What is the difference between aged vinegar, rice vinegar, and aged vinegar?

As a Shanxi person, there is still some research on vinegar. Shanxi aged vinegar, Zhenjiang rice vinegar and Duliu old vinegar are the three traditional vinegars in China. The difference between them is mainly in three aspects: raw materials, production methods and uses.

The raw materials of aged vinegar are sorghum, barley, and peas. The entire production process goes through"Steaming, fermenting, smoking, drenching"with"Sun"Five steps, and then go through"Dry in summer, ice in winter"The natural fermentation, removal of turnips, and the production of aged vinegar. The color of Shanxi old vinegar is black and purple, the liquid is clear, the sour fragrance is rich, the food is soft, mellow and not astringent, not moldy, not strong freezing in winter, the more you put it, the more fragrant it is, and it will not rot for a long time.

The raw material of rice vinegar is millet. The production process is to steam the soaked millet, add the barley malt, and put it in a tank for saccharification. The aged koji is then added to the pulp and fermented.

Finally, the fermented juice is sealed in a vinegar vat for aging, and after about 100 days, rice vinegar is made. This vinegar is golden, strong acidity, mellow smell, durable, less precipitation, and no peeling. Rice vinegar has a strong special fragrance that can promote appetite, and the content of acetic acid is not high, and the vinegar taste is not strong, which is very suitable for cold dishes and snacks.

Old vinegar is mainly made of sorghum and yuan rice as raw materials, combined with Daqu made of wheat and peas as saccharifying agent, using traditional special fermentation technology, solid fermentation, two maturation, and natural re-drying for three years. The finished product is red in color, pure and fresh in taste, sweet and sour, and has a pleasant aroma. <>

Each of the three types of vinegar has its own characteristics, which one do you like to use? Welcome to exchange vinegar experience together.

The difference between aged vinegar and aged vinegar

The difference between aged vinegar and old vinegar will be obvious on the packaging now, or look at the color to distinguish, the color of aged vinegar is generally brown, and the color of old vinegar is brown, the taste of aged vinegar is relatively strong, and the old vinegar is a little sweet.

How to eat aged vinegar

Speaking of aged vinegar, everyone will think of Shanxi aged vinegar for the first time, Shanxi aged vinegar is very famous, generally there will be a bottle at home, used to make sweet and sour pork ribs or pork knuckle ginger that is loved in the south, cold salad or when eating dumplings, vinegar is used as a sauce, it is sour and fragrant, and the taste is very good; Moreover, vinegar can bring seasoning and aroma when stir-frying, and a few drops of vinegar can also have the effect of removing the smell when cooking seafood dishes.

Vinegar is a wonderful use in everyday life

Vinegar brings health and deliciousness to everyone in terms of eating, and there are unexpected uses in daily life, when boiling bone broth, a few drops of aged vinegar in the soup can promote the calcium of the bones to be cooked more easily, and a few drops of vinegar can also be stewed when cooking meat, and the taste is better.

Other types and uses of vinegar

In addition to aged vinegar, aged vinegar, there are edible white vinegar, balsamic vinegar, rice vinegar, smoked vinegar, bran vinegar, etc.; There are also a lot of white vinegar used in daily life, adding some white vinegar when washing hair can reduce hair loss and make hair smooth, and there are also women who love beauty to add some white vinegar when washing their faces, which can make the face skin fairer and more beautiful, ** softer.

Vinegar is an indispensable condiment in our lives, in modern society, many dishes need to put some vinegar in it, not to mention that vinegar tastes sour, but sometimes it will be beneficial to the human body, especially to soften blood vessels and prevent thrombosis. So the question is, the vinegar that people usually eat is either old vinegar or old vinegar, what is the difference between old vinegar and aged vinegar?

What is the difference between aged vinegar and aged vinegar?

The differences are as follows: 1. The raw materials are different: the brewing of old vinegar selects high-quality glutinous rice, high-grade Hongchuan, special sesame, white sugar, etc. as raw materials. The main raw materials of aged vinegar are sorghum, bran, water, barley, rice, peas, sugar, edible salt, sodium benzoate Aged vinegar is a kind of aged vinegar, so the raw materials are the same as aged vinegar.

2. Different conditions: after refining and aging for more than three years. The color is brown and black, the sex is warm, the strong acid is not astringent, the acid is slightly sweet, the fragrance is mellow, the aftertaste is shengjin, the longer the storage, the better the flavor, it is a condiment with excellent texture.

Aged vinegar is a vinegar that has been stored for a long time after brewing. Dark brown, liquid clear, mellow vinegar taste, with less precipitation, long storage time, not easy to deteriorate and so on. The sensory standard color of aged vinegar is black and purple; The smell is fragrant and rich, with pure and soft vinegar and fat aroma; The taste is sour but not astringent, and the aftertaste is long; The body concentration is appropriate, and the hanging cup is uniform; The appearance has no precipitation and no suspended solids.

What is the difference between aged vinegar and aged vinegar?

3. Different efficacy: old vinegar has the functions of opening the spleen and stomach, removing dampness and sterilization. In addition to eating, it is often used to dispense and pharmaceutical, which is the best stomach disease, mumps, biliary roundworm, painful swelling and poison, to chase wind and dampness, prevent and treat bacillary dysentery, cold, and prevent encephalopathy, arteriosclerosis, hypertension and other diseases.

The main edible effect of aged vinegar is to disperse stasis, stop bleeding, detoxify, and kill insects. Aged vinegar is the same as aged vinegar.

Aged vinegar is taboo with ***.

Vinegar should not be drunk in large quantities, especially for patients with gastric ulcers and excessive gastric acid secretion. Because excessive vinegar consumption will strengthen the acidity in the gastric environment and cause damage to the gastric mucosa. It is also not advisable to eat vinegar when eating mutton, otherwise it will weaken the therapeutic effect of the two and can produce substances harmful to the human body.

What is the difference between aged vinegar and aged vinegar?

Because vinegar is an acidic substance, it is necessary to avoid vinegar when taking western drugs such as erythromycin and sulfonamides, as sulfonamides are easy to form crystals under acidic conditions, so special attention should be paid when taking such drugs. Due to the astringent properties of vinegar, it is not advisable to eat jealousy when taking traditional Chinese medicine preparations that "relieve surface sweating", such as compound Yinqiao tablets, Huoxiang Zhengqi tablets, Lingqiao cold tablets, Sangju cold powder, and cold and heat clearing powder.

Some people regard vinegar as a "panacea" for curing diseases, which is a wrong concept, and excessive jealousy may also destroy the body's acid-base balance.

The raw materials are different: the brewing of old vinegar selects high-quality glutinous rice, high-grade Hongchuan, special sesame, white sugar, etc. The main raw materials of aged vinegar are sorghum, bran, water, barley, rice, peas, white sugar, and edible salt.

Sodium benzoate aged vinegar is a type of aged vinegar, so the raw material is the same as aged vinegar.

The state is different: vinegar that has been stored for a longer time after it has been brewed. Dark brown, liquid clear, mellow vinegar taste, with less precipitation, long storage time, not easy to deteriorate and so on. The sensory standard color of aged vinegar is black and purple; The smell is fragrant and rich, with pure and soft vinegar and fat aroma; The taste is sour but not astringent, and the aftertaste is long; The body concentration is appropriate, and the hanging cup is uniform; The appearance has no precipitation and no suspended solids.

Take Shanxi authentic old vinegar water tower vinegar as an example, water tower old vinegar is old vinegar that has gone through the cycle of summer drying and winter ice fishing, and is higher in purity than aged vinegar. Old vinegar is 3 years, 5 years, 10 years or even 30 years old vinegar. Higher concentration and more mellow aroma.

There is not much difference, except that the old vinegar tastes a little better.

The difference between aged vinegar and aged vinegar: different colors, different raw materials, different tastes, and different fermentation times.

First, the color is different.

The color of aged vinegar is brownish-black.

The color of aged vinegar is tan, which means that the color of aged vinegar is slightly lighter than that of old vinegar.

Second, the raw materials are different.

Aged vinegar is mostly made from glutinous rice, red yeast rice and sesame seeds, and the raw materials of aged vinegar are bran, barley, rice, and sorghum.

Third, the taste is different.

Old vinegar The taste of old vinegar is relatively milder.

The taste of aged vinegar is more mellow and the sour taste is heavier.

Fourth, the fermentation time is different.

The fermentation time of aged vinegar is a little longer than that of aged vinegar, and the fermentation time of aged vinegar tends to be between 30 and 40 days.

The fermentation time of aged vinegar is mostly about 20 days.

The difference between old vinegar and aged vinegar is that the brewing of old vinegar is made of high-quality glutinous rice in Xuanzhou, high-grade Hongchuan, special sesame, sugar, etc.

The standard color of the old vinegar base sail officer is black and purple translucent; The smell is fragrant and rich, with pure and soft vinegar and fat aroma; The taste is sour but not astringent, and the aftertaste is long;

Difference Between Rice Vinegar and Aged Vinegar:

The ingredients used to make it are different.

The raw materials for the production of aged vinegar are mainly sorghum, supplemented by bran, rice, wheat and peas for fermentation, and finally aged for 3 5 years; Rice vinegar is made by fermenting rice and sorghum as the main raw materials, supplemented by glutinous rice, corn and other grains.

The production method and process are different.

Aged vinegar is brewed through the steps of cooking, saccharification, liquor and waxing, and then by solid acetic acid fermentation, fumigation, aging and other processes; The brewing process of balsamic vinegar is more complex than that of aged vinegar, and it uses solid-state layered acetic acid fermentation; Rice vinegar is generally made using a solid or liquid fermentation process.

The colors are different.

The color of vinegar mainly depends on the color produced during the fermentation of the grain. Due to the long aging time, the aged vinegar has a dark appearance, which is dark brown or black-brown, which is quite close to the color of soy sauce, and has a little precipitation. Rice vinegar is usually light yellow or dark yellow.

The taste is different.

Aged vinegar has a strong and heavy sour taste, and because it does not add any aromatic substances, its flavor comes from the aromatic substances produced by the tannins in sorghum; Balsamic vinegar is added with aromatic substances, the fragrance is rich and rich, with the characteristics of sour but not astringent, sweet in the fragrance; Rice vinegar has a softer sour flavor and is not as strong as aged vinegar, while it is slightly less sweet than balsamic vinegar.

Vinegar is certainly no stranger to everyone, knowing that it is the most common condiment in life, but when you buy vinegar in the market, you will find that there are many different varieties of vinegar on the market, such as common rice vinegar, aged vinegar, white vinegar, etc. are all important members of vinegar, so what is the difference between these vinegars? If you want to know more about it, you can go and see it together, and at the same time, you will know the difference between white vinegar and aged vinegar for pickles.

1. The most important difference between rice vinegar and aged vinegar is that their raw materials are different, rice vinegar is a liquid obtained after processing craft juice with rice, glutinous rice, millet and other rice ingredients as the main raw materials, while aged vinegar is a condiment obtained by fermentation and brewing with sorghum as the main raw material.

2. There is also a clear difference between rice vinegar and aged vinegar in color, the color of rice vinegar is relatively light, while the color of aged vinegar is darker, which is close to black, and there is a certain difference between the two in the taste of being dismantled, the sour taste of rice vinegar is relatively light, and there is a faint rice fragrance, while the sour taste of aged vinegar is relatively heavy and there is no rice fragrance.

The difference between white vinegar and aged vinegar for pickles.

1. When people make some pickled vegetables, they often use vinegar eggs to drown vegetables, there is a certain difference between eating white vinegar and using aged vinegar, white vinegar does not have the natural mellow aroma of aged vinegar, and its taste is particularly sour, and the dishes pickled with it are not only not very good-looking, but also a little unacceptable in taste.

2. Aged vinegar is the best choice for people to pickle vegetables, it has a natural mellow fragrance, and the color is ruddy, and the dishes after pickling will also have a faint red, which will make the pickled vegetables have a full color and flavor, and people can also appetize and consume food after eating, promote digestion and get rid of greasy.

Today, I introduced to you in detail the difference between rice vinegar and aged vinegar, and also let you understand the difference between pickles with white vinegar and aged vinegar, and you can choose the most suitable vinegar for you to use according to their specific characteristics and your own needs in the future. However, if you want to protect your cardiovascular system, when you drink vinegar directly, it is best to choose white vinegar with a clear texture, which has the most obvious protective effect on the cardiovascular system.

The main differences between rice vinegar and aged vinegar are as follows:

1. The color is different.

Rice vinegar is transparent and light red, and the taste is lighter than that of aged vinegar, with a bit of sweet and sour. Aged vinegar is brownish-red or brown in color, has a high viscosity, and has a strong vinegar aroma.

2. Different ways to use.

Rice vinegar in the south is mostly sweet, which is suitable for dishes with sweet and sour tastes and pickles, while rice vinegar in the north has a strong sour taste, which is suitable for cooking sour dishes such as fish in sour soup. Aged vinegar is often used in dishes that are darker in color and need to accentuate the sourness, such as hot and sour soups, and is also suitable for dipping when eating dumplings.

3. The raw materials are different.

Rice vinegar is one of the most nutritious vinegars in a variety of Youpei vinegars, mainly brewed from rice, sorghum, etc., and is rich in amino acids and vitamins. Aged vinegar is mainly made from sorghum, and it should be stored for at least one year after brewing, because the brewing time is long, so the aroma is strong, and adding some aged vinegar when cooking can play an appetizing role.

Efficacy and role of vinegar:

Vinegar has the effects of hemostasis and stasis, antiseptic and detoxification, digestion and accumulation, insecticide, swelling and softness. It can be used to prevent intestinal inflammation, dysentery, etc. Vinegar is appetizing and aids digestion.

Modern science has confirmed that vinegar has the functions of decomposing proteins and fats, lowering blood pressure, and preventing cholesterol deposition on the blood vessel wall, and can be used to prevent hypertension, arteriosclerosis, coronary heart disease, ** disease, cold, hair loss, etc., and maintain human health.

Vinegar can also improve the bactericidal ability of the gastrointestinal tract and prevent intestinal epidemic diseases. Vinegar also boosts appetite and prevents anorexia. Folk also commonly use vinegar ** mumps, nail fungus, biliary roundworm or caterpillar bites, poisonous insect bites, etc. <>