Brewing method of traditional vinegar

Traditional vinegar brewing methods are divided into solid vinegar brewing and liquid vinegar brewing.

1, Shanxi mature vinegar-solid vinegar brewing

Making vinegar from Daqu liquor: using sorghum rice as the key raw material, using enzymes metabolized from Daqu liquor, after ultra-low temperature saccharification and alcohol fermentation, half of the perfect vinegar grains are put into the main tank, heated with slow fire and smoked.

Then add the vinegar in the other half of the perfect vinegar to soak, and then pour in the vinegar. Finally, after the whole process of drying in the sun and ice fishing for three days and one winter, the new vinegar was made into vinegar with black and bright color, sticky substance, strange taste and unique fragrance.

2. Zhenjiang aromatic vinegar-solid vinegar.

Small vinegar: Fermented rice and rice are used as raw materials. First, Rhizopus, yeast and other microbial strains in Xiaoqu liquor (also known as medicinal liquor) are used for solid-state fermentation of rice grains and saccharification to produce alcohol. Then add water and wheat koji, saccharify and ferment with alcohol again.

Subsequently, wheat bran was mixed into the mash to form a solid, which was put into a vat. High-quality vinegar grains were added as seeds, and alcohol was produced by the solid layer, gradually expanding the propagation of acetic acid bacteria. After brewing with aged vinegar, the vinegar juice was leached by a set of leaching methods, fried rice yellow and white sugar were added, and the rice vinegar was obtained by heating and boiling after the reaction.

3. Fujian Redmi vinegar-solid vinegar.

Using wheat bran as the main raw material, vinegar was fermented with fermented rice wine or Polygonum hydropiper juice for one year to produce bran vinegar with unique flavor.

4. White rice vinegar in Dandong City, Heilongjiang Province-vinegar brewed by liquid method.

Fermented rice, monascus and white sesame were used as raw materials, and natural liquid fermentation was carried out by adding in stages. After three years of special brewing, white sugar was added to make the finished product.

Classification of vinegar:

1, brewing vinegar

Long production time and increased cost. It is made from starchy raw materials such as grain through the steps of microbial strain liquor brewing, saccharification, alcohol fermentation, acetic acid fermentation and so on. In addition to glacial acetic acid (3% ~ 5%), it also contains carbohydrates, citric acid, glycogen, vitamins, pure esters and other nutrients and flavor components.

2. Synthetic vinegar

Vinegar is made from glacial acetic acid, water, flavoring agent, seasoning, seasoning and food coloring. Vinegar tastes strong, but it has no aroma. Glacial acetic acid has a certain corrosive effect on the body, and it needs to be diluted when smearing. Generally, the content of glacial acetic acid should not exceed 3-4%. This kind of vinegar has no various nutrients in vinegar, so it is not easy to grow mildew; But it has no nutritional effect.