How to make edible white vinegar and how to make white vinegar?

There are two manufacturing methods---1Synthesis 2Brewing raw materials--- rice, grains (grains), the formula and production method of preparing white vinegar, the formula includes edible acetic acid, purified water, edible lactic acid, edible malic acid, edible succinic acid, edible glycerol, edible salt, edible sweetener; The method includes edible acetic acid diluted by purified water, mixed and stirred to adjust the acidity, then added edible lactic acid, and added edible malic acid, edible succinic acid, edible glycerol, edible salt, edible sweetener dissolved by purified water to prepare the taste, and after the flavor is mixed, stirred, filtered to make a prepared white vinegar product.

A kind of production method of Jiangmi white vinegar belonging to the field of fermentation condiment technology, the raw materials are soaked in water and then fermented, blended, filled and packaged to make white vinegar finished products, which are characterized in that: the raw materials used are Jiangmi, Jiangmi does not need to be ground and yeast liquid, Jiangmi is steamed, bagged, and pricked into the plane acetic acid bacteria made of water, alcohol, starch syrup, and white vinegar bacteria in advance for static culture and enters the acetic acid fermentation process, and does not need to add bran koji to mix, rake and then saccharification and alcohol fermentation, Mixing and stirring, the white vinegar culture liquid after acetic acid fermentation is added to the flavoring agent, casein and agent are heated, sterilized, filtered and blended, without adding bran and rice husks in the acetic acid fermentation process to turn over the vinegar paste, adding salt to the mature vinegar paste, and soaking the vinegar paste with water and other processes such as salt two drenching water, and there is no need to add sodium phenylpotassium acid or other preservatives when blending, so as to make white vinegar products by filling and packaging.

That's not made, it's brewed.

Summary. First, through cooking, gelatinization, liquefaction and saccharification, the starch is converted into sugar, and then fermented with yeast to produce ethanol, and then the acetic acid is fermented under the action of acetic acid bacteria, and the ethanol is oxidized to produce acetic acid. The traditional Chinese vinegar raw materials are mainly glutinous rice and indica 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.

First, the starch is converted into sugar by cooking, gelatinization, liquefaction and saccharification, and then fermented with yeast to produce ethanol, and then the acetic acid is fermented under the action of vinegar acid bacteria, and the ethanol is oxidized to produce acetic acid. The traditional Chinese vinegar is mainly glutinous rice and indica 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 main ingredients for making white vinegar are simple: barley, water, and smaller wheat and corn. It is made by first pouring the barley on a plate and cleaning it, then soaking it in well water for one night, and the next day putting the soaked barley into a pot with water, boiling it over high heat, and when it is boiled to a certain extent, it is necessary to turn it once and change the water.

Drain the barley in a basket and replace it with clean and delicate water in the pot, which must be 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 ruined, and the barley at the bottom of the pot is slightly dull and yellow, giving off a burst of fried wheat aroma, it is time to turn off the fire.

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.

White vinegar is a sour adjunct for cooking, and the color is translucent and the sour taste is mellow. The main raw materials are water, rice, edible alcohol, edible salt, etc. It can be good and regulate the metabolism of people's sensitive simplified body, as a dietary seasoning.

There are many ways to use white vinegar, and the following is a brief introduction to the use of several white vinegar slow dispersion type:

A glass of cold boiled water and a tablespoon of vinegar before going to bed can help you sleep after drinking.

Drink a small glass of vinegar when burping and drink it in one gulp to get rid of it.

People with constipation drink plenty of white water and vinegar every day to moisten the intestines and laxative.

Applying vinegar to mosquito bites can reduce itching and swelling.

If the clothes are stained with color or fruit juice, you can remove them by rubbing them with a few drops of vinegar.

Frozen meat is thawed by immersing it in vinegared water, which is also suitable for defrosting frozen fish.

Answer white vinegar brewing method: first pour cold boiled water into a glass container, then add 56 degrees of liquor, some brown sugar, vinegar primer, and then cover with a layer of plastic wrap and seal it in a ventilated place, it needs to be placed for 20 days in summer and 40 days in winter.

There are also several brewing methods for white vinegar: each type is produced differently, with different flavors and potential uses. For example, rice vinegar is a type of vinegar made from fermented rice that has a mild, slightly sweet flavor and is a common substitute for baijiu vinegar.

At the same time, white balsamic vinegar is made by cooking white grapes at low temperatures, which helps to maintain their mild flavor and light color. Finally, white wine vinegar is made from white wine that has been fermented.

Aroma of sake, then add water and malt malt to keep the taste. The rake is opened after 24 hours, and then 1-2 times a day until the mash is ripe.

8. Stir and melt the head vinegar with sugar and clarify.

That's the white vinegar making process.

Answer: Vinegar is made of starchy grains (sorghum, yellow rice, glutinous rice, indica rice, etc.) as the main material, and grain bran, rice husk, etc. as auxiliary materials, which are fermented and brewed. It is generally divided into two categories: black vinegar and white vinegar. Black vinegar and white vinegar have different tastes due to the different ingredients added during the brewing process.

White vinegar is named for its white color, which is made of glutinous rice, which is brewed after several months of brewing after making koji, soaking, steaming, saccharification fermentation, and alcoholic fermentation.