How to make vinegar? Production process?

Raw material formula: 50 kg of glutinous rice and 2 kg of distiller's yeast (sweet distiller's yeast or distiller's yeast, which is ground into powder when used).

Soaking: Soak the glutinous rice with clear water, and the water level is 20 cm higher than the rice layer.

Steamed rice: Rinse the soaked glutinous rice with water, drain a little water and serve steamed rice.

Stir-fry: After the rice is cooked, wash it with clear water to cool down, drain the water and spread it on a bamboo mat.

Fermentation: put the rice mixed with distiller's yeast into a jar, wrap sacks or straw mats around the jar to keep warm in winter and spring, ventilate and dissipate heat indoors in summer and autumn, and keep the room temperature at 25-30℃. After 24 hours, you can smell a slight bouquet; After 36 hours, the liquor oozed, golden in color, sweet and slightly sour in taste, and fragrant in wine, indicating that the fermentation was normal.

Acetalization: In the process of in-tank fermentation, in order to make saccharification complete, it is necessary to continue fermentation for 3-4 days to promote the production of more alcohol. When the liquor starts to sour, 200-225 kilograms of water should be added to every 50 kilograms of steamed rice to reduce the alcohol concentration of liquor, which is beneficial to the reproduction and growth of acetic acid bacteria in air and natural vinegar.

Finished product: After the vinegar is put into the tank, it will turn sour and mature for 20-30 days in summer and autumn and 40-50 days in winter and spring. At this time, there is a layer of acetic acid bacteria film on the surface of vinegar, which has a pungent sour taste. The upper layer of vinegar is clear and orange, while the middle and lower layers are milky white and slightly turbid. Mix them evenly, add spiced seasoning and sugar color into white vinegar, precipitate and filter to get fragrant vinegar. Mature vinegar should be stored for 1-2 years.

vinegar

It is a traditional condiment in major cuisines in China. According to the existing written records, the working people of the ancient Han nationality used Qu as a starter to ferment vinegar. Oriental vinegar originated in China. According to the literature, the history of brewing vinegar is at least 3000 years. "Vinegar" was called "vinegar", "acyl" and "bitter wine" in ancient China. "Unitary" is the earliest word "wine" in Oracle Bone Inscriptions. At the same time, calling "vinegar" bitter wine also shows that "vinegar" originated from "wine".

The famous vinegars in China are Guangling Debenbao Vinegar, Qishan Vinegar, Shanxi Mature Vinegar, Baoning Vinegar, Zhenjiang Vinegar, Tianjin Liu Du Vinegar, Fujian Yongchun Vinegar, Henan Old Turtle Vinegar, Redmi Vinegar, Raw Vinegar, etc. Drinking vinegar often can relieve fatigue, and vinegar can also treat colds. The four famous vinegars in China are: Shanxi Mature Vinegar, Baoning Vinegar, Zhenjiang Fragrant Vinegar and Yongchun Mature Vinegar.