What are the production methods and raw materials of vinegar?

Besides glutinous rice, there are many miscellaneous grains, such as sorghum, dried sweet potatoes, rice bran and wild starch. Because of the different properties of various raw materials, the formula and processing method are also different from the brewing method of glutinous rice vinegar. The following introduces the traditional folk vinegar brewing technology using various miscellaneous grains.

I. Proportion of raw materials

1, sorghum 100 kg, Daqu 63 kg, water consumption before steaming 75 kg, steamed 180 kg, chaff 100 kg and salt 6 kg.

2. Dry sweet potato 100 kg, drum koji 50 kg, yeast liquid 40 kg, acetic acid liquid 50 kg, water consumption before steaming 275 kg, water consumption after steaming 125 kg, coarse bran 50 kg, fine bran 175 kg and salt 13 kg.

2. Crushing and cooking

Generally, substitute brewing has to go through the process of crushing and steaming. Increasing the microbial contact surface of raw materials is beneficial to the fermentation and gelatinization of raw materials and accelerates saccharification.

Third, mixing koji to make vinegar

Stew the steamed ingredients for 15-20 minutes, and then spread them out. When the temperature is lower than 40℃, add distiller's yeast, yeast and yeast liquid, and stir for 2-3 times to make it uniform. When the temperature drops to 17℃- 18℃, vinegar can be made manually. Lower temperature can promote complete saccharification and alcohol fermentation. Alcohol production is high. It can inhibit miscellaneous bacteria and improve the quality of vinegar.

Fourth, ferment in a jar.

The raw materials after koji mixing are put into a fermentation tank or jar for fermentation. The early stage is saccharification and alcohol fermentation. The required temperature is 28℃-30℃, and after 36 hours of fermentation, it is best to raise the product temperature to about 39℃. At the same time, turn it evenly. And add chaff to increase the looseness of vegetables, supply oxygen and heat up, so as to facilitate vinegar. After about 7 days, the product temperature began to drop. It shows that the oxidation of alcohol is over and acetylation is basically completed.

Verb (abbreviation for verb) seasoning of finished products

After the vinegar is put into the tank, it will turn sour and mature in 20-30 days in summer and 40-50 days in winter and spring. At this time, there is a layer of acetic acid bacteria film on the surface of vinegar, which has a pungent sour taste. Old vinegar, the upper vinegar liquid is clear and yellow, and the middle and lower vinegar liquid is milky white and slightly turbid. The mixture of them is white vinegar. Generally, 400 kg of white vinegar can be brewed per 100 kg of miscellaneous grains, and the degree of vinegar is 2.5-3 g/100 ml.

The filtered vinegar residue can be pickled with sauerkraut or mixed with livestock feed. Add spices, sugar, sesame and other condiments into white vinegar, and then precipitate and filter to get balsamic vinegar.

Other fruit vinegars with a long history, such as persimmon vinegar, do not add other condiments. This is a production method different from other vinegar.

history

Vinegar, like salt, can be produced by itself in the natural environment, and there are records of vinegar left in Babylon. Generally speaking, eastern countries brew vinegar with grains, while western countries brew vinegar with fruits and wine. In China, it is generally believed that vinegar was brewed in the Western Zhou Dynasty, but some people think that vinegar originated in Shang Dynasty or earlier. Acyl was called vinegar in Han Dynasty. In the Middle East, vinegar appeared in ancient Egypt.

Because they are all fermented and brewed, to some extent, wine and vinegar can be considered to be in the same strain. All ancient civilizations that can make wine generally have the ability to make vinegar, because in chemistry, alcohol is ethanol, and acetic acid can be formed through aerobic fermentation. In the brewing process, vinegar can only be made by fermenting the wine again.

classify

Due to the differences in raw materials, technology and eating habits, the taste of vinegar varies greatly from place to place, which can generally be divided into two categories: black vinegar fermented by solid state and red vinegar and white vinegar fermented by liquid state. Most of the vinegar in northern China is black vinegar, and the most famous one is Shanxi mature vinegar invented in Ming Dynasty. Shanxi people are famous for being jealous all over the country, and there is a joke called "Give up your gun and don't pay vinegar".

In southern China, Zhenjiang aromatic vinegar and Sichuan Baoning vinegar are the most influential black vinegar products, which constitute the top three of the four famous vinegars in China. In addition, in the southeast coastal areas where seafood is eaten, liquid fermented red vinegar is widely used. The main products are Zhejiang rice vinegar, including Huzhou Laohenghe, Shaoxing Renchang Sauce Garden, Shaoxing Xianheng, Guangdong Pearl River Bridge, and western Henan Jiashi persimmon vinegar.

Refer to the above? Baidu encyclopedia-vinegar