Aged rice vinegar is not aged vinegar or rice vinegar

There is such a big difference between aged vinegar, white vinegar, and rice vinegar! Many people use it incorrectly, so quickly change it.

Eat less spicy food, drink less alcohol, and pay attention to rest.

Eat more bananas and make it a habit.

The raw materials are different

Aged vinegar: The main raw material of aged vinegar is sorghum, which is fermented with bran, water, rice, wheat, peas, and white sugar.

Rice vinegar: The main raw material of rice vinegar is a variety of rice, which is fermented.

3. The fermentation time is different

Aged vinegar: The fermentation time of aged vinegar is longer, taking Shanxi old vinegar as an example, the aging period is required to be more than 12 months.

Rice vinegar: Rice vinegar has a short fermentation time, and it can be made after 2-3 months.

4. Different uses

Aged vinegar: Aged vinegar is suitable for dipping and eating dumplings or preparing a rich soup marinade, and can also be used to mix cold dishes.

Rice vinegar: The fermentation time of rice vinegar is shorter, the color is lighter, and the vinegar taste is relatively pure, which is suitable for making fish to remove fish, improve freshness, and adjust sweet and sour sauce to make sweet and sour pork ribs. Usually, when people prepare cold dishes, they need to put an appropriate amount of rice vinegar, soy sauce, and monosodium glutamate, which will make the dishes after the adjustment have all the color, flavor, and flavor.

Rice vinegar is not equal to aged vinegar.

Rice vinegar is made from millet, sorghum, glutinous rice, barley, yuzao corn, sweet potato, sake lees, red dates, apples, grapes, persimmons and other grains and fruits as raw materials, and is brewed by fermentation. It has a long history and is a condiment. It contains a small amount of acetic acid, the color is rosy red and transparent, the aroma is pure, the sour taste is mellow, and the taste is slightly sweet, which is suitable for dipping or stir-frying.

Studies have shown that eating rice vinegar is beneficial for the prevention of cardiovascular and cerebrovascular diseases.

Aged vinegar refers to vinegar that has been stored for a long time after brewing. Dark brown, liquid clear, mellow vinegar taste, with less precipitation, long storage time, not easy to deteriorate and so on. The most famous of the aged vinegar is the old aged vinegar in Shanxi, which has a history of more than 1,000 years in Sanqing orange dress, and is known as the "first vinegar in the world".

It is not only a good condiment, but also can be used for medicine, and has a certain curative effect and preventive effect on hypertension, hepatitis and ** disease.

The difference in the brewing process.

Aged vinegar is made of selected high-quality sorghum, barley and peas as raw materials, and completely relies on biological natural fermentation, so that the beneficial ingredients in the raw materials can be well preserved, and then naturally fermented to make aged vinegar. The main raw material of rice vinegar is high-quality millet. The millet is soaked, steamed, and barley malt is added and placed in a mash tank.

Saccharification. Finally, the slurry is added to the aged koji for fermentation, and then the fermented juice is sealed into a vinegar vat for aging, and the rice vinegar is made within a limit of 100 days. This vinegar is golden, strong acidity, mellow smell, durable, less precipitation, and no peeling.

Differences in appearance.

Aged vinegar is black, and rice vinegar is watery or off-white. It is easy to distinguish in appearance.

Differences in taste.

Aged vinegar has a heavier sour taste, and rice vinegar has a lighter taste.

The main difference between rice vinegar and aged vinegar is the raw materials used to make it and the brewing method.

Rice vinegar is made by fermenting rice as a raw material. Rice vinegar in general is a transparent liquid with a reddish tinge. Rice vinegar has a slightly lower acidity and is not very sour, making it suitable for use as a cold dressing.

Aged vinegar is made from sorghum as a raw material and goes through a number of complex processes. An important difference between it and other vinegars is the way it is made. Its production process includes steaming, saccharification, liquor and other processes, and then rapid vinegaring at high temperature, roasting vinegar paste at warm fire and aging with water pumping.

What is the difference between aged vinegar, white vinegar, and rice vinegar? I also just knew, don't buy it next time.

With the improvement of people's living standards, all aspects have become very rich, and even the seasonings for cooking are so many that I don't know how to choose. We all know that if you want a dish to be delicious, it is very important to choose the right seasoning, such as vinegar, which is often used in life.

Balsamic vinegar has the characteristics of "color, aroma, acidity, alcohol and concentration", strong brown, clear liquid, mellow vinegar taste, less precipitation, long storage time, and not easy to deteriorate. Balsamic vinegar is rich in fragrance, sour but not astringent, fragrant and slightly sweet, strong in color and fresh in taste, and more mellow and so on. Aged vinegar is vinegar that has been stored for a longer period of time.

The difference between aged vinegar and rice vinegar lies in the color, applicable occasions, raw materials, brewing methods, and so on. The root cause is the difference in brewing methods.

Aged vinegar: sorghum as the main ingredient. A large amount of koji is added and fermented with low-temperature alcohol, and then the bran is mixed with bran and fermented with acetic acid.

Half of the vinegar paste is smoked, and the other half of the vinegar is poured with vinegar, and the resulting vinegar is then soaked in the smoked paste to get new vinegar. The new vinegar is then aged and concentrated by long-term aging and concentration in the summer and ice in the winter.

Rice vinegar: 1. Cook rice with stubble, put the soaked millet into the pot, cook the rice over warm heat, and cook the rice until it blooms and becomes a sticky paste. Spread out the boiled rice to dissipate heat, and when the temperature is cool to 38 degrees, add koji and mix well and put it into the vat for fermentation, adding koji to play the role of yeast, which can be fermented naturally, and also make the product have a natural koji flavor.

2. Fen vinegar: pour the fermented mash mixed with grain bran into the urn for natural fermentation, enter the seven-day starch saccharification and alcohol fermentation stage, and listen to the urn with ears during fermentation, and judge the fermentation situation according to the sound.

3. Copy the tank: In the early stage of fermentation, the purpose of copying the tank is to increase the temperature, expand the reproduction of acetic acid in the acetate, and facilitate the air circulation of the acetate, and the fermentation process takes two months.

4. Dial the cylinder: The temperature of the vinegar paste is lowered to the natural temperature to dial the cylinder, and the fermentation is poured into another cylinder from one tank to ensure that the fermentation temperature makes the fermentation thorough.

5. Fermentation: In order to ensure the taste of millet vinegar, put the fermented fermented fermented into the jar and sprinkle a layer of millet bran on the upper part, then cover it with an oilcloth, and finally seal it with mud, and it takes three months to store the fermented grain.

6. Drizzling vinegar: put the stored vinegar paste into the vinegar tank, there is a small hole at the bottom of the vinegar tank, put a chute in the hole, the vinegar liquid flows into the basin along the chute, and the vinegar in the basin is poured into the vinegar jar repeatedly until the vinegar coarse liquid is clear, and the process takes one hour.

There is such a big difference between aged vinegar, white vinegar, and rice vinegar! Many people use it incorrectly, so quickly change it.

Rice vinegar should be the most widely used, and most dishes are suitable for both hot and cold. Common sweet and sour dishes are used in this.

The indispensable seasoning of aged vinegar in Shanxi is mainly related to the local water quality being too hard, and eating vinegar neutralizes acid and alkali. It is usually eaten in a dip, such as dumplings, or mixed noodles. In addition, many Sichuan hot dishes have to use aged vinegar for the compound flavor.

For example, fish flavor, small lychee mouth, etc., the taste of aged vinegar is more rich and thick, suitable for people with heavy tastes. For example, the fish-flavored shredded pork lacks aged vinegar, and it does not have that flavor at all.

The difference between white vinegar, rice vinegar, and aged vinegar is thanks to the reminder of the owner of the seasoning shop, and it will not be used indiscriminately in the future!

1.Aged vinegar is vinegar for a long time, after the vinegar is fermented, let it sit for a period of time to fully exude its fragrance.

2.Rice vinegar is mainly vinegar fermented with rice.

3.Aged vinegar will also have rice vinegar in it.

The aged vinegar is black, not so sour, and more fragrant. Aged vinegar is made of sorghum, barley, peas as the main ingredients, auxiliary materials wheat and grain bran, with the solid fermentation method after many processes, after at least 1 year of aging, can be called "old vinegar". In addition to being a good accompaniment to the table, it also has the functions of beauty, health care and stomach nourishment, which is extremely beneficial to the health of the human body.

It is good for the human body to nourish blood and qi, strengthen muscles and bones, increase appetite, relieve fatigue, and promote metabolism. Rice vinegar is made from grains and fruits such as millet, sorghum, glutinous rice, barley, corn, sweet potatoes, sake lees, red dates, apples, grapes, persimmons, etc., and is brewed by fermentation. Therefore, rice vinegar has a mellow, rich sweet aroma, which can not only greatly enhance the taste of food when cooking, but also contains very rich nutrients.