Introduce the red vinegar and be careful

Red vinegar using liquid fermentation method, its basic production process retains the traditional characteristics of Jiangsu and Zhejiang rose vinegar, in the process of flowering, the selection of bamboo plaque flower instead of altar flower, can make the product ruddy color, vinegar fragrance pure, sour soft, sweet and palatable, cooking dipping, flavor is good. 1.The raw materials used to make vinegar should be checked to see if the quality meets the standards before they are used, and the raw materials that have mildew and deterioration and do not meet the food hygiene standards will not be used.

2.Soaking: Fill the rice with water after putting it in the soaking tank, and then add and change the water once a day. The soaking time is generally 7 to 10 days of indica rice soaking, so that the rice grains are soaked until they are powdery and loose.

3.Rinse: Before steaming the rice, take the rice out of the soaking jar, put it in a bamboo basket, and wash it with water.

4.Steamed rice: Rice should be steamed twice (i.e., the first rice and the second rice).

When steaming rice, pour in a basket of rice first, wait for the steam to rise and then fill up the rice, wait for the steam to be ready for 3 to 5 minutes, then pour in hot water for rice picking. When picking rice, mix the rice loosely, do not make the rice lumpy, and then steam the second rice in the same way as the first rice. Rice must be steamed and not pinched.

5.Plaque flower: The steamed and selected secondary rice is sent to the koji room for bamboo plaque fermentation. When installing the plaque, the rice and vegetables should be put into the bamboo plaque, and the sides should be thin and thick.

6.Cylinder flower: Transporting the steamed and selected secondary rice to the sterilized vat, and pouring the cylinder surface loosely into the vat with barbed wire.

On the second day, dig into a concave shape in the center of the tank and roll it around it. After the jar flower has marinade, it should be drenched every day. The plaque and the jar take about 15 days.

7.Shovel plaque flowers: After about 15 days of fermentation, the plaque flowers can be shoveled, and the bamboo plaques are sent to the cylinder as the standard, and evenly dispersed on each cylinder of flowers.

8.Add water: 120 kg of raw materials per cylinder, add 240 250 kg of water. When the tap water temperature is low, you can put some hot water to accelerate the early fermentation of vinegar mash.

9.Pinch the rice: The next day after the water is released, the rice pieces can be crushed, and at the same time stirred once with a rake to prevent the rice pieces from settling at the bottom of the tank.

10.Fermentation management: Fermentation management is an important part of the quality of the product and the quality of the product.

Measures such as heat preservation and stirring should be taken. The general situation is to stir once a day, and after about 90 days, the vinegar mash is basically ripe, and the number of stirrings can be reduced. If the total acid content cannot be increased, 1% vinegar should be added to each tank of vinegar mash to inhibit the reproduction of acetic acid bacteria and prevent the total acid from decreasing.

11.Filtration press: After a certain period of storage after the vinegar mash matures, it can be pressed, and the color and total acidity of each batch should be appropriately matched when pressing. The raw vinegar after pressing the filtration should be clear and transparent, and the pressure should be repeated if it is turbid.

12.Preparation: Before the raw vinegar is heated and sterilized, it needs to be inspected by the manager, and its internal control quality index is slightly higher than the factory quality standard.

13.Sterilization and packaging: Put the clarified raw vinegar into a pot, heat and boil, fill it in a clean and dry storage container while it is hot, and store it tightly.

All vinegar ingredients contain acetic acid, but ** is different. Comparatively, red vinegar is better.

Red vinegar is generally made by adding medicinal koji or spicy knotweed as the main ingredient to make yeast, and using oatmeal to ferment acetic acid to increase the vinegar by aging and adding esters.

White vinegar is divided into two types: general white vinegar and rice vinegar, rice vinegar is processed from rice, sorghum, soybeans, etc., and it is higher. In general, most white vinegar will have chemical components, which are blended by edible acetic acid, glacial acetic acid, etc. I don't need to say who is good and who is bad.

But now things are not clear, who can guarantee that the red vinegar you buy is not blended with chemical raw materials and pigments?

As for usage, because white vinegar is colorless, it is mostly used in making some light-colored dishes, and red vinegar is used in some colored dishes. However, as long as you don't care about the color and beauty of the dish, it doesn't matter, which one you like to use, the taste and texture of the finished dish is the same.

Hope mine is helpful to you

Red vinegar is also a type of rice steak vinegar.

Red vinegar is more widely used, in addition to regretting this round can be directly used as a dipping sauce for wonton, xiao long bao, etc., this vinegar can also be used when cooking, it is rich in nutrition, contains a variety of essential amino acids for the human body, can speed up the peristalsis of the stomach and intestines, and help digestion.

The main raw materials of red vinegar are alcohol, rice, salt, spices and radish red, etc., and the vinegar is rose-red, which is one of the few brightly colored vinegars in supermarkets.

Red vinegar, white vinegar, and balsamic vinegar are mainly distinguished from raw materials, color, sourness, and usage.

First, the difference between raw materials:

1. Red vinegar is brewed from rice.

2. White vinegar is made by fermentation of distilled liquor, or directly mixed with food-grade acetic acid 3. Balsamic vinegar is made from high-quality glutinous rice through more than 20 processes.

Second, the difference between sourness:

1. Red vinegar has a strong special fragrance that can promote appetite, and the content of acetic acid is not high, so the vinegar taste is not strong 2. White vinegar has a soft sour taste and sweet fragrance.

3. Balsamic vinegar has a strong fragrance, sweet and sour, and is not bad for a long time.

3. Differences in usage:

1. Red vinegar is used as a condiment for cold dishes and snacks.

2. White vinegar is used to make kimchi in Western food.

3. Balsamic vinegar is generally used in cold dishes, and can also be used as a seasoning for dipping dumplings.

1. The raw materials are different.

Red vinegar refers to red Zhejiang vinegar, the main raw materials are water, edible alcohol, rice, edible salt, spices, and radish red.

The main raw materials of white vinegar are water, rice, edible alcohol, and edible salt.

Balsamic vinegar is a grain vinegar made of glutinous rice as the main raw material, Xiaoqu as the starter agent, fermented by solid layered acetic acid, and aged.

2. The color is different.

The red vinegar has a transparent orange-red color.

White vinegar is a transparent white water color with a translucent color.

Balsamic vinegar is dark brown in color and has a pure and rich color.

3. The taste is different.

The red vinegar is sour and sweet, with a special Hong Kong flavor.

White vinegar has a mellow sour taste and is mostly used as a seasoning for hot food.

Balsamic vinegar has a strong fragrance, sweet and sour but not astringent, has a long storage time, and is not easy to deteriorate.

different vinegars.

Red vinegar is rose rice vinegar. Rose rice vinegar is brewed from rice, because it used to be mainly produced in Zhejiang, and the vinegar is transparent rose red, so it is also known as "Zhejiang vinegar" and "red vinegar", and the flavor of old vinegar is quite different. The color of Zhejiang vinegar is light red and transparent, and it is often mixed with white sugar and white vinegar to make sweet and sour water to make kimchi, such as carmine radish.

When used for seasoning hot dishes, it is often mixed with wild pepper hot sauce to make a hot and sour sauce, which is used to cook dishes such as fish in sour soup.

White vinegar is a sour adjunct for cooking, with a translucent color and mellow sourness. Contains no or minimal ingredients other than 3-5% acetic acid and water. Made by fermentation of distilled liquor or directly with food-grade acetic acid.

Colorless and simple in taste. It is used in cooking, pickling hot and sour dishes, sour radish and other flavorful snacks, and can also be used as a household cleaner, such as cleaning the dirt inside the coffee machine.

Balsamic vinegar is a condiment made from high-quality glutinous rice through more than 20 processes. Its characteristics are: rich fragrance, sweet and sour but not astringent, long-term not bad.

White vinegar has a weak taste and is often used in dishes or sushi that do not want to affect the color. Red vinegar is a more flavorful dish that is served cold or colored, such as sweet and sour pork ribs. Balsamic vinegar is used for dipping in water.

For example, eat seafood or dumplings. Because it is generally flavored with garlic or ginger.

<>1. Red vinegar is made by adding medicinal koji or spicy knotweed as the main ingredient to make yeast, and using oatmeal to ferment acetic acid and increase the ester of vinegar aging.

2. Red vinegar is generally used with red vinegar, but there are also white vinegar, in fact, the ingredients are almost the same.

3. Red vinegar has the sour taste of vinegar and has a fruity aroma.

4. Red vinegar does not have any special advantages in nutrition, but it is a raw material for preparing vinegar drinks, which is suitable for making salads and drinking directly after dilution, and is not suitable as a condiment.