How to make vinegar, what are the details?

In Arashi County, it is no exception, and as the saying goes, "vinegar has a digestive effect". The folk have potatoes as raw materials and the traditional craft of homemade vinegar, which has been passed down from generation to generation. When collecting potatoes in autumn, wash the relatively small or blown green potatoes with the skin and cook them in a pot, pound them into a paste, store them in a large urn, and put in an appropriate amount of koji and boiled millet porridge, which becomes "vinegar juice".

Put the stored "vinegar juice" in the corner of the overheated kang and let it ferment. At night, there will be a gurgling sound in the urn, which is a normal phenomenon during fermentation, at this time a wooden stick should be placed in the urn and stirred often to prevent the vinegar juice from spilling out of the urn when it ferments and expands. It takes about a month to put the vinegar juice into the big pot, at this time, two to three large porcelain pots (commonly known as vinegar mixing pots) are placed side by side on the kang, the fermented vinegar juice is put into the big pot and covered with a lid, and the wheat straw is wrapped tightly around the big pot, and the warm materials such as cotton humiliation are covered on the outside.

Two days later, the temperature in the pot was already there, and a layer of grain bran, millet bran, and millet bran (wheat bran is the best, and the vinegar brewed is dark red). I wrap the vinegar basin tightly according to the original method. The kang head should be kept at a certain temperature to ensure that the fire in the kang hall cannot be extinguished.

Later, as the "vinegar blank" in the large basin heats up and becomes ripe, the whole room can smell a fragrance of vinegar. The vinegar juice is brewed in a large pot for 10 days if the kang fire is hot, and it will be ripe for 12 days at the latest. In the brewing process, it is important to add the amount of koji to the vinegar juice.

If there is too much koji, the vinegar juice is easy to burn out, and the vinegar brewed without it has a light taste and yellow color. It is advisable to take a basket of yams and a single liter of koji. The cooked vinegar lees are smoothed with finger twisting, and have the smell of the nose, the taste is sweet and sour, at this time you can filter out of the basin, you must use the "vinegar shower" when filtering, that is, the bottom side of the cylinder or small urn is chiseled out of a small hole, supported on the small stool, a few sorghum stalks are inserted into the hole (the insertion is strictly based), the cooked vinegar grains are put into the drench, warm water is added, and the vinegar juice flows out along the millet at the bottom of the urn for a while, and a small basin is placed at the bottom for receiving the vinegar juice.

The newly filtered vinegar sauce is light, so the farmer puts it in the big water tank outside the door in winter to let it freeze, commonly known as "frozen vinegar", and takes out the vinegar ice cream and puts it on the blue rack and the vinegar urn, so that the thick vinegar juice drips into the vinegar urn, and the remaining ice is thrown away. In order to make the vinegar sauce thicker and more acidic, and easy to preserve, it can be prepared by using this method several times in a row. If it is stored for more than five years, it is called "old vinegar".

Its color is black-red, the flavor is mellow, and the taste is refreshing.

Balsamic vinegar is represented by Zhenjiang balsamic vinegar, which is a famous vinegar in the south of the Yangtze River in China, with the characteristics of color, fragrance, acidity, alcohol and thickness, and is a favorite condiment of people. 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. Excipients: bran, rice husk, salt, sugar. 3. Ingredients:

1000kg of glutinous rice, 1700kg of bran, 940kg of rice husk, 4kg of koji, 60kg of barley 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. Soak glutinous rice, require 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. Sixth, the quality standard of first-class balsamic vinegar:

1. Sensory indicators: dark brown color, bright color, 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 indicators:

Concentration 11-12 °B'e；Total Acid 》6 4g 100ml; Sugar 1 5g 100ml.

1. Paste 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.

Generally, there are three processes in vinegar making: in the first step, Aspergillus first turns starchy raw materials such as rice, millet or sorghum into glucose; In the second step, yeast turns the sugar into alcohol. If production reaches this point, people will be able to drink fine wine.

However, from wine to vinegar, there must be a third step, which is completed by Clostridium acetate. Clostridium acetate is a kind of aerobic bacteria, they can fall from the air into low-concentration wine barrels, under the conditions of air circulation and maintaining a certain temperature, rapid growth and reproduction, good breathing, so that the alcohol oxidizes, so that they "drink" on the one hand, and turn the alcohol into sour vinegar with a delicious flavor and color.

Answer: The basic principle of vinegar brewing: high-carbohydrate foods will decompose under the action of microorganisms to produce monosaccharides, disaccharides, organic acids, alcohols, and aldehydes, which will give off a sour or alcoholic taste. 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.

Ingredients: 450 grams of apples, 500 ml of white vinegar.

Excipients: 80 grams of rock sugar.

Method: 1. Prepare apples and rock sugar.

2. White vinegar should be brewed.

3. Wash the apples with salt and then wipe them dry, to ensure that the surface of the apples is dry and free of water (the surface moisture is dry and conducive to antiseptic).

4. Cut it with a fruit cutter first, and then use a knife to cut it into thin slices.

5. Prepare a clean bottle without oil and water (vinegar has a certain corrosiveness, it is best to use a glass bottle).

6. Put half of the apples in first, then add half of the rock sugar.

7. Add another layer of apples, add all the rock sugar and pour in the white vinegar.

8. Seal with plastic wrap and close the lid and write the date. Store in a cool and ventilated place for 3 months before opening.

9. Done. <>

Six kinds of old vinegar. Ingredients: 130 grams of jellyfish skin, 2 cucumbers, 60 grams of onions, 30 grams of fried peanuts, 2 Songhua eggs, 3 crab foot sticks.

Excipients: 70 grams of vinegar, 30 grams of sugar, 4 grams of salt, a little sesame oil.

1. First of all, prepare the required ingredients, and the jellyfish skin needs to be desalted 1 hour in advance.

2. Pat the cucumber flat and cut into pieces, slice the stinging skin, cut the crab foot stick into pieces, peel and cut the pine eggs into pieces, and cut the onion into pieces.

3. In addition to peanuts, mix the others first, then put the vinegar and sugar and mix well, then put the peanuts, put salt and mix well.

4. Put it on a plate.