Folk production method of vinegar

The main raw materials are 50 kg of glutinous rice, 2 kg of medicinal liquor, 80 kg of wet starch, 80 kg of fresh distiller's grains, 50 kg of bran, 50 kg of chaff, 20 kg of distiller's yeast, 0/0 kg of yeast and 6 kg of salt.

Equipment, utensils, pots and pans.

Production method:

1. steaming koji: soak glutinous rice, and the water layer is about 20 cm higher than the rice layer. Soaking time: when the temperature is lower than 15℃ in winter and spring 12 ~ 16 hours; When the temperature is below 25℃ in summer and autumn, it is better to use 8 ~ 10 hour. Then steam on a steamer until the steam rises, then steam for 10 minute, and sprinkle a proper amount of clean water on the rice layer to steam for 10 minute; Rice grains are swollen and shiny, loose and soft, and do not stick to teeth when cooked. It is ripe at this time, and then it is bathed with clear water; Drain the water, pour it out and spread it on the bamboo mat, and mix in the starter. If other raw materials are used, they should be ground into wet powder, then steamed, cooled and mixed with distiller's yeast.

2. Fermentation in the jar: The jar for brewing wine should be a pot jar with a small mouth and a big belly, and the raw materials mixed with koji should be poured into the jar. Use sacks or straw mats to keep the altar warm in winter and spring, and pay attention to ventilation and heat dissipation in summer and autumn. The optimum temperature of the brewing chamber is 25℃ ~ 30℃. After 12 hours, the microorganisms in the koji gradually proliferated, and after 24 hours, the wine aroma could be slightly smelled, and after 36 hours, the wine aroma gradually oozed out, with golden color and sweet and slightly sour taste. This shows that saccharification is completed and alcoholization is normal.

3. Adding water to vinegar: In the fermentation process, saccharification and alcoholization are carried out at the same time, mainly saccharification in the early stage and alcohol fermentation in the later stage. In order to make saccharification complete, fermentation should be continued for 3 ~ 4 days to promote the production of more alcohol. When the liquor starts to sour, water should be added for 4 ~ 4.5 times every 50 kg of rice or starch to reduce the alcohol concentration in liquor, which is beneficial to the reproduction and growth of acetic acid bacteria and natural vinegar.

4. Coloring of finished products: Generally, vinegar will turn sour and mature after 40-50 days in winter and spring and 20-30 days in summer and autumn. At this time, there is a layer of acetic acid bacteria film on the surface of yeast, which has a pungent sour taste. The vinegar in the upper layer of the mature product is clear and orange-yellow, and the vinegar in the middle and lower layers is milky white and slightly turbid, and the mixture of the two is white finished vinegar. Generally, 450 kg of rice vinegar can be brewed per 100 kg of glutinous rice.

Adding spices such as spiced and sugar to white vinegar is balsamic vinegar. Aging vinegar takes 1 ~ 2 years. Due to the alternating influence of high temperature and low temperature, the concentration and acidity will increase, the color will deepen and the quality will be better.

The technological process is batching → steaming and koji mixing → fermentation in the jar → adding water vinegar → coloring the finished product.

Discussion on ancient vinegar making methods

The raw materials of traditional fermented vinegar in China are glutinous rice and rice (japonica rice) in the south of the Yangtze River and sorghum and millet in the north of the Yangtze River. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato and dried potato are used as substitutes. Raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then ethanol is produced by yeast fermentation, and then ethanol is oxidized by acetic acid bacteria to produce acetic acid.

1, material preparation: There are many kinds of raw materials that can be used in fermented vinegar. Other vinegars mostly use glutinous rice and bran as raw materials, while mature vinegar uses sorghum and bran as raw materials.

2. Flour: Two different varieties of sorghum, Bayeqi and Street Spike, are put into a special pulverizer and crushed to make four to six petals of sorghum flour. The purpose of crushing is to increase the contact surface between sorghum and Daqu, and create good conditions for the later processes such as moistening wheat, gelatinization, saccharification and alcohol fermentation.

3. Moistening: Pour the crushed sorghum powder into the prepared wooden trough, and add bran, with the ratio of bran to sorghum being 1: 1. Stir sorghum flour and bran evenly, and make them as loose as possible when stirring. Add water after stirring evenly, and add water per 100 kg sorghum flour.

4. Cooking: The main purpose of cooking is to accelerate saccharification. After the steamer is aerated, the soaked sorghum bran and bran should be shoveled into the steamer. When shoveling, try to spread it loosely on the bottom of the steamer, which can expand the contact surface between sorghum bran and microorganisms and is conducive to uniform gelatinization. After loading the raw materials, you can start cooking. The whole cooking process takes about two hours, and the sorghum noodles are steamed until there is no sandwich and no stickiness.

5. Cooling: spread the steamed raw materials in a cold dispersion pool, and soak them in hot water at 70-80 degrees Celsius, and the amount of water added is 225% of the raw materials. Let the raw materials soak in water for 20 minutes to make the sorghum noodles fully wet. When cooling, keep the temperature of raw materials above 25 degrees Celsius. When the temperature drops to around 25 degrees Celsius, the cooling is completed.

6. Stirring: fermented vinegar's raw materials will produce a large number of beneficial microorganisms during the fermentation process. In order to fully propagate these microorganisms, we need to add Daqu to the cooked raw materials to meet the conditions of vinegar brewing and fermentation. The key point of this process is that it must be completed before the temperature of sorghum surface drops to 25 degrees Celsius. 25℃ is the most suitable fermentation temperature, which can promote complete saccharification, inhibit miscellaneous bacteria and improve the quality of vinegar. According to the ratio of 100 kg of raw materials, it is mixed with 62.5 kg and ground into powder Daqu, and fully stirred evenly. The application of Daqu greatly enriched the "color and fragrance" of mature vinegar, and played an irreplaceable role in producing the unique taste and taste of mature vinegar.

7. Alcohol fermentation: Put the raw materials into the alcohol fermentation tank, and make them disperse in the tank as much as possible, because the solution made of barley and Daqu needs to be added, and only half of the raw materials need to be filled when canning, and then pour about 65% of the special solution for barley and Daqu into the alcohol fermentation tank, so that the total amount of water added is three times that of the raw materials. In order to make the raw materials in the tank ferment evenly, the raw materials should be fully mixed with Daqu liquor, and the tank should be sealed after being stirred evenly. In the process of sealing the cylinder, it is necessary to cover the whole cylinder with a large plastic sheet, and then seal it tightly along the cylinder mouth with a rope and cover it with a straw mat to prevent the temperature in the cylinder from being too low, which is not conducive to fermentation. Alcohol fermentation is characterized by low temperature fermentation, which is the key link in vinegar making. At this time, the temperature should be controlled at 25-30℃, neither too low nor too high. After about fifteen days, the temperature of raw materials in the tank dropped, and the alcohol fermentation ended. Sorghum bran becomes vinegar grains after alcohol fermentation, commonly known as "yeast".

8. Acetic acid fermentation: Acetic acid fermentation is to increase the degree of acetic acid. When the vinegar fermented by alcohol was opened, we found that the vinegar fermented by water had swelled. After the fermented vinegar is fished out and dried, it can be put into a wicker basket and sent to an acetic acid fermentation workshop for acetic acid fermentation. The vinegar fermented by alcohol is poured into the acetic acid fermentation tank, which only needs to be filled in half a can, which is not suitable for filling. After loading the car, we covered the straw mat and started acetic acid fermentation. During the first few days of acetylation, high temperature fermentation was used to accelerate acetylation. On the second day and the third day, the vinegar particles in the upper part of the tank should be slightly loosened from bottom to top to increase contact with air. On the fourth day, turn the vinegar mash up and down evenly and stir it thoroughly. When turning, rub the vinegar mash with your palm as much as possible to speed up the process of vinegar. I will do it every morning and afternoon in the future. After nine or ten days, acetylation was basically completed. When the temperature of vinegar residue is reduced to room temperature, the acetylation process is completed and the vinegar residue is mature.

9. Fumigation: Fumigation is to smoke and bake aged vinegar on the stove kang, and its function is to organically combine the ester fragrance, fragrance and aging fragrance of aged vinegar; At the same time, fumigation is also one of the important reasons for the unique color of aged vinegar. Compared with other vinegars, fumigated aged vinegar does not need any additional toner.

10, vinegar drenching: After vinegar enters the tank, adding water to reduce the alcohol concentration in the vinegar solution is beneficial to the reproduction and growth of acetic acid bacteria in the air, which is the role of vinegar drenching. Put the white vinegar fermented grains and the black vinegar fermented grains into the vinegar-drenching tank respectively to start vinegar-drenching. Clear water flows into the vinegar-drenching tank filled with white fermented grains, soaked in white fermented grains for 12 hours, then the barrel plug is opened for vinegar-drenching, and the leached vinegar flows into the vinegar-drenching tank filled with black fermented grains for 4 hours, and the released vinegar becomes a semi-finished product. Repeatedly drenching once in the same way, that is, let the semi-finished vinegar flow into the drenching tank filled with white fermented grains again, soak it in white fermented grains for 12 hours, and then let the leached vinegar flow into the drenching tank filled with black fermented grains for 4 hours, and it will become new vinegar without aging. Generally, about 300-350 kg of water is needed for every 100 kg of raw materials when pouring vinegar.

1 1, aging: Although we have made the finished vinegar by dipping it in vinegar, the aged vinegar still needs aging. The advantages of aging can make the new vinegar acetylate and produce the aroma of alcohol and acetic acid. After being drenched with vinegar, the vinegar turns sour, so put the vinegar in the jar. At this time, there is a layer of acetic acid bacteria film on the surface of vinegar, which gives off a pungent sour taste. The vinegar in the upper layer is clear, while the vinegar in the middle and lower layers is raw and slightly turbid. Stir the upper and lower layers evenly, and filter out the suspended matter. The traditional aging process is called "baking in summer and fishing for ice in winter". The aging period is three months, six months and one year, so vinegar is divided into aged vinegar and aged vinegar. Mature vinegar loses a lot of water due to concentration, and has rich fragrance, mild sour taste, purple-black color, cup hanging characteristics and long-term storage quality. After a year of solar evaporation and ice fishing, the concentration of aged vinegar can reach more than 3 times, and the concentration of vinegar is greatly improved, reaching the unique taste of aged vinegar with fragrance and soft acidity.