Vinegar production process?

A, raw material ratios

1, 100 kg of sorghum, 63 kg of Daqu, water consumption before steaming for 75 kg, after steaming 180 kg, 100 kg of grain bran, salt 6 kg.

2, 100 kilograms of dried sweet potatoes, 50 kilograms of drum curd, 40 kilograms of yeast liquid, 50 kilograms of acetic acid liquid, water consumption before steaming 275 kilograms, after steaming 125 kilograms of coarse grain chaff 50 kilograms of fine grain chaff 175 kilograms, 13 kilograms of table salt.

Two, crushing and steaming

Substitute brewing must be crushed through this process, and then steamed. Make raw materials to increase microbial contact surface, in order to facilitate fermentation and raw materials paste uniformity, accelerate saccharification.

Three, mixing vinegar

The steamed raw materials stewed 15-20 minutes, can be spread. Dry to below 40 degrees, mix into the song and yeast, yeast liquid, tossing 2-3 times to make it uniform. Vinegar can be made artificially when the temperature drops to 17℃-18℃. Lower temperature can promote saccharification and alcohol fermentation completely. Alcohol yield is high. It has the effect of inhibiting stray bacteria and can improve the quality of vinegar.

Four, into the altar fermentation

The raw material after mixing the song is loaded into the fermentation tank or altar for fermentation. The first stage is saccharification and alcoholic fermentation. Requirements for the temperature 28 ℃ -30 ℃, after 36 hours of fermentation, to the product temperature rises to 39 ℃ or so is good. Meanwhile, it should be turned evenly. And mixed with grain chaff, increase the degree of vegetable pine, oxygen and temperature, in order to facilitate the vinification. About 7 days after the pin temperature began to fall. Indicates the end of alcohol oxidation, vinification is also basically complete.

Fifth, the finished product seasoning

Through the altar after the vinification, summer 20-30 days, winter and spring 40-50 days, acetic acid that is acidic and mature. At this time there is a thin film of acetic acid bacteria on the surface of the vinegar, there is a pungent sour flavor.

The mature vinegar, the upper layer of vinegar liquid bright yellow, in the lower layer of vinegar liquid milky white, slightly turbid, the two mixed for the white vinegar, every 100 kilograms of grains can be brewed 400 kilograms of white vinegar, vinosity 2.5-3 grams/100 milliliters. The filtered vinegar dregs can be pickled with sauerkraut or mixed with fodder to feed animals and poultry. Add five spices and sugar color, sesame and other seasonings in white vinegar, which is balsamic vinegar after precipitation and filtration.

Expanded information:

The role of different vinegars

1. The raw material of white vinegar is made of Sticky rice is the main raw material, which is processed to make the starch in the glutinous rice into sugar, and then fermented into alcohol with yeast, and then fermented to produce acetic acid under the action of acetic acid bacteria. Because of its light color, white vinegar is mainly used for mixing cold dishes, and it is also used more in Western cooking.

2. Rice vinegar is mainly made from high-quality rice and sorghum after fermentation. There are differences between the north and south in its production process. Most of the rice vinegar in the south has a sweet flavor and is suitable for sweet and sour flavored dishes and pickles, while rice vinegar in the north has a strong sour flavor and is suitable for sour dishes such as fish in sour soup.

3. The raw materials and pre-process of aged vinegar are the same as that of rice vinegar, but the difference is that the brewing time of aged vinegar is at least more than one year, and the brewed rice vinegar needs to be made into aged vinegar through the long-term aging and concentration process of summer sunshine and winter ice fishing. High-quality aged vinegar is brownish red or brown in color, with high consistency and strong vinegar aroma. Aged vinegar is often used in dishes with dark color and need to highlight the sour taste, such as hot and sour soup, and also suitable for dipping when eating dumplings.

People's Daily Online - What's the difference between various vinegars? What are the different vinegars suitable for cooking

Baidu Encyclopedia - Vinegar