How is vinegar brewed brewing process ?

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.

Put half of the old vinegar into the smoke tank, heat it with a simmer, after smoking, add the remaining half of the vinegar leached out of the old vinegar to soak, and then soak the new vinegar Finally, the new vinegar has been made into a vinegar with black tone, thick texture, mellow sourness, and special fragrance after three winter dry liquid, ice fishing and other aging processes. The more famous is Shanxi old vinegar. Using glutinous rice and rice as raw materials, microorganisms such as rhizopus and yeast in koji are first used to create solid culture bacteria in rice grains, and ferment them while saccharifying.

Wash the glass jar and dry it, put 5 catties of water and 2 taels of 50° liquor into it, and do not stir. After a week, open the lid and smell it, add water if it smells of wine, add wine when it smells of wine, add wine when it smells sour, and then sugar can be put in. Open the lid for two or three hours every once in a while to breathe (mixed with wine will kill vinegar bacteria, so open the lid to evaporate and breathe).

1. The traditional raw materials for vinegar brewing are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River, sorghum and millet in the north of the Yangtze River, and now they are 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, which only need to go through two biochemical stages of ethanol fermentation and acetic acid fermentation.

3. Using ethanol as raw material, adding acetic acid bacteria only undergoes a biochemical stage of acetic acid fermentation, such as using low-alcohol liquor or edible alcohol to dilute with water as raw materials, and applying quick-brewing vinegar to make vinegar, only 1 day and 3 days to obtain wine vinegar.

4. White vinegar is prepared by adding edible glacial acetic acid and water, and then adding seasonings, spices, pigments and other substances to make it a vinegar with a flavor similar to that of brewed vinegar.

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.

Brewed vinegar is made by adding acetic acid bacteria to vinegar raw materials or fermenting and filtering with natural acetic acid bacteria. Different raw materials such as cereals and fruits not only brew different flavors, but also due to the role of enzymes, yeast and acetic acid bacteria, in addition to acetic acid, there are other volatile organic acids, sugars, lipids, amino acids, organic acids, vitamins and minerals in the ingredients, with diverse flavors, each with its own characteristics and efficacy, and is deeply loved by the public.

The traditional vinegar brewing process includes five major processes: steaming, fermentation, smoking, drenching and aging. Solid-state fermentation refers to the state of acetic acid fermentation in the fermentation step.

Most of the traditional grain fermented vinegars in China use a solid-state fermentation process. Bran, grains, rice husks, etc. after alcoholic fermentation. Add to the vinegar paste.