Is vinegar good Which vinegar tastes best?

Vinegar is beneficial, but excessive vinegar consumption and simply drinking a large amount of vinegar is extremely detrimental to human health. Vinegar is also known as bitter wine. Traditional Chinese medicine believes that vinegar has the functions of dispersing stasis, astringent qi, reducing swelling, detoxifying, lowering qi, and eliminating appetite, and eating vinegar in moderation is beneficial to health.

However, if you drink vinegar as a health drink, it is absolutely not possible. Because drinking a lot of vinegar will not only cause stomach noise and pantothenic acid, but also affect the normal function of muscles and bones. That is, what Chinese medicine calls "vinegar hurts tendons".

From the analysis of the chemical composition of vinegar, its main components are acetic acid, non-volatile acid, amino acids, sugar, etc. Therefore, vinegar has the effects of disinfection and sterilization, reducing spiciness, and protecting the loss of vitamin C in raw materials; It can also aid digestion, improve the acidic environment in the stomach, and inhibit the reproduction of harmful bacteria. Therefore, eating some vinegar appropriately is good for human health.

But the first condition for the health of the body is to keep the organs working properly. When drinking a large amount of vinegar, a large amount of vinegar enters the human body, which will change the pH value of gastric juice and cause damage to the gastric mucosa. A large amount of vinegar in healthy people can cause stomach pain, nausea, vomiting, and even acute gastritis; A large amount of vinegar in gastritis patients will aggravate the symptoms of gastric disease, and people with ulcers can induce ulcer attacks.

At the same time, due to the large absorption of acetic acid, it will also affect the acid-base balance of the entire human body. Under normal circumstances, the pH of human blood and body fluids should be kept between pH 7 35 7 45, which is weakly alkaline. Both acidic and alkaline foods affect the pH of blood and body fluids.

From a physiological point of view, excessive intake of acidic foods will cause the acidity of blood and body fluids to increase, resulting in acidosis. The human body is acidic, and it will feel unwell, fatigue, and mental atrophy in a short period of time, and if it is in a state of acidity for a long time, it will cause electrolyte disorders in the body, which is easy to induce neurasthenia, arteriosclerosis, hypertension and coronary heart disease. Chicken, duck, fish, meat, eggs, sugar, wine and other foods will also be metabolized and decomposed into acidic oxides in the body, such as eating a large amount of vinegar at the same time will be more likely to change the pH of the body environment, making blood and body fluids acidic, thus endangering human health.

Therefore, people should pay attention to adding some alkaline foods at the same time as vinegar to achieve a balance of acid-base intake. Most alkaline foods are rich in calcium, zinc, magnesium, sodium and other metal ions, most fruits and vegetables, soybeans and so on belong to this category, especially oranges, citrus, apples, bananas, shiitake mushrooms, fungus, eggplant, tomatoes, etc. After the oxidative decomposition of this type of food in the human body, it will produce alkaline oxides with cations, which can neutralize acidic substances and maintain the normal acid-base balance of human blood and body fluids.

Nutritional analysis of vinegar: 1Vinegar can be appetizing, promote the secretion of saliva and gastric juice, help digestion and absorption, make appetite vigorous, and eliminate food accumulation; 2.

Vinegar has a good antibacterial and bactericidal effect, which can effectively prevent intestinal diseases, epidemic diseases and respiratory diseases; 3.Vinegar can soften blood vessels and reduce cholesterol, which is a good remedy for cardiovascular and cerebrovascular patients such as hypertension; 4.Vinegar can play a good role in protecting hair and hair, and ancient Chinese medicine has a record of vinegar as medicine, believing that it has the effects of hair growth, beauty, blood pressure, and **; 5.

Vinegar can eliminate fatigue, promote sleep, and reduce the uncomfortable symptoms of motion sickness and seasickness; 6.Vinegar also reduces the concentration of alcohol in the gastrointestinal tract and blood, acting as a sobering agent; 7.Vinegar also softens chicken bones and shark fins and promotes calcium absorption.

However, people with stomach ulcers and excessive stomach acid should not eat vinegar.

It's good to be jealous, but you have to buy a good one, hehe... A good brand can be eaten with peace of mind and the taste is also authentic.

If you don't want to eat it, you will eat the vinegar in your heart, and it will be especially difficult to eat.

Sweet black vinegar is delicious, and it is better to cook it with pig's trotters, eggs, and tender ginger.

Upstairs, are you telling the truth? I really like to be jealous, but I can't eat a lot. Anyway, I just like to eat sour. Loved everything. Is it really good? Looks like I should continue. Hehe: No.

You'll know if you eat it, but I hate jealousy.

The vinegar brewed from pure grain is good, and it is good to see if it is brewed, but now most vinegar bottles show that the vinegar is brewed, but it is not difficult to identify whether it is good or not. When buying vinegar, shake the vinegar bottle vigorously, observe whether there is foam in the bottle, there are many foams and it is not easy to disappear, it is brewed vinegar, if there is a little foam and the foam disappears quickly, or there is no foam, such vinegar is chemical vinegar, chemical vinegar is harmful to the human body, but it is still sold on the market, because it can save costs.

Here's how to identify it:

1.The bottle has the word "brewing": if it is brewed vinegar, the word "brewing" is generally marked on the bottle with a more conspicuous font (of course, it may also be "pure brewing", "brewing vinegar" and other similar words).

Without this feature, it is basically a tacit acquiescence to the identity of one's own blending vinegar.

2.The executive standard is GB18187: this is the number of the national food standard for brewing vinegar.

3.High total acidity: Even brewed vinegar has a difference between optimal and sub-optimal.

Generally speaking, the higher the acetic acid content, the better, for example, 6% total acidity (equivalent to 6 grams of acetic acid per 100 ml) is better than 3%. A high total acidity not only means a more mellow acidity, but also a better resistance to bacterial contamination and ease of preservation. However, vinegar usually adds some preservatives (such as sodium benzoate or potassium sorbate) permitted by national standards, because a bottle of vinegar can often be eaten for two or three months, and people do not have the habit of using refrigerators to refrigerate, and vinegar is easy to grow white film without preservatives.

What kind of white vinegar is good vinegar, you must recognize these two words on the bottle, and you are not afraid to buy inferior vinegar.

1.Hengshun 6 degrees brewed white vinegar.

Features: high-quality raw materials, health and hygiene.

Reason for being on the list: White vinegar with translucent color is pure and sour and fragrant and sweet, which can effectively enhance the flavor and fragrance and remove the smell and greasy, using high-quality ingredients as raw materials, white vinegar is hygienic and healthy.

Reason for listing: Selected high-quality grains, brewed white vinegar tastes particularly sour. The characteristics of sour but not astringent make the white vinegar taste very fragrant both when cooking and dipping.

Grain vinegar Grain vinegar is also called brewed vinegar, because grain vinegar is made of solid grains such as sorghum, barley, peas, etc., after cooking, gelatinization, liquefaction, saccharification, two fermentation, oxidation and other processes, before brewing good food, and the complex brewing process can retain the fragrance of vinegar and the nutritional value of raw materials to the greatest extent. The product standard number of grain vinegar is "GB T 18187 Solid Fermentation."

Of course, it is the balsamic vinegar of Zhenjiang that is so famous.

It's not called black vinegar, it's called aged vinegar.

Aged vinegar is good, which is what you call black vinegar.

The acetic acid content in aged vinegar per 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.

Baoding's vinegar is good. It depends on what you're using it for. There is generally rice vinegar. White vinegar. It's all good.

Vinegar is divided into: brewed vinegar and prepared vinegar.

The benefits of brewing vinegar are: sterilization, preservation, deodorization, greasy removal, balanced taste, flavor improvement, and good health.

Characteristics of brewed vinegar.

1. Fermented high-acidity vinegar has rich nutrients and flavor components formed by natural fermentation, strong bactericidal power, good preservation effect, wide application, low storage and transportation costs, and has the basic characteristics of natural brewing, non-toxic, strong solubility and high concentration.

2. Efficacy: sterilization, preservation, deodorization, greasy removal, balanced taste, improved flavor, and beneficial to health.

3. Advantages: more natural, healthier, more nutritious and more delicious.

Prepared vinegar contains: preservatives, flavors, acidulants, and long-term use is harmful to the body.

The delicious vinegar is as follows:

1. Shanxi old vinegar.

Shanxi aged vinegar can be said to be a household name, has always had the reputation of "the world's first vinegar", but also has a unique taste and cultural connotation, is China's national geographical indication products.

Its main raw materials are sorghum and bran.

Grain bran and water are brewed using Daqu through fermentation, smoking, aging and other processes. Its storage time is mostly 9 to 12 months, and even fermented for several years, which can be said to be the time that gives Shanxi aged vinegar a unique mellow aroma.

2. Zhenjiang balsamic vinegar.

There is a saying, "Vinegar, to Jiangsu Zhenjiang."

for the best". Zhenjiang balsamic vinegar is also a kind of vinegar with great characteristics, ranking first among the four famous vinegars. Zhenjiang balsamic vinegar is very particular about the materials, and the selection is from the Jiangnan region.

The high-quality glutinous rice is the main raw material, using excellent sour vinegar strains, a total of more than 40 processes, it takes more than a month to complete the basic production, and then after 6-12 months of storage, Zhenjiang balsamic vinegar is completed.

3. Boryeong vinegar.

Without Boryeong vinegar, Sichuan cuisine has no customers", Boryeong vinegar is very important in Sichuan cuisine. At the same time, it has a long history and is an intangible cultural heritage of China.

One of them, which has a history of more than 1,000 years.

4. Yongchun old vinegar.

Yongchun old vinegar is Yongchun County, Fujian Province.

It has a long history and is also a product of China's National Geographical Indication.

5. A special vinegar for old turtles.

Old turtle vinegar is one of the specialties of Henan, which is famous for its unique brewing process and unique flavor, which is unique in China.

Vinegar has a high pH and can effectively soften some hard calcifications and clean up bacteria. It can also be neutralized with some alkaline substances. In daily life, in addition to eating dumplings, vinegar is also common in cooking, which can not only be used as a condiment, but also disinfect, soften scale, tartar, and clean rust.

Clear away heat and detoxify, appetize eating, invigorate blood and dispel blood stasis.

The efficacy and effect of vinegar are roughly composed of the following aspects:

Vinegar is a commonly used ingredient in our daily life, and its effects on vinegar mainly include clearing heat and detoxifying, appetizing eating, invigorating blood circulation and removing blood stasis, as well as dissipating food and accumulation.

Vinegar has many good effects, especially for middle-aged and elderly patients, it can soften blood vessels, reduce the content of total cholesterol and improve arteriosclerosis.

Vinegar can also be diuretic and laxative, for constipation patients have a good ** effect, vinegar can also reduce blood pressure, and can be fitness and eliminate dampness and heat in the body, reduce salt absorption.

Eating vinegar in moderation can reduce the body's intake of salt, and vinegar can also sterilize and relieve fatigue.

Shanxi vinegar ranks first in old vinegar is: Ninghua Fu Shanxi vinegar.

Ninghua Fu Shanxi vinegar is a vinegar brand under the **** of Taiyuan Ninghua Fu Yiyuanqing Vinegar Industry, is currently the best old vinegar in Shanxi, the company is a 22-year history of edible vinegar brewers in Shanxi, the company's main business scope is to brew and sell vinegar, soy sauce and old black sauce.

How to make aged vinegar:

Step 1: Steaming, each steaming time, it takes at least two car sections for an hour

The selection of raw materials is also very particular. There are five main ingredients that can be made, namely sorghum, peas, barley bran, grain bran, and koji. The primary raw material is sorghum, and the quality of sorghum directly affects the quality of vinegar.

After selecting the raw materials, the sorghum is put into a grinder and crushed.

Then, add the trimmings with the bran, sprinkle with water and enter the steamer. There are two cauldrons in the steaming room, and these two cauldrons can steam more than 1,200 catties. For each steam, it takes at least two hours.

Step 2: Fermentation, raw materials generally need to be fermented for more than ten days

After the ingredients are steamed, they need to be transferred from the steamer and spread out to cool. After cooling, the koji is added, and the vinegar enters the second step: fermentation.

In the huge fermentation room, there are many large vats arranged neatly. These vats are used to hold the raw materials that are being fermented. During the fermentation period, the raw materials will produce high temperatures, ferment on their own, and on the surface, they will constantly tumble bubbles.

Step 3: Smoke, raw materials should be smoked in the vat for 9 days

After exiting the fermentation room, the raw materials pass through a transport pipeline and enter the fumigation room. The main function of the smoking process is to color the vinegar. In the smoking workshop, a large vat is placed on the fire, and the temperature in the workshop is very high, especially in summer, when the workers and masters work here, they often sweat profusely and work very hard.

Under normal circumstances, the raw materials are smoked in the vat for 9 days before entering the next process.

Step 4: The time in the shower room is generally one day

Coming out of the smoker, the raw materials enter the shower. At this time, boiling water should be added to the ingredients, in the jargon of a vinegar worker"Soak in vinegar slightly"。At the bottom of the ingredients is a large sieve from which the vinegar leaks and is pumped into the pan.

At this time, the pot is served with fennel, Sichuan pepper, spices, etc., which can make different flavors of vinegar.

Step 5: Drying vinegar、This is the last process

The new vinegar that has just been poured out contains more water. In order for the moisture of the new vinegar to evaporate quickly, there is a final process: drying the vinegar.

It takes 24 days from the beginning of steaming to the completion of brewing. After these five steps, the vinegar is stored, and the longer it is stored, the stronger the vinegar aroma.