How to make glutinous rice vinegar? What is the difference between glutinous rice vinegar and white

Here's how glutinous rice is made into vinegar.

1. Raw material formula: 50 kg of glutinous rice, 2 kg of koji (sweet wine koji or white wine koji, ground into powder when used).

Second, the 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 then 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.

Wine to vinegar to ensure sufficient oxygen, no bacteria pollution environment.

Because acetic acid bacteria are aerobic bacteria, oxygen is needed to convert ethanol into acetic acid.

So do not seal the fermentation.

1.The fundamental difference between the two is the different production process.

2.Glutinous rice vinegar is a new type of health care vinegar brewed with high-quality glutinous rice as the main raw material and bioengineering and traditional technology. It contains 18 kinds of amino acids, vitamins and trace elements such as iron, zinc and calcium that are essential for the human body.

This product has the characteristics of delicious taste, pure taste, moderate sweetness and sourness, rich vinegar aroma and soft aroma.

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

Hello! Glutinous rice sweet vinegar is a delicious traditional dish, and let me show you how to make a delicious glutinous rice sweet vinegar.

First, prepare the required ingredients: glutinous rice, sugar, vinegar, salt, green onions, ginger, garlic, etc.

1.The glutinous rice is washed and soaked in clean water, and the brewing time depends on the variety of glutinous rice, generally 2-3 hours.

2.The soaked glutinous rice is steamed, and the steaming time should also be adjusted according to the variety of glutinous rice and the fire power of the steamer, generally 20-30 minutes.

3.During the steaming process of glutinous rice, you can prepare a seasoning of sweet vinegar. Put the appropriate amount of sugar, vinegar, and salt in a pot and cook over low heat until the sugar is completely dissolved.

4.The boiled sweet vinegar seasoning can add an appropriate amount of minced green onions, ginger and garlic according to personal taste to increase the flavor.

5.After the glutinous rice is steamed, pour it into a large bowl and mix it well with chopsticks or spoons so that the source celery does not stick to each other between the glutinous rice grains.

6.Pour the boiled sweet vinegar seasoning evenly over the glutinous rice and gently mix it with chopsticks or a spoon so that the glutinous rice can fully absorb the flavor of sweet vinegar.

7.Finally, you can add some favorite ingredients according to your personal taste, such as peanuts, raisins, etc., to increase the taste and flavor of Hail Liangbi.

Glutinous rice sweet vinegar is simple to make and has a unique taste, which can be used as a staple food, as a snack or as an accompaniment to alcohol. I hope you succeed in making delicious glutinous rice sweet vinegar and enjoy the food! Give a good review.

Ingredients for glutinous rice vinegar.

Glutinous rice vinegar is quantified according to the number of people, about each person loses two bowls of pork bones 1-2 catties, depending on the amount of vinegar.

100 grams of soybean sprouts and two sweet potatoes.

100 grams of fried peanuts with the amount of appetizers, tribute dishes.

Pepper rings with 200 grams of corn.

400 grams of vegetable stalks.

Preparation of glutinous rice vinegar.

Step 1: Wash the bones first, boil them in boiling water, and then rinse them with water for later use.

Step 2 Wash the ingredients and set aside, first fry the first vegetables, tribute vegetables, and vegetable stems for later use, step 3 put a little ginger slices in the pot, fry the bones, fry for one or two minutes, put the rice vinegar in the pot, and the bones together with the key to boil, put soybeans, and boil over medium heat for 40 minutes.

Step 4 put the corn, then roll 20 more to distribute the bright clock, the bones to taste, step 5 put the head vegetables, tribute vegetables, etc., seasoning, turn off the heat, step 6

Put peanuts and pepper rings in a bowl, and you're done.