second component vinegar mash, wherein the ratio of the first component vinegar mash to the second component vinegar mash is 1.
And 2, placing the first component of the vinegar residue in a stainless steel interlayer fermented residue steaming cylinder to steam the fermented residue, pouring the cylinder once at regular intervals, obtaining red fermented residue after steaming the fermented residue for 2 days, wherein the temperature of the steam steamed fermented residue is 100 ℃, and pouring the cylinder once in 24 hours.
And 3, uniformly stirring and mixing the second component of the fermented grains of vinegar with water at the temperature of 80 ℃, putting the mixture into a vinegar pouring device, and soaking and pouring vinegar to obtain the white grains, wherein the soaking time is 1 hour.
And 4, adding the obtained white fermented grains into the red fermented grains, soaking for a period of time, spraying vinegar, and finishing fumigation, wherein the soaking time is 4 hours.
The invention has the beneficial effects that:
this method is fumigated to coarse cereal vinegar through placing first component vinegar unstrained spirits in stainless steel intermediate layer evaporates unstrained spirits jar and evaporates the unstrained spirits, the mode that the unstrained spirits was evaporated to the steam has reduced fumigation time greatly, and the fragrance of coarse cereal vinegar has been kept, through stirring misce bene with second component vinegar unstrained spirits and 80 degrees centigrade water, high temperature water adds the form of stirring, make the mixture of vinegar unstrained spirits and water more even, it is faster to drench the vinegar process, and can effectively extract the active ingredient of vinegar unstrained spirits, finally lead to the time of whole fumigation process shorter, production cycle has been reduced.
The second embodiment: a coarse cereal vinegar fumigation method comprises the following raw materials in parts by weight: 110 parts of vinegar mash and 220 parts of water.
A coarse cereal vinegar fumigating method comprises the following steps:
1) Dividing the fermented and mature vinegar into a first component of vinegar grains and a second component of vinegar grains;
2) Placing the first component of vinegar fermented grains in a stainless steel interlayer fermented grain steaming cylinder for steaming the fermented grains, periodically reversing the cylinder once, and steaming the fermented grains for 3 days to obtain red fermented grains;
3) Uniformly stirring and mixing the second component of the fermented grains of vinegar with water at the temperature of 80 ℃, putting the mixture into a vinegar pouring device, and soaking and pouring vinegar to obtain white grains;
4) Adding the obtained white fermented grains into the red fermented grains, soaking for a period of time, spraying vinegar, and fumigating.
In the step 1, dividing the fermented and mature vinegar into a first component of vinegar grains and a second component of vinegar grains, wherein the ratio of the first component of vinegar grains to the second component of vinegar grains is 1.
And 2, placing the first component of the vinegar residue in a stainless steel interlayer fermented residue steaming cylinder to steam the fermented residue, pouring the cylinder once at regular intervals, obtaining red fermented residue after 3 days of fermented residue steaming, wherein the temperature of the steam steamed fermented residue is 110 ℃, and pouring the cylinder once in 24 hours.
And 3, uniformly stirring and mixing the second component of the fermented grains of vinegar with water at the temperature of 80 ℃, putting the mixture into a vinegar pouring device, and soaking and pouring vinegar to obtain the white grains, wherein the soaking time is 1.5 hours.
And 4, adding the obtained white fermented grains into the red fermented grains, soaking for a period of time, spraying vinegar, and finishing fumigation, wherein the soaking time is 5 hours.
The beneficial effects of the invention are:
this method is fumigated to coarse cereal vinegar through placing first component vinegar unstrained spirits in stainless steel intermediate layer evaporates unstrained spirits jar and evaporates the unstrained spirits, the mode that the unstrained spirits was evaporated to the steam has reduced fumigation time greatly, and the fragrance of coarse cereal vinegar has been kept, through stirring misce bene with second component vinegar unstrained spirits and 80 degrees centigrade water, high temperature water adds the form of stirring, make the mixture of vinegar unstrained spirits and water more even, it is faster to drench the vinegar process, and can effectively extract the active ingredient of vinegar unstrained spirits, finally lead to the time of whole fumigation process shorter, production cycle has been reduced.
Example three: a coarse cereal vinegar fumigation method comprises the following raw materials in parts by weight: 120 parts of vinegar mash and 240 parts of water.
A method for fumigating coarse cereal vinegar comprises the following steps:
1) Dividing the fermented and mature vinegar into a first component of vinegar grains and a second component of vinegar grains;
2) Placing the first component of vinegar fermented grains in a stainless steel interlayer fermented grain steaming cylinder for steaming the fermented grains, periodically reversing the cylinder once, and steaming the fermented grains for 4 days to obtain red fermented grains;
3) Uniformly stirring and mixing the second component of the fermented grains of vinegar with water at the temperature of 80 ℃, putting the mixture into a vinegar pouring device, and soaking and pouring vinegar to obtain white grains;
4) Adding the obtained white fermented grains into the red fermented grains, soaking for a period of time, spraying vinegar, and fumigating.
In the step 1, dividing the fermented and mature vinegar into a first component of vinegar grains and a second component of vinegar grains, wherein the ratio of the first component of vinegar grains to the second component of vinegar grains is 1.
And 2, placing the first component of vinegar residue in a stainless steel interlayer fermented residue steaming cylinder to steam the fermented residue, periodically inverting the cylinder once, obtaining red fermented residue after steaming the fermented residue for 4 days, wherein the temperature of the steam-steamed fermented residue is 120 ℃, and inverting the cylinder once after 24 hours.
And 3, uniformly stirring and mixing the second component of the fermented grains of vinegar with water at the temperature of 80 ℃, putting the mixture into a vinegar pouring device, and soaking and pouring vinegar to obtain the white grains, wherein the soaking time is 2 hours.
And 4, adding the obtained white fermented grains into the red fermented grains, soaking for a period of time, spraying vinegar, and fumigating, wherein the soaking time is 6 hours.
The invention has the beneficial effects that:
this method is fumigated to coarse cereal vinegar through placing first component vinegar unstrained spirits in stainless steel intermediate layer evaporates unstrained spirits jar and evaporates the unstrained spirits, the mode that the unstrained spirits was evaporated to the steam has reduced fumigation time greatly, and the fragrance of coarse cereal vinegar has been kept, through stirring misce bene with second component vinegar unstrained spirits and 80 degrees centigrade water, high temperature water adds the form of stirring, make the mixture of vinegar unstrained spirits and water more even, it is faster to drench the vinegar process, and can effectively extract the active ingredient of vinegar unstrained spirits, finally lead to the time of whole fumigation process shorter, production cycle has been reduced.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The method for fumigating the coarse cereal vinegar is characterized by comprising the following raw materials in parts by weight: 100-120 parts of vinegar mash and 200-240 parts of water.
2. The method for fumigating coarse cereal vinegar as claimed in claim 1, characterized by comprising the following steps:
1) Dividing the fermented and mature vinegar into a first component of vinegar grains and a second component of vinegar grains;
2) Placing the first component of vinegar mash into a stainless steel interlayer mash steaming cylinder to steam the mash, periodically inverting the cylinder once, and steaming the mash for 2-4 days to obtain red mash;
3) Uniformly stirring and mixing the second component of the fermented grains of vinegar with water at the temperature of 80 ℃, putting the mixture into a vinegar pouring device, and soaking and pouring vinegar to obtain white grains;
4) Adding the obtained white fermented grains into the red fermented grains, soaking for a period of time, spraying vinegar, and fumigating.
3. The method for fumigating coarse cereal vinegar as claimed in claim 2, wherein the fermented and mature vinegar mash in step 1 is divided into a first component vinegar mash and a second component vinegar mash, wherein the ratio of the first component vinegar mash to the second component vinegar mash is 1.
4. The method for fumigating coarse cereal vinegar as claimed in claim 2, wherein in the step 2, the first component of vinegar mash is placed in a stainless steel sandwiched mash steaming cylinder for steaming the mash once, the cylinder is inverted periodically for 2-4 days to obtain red mash, the temperature of the steam-steamed mash is 100-120 ℃, and the cylinder is inverted once in 24 hours.
5. The method for fumigating coarse cereal vinegar as claimed in claim 2, wherein the second component of fermented vinegar is uniformly mixed with water at 80 ℃ in step 3, and then the mixture is placed into a vinegar pouring device for soaking and vinegar pouring to obtain white fermented grains, wherein the soaking time is 1-2 hours.
6. The method for fumigating coarse cereal vinegar as claimed in claim 2, wherein the white fermented grains obtained in step 4 are added to the red fermented grains, vinegar pouring is carried out after soaking for a period of time, and the fumigating is completed, wherein the soaking time is 4-6 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210788651.6A CN115232702A (en) | 2022-07-06 | 2022-07-06 | Coarse cereal vinegar fumigating method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210788651.6A CN115232702A (en) | 2022-07-06 | 2022-07-06 | Coarse cereal vinegar fumigating method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948736A (en) * | 2010-09-19 | 2011-01-19 | 定襄县北海酿造有限公司 | Method for producing monascus old mature vinegar |
| CN103923815A (en) * | 2014-04-28 | 2014-07-16 | 贵州赤水锦江醋业有限公司 | Table vinegar production process taking wheat bran as main raw material |
| CN105586234A (en) * | 2016-01-27 | 2016-05-18 | 聊城正信生态农业科技园有限公司 | Technique for aroma enhancement by decocting solid fermentation substrates during making of solid-fermented vinegar |
| CN105886316A (en) * | 2016-05-26 | 2016-08-24 | 胡志荣 | Method for processing nutritional puffball tea vinegar |
| CN210826128U (en) * | 2019-09-18 | 2020-06-23 | 现代酿造科技(西安)研究院 | Stifling integrative equipment of drenching vinegar of solid-state vinegar unstrained spirits |
-
2022
- 2022-07-06 CN CN202210788651.6A patent/CN115232702A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948736A (en) * | 2010-09-19 | 2011-01-19 | 定襄县北海酿造有限公司 | Method for producing monascus old mature vinegar |
| CN103923815A (en) * | 2014-04-28 | 2014-07-16 | 贵州赤水锦江醋业有限公司 | Table vinegar production process taking wheat bran as main raw material |
| CN105586234A (en) * | 2016-01-27 | 2016-05-18 | 聊城正信生态农业科技园有限公司 | Technique for aroma enhancement by decocting solid fermentation substrates during making of solid-fermented vinegar |
| CN105886316A (en) * | 2016-05-26 | 2016-08-24 | 胡志荣 | Method for processing nutritional puffball tea vinegar |
| CN210826128U (en) * | 2019-09-18 | 2020-06-23 | 现代酿造科技(西安)研究院 | Stifling integrative equipment of drenching vinegar of solid-state vinegar unstrained spirits |
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