Activity exploration: 1. Look up information on the Internet to understand the development history of vinegar and vinegar in China and the influence of vinegar on people's health. 2. Understand the pr

Activity exploration: 1. Look up information on the Internet to understand the development history of vinegar and vinegar in China and the influence of vinegar on people's health. 2. Understand the present situation of fruit vinegar in China. China is the hometown of vinegar, and the use of vinegar has a long history in China. China is the first country in the world to make vinegar from grains. There is a saying by predecessors that "seven things to open the door, rice, oil, salt, sauce and vinegar tea", which shows that vinegar has played an important role in people's lives since ancient times in China. According to legend, in Xingguo (now Yuncheng County, Shanxi Province) in ancient China, a man named Du Kang invented wine, and his son Heita learned wine-making technology from him. Later, Heita led the clan to move to what is now Zhenjiang City, Jiangsu Province. There he felt it was a pity to throw away the distiller's grains, so he soaked them in a jar and stored them. 2 1 No.1 opened the jar, and an unprecedented fragrance came to the nose. Under the temptation of rich fragrance, Heita couldn't help tasting it. It is sweet, sour and delicious, so it is stored as a sauce. What is the name of this sauce? He wanted to put the 2nd1day in the right place, so he named this flavored sour water "vinegar" by adding the word 2 1. It is said that until today, the time limit for brewing a batch of vinegar in Zhenjiang Hengshun Sauce and Vinegar Factory is still 2 1 day. China people have a history of more than 3,000 years, and the records in Zhou Li are from 65,438 BC to 0058 BC. During the Zhou Dynasty, there was an official in charge of vinegar administration in the imperial court-"acne man". During the Northern and Southern Dynasties, vinegar was regarded as a luxury, and seasoning with vinegar became the standard of banquet grade. During the Tang and Song Dynasties, the vinegar industry developed greatly, and vinegar entered people's homes. When Jinyang (Taiyuan) was founded in 479 BC, there had been a certain scale of vinegar workshops (textual research by Hao Shuhou). Jia Sixie, a famous agronomist in the 5th century A.D., described in detail the technological methods of fermented products such as vinegar in Qi Yao Min Shu. During the Ming and Qing Dynasties, the brewing technology of vinegar reached its peak. In the early years of Hongwu (AD 1377), Zhu Jihuan, the grandson of Zhu Yuanzhang, founded the famous vinegar workshop "One Yuan Qing" to brew palace vinegar. During the Shunzhi period in the early Qing Dynasty (1644 ~ 16 1), King Shanxi founded the "Mei Juhe" workshop, which was constantly innovating. Drying in summer and fishing in winter increase the sour taste and flavor of vinegar, and the vinegar aged every other year is named "aged vinegar". After that, the process of "smoking" was added before the process of "pouring vinegar", and the white vinegar was changed into smoked vinegar, so the flavor changed qualitatively, the aroma doubled and the color was rich. Wang also referred to Fenjiu brewing technology, selected the best local sorghum as raw material, and summed up a set of sorghum vinegar brewing technology, which has been preserved by mature vinegar production enterprises to this day []. China has a vast territory, rich products and different climates in the north and south. According to their own history, geography, products and habits, various regions have created a variety of distinctive vinegar-making techniques and brand vinegars in the long-term production practice, such as Shanxi aged vinegar, Zhenjiang aromatic vinegar, Fujian red rice aged vinegar, Sichuan Baoning bran vinegar, Jiangsu and Zhejiang rose vinegar, Kazuo aged vinegar, Beijing smoked vinegar, Shanghai rice vinegar, Dandong white vinegar and other famous vinegars. China traditional vinegar brewing technology has its own characteristics in material selection and operation, but compared with foreign vinegar brewing technology, it has the following characteristics: using cereal agricultural and sideline products as the main raw materials (such as sorghum, glutinous rice, bran, etc. ), Daqu or medicated leaven is used as starter, and solid-state natural fermentation technology ("bilateral fermentation") is often used for saccharification, with long fermentation period, strong sour taste and strong ester fragrance, and aging or smoking is used. Our ancestors were able to successfully brew all kinds of vinegar without knowing what microorganisms were in the past. This is because they have mastered the technology of enriching fermentation microorganisms and brewing conditions including temperature, moisture and ventilation through long-term practice and cleverness and diligence. However, its manual workshop-style brewing technology, sensory experience-based process management, simple and backward production equipment and strong seasonal production cycle will inevitably lead to poor sanitary conditions, high labor intensity, low productivity and unstable quality.