What is the difference between organic vinegar and regular vinegar?

Vinegar, also known as table vinegar, is an acidic seasoning containing acetic acid. Vinegar includes rice vinegar, aged vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegars, garlic vinegar, ginger vinegar, health vinegar, etc. Due to the different raw materials and production methods, the flavor of the finished product is very different.

Vinegar is an acidic seasoning that is used a lot. The acetic acid content in each 100ml of vinegar is more than ordinary vinegar and more than 5g of high-grade vinegar. Since vinegar improves and regulates the body's metabolism, the demand for vinegar as a dietary seasoning is increasing.

There are 4 types of vinegar ingredients and production methods.

1) The traditional Chinese vinegar raw materials are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River, and sorghum and millet in the north of the Yangtze River. Now it is mostly substituted with broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc. The raw materials are first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce ethanol, and then acetic acid is fermented under the action of acetic acid bacteria, and ethanol is oxidized to produce acetic acid.

2) Vinegar can be made from sugar-containing raw materials, grapes, apples, pears, peaches, persimmons, dates, tomatoes, etc. can be used to make various fruit juice vinegars, and honey and molasses can also be used as raw materials. They only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation.

3) Using ethanol as raw material, the addition of acetic acid bacteria only undergoes a biochemical stage of acetic acid fermentation. For example, using low-alcohol liquor or edible alcohol and water dilution as raw materials, the vinegar should be made by rapid brewing, and it only takes 1 day to 3 days to obtain wine vinegar.

4) White vinegar is prepared by adding edible glacial acetic acid with water, and then adding seasonings, spices, pigments and other substances to make it a vinegar with a flavor similar to that of brewed vinegar.

Organic vinegar is pure vinegar with organic matter added to it.

Organic vinegar is vinegar that has been certified by a nationally approved organic certification body for both raw materials and processing technology.

Cool is generally used as a seasoning, and organic vinegar can be drunk directly.

Vinegar is an important spice that can come in handy for many purposes.

1.Deodorization: When cooking fish, you can add a little vinegar to destroy the fish.

2.Dispelling the body: adding a small amount of vinegar when roasting mutton can relieve the mutton gas.

3.Reduce spiciness: If the dish is too spicy, you can add a little vinegar to reduce the spiciness.

4.Aroma: Adding a little vinegar to the dish can make the dish less greasy and more flavorful.

5.Sweetening: Adding a little vinegar when cooking sweet porridge can make the porridge sweeter.

6.Ripening: Add a little vinegar to stew meat and boil beef, kelp, and potatoes to make it easy to cook and rot.

7.Anti-black: Stir-fried eggplant.

Adding a little vinegar in the middle will make the fried eggplant not darker in color.

8.Preservative: Adding a little vinegar to soaked raw fish prevents it from spoiling.

9.Flowering: Add a pinch of vinegar to the soy milk. It can make soy milk beautiful and delicious.

10.Adding vinegar to taste when cooking in an aluminum pot will increase the amount of aluminum dissolved, because eating foods that contain too much aluminum can cause human brain cells.

Aging causes digestive and endocrine disorders, so it is not advisable to put vinegar when cooking in an aluminum pot.

11.Rust removal: Put vinegar on some rusty metal.

Apply to rusty areas, apply several times and wipe clean. Or soak it in vinegar for a few days.

Drink organic vinegar in moderation

1. Relieves the feeling of fatigue and dispels fatigue.

2. Regulate the acid-base balance of the blood and maintain the relative stability of the human internal environment;

3. Aid digestion and facilitate the absorption of nutrients in food;

4. Anti-aging, inhibiting and reducing peroxide in the process of human aging.

the formation of the ; 5. Enhance liver function and promote metabolism;

7. Dilate blood vessels, which is conducive to lowering blood pressure and preventing cardiovascular diseases.

the occurrence of the case; 8. Enhance kidney function, diuretic effect, aphrodisiac and yin obvious;

9 Lowers urine glucose. Content.

Ordinary vinegar is produced in one day, and organic vinegar is brewed for a long time. For example, the organic balsamic vinegar of Huxi Island needs to be brewed for at least half a year.

The concentration of acetic acid contained varies.

Difference Between Aged Vinegar and Balsamic Vinegar:

1. Brewing raw materials: aged vinegar is made of sorghum as the main raw material and Daqu as the starter agent, which is made by cooking, saccharification, liquor and other processes, and then quickly vinegared at high temperature, roasted and baked vinegar paste and aged in the sun. It represents Shanxi aged vinegar.

Balsam vinegar is made with glutinous rice as the main raw material and small koji as the starter agent, which is fermented with solid layered acetic acid, and aged through winemaking, fermentation, vinegar drenching, etc. = large technological process. The representative is Zhenjiang balsamic vinegar.

2. Different colors: the color of aged vinegar is purple, and the color of balsamic vinegar is brown-red or brown.

3. The taste is different: the aged acetic acid is fragrant, mellow and not astringent, because it is not moldy, it is not rotten for a long time, and the more it is put, the more fragrant it is, so it is given the word "Chen". Balsamic vinegar is sour but not astringent, the color is strong and the taste is decomposed, due to the addition of sucrose.

So balsamic vinegar has a fragrant and slightly sweet taste.

ShanxiVinegarThe main differences of the process:

First, with koji grain, the variety of raw materials: other famous vinegar mostly uses glutinous rice or bran as raw materials, and the varieties are relatively simple. In addition, the use of small koji (medicinal koji) or wheat koji or red yeast as saccharification starter culture, the amount of koji is very small, such as the dosage of small koji is less than 1% of glutinous rice, the dosage of wheat koji is about 6% of glutinous rice, and the dosage of red yeast rice can reach 25% of glutinous rice.

2. The koji quality is excellent and the microorganisms are abundant: the small koji used in other famous vinegar is mainly rhizopus and yeast, and the wheat koji is mainly Aspergillus flavus.

Monascus is mainly Monascus mold.

The above-mentioned microbial populations can be reflected in Hongxin Daqu, while other microbial populations in Hongxin Daqu may not be reflected in the above-mentioned koji species, especially Daqu is rich in mycin, which makes Shanxi old vinegar.

Formation of characteristic aromas and smells.

In life, in fact, the role of vinegar is very large, but in general, vinegar also has a certain distinction, such as vinegar actually includes aged vinegar and white vinegar, these two kinds of vinegar are also different because of the different brewing methods, so their functions and functions are naturally different, therefore, in most cases, the difference between aged vinegar and vinegar is the following three.

The difference in appearance between aged vinegar and vinegar.

The color of aged vinegar is black, its taste will be more pungent, and aged vinegar is generally made of sorghum, aged vinegar needs to be brewed for more than a year, and the brewing time will be relatively longer, so the taste of aged vinegar will be more pungent. Vinegar, in terms of raw materials, generally uses glutinous rice to brew, and the color of vinegar is transparent white, not as pungent as aged vinegar, and its brewing time is shorter than that of aged vinegar. Therefore, the difference between aged vinegar and vinegar is actually very big in appearance!

The difference in nutritional value between aged vinegar and vinegar.

At our dinner table, if you need to eat dumplings, then aged vinegar is definitely a must-have, and aged vinegar with dumplings is the best choice. In general, aged vinegar has the effect of promoting digestion and is very appetizing, but in most cases aged vinegar is used as a seasoning, so in fact, its nutritional value is not higher than that of vinegar. And vinegar, its nutritional value is higher, it can be used for beauty, it also has a certain effect of removing keratin and dead skin, it can not only be delicate, the beauty effect is also superb, so vinegar has always been loved by girls.

The difference between how to eat aged vinegar and vinegar.

Finally, the way to eat aged vinegar and vinegar is also different. In general, aged vinegar is better because of its strong color, pungent sourness, and dark color, so it can be used to make hot and sour soup or hot and sour noodles. When making hot and sour soup, add a little aged vinegar to taste, which is not only sour and spicy, but also refreshing!

In most cases, vinegar will be used in some cold dishes, and the use of vinegar for cold dressing will also be more appetizing. Of course, vinegar can also be used for seasoning, it also has a certain freshness effect, and the edible effect is very obvious.

Therefore, you must not mix aged vinegar and vinegar together, the two are actually very different, so in most cases, when eating aged vinegar and vinegar, you need to choose according to your own eating method and preferences. If you are willing to choose which vinegar, you can eat which vinegar you want, so that it can play a role in digestion.

The main difference between the two of them is that the process of production is not the same, one is put for a period of time, one is not put for a period of time, in fact, their production principles and production raw materials are the same, but in the process of doing the way we use is not the same, so they have different names, their methods are basically fermented with starch or sugar into ethanol, and then after some other substance reactions into vinegar, in ancient times we also have a legend about it, saying that this is a bad wine.

It is said that it was because I accidentally put the wrong seasoning when making sake and found that it was broken, but I found that this thing can make the dish more delicious when put it in the dish, so vinegar appeared, and in our cognition, it is a sour condiment.

In fact, the biggest difference between vinegar and aged vinegar is in the aging process. We usually go through a series of processes to make the vinegar that has just been made, and it has not been left for a period of time, and the freshly made vinegar is called vinegar, and after it is put away, it will be put for about 20 to 60 days, so that the different substances in it will continue to ferment, and then react, which is a process of aging, so this kind of vinegar that has been placed is called aged vinegar. Usually, when you eat it, you will feel that the aged vinegar tastes more mellow.

White vinegar and vinegar are actually the same thing, both are acidic seasonings. The difference lies in the method of preparation, the ingredients, and the acidity.

White vinegar is made from rice, wheat, corn, etc., through multiple steps such as pressing, filtration, distillation, and brewing. Its acidity is usually between 4-7%, and it has a light taste, which is suitable for seasoning dishes such as cold salads and pickles.

Vinegar includes rice vinegar, aged vinegar, fruit vinegar and other types, all of which are made in slightly different ways. For example, rice vinegar is made by fermentation and brewing of rice and water as raw materials, while aged vinegar is made from grain and water, fermented by adding microorganisms, and then aged for at least 3 years, and then fermented by acid. The acidity of the same species is also different, and some are as high as about 14%.

Therefore, vinegar has a richer taste and unique aroma than white vinegar, such as aged vinegar has a mellow taste and is suitable for cooking high-end dishes, while fruit vinegar is suitable for making beverages.

In addition to the method of preparation and acidity, there are some other differences between white vinegar and vinegar. For example, in traditional Chinese culture, aged vinegar is regarded as a food with health benefits, and is often used to nourish and nourish the body. White vinegar, on the other hand, is commonly used for household cleaning and deodorization.

In use, both white vinegar and vinegar have a wide range of applications. White vinegar is suitable for marinating and cooking some light dishes, especially cold dishes, while vinegar is more used for cooking mid-to-high-end dishes, making drinks and brewing some ingredients that require acidic seasonings, such as hot and sour soup, vinegared fish fillet, etc.

In short, although white vinegar and vinegar are both acidic seasonings, they are different in terms of raw materials, production methods, acidity, etc., so they need to choose different ways to use them in different situations. <>

1. The nature of the items is different.

1. Vinegar: It is a traditional condiment in major Chinese cuisines.

2. Acetic acid: It is an organic monobasic acid, which is the main component of vinegar.

Second, the application is different.

1. Vinegar: Vinegar is a condiment in gastronomy and one of the seven flavors of food.

One of the biggest characteristics of vinegar is that it has a little aroma, which is caused by the long fermentation time of vinegar in the production process, and the complex biochemical changes of various microorganisms at high temperatures (above 40).

2. Acetic acid: acetic acid can be used as an acidity regulator, acidifier, pickling agent, flavor enhancer, spice, etc.

It is also a good antimicrobial agent, mainly due to its ability to lower the pH to the pH required for optimal microbial growth.

Acetic acid is the earliest and most used acidulant in China, mainly used for compound seasonings, preparation of wax, canned food, cheese, jelly, etc.