Title: Fruits and vegetable vinegar and its prepn. method
Application Number: 98110010 Application Date: 1997.12.31
Publication Number: 1221790 Publication Date: 1999.07.07
Approval Pub. Date: Granted Pub. Date: 2001.07.04
International Classifi-cation: A23L2/04,C12J1/00
Applicant(s) Name: Fuxin No.2 Distillery Address: 123000
Inventor(s) Name: Zhu Baodong, Zhang Wenchang
Attorney & Agent: chen guang
Abstract:
     A fruit-vegetable vinegar is made up of fruit juice (3-5%), vegetable (ginger or garlic clove) juice (3-5%), liquid or solid lactic fermenting liquid for vegetable (20-25%), fermenting liquid of acetic acid (50-60%),sugar (2-3%), and salt (1-2%). Said vegetable juice is prepared from ginger or garlic cloves through peeling, addition of water in ratio of 1 : 1, mashing, immersing in fermenting liquid of acetic acid for 4-7 days and filter. Its advantages are high content of lactic acid, and strong vinegar smell.
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