Title: Preparation of beet vinegar
Application Number: 89104547 Application Date: 1989.07.07
Publication Number: 1038834 Publication Date: 1990.01.17
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: C12J1/00
Applicant(s) Name: Hangjin Houqi Non-staple Food Processing Plant,Inn Address: 015400
Inventor(s) Name: Liu Yuqing, Xin Zhiyong
Attorney & Agent:
Abstract:
     This invention relates to the field of preparing of flavouring. It solves the problems of grain substitution in production, no requirement of saccharification, shortening of production period, saving of auxiliaries, reducing of production cost, increasing in economical and social benefits. Its main technical features are: The beet is washed and cleaned, crashed, steamed, cooled, and adding of bran ferment. The yeast is undergone alcoholic fermentation and addition of bran. The rice hull is conducted solid acetic acid fermentation. All the materials are soaked and drenched with flowing water, then beet vinegar or stored beet vinegar is produced. The roots of beet may also be used as raw material for vinegar production.
Time: 4
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