How is Zhenjiang balsamic vinegar brewed?

Zhenjiang balsamic vinegar is one of the four famous vinegars in China. Its history dates back to 1400 years ago. According to historical records, it was exported from 1909 to Southeast Asia and other places. As a representative of Zhenjiang aromatic vinegar, Hengshun aromatic vinegar won the honor of the first batch of national intangible cultural heritage in 2006. Zhenjiang aromatic vinegar is the main raw material of glutinous rice. After several stages, such as steaming rice, alcohol fermentation, acetic acid fermentation, frying vinegar, pouring vinegar and aging, it has the characteristics of "sour but not astringent, fragrant but slightly sweet, strong color and fresh taste, and the more it is preserved, the more fragrant it is". This film introduces the whole brewing process of Zhenjiang aromatic vinegar to the audience. The selection of raw materials, rice soaking, steamed rice, alcohol and acetic acid fermentation, vinegar frying, vinegar pouring and aging were introduced in detail. I hope that by watching this film, the audience can understand the brewing technology of Zhenjiang balsamic vinegar, so as to have a more intuitive understanding of the advantages of Zhenjiang balsamic vinegar and like it.

Zhenjiang aromatic vinegar is one of the famous vinegars in the south of the Yangtze River, which has the characteristics of "color, fragrance, acid and strong".

1. material

500 kg of glutinous rice, mainly collected from Zhenjiang city and its vicinity; 2 kg of medicinal liquor; 30 kg of wheat koji; 850 kg of bran and 470 kg of rice husk; Stir-fried beige 67.5 kg; Salt 10 kg; Three kilos of sugar.

2. Alcohol fermentation

Raw material processing. Select high-quality rice and put it in the soaking pool, and soak it in clear water15 ~ 24 h.

After soaking, the rice grains need to be soaked.

There is no white heart, take it out and drain it. Steam the drained glutinous rice, and then let it cool at 25℃ in summer and 30℃ in winter. Add 2 kg of medicinal liquor, stir well, put it in the jar, and cover the jar with a straw.

② Low temperature saccharification. When the feed temperature was kept at 3 1 ~ 32℃, the saccharified liquid increased after 60 ~ 72 h, at this time, alcohol and carbon dioxide bubbles were generated, with sugar content of 30%'-35 OA and alcohol volume fraction of 4% ~ 5%.

③ After mixing for 4 days, add water and wheat koji, and the amount of water added is 140% of that of glutinous rice. Controlling the feed temperature at 26 ~ 28℃ is called "post-fermentation". The fermentation time from the addition of medicinal liquor is * * *10'-13 d.

3. Acetic acid fermentation

1 cool. The cold salad was made by solid layered fermentation. Put 165 kg wine mash into a vat, add 85 kg bran and stir it into semi-solid, take about 3 kg mature vinegar with excellent fermentation, add a little rice husk and a ladle of water, stir it fully and evenly, and put it into the center of the accompaniment surface in the vat. Cover each cylinder with about 2.5 kilograms of rice husk, and then ferment for 3 ~ 5 days.

2 pour the cylinder and turn cold. The next day, the rice husk covered on it will be uncovered, and the hot and cold materials on it will be fully mixed with the uncooked cold materials and rice husk below, and moved to another pot, which is called "scooping". After 24 h, add rice husk and turn it down to the next layer, adding about 4kg rice husk each time. A cylinder is divided into 10 layers, and then the original cylinder filled with wine mash becomes empty.

3 shows the bottom. After scooping, acetic acid fermentation reached its climax. At this time, it is necessary to turn over the jars every day, that is, all the vinegar in one jar is accompanied by the overturned person in another jar. It's called showing the bottom. When the acidity no longer rises, it immediately turns to the aging stage of sealed Zhenjiang aromatic vinegar.

age

When the vinegar cheese is ripe, immediately add 2kg of salt into each cylinder, then merge the cylinders, and 10 cylinder will be merged into 7 ~ 8 cylinders, then compact the vinegar, and tightly cover the cylinder with plastic sheets. After vinegar sealing 1 week, change the cylinder 1 time, turn over the cylinder, and seal the cylinder for 20 ~ 30 days.

Pour vinegar

Take vinegar from Zhenjiang aromatic vinegar, put it in a vinegar pouring jar, add fried beige and water, soak for several hours and pour the vinegar.

6. Sterilize the vinegar juice with salt, clarify, heat and boil, put it in a container while it is hot, and seal it.