| 摘要 |
PURPOSE:To provide the method for producing the onion vinegar holding the original seasoning effect of a conventional vinegar and simultaneously being eliminated its acetic acid smell. CONSTITUTION:Onion is subjected to an alcohol fermentation to produce an onion crude fermented product containing functional substances such as allyl sulfide including propyl mercaptan contained in the onion, and the onion crude fermented product is aged at 5-10 deg.C for 2-4 weeks and subsequently fermented by a stationary acetic acid fermentation method. The acetic acid smell and unpleasant smell of a conventional vinegar can be reduced, and a vinegar having a mild smell can be produced. |
