4 Great Uses for Good Vinegar! Teaching you to distinguish between brewed vinegar and synthetic vinegar

Xu Maoban; Gulili (brewer, lecturer) Types and Classification of Vinegar Vinegar is the most commonly used sour seasoning in daily life, and there are four major sources of raw materials for its brewing, including sugary fruits (fruits), starchy grains, wines, and diluted alcohols. After these raw materials are processed, they are converted and fermented into ethanol (alcohol), and then oxidized into acetic acid by the action of acetic acid bacteria. Vinegar is the application of pure acetic acid bacteria, so that the wine conversion fermentation made, containing acetic acid 3 to 5 degrees. However, synthetic vinegar is generally sold on the market by diluting acetic acid with water, matching it with other appropriate seasonings, and sometimes coloring it with soy sauce to make various vinegar products. Vinegar made by brewing is a sour seasoning containing acetic acid, but it is different from the artificial dilute solution of acetic acid. It contains other playful and non-playful organic acids, sugars, amino acids, esters, and other ingredients with aromatic and delicious flavors. Vinegar quality identification, selection and preservation of vinegar products should be purchased with the following items to identify its quality: look at the color: high-quality vinegar should be required for the amber, reddish-brown or blackish-purple, and shiny. Smell: good quality vinegar with aroma and sourness, no other smell. Taste: high-quality vinegar acidity is high, but no *** feeling, sour and soft, slightly sweet, not astringent, no other odors, long aftertaste, concentration is appropriate. Sediment: high-quality vinegar should be transparent and clear, the concentration is appropriate, there is no suspended matter, sediment, mold flowers floating film. If it is pure folk brewing, mostly because there is no good filtration equipment, consumers can mostly allow a little sediment present. Bottled vinegar and bulk vinegar: vinegar from the factory, bottled vinegar within three months shall not have mold and flowers floating film and other deterioration phenomena. Bulk vinegar shall not have deterioration phenomenon such as moldy flower floating film within one month. Fake vinegar: Most of the vinegar is made by mixing glacial acetic acid directly with water, with light or black color, and when the bottle is opened, the sour gas rushes to the eyes, with no aroma and thin taste, besides the sour taste, there is obvious bitter and astringent taste, and there are often precipitates and suspended matters. How to identify brewing vinegar or synthetic vinegar? It is not allowed to judge by the color, the current artificial processing of vinegar, will be added to adjust the confusion of coloring and spices, and even add thickener or sugar to increase the concentration of the color, can not be trusted. In the judgment of foam, two bottles should be shaken at the same time and left to observe at the same time to be more accurate, as long as the vinegar bottle is added with a considerable amount of sugar, it can be shaken out of the foam. Storage method of vinegar Bottles and jars of vinegar must be clean, waterless and oilless. Add a few drops of white wine and a small amount of salt into the bottle of vinegar and mix it well, it can make the vinegar fragrant and not easy to grow white mold, and can be stored for a long time. Add a little sesame oil into the bottle of vinegar to cover the surface with a thin film of oil and reduce the contact of air, which can prevent the vinegar from moldy and deteriorating. Putting a section of white onion or a few onion petals in the bottle of vinegar can also play the role of mold prevention. Vinegar should not be served with copper, which will make the chemical change between copper and acetic acid, and produce copper acetate and other substances, which is unfavorable to human health. The wonderful use of vinegar to onion flavor: cut onions, hands left onion flavor, dipped in some vinegar to wash can be eliminated. Make cauliflower white: cook cauliflower, drop a few drops of vinegar, cauliflower will be more white. For lotus root: cut lotus root, dipped in vinegar water can make the lotus root after cooking color white and not black. Remove fishy: cooking fish, the last drop of vinegar can remove the fishy flavor. Xu Maowan; Gulili (brewer and lecturer) Types and Classification of Vinegar Vinegar is the most commonly used sour seasoning in daily life, and the source of raw materials for its brewing has four major categories, including sugary fruits (fruits), starch-containing grains, wines, and diluted alcohols. After these raw materials are processed, they are converted and fermented into ethanol (alcohol), and then oxidized into acetic acid by the action of acetic acid bacteria. Vinegar is the application of pure acetic acid bacteria, so that the wine conversion fermentation made, containing acetic acid 3 to 5 degrees. However, synthetic vinegar is generally sold on the market by diluting acetic acid with water, matching it with other appropriate seasonings, and sometimes coloring it with soy sauce to make various vinegar products. Vinegar made by brewing is a sour seasoning containing acetic acid, but it is different from the artificial dilute solution of acetic acid. It contains other playful and non-playful organic acids, sugars, amino acids, esters, and other ingredients with aromatic and delicious flavors. Vinegar quality identification, selection and preservation of vinegar products should be purchased with the following items to identify its quality: look at the color: high-quality vinegar should be required for the amber, reddish-brown or blackish-purple, and shiny. Smell: good quality vinegar with aroma and sourness, no other smell. Taste: high-quality vinegar acidity is high, but no *** feeling, sour and soft, slightly sweet, not astringent, no other odors, long aftertaste, concentration is appropriate. Sediment: high-quality vinegar should be transparent and clear, the concentration is appropriate, there is no suspended matter, sediment, mold flowers floating film. If it is pure folk brewing, mostly because there is no good filtration equipment, consumers can mostly allow a little sediment present. Bottled vinegar and bulk vinegar: vinegar from the factory, bottled vinegar within three months shall not have mold and flowers floating film and other deterioration phenomena. Bulk vinegar shall not have deterioration phenomenon such as moldy flower floating film within one month. Fake vinegar: Most of them are made by mixing glacial acetic acid directly with water, with light or black color, sour gas in the eyes when the bottle is opened, no aroma, thin taste, in addition to the sour taste, there is obvious bitter and astringent taste, and there are often precipitates and suspended matter. How to identify brewing vinegar or synthetic vinegar? It is not allowed to judge by the color, at present, the artificial processing of vinegar, will add coloring and spices to adjust the confusion, and even add thickener or sugar to increase the concentration of color, can not be trusted. In the judgment of foam, two bottles should be shaken at the same time and left to observe at the same time to be more accurate, as long as the vinegar bottle is added with a considerable amount of sugar, it can be shaken out of the foam. Storage method of vinegar Bottles and jars of vinegar must be clean, waterless and oilless. Add a few drops of white wine and a small amount of salt into the bottle of vinegar and mix it well, it can make the vinegar fragrant and not easy to grow white mold, and can be stored for a long time. Add a little sesame oil into the bottle of vinegar to cover the surface with a thin film of oil and reduce the contact of air, which can prevent the vinegar from mildewing and deteriorating. Putting a section of white onion or a few onion petals into the bottle of vinegar can also play the role of mold prevention. Vinegar should not be served with copper, which will make the chemical change between copper and acetic acid, and produce copper acetate and other substances, which is unfavorable to human health. The wonderful use of vinegar to onion flavor: cut onions, hands left onion flavor, dipped in some vinegar to wash can be eliminated. Make cauliflower white: cook cauliflower, drop a few drops of vinegar, cauliflower will be more white. For lotus root: cut lotus root, dipped in vinegar water can make the lotus root after cooking color white and not black. Remove fishy: cooking fish, the last drop of vinegar can remove the fishy flavor. Pineapple Vinegar

Pineapple is a traditional fruit in Taiwan, which can be found in the market all year round, and these pineapples are almost all improved, fragrant and sweet. Because the pineapple aroma is accepted by the public, there are many related products, ranging from pineapple enzymes (antibiotic substitutes) for medical, food, and feed additives, pineapple preserves, juice drinks, and bakery products, and so on, especially pineapple vinegar and pineapple wine brewed by the private sector. Early Taiwan fruit vinegar market are mainly pineapple vinegar, mainly pineapple enzyme confirmed anti-inflammatory effect, consumption does have therapeutic effect. Finished portions 400cc tools

Fermenter (1800 ㏄) 1 sealing cloth 1 plastic bag 1 rubber band 1 pineapple 1 kg (600g) sugar 75g (if the pineapple juice sugar level in 12 degrees or more, do not need to add additional sugar) wine yeast 0.5g (brewing to add, soaking does not need to be added) acetic acid bacteria 60cc steps Pick pineapple, remove the impurities, Pick pineapple, remove impurities, peel, cut into pieces, and place in fermenter to break up. (After squeezing the juice, then filter the juice. For home style, you can just peel, dice or crush the pineapple without juicing first, and then juice it after the fermentation is completed and let it be filtered and clarified. This filtrate is heated at 60?65°C and kept at that temperature for 20?30 minutes (15 minutes at 70°C) to sterilize it, as the flavors can easily escape if the temperature is too high. At the same time, the gelatinous material in the juice solidified by heat can be filtered while hot, and the juice can be clarified. Measure the sugar level of pineapple juice with a sugar meter, subtract the sugar level of pineapple juice with sugar level of 25 degrees, equal to the sugar level to be supplemented, converted to the amount of sugar to be added. Add sugar to pineapple juice, and cook over low heat to melt. When the sugar water cools down to 30℃, pour it into the fermenter. Or just pour it into the fermenter without dissolving the sugar. Then cool it down to 28?30℃ and inoculate with pure culture of fruit yeast. (The pH value should be 3.0 to 4.2. Generally, homebrewers use the original juice directly and adjust the sugar level at most, but seldom adjust the pH value.) (Steps 2 and 3 are usually omitted in homebrewing. (In foreign countries, pectin decomposition enzymes are often added to remove pectin, or use sulfur dioxide to kill bacteria, unless the factory production is large quantities need to be added, if it is a home production, I do not think it needs to be added) Wine with fruit yeast according to the program activation standby. Put the activated yeast into the fermentation tank (or cherry jar) and mix well. On the first day, cover with a cotton cloth and ferment aerobically. On the second day, the tank is covered with a plastic sheet for anaerobic fermentation, and the plastic sheet is tightened with a rubber band. Fermentation about 4?5 days after the end of fermentation, alcohol content in the mash 5.0?6.5 degrees (because the natural pulp or juice of the original sugar or sweetness of about 11?17 degrees, generally every 2 degrees of sugar can be fermented into 1 degree of alcohol, the rest of the sugar into the amount of residual sugar, to stay in the liquor). Then heat it to 55?60 ℃, maintain 20?30 minutes, and be sterilized (or 70 ℃ for 15 minutes), quickly cooled down to 25?30 ℃ (sterilized flavor is more simple and no mixed flavors, the general family in the brewing often ignored the sterilization step, you can also do the same success, but the fermentation process is more likely to be contaminated). Preparation for acetic acid fermentation. When inoculating acetic acid bacteria (inoculation amount at least 10%), the acetic acid content of acetic acid fermentation mash must be above 1 degree, if the acidity is too low, the film-producing yeast will invade and make the fermentation fail. When the amount of seed vinegar is insufficient, ready-made vinegar should be added to increase the acidity. During acetic acid fermentation, the temperature should be kept at 30℃ and clean air should be provided. The fermentation will be finished in about 20 to 40 days (it is better to measure the acidity to see whether the fermentation is finished or not). Vinegar products should not be cloudy, so before filtration, it should be left to settle, and 2% diatomaceous earth can be added to filter the vinegar (family practice, when harvesting, the top layer of clarified vinegar should be collected first, and then the bottom layer of dregs should be filtered by squeezing the filter bag and letting it settle, and then take the top layer of clarified liquid). This article is excerpted from "This is what brewing vinegar"/Xu Mao-wang; Gulili (brewer, lecturer) / Happiness Culture