Is white vinegar rice vinegar, is rice vinegar white vinegar

White vinegar is not rice vinegar.

White vinegar is a white transparent liquid, while rice vinegar is a rosy liquid that is clear and clear. White vinegar is a liquid obtained by blending and fermenting edible alcohol and edible vinegar as the main raw materials;

Rice vinegar is a liquid obtained by fermentation and processing using various rice ingredients as the main raw materials. White vinegar is a sour adjunct for cooking, with a translucent color and mellow sourness.

Rice vinegar: Fermented from rice, the color is slightly lighter, the acidity is slightly lower, and the sourness is not thick enough. White vinegar:

Brewed white vinegar is made by fermentation of acetic acid with edible alcohol as raw material. The preparation of white vinegar is mainly made from edible glacial acetic acid. It is characterized by low acidity, thin acidity, relatively low non-volatile acid content, light color, and does not change the color of the seasoning object.

Rice vinegar is also called red vinegar

All vinegar ingredients contain acetic acid, but ** is different. Comparatively, red vinegar is better.

Red vinegar is generally made by adding medicinal koji or spicy knotweed as the main ingredient to make yeast, and using oatmeal to ferment acetic acid to increase the vinegar by aging and adding esters.

White vinegar is divided into two types: general white vinegar and rice vinegar, rice vinegar is processed from rice, sorghum, soybeans, etc., and it is higher. In general, most white vinegar will have chemical components, which are blended by edible acetic acid, glacial acetic acid, etc. I don't need to say who is good and who is bad.

But now things are not clear, who can guarantee that the red vinegar you buy is not blended with chemical raw materials and pigments?

As for usage, because white vinegar is colorless, it is mostly used in making some light-colored dishes, and red vinegar is used in some colored dishes. However, as long as you don't care about the color and beauty of the dish, it doesn't matter, which one you like to use, the taste and texture of the finished dish is the same.

White vinegar is different from rice vinegar.

The main ingredients for making white vinegar are simple: barley, water. There are also a little wheat and corn mixed in.

First, the barley is washed and then soaked in well water for an overnight stay, and the next day the soaked barley is put into a pot with water and boiled over high heat. When you boil to a certain extent, you need to toss it once and change the water. Scoop up the barley and drain it, and replace the pot with clean water, which is less than the first time.

Put the drained barley into the pot and boil, pour the one that was on the top layer into the bottom of the pot, and put the bottom of the pot on the top layer. This prevents the barley from being cooked to different levels and ensures that all the barley is cooked thoroughly. It is important to master the heat in this process.

When the water in the pot is almost dry, remove the open flame and leave only a little charcoal. When the barley moisture is almost dry, and the barley at the bottom of the pot is slightly yellow, giving off a burst of aroma of fried wheat, it is time to turn off the heat. Baskets of barley were poured into the dustpan, and the room became hazy.

When the wheat is still a little warm in the dustpan, you can mix the koji. After the koji is mixed, the barley is fermented in a large bamboo basket. The big bamboo basket should be covered tightly with some linen cloth, cotton cloth, etc.

The barley is fermented in a bamboo basket for two days, and then placed in an earthen jar to ferment slowly. The fermentation time varies depending on the season. It generally takes half a month in warm spring and summer, and a month in cold autumn and winter.

During fermentation, it is also turned once a day, poured from one vat to another, mixing the fast and slow ones. During this period, it is necessary to observe whether the barley fermentation is normal, the barley fermented normally feels cool, if it is hot, it means that the barley has been damaged and can no longer be used. Another way to observe is to smell normally fermented barley with a faint and fragrant sour smell, while spoiled barley has a sour smell.

From boiling to fermentation, barley should not be mixed with oil and salt, otherwise it will be sour. After the barley is fermented, you can add water to the tank, and then filter out the water, which is white vinegar. The color of white vinegar looks a little faint yellow, perhaps because the color is light compared to other sour vinegars, so it is called white vinegar.

Usually two waters can be added to a jar of wheat, the first water is filtered out of the first vinegar, the sour taste is stronger, and the second filter out is lighter, and you can choose according to your taste when eating.

White vinegar and water, in a ratio of 1:3, rub on the body to hydrate and whiten. And rice vinegar is used to drink, and drinking some rice vinegar every day is also a good way.

Rice vinegar is not white vinegar, and there is a certain difference between the two. Rice vinegar is brewed from rice, the color is lighter, and it also has a sweet taste, mainly used in cooking, can improve the umami of food, and Chunyin white vinegar is made of edible acetic acid and other ingredients, contains chemical components, has a heavy sour taste, in addition to being used for cooking, it also has the effect of antibacterial and sterilization.

Is rice vinegar the same as white vinegar.

In the kitchen, there are more spices that can be used, and these seasonings are divided into various different types, such as vinegar, it has white vinegar, rice vinegar and so on.

The most fundamental difference between rice vinegar and white vinegar lies in the production materials, rice vinegar is brewed from rice, the color is relatively light, and the sour taste is not too heavy, it is used in the production of various delicacies, and white vinegar is made of edible acetic acid and other ingredients, which contains a large number of chemical components, so it is inevitable that the aroma is insufficient and the sour taste is too heavy.

The reason why rice vinegar is called vinegar is because it uses various ingredients and some fruits as raw materials to ferment and brew, with acetic acidity, but at the same time, it is not all sour, and it is slightly sweet, which can improve the fresh flavor of the ingredients for cooking, and white vinegar contains more acidic substances.

Rice vinegar is not white vinegar, rice vinegar is made by fermenting rice, sorghum or corn as raw materials, and the color is darker than rice vinegar.

Details: Rice vinegar is not white vinegar, rice vinegar is made of rice, sorghum or corn as raw materials, after mixing koji, fermentation in the jar and obtained, white vinegar is fermented by alcohol as the base material, and the alcohol is converted into acetic acid through chemical reaction and then fermented.

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The color of rice vinegar and white vinegar is also different, the color of rice vinegar is red and light, white vinegar is clearer, and the nutritional value of rice vinegar is also higher.

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Rice vinegar contains a small amount of acetic acid, the color is rose 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.

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Rice vinegar is one of the many types of vinegar with high nutritional value, rich in alkaline amino acids, sugars, organic acids, vitamin B1, vitamin B2, vitamin C, inorganic salts, minerals, etc.

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Rice vinegar has a strong bactericidal ability, which can kill staphylococcus, Escherichia coli, diseased dry bacteria, halophilic bacteria, etc., enhance liver function and promote metabolism.

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The difference between white vinegar and rice vinegar:

1.Different production methods: rice vinegar is mainly made by fermentation using rice, wheat, sorghum and other crops as raw materials. White vinegar is mainly made by fermentation of edible alcohol, glacial acetic acid, barley and other materials, and the production methods of the two are different.

2.Different characteristics: after the rice vinegar is successfully made, it is yellow or rose red, and has a relatively strong fragrance. White vinegar is mainly white and has a higher acidity than rice vinegar, so the characteristics of rice vinegar and white vinegar are also different.

3.The smell is different: rice vinegar - pure aroma, mellow sourness, slightly sweet. White vinegar - the sour taste is very strong, and some are flushing the nose.

4.The taste is different: rice vinegar - it is grain vinegar, so the taste is soft, not spicy throat, and has a natural aftertaste. White vinegar – it is acetic vinegar, which has a strong sour taste, a strong taste, and a somewhat spicy throat.

The difference between rice vinegar and white vinegar: different raw materials and different colors.

1. The raw materials are different. Rice vinegar is made by fermenting rice, wheat, sorghum, bran, bran, persimmon, etc., to produce acetic acid, so it is brewed in Fengguan. White vinegar is actually made by fermenting edible alcohol as a raw material, and then adding edible glacial acetic acid, etc., or acetic acid made by continuing fermentation with barley.

2. The color is different. Judging from the appearance, the color of rice vinegar is on the rose red or yellow side, the fragrance is relatively pure, slightly sweet, and it is suitable for daily dipping or mixed vegetables. White vinegar is colorless, the taste is relatively simple, because the ingredients are relatively simple, so the sour taste is stronger, suitable for mixing light-colored vegetables to look good, or it is better to use as a detergent.

Vinegar is generally divided into the following categories:

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, adding 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, using quick-brewing vinegar, it only takes 1 day to 3 days to obtain Yinqiao cracked wine vinegar.

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

The above content refers to Encyclopedia - rice vinegar.

Encyclopedia - White vinegar.