CN105462804A - Preparing method for child dipping vinegar - Google Patents

Abstract

The invention provides a preparing method for child dipping vinegar, relates to a preparing method for child dipping vinegar with honey as a main material, and belongs to seasoning preparation. Brewed soybean sauce with black beans and table vinegar as raw materials is prepared from fresh ginger, garlic, kelp meal and honey. The preparing method includes the steps of 1 soybean sauce brewing, wherein the black beans are cooked thoroughly, aired in the sun for 10-12 days and put into a fermentation tank, and warm water with the weight ten times that of the black beans is added, wherein the temperature of the warm water is 78 DEG C-88 DEG C; 2 seasoning liquid preparing, wherein 9-13% of kelp meal, 6-9% of fresh ginger and 0.9-1% of fennel are taken, water is added until the percent sum is 100%, the mixture is put into a pressure cooker to be cooked thoroughly, and liquid is filtered out; 3 honey-salt-vinegar solution preparing, wherein salt, vinegar and honey are taken and prepared according to the weight ratio of 8:3:1; 4 blending, wherein the brewed soybean sauce, seasoning liquid and a honey-salt-vinegar solution are mixed according to the volume ratio of 3:2:1. The child dipping vinegar has the effects of maintaining beauty and keeping young.

Description

A kind of children dip in vinegar making method

Technical field

The present invention relates to a kind of honey be main raw material dip in vinegar making method, belong to seasonings make.

Background technology

Soy sauce is seasonings traditional in the China Han major styles of cooking.With the fluid flavoring that beans, wheat, wheat bran are brewageed.Color and luster sorrel, have unique sauce fragrant, flavour is delicious, helps lend some impetus to appetite.

Soy sauce is developed by sauce, before more than 3,000 years, just has the Zhou Dynasty of China and manufacture describing of soy sauce.And brewageing of Han nationality working people invention in ancient times soy sauce is find by accident purely, originate from the seasonings that ancient Chinese emperors is hired, soy sauce is the earliest salted by fresh meat, close with fish sauce manufacturing processed now, gradually spread among the people because local flavor is excellent, found that soybean made local flavor afterwards similar and cheap, just wide-spread edible.And in early days along with the propagation of Buddhism monk, various places all over the world, as Japan, Korea S, South East Asia one are with.The manufacture of soy sauce, that a kind of family matters art is with secret in early days, it is brewageed and how to be held by certain master worker, its technology is handed down from age to age by descendants often or is taught down by the master worker of one, the zymotechnics soy sauce forming a certain mode is commonly called as soy sauce, primarily of soybean, wheat, salt through liquefaction, fermentation supervisor brew.The comparison of ingredients of soy sauce is complicated, except the composition of salt, also has the compositions such as multiple amino acids, carbohydrate, organic acid, pigment and spices.Based on saline taste, also there are delicate flavour, fragrance etc.It can increase and improve the taste of dish, can also increase or change the color and luster of dish.China Han working people just grasps brewing process before thousands of year.Soy sauce generally has dark soy sauce and light soy sauce two kinds: light soy sauce is more salty, fresh for carrying; Dark soy sauce is lighter, for carrying look.

Vinegar is seasonings [1] traditional in the Chinese major styles of cooking.According to existing literature record, ancient times, Han nationality working people to be fermented brewing vinegar with Qu Zuowei starter, and east vinegar originates from China, and the wine vinegar history recorded according to there being document is at least also more than 3,000 years." vinegar " Ancient Chinese claims " jealous woman ", " vinegar ", " Bitters " etc." tenth of the twelve Earthly Branches " is " wine " word inscriptions on bones or tortoise shells the earliest." vinegar " is referred to as " Bitters " simultaneously, illustrates that " vinegar " originates from " wine " too.

The vinegar of Chinese Famous has Shanxi mature vinegar, protects peaceful vinegar, zhenjiang vinegar, Tianjin DULIU vinegar, the special vinegar of the old soft-shelled turtle in Henan one and red colouring agent for food, also used as a Chinese medicine rice vinegar, former aromatic vinegar.Often drink vinegar and can play the effects such as Ginseng Extract.

Here mentioned " vinegar " is not the seasonings in kitchen, and refer to Sucus Mali pumilae through fermentation the former vinegar of apple, convert with the drink of the raw materials such as Sucus Mali pumilae again.The former vinegar of apple is converted and is made to have in taste acid with Sucus Mali pumilae sweet, and sweet middle band acid, had both cleared up the raw smell of vinegar of former vinegar, fragrant and sweet also with fruit juice, drinks very tasty and refreshing.The former vinegar of apple adopts Secondary Fermentation to form,

Secondary Fermentation is commonly referred to as liquid state fermentation, and the former vinegar of apple of liquid state fermentation is that being first fermented into high purity hard cider, then accessing acetic acid bacteria strain, carry out acetic fermentation, is acetic acid alcohol metabolism with concentrated Succus Mali pumilae or succus pomorum for raw material.It is different from solid state fermentation, and solid state fermentation is with tankage during apple preliminary working, and as pericarp, core, fruitlet, shedding etc., first broken, be then stirred into wheat bran, fermentation alcohol and fermented acetic acid carry out simultaneously.Feature and effect: cider vinegar has good nutritive value, and it not only has skin care effect, and can Antialcoholic liver-protecting anti-intoxication, the last cup of wine can suppress the absorption of alcohol, after drinking one glass can relieving alcoholism and preventing drunkenness.The how edible cider vinegar of man, same health care.

Along with the expansion of growth in the living standard and people's food scope, existing various soy sauce can't meet the growing demand of people.

Summary of the invention

Object of the present invention is exactly to cause and is conducive to healthy and orectic delicious and nourishing and dips in vinegar.

Technical scheme of the present invention is: employing apple, vinegar are making soy sauce of raw material, are that system forms with ginger, garlic, Kelp Powder, honey, its making method: the first step, brewing apple vinegar: by apple peel stoning, stripping and slicing, adds vinegar, and apple and vinegar are than being 3:1, be placed on cask fermentation one week, and Exposure to Sunlight 10-12 days, second step, sauce prepares: Kelp Powder 10-13%, ginger 5-7%, honey 0.9-1%, add water to 100%, be placed in pressure kettle and boil; 3rd step, preparing of honey salt solution: get salt and honey by the weight ratio of 5:1, be heated to 35 degree, constantly stir, until salt melts completely; 4th step, blends: above-mentioned cider vinegar, sauce, honey salt solution are mixed according to the volumetric ratio of 3:2:1, and sealing is preserved, quality test, and packaging, namely obtains finished product.

Described ginger contains zingiberol, zingiberene, phellandrene, citral and fragrant volatile oil; Also have gingerol, resin, starch and fiber etc.For the pungent stomachic of aromaticity, there are warm excitement, relieving the exterior syndrome by diaphoresis, warming middle-JIAO to arrest vomiting, warm lung cough-relieving, solving toxin of fish and crab effect.Cooling can refresh oneself, improve a poor appetite, antibacterial diseases prevention, Appetizing spleen-tonifying.

Described sea-tangle taste is salty, cold in nature.The light hard dissipating bind of energy, dissolving phlegm, Li Shui.[reference] sea-tangle contains phycocolloid acid, laminaran, N.F,USP MANNITOL, Polygalactan, sea-tangle glycan, laminine, potassium oxide, iodine, calcium, cobalt, fluorine, carotene, VITMAIN B1, B2, C, P, the amino acid such as protein, proline(Pro), L-glutamic acid, aspartic acid; Kelp is containing phycocolloid acid, protein, N.F,USP MANNITOL, potassium, iodine etc.; Wakame is containing amino acid such as phycocolloid acid, protein, N.F,USP MANNITOL, iodine, bromine, calcium and vitamin B12, laminine, L-Ala, glycine, proline(Pro).

The age-based size of described vinegar is paused and is taken vinegar 30 ~ 50 milliliters or more, optionally can again take later, until not bitterly till.In the same day that pain obviously alleviates or next day, take routinely and drive ascarid medicine.Observe 15 examples, total amount of taking medicine is 300 ~ 500 milliliters; 12 examples complete pain relieving in two days as a result, 3 examples are also removed completely 3 ~ 4 days pain.

Described honey is that honeybee gathers nectar, through the yellow-white thick liquid of spontaneous fermentation.Honey is described as " in the Nature the most perfect nutritive food ", and Greeks regard honey " present of being bestowed by heaven " as.China from ancient times just manually to raise bees gathering honey, honey is good medicine, is again first-class beverage, can promotes longevity.Both nutritious, have sweet taste again, children population is liked especially.

Cider vinegar can improve immunity of organisms.Containing abundant VITAMIN and amino acid in cider vinegar, can in vivo with calcareous acetic acid synthesized calcium, strengthen calcareous absorption, make health strongr.Also containing abundant vitamins C in cider vinegar, vitamins C is a kind of powerful antioxidant, can prevent cell carcinogenesis and cell aging, increases the resistibility of health.In addition, the workman of vinegar factory seldom catches a cold, and this has been a well-known general knowledge.Acetic acid has the effect of antisepsis and anti-inflammation, can preventing cold.For the people caught cold easily, one bottle of cider vinegar can be drunk before early going out after meal, the cold of going to work morning on road can be resisted, must not catch a cold.Especially in winter, cider vinegar heating can be drunk, not have anything to stimulate to stomach like this, also allow the sterilization effect of vinegar more better.Nowadays, like the people drinking cider vinegar to get more and more, the sour-sweet sweet drink of this acid not only instead of beer, cola in the feast of a lot of dining rooms, also becomes the best seller that people fall over each other in eagerness to buy in each large supermarket.Confirm after deliberation, drink fruit vinegar and really can bring a lot of benefit to healthy.

Positively effect of the present invention:

Owing to adopting apple, honey is that raw material is brewageed and dipped in vinegar, improves the producing and manufacturing technique of traditional fermentation vinegar, both improves production efficiency, maintain again the traditional flavor of product.

Embodiment

Embodiment: employing apple, vinegar are making soy sauce of raw material, are that system forms with ginger, garlic, Kelp Powder, honey, its making method: the first step, brewing apple vinegar: by apple peel stoning, stripping and slicing, adds vinegar, and apple and vinegar are than being 3:1, be placed on cask fermentation one week, and Exposure to Sunlight 10-12 days, second step, sauce prepares: Kelp Powder 10-13%, ginger 5-7%, honey 0.9-1%, add water to 100%, be placed in pressure kettle and boil; 3rd step, preparing of honey salt solution: get salt and honey by the weight ratio of 5:1, be heated to 35 degree, constantly stir, until salt melts completely; 4th step, blends: above-mentioned cider vinegar, sauce, honey salt solution are mixed according to the volumetric ratio of 3:2:1, and sealing is preserved, quality test, and packaging, namely obtains finished product.

Claims (1)

1. children dip in a vinegar making method, and employing black soya bean, vinegar are making soy sauce of raw material, are that system forms with ginger, garlic, Kelp Powder, honey, its making method: the first step, make soy sauce: boil black soya bean, and Exposure to Sunlight 10-12 days and be placed in fermentor tank, then add the warm water of 10 times of weight, water temperature is 78 degree ~ 88 degree, second step, sauce prepares: Kelp Powder 9-13%, ginger 6-9%, fennel 0.9-1%, add water to 100%, be placed in pressure kettle to boil, juice is leached; 3rd step, preparing of honey salt vinegar water: get salt and vinegar and honey by the weight ratio of 8: 3:1, be heated to 35 degree, constantly stir, until salt melts completely; 4th step, blends: by above-mentionedly making soy sauce, sauce, honey salt vinegar water mixes according to the volumetric ratio of 3:2:1, and sealing is preserved, quality test, and packaging, namely obtains finished product.