Tag Archives: vinegar

Ant health vinegar and its production process

Application Number: 00121116Application Date: 2000.07.27Publication Number: 1336429Publication Date: 2002.02.20Priority Information: International: C12J1/00Applicant(s) Name: Mi XuanAddress: Inventor(s) Name: Mi XuanPatent Agency Code: 00000Patent Agent: Abstract The present invention relates to the production method of ant health care vinegar, said method includes preparation of dry ant powder enzymolysis liquid, preparation of fruit vinegar and blending. In the… Read More »

Method for using wine tailing to replace water used for immersing raw vinegar

Application Number: 00122405Application Date: 2000.07.27Publication Number: 1283688Publication Date: 2001.02.14Priority Information: International: C12J1/00Applicant(s) Name: Bo YufeiAddress: Inventor(s) Name: Bo YufeiPatent Agency Code: 34108Patent Agent: liu xingAbstract A method for using wine tailing to replace the water used for immersing raw vinegar features that the ripe raw vinegar is loaded in A group of jars, the vinegar… Read More »

Carrot vinegar and its making process

Application Number: 00124900Application Date: 2000.09.25Publication Number: 1287165Publication Date: 2001.03.14Priority Information: International: C12J1/00Applicant(s) Name: Gai WanchengAddress: Inventor(s) Name: Zhang Zhiyong;Gai Wancheng;Zhang JinpingPatent Agency Code: 00000Patent Agent: Abstract Carrot vinegar is made by using carrot as main material and amylase, glycosidase, pectinase, calcium chloride and dry yeast as supplementary material and through liquefication, sacharification and fermentation. It… Read More »

Aloe fruit vinegar beverage and its production process

Application Number: 00124939Application Date: 2000.09.26Publication Number: 1344515Publication Date: 2002.04.17Priority Information: International: A23L2/38;A23L1/212Applicant(s) Name: Kunming Medical CollegeAddress: Inventor(s) Name: Wu Shaoxiong;Zhou Lingxian;Wang HongPatent Agency Code: 53110Patent Agent: zhang yiAbstract The aloe fruit vinegar beverage is produced through enzymolysis of aloe pulp with pectase, taking filtrate being diluted by water, adding sugar in 10-25 %, fermenting at… Read More »

Aloe vinegar producing process

Application Number: 00124940Application Date: 2000.09.26Publication Number: 1344792Publication Date: 2002.04.17Priority Information: International: C12J1/00Applicant(s) Name: Kunming Medical CollegerAddress: Inventor(s) Name: Zhou Lingxian;Wu Shaoxiong;Wang QiPatent Agency Code: 53110Patent Agent: zhang yiAbstract The fermented aloe vinegar is produced through enzymolyzing aloe pulp with pectase, filtering, diluting filtrate, adding sugar in 10-25 wt%, fermenting at 20-30 deg.c for 4-10 days… Read More »

Aloe health-care vinegar beverage and its preparation method

Application Number: 00111144Application Date: 2000.06.16Publication Number: 1328787Publication Date: 2002.01.02Priority Information: International: A23L2/38;A23L2/68Applicant(s) Name: Jia FanggongAddress: Inventor(s) Name: Jia FanggongPatent Agency Code: 00000Patent Agent: Abstract The present invention relates to an aloe health-care vinegar beverage with the functions of fortifying stomach, helping digestion, dispelling the effects of liquor and protecting health of human body. This invented… Read More »

Application of persimmon in skin-mistening agent and edible vinegar

Application Number: 00111151Application Date: 2000.06.16Publication Number: 1329137Publication Date: 2002.01.02Priority Information: International: A61K7/48;C12J1/00Applicant(s) Name: Shi DiansongAddress: Inventor(s) Name: Shi DiansongPatent Agency Code: 37102Patent Agent: liang cuirongAbstract The present invention discloses an application of persimmon to edible vinegar and skin-moistening agent, and is characterized by that it makes the persimmon undergo the process of cleaning, breaking, fermentation,… Read More »

Multifunctional fruit vinegar crystal

Application Number: 00116053Application Date: 2000.09.27Publication Number: 1288678Publication Date: 2001.03.28Priority Information: International: A23L1/00;A23L1/29;A23L2/02;A23L2/395;C12J1/00Applicant(s) Name: Wu ZhengxiaoAddress: Inventor(s) Name: Wu ZhengxiaoPatent Agency Code: 42103Patent Agent: cheng gangAbstract The present invention mainly uses persimmon as raw material and adds other fruit, and adopts the following processes of cleaning, distillatioin, standing still and fermentation, etc. to obtain oil-like creamy… Read More »

Process for brewing rice vinegar from fermented edible fungas and grains

Application Number: 00110304Application Date: 2000.04.07Publication Number: 1317564Publication Date: 2001.10.17Priority Information: International: C12J1/00Applicant(s) Name: Dai WenwanAddress: Inventor(s) Name: Dai Wenwan;Dubian Chunxiong;Li HangPatent Agency Code: 22100Patent Agent: chen hongweiAbstract A process for brewing rice vinegar by fermenting grains with edible fungus includes inoculating edible fungus to grains culture medium, conventionally culturing "mycoplams", adding the "mycoplasm" to rice… Read More »

Process for brewing vinegar with raw materials

Application Number: 00109103Application Date: 2000.06.08Publication Number: 1328130Publication Date: 2001.12.26Priority Information: International: C12J1/00Applicant(s) Name: Wang ZhizhongAddress: Inventor(s) Name: Wang ZhizhongPatent Agency Code: 11228Patent Agent: zhao junAbstract A technology for brewing vinegar from raw grains uses such raw materials as corn (60-90 portions), sorghum (10-30), wheat bran (35-55), rice bran (100-200), edible salt (1-2), wine yeast (0.3-0.6),… Read More »

Spleen strengthening and stomach nourishing health haw vinegar and its preparing method

Application Number: 00107953Application Date: 2000.06.01Publication Number: 1327045Publication Date: 2001.12.19Priority Information: International: C12J1/00Applicant(s) Name: Wang XuepingAddress: Inventor(s) Name: Wang Xueping;Shi YingjiPatent Agency Code: 00000Patent Agent: Abstract The materials for the health vinegar includes haw, Chinese yam, fried malt, fried amomum fruit, vinegar bacterium and sweet tea glycoside. During its preparation, haw and Chinese yam are first… Read More »

Antilipemic haw vinegar and its production process

Application Number: 00105955Application Date: 2000.04.24Publication Number: 1278554Publication Date: 2001.01.03Priority Information: International: A23L1/302;A61P3/06;C12J1/00Applicant(s) Name: Wang XuepingAddress: Inventor(s) Name: Wang Xueping;Wang YuanPatent Agency Code: 11139Patent Agent: sun haochenAbstract The preparation method of vinegar with the function of reducing blood fat includes the following steps: mixing crataegus, dioscorea root, pumpkin and coix seed, adding vitamin C and making… Read More »

Method for producing vinegar by using tail wine

Application Number: 00103912Application Date: 2000.02.29Publication Number: 1280183Publication Date: 2001.01.17Priority Information: International: C12J1/00Applicant(s) Name: Bo YufeiAddress: Inventor(s) Name: Bo YufeiPatent Agency Code: 34108Patent Agent: liu xingAbstract Side product produced in distilling yeast liquor after being burified is mixed with acetic acid, sweetening vinegar, seasoning vinegar, sugar and rice color, and the mixture is treated through aging,… Read More »

Method for preparing edible mushroom vinegar

Application Number: 00103300Application Date: 2000.03.23Publication Number: 1268562Publication Date: 2000.10.04Priority Information: International: C12J1/04Applicant(s) Name: Sun JingliAddress: Inventor(s) Name: Sun JingliPatent Agency Code: 00000Patent Agent: Abstract The present invention relates to the prodn. method of edible fungus vinegar which uses cane sugar, ethyl alcohol, water as raw material to proceed natural fermentation. Its advantages include natural fermentation,… Read More »

Health-care gynostemma pentaphyllum vinegar and its preparing process

Application Number: 00102756Application Date: 2000.02.24Publication Number: 1266896Publication Date: 2000.09.20Priority Information: International: C12J1/08Applicant(s) Name: Huaxin Food Factory, Yangquan CityAddress: Inventor(s) Name: Li SupingPatent Agency Code: 14100Patent Agent: lei likangAbstract A health-care gynostemma pentaphyllum vinegar is prepared from the vinegar brewed from sorghum, barley, pea, husk and wheat bran (450-470 g), concentrated gynostemma pentaphyllum juice (10-20 ml)… Read More »