How do you make elephant pepper vinegar? How is vinegar made?

The rice vinegar brewed by this method has a brownish-black color, clear and sour taste. Every 50 kg of glutinous rice can be brewed 225 kg of rice vinegar, and the vinegar residue can be pickled or mixed with feed to feed pigs, which has good economic benefits. 1. Raw material formula:

50 kg of glutinous rice, 2 kg of koji (sweet sake koji or baijiu koji, ground into powder when used). 2. Operation technology 1, soaking: soak the glutinous rice in water, and the water surface is 20 cm higher than the rice layer.

In winter and spring, the temperature is below 15, and it is soaked for 12-16 hours; In summer and autumn, soak for 8-10 hours or more. In summer, the water should be changed 1-2 times to prevent the rice grains from becoming sour. 2. Steamed rice:

Rinse the soaked glutinous rice with water, drain it slightly and retort to steam the rice. Wait for 10 minutes after the steam is full; Sprinkle an appropriate amount of water into the rice layer and steam for another 10 minutes. Until the rice grains are swollen and shiny, loose and soft, chewing without sticking to your teeth.

3. Mix koji: After the rice is retorted, rinse with water to cool down, drain the water, and spread it on the bamboo mat. When the tasting temperature drops to 25-30 °C, quickly and evenly stir in the koji powder.

4. Fermentation: Put the rice after mixing koji into a jar, add sacks or straw mats to keep warm in winter and spring, ventilate and dissipate heat in summer and autumn, and keep the room temperature at 25-30. After 24 hours, a slight aroma of wine can be smelled; After 36 hours, the wine oozes, the color is golden, the taste is sweet and slightly sour, and the aroma is tangy, indicating that the fermentation is normal.

5. Vinegaring: In the process of fermentation in the jar, in order to make the saccharification complete, it is necessary to continue fermentation for 3-4 days to promote the production of more alcohol. When the liquor begins to turn sour, add 200-225 kg of water per 50 kg of steamed rice to reduce the alcohol concentration of the liquor, which is conducive to the reproduction and growth of acetic acid bacteria in the air and natural vinegaring.

6. Finished product: After the vinegar in the altar, it takes 20-30 days in summer and autumn, and 40-50 days in winter and spring, and the vinegar becomes sour and mature. At this time, there is a thin layer of acetic acid bacteria film on the vinegar surface, and there is a pungent and sour smell.

The upper layer of vinegar is bright orange yellow, the middle and lower layers of milky white are slightly turbid, and the two are mixed evenly to be white vinegar, and five-spice seasonings, sugar color, etc. are added to the white vinegar, and filtered by precipitation, that is, balsamic vinegar. Aged vinegar should be stored for 1-2 years.

Elephant pepper vinegar recipe originated from Li Shizhen's book "Compendium of Materia Medica" in the Ming Dynasty, which is a peculiar external prescription for chronic diseases such as psoriasis, chronic eczema, neurodermatitis, goosefoot wind and ichthyosis. The formula of elephant pepper vinegar is reasonable, and the selection of exotic medicinal materials includes pure Chinese medicine such as aged vinegar, chili pepper, Sophora sophora, and Cnidium monnieri.

1. Plum fragrant vinegar drink.

Ingredients: 70cc of plum vinegar, half a lemon, 5 red grapes, 1 4 apples.

Method: First peel and cor the apple and cut it into petals, cut the lemon into thin slices, peel and core the grapes and put them in a glass pot, add Baijiazhen plum vinegar and then add 400cc of boiling water to boil. Keep warm with an alcohol lamp.

If the cup is refilled, only the diluted Baijiazhen plum vinegar can be added (the ratio is 1:6).

2. Lemon and apple cider vinegar.

Ingredients: 70cc of apple cider vinegar, half a fresh apple

Kung Pao Chicken] 1/2 lemon, 5 red grapes

Method: Peel and corch the apples first, cut them into cubes, wash the lemon slices and red grapes, put them in a glass pot, add Baijiazhen apple cider vinegar, and then add 400cc of boiling water to boil. Serve with an alcohol lamp to keep warm.

If you refill the cup, you only need to add the diluted Baijiazhen apple cider vinegar (the ratio is 1:6).

3. **Orange vinegar drink.

Ingredients: 70cc of orange vinegar, half a fresh orange, half a lemon, 1 4 apples.

Method: Peel and cor the orange and cut it into cubes, slice the lemon, peel and corch the apples and put them into a glass pot, add orange vinegar and then add 400cc of boiling water to boil. Keep warm with an alcohol lamp. If the cup is refilled, as long as the diluted Baijiazhen orange vinegar is added, the proportion (

1:6）。If this prescription is taken in large amounts, it will reduce appetite, and those with special constitutions will have laxative at the initial stage, which is a normal characteristic and harmless to the body.

4. Pineapple lemon vinegar drink.

Ingredients: 70cc of pineapple vinegar, 3 slices of pineapple, half a lemon, 2 slices of watermelon.

Method: First cut fresh pineapple or canned pineapple, slice lemon, remove seeds and cut watermelon into a glass pot, add Baijiazhen pineapple vinegar, then add 400cc of boiling water, boil and keep warm with alcohol lamp. If you refill the cup, as long as you add the diluted Baijiazhen pineapple vinegar, the ratio (1:6).

5. Longan lemon vinegar drink.

Ingredients: 40cc of lemon vinegar, 5 dried longan, 3 white fungus

Method: 1. First dry longan, soak the white fungus until soft, and cook the white fungus in boiling water.

2. Drain the dried longan, white fungus, and water into the juicer, add Baijiazhen lemon vinegar, and break it with ice cubes for 200cc of cold boiled water.

6. Colorful fruit vinegar drink.

Ingredients: Baijiazhen lemon vinegar 50cc, 1 watermelon, 1 mango, half an orange, 1 kumquat, 1 pineapple.

Method: Peel and remove the seeds of watermelon, mango, pineapple and orange and cut them into dices, put them in a cup, then shake them together with ice cubes, Baijiazhen lemon vinegar, and 200cc of cold boiled water and pour them into the cup.

7. Watermelon beauty vinegar drink.

Ingredients: 50cc of Baijiazhen plum vinegar, 5 slices of watermelon, ice cubes.

Method: First remove the watermelon slices and seeds, cut them into dices, add Baijiazhen plum vinegar, ice cubes, and 200cc of cold boiled water to beat the juice together, stir well.

The method of fermentation to make vinegar is made by fermentation and brewing with grains such as millet, sorghum, glutinous rice, barley, wheat and soybeans. Because there are many kinds of microorganisms in koji, in addition to acetic acid, vinegar also has a variety of organic acids such as lactic acid, citric acid, malic acid, gluconic acid, various amino acids, alcohols, phenols, esters and other flavor components.

1. Raw materials: The traditional production method uses rice distiller's grains as the main raw material, but the yield is low, and it is now changed to high-quality glutinous rice. 2. Auxiliary materials:

Bran, rice husks, salt, sugar. 3. Ingredients: 1000kg of glutinous rice, 1700kg of bran, 940kg of rice husk, 4kg of koji, 60kg of wheat koji, 40kg of salt, 12kg of sugar.

Fourth, the process: glutinous rice, soaking, steaming, koji, wine fermentation, bran, rice husk, vinegar fermentation, salting, aging, vinegar, decoction vinegar, finished product. 5. Operation:

1. Soaking glutinous rice, requiring rice grains to be soaked without white hearts, generally soaked for 24 hours in winter, 15 hours in summer, and 18-20 hours in spring and autumn. Then take it out and put it in a basket and rinse it repeatedly with clean water. After draining, steam, it is required to be cooked thoroughly, not burnt, not sticky, and not pinched.

After the steamed rice is taken out, it is cooled with cold water, to 30 in winter, 25 in summer, and then mixed with human wine medicine, mixed well, and then loaded into a tank to build a nest into a "V" shape, and then sealed the cylinder with a grass cover to prevent pollution and pay attention to heat preservation. 2. Keep the fermented product temperature, generally after 4 days of fermentation, the rice grains will float, the juice will have the aroma of wine, and then add water and wheat malt to maintain the temperature. The rake is opened after 24 hours, and then 1-2 times a day until the mash is ripe.

3. Add bran to the mash and mix well, take an appropriate amount of fermented mature vinegar paste, add a little rice husk and water, fully rub and mix evenly with your hands, put it in the center of the mash noodles, and then add a layer of rice husk, without covering, for fermentation. 4. After fermentation for 3-5 days, the upper compound rice husk is uncovered, the upper hot mash and the lower layer of mash are added to add an appropriate amount of rice husk to fully mix, and the spoon is carried out, and a vat of mash is divided into 10 times layer by layer, once a day, an appropriate amount of rice husk is added each time, and some warm water is added. After the spoon is passed, the original cylinder is "exposed", and all the mash is passed to another cylinder.

5. After passing the cylinder, the cylinder should be turned over every day, that is, all the vinegar in the cylinder should be turned over and loaded into another cylinder. During this period, attention should be paid to the temperature. After 7 days of fermentation, the temperature begins to drop and the acidity does not rise, indicating that the fermentation is complete.

6. After the vinegar paste is matured, add salt to the tank immediately, and combine the tank to make the tank full of grain, add a layer of salt on the surface of the mash, seal the mouth of the tank with plastic cloth, and carry out aging. After sealing the vat for seven days, turn the vat again, and the whole aging period is 20 to 30 days, the longer the aging, the better the flavor. 7. Soak the aged vinegar paste with water and color, and pour vinegar with vinegar, using the set drenching method, circulating soaking, and pouring vinegar three times in each cylinder.

8. Stir and melt the head juice vinegar with sugar, filter it after clarification, heat and boil, put it into a container while it is hot, and store it sealed. 6. Quality standards for first-class balsamic vinegar: 1. Sensory indicators:

The color is dark brown, the color is bright, and there is no obvious precipitation; Aroma 1: Fragrant and rich; The taste is sour but not astringent, fragrant and slightly sweet, and has no peculiar smell. 2. Physical and chemical index: concentration 11-12 °B'e；Total Acid 》6 4g 100ml; Sugar 1 5g 100ml.

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.

Multigrain vinegar brewing technology.

In addition to glutinous rice, there are many miscellaneous grains, such as sorghum, dried sweet potato, rice bran, wild starch, etc. Due to the different properties of various raw materials, the recipe and processing method are also different from the glutinous rice vinegar method, and the following introduces the traditional folk technology of using various grains to make vinegar.

First, the proportion of raw materials.

l. 100 kg of sorghum, 63 kg of Daqu, and the water consumption is 75 mm before steaming.

The raw materials of vinegar are glutinous rice, rice, bran, wheat, sorghum, sugar or wine, etc. In general, Eastern countries make vinegar from grains, and Western countries make vinegar from fruits and wine.

Vinegar is often used as a seasoning for sour dishes in cooking, and it is widely used. The varieties of vinegar are divided into brewed vinegar and synthetic vinegar according to the technological process. Brewed vinegar can be divided into rice vinegar (made from grain raw materials), sweet and sour (made from raw materials such as starch sugar residue), and wine vinegar (made from liquor, rice wine or alcohol raw materials).

Due to different processing techniques, rice vinegar is divided into smoked vinegar, balsamic vinegar, bran vinegar, etc. Synthetic vinegar, color vinegar and white vinegar. Shanxi old vinegar, Jiangsu Zhenjiang balsamic vinegar, Sichuan Baoning vinegar and Fujian Yongchun old vinegar are the four famous vinegars in China.

Vinegar is best brewed vinegar, especially rice vinegar, which has a positive sour taste, strong fragrance and bright color; The synthetic acetic acid has a strong sour taste, but no fragrance.

Homemade soy sauce (**).

Take kilograms of soybeans, 500 grams of flour, 250 grams of wheat bran, and kilograms of salt. Soybeans are put into a container and soaked in water for 20 cm, stirred fully to remove impurities, changed to water and soaked for 4-8 hours until the beans swell without wrinkles, and the fingers can pinch the watercress to a degree, rinse several times with water and dry. Put it in the cage drawer, steam at a constant temperature of 110 for 3-4 hours, stop simmering for 2 hours, and then stay in the cage drawer.

The next day, take out the beans and mix them with the above ingredients and put them into pots, the thickness of the material is 3-4 cm, put them on the wooden frame of the empty house to ferment, first open the doors and windows to disperse the water vapor, and then close the temperature of 28-30 to ferment, and the mycelium will appear after 3-4 days. At this time, the material is turned up and down, and the window is half open to disperse the mildew. When you shake the material by hand, it becomes powdery and flying"Qu"。

Put the koji into the tank, add 2 Baumé and 5 kg of brine per 5 kg of koji, expose to the sun, ferment the material, mix it with a wooden stick several times a day, mix it once every few days, and squeeze off the residue with a gauze bag after 2-3 months.

Rice vinegar DIY vinegar taste index 100%.

Ingredients: Rice.

Ingredients: Baking powder.

Utensils: a large glass jar, a piece of gauze, and a few vinegar bottles.

Method] 1Cook the rice and cool it to room temperature (about 20 25), add baking powder and mix well; 2.Place the rice in a large glass jar, taking care that it occupies only one-third of the container, and wait for it to ferment; 3.

After fermentation, the rice will turn into a sake-like pulp, and the water can be filled. 4.Cover the cylinder with a piece of clean gauze so that oxygen can enter and carbon dioxide can escape; 5.When the vinegar flavor is produced in the rice milk, and the sour taste finally turns from strong to light, it means that the fermentation is completed; 6.

Filter out the suspended solids on the surface of the tank, and then put the fermented rice vinegar into the bottle; 7.Put the rice vinegar into the water to steam and sterilize, pay attention to keep the temperature between 65 and 70; Minutes rice vinegar sterilization can be completed.

Tips] 1When waiting for the vinegar to develop, be sure to let the jar rest, never move casually, and keep an eye out for changes in the taste of rice vinegar.

2.If you don't smell sour during fermentation but something else weird, then the fermentation has failed!

Let's talk about it] Rice vinegar can be bought everywhere, but trying to make rice vinegar on your own will make you feel different!