CN102051327A

CN102051327A - Persimmon vinegar preparation method

Info

Publication number: CN102051327A
Application number: CN2009101913923A
Authority: CN
Inventors: 宋其祥
Original assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Current assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Priority date: 2009-11-09
Filing date: 2009-11-09
Publication date: 2011-05-11

Abstract

The invention relates to a persimmon vinegar preparation method, belonging to the field of preparation of vinegar. The method can be used for effectively solving the defect that the production costs of rice vinegar, mature vinegar, seasoned vinegar, distilled vinegar and juice vinegar are higher. In the method, 100 kilograms of persimmons for preparing vinegar are cleaned and are soaked for 48 hours in clean water, and then are crushed; 2 kilograms of yeast, 500 kilograms of water, 10 kilograms of sugar prepared from grains and 5 kilograms of yeast juice are added; the mixture is mixed uniformly and fed in a jar, a 20cm gap is left on the opening of the jar and is pasted by paper, and a cover is arranged for compaction; alcoholic fermentation is generally finished in the jar after 7 days, the cover is removed and the paper is reserved, and the jar with the paper is exposed to the sun for 7 days, wherein the optimum temperature for acetic acid bacteria reproduction is 34 DEG C, and acetic fermentation can be carried out for about 30 days; leavening is filtered, thus fresh pale yellow vinegar is obtained; and 2 kilograms of salt and 1 kilogram of pepper oil are added into per 100 kilograms of fresh vinegar, and then the mixture is stored for one year, thus obtaining the finished product of the persimmon vinegar. The vinegar smells fragrant and sour. The method is mainly used for vinegar production.

Description

The making method of persimmon vinegar

Technical field the present invention relates to a kind of making method of persimmon vinegar.

Background technology vinegar is the often edible a kind of condiment of people, the nutrition of vinegar is abundanter, the multiple nutritional components that contains needed by human body, the kind of vinegar is a lot, have: rice vinegar, mature vinegar, aromatic vinegar, light-coloured vinegar, fruit juice vinegar etc., but these vinegar have such shortcoming, and the production cost that is exactly these vinegar is than higher.

Summary of the invention the objective of the invention is to provide a kind of making method of persimmon vinegar, and it can effectively solve the production cost of rice vinegar, mature vinegar, aromatic vinegar, light-coloured vinegar, fruit juice vinegar than higher shortcoming.

The object of the present invention is achieved like this: the making method of persimmon vinegar, the persimmon of cooking vinegar is cleaned, and in clear water, soaked 48 hours, crushing adds Daqu, Jia Shui, adds paddy sugar, adds yeast juice, goes into cylinder after stirring, the cylinder mouth stays 20 centimetres space, sticks with paste with paper then, adds a cover compacting; Went into behind the cylinder 7 days, zymamsis is finished substantially, lid is removed, but do not remove paper, tans by the sun in the sun 7 days; Fermented product is flaxen new vinegar after filtering, and per 100 kilograms of new vinegar are preserved 1 year i.e. maturation again with 2 kilograms of salt and 1 kilogram of Fructus Zanthoxyli oil, and the smell of vinegar is perfume (or spice) acid again.

The making method of persimmon vinegar of the present invention utilizes the remaining root of Littleleaf Breynia of processing dried persimmon to make vinegar, can reduce loss, can increase economic benefit again, and making method is simple, and cost of manufacture is cheap.

The embodiment making method:

1. go into cylinder: 100 kilograms of persimmons will cooking vinegar are cleaned, and soak 48 hours crushing in clear water, add 2 kilograms of Daqu, add 500 kg of water, add 10 kilograms of paddy sugar, add 5 kilograms of yeast juices, go into cylinder after stirring, the cylinder mouth stays 20 centimetres space, stick with paste with paper then, add a cover compacting.

2. fermentation: went into behind the cylinder 7 days, zymamsis is finished substantially, lid is removed, but do not remove paper, tans by the sun in the sun 7 days, and 34 ℃ is the optimum temperuture of acetic bacteria breeding, can finish acetic fermentation in about 30 days.

3. finished product: fermented product is flaxen new vinegar after filtering, and per 100 kilograms of new vinegar are with 2 kilograms of salt and 1 kilogram of Fructus Zanthoxyli oil, preserve again 1 year promptly ripe, the smell of vinegar is that perfume (or spice) is sour again.

Claims

1. the making method of persimmon vinegar is characterized in that: the persimmon that will cook vinegar is cleaned, and soaks 48 hours in clear water, and crushing adds Daqu, Jia Shui, adds paddy sugar, adds yeast juice, goes into cylinder after stirring, and the cylinder mouth stays 20 centimetres space, sticks with paste with paper then, adds a cover compacting; Went into behind the cylinder 7 days, zymamsis is finished substantially, lid is removed, but do not remove paper, tans by the sun in the sun 7 days; Fermented product is flaxen new vinegar after filtering, and per 100 kilograms of new vinegar are preserved 1 year i.e. maturation again with 2 kilograms of salt and 1 kilogram of Fructus Zanthoxyli oil, and the smell of vinegar is perfume (or spice) acid again.