CN116574581A - Ageing method of household table vinegar - Google Patents
Ageing method of household table vinegar Download PDFInfo
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- CN116574581A CN116574581A CN202310422406.8A CN202310422406A CN116574581A CN 116574581 A CN116574581 A CN 116574581A CN 202310422406 A CN202310422406 A CN 202310422406A CN 116574581 A CN116574581 A CN 116574581A
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- vinegar
- jar
- household
- winter
- sun
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- 239000000052 vinegar Substances 0.000 title claims abstract description 137
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 137
- 238000000034 method Methods 0.000 title claims abstract description 27
- 230000032683 aging Effects 0.000 title claims abstract description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 46
- 229960000583 acetic acid Drugs 0.000 claims abstract description 19
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000000919 ceramic Substances 0.000 claims abstract description 6
- 238000009833 condensation Methods 0.000 claims abstract description 6
- 230000005494 condensation Effects 0.000 claims abstract description 6
- 229920000742 Cotton Polymers 0.000 claims abstract description 5
- 239000004744 fabric Substances 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 7
- 235000019640 taste Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 230000002431 foraging effect Effects 0.000 claims 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
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract description 2
- 240000006365 Vitis vinifera Species 0.000 abstract description 2
- 235000014787 Vitis vinifera Nutrition 0.000 abstract description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 abstract description 2
- 229940093915 gynecological organic acid Drugs 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 239000001630 malic acid Substances 0.000 abstract description 2
- 235000011090 malic acid Nutrition 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 235000005985 organic acids Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000012414 sterilization procedure Methods 0.000 description 1
- 238000006467 substitution reaction Methods 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
-
- 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
- Chemical & Material Sciences (AREA)
- 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)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The application relates to the technical field of mature vinegar production, in particular to a household vinegar ageing method, which comprises the following steps: step 1: placing the prepared new vinegar into a pottery jar, wherein old vinegar is reserved in the pottery jar; step 2: sealing the ceramic jar filled with vinegar with cotton cloth and covering the jar outside; step 3: outdoor vinegar is sun-dried outdoors all the year round, and glacial acetic acid in the vinegar is evaporated in the sun-drying process; step 4: in winter, outdoor vinegar is subjected to winter condensation at low temperature; step 5: when the temperature rises, the vinegar in the pottery jar is melted; step 1-5 is carried out in spring, summer, autumn and winter, and year after year. Acetic acid in the vinegar is volatilized through the modes of sun drying, decoction and winterization, the water content in the vinegar is reduced while the acetic acid is volatilized, and the organic acids such as lactic acid, succinic acid, citric acid, grape acid, malic acid and the like in the vinegar are reserved, so that the acidity of the vinegar is reserved, the nose choking smell stimulated in the vinegar is reduced, the aged vinegar is more mellow, and the mellow and overflow effect is achieved.
Description
Technical Field
The application relates to the technical field of mature vinegar production, in particular to a household vinegar ageing method.
Background
The vinegar is made of rice or sorghum as raw material by using various sour flavoring agents generated after fermentation. Suitable fermentation can use a liquid containing carbohydrate (sugar, starch) to convert into alcohol and carbon dioxide, and the alcohol is combined with oxygen in the air under the action of a certain bacteria to generate acetic acid and water. Therefore, the vinegar brewing process is a process of further oxidizing alcohol into acetic acid. The vinegar has sour and mellow taste, and soft liquid fragrance, and is an indispensable seasoning for cooking, and the main components of the vinegar are acetic acid, higher alcohols and the like. The existing edible vinegar mainly comprises rice vinegar, fumigated vinegar, special vinegar, sweet vinegar, wine vinegar, white vinegar, etc., and the amount of acetic acid in the edible vinegar is different according to the different production places. For mature vinegar, the acidity of the mature vinegar is higher than that of common vinegar, most of the mature vinegar contains a large amount of glacial acetic acid, so that the vinegar has a stimulating nasal-choking smell and is lack of a strong and mellow sour taste, and in order to improve the quality of the mature vinegar, the stimulating nasal-choking smell is reduced, so that a method for brewing household edible vinegar is needed.
Disclosure of Invention
The application aims to provide a household vinegar ageing method which can solve the technical problems.
The application provides a method for ageing household table vinegar, which comprises the following steps:
step 1: placing the prepared new vinegar into a pottery jar, wherein old vinegar is reserved in the pottery jar;
step 2: sealing the ceramic jar filled with vinegar with cotton cloth and covering the jar outside;
step 3: outdoor vinegar is sun-dried outdoors all the year round, and glacial acetic acid in the vinegar is evaporated in the sun-drying process;
step 4: in winter, outdoor vinegar is subjected to winter condensation at low temperature;
step 5: when the temperature rises, the vinegar in the pottery jar is melted;
the steps 1-5 are carried out in spring, summer, autumn and winter, and year after year.
Preferably, the low temperature environment in the step 4 is-1 ℃ to-30 ℃.
Preferably, the new vinegar added in the step 1 accounts for 1/10 of the volume of the pottery jar, and the reserved mature vinegar accounts for 9/10 of the volume of the pottery jar.
Preferably, the step 4 is preceded by decocting vinegar.
Preferably, the heating method accelerates the evaporation of glacial acetic acid in the vinegar, and the starch and protein which are not decomposed in the vinegar after the vinegar is decocted can be further decomposed, so that the precipitation in the mature vinegar is reduced, and the impurity taste of the mature vinegar is eliminated.
Preferably, the temperature of the decoction and heating is 100 ℃, and the decoction time is 1 hour.
Preferably, the total acid concentration of the new vinegar liquid in the step 1 is above 7.5g/100 ml.
The application has the beneficial effects that:
according to the application, acetic acid in vinegar is volatilized in the modes of sun drying, decoction and winterization, the water content in the vinegar is reduced while the acetic acid is volatilized, and organic acids such as lactic acid, succinic acid, citric acid, grape acid, malic acid and the like in the vinegar are reserved, so that the acidity of the vinegar is reserved, the nose choking smell stimulated in the vinegar is reduced, the aged vinegar is more mellow, and the mellow and overflow effect is achieved.
Detailed Description
It should be noted that the following detailed description is illustrative and is intended to provide further explanation of the application. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the present application. As used herein, the singular forms also include the plural unless the context clearly indicates otherwise, and furthermore, it is to be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof.
The technical solutions of the present application will be clearly and completely described in connection with the embodiments, and it is apparent that the described embodiments are some embodiments of the present application, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.
Example 1
Ageing refers to ageing of liquid, for example, wine is used for example, ageing of wine is particularly performed in the brewing process, fresh wine just produced has pungent taste, is mellow and is only suitable for semi-finished products, and the fresh wine generally needs to be stored for a certain time to be naturally aged, so that the irritation and pungency of the fresh wine can be reduced, the wine body is soft and palatable, mellow and aromatic, and the taste is relatively coordinated. The method for ageing the household table vinegar can be understood as a storage method.
A method for ageing household table vinegar comprises the following steps:
step 1: placing the prepared new vinegar into a pottery jar, wherein the total acid concentration of the vinegar liquid of the new vinegar is more than 7.5g/100ml, and mature vinegar is reserved in the pottery jar;
the new vinegar in the step 1 refers to solid-state fermented grain vinegar brewed by traditional Chinese manual brewing, wherein the technological process comprises alcohol fermentation, acetic acid fermentation, fumigation or rice frying, vinegar spraying, decoction, sun-curing and the like, and the total acid concentration is more than 7.5g/100 ml.
The new vinegar added in the step 1 accounts for 1/10 of the volume of the pottery jar, and the reserved old vinegar accounts for 9/10 of the volume of the pottery jar;
the ageing method of the application is repeated: along with the ageing process, users can take the vinegar in the pottery jar when having the edible vinegar at ordinary times, and in addition, along with the evaporation of the vinegar under the sun, when the vinegar is consumed by 1/10 th of the time, the new vinegar is replenished again and put into the pottery jar.
Step 2: sealing the ceramic jar filled with vinegar with cotton cloth and covering the jar outside;
step 3: outdoor vinegar is sun-dried outdoors all the year round, and glacial acetic acid in the vinegar is evaporated in the sun-drying process;
the vinegar is decocted, the evaporation of glacial acetic acid in the vinegar is accelerated by heating, and in addition, starch and protein which are not decomposed in the vinegar can be further decomposed after the vinegar is decocted, so that the precipitation in the mature vinegar is reduced, and the impurity taste of the mature vinegar is removed; the temperature of the decoction heating is 100 ℃, and the decoction time is 1 hour;
step 4: in winter, outdoor vinegar is subjected to winter condensation at a low temperature of-1 ℃ to-30 ℃, and when the ambient temperature in winter cannot reach the low temperature, the vinegar is put into a refrigerator for storage, so that the winter condensation effect is achieved;
step 5: when the temperature rises, the vinegar in the pottery jar melts.
In order to more clearly express some of the processes of the ageing process of the application, the following terms are used:
a method for ageing household table vinegar comprises the following steps of:
step 1: in spring, the prepared new vinegar is put into a pottery jar filled with old vinegar in spring, the old vinegar is preferably used for more than ten years, and the addition amount of the new vinegar is 10% of the volume of the pottery jar. Sealing the ceramic jar filled with vinegar with cotton cloth, covering, and aging in outdoor natural environment; the cover is only pressed on, is not sealed, and only plays a role in shielding rain and dust.
The above ten years old vinegar refers to the old vinegar stored in the vinegar jar, which is the old vinegar undergoing the whole process of spring, summer sun-drying, autumn boiling and winter condensation all year round.
Step 2: the outdoor vinegar can be subjected to sun-curing all the year round, wherein the sun-curing is mainly the sun-curing at high temperature and in the hot summer, the volatile acid-glacial acetic acid in the vinegar can be largely evaporated through the sun-curing, and meanwhile, the sun-curing can be alcoholized to remove some unavoidable foreign odor in the acetic acid fermentation process;
step 3: microorganisms in the air, including beneficial bacteria and harmful bacteria, inevitably enter during the autumn boiling and brewing process, and although the high-concentration raw vinegar has a sterilizing function, the raw vinegar is cool in autumn and also has a rainy day. So the old vinegar in the jar is taken out and decocted in autumn, which is a good sterilization procedure and can be further alcoholized.
Step 4: winter congealing, winter weather is cold, and is just like snow icing, which is an indispensable effective means for ageing, alcoholizing and sterilizing of mature vinegar, winter congealing can enable liquid mature vinegar to be changed into solid mature vinegar, and the solid state can be restored into liquid state along with the rise of temperature.
The pottery jar is a container which is necessary for ageing mature vinegar, the air permeability of the pottery is not possessed by glass and metal containers, the pottery jar is high-temperature ceramic produced by Jingdezhen, and the capacity is 60 liters.
The decoction is to accelerate evaporation of volatile acid in vinegar by heating, and the non-decomposed starch and protein in vinegar can be further decomposed after the vinegar is decocted, so as to reduce precipitation in old vinegar, remove impurity taste of old vinegar, and the decoction temperature is 100deg.C for one hour.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present application, and not for limiting the same; although the application has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the application.
Claims (7)
1. The ageing method of the household table vinegar is characterized by comprising the following steps of:
step 1: placing the prepared new vinegar into a pottery jar, wherein old vinegar is reserved in the pottery jar;
step 2: sealing the ceramic jar filled with vinegar with cotton cloth and covering the jar outside;
step 3: outdoor vinegar is sun-dried outdoors all the year round, and glacial acetic acid in the vinegar is evaporated in the sun-drying process;
step 4: in winter, outdoor vinegar is subjected to winter condensation at low temperature;
step 5: when the temperature rises, the vinegar in the pottery jar is melted;
the steps 1-5 are carried out in spring, summer, autumn and winter, and year after year.
2. The method for aging household vinegar according to claim 1, wherein the low-temperature environment in step 4 is-1 ℃ to-30 ℃.
3. The method for aging household table vinegar according to claim 1, wherein the fresh vinegar added in the step 1 occupies 1/10 of the volume of the pottery jar, and the reserved aged vinegar occupies 9/10 of the volume of the pottery jar.
4. The method for ageing of household vinegar according to claim 1, characterized in that it further comprises, before said step 4, the step of decocting the vinegar.
5. The method for aging household vinegar according to claim 4, wherein the heating method is used for accelerating the evaporation of glacial acetic acid in vinegar, and the non-decomposed starch and protein in the vinegar after the vinegar is decocted can be further decomposed, so that the precipitation in the aged vinegar is reduced, and the impurity taste of the aged vinegar is eliminated.
6. The method for aging household vinegar according to claim 5, wherein the temperature of the decoction heating is 100 ℃, and the time of the decoction is 1 hour.
7. The method for aging household vinegar according to claim 1, wherein the total acid concentration of the new vinegar in step 1 is 7.5g/100ml or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310422406.8A CN116574581A (en) | 2023-04-19 | 2023-04-19 | Ageing method of household table vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310422406.8A CN116574581A (en) | 2023-04-19 | 2023-04-19 | Ageing method of household table vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116574581A true CN116574581A (en) | 2023-08-11 |
Family
ID=87536804
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310422406.8A Pending CN116574581A (en) | 2023-04-19 | 2023-04-19 | Ageing method of household table vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116574581A (en) |
-
2023
- 2023-04-19 CN CN202310422406.8A patent/CN116574581A/en active Pending
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