CN105420066B - It is a kind of for shining the vinegar fermented grain manufacture craft of vinegar - Google Patents
It is a kind of for shining the vinegar fermented grain manufacture craft of vinegar Download PDFInfo
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Abstract
The invention discloses a kind of for shining the vinegar fermented grain manufacture craft of vinegar, comprising the following steps: step 1: prepares vinegar gruel；Step 2: unstrained spirits processed；Step 3: unstrained spirits is turned over；Step 4: dress altar；Step 5: sealing；Step 6: unstrained spirits is shone.Unstrained spirits processed is a very important link before drenching vinegar link, the quality of final finished is directly influenced, technique of the invention makes great improvement in prior art, and whole set process is compact and easily operated, unstrained spirits effect processed is good, and the final vinegar obtained that shines all improves a lot on condition and yield.
Description
Technical field
It is the present invention relates to food production field, in particular to a kind of for shining the vinegar fermented grain manufacture craft of vinegar.
Background technique
In the Chishui City in Guizhou Province of China, there is a kind of traditional solarization vinegar, the preparation method of this kind of vinegar type is different from traditional food
The brewage process of vinegar is to generate natural acetic acid bacterium using solid fermentation breeding.Vinegar base and finished product vinegar claim through sunlight exposure
" shining vinegar ".Raw material is equipped with ten several Chinese herbal medicines and is brewed based on wheat bran.It to be just mature on the whole by a hot season at vinegar, through two
The product in three hot seasons is best, and vinegar is shone in Chishui has the characteristics that perfume, acid, alcohol, dense, and color is sour soft in rufous, slightly sweet tea
Mouthful, not puckery mouth does not go mouldy, gives off a strong fragrance, and is the superior food and gift eaten at home with presenting friends.
This kind shines in vinegar preparation process, and having one of important program is exactly unstrained spirits technique, and unstrained spirits refers to fermentation in traditional sense
In wine, and shine vinegar preparation process in, unstrained spirits refers to that vinegar gruel is in one of fermentation process state, traditional production work
All there is nonstandard situation in skill, connect down in the grasp of process design, Absent measures and time and parameter to influence
The progress for carrying out each step, also affects the solarization vinegar quality and yield finally prepared.With the development of the times, it needs to prior art
Links carry out great improvement, with realize shine vinegar industry new breakthrough.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of for shining the vinegar fermented grain manufacture craft of vinegar.Pass through this kind of method system
Unstrained spirits in all respects will be better than finished product made from original traditional approach, while can bring the raising and quality of vinegar efficiency processed
Promotion.
The purpose of the present invention is what is be achieved through the following technical solutions:
Of the invention is a kind of for shining the vinegar fermented grain manufacture craft of vinegar, comprising the following steps:
Step 1: vinegar gruel is prepared；
Step 2: unstrained spirits processed: the vinegar gruel prepared through 14-20 days after fermentation, according to quality proportioning 0.8-1.2:1's
Ratio is uniformly mixed with wheat bran, and cooperation pony mixer is stirred, and is sufficiently mixed gruel and wheat bran uniformly, is subsequently placed in wood
In vinegar slot processed, and covered with straw mat；
Step 3: turn over unstrained spirits: unstrained spirits processed is completed to carry out turning over unstrained spirits after standing 24 hours, and it is primary then to turn over unstrained spirits daily, control fermentation temperature
Salt is added when fermentation was to the 8-12 days in 37-38 DEG C of degree, according to the mass fraction, the quality of salt is added as vinegar fermented grain gross mass
1%, it then carries out turning over unstrained spirits, is sufficiently mixed salt with vinegar fermented grain, then terminate fermentation after fermenting 4-6 days；
Step 4: dress altar: the vinegar fermented grain for terminating fermentation is transferred in the cylinder on dring yard, and when filling altar, vinegar fermented grain is added in side, while by vinegar fermented grain
Compacting；
Step 5: sealing: after vinegar fermented grain fills solarization cylinder, the salt sealing of one layer of 0.8-2cm is covered on its surface, prevents miscellaneous bacteria
Pollution, then cover cylinder cap；
Step 6: it shines unstrained spirits: after sealing mouth, it being allowed to be exposed to the sun in the sunlight, after 2 years, leaching vinegar can be taken out.
Further, the step 1) in, the preparation of vinegar gruel adds the following steps are included: a small amount of water is first added in cauldron
Heat is boiled, and rice and glutinous rice are subsequently poured into, and wherein the quality proportioning of rice and glutinous rice is 4-6:1；Then moisturizing again, total water
It is 8-12:1 with the ratio between the total weight of rice and glutinous rice, the grain of rice boils until 6-7 points ripe；After cooked gruel, gruel is poured into vinegar
Cylinder has the well-done rice glutinous rice of 15%-25%, the thin rice gruel of 75%-85% by volume percentage in vinegar cylinder；Vinegar is dilute in cylinder
When the temperature of meal is down to 40 DEG C, it is bent that vinegar is added, and stir evenly；Vinegar gruel, which ferments 15 days, to be terminated, and fermentation temperature must not exceed 38
DEG C, each stirring is primary sooner or later daily.
Further, the step 5) in, it carries out stepping on unstrained spirits operation using artificial, specifically worker puts on the disjunctor after disinfection
Clothes are stood in the solarization cylinder of osculum, while vinegar fermented grain is added, is tracked tramping unstrained spirits with foot, are compacted.
Further, the vinegar song is made of Chinese herbal medicine, wheat bran, wheat, and by weight, Chinese herbal medicine is 90-143 parts；Wheat
Bran is 70-100 parts；Wheat is 140-180 parts；Wherein, by weight, the ingredient of Chinese herbal medicine includes:
2-3 parts of caulis akebiae；0.5-1 parts of peach leaves；2-4 parts of platform crow；6-8 parts of radix bupleuri；1-2 parts of Walnut Leaves；0.5-1 parts of Radix Glycyrrhizae；
18-24 parts of hairy knotweed herb or root；1-2 parts of Pachyrhizua angulatus；1-2 parts of peach kernel；6-8 parts of prickly heat grass；0.5-1 parts of ramulus cinnamomi；1-2 parts of almond；CAULIS PIPER WALLICHII 7-
10 parts；1-2 parts of asarum；1-2 parts of cortex cinnamomi；5-8 parts of rust-coloured crotalaria herb with root；1-2 parts of the root of Dahurain angelica；0.5-1 parts of fennel seeds；5-8 parts of Lysimachia christinae；Chinese ephedra
2-4 parts；3-6 parts of jujube；8-12 parts of climbing groundsel；1-2 parts of honeysuckle；2-4 parts of fructus lycii；6-8 parts of fruit of negundo；1-3 parts of rhizoma nardostachyos；Numb willow
1-3 parts of leaf；5-8 parts of pilose bushclover herb；0.5-1 parts of wrinkled giant hyssop.
The pharmacological property of above-mentioned each Chinese herbal medicine is as follows:
1, caulis akebiae: bitter；The heart cold in nature；Spleen；Kidney；Small intestine；Bladder meridian.Reducing fever and causing diuresis；Blood circulation and channel invigorating.Main red urine is red；Stranguria with turbid discharge；
Oedema；It is irritable feverish sensation in chest；Larynx larynx pain；Aphthae；Rheumatic arthralgia；Alactation；Menostasis；Dysmenorrhea.
2, peach leaves: peach leaves is the leaf of rosaceous plant peach or mountain peach.Summer picking leaves, fresh or dried, peach leaves
It is flat, bitter, pungent, converge to the spleen channel, kidney channel.There is the effect of expelling wind and clearing away heat, desinsection.Intermittent headache is cured mainly, is had a headache, wandering arthritis, malaria, eczema, sore
Ulcer, tinea sore.
3, platform crow: the genuine abbreviation of the root of three-nerved spicebush is the top grade in the root of three-nerved spicebush.It is recorded in history tree ancient books and records: " the root of three-nerved spicebush, to produce day
Platform person is victory, therefore claims the root of three-nerved spicebush or radix linderae ".Root of three-nerved spicebush color is white, matter is tender, gas is fragrant, and quality occupies national best, has suitable
Gas opens strongly fragrant, cold dispelling, analgesic efficacy, can go up reason taste vigour, lower logical few negative kidney channel.
4, radix bupleuri: bitter；It is pungent；Cold nature.Return liver；Gallbladder channel.Have in inducing diaphoresis, it is soothing the liver, the effect of rising Yang.It is past to control fever and chills
Come, fullness in the chest and hypochondriac pain, bitter taste is deaf, headache and dizziness, malaria, lower benefit rectal prolapse, irregular menstruation, metroptosis.
5, Walnut Leaves: it is bitter, puckery, it puts down.Removing toxic substances, detumescence.For elephant hide kind, leukorrhea, scabies.
6, Radix Glycyrrhizae: radix glycyrrhizae taste is sweet, it is mild-natured and, enter the heart, spleen, lung, stomach four and pass through.It is raw with cooler, can purging fire for removing toxin, emergency stop
Bitterly；Toast partial temperature, can dissipate exterior cold, tonifying middle-Jiao and Qi.In addition, Radix Glycyrrhizae is also good at mediation property of medicine, the poison of hundred medicines is solved.
7, hairy knotweed herb or root: polygonaceae plant, the peppery willow herb of alias, flaccid knotweed herb etc., annual herb, complete stool spread gland point and short volt
Hair.It is distributed mainly on the ground such as East China, Central-South and Taiwan, Yunnan, Guizhou.It can make medicinal, can detoxify, dehumidify, dissipating the stasis of blood, hemostasis；
8, Pachyrhizua angulatus: nature and flavor: sweet, pungent, cool.Expelling pathogenic factors from muscles and skin brings down a fever, deliver examine, promote the production of body fluid to quench thirst, Shengyang Zhixie.
9, peach kernel: there is promoting blood circulation, relax bowel and defecation, relieving cough and asthma effect.For amenorrhea and algomenorrhea, lump in the abdomen lump in the abdomen lump in the abdomen, lung
Carbuncle acute appendicitis, injury from falling down, dry constipation of intestines, cough and asthma.
10, prickly heat grass: acrid flavour, hardship, slightly warm in nature.Deliver driving away summer heat, dampness removing and in, detumescence hemostasis, relieve heat it is antipruritic.Main chill sense
It emits, yin summer-heat syndrome headache, nausea, gastral cavity pain, dysentery characterized by white mucous stool, oedema, bleeding from five sense organs or subcutaneous tissue, hemorrhoid blood, boil, pruritus vulvae, eczema, miliaria poison, traumatic hemorrhage, snakeworm sting
Wound；
11, ramulus cinnamomi: acrid, sweet, warm.Return heart, lung, bladder meridian.Sweating expelling pathogenic factors from muscles and skin, warming meridians and promoting circulation of qi, helps yang transforming qi, eliminating cold to stop pain.
12, almond: bitter, tepor；It is slightly poisonous, it is relieving cough and asthma.
13, CAULIS PIPER WALLICHII: property is acrid in flavour and warm in nature.Dispelling wind and removing obstruction in the meridians, tonifying kidney and strengthening yang.Control wind-cold-dampness arthralgia, lumbago due to the kidney deficiency, impotence, cough and asthma.Recklessly
Green pepper section pepper platymiscium, the ground such as distribution Hubei, Hunan, Guangdong and Sichuan.
14, asarum: there is the effect of expelling wind and clearing away cold, sensible analgesic, warming lung and resolving fluid.
15, cortex cinnamomi: extremely hot in nature, it is acrid flavour, sweet.The Yang-function insufficiency of kidneyzang, cold weak pulse of limb are controlled, yang depletion is collapsed, and abdominal pain diarrhoea, cold hernia is run quickly
Globefish, waist and knee crymodynia, menostasis abdominal mass, negative subcutaneous ulcer, streamer, and empty sun are floating more, heat in the upper and cold in the lower.
16, rust-coloured crotalaria herb with root: for the false ground of leguminous plant blue herb or whole herb with root.Branch end still band pod, seed fall off mostly.
Band root person, root wriggle and grow, round, and few branch, fibrous root is elongated, surface khaki.Originate in the ground such as Yunnan, Sichuan, Guizhou.It is bitter micro-
Acid is trembled with fear.Astringing lung-QI gas, tonifying spleen kidney, diuresis, detumescence poison.
17, the root of Dahurain angelica: nature and flavor: warm-natured, acrid flavour, gas fragrance, slight bitter.Wind-damp dispelling, apocenosis of invigorating blood circulation, myogenic pain relieving.For having a headache,
Toothache, nasosinusitis, intestines wind anal fistula, leukorrhea with reddish discharge, ulcer sores, pruitus.
18, fennel seeds: warming kidney for dispelling cold, relieving the gastric disorder and regulating vital energy.Cold hernia, abdomen crymodynia are controlled, lumbago due to the kidney deficiency is had a stomachache, and vomiting is done, is wet
Tinea pedis.
19, Lysimachia christinae: alias: herba lysimachiae, very golden grass, honeysuckle, common rockvine herb, floor file lotus etc. belong to Primulales, Primula malacoides
Section herbaceos perennial has undercoat or is bordering on hairless；Leaf, calyx, corolla have black gland item.Stem is crawled, from base portion to top
It is gradually thin and delicate in whiplike, long 20~60cm.It is grown in hillside, the more dark and damp place in roadside；Henan, Shaanxi and the Yangtze river basin and southwest are each
Province is also distributed.Herb can hyoscine, the certified products herba lysimachiae medicinal material included for pharmacopeia.Control lithangiuria, cholecystitis, gall stone,
Icterepatitis, oedema, traumatic injury, venomous snake bite and poisonous fungus and drug poisoning；External application, which is controlled, burning hot injures purulent inflammation.
20, Chinese ephedra: pungent, slight bitter, temperature.Return lung, bladder meridian.Sweating cold dispelling, freeings lung and relieving asthma, inducing diuresis for removing edema.For chill sense
It emits, uncomfortable in chest to breath with cough, geomantic omen edema；Bronchial asthma.Herba ephedrae moistening lung to arrest cough.It is chiefly used in table disease to have solved, asthma and cough.
21, jujube: tepor, it is sweet.It invigorates the spleen and benefits qi, nourishing blood and tranquilization.
22, climbing groundsel: climbing groundsel also known as nine inner bright, Herba Senecionis Scandentis, Broomjutre Sida Herb, Kowloon light, nine ridge light.It is born in hillside, sparse woods
Under, Lin Bian, roadside, in limes marginis thick grass.Originate in the ground such as Henan, Shaanxi, Jiangsu, Zhejiang, Guangxi, Sichuan, Guizhou.Its is cold in nature, taste
Hardship has clearing heat and detoxicating, improving eyesight, antipruritic and other effects.It is chiefly used in anemopyretic cold, red eye, swell pain, dysentery, skin eczema sore
Furuncle.
23, honeysuckle: sweet, slight bitter, faint scent is pungent, trembles with fear.Return lung, stomach, the heart, large intestine channel.Can dispelling wind-heat, also kind removing summer-heat
Blood poison is used for various febrile diseases, such as body heat, dermexanthesis, macular eruption, heat toxin sore carbuncle, abscess of throat are demonstrate,proved, equal significant effect.
24, fructus lycii: fructus lycii: sweet and neutral.Wolfberry leaf: bitter, sweet；It is cool in nature.Fructus lycii: nourishing the liver, nourshing kidney, moistening lung.Wolfberry leaf:
Qi-restoratives strengthening the essence, heat-clearing improving eyesight.
25, fruit of negundo: alias cloth Jing Zi, gold, gold seed, the five fingers mandarin orange, native Changshan, five-leaved chaste tree item derive from Verbena officinalis
The fruit of section plant five-leaved chaste tree Vitex negundo L..Root yellow-white.Originate in Shandong, Jiangsu, Zhejiang, Jiangxi, Hunan, Sichuan,
The ground such as Guangxi, fruit of negundo acrid flavour hardship, warm-natured, return lung, stomach, Liver Channel；Gas perfume (or spice) row dissipates；With expelling pathogenic wind from the body surface, preventing phlegm from forming and stopping coughing, qi-regulating stops
The effect of pain.
26, rhizoma nardostachyos: acrid flavour；It is sweet；It is warm-natured.Rhizoma nardostachyos has the effect of warming spleen and stomach for dispelling cold, regulating qi-flowing for relieving pain, appetizing of being amusing；Rhizoma nardostachyos master
Coldness and pain in the epigastrium turgor, do not feel like eating are controlled, pectoralgia is had a toothache, and servant's pain of injury, beriberi edema, choleraic myospasm are fallen.
27, Chinese wingnut leaf: bitter, temperature, it is toxic.Control chronic bronchitis, arthralgia, sore subcutaneous ulcer furuncle, scabies pruritus, dermatitis and eczema,
Burn.
28, pilose bushclover herb: for one kind under Rhamnaceae Rhamnus.Produce the ground such as Yunnan, Guizhou.It is born in the woods of hillside, height above sea level
1800-2400 meters.Also known as sickle senna herb or leaf, money rattan, wild flower grass, peanut, three leaf rattans, artificial hillock beans, ipomoea bonanox, Herba Fici Simplicissimae, control body
Empty heat long is not moved back, acute filthy disease abdomen distending pain, oedema, ulcer, felon.
Wrinkled giant hyssop: fast gas, and in, ward off dirty, clearing damp.Cure cold summer-heat and damp, fever and chills, headache, chest gastral cavity ruffian, vomiting and diarrhea, malaria,
Dysentery, halitosis.
The beneficial effects of the present invention are:
Unstrained spirits processed is a very important link before drenching vinegar link, directly influences the quality of final finished, this
The technique of invention makes great improvement in prior art, and whole set process is compact and easily operated, and unstrained spirits effect processed is good, final to make
The solarization vinegar obtained all improves a lot on condition and yield.
Other advantages, target and feature of the invention will be illustrated in the following description to a certain extent, and
And to a certain extent, based on will be apparent to those skilled in the art to investigating hereafter, Huo Zheke
To be instructed from the practice of the present invention.Target and other advantages of the invention can be wanted by following specification and right
Book is sought to be achieved and obtained.
Specific embodiment
Below by a preferred embodiment of the present invention will be described in detail.Preferred embodiment be should be appreciated that only for saying
The bright present invention, rather than limiting the scope of protection of the present invention.
Embodiment one
The present embodiment the following steps are included:
Step 1: vinegar gruel is prepared；In the present embodiment, when preparation of vinegar gruel, passes through following steps: first in cauldron plus
Enter a small amount of water heating to boil, is subsequently poured into rice and glutinous rice, wherein the quality proportioning of rice and glutinous rice is 4:1；Then moisturizing again,
The ratio between the total weight of total water and rice and glutinous rice is 8:1, and the grain of rice boils until 6-7 points ripe；After cooked gruel, gruel is fallen
Enter vinegar cylinder, by volume percentage, there is 15% well-done rice glutinous rice, 85% thin rice gruel in vinegar cylinder；The temperature of vinegar gruel in cylinder
When degree is down to 40 DEG C, vinegar song is added, the weight that vinegar song is added is identical as glutinous rice, and stirs evenly；Standing for fermentation, fermentation temperature is not
It obtains more than 38 DEG C, each stirring sooner or later daily is once；
Step 2: unstrained spirits processed: the vinegar gruel prepared through 14 days after fermentation, according to quality proportioning 0.8:1 ratio with
Wheat bran is uniformly mixed, and cooperation pony mixer is stirred, and is sufficiently mixed gruel and wheat bran uniformly, is subsequently placed in wooden vinegar slot
In, and covered with straw mat；
Step 3: turn over unstrained spirits: unstrained spirits processed is completed to carry out turning over unstrained spirits after standing 24 hours, and it is primary then to turn over unstrained spirits daily, control fermentation temperature
Salt is added when fermentation was to the 8th day in 37-38 DEG C of degree, and according to the mass fraction, the quality that salt is added is the 1% of vinegar fermented grain gross mass, so
After carry out turning over unstrained spirits, be sufficiently mixed salt with vinegar fermented grain, then terminate fermentation after fermenting 4 days；
Step 4: dress altar: the vinegar fermented grain for terminating fermentation is transferred in the cylinder on dring yard, and when filling altar, vinegar fermented grain is added in side, while by vinegar fermented grain
Compacting；
Step 5: sealing: after vinegar fermented grain fills solarization cylinder, one layer 0.8 of salt sealing is covered on its surface, prevents miscellaneous bacteria dirty
Dye, then cover cylinder cap；In the present embodiment, carrying out stepping on unstrained spirits operation using artificial, specifically worker puts on the Conjoined clothing after disinfection,
It stands in the solarization cylinder of osculum, while vinegar fermented grain is added, unstrained spirits is tracked tramping with foot, is compacted.
Step 6: it shines unstrained spirits: after sealing mouth, it being allowed to be exposed to the sun in the sunlight, after 2 years, leaching vinegar can be taken out.
Embodiment two
The present embodiment the following steps are included:
Step 1: vinegar gruel is prepared；In the present embodiment, when preparation of vinegar gruel, passes through following steps: first in cauldron plus
Enter a small amount of water heating to boil, is subsequently poured into rice and glutinous rice, wherein the quality proportioning of rice and glutinous rice is 5:1；Then moisturizing again,
The ratio between the total weight of total water and rice and glutinous rice is 10:1, and the grain of rice boils until 6-7 points ripe；After cooked gruel, by gruel
Vinegar cylinder is poured into, by volume percentage, there is 20% well-done rice glutinous rice, 80% thin rice gruel in vinegar cylinder；The vinegar gruel in cylinder
When temperature is down to 40 DEG C, it is bent that vinegar is added, and stir evenly；Standing for fermentation, fermentation temperature must not exceed 38 DEG C, respectively stir sooner or later daily
It mixes primary；
Step 2: unstrained spirits processed: the vinegar gruel prepared through 15 days after fermentation, according to the ratio and bran of quality proportioning 1:1
Skin is uniformly mixed, and cooperation pony mixer is stirred, and is sufficiently mixed gruel and wheat bran uniformly, is subsequently placed in wooden vinegar slot
In, and covered with straw mat；
Step 3: turn over unstrained spirits: unstrained spirits processed is completed to carry out turning over unstrained spirits after standing 24 hours, and it is primary then to turn over unstrained spirits daily, control fermentation temperature
Salt is added when fermentation was to the 10th day in 37-38 DEG C of degree, and according to the mass fraction, the quality that salt is added is the 1% of vinegar fermented grain gross mass,
Then it carries out turning over unstrained spirits, is sufficiently mixed salt with vinegar fermented grain, then terminate fermentation after fermenting 5 days；
Step 4: dress altar: the vinegar fermented grain for terminating fermentation is transferred in the cylinder on dring yard, and when filling altar, vinegar fermented grain is added in side, while by vinegar fermented grain
Compacting；
Step 5: sealing: after vinegar fermented grain fills solarization cylinder, the salt sealing of one layer of 1cm is covered on its surface, prevents miscellaneous bacteria dirty
Dye, then cover cylinder cap；In the present embodiment, carrying out stepping on unstrained spirits operation using artificial, specifically worker puts on the Conjoined clothing after disinfection,
It stands in the solarization cylinder of osculum, while vinegar fermented grain is added, unstrained spirits is tracked tramping with foot, is compacted.
Step 6: it shines unstrained spirits: after sealing mouth, it being allowed to be exposed to the sun in the sunlight, after 2 years, leaching vinegar can be taken out.
Embodiment three
The present embodiment the following steps are included:
Step 1: vinegar gruel is prepared；In the present embodiment, when preparation of vinegar gruel, passes through following steps: first in cauldron plus
Enter a small amount of water heating to boil, is subsequently poured into rice and glutinous rice, wherein the quality proportioning of rice and glutinous rice is 6:1；Then moisturizing again,
The ratio between the total weight of total water and rice and glutinous rice is 12:1, and the grain of rice boils until 6-7 points ripe；After cooked gruel, by gruel
Vinegar cylinder is poured into, by volume percentage, there is 25% well-done rice glutinous rice, 85% thin rice gruel in vinegar cylinder；The vinegar gruel in cylinder
When temperature is down to 40 DEG C, it is bent that vinegar is added, and stir evenly；Standing for fermentation, fermentation temperature must not exceed 38 DEG C, respectively stir sooner or later daily
It mixes primary；
Step 2: unstrained spirits processed: the vinegar gruel prepared through 20 days after fermentation, according to quality proportioning 1.2:1 ratio with
Wheat bran is uniformly mixed, and cooperation pony mixer is stirred, and is sufficiently mixed gruel and wheat bran uniformly, is subsequently placed in wooden vinegar slot
In, and covered with straw mat；
Step 3: turn over unstrained spirits: unstrained spirits processed is completed to carry out turning over unstrained spirits after standing 24 hours, and it is primary then to turn over unstrained spirits daily, control fermentation temperature
Salt is added when fermentation was to the 12nd day in 37-38 DEG C of degree, and according to the mass fraction, the quality that salt is added is the 1% of vinegar fermented grain gross mass,
Then it carries out turning over unstrained spirits, is sufficiently mixed salt with vinegar fermented grain, then terminate fermentation after fermenting 4-6 days；
Step 4: dress altar: the vinegar fermented grain for terminating fermentation is transferred in the cylinder on dring yard, and when filling altar, vinegar fermented grain is added in side, while by vinegar fermented grain
Compacting；
Step 5: sealing: after vinegar fermented grain fills solarization cylinder, the salt sealing of one layer of 2cm is covered on its surface, prevents miscellaneous bacteria dirty
Dye, then cover cylinder cap；In the present embodiment, carrying out stepping on unstrained spirits operation using artificial, specifically worker puts on the Conjoined clothing after disinfection,
It stands in the solarization cylinder of osculum, while vinegar fermented grain is added, unstrained spirits is tracked tramping with foot, is compacted.
Step 6: it shines unstrained spirits: after sealing mouth, it being allowed to be exposed to the sun in the sunlight, after 2 years, leaching vinegar can be taken out.
In the various embodiments described above, when preparing vinegar gruel, the vinegar song of addition is made of Chinese herbal medicine, wheat bran, wheat, by weight
Part meter, Chinese herbal medicine are 90 parts；Wheat bran is 70 parts；Wheat is 140 parts；Wherein, by weight, the ingredient of Chinese herbal medicine includes:
2 parts of caulis akebiae；0.5 part of peach leaves；2 parts of platform crow；6 parts of radix bupleuri；1 part of Walnut Leaves；0.5 part of Radix Glycyrrhizae；18 parts of hairy knotweed herb or root；Powder
1 part of Pueraria lobota；1 part of peach kernel；6 parts of prickly heat grass；0.5 part of ramulus cinnamomi；1 part of almond；7 parts of CAULIS PIPER WALLICHII；1 part of asarum；1 part of cortex cinnamomi；Rust-coloured crotalaria herb with root 5
Part；1 part of the root of Dahurain angelica；0.5 part of fennel seeds；5 parts of Lysimachia christinae；2 parts of Chinese ephedra；3 parts of jujube；8 parts of climbing groundsel；1 part of honeysuckle；2 parts of fructus lycii；
6 parts of fruit of negundo；1 part of rhizoma nardostachyos；1 part of Chinese wingnut leaf；5 parts of pilose bushclover herb；0.5 part of wrinkled giant hyssop.
The preparation step of vinegar song is as follows:
Step 1: prepare to set bent room: selecting the room of well-ventilated, heat and moisture preserving, spread one on ground after cleaning up
Summer sleeping mat of the layer through high-temperature sterilization；
Step 2: pretreatment of raw material: having weighed Chinese herbal medicine, wheat bran and wheat by weight ratio, and Chinese herbal medicine is put into and is crushed
Machine is spare after crushing；
Step 3: production curved billet: wheat bran, wheat and Chinese herbal medicine are rebuild or renovate uniformly, then side adds waterside to rebuild or renovate, wheat bran, wheat
It is 1:1 with the total weight of Chinese herbal medicine three and the quality proportioning of addition water, the feed moisture content after mixing is controlled in 35-43%,
Raw material is sent into the processing after disinfection, raw material is fabricated to multiple columned curved billets, is sent into after making and sets bent room, set
Bent room door window is closed；
Step 4: curved billet is placed: curved billet is placed by herringbone, after placing, the film in top cover；
Step 5: temperature control and turn over song: curved billet surface temperature control after culture 4-6 days, carries out turning over song, sets song at 35-45 DEG C
Incubation time in room is 14-17 days；
Step 6: after culture, bent room door window will be set and opened, concentrate all curved billets closely to place, keep this state 12-
It is saved up to available knee-piece, storage within 16 days.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of the technical program, should all be covered in the present invention
Scope of the claims in.
Claims (2)
1. a kind of for shining the vinegar fermented grain manufacture craft of vinegar, it is characterised in that: the technique the following steps are included:
Step 1: vinegar gruel is prepared；The preparation of vinegar gruel is boiled the following steps are included: a small amount of water heating is first added in cauldron,
It is subsequently poured into rice and glutinous rice, wherein the quality proportioning of rice and glutinous rice is 4-6:1；Then moisturizing again, total water and rice
It is 8-12:1 with the ratio between the total weight of glutinous rice, the grain of rice boils until 6-7 points ripe；After cooked gruel, gruel is poured into vinegar cylinder, by body
Percentages are accumulated, have the well-done rice glutinous rice of 15%-25%, the thin rice gruel of 75%-85% in vinegar cylinder；The temperature of vinegar gruel in cylinder
When being down to 40 DEG C, it is bent that vinegar is added, and stir evenly；Standing for fermentation terminates for 14-20 days, and fermentation temperature must not exceed 38 DEG C, daily
Sooner or later each stirring is primary；The vinegar song is made of Chinese herbal medicine, wheat bran, wheat, and by weight, Chinese herbal medicine is 90-143 parts；Wheat
Bran is 70-100 parts；Wheat is 140-180 parts；Wherein, by weight, the ingredient of Chinese herbal medicine includes:
2-3 parts of caulis akebiae；0.5-1 parts of peach leaves；2-4 parts of platform crow；6-8 parts of radix bupleuri；1-2 parts of Walnut Leaves；0.5-1 parts of Radix Glycyrrhizae；Knotweed
It is 18-24 parts careless；1-2 parts of Pachyrhizua angulatus；1-2 parts of peach kernel；6-8 parts of prickly heat grass；0.5-1 parts of ramulus cinnamomi；1-2 parts of almond；7-10 parts of CAULIS PIPER WALLICHII；
1-2 parts of asarum；1-2 parts of cortex cinnamomi；5-8 parts of rust-coloured crotalaria herb with root；1-2 parts of the root of Dahurain angelica；0.5-1 parts of fennel seeds；5-8 parts of Lysimachia christinae；Chinese ephedra 2-4
Part；3-6 parts of jujube；8-12 parts of climbing groundsel；1-2 parts of honeysuckle；2-4 parts of fructus lycii；6-8 parts of fruit of negundo；1-3 parts of rhizoma nardostachyos；Chinese wingnut leaf
1-3 parts；5-8 parts of pilose bushclover herb；0.5-1 parts of wrinkled giant hyssop；
Step 2: unstrained spirits processed: the vinegar gruel prepared through 14-20 days after fermentation, according to the ratio of quality proportioning 0.8-1.2:1
It is uniformly mixed with wheat bran, cooperation pony mixer is stirred, and is sufficiently mixed gruel and wheat bran uniformly, is subsequently placed in wooden vinegar
In slot, and covered with straw mat；
Step 3: turn over unstrained spirits: unstrained spirits processed is completed to carry out turning over unstrained spirits after standing 24 hours, and it is primary then to turn over unstrained spirits daily, controls fermentation temperature 37-
38 DEG C, salt is added when fermentation was to the 8-12 days, according to the mass fraction, the quality that salt is added is the 1% of vinegar fermented grain gross mass, then
It carries out turning over unstrained spirits, is sufficiently mixed salt with vinegar fermented grain, then terminate fermentation after fermenting 4-6 days；
Step 4: dress altar: the vinegar fermented grain for terminating fermentation is transferred in the cylinder on dring yard, and when filling altar, vinegar fermented grain is added in side, while by vinegar fermented grain pressure
It is real；
Step 5: sealing: after vinegar fermented grain fills solarization cylinder, the salt sealing of one layer of 0.8-2cm is covered on its surface, prevents miscellaneous bacteria dirty
Dye, then cover cylinder cap；
Step 6: it shines unstrained spirits: after sealing mouth, it being allowed to be exposed to the sun in the sunlight, after 2 years, leaching vinegar can be taken out.
2. according to claim 1 a kind of for shining the vinegar fermented grain manufacture craft of vinegar, it is characterised in that: in the step 5,
It carries out stepping on unstrained spirits operation using artificial, specifically worker puts on the Conjoined clothing after disinfection, stands in the solarization cylinder of osculum, and vinegar is being added
While unstrained spirits, unstrained spirits is tracked tramping with foot, is compacted.
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| CN106367297A (en) * | 2016-10-31 | 2017-02-01 | 赤水市曾氏晒醋有限公司 | Vinegar koji block for sun vinegar |
| CN106434251A (en) * | 2016-10-31 | 2017-02-22 | 赤水市曾氏晒醋有限公司 | Vinegar koji block with health medicinal materials |
| CN106281958A (en) * | 2016-11-04 | 2017-01-04 | 赤水市曾氏晒醋有限公司 | A kind of compound health shines the preparation technology of vinegar |
| CN106281957A (en) * | 2016-11-04 | 2017-01-04 | 赤水市曾氏晒醋有限公司 | A kind of solarization vinegar adding human body probiotics |
| CN107629938A (en) * | 2017-11-07 | 2018-01-26 | 许克文 | A kind of production method of vinegar |
| CN109439506A (en) * | 2019-01-03 | 2019-03-08 | 贵州赤水古法酱香晒醋有限责任公司 | Shine the preparation method of vinegar vinegar fermented grain in a kind of Chishui |
| CN109401909A (en) * | 2019-01-03 | 2019-03-01 | 贵州赤水古法酱香晒醋有限责任公司 | Shine the preparation method of vinegar in a kind of Chishui |
| CN113768124A (en) * | 2021-09-06 | 2021-12-10 | 刘胤道 | Preparation method of food composite seasoning juice |
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| CN102296021A (en) * | 2011-09-29 | 2011-12-28 | 山西三盟实业发展有限公司 | Preparation method for flavor blending old vinegar |
| CN103571733A (en) * | 2013-10-28 | 2014-02-12 | 定襄县科隆鑫新能源有限公司 | Vinegar making method |
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| CN104974922A (en) * | 2015-07-15 | 2015-10-14 | 成都莫氏醋业有限公司 | Chinese herbal medicine fermented vinegar and preparation method thereof |
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| CN102296021A (en) * | 2011-09-29 | 2011-12-28 | 山西三盟实业发展有限公司 | Preparation method for flavor blending old vinegar |
| CN103571733A (en) * | 2013-10-28 | 2014-02-12 | 定襄县科隆鑫新能源有限公司 | Vinegar making method |
| CN104195027A (en) * | 2014-08-29 | 2014-12-10 | 重庆市武隆县曹氏醋厂 | Production method for table vinegar |
| CN104974922A (en) * | 2015-07-15 | 2015-10-14 | 成都莫氏醋业有限公司 | Chinese herbal medicine fermented vinegar and preparation method thereof |
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