Types and characteristics of vinegar

Besides millet, sorghum, glutinous rice, millet, corn, chaff, bran and sweet potato, some fruits such as persimmon, jujube, apple and grape can also be used for vinegar.

Generally speaking, due to the different raw materials and brewing techniques used in vinegar, vinegar produced in different places has its own advantages, different flavors and different effects on human body. Therefore, in the case of a wide variety of vinegar, people should decide according to their own physical needs and use it scientifically. This is good for people's health.

rice vinegar

The main raw material is rice, and the more rice it contains, the stronger the taste of vinegar. Yellow and brown in color, fragrant in smell, mild in nature and soft in taste. Rice vinegar is often used as the foundation of traditional Chinese medicine. General vinegar and pure rice vinegar can be identified by labels. Rice vinegar contains a variety of rice essence components and rich amino acids, which can be expected to have a good effect on human health.

In addition, by the way, in the northern rural areas of China, many families use millet as vinegar, which has a unique flavor.

Coarse rice vinegar

It belongs to a kind of rice vinegar. Because of its good effect on human health, it has been a best seller in the market and can be seen almost everywhere. The main raw material of coarse rice vinegar is coarse rice without finishing, so the amino acids and other organic acids contained in the germ are well preserved. Coarse rice vinegar is thicker in color and tastes better than rice vinegar.

Grain vinegar

Generally speaking, rice vinegar and coarse rice vinegar belong to one kind of grain vinegar. Usually, vinegar made of more than two kinds of grain is called grain vinegar, and the raw materials used are usually rice, wheat, distiller's grains, corn and so on.

Seasoned with sugar and vinegar

The main raw materials are special, neither grain nor fruit, but maltose, distiller's yeast and water, sealed in a jar and fermented at high temperature. Sweet and sour vinegar is light in color, sour but not sweet, lacking fragrance and difficult to preserve, which is not as good as other vinegars.

malt vinegar

The main raw materials are barley, wheat and corn. It is named because malt (germinated barley) is added after raw materials are saccharified. It can be said that it is vinegar made from beer without hops. Malt vinegar dissolves amino acids contained in barley and has a unique flavor similar to beer.

Fumigating vinegar

Because of its dark color, also known as black vinegar, it has a smoky smell, and it is added with star anise and pepper, so it tastes good and people like it very much.

Coix lachryma vinegar

It is brewed with Chinese herbal medicine Coicis Semen as the main raw material. Its taste and fragrance are very light, and it has no side effects, so it is suitable for all kinds of dishes and drinks.

Apple Cider Vinegar

This vinegar is made from cooked apple juice and wine. It contains calcium and other minerals contained in apples. Unlike grain vinegar, apple vinegar contains no amino acids, only malic acid, an organic acid with a slight apple flavor, which is suitable for salads, fruit juice, mayonnaise and drinks. The beneficial effect of apple vinegar on human health mainly lies in the same effect as apple.

grape vinegar

Simply put, grape vinegar is vinegar made by further fermenting wine. Grape vinegar is usually made from grape juice and fermented with alcohol. The main ingredient is tartaric acid contained in grapes, which has a smell similar to wine.

Lemon vinegar

It is an indispensable condiment when eating hot pot, and keeps the flavor of lemon, orange and other juices. The main ingredient is citric acid.