Method for production of Acer tegmentosum Maxim vinegar and Acer tegmentosum Maxim vinegar for eliminating hangover thereof

摘要

The present invention relates to a method for producing beech vinegar, which comprises adding Beckweed herbaceous herb to a Beckweed fermentation broth and then aging at room temperature for 10 to 30 months, wherein the Beckweed fermentation broth is prepared by mixing sugar beet To 40 parts by weight, and then aging at room temperature for 10 to 15 months; The above-mentioned Prunus persicae is prepared by mixing 20 to 40 parts by weight of sugar syrup with 100 parts by weight of the perennial stem of bees, then aging at room temperature for 10 to 15 months and then aging at room temperature for 10 to 15 months The present invention relates to a method for producing a rapeseed vinegar. The rapeseed vinegar produced by the present invention exhibits a very excellent hangover resolving power.