Native vinegar

Main raw materials: 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.

Tools: distillation tank, jar, jar.

Production method:

1. Soak glutinous rice so that the water layer is about 20 cm higher than the rice layer. Soak 12 ~ 16 hours when the temperature is lower than 15℃ and 8 ~ 10 hours when the temperature is lower than 25℃.

After soaking, put the rice on the steamer until the steam rises, then steam it for 10 minute, then sprinkle a proper amount of water on the rice layer, and steam it for 10 minute until the rice grains swell and shine, which proves that the rice grains are cooked, and then stop steaming. Rinse the steamed rice with clear water, let the rice grains cool, drain the water, spread the rice on the bamboo mat, and mix in the starter.

2. The jar for brewing wine should be a pot with a small mouth and a big belly. Pour the glutinous rice mixed with distiller's yeast into the jar. When the temperature is low, the altar should be insulated with sacks or straw mats, and when the temperature is high, pay attention to ventilation and heat dissipation. The optimum temperature of the brewing chamber is 25℃ ~ 30℃. /kloc-after 0/2 hours, the microorganisms in the koji gradually multiplied, and after 24 hours, the wine could smell slightly, and after 36 hours, the wine gradually oozed out, with golden color and sweet and slightly sour taste.

3. Saccharification and alcoholization are carried out at the same time in the fermentation process, 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 liquor starts to sour, adding 4 times of water to 50 kilograms of glutinous rice to reduce the alcohol concentration is beneficial to the reproduction and growth of acetic acid bacteria and natural vinegar.

4. By fermentation in a vat, vinegar will turn sour and mature within 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.

Extended data:

The main working procedures of vinegar production are batching, steaming and mixing koji, fermentation in the jar, adding vinegar water and coloring the finished product. Vinegar has a wide range of raw materials, as long as it contains starch, sugar and alcohol, it can be used to make vinegar. Corn, sorghum, broken rice, wheat, sweet potato, potato, Jerusalem artichoke and various sugar grains and distiller's grains are all good raw materials for making vinegar.

Vinegar is an indispensable condiment in people's life, which has health care function. In the process of vinegar production, the best koji-making time is mid-August and the temperature is 28-30℃. ?

Steps of koji making:

1. Soak wheat, sesame seeds and mung beans, break them and steam them.

2. Soak Vitex negundo leaves and Zanthoxylum bungeanum leaves for 2 hours.

3. Put all the auxiliary materials into the container, add water and stir until they are held together and scattered when landing.

4. Put the stirred distiller's yeast into a mold to make a block.

5. Put the starter blank on the firewood, cover it with a sack, and put it in the shade for 4-6 days, and yellow-green mold will appear.

6. Dry the koji and store it in a cool place.

The process of alcohol fermentation is divided into three stages: the early stage of fermentation is the period of rapid propagation of yeast. The main fermentation period is the period when glucose is converted into alcohol and carbon dioxide gas is produced under the action of alcoholase, and the temperature rises, but it does not exceed 30-40℃. You can stir and ferment with a wooden shovel to realize mechanical cooling once a day. In the late stage of fermentation, alcohol reached a certain accumulation, sugar was basically exhausted and fermentation was slow. The whole process takes about a month.

The main reaction of acetic acid fermentation is that alcohol generates acetic acid under the action of acetic acid bacteria. Because acetic acid bacteria are aerobic microorganisms, it is necessary to turn fermented grains constantly, reduce the temperature of fermented grains while increasing air, and turn fermented grains once a day. After seven days, when the acetic acid content reaches 7-8%, the fermentation can be terminated with 3% salt. The fermentation temperature of acetic acid is controlled at 28-30℃.

Vinegar is one of the main condiments in cooking, which is mainly sour and fragrant and has a wide range of uses. It can remove fishy smell and relieve boredom, increase umami and fragrance, reduce the loss of vitamin C during food heating, and dissolve calcium in cooking raw materials, which is beneficial to human absorption and has certain nutritional and health care effects. Because of the different raw materials and manufacturing methods, the taste characteristics of the products are also different.