A method of manufacturing a fermented rice wine vinegar as Chaga mushroom

摘要

The present invention relates to a method for preparing fermented mugwort vinegar, comprising the steps of: (1) pulverizing dried mugwort to 1 to 10 mu m; (2) drying the non-salt fermented soybean curd and pulverizing it to 100 to 300 mu m; (3) mixing the non-salted chongkukjang powder (1) and the edible water at a weight ratio of 1: 1; (4) fermenting the mixed material of (3) at 30 to 40C for 2 to 5 days; (5) filtering the fermented material of (4) to obtain a fermented broth of Cheonggukjang; (6) mixing the mushroom powder of the above (1) and the fermented broth fermentation broth of (5) at a volume ratio of 20: 1 to 20:10 and fermenting at 25 to 50C for 3 to 10 days; (7) milling the wheat or barley to a size of 1 to 2 mm; (8) The material of (6) above: mixing the material of (7) at a weight ratio of 1: 1 to 1:20; (9) The method of (8) above, wherein the edible water is added in a weight ratio of 10: 1 to 10: 5 and stirred in an agitator; (10) molding the material of the above (9) into a mold having a width of 1000 mm, a length of 2000 mm, and a height of 1000 mm; (11) fermenting the material of (10) at 30 to 42C for 3 to 5 days; (12) drying the material of (11) at 40 to 55C to produce yeast; (13) mixing the material of (1) above with sugar or glucose in a weight ratio of 10: 2 to 10: 3; (14) preparing the material of (13) by mixing the edible water at a volume ratio of 10: 2 to 10: 3 and fermenting at 28 to 45C for 3 to 7 days; (15) washing rice to prepare rice cake; (16) a step of adding the final material to the material of (15) at a weight ratio of 0.2 to 0.5%; (17) mixing the material of step (13) with the material of step (16) in a weight ratio of 2 to 30%; (18) mixing the material of the above (17): drinking water in a volume ratio of 10:10 to 10:20; (19) mixing yeast with the material of (18) at a weight ratio of 0.01 to 0.05% and fermenting at 20 to 29C for 3 to 5 days; (20) The material of (19) above: mixing the material of (15) at a weight ratio of 10: 5 to 10:30; (21) mixing the material of (20) above with the material of (20) at a weight ratio of 1 to 5%; (22) mixing the materials of (21): edible water at a volume ratio of 10:10 to 10:15 and fermenting at 22 to 28C for 2 to 4 days; (23) The method of (22) above, wherein wheat flour or rice flour and corn flour are mixed at a weight ratio of 10: 3 to 10: 4; (24) mixing the ingredients of (23): edible water at a volume ratio of 10:10 to 10:20 and fermenting at 23 to 27C for 1 day to 3 days; (25) filtering the material of (24) to adjust the alcohol concentration to 6% to 12% to prepare rice wine; (26) mixing the acetic acid bacteria with the material of (25) at a weight ratio of 1 to 5%, culturing the acetic acid bacteria at 15 to 34C for 2 to 7 days to produce a herbaceous plant; (27) adding the material of (25) to the material of (25) at a weight ratio of 3 to 7%, mixing and then fermenting at 22 to 36C for 7 to 16 days; (28) sterilizing the material of (27) at 55 to 65C for 15 to 30 minutes; (29) Filtration of the material of (28) and aging at 12 to 17C for 30 to 50 days.