The local method of making vinegar, the method of making vinegar in folk

Vinegar is an indispensable sour in people's lives, and vinegar also has a health care effect. The following is an introduction to the methods and principles of making vinegar at home. Because the production is the raw material and auxiliary material of vinegar, it is the best agricultural and sideline products. So this method is especially applicable to rural areas.

The raw materials required for vinegar production are dried sweet potatoes or sorghum and wheat and some auxiliary materials. If 200 kg of dried sweet potato or sorghum and 50 kg of wheat are used as the main ingredients, the dosage of other auxiliary materials is 2 kg of vitex leaves, kg of pepper leaves, 2 kg of sesame seeds, 3 kg of mung beans, 1 kg of ginger, 5 kg of sesame flowers, 5 kg of screwdrivers, 50 kg of coarse grain bran, and 30 kg of fine grain bran.

The steps and principles of making vinegar at home are as follows:

2.Koji-making steps:

Soak wheat, sesame seeds, and mung beans, crush them, and steam them.

Soak vitex and pepper leaves for 2 hours.

Put all the excipients into a container and stir with water until your hand falls loose in a ball.

Lumps, that is, the stirred koji is loaded into a mold to make lumps.

Put the koji blank on the firewood, cover it with a sack, and put it in the shade to make it appear yellow-green mold for 4 6 days. Dry in the sun. Store in a cool place.

2. Fermentation. 1.Dried sweet potatoes or sorghum are cooked to gelatinize starch, and the main change is that the starch in the raw material is steamed and converted into a dissolved state so that it can be used by yeasts.

2.The cooked raw materials are dried to about 25 °C, then mixed with the crushed koji, evenly packed into tanks, placed on the balcony for natural fermentation. The main changes are:

Starch produces glucose under the action of starch fermentation in koji, and glucose produces alcohol and carbon dioxide under the action of koji yeast wine-inlaying enzyme.

The fermentation process is divided into three stages: pre-fermentation - the period when yeasts multiply rapidly. The main fermentation period is the period when glucose is converted into alcohol under the action of alcoholizing enzymes, while carbon dioxide gas is produced and the temperature rises.

Note that it cannot exceed 30 40, and the method of mechanical cooling is to stir and ferment with a wooden spatula, once a day. In the late stage of fermentation - the alcohol reaches a certain accumulation, the sugar is basically depleted, and the fermentation is slow. The whole process takes about a month.

Through alcoholic fermentation, the alcohol content of fermented mash can generally reach 7%.

3.Acetic acid fermentation: Mix the fermented mash with coarse and fine grain bran evenly, put it into a porcelain helmet, put it on the soil kang, cover it with a quilt, and carry out acetic acid fermentation.

The main reaction is: alcohol in the koji acetic acid bacteria under the action of acetic acid bacteria to form acetic acid, because acetic acid bacteria are good gas microorganisms, so it is necessary to constantly turn the fermentation, increase the air while reducing the temperature of the fermentation, once a day. After seven days, the acetic acid content reaches 7 8%, and the fermentation can be terminated with 3% salt.

The acetic acid fermentation temperature is controlled at 28 30 °C.

3. Drizzle vinegar. Put the fermented mash into the pouring tank, add water and soak for 20 24 hours, then pour vinegar. Finally, it was sealed for a month, and the flavor was excellent.

The steps of making vinegar are as follows:Homemade vinegar needs to be prepared: small bowl, warm water, brown sugar water, white wine, vinegar primer, plastic film, rubber band.

1. First, pour an appropriate amount of warm water into a small bowl.

2. Then in a small bowl.

3. Then pour in an appropriate amount of brown sugar water.

4. Next, add a piece of vinegar primer.

5. Seal the small bowl with plastic film and keep it for about 20 days.

6. Finally, the vinegar is made, as shown in the figure below.

Vinegar pairingVinegar is commonly used in food preparation, especially in the pickling process, vinaigrettes and other salad dressings. Beetroot Seasoning Cold, cooked beetroot is usually eaten with vinegar and other ingredients. Fish & Chips Condiment (UK:

French fries; USA: French fries) In the UK, Ireland, Canada and Australia, salt and Burn Mega malt vinegar are sprinkled in chips. In Canada and Australia, white vinegar is also often used.

Potato Chip Seasoning (UK: Potato Chips) Many packaged potato chip manufacturers in the United States, Canada, the United Kingdom, and Australia include a variety of flavors flavored with vinegar and salt.

The raw materials of vinegar are mainly glutinous rice, sorghum, dried sweet potato, rice bran, wild starch, etc. The production method of vinegar is as follows: 1. Cook glutinous rice or other raw materials and cool them, then put them in and mix them with koji, yeast and yeast liquid; 2. Put the mixed raw materials into a sealed jar and place them in a dark place.

3. Take it out after fermentation for half a year, form a thin layer of vinegar on the vinegar surface to let the good acid bacteria film pick out, and pour the fermented vinegar into a fine sieve and filter it.

Vinegar is a traditional condiment in all major Chinese cuisines. According to the existing written records, the ancient Chinese working people used wine as a starter to ferment and brew vinegar, and oriental vinegar originated in China, and the history of vinegar brewing according to literature is at least more than 3,000 years. China's famous vinegars are:

Original hunger slippery balsamic vinegar, Zhenjiang balsamic vinegar, Shanxi old vinegar, Baoning vinegar, Tianjin Duliu old vinegar, Fujian Yongchun old vinegar, Guangling debuted fort vinegar, Qishan vinegar, Henan old turtle vinegar and red yeast rice vinegar.

Vinegar production methods can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar is made from grain, sugar, and ethanol as raw materials and fermented by microorganisms. Synthetic vinegar is made by blending edible acetic acid, adding water, acidulants, seasonings, spices and food colorings.

Vinegar plays an important role in the cooking of Chinese cuisine, and is often used in skashi, coleslaw, etc., in Western cuisine, it is often used to prepare salad sauces or sauerkraut, and in Japanese cuisine, it is often used to make sushi rice.