Is brewed vinegar the best of vinegar? How should I choose?

Vinegar is our commonly used seasoning, the nutritional value is relatively high, can help us appetize, digest gas, one of the main raw materials is rich in a variety of B vitamins.

and minerals of bran. However, there are many types of vinegar, including aged vinegar, white vinegar, and rice vinegar.

Wait a minute. From the manufacturing process, vinegar is divided into blended vinegar, prepared vinegar and brewed vinegar. As soon as you hear the name, blended vinegar is mixed with brewed vinegar and diluted edible acetic acid, and regular consumption of blended vinegar is harmful to human health.

Brewed vinegar is different, as the name suggests, brewed vinegar is vinegar made from grains. No other substances are added during the production process. And brewed vinegar is rich in soluble sugars and amino acids.

Calcium, iron, zinc and other vitamins, a bottle of high-quality brewed vinegar is no exaggeration to say that the nutritional value in it is similar to that of milk. If you are nutrition-conscious, then brewed vinegar is the best choice for you, and it can be said that brewed vinegar is the best of vinegars! <>

So there are so many types of vinegar on the market, how can you choose whether it is the best brewed vinegar? In fact, it is not difficult, first look at the product standard number, although the product standard number of brewed vinegar and blended vinegar are the same, but the product standard number of brewed vinegar is written behind the solid fermentation, and the product standard number of blended vinegar is written behind the liquid fermentation. The process of liquid fermentation is simpler than that of solid-state fermentation, and the taste is slightly worse and the taste is heavier.

In addition to looking at the product standard number of the product, and then looking at the product ingredient list, the more flavors and additives are added, it means that it is blended vinegar. In addition, when you buy it, you can shake the bottle of vinegar to observe, if it produces a lot of foaming and does not disperse easily, it means that it is brewed vinegar. Because organic matter such as proteins and amino acids are produced during the fermentation process of brewed vinegar, there will be foaming when shaken.

The key to the nutrition of vinegar is precisely the amino acids produced after the fermentation of grains, and it is obvious that the vinegar prepared by blending does not have these. Of course, the date of manufacture also depends on the presence of edible alcohol.

Words such as vinegar essence should not be considered.

Yes. Brewed vinegar is generally marked with the word brewed vinegar on the bottle, with bright color, pure taste, no pungent, and no sediment.

I think yes, brewed vinegar is the safest, we have to look at the ingredient list when we choose, and choose one with fewer additives.

Yes, because the brewing vinegar is the purest, this vinegar tastes more fragrant, and you should choose a regular brand and fresh vinegar with the production date.

Traditional vinegar brewing methods are divided into solid vinegar and liquid vinegar.

1. Shanxi old vinegar - solid vinegar.

Vinegar made from Daqu liquor: sorghum rice.

As the key raw material, after using the enzymes metabolized in Daqu liquor to carry out ultra-low temperature saccharification and alcoholic fermentation, half of the perfect vinegar paste is placed in the main tank of the smoked paste, and heated with slow fire to carry out the smoked paste.

Add the other half of the vinegar drenched from the perfect vinegar paste to soak, and then drizzle with new vinegar. In the end, the new vinegar is made into edible vinegar with black color, viscous material, mellow strange taste and unique fragrance through the whole process of drying liquid and ice scooping in winter.

2. Zhenjiang balsamic vinegar - solid vinegar.

Vinegar in small concoctions: Using rice and rice as raw materials, first use the rhizopus and yeast in the minor concoction (also known as liquor medicine).

and other microbial strains, carry out solid fermentation on rice grains, and produce alcohol while saccharifying. Then add water and malted malt, saccharification and alcoholic fermentation again.

Then stir in the wheat bran in the mash.

Solid into the tank, plus high-quality acetate as seeds, the use of solid layer alcohol, and the gradual expansion of acetic acid bacteria breeding. After the old vinegar is brewed, the vinegar sauce is poured out by the set drenching method, and fried beige and white sugar are added.

Configure, after responding, heat and bring to a boil to obtain rice vinegar.

3. Red yeast rice of Fujian Province.

Old vinegar - solid method of brewing vinegar.

With wheat bran as the main material, the vinegar mother is made into vinegar with rice and wine or knotweed juice to carry out acetic acid fermentation, and the vinegar paste is specially brewed for one year to produce bran vinegar with a unique taste.

4. Dandong City, Heilongjiang Province.

White rice vinegar – liquid method of making vinegar.

Using rice, red yeast rice, and white sesame seeds as raw materials, the liquid fermentation is carried out by using the fractional addition method, and after 3 years of special brewing, the final white sugar is added to obtain the finished product.

Classification of vinegar: 1. Brewing vinegar.

The production time is long and the cost increases. It is made of starch such as grains as raw materials, and is brewed by microbial strains liquor brewing, saccharification, alcohol fermentation, acetic acid fermentation and other links, and the main ingredient is de-icing acetic acid.

3% 5%), with a variety of carbohydrates.

Citric acid, glycogen, vitamins, pure esters and other nutrients and flavor ingredients.

2. Artificial synthetic vinegar.

Vinegar essence is made by taking glacial acetic acid, adding water, strange flavors, condiments, seasonings, and food colorings. The vinegar flavor is very strong, but there is no aroma. Glacial acetic acid has a certain corrosive effect on the body, and the dilution should be carried out when applied, and the composition of glacial acetic acid should not exceed 3-4%.

This kind of vinegar does not have all kinds of nutrients in edible vinegar, so it is not easy to grow mildew; But it doesn't have a nutritional effect.

The vinegar brewing process, using glutinous rice as the main material, is made by fermentation and processing, which is divided into five steps, and the following are the steps of the vinegar brewing process:

1.Soaking glutinous rice, requiring the rice grains to be soaked without white hearts, drained and steamed, mixed with human wine medicine, sealed with a grass lid to prevent pollution and pay attention to heat preservation.

2.Mix well and ferment.

Add bran to the mash and mix well, take an appropriate amount of fermented ripe vinegar paste, add a little rice husk and water, and ferment.

3.Ferment over spoon.

After fermentation for 3-5 days, the upper rice husk is uncovered, and the mash and the lower ferment are mixed with an appropriate amount of rice husk to mix well, and then spooned.

4.Ageing.

Add salt to the tank, and combine the tank, so that the tank is full of grain, a layer of salt on the surface of the mash, and the mouth of the tank is sealed with plastic cloth for aging.

5.Store tightly sealed.

The aged vinegar paste is soaked in water and color, the head juice vinegar is stirred with sugar, clarified, filtered, heated and boiled and packed into a container for sealed storage.

Since vinegar can be produced on its own in the natural environment, ancient humans have been consuming vinegar since very early times all over the world. In general, Eastern countries make vinegar from grains, and Western countries make vinegar from fruits and wine. In China, vinegar is generally believed to have been brewed during the Western Zhou Dynasty, but it is also believed that vinegar originated in the Shang Dynasty or earlier.

During the Han Dynasty, it was called vinegar. In the West, vinegar has been around since ancient Egypt. Since they are all obtained through fermentation and brewing, to a certain extent, it can be considered that wine vinegar is homologous, and all ancient civilizations that can make wine generally have the ability to make vinegar.

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. Add the bran to the wine 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 paste, and then add a layer of rice husk without covering, and ferment.

3. After fermentation for 3-5 days, the upper 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, each time an appropriate amount of rice husk is added, and part of the warm water is added. After the spoon is passed, the original cylinder is "exposed", and all the mash is passed to another cylinder.

4. After the vinegar paste is matured, salt is added to the tank immediately, and the cylinder is combined to make the tank full of grain, and the surface of the fermentation is covered with a layer of salt, and the mouth of the tank is sealed with plastic cloth for 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.

5. 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. Stir and melt the head vinegar with sugar, filter after clarification, heat and boil, put it in a container while it is hot, and store it tightly.

Literally, it's easy to understand. Brewed vinegar.

It is vinegar directly produced by a series of processes such as heating, fermentation, and precipitation of grain, and the taste of vinegar has been determined before fermentation, and the flavor is often relatively strong.

The preparation of vinegar is different, generally using brewed vinegar and sour regulators, food coloring.

Sugar and so on are mixed evenly in a certain proportion, and then through standing, precipitation, etc., and finally made into a kind of vinegar, the taste can be freely adjusted, and the flavor can be thick or light, and the certainty is higher!

This is the approximate difference between the two, eat it yourself, the amount is small, or it is recommended to brew vinegar, because the taste will be better, the flavor is stronger, there is no addition in the whole process, on the contrary, you can use vinegar for a large amount.

Brewed vinegar refers to a liquid condiment made by microbial fermentation using various materials containing starch, sugar or alcohol alone or in combination.

Prepared vinegar refers to the blended vinegar prepared with brewed vinegar as the main body and mixed with edible glacial acetic acid and food additives.

The difference between the two is that brewed vinegar is made by fermentation.

Brewed vinegar is usually a food product obtained by brewing grains.

The configuration can usually be carried out with food-grade acetic acid such as glacial acetic acid with relatively high purity. It's completely cashed out.

What is the difference between brewed vinegar and prepared vinegar? Brewing vinegar, it refers to the entire manufacturing of vinegar, this processing process, including time, and the configuration of vinegar is directly proportioned, matched.

We all know what vinegar is, a seasoning product that is essential in the daily kitchen, with a slightly sour taste and adds flavor to food. So, what kind of vinegar is brewed vinegar? How to buy brewed vinegar?

What kind of vinegar is brewed vinegar.

Vinegar. Vinegar is generally divided into: brewed and blended, there will be a logo on the packaging, for example, if you want to buy brewed vinegar, you will see that the bottle label indicates that it is brewed vinegar, as for the blending, there are many blends, monogram modulation, etc., which are not very good or directly blended with flavor and water and pigments, which will generally be very cheap.

Natural brewed vinegar is the finished vinegar after the raw materials have been cooked, cooled to a certain temperature, inoculated (mold), fermented, filtered, sterilized and aseptically filled; This is brewed vinegar; In addition, there is also a way that does not use external strains to inoculate, uses miscellaneous bacteria in the air, and then puts them into the fermentation tank for fermentation, which is pure natural, but the fermentation cycle is longer; At the same time, fermentation can be divided.

Raw material for brewing vinegar.

According to the difference of raw materials, it is generally divided into: grain vinegar (such as glutinous rice vinegar, black vinegar, red vinegar, etc.), fruit vinegar (persimmon vinegar, apple cider vinegar, red date vinegar, etc.), flower vinegar (rose vinegar, peach blossom vinegar, roselle vinegar, etc.).

Preparation of brewed vinegar.

Brewing vinegar, it is made of grain and other starch as raw materials, brewed by microbial koji, saccharification, alcohol fermentation, acetic acid fermentation and other stages, the main ingredients in addition to acetic acid (3% 5%), but also contains a variety of amino acids, organic acids, sugars, vitamins, alcohols and esters and other nutrients and flavor components, with a unique color, aroma, taste, not only condiments, regular consumption is also beneficial to health.

Purchase of brewed vinegar.

1. The chaotic color is the biggest difference between brewed vinegar and crystal clear synthetic vinegar, and the brewed vinegar will be stored for a longer time, the more sediment, and the color will gradually darken, and the liquid of synthetic vinegar is transparent and there is no sediment.

2. It is not easy to obtain the raw materials for brewing vinegar, so the production cost is relatively high, and the relative selling price will not be too cheap.

3. A reputable brand is the primary condition for selection, in addition, there are clear ingredient labels for raw materials, additives or production methods, so that you can enjoy the benefits of jealousy without burden.

4. The brewing period is more than 5-10 months.

1. The traditional raw materials for vinegar brewing in China are glutinous rice and rice (japonica rice) in the south, sorghum and millet in the north, wheat in the Central Plains, and bran in Sichuan and Shaanxi. Nowadays, there are also substitutes for broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc.

2. 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 fermented with acetic acid bacteria to oxidize ethanol to produce acetic acid.

1. The traditional raw materials for vinegar brewing in China are glutinous rice and rice (japonica rice) in the south, sorghum and millet in the north, wheat in the Central Plains, and bran in Sichuan and Shaanxi. Nowadays, there are also broken rice, jade rice, sweet potato, dried sweet potato, potato, dried potato, etc.

The raw materials are first cooked, gelatinized, liquefied and saccharified to convert starch into sugar socks, and then fermented with yeast to produce ethanol, and then fermented ethanol under the action of acetic acid bacteria, and the ethanol is oxidized to produce acetic acid.

2. Vinegar is a traditional condiment in China's major cuisines, and the history of vinegar brewing is more than 3,000 years according to the literature, and it can generally be divided into two categories: solid-state fermented black vinegar and liquid fermented red vinegar and white vinegar. Vinegar is mainly made of glutinous rice, wheat, sorghum and other raw materials fermented and made, there are amino acids, lactic acid, organic acids and other components, China's famous vinegar has Zhenjiang balsamic vinegar, Shanxi old vinegar, Sichuan Baoning vinegar, Tianjin Duliu old vinegar and so on.