| 摘要 |
PURPOSE: A manufacture method of bamboo vinegar is provided, thereby effectively penetrating the bamboo components to vinegar, and allowing a consumer to effectively take pharmacological efficacy of the bamboo. CONSTITUTION: A manufacture method of bamboo vinegar comprises the steps of: mixing 80 to 91 wt.% of pulverized fruits, 1 to 5 wt.% of malted rice, and 8 to 15 wt.% of bamboo; first fermenting the mixture at 25 to 30 deg. C for 6 months to 1 year; adding 35 to 45 wt.% of a fermented alcoholic drink into 55 to 65 wt.% of the first fermentation product; second fermenting the mixture at 25 to 30 deg. C for 6 months to 1 year; inserting the second fermentation product into a hollow portion of bamboo; maturing the second fermentation product at 15 to 30 deg. C for 1 month; and filtering the second fermentation product or the matured second fermentation product. |
