| 摘要 |
PURPOSE: Vinegar made of dioscorea japonica thumb is provided to encourage appetite and reduce fatigue when fatigue comes. CONSTITUTION: A vinegar manufacturing method using dioscorea japonica thumb comprises the following steps. Dioscorea japonica thumb and Helianthus tuberosus are washed (S100) and cut (S200). The cut dioscorea japonica thumb and helianthus tuberosus are steamed for 0.5-1 hours (S300). The steamed dioscorea japonica thumb and helianthus tuberosus are pulverized (S400). 3 parts by weight of dioscorea japonica thumb for 0.5-1.5 parts by weight of helianthus tuberosus and 3.5-4.5 parts by weight of yeast are mixed and fermented at a room temperature for 2-7 days as the first fermentation step (S500). The fermented mixture is added with 0.001-0.02 parts by weight of yeast and fermented at a room temperature for 10-30 days as the second fermentation step (S600). The sink materials after the second fermentation step is removed and the residue of the product from the second fermentation step is matured at a temperature 25-30°C for over 3 months. [Reference numerals] (S100) Step of washing dioscorea japonica thumb and Helianthus tuberosus; (S200) Step of cutting dioscorea japonica thumb and Helianthus tuberosus; (S300) Step of steaming dioscorea japonica thumb and helianthus tuberosus with vapor; (S400) Step of pulverizing steamed dioscorea japonica thumb and helianthus tuberosus; (S500) Step of adding pulverized dioscorea japonica thumb and Helianthus tuberosus in yeast and firstly fermenting; (S600) Step of adding yeast and secondly fermenting; (S700) Step of fermenting |
