CN115960692A - Lemon fruit vinegar bag production and processing method - Google Patents
Lemon fruit vinegar bag production and processing method Download PDFInfo
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- CN115960692A CN115960692A CN202110630708.5A CN202110630708A CN115960692A CN 115960692 A CN115960692 A CN 115960692A CN 202110630708 A CN202110630708 A CN 202110630708A CN 115960692 A CN115960692 A CN 115960692A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 52
- 239000000052 vinegar Substances 0.000 title claims abstract description 52
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 37
- 244000131522 Citrus pyriformis Species 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 239000003651 drinking water Substances 0.000 claims abstract description 29
- 235000020188 drinking water Nutrition 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 235000013373 food additive Nutrition 0.000 claims abstract description 19
- 239000002778 food additive Substances 0.000 claims abstract description 19
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 17
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims description 45
- 241000209094 Oryza Species 0.000 claims description 43
- 235000007164 Oryza sativa Nutrition 0.000 claims description 43
- 235000009566 rice Nutrition 0.000 claims description 43
- 238000000855 fermentation Methods 0.000 claims description 30
- 230000004151 fermentation Effects 0.000 claims description 30
- 235000002639 sodium chloride Nutrition 0.000 claims description 23
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 10
- 238000010790 dilution Methods 0.000 claims description 9
- 239000012895 dilution Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 229940073490 sodium glutamate Drugs 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 7
- 235000010234 sodium benzoate Nutrition 0.000 claims description 7
- 239000004299 sodium benzoate Substances 0.000 claims description 7
- 238000007865 diluting Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 239000000843 powder Substances 0.000 description 11
- 241000237858 Gastropoda Species 0.000 description 7
- 235000014347 soups Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a production and processing method of lemon fruit vinegar bags, which comprises the following raw materials: 50-80 parts of brewed vinegar, 10-20 parts of drinking water, 5-15 parts of lemon juice, 1-4 parts of garlic, 0.5-2.5 parts of white granulated sugar, 0.5-2.5 parts of hot pepper, 0.5-1.5 parts of edible salt and 0.5-1.5 parts of food additive. The lemon vinegar has lemon flavor, is aromatic and rich in taste, is sour and sweet, is rich in vitamin C, citric acid and saccharides, can promote the production of body fluid and invigorate the stomach, and improves the resistance of organisms.
Description
Technical Field
The invention relates to the technical field of processing of soup-stock bags, in particular to a method for producing and processing lemon fruit vinegar bags.
Background
The Guangxi Liuzhou snail powder originates from the end of the 20 th century 70 years, is highly popular with people in the world, particularly Liuzhou people, by taking the characteristics of acidity, acridity and fragrance of the Guangxi Liuzhou snail powder as soon as coming out, is known as the first original snack in Liuzhou city, does not eat the snail powder, and is the Liuzhou people to say that the snail powder is not eaten. In 2008, the 'manual making process of the spiral shell powder' is selected from a non-material cultural heritage list of autonomous regions of Guangxi Zhuang nationality, and in 2018, the 'Liuzhou spiral shell powder' obtains a national geographical mark brand, becomes a Liuzhou unique city business card, becomes a Guangxi local gourmet label, and develops the production of the spiral shell powder from 'millet powder' into a large agricultural economy industry with local characteristics.
The bowl of delicious and delicious snail powder needs to be prepared, the taste of soup bases is needed to be matched with the crispness and the elasticity of rice flour, and the soup bases of the existing snail powder are matched with a plurality of meat soup bases, so that the taste is single, and the effects of promoting the secretion of saliva or body fluid, invigorating the stomach and improving the body resistance are not achieved.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a production and processing method of lemon fruit vinegar bags, and solves the problems that the existing soup-stock bags for snail powder are mostly provided with meat soup stocks, the taste is single, the effects of promoting the production of body fluid, invigorating the stomach and improving the body resistance are not achieved.
(II) technical scheme
In order to realize the purpose, the invention is realized by the following technical scheme: a production and processing method of lemon fruit vinegar bags comprises the following raw materials: 50-80 parts of brewed vinegar, 10-20 parts of drinking water, 5-15 parts of lemon juice, 1-4 parts of garlic, 0.5-2.5 parts of white granulated sugar, 0.5-2.5 parts of hot pepper, 0.5-1.5 parts of edible salt and 0.5-1.5 parts of food additive.
Preferably, it comprises the following raw materials: 50-67 parts of brewed vinegar, 10-15.1 parts of drinking water, 5-10 parts of lemon juice, 1-2.6 parts of garlic, 0.5-1.7 parts of white granulated sugar, 0.5-1.6 parts of hot pepper, 0.5-1 part of edible salt and 0.5-1 part of food additive.
Preferably, it comprises the following raw materials: 67 parts of brewed vinegar, 15.1 parts of drinking water, 10 parts of lemon juice, 2.6 parts of garlic, 1.7 parts of white granulated sugar, 1.6 parts of hot pepper, 1 part of edible salt and 1 part of food additive.
Preferably, it comprises the following raw materials: 67-80 parts of brewed vinegar, 15.1-20 parts of drinking water, 10-15 parts of lemon juice, 2.6-4 parts of garlic, 1.7-2.5 parts of white granulated sugar, 1.6-2.5 parts of hot pepper, 1-1.5 parts of edible salt and 1-1.5 parts of food additive.
Preferably, the brewed vinegar is brewed by drinking water, edible alcohol, rice, edible salt, sodium glutamate and sodium benzoate, and the food additive comprises sodium glutamate.
Preferably, the preparation of the additive comprises the following steps:
s1, washing rice, crushing the washed rice by using a crusher, putting the crushed rice and drinking water into a high-pressure steamer for steaming, stewing the steamed rice for 15-20 minutes, taking out the rice and spreading the rice, airing the rice to be below 40 ℃, putting the rice into a stirring tank, adding edible alcohol, edible salt, sodium glutamate and sodium benzoate into the stirring tank for stirring, putting the stirred raw materials into a fermentation tank a for fermentation (20-30 days in summer and 40-50 days in winter and spring), taking out the raw materials in the fermentation tank a, filtering and sterilizing the raw materials, and putting the raw materials into an aseptic tank a for storage;
s2, taking out vinegar in the sterile tank a, putting the vinegar into a diluting tank, and adding drinking water for diluting (the proportion of drinking water: vinegar = 8;
s3, adding lemon juice, garlic, white granulated sugar, hot pepper, edible salt, monosodium glutamate and food additives into a stirring tank, stirring, heating (the temperature is maintained at 50-65 ℃), stirring for 45 minutes, cooling to room temperature, adding vinegar diluted in a dilution tank into the stirring tank, stirring for 60 minutes, and stopping heating in the process;
s4, placing the raw materials in the stirring tank into a fermentation tank b for fermentation (10-15 days in summer and 20-25 days in winter and spring), taking out the raw materials in the fermentation tank b, filtering → concentrating → blending → sterilizing, placing into an aseptic tank b for storage, and finally packaging the raw materials.
(III) advantageous effects
The invention provides a production and processing method of lemon fruit vinegar bags. The method has the following beneficial effects:
the lemon fruit vinegar bag disclosed by the invention has the lemon flavor, is aromatic and aromatic in taste, sour and sweet, is rich in vitamin C, citric acid and saccharides, can promote the production of body fluid and invigorate the stomach, and improves the resistance of an organism.
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:
the embodiment of the invention provides a production and processing method of lemon fruit vinegar bags, which comprises the following components: 50-67 parts of brewed vinegar, 10-15.1 parts of drinking water, 5-10 parts of lemon juice, 1-2.6 parts of garlic, 0.5-1.7 parts of white granulated sugar, 0.5-1.6 parts of hot pepper, 0.5-1 part of edible salt and 0.5-1 part of food additive.
The preparation method comprises the following steps:
s1, washing rice, crushing the washed rice by using a crusher, putting the crushed rice and drinking water into a high-pressure steamer for steaming, stewing the steamed rice for 15-20 minutes, taking out the rice and spreading the rice, airing the rice to be below 40 ℃, putting the rice into a stirring tank, adding edible alcohol, edible salt, sodium glutamate and sodium benzoate into the stirring tank for stirring, putting the stirred raw materials into a fermentation tank a for fermentation (20-30 days in summer and 40-50 days in winter and spring), taking out the raw materials in the fermentation tank a, filtering and sterilizing the raw materials, and putting the raw materials into an aseptic tank a for storage;
s2, taking out the vinegar in the aseptic tank a, putting the vinegar into a dilution tank, and adding drinking water for dilution (the proportion of drinking water: vinegar = 8;
s3, adding lemon juice, garlic, white granulated sugar, hot pepper, edible salt, monosodium glutamate and food additives into a stirring tank, stirring, heating (the temperature is maintained at 50-65 ℃), stirring for 45 minutes, cooling to room temperature, adding vinegar diluted in a dilution tank into the stirring tank, stirring for 60 minutes, and stopping heating in the process;
s4, placing the raw materials in the stirring tank into a fermentation tank b for fermentation (10-15 days in summer and 20-25 days in winter and spring), taking out the raw materials in the fermentation tank b, filtering → concentrating → blending → sterilizing, placing into an aseptic tank b for storage, and finally packaging the raw materials.
Example two:
the embodiment of the invention provides a production and processing method of lemon fruit vinegar bags, which comprises the following components: 67 parts of brewed vinegar, 15.1 parts of drinking water, 10 parts of lemon juice, 2.6 parts of garlic, 1.7 parts of white granulated sugar, 1.6 parts of hot pepper, 1 part of edible salt and 1 part of food additive.
The preparation method comprises the following steps:
s1, washing rice, crushing the washed rice by using a crusher, putting the crushed rice and drinking water into a high-pressure steamer for steaming, stewing the steamed rice for 15-20 minutes, taking out the rice and spreading the rice, airing the rice to be below 40 ℃, putting the rice into a stirring tank, adding edible alcohol, edible salt, sodium glutamate and sodium benzoate into the stirring tank for stirring, putting the stirred raw materials into a fermentation tank a for fermentation (20-30 days in summer and 40-50 days in winter and spring), taking out the raw materials in the fermentation tank a, filtering and sterilizing the raw materials, and putting the raw materials into an aseptic tank a for storage;
s2, taking out the vinegar in the aseptic tank a, putting the vinegar into a dilution tank, and adding drinking water for dilution (the proportion of drinking water: vinegar = 8;
s3, adding lemon juice, garlic, white granulated sugar, hot pepper, edible salt, monosodium glutamate and food additives into a stirring tank, stirring, heating (the temperature is maintained at 50-65 ℃), stirring for 45 minutes, cooling to room temperature, adding vinegar diluted in a dilution tank into the stirring tank, stirring for 60 minutes, and stopping heating in the process;
s4, placing the raw materials in the stirring tank into a fermentation tank b for fermentation (10-15 days in summer and 20-25 days in winter and spring), taking out the raw materials in the fermentation tank b, filtering → concentrating → blending → sterilizing, placing into a sterile tank b for storage, and finally packaging the raw materials.
Example three:
the embodiment of the invention provides a production and processing method of lemon fruit vinegar bags, which comprises the following components: the additive comprises the following components: 67-80 parts of brewed vinegar, 15.1-20 parts of drinking water, 10-15 parts of lemon juice, 2.6-4 parts of garlic, 1.7-2.5 parts of white granulated sugar, 1.6-2.5 parts of hot pepper, 1-1.5 parts of edible salt and 1-1.5 parts of food additives.
Wherein the preparation of the additive comprises the following steps:
s1, washing rice, crushing the washed rice by using a crusher, putting the crushed rice and drinking water into a high-pressure steamer for steaming, stewing the steamed rice for 15-20 minutes, taking out the rice and spreading the rice, airing the rice to be below 40 ℃, putting the rice into a stirring tank, adding edible alcohol, edible salt, sodium glutamate and sodium benzoate into the stirring tank for stirring, putting the stirred raw materials into a fermentation tank a for fermentation (20-30 days in summer and 40-50 days in winter and spring), taking out the raw materials in the fermentation tank a, filtering and sterilizing the raw materials, and putting the raw materials into an aseptic tank a for storage;
s2, taking out vinegar in the sterile tank a, putting the vinegar into a diluting tank, and adding drinking water for diluting (the proportion of drinking water: vinegar = 8;
s3, adding lemon juice, garlic, white granulated sugar, hot pepper, edible salt, monosodium glutamate and food additives into a stirring tank, stirring, heating (the temperature is maintained at 50-65 ℃), stirring for 45 minutes, cooling to room temperature, adding vinegar diluted in a dilution tank into the stirring tank, stirring for 60 minutes, and stopping heating in the process;
s4, placing the raw materials in the stirring tank into a fermentation tank b for fermentation (10-15 days in summer and 20-25 days in winter and spring), taking out the raw materials in the fermentation tank b, filtering → concentrating → blending → sterilizing, placing into an aseptic tank b for storage, and finally packaging the raw materials.
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. A production and processing method of lemon fruit vinegar bags is characterized in that: the method comprises the following raw materials: 50-80 parts of brewed vinegar, 10-20 parts of drinking water, 5-15 parts of lemon juice, 1-4 parts of garlic, 0.5-2.5 parts of white granulated sugar, 0.5-2.5 parts of hot pepper, 0.5-1.5 parts of edible salt and 0.5-1.5 parts of food additives.
2. The production and processing method of lemon fruit vinegar packet according to claim 1, characterized in that: the preparation method comprises the following raw materials: 50-67 parts of brewed vinegar, 10-15.1 parts of drinking water, 5-10 parts of lemon juice, 1-2.6 parts of garlic, 0.5-1.7 parts of white granulated sugar, 0.5-1.6 parts of hot pepper, 0.5-1 part of edible salt and 0.5-1 part of food additive.
3. The production and processing method of lemon fruit vinegar packet according to claim 1, characterized in that: the preparation method comprises the following raw materials: 67 parts of brewing vinegar, 15.1 parts of drinking water, 10 parts of lemon juice, 2.6 parts of garlic, 1.7 parts of white granulated sugar, 1.6 parts of hot pepper, 1 part of edible salt and 1 part of food additive.
4. The production and processing method of lemon fruit vinegar packet according to claim 1, characterized in that: the preparation method comprises the following raw materials: 67-80 parts of brewed vinegar, 15.1-20 parts of drinking water, 10-15 parts of lemon juice, 2.6-4 parts of garlic, 1.7-2.5 parts of white granulated sugar, 1.6-2.5 parts of hot pepper, 1-1.5 parts of edible salt and 1-1.5 parts of food additive.
5. The production and processing method of lemon fruit vinegar packet according to claim 1, characterized in that: the brewed vinegar is brewed from drinking water, edible alcohol, rice, edible salt, sodium glutamate and sodium benzoate, and the food additive comprises sodium glutamate.
6. The method for producing and processing the lemon fruit vinegar packet according to the claims 1 to 5, characterized in that: the method comprises the following steps:
s1, washing rice, crushing the washed rice by using a crusher, putting the crushed rice and drinking water into a high-pressure steamer for steaming, stewing the steamed rice for 15-20 minutes, taking out the rice and spreading the rice, airing the rice to be below 40 ℃, putting the rice into a stirring tank, adding edible alcohol, edible salt, sodium glutamate and sodium benzoate into the stirring tank for stirring, putting the stirred raw materials into a fermentation tank a for fermentation (20-30 days in summer and 40-50 days in winter and spring), taking out the raw materials in the fermentation tank a, filtering and sterilizing the raw materials, and putting the raw materials into an aseptic tank a for storage;
s2, taking out vinegar in the sterile tank a, putting the vinegar into a diluting tank, and adding drinking water for diluting (the proportion of drinking water: vinegar = 8;
s3, adding lemon juice, garlic, white granulated sugar, hot pepper, edible salt, monosodium glutamate and food additives into a stirring tank, stirring, heating (the temperature is maintained at 50-65 ℃), stirring for 45 minutes, cooling to room temperature, adding vinegar diluted in a dilution tank into the stirring tank, stirring for 60 minutes, and stopping heating in the process;
s4, placing the raw materials in the stirring tank into a fermentation tank b for fermentation (10-15 days in summer and 20-25 days in winter and spring), taking out the raw materials in the fermentation tank b, filtering → concentrating → blending → sterilizing, placing into a sterile tank b for storage, and finally packaging the raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110630708.5A CN115960692A (en) | 2021-06-07 | 2021-06-07 | Lemon fruit vinegar bag production and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110630708.5A CN115960692A (en) | 2021-06-07 | 2021-06-07 | Lemon fruit vinegar bag production and processing method |
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| Publication Number | Publication Date |
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| CN115960692A true CN115960692A (en) | 2023-04-14 |
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| CN202110630708.5A Pending CN115960692A (en) | 2021-06-07 | 2021-06-07 | Lemon fruit vinegar bag production and processing method |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141748A (en) * | 1995-07-30 | 1997-02-05 | 杨军 | Drink of kelp, lemon juice and vinegar |
| CN102334666A (en) * | 2011-08-03 | 2012-02-01 | 孙德善 | Lemon-flavor spiced seasoning |
| CN105018327A (en) * | 2015-08-11 | 2015-11-04 | 昆明拓东调味食品有限公司 | Lemon vinegar and production process thereof |
| CN105105059A (en) * | 2015-09-07 | 2015-12-02 | 江苏恒顺醋业股份有限公司 | Sauce and preparation method thereof |
| CN105602819A (en) * | 2016-01-07 | 2016-05-25 | 黄利文 | Lemon floral-scented rice vinegar and preparing method thereof |
| CN106754217A (en) * | 2015-11-23 | 2017-05-31 | 郑州国手生物科技有限公司 | The manufacture craft of lemon beauty Huang vinegar |
| CN112143616A (en) * | 2020-09-29 | 2020-12-29 | 段志成 | Spiced vinegar brewing process |
-
2021
- 2021-06-07 CN CN202110630708.5A patent/CN115960692A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141748A (en) * | 1995-07-30 | 1997-02-05 | 杨军 | Drink of kelp, lemon juice and vinegar |
| CN102334666A (en) * | 2011-08-03 | 2012-02-01 | 孙德善 | Lemon-flavor spiced seasoning |
| CN105018327A (en) * | 2015-08-11 | 2015-11-04 | 昆明拓东调味食品有限公司 | Lemon vinegar and production process thereof |
| CN105105059A (en) * | 2015-09-07 | 2015-12-02 | 江苏恒顺醋业股份有限公司 | Sauce and preparation method thereof |
| CN106754217A (en) * | 2015-11-23 | 2017-05-31 | 郑州国手生物科技有限公司 | The manufacture craft of lemon beauty Huang vinegar |
| CN105602819A (en) * | 2016-01-07 | 2016-05-25 | 黄利文 | Lemon floral-scented rice vinegar and preparing method thereof |
| CN112143616A (en) * | 2020-09-29 | 2020-12-29 | 段志成 | Spiced vinegar brewing process |
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