Vinegar brewing method

Vinegar brewing method

Vinegar brewing method, vinegar is an essential condiment for every family, according to historical data vinegar in China's development history has been three thousand years, and from the health aspects of vinegar can also soften blood vessels, so you know what the brewing method of vinegar.

Vinegar brewing method 1

Soak glutinous rice

Soak glutinous rice, require the rice grain soaked without white heart, drained after steaming, mixed with human wine medicine, with grass cover to seal the tank, to prevent contamination and pay attention to heat preservation.

Mixing and Fermentation

Add bran to the mash and mix it well, take the right amount of fermented mature vinegar grains, add a little rice husk and water, and ferment.

Fermentation over spoon

After 3-5 days of fermentation, remove the top layer of rice husk, mix the grains with the bottom layer of grains and add the appropriate amount of rice husk, and then over spoon.

Aging

Add salt to the tank and make the tank full of grains to make the tank full of grains and a layer of salt on the surface of grains, and the mouth of the tank is sealed tightly with a plastic sheet to make the aging.

Sealed storage

After aging the vinegar grains with water and color immersion, the head juice vinegar sugar stirring, clarification and filtration, heating and boiling into containers sealed storage.

Vinegar brewing method 2

1, soak glutinous rice, require the rice grain soaked without white heart, generally 24 hours of soaking in winter, 15 hours in summer, spring and fall 18-20 hours. Then fish out into the basket, rinse repeatedly with water. After draining and steaming, it is required to be cooked through, not burnt, not sticky, not pinched. Steamed rice removed with cool water to cool, winter to 30 ℃, 25 ℃ in summer, and then mixed with human liquor medicine, mixing well after loading the tank nest into a "V" type, and then seal the tank with a grass cover to prevent contamination and pay attention to heat preservation.

2, the wine mash add bran mix, take the fermented mature vinegar grains appropriate amount, add a little rice husk and water, fully mixed with hand rubbing, put in the center of the grains, and then a layer of rice husk, do not need to add a cover, for fermentation.

3, 3-5 days after fermentation, it will be on the compound rice husk uncovered, the top of the hot ` spirits of the material and the lower spirits of the material and then add the appropriate amount of rice husk fully mixed, for the spoon, a tank of material spirits 10 times layer by layer over the end of the day, once a day, each time all add the appropriate amount of rice husk, and make up for part of the warm water. Over the spoon finished, the original tank "bottom", all the grains of material over to another tank.

4, vinegar grains ripe, immediately add salt to the tank, and spell tank, so that the tank is full of grains, grains on the surface of a layer of salt, the mouth of the tank with a plastic sheet sealed tightly, for aging. Seven days after sealing the cylinder, and then turn the cylinder once, the entire aging period of 20-30 days, the longer the aging time, the better the flavor.

5, the aging vinegar grains with water and color soaking, dripping vinegar, adopting the method of set dripping, circulating bubble dripping, dripping vinegar three times in each tank. Add sugar to the head juice vinegar to stir and melt, filter after clarification, heat and boil, put into the container while it is hot, and seal and store.

Expanded Information:

Legend has it that in the ancient state of Zhongxing, which is the present-day Shanxi Province, there was a place called Dukang. Yuncheng County, a man named Du Kang invented wine. His son, Heita, also learned wine-making techniques from Dukang.

Later, Heita led his clan to move to Zhenjiang in present-day Jiangsu Province. There, after brewing wine, they thought it was a pity to throw away the lees, so they stored them and soaked them in a jar. At the twenty-first hour of the twenty-first day of the year, when the tank was opened, a fragrance that had never been smelled before came to the nostrils. In the rich flavor of the temptation, the black tower tasted a mouthful, both sweet and sour, the flavor is very beautiful, it is stored as "seasoning pulp".

The black tower of the twenty-first plus "You" word to name this sour water called "vinegar".

According to the different production methods of vinegar, vinegar can be divided into brewing vinegar and prepared vinegar.

Prepared vinegar is made by adding water, acidifier, seasoning, flavoring, and food coloring to edible glacial vinegar, which only has certain flavoring function.

And brewing vinegar is made from grain as raw material, through microbial fermentation, its nutritional value and mellow flavor is far more than the prepared vinegar, with flavoring, health care, medicinal, medical and other functions.

Vinegar Brewing Method 3

Traditional Brewing Vinegar

China's traditional vinegar brewing raw materials, south of the Yangtze River to glutinous rice and rice (round-grained sticky rice), north of the Yangtze River to sorghum and millet. Now more broken rice, corn, sweet potatoes, sweet potatoes, dried potatoes, potatoes, dried potatoes and other substitutes. Raw materials by steaming, pasting, liquefaction and saccharification, so that the starch is converted into sugar, with yeast to make fermentation to generate ethanol, in the role of acetic acid bacteria to make ethanol fermentation, the oxidation of ethanol to generate acetic acid.

Brewing vinegar from sugary raw materials

Various kinds of fruit juice vinegar are brewed by using grapes, apples, pears, peaches, persimmons, dates, tomatoes and so on, and honey and molasses can be used as raw materials as well. They all need to go through only two biochemical stages of ethanol fermentation and acetic acid fermentation.

Ethanol vinegar

Ethanol as raw material, plus acetic acid bacteria only through the acetic acid fermentation a biochemical stage. With low white wine or edible alcohol diluted with water as raw materials, the application of quick brewing method of vinegar, 1 day to 3 days will be wine vinegar.

Edible Glacial Acetic Acid Configuration

Edible glacial acetic acid with water is formulated into white vinegar, and then seasoning, spices, coloring, and other things, so as to become vinegar with a flavor similar to that of brewing vinegar.