Folk method of making vinegar

1) The traditional raw materials for vinegar in China are glutinous rice and round-grained rice in the south of the river, and sorghum and millet in the north of the river. Nowadays, broken rice, corn, sweet potatoes, dried groundnuts, potatoes and dried potatoes are used as substitutes. The raw materials are boiled, pasted, liquefied and saccharified to convert starch into sugar, then fermented by yeast to produce ethanol, and then oxidized to acetic acid by acetic acid bacteria fermentation. (2) Vinegar is brewed from sugary raw materials. Grapes, apples, pears, peaches, persimmons, dates, tomatoes and so on. can be used to brew a variety of fruit juice vinegar, honey and molasses can also be used as raw materials. They all require only two biochemical stages:ethanol fermentation and acetic acid fermentation. (3)With ethanol as raw material and acetic acid bacteria added, acetic acid fermentation requires only one biochemical stage. For example, using low white wine or edible alcohol diluted with water as raw material and adopting rapid brewing method, wine vinegar can be obtained in only 1-3 days. (4) White vinegar is made by adding water to edible glacial acetic acid, and then adding seasonings, spices and colorings. It is made into vinegar that has a similar flavor to brewed vinegar. In addition to glutinous rice, there are many other miscellaneous grains, such as sorghum, dried groundnuts, rice bran and wild starch. Due to the different nature of various raw materials, the recipe and processing methods are also different from the glutinous rice vinegar brewing method. The following introduces the process of brewing traditional folk vinegar by using various sundry grains.1. The ratio of raw materials is L, 100 kg of sorghum, 63 kg of big currant, 75 kg of water before steaming, 180 kg after steaming, 100 kg of rice bran, 6 kg of salt.2. 100 kg of dried sweet potato, 50 kg of drum currant, 40 kg of yeast liquid, 50 kg of acetic acid liquid, 275 kg of water before and after steaming, 50 kg of coarse bran, 175 kg of fine bran, 13 kg of salt. 175kg, salt 13kg. 3. 160kg of wet starch residue, 160kg of fresh wine lees, 100kg of wheat bran, 100kg of bran, 40kg of brewers' currant, 20kg of yeast, 12kg of salt. 4. 50kg of rice bran, 50kg of wheat bran, 20kg of brewers' currant, 80kg of acetic acid solution. Second, crushing and steaming instead of brewing raw materials are generally crushed and then steamed process. So that the raw materials to increase microbial contact surface, conducive to fermentation, raw materials uniform paste, accelerate saccharification. Third, stir the yeast to make vinegar. Steamed raw materials are stewed for 15-20 minutes and then spread out. When air-dried to below 40℃, add yeast and yeast liquid and stir 2-3 times to make it uniform. When the temperature drops to 17°C-18°C, you can make the vinegar by hand. Lower temperatures promote saccharification and alcoholic fermentation altogether. The alcohol yield is high. It inhibits stray bacteria and improves the quality of vinegar.4. Fermenting vinegar in jars. Raw materials mixed with wine curd are put into fermentation tanks or altars for fermentation. The first stage is saccharification and alcoholic fermentation. The temperature requirement is 28℃-30℃. After 36 hours of fermentation, it is best to raise the temperature of the product to about 39℃. At the same time turn evenly. And add bran to increase the degree of vegetable looseness and supply oxygen to raise the temperature for vinegar. After about 7 days, the product temperature begins to drop. It shows that the alcohol oxidation is over and the vinegar is basically finished.5. After the finished product is seasoned and vinified in the tank, generally 20-30 days in summer and 40-50 days in winter and spring, the acetic acid becomes sour and mature. At this time, there is a layer of acetic acid bacteria film on the surface of vinegar, with pungent sour flavor. Aged vinegar, the upper layer of vinegar bright yellow, the lower layer of vinegar milky white slightly turbid. The mixture of the two is white vinegar. Generally every 100kg of grain can brew 400kg of white vinegar, the degree of vinegar is 2.5-3g/100ml. the vinegar residue after filtering can be pickled pickles or mixed with fodder to feed livestock and poultry. Add five spices, sugar color, sesame and other seasonings in white vinegar, precipitate and filter to get balsamic vinegar.