CN104164358B - A kind of seasoning aromatic vinegar - Google Patents
A kind of seasoning aromatic vinegar Download PDFInfo
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- CN104164358B CN104164358B CN201410454272.9A CN201410454272A CN104164358B CN 104164358 B CN104164358 B CN 104164358B CN 201410454272 A CN201410454272 A CN 201410454272A CN 104164358 B CN104164358 B CN 104164358B
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Abstract
The invention discloses a kind of seasoning aromatic vinegar, belong to seasonings technical field.By freezing for natural phant food flavouring, pulverizing, be aided with after microwave extraction, supersound extraction and high-voltage pulse extract and obtain food flavouring extract through spontaneous fermentation, remain the fragrance of natural phant food flavouring and the effective constituent such as antibacterial to greatest extent, above-mentioned food flavouring extract is added in the aging process of making vinegar, do not add the foodstuff additive such as any essence, pigment, acidic flavoring agent, sanitas, prepare a kind of pure color, aromatic flavour, tart flavour is soft, aftertaste is long and easy to use, long quality-guarantee period, food flavouring utilization ratio is high, cost is low aromatic vinegar.Preparation method's technique of seasoning aromatic vinegar of the present invention is simple, and the after-ripening ageing phase is 2-5 month, and with short production cycle, efficiency is high, and production cost is low.
Description
Technical field
The invention belongs to seasonings technical field, specifically a kind of seasoning aromatic vinegar.
Background technology
Vinegar is the traditional acid condiment of China, existing more than 2000 year brewage history, ancient times is called " vinegar ", " jealous woman ", " Bitters " etc.China is vast in territory, working people's industry and intelligence, and vinegar kind of producing in all parts of the country is a lot, and famous has Shanxi mature vinegar, zhenjiang vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang Provinces rose vinegar, Fujian Monas cuspurpureus Went vinegar, northeast light-coloured vinegar etc.Vinegar is according to the difference of brewing materials and technique, and the various composition of finished product vinegar and color also have larger difference.The commercially available vinegar of China is utilize zymotechnique to be made mostly, and existing traditional technology, also has modern crafts.According to the difference of acetic fermentation stage each material state, vinegar brewing technique can be divided into solid fermentation process and the large class of liquid fermentation process two.Solid fermentation process supplementary product consumption is large, and the nutritive substance participating in fermentation enriches, and microbe species is many, and fermentation period is long, the product acidity brewed is high, and color is good but solid fermentation process mechanization degree is low, and labour intensity is large, fermentation period is long, and raw material availability is low, and labour productivity is low.Liquid fermentation process mechanization degree is high, and output is large, but local flavor is not as solid fermentation process.In addition, market also has artificial preparation of vinegar to capture share, because preparation of vinegar adds acetic acid, foodstuff additive, sanitas, pigment, tasty agents etc., although market supply can be met in a large number, but it is of low nutritive value, the foodstuff additive such as a large amount of use seasoningss, make eater produce misgivings, can not meet the consumer group well to nutrition and healthy requirement.
The main raw material of vinegar is the material of rich in starch, sugar or ethanol class, is the main raw material generating acetic acid in fermenting process, as cereal, potato class, wild plant, fruits and vegetables, molasses, drinks etc.Cereal materials is mainly Chinese sorghum, rice, glutinous rice, corn, millet, wheat etc.
Vinegar is not only the seasoning good merchantable brand that people like, also has multiple nutrients health care and medicinal efficacy.Vinegar can prevent and relieving fatigue, has very strong killing effect to pathogenic bacteria, can prevent and treat multiple infectious disease; Normal edible vinegar can prevent body fluid from being acid, reduces blood pressure, prevention of arterial sclerosis function; Vinegar can strengthen liver function and renal function, anti-treats constipation and the disease such as kidney, courage, bladder and lithangiuria; Vinegar also has the effects such as anti-aging, beauty treatment in advance, fat-reducing.
Natural edible-plant spices is just being subject to the favor of more and more culinary art worker.Due to interpenetrating of domestic and international cooking culture, no matter be that we can notice various edible vegetal spice at chinese-style cuisine or in the Western-style cooking.Flavouring agent i.e. edible spice, refers to the perfuming seasoning that can be used in varieties of food items, can give the local flavors such as food perfume (or spice) is pungent, spicy, and have the general name of the vegetable matter of the effect of improving a poor appetite, because being wherein used for greatly the cooking, also can claim aromatic flvouring, being called for short food flavouring.In traditional culinary art industry, the utilization for edible vegetal spice then seems more extensive.The plant of peat-reek that has for dish and foodstuff flavouring in people's life nearly all belongs to natural perfume plant.China utilizes the seasoning of flavouring agent plant of long standing and well established, just has literature record as far back as B.C. 551 ~ 79 years.Based on the seasoning matter of the food flavourings such as fennel, Chinese prickly ash, cassia bark, ginger, cloves, capsicum, mustard, almond, be in harmonious proportion dexterously with food oils, constitute the characteristic composite flavor of Chinese cooking.Be the earliest cover food storage with natural flavour(ing) material during the peculiar smell that produces, and the now tax of natural edible-plant spices in food fragrant, rectify smelly, press down smelly and give the functions such as pungent, not only produce the delicious food that conversion is infinite, and have orectic effect, people is had a very good appetite.In addition, a lot of natural flavour(ing) plant also has the functions such as painted, anticorrosion, anti-oxidant.
Food flavouring mainly contains 3 kinds of forms when using, i.e. complete food flavouring, pulverizing food flavouring and food flavouring extract.
Complete food flavouring refers to that its original shape remains intact, and without any processing, so not only can carry out flavouring with it, but also can utilize the feature that its mouthfeel is good, make food characteristic.Certainly when we use in this case, also with gauze bag, plant perfume can be wrapped up, so just can meet the needs of dish quality better.But use the defect of complete food flavouring to be that the release of its aroma component is slow, fragrance can not be uniformly distributed and be released in food completely.
The food flavouring pulverized refers to that the initial complete food flavouring formed is through drying, after the drying process such as oven dry, then is ground into particulate state or Powdered, directly adds in food in use.The advantage pulverizing food flavouring is used to be that fragrance release rate is fast, good taste.Its shortcoming is the sense organ affecting food sometimes.As coarse in distributed in food, so just have impact on the mouthfeel of food.Food flavouring is used alone, fragrance and taste more dull, stiff, inharmonious, therefore in the more common scenario, be that multi-condiment material uses together.More easily mix because pulverous food flavouring has, the advantage such as easy to use, better effects if, so people have also been invented special composite pungent and fragrant flavorings, also claim blend flavouring.Pulverizing food flavouring is traditional using method, and what consumption was maximum is piper nigrum, and particularly American eats more, and European has a preference for white pepper.Pepper powder has particle shape and whole granular etc., and granular size is fixed with various places food custom.
Experiment proves, in traditional cooking method, use food flavouring extract dish to be carried out to the seasoning of science, its seasoning effect and traditional food flavouring have significant difference when degree of confidence 95%, are better than traditional seasoning mode.And extract can be carried out compound according to traditional seasoning formula, and carry out powdered by certain technique, advantages such as making it have without slag, taste is dense, instantly-soluble good, be easy to use, has a extensive future.
As everyone knows, though be cook, pickle, other field such as beverage or seasonings, food flavouring all uses with original form or powder product form, the particularly cooking and pickling technology field, mainly the materials such as food flavouring gauze are made flavor pack, then flavor pack is placed in meat soup or in pickling liquid, or food flavouring is added in dish or pickling liquid with original intact form, exist utilization rate of active components low, use inconvenient, not easily preserve, high in cost of production defect.Chinese patent CN102450622A discloses a kind of liquid flavouring, and its sauce is specially adapted to the seasoning of huyashi-chuuka (cold chinese-style noodles) soup.A kind of noodles served with soy sauce, sesame butter, etc. condiment, it is characterized in that it is by following raw material: by weight salt 7-14, white sugar 20-25, soy sauce 10-15, vinegar 35-45, red pepper 4-6, ginger 3-4, Chinese prickly ash 3-4, garlic 3-4, water 50-80, by ginger, garlic, Chinese prickly ash, red pepper carry out grinding slurrying, and gained slurries are put in water, and add salt, white sugar, soy sauce, vinegar, then carry out stirring, filter, sterilize, pack.Chinese patent CN100591752C discloses a kind of kudzu root seasoned vinegar and preparation method thereof, dry Gegen tablets or powder of Radix Puerariae are contained in cloth bag and add decocting in vinegar process, also can the technique after decocting vinegar add, the kudzu root vinegar liquid decocted is put into hold-up vessel storage together with Gegen tablets or powder of Radix Puerariae and is namely obtained kudzu root seasoned vinegar in more than 6 months.Have that utilization rate of active components is low, high in cost of production defect equally.
Apply the less of food flavouring in vinegar, it is more that vinegar beverage is applied, but the use-pattern that do not break traditions, there is above-mentioned defect equally, also food flavouring extract is not applied to report prepared by vinegar at present.
Summary of the invention
Technical problem solved by the invention overcomes the existing defect preparing vinegar, by freezing for natural phant food flavouring, pulverizing, be aided with after microwave extraction, supersound extraction and high-voltage pulse extract and obtain food flavouring extract through spontaneous fermentation, above-mentioned food flavouring extract is added in the aging process of making vinegar, do not add the foodstuff additive such as any essence, pigment, acidic flavoring agent, sanitas, prepare a kind of pure color, aromatic flavour, tart flavour is soft, aftertaste is long and easy to use, long quality-guarantee period, food flavouring utilization ratio is high, cost is low aromatic vinegar.
In order to achieve the above object, the present invention is by the following technical solutions:
A kind of seasoning aromatic vinegar, be prepared according to vinegar brewing technology, other technique is identical, the food flavouring extract of the quality 1-10% that makes vinegar is added, Homogeneous phase mixing, sealed type storage in after-ripening aging process process, after-ripening ageing 2-5 month, then filter, pack and obtain seasoning aromatic vinegar;
Described vinegar brewing technology can be solid state fermentation, liquid state fermentation or semi-solid ferment;
Making vinegar quality prepared by described vinegar brewing technology should meet GB18187-2000 " making vinegar standard ";
Making vinegar acidity >=5% prepared by described vinegar brewing technology;
Described food flavouring extract also can decocting vinegar, dissolve or store arbitrary technological process and add, add-on is the 1-10% of this technological process vinegar quality;
The preparation method of described food flavouring extract is: cleaned by food flavouring, drain, add its quality 0.1-1 raw vinegar doubly and soak 3-8h, pulverize immediately after-18--22 DEG C of freezing 1-2h, freezing bed thickness 3-5cm, grinding particle size 0.5-3mm, then food flavouring quality 1-3 raw vinegar is doubly added, at power 150-300W, microwave extraction is carried out under frequency 2000Hz condition, wherein, each microwave exposure total time 60-80s, carry out compartment irradiation: irradiation 10s, interval 10s, control temperature 20-35 DEG C, irradiation like this 10 times, simultaneously at power 200-300W, ultrasonic-assisted extraction is carried out under frequency 30-40KHz condition, insulation 1-3h, then, microwave extraction is carried out under power 200-400W, frequency 2000Hz condition, wherein, each microwave exposure total time 90-105s, carry out compartment irradiation: irradiation 15s, interval 10s, control temperature 40-60 DEG C, irradiation like this 10 times, simultaneously at power 300-500W, carry out ultrasonic-assisted extraction under frequency 40-50KHz condition, last Temperature fall to room temperature, in strength of electric field 25-35kV/cm, burst length 400-600 μ s, carries out pulsed electric field (PEF) and extracts 15-20min under pulse-repetition 200-300Hz condition, abundant stirring extracting solution, sealing, namely spontaneous fermentation 3-5d obtains food flavouring extract,
Described food flavouring is complete dry product food flavouring;
Described complete dry product food flavouring is: at least one or several with the food flavouring of arbitrary proportion mixing in Chinese prickly ash, rhizoma zingiberis, star anise, cloves, spiceleaf, Chinese cassia tree, cassia bark, dried orange peel, sweet fennel, Lemon Leaf, peppermint, vanilla, cardamom, basil, Thymus vulgaris, Radix Glycyrrhizae, cumin;
Described dry product food flavouring moisture content < 10%;
Described food flavouring also can be the using fresh herb food flavouring of above-mentioned food flavouring;
One or more in the preferred ginger of described using fresh herb food flavouring, garlic, Chinese prickly ash are with the food flavouring of arbitrary proportion mixing;
Preferably, described food flavouring be ginger, the food flavouring that mixes with arbitrary proportion of garlic and other dry product food flavouring;
Preferably, described food flavouring be ginger, the food flavouring that mixes with arbitrary proportion of garlic, Chinese prickly ash, star anise;
Described using fresh herb food flavouring, without the need to wetting, directly carries out freezing treatment;
Preferably, described ginger and garlic carry out freezing treatment after cutting into slices, slice thickness 0.5-3mm;
The pH value of described raw vinegar is 2.8-3.5;
Described seasoning aromatic vinegar pure color, food flavouring aromatic flavour, tart flavour is soft, aftertaste is long, and other quality index meets GB18187-2000 " making vinegar standard " completely.
Another object of the present invention is the application of seasoning aromatic vinegar in the cooking, pickling technology field.
Beneficial effect:
1. seasoning aromatic vinegar of the present invention with natural phant food flavouring for raw material, microwave extraction, supersound extraction and high-voltage pulse extractive technique are combined, the food flavouring extract of preparation remains the fragrance of natural phant food flavouring and the effective constituent such as antibacterial to greatest extent, and, ageing composite with making vinegar science, do not add the foodstuff additive such as any essence, pigment, acidic flavoring agent, sanitas, the aromatic vinegar pure color of preparation, aromatic flavour, tart flavour are soft, aftertaste is long.
2. seasoning aromatic vinegar of the present invention is easy to use, and when the field such as to cook, pickle and use, without the need to additional food flavouring, food flavouring utilization ratio is high, greatly can save food flavouring usage quantity, and seasoning cost is low, and food flavouring utilization ratio improves about 2 times compared with traditional seasoning mode.
3. the preparation method of food flavouring extract of the present invention extracts to greatest extent and remains the antipathogenic composition of natural phant food flavouring, improves the fungistatic effect of seasoning aromatic vinegar, and be 5-6 times of existing aromatic vinegar fungistatic effect, the quality guaranteed period is longer, not perishable.
4. preparation method's technique of seasoning aromatic vinegar of the present invention is simple, and the after-ripening ageing phase is 2-5 month, and with short production cycle, efficiency is high, and production cost is low.
5. food flavouring extract of the present invention brewages raw vinegar for extraction agent with self-control, and do not introduce any external organic or inorganic solvent, extract mouthfeel is natural pure, not only ensure that the mouthfeel of seasoning aromatic vinegar but also reach the object of high efficiency extraction food flavouring effective constituent.
Embodiment
The present invention is described below by specific embodiment.Unless stated otherwise, technique means used in the present invention is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, but not limits the scope of the invention, and the spirit and scope of the invention only limited by claims.To those skilled in the art, under the prerequisite not deviating from essence of the present invention and scope, the various change carry out the material component in these embodiments and consumption or change also belong to protection scope of the present invention.
The preparation of embodiment 1 food flavouring extract, comprises the steps:
1) Chinese prickly ash, star anise are cleaned, drain, Homogeneous phase mixing, add Chinese prickly ash, the raw vinegar of star anise total mass 0.5 times soaks 5h, ginger, garlic are cleaned, drain simultaneously, cut into slices, slice thickness 2mm, by the Chinese prickly ash after wetting, star anise and ginger slice, garlic slice Homogeneous phase mixing, pulverize immediately after-20 DEG C of freezing 2h, freezing bed thickness 4cm, grinding particle size 2mm;
Described Chinese prickly ash, star anise moisture content < 10%;
The mass ratio of described Chinese prickly ash, star anise, ginger, garlic is 3:2:2:1.5;
The pH value of described raw vinegar is 3.0;
2) to step 1) food flavouring after crushed adds the raw vinegar of its quality 2 times, microwave extraction is carried out under power 200W, frequency 2000Hz condition, wherein, each microwave exposure total time 70s, carries out compartment irradiation: irradiation 10s, interval 10s, control temperature 30 DEG C, irradiation like this 10 times, carries out ultrasonic-assisted extraction simultaneously under power 250W, frequency 35KHz condition;
3) step 2) extract in 30 DEG C insulation 2h, then, under power 300W, frequency 2000Hz condition, microwave extraction is carried out, wherein, each microwave exposure total time 105s, carry out compartment irradiation: irradiation 15s, interval 10s, control temperature 50 DEG C, irradiation like this 10 times, under power 400W, frequency 45KHz condition, carry out ultrasonic-assisted extraction, Temperature fall is to room temperature simultaneously;
4) step 3) extract is in strength of electric field 30kV/cm, and burst length 500 μ s, carries out pulsed electric field (PEF) and extracts 18min under pulse-repetition 250Hz condition;
5) step 4) extract fully stirs, and sealing, namely spontaneous fermentation 4d obtains food flavouring extract.
The preparation of embodiment 2 seasoning aromatic vinegar, comprises the steps:
Traditionally zhenjiang vinegar making method is prepared, and other technique is identical, food flavouring extract prepared by the embodiment 1 adding the quality 5% that makes vinegar in after-ripening aging process process, Homogeneous phase mixing, sealed type storage, after-ripening ageing 3 months, then filters, packs and obtains seasoning aromatic vinegar.
Embodiment 3 seasoning aromatic vinegar sensory evaluation is tested
The flavoring mixture of the Chinese prickly ash of making vinegar quality 5%, star anise, ginger, garlic in Example 2, wherein the mass ratio of Chinese prickly ash, star anise, ginger, garlic is all 3:2:2:1.5 mutually with embodiment 1, carry out processing (wherein ginger, garlic section according to following several scheme, slice thickness 2mm,), then add at vinegar brewing technology after-ripening traditional aging process, other technique is identical with embodiment 2, obtains the aromatic vinegar of three kinds of technical schemes;
Option A: keep original intact form, directly add;
Option b: make several flavor pack with gauze, each flavor pack quality 30g;
Scheme C: be ground into powder, granularity 0.1-0.5mm, wherein, ginger, garlic making beating;
The aromatic vinegar that the slip-stick artist inviting 10 to have to make vinegar experience for more than 10 years prepares seasoning aromatic vinegar embodiment 1 prepared and option A, option b, scheme C and commercially available zhenjiang vinegar carry out integrated sensory to be judged, adopt centesimal system to judge from color and luster, fragrance, flavour, figure four aspects, result is as table 1
Table 1
| Project | Embodiment 2 | Option A | Option b | Scheme C | Commercially available zhenjiang vinegar |
| Color and luster (25 points) | 23 | 20 | 19 | 21 | 20 |
| Fragrance (25 points) | 24 | 18 | 15 | 19 | 20 |
| Flavour (25 points) | 24 | 19 | 17 | 20 | 22 |
| Figure's (25 points) | 22 | 19 | 20 | 16 | 24 |
| Total score | 93 | 76 | 71 | 76 | 86 |
More than judge result to show: aromatic vinegar of the present invention is far superior to other aromatic vinegar on Oranoleptic indicator, particularly in color and luster, fragrance and flavour index, effect is better.
The antibacterial simultaneous test of embodiment 4 seasoning aromatic vinegar
Contrast with blank, with the vinegar liquid of kind of the technical scheme of 5 in embodiment 3 for research object, acidity is 5%, and adopt filter paper enzyme to measure the fungistatic effect of above-mentioned 5 kinds of vinegar liquid to intestinal bacteria and streptococcus aureus, concrete steps are:
1) prepare extractum carnis, peptone is dull and stereotyped, line, inoculation intestinal bacteria and streptococcus aureus, make containing bacterium dull and stereotyped;
2) aseptic filter paper of cut-off footpath 6mm puts into embodiment 1 respectively, option A, option b, scheme C, commercially available zhenjiang vinegar 5 kinds of vinegar liquid soak 5min, the filter paper soaked is taken out with aseptic nipper, and the vinegar liquid that elimination is unnecessary on container inner wall, be attached to containing on bacterium flat board, every ware pastes 3, and often kind of bacterium is cooked 2 repetitions;
3) flat-plate inverted posting filter paper is placed in 37 DEG C and cultivates 24h, take out and measure antibacterial circle diameter, result is as table 2
Table 2
Above result shows: when same acidity, compared with other aromatic vinegar, seasoning aromatic vinegar of the present invention has very strong bacteriostasis, wherein 6 times of common aromatic vinegar to colibacillary fungistatic effect, 5 times of common aromatic vinegar to the fungistatic effect of streptococcus aureus, illustrate that seasoning aromatic vinegar of the present invention quality guaranteed period compared with common aromatic vinegar is longer, not perishable.
Above result shows equally: food flavouring extract of the present invention is compared with traditional food flavouring use-pattern, 1.8-2.2 times of traditional use-pattern to colibacillary fungistatic effect, be 1.7-2.3 times of traditional use-pattern to the fungistatic effect of streptococcus aureus, illustrate that food flavouring extract of the present invention utilization ratio compared with traditional food flavouring use-pattern improves about 2 times.
Claims (1)
1. a preparation method for seasoning aromatic vinegar, is characterized in that, comprises the steps:
1) Chinese prickly ash, star anise are cleaned, drain, Homogeneous phase mixing, add Chinese prickly ash, the raw vinegar of star anise total mass 0.5 times soaks 5h, ginger, garlic are cleaned, drain simultaneously, cut into slices, slice thickness 2mm, by the Chinese prickly ash after wetting, star anise and ginger slice, garlic slice Homogeneous phase mixing, pulverize immediately after-20 DEG C of freezing 2h, freezing bed thickness 4cm, grinding particle size 2mm;
Described Chinese prickly ash, star anise moisture content < 10%;
The mass ratio of described Chinese prickly ash, star anise, ginger, garlic is 3:2:2:1.5;
The pH value of described raw vinegar is 3.0;
2) to step 1) food flavouring after crushed adds the raw vinegar of its quality 2 times, microwave extraction is carried out under power 200W, frequency 2000Hz condition, wherein, each microwave exposure total time 70s, carries out compartment irradiation: irradiation 10s, interval 10s, control temperature 30 DEG C, irradiation like this 10 times, carries out ultrasonic-assisted extraction simultaneously under power 250W, frequency 35KHz condition;
3) step 2) extract in 30 DEG C insulation 2h, then, under power 300W, frequency 2000Hz condition, microwave extraction is carried out, wherein, each microwave exposure total time 105s, carry out compartment irradiation: irradiation 15s, interval 10s, control temperature 50 DEG C, irradiation like this 10 times, under power 400W, frequency 45KHz condition, carry out ultrasonic-assisted extraction, Temperature fall is to room temperature simultaneously;
4) step 3) extract is in strength of electric field 30kV/cm, and burst length 500 μ s, carries out pulsed electric field (PEF) and extracts 18min under pulse-repetition 250Hz condition;
5) step 4) extract fully stirs, sealing, and namely spontaneous fermentation 4d obtains food flavouring extract;
6) add the food flavouring extract of the quality 5% that makes vinegar to vinegar brewing technology after-ripening traditional aging process, Homogeneous phase mixing, sealed type storage, after-ripening ageing 3 months, then filters, packs and obtains seasoning aromatic vinegar;
Described vinegar brewing technology is traditional zhenjiang vinegar making method.
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| CN105062854B (en) * | 2015-08-04 | 2017-09-12 | 辽宁光华酿造有限公司 | Fragrance vinegar preparation method and its fragrance vinegar and beverage and flavoring application |
| CN106036323A (en) * | 2016-06-18 | 2016-10-26 | 侯荣山 | Cinnamon tea vinegar beverage production method |
| CN106085811A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of ginger tea vinegar beverage |
| CN112725133A (en) * | 2020-12-18 | 2021-04-30 | 镇江润美醋业有限公司 | Vinegar preparation process based on fried vinegar |
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| CN1168412A (en) * | 1997-05-19 | 1997-12-24 | 刘世和 | Apathetic and spicy vinegar |
| CN101654649A (en) * | 2008-08-24 | 2010-02-24 | 刘刚 | Formula of spiced vinegar |
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| CN103952283A (en) * | 2014-05-21 | 2014-07-30 | 邵素英 | Flavored aromatic vinegar |
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| JPS61257179A (en) * | 1985-05-09 | 1986-11-14 | Katsuro Ito | Production of food vinegar |
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| CN1168412A (en) * | 1997-05-19 | 1997-12-24 | 刘世和 | Apathetic and spicy vinegar |
| CN101654649A (en) * | 2008-08-24 | 2010-02-24 | 刘刚 | Formula of spiced vinegar |
| CN101760415A (en) * | 2009-12-15 | 2010-06-30 | 刘兰顺 | Spicy and hot vinegar |
| CN103343085A (en) * | 2013-07-15 | 2013-10-09 | 镇江丹和醋业有限公司 | Process for producing aloe vinegar |
| CN103642668A (en) * | 2013-11-15 | 2014-03-19 | 岐山天缘食品有限公司 | Composite seasoning vinegar for noodles with minced meat |
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