Lemon floral-scented rice vinegar and preparing method thereof

一种柠檬花香米醋及其制备方法

  • Inventors: HUANG LIWEN
  • Assignees: 黄利文
  • Publication Date: May 25, 2016
  • Publication Number: CN-105602819-A

Abstract

本发明公开了一种柠檬花香米醋,其中,其原料配方是由如下重量份数的各组分组成:大米50~80份;水200~400份;食盐5~8份;花香原液30~50份;柠檬汁3~5份;花香原液为将鲜花花瓣粉碎后放入清水中密封加热30~50分钟后,静置30分钟得到的上清液。本发明公开了一种柠檬花香米醋及其制备方法,在传统的米醋中添加花香原液和柠檬汁,使酿造得到的米醋带有清新的味道,有效去除米醋的“浊气”,同时柠檬的酸味也可以调节米醋的味道和口感。
The invention discloses a lemon floral-scented rice vinegar. The lemon floral-scented rice vinegar is prepared from, by weight, 50-80 parts of rice, 200-400 parts of water, 5-8 parts of table salt, 30-50 parts of a floral-scented stock solution and 3-5 parts of lemon juice. The floral-scented stock solution is supernate obtained in the way that fresh flower pedals are smashed and then put into clear water for sealed heating for 30-50 min, and then standing is carried out for 30 min. The invention discloses the lemon floral-scented rice vinegar and a preparing method thereof. The floral-scented stock solution and the lemon juice are added into traditional rice vinegar, so that the brewed rice vinegar has a fresh flavor, the foul smell of the rice vinegar is effectively removed, and meanwhile the flavor and the taste of the rice vinegar can be regulated with the sour taste of lemons.

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