| 摘要 |
The present invention provides a method for manufacturing Chinese chive vinegar comprising: (i) a step for mixing nuruk, malt, cultivated yeast, and enzyme liquid of Chinese chive and apple with rice cooked hard after being soaked in water for 10-12 hours; (ii) a step for mixing a mixture prepared at the step (i) with Chinese chive; (iii) a step for adding water to a mixture prepared at the step (ii) and then letting the mixture be gone through alcohol fermentation; and (iv) a step for adding the enzyme liquid of Chinese chive and apple to the alcohol fermented mixture prepared at the step (iii) and then letting the mixture be gone through acetic fermentation. The Chinese chive vinegar of the present invention is easy to make at home and is vinegar with improved health functionality by vinegar which is effective for detoxification, improvement of digestion and immunity, and beauty of skin, and by Chinese chive, which is very effective in preventing diabetes, cancers, and a cold and relieving stomachache. Also, the Chinese chive vinegar of the present invention has the characteristic aroma so as to alleviate the vinegar scent and enriches the taste and scent of food as a flavoring giving a different flavor compared to the existing vinegar. |
