How much is the difference between aged vinegar and balsamic vinegar on the market?

Aged vinegar and balsamic vinegar are one of the indispensable condiments in our daily life, because we always need some vinegar to adjust it, and the taste of vinegar is also very delicious, especially in Shanxi, people can't do without vinegar. Aged vinegar believes that we are all familiar with it, and we often use aged vinegar as a condiment in our daily life, and generally aged vinegar is very sour. Aged vinegar is brewed from sorghum, and is most famous for Shanxi old vinegar, which is black and purple in color, cotton, sour, sweet, mellow, and has a long aftertaste.

In terms of taste, aged vinegar is the most acidic, and when cooking hot dishes, aged vinegar is often used in dishes that need to highlight the sourness and have a darker color, such as hot and sour sea cucumber, vinegar-braised catfish, etc. In addition, aged vinegar is also commonly used in cold dishes such as old vinegar peanuts and old vinegar stings. In fact, there are many differences between aged vinegar and balsamic vinegar, but the biggest difference is the taste.

The taste of balsamic vinegar has a faint fragrance, while the taste of aged vinegar is more pungent.

The acetic acid content of aged vinegar and balsamic vinegar is also different, and you can eat it and feel that the acidity of the two is different. The nutrient content of the two is different, the acetic acid content of the aged vinegar is different, the acetic acid content of the aged vinegar is high, and the content of the other balsamic vinegar is definitely lower, and the color of the aged vinegar is darker than that of balsamic vinegar, showing a deep red color. In addition, the raw materials used in the two are also different.

Aged vinegar is not the same as balsamic vinegar, and there are many differences between aged vinegar and balsamic vinegar. First of all, the raw materials used are different: Aged vinegar is generally made from some ingredients at home, such as sorghum and beans, which are brewed through complex processes.

Balsamic vinegar is made from rice such as glutinous rice. In addition, the depth of color is not the same, the color of aged vinegar is dark, and the color of balsamic vinegar is not dark.

Aged vinegar refers to the edible vinegar brewed with sorghum corn and other raw materials in the north, and after the aging process of summer drying and winter fishing, the edible vinegar with a certain acetic acid content is the edible vinegar after the aging of rice vinegar, there are all kinds of vinegar on the market, balsamic vinegar is good for stir-frying, balsamic vinegar is famous for "sour but not astringent, fragrant and slightly sweet, strong color and flavor". This kind of vinegar has the five characteristics of "color, aroma, taste, mellow and thick", and is welcomed by the majority of people, especially in the south of the Yangtze River. Shanxi aged vinegar can be mixed with cold vegetables, high acidity, black and purple color, clear liquid, rich sour aroma, soft food, mellow and not astringent.

And it is not moldy, it is not frozen in winter, the more you put it, the more fragrant it is, and it will not rot for a long time. It is recommended to use rice vinegar for stir-frying, which has much higher nutritional value.

Aged vinegar: In daily life, people are more commonly used to use aged vinegar. Aged vinegar is generally made from sorghum, and in the process of brewing aged vinegar, it takes a relatively long time, more than a year.

Because only when the time is up, can we brew a better quality aged vinegar. Aged vinegar is darker in color and has a high concentration. Therefore, when making braised dishes or dishes with a strong sour taste, you can use aged vinegar, such as sweet and sour tenderloin, sweet and sour pork ribs, etc.

Balsamic vinegar: It is a type of vinegar made from glutinous rice. The vinegar flavor of balsamic vinegar is not very sour, and it has a sweet taste when you taste it carefully.

However, this balsamic vinegar is only suitable for cold dishes. When mixing cold dishes, add an appropriate amount of balsamic vinegar to make the cold dishes taste better. It can also be said that the effect of balsamic vinegar can only be brought into play when the dish is cold.

Brewing raw materials, color and taste are different, aged vinegar with sorghum as the main raw material, balsamic vinegar is made of glutinous rice as the material, aged vinegar is more sour, more intense, balsamic vinegar with added sucrose, has a fragrant and slightly sweet taste.

1. Brewing raw materials: aged vinegar is made of sorghum as the main raw material and Daqu as the starter agent, which is made by cooking, saccharification, liquor and other processes, and then quickly vinegared at high temperature, roasted and baked vinegar paste and aged in the sun. It represents Shanxi aged vinegar.

Balsam vinegar is made with glutinous rice as the main raw material and small koji as the starter agent, which is fermented with solid layered acetic acid, and aged through winemaking, fermentation, vinegar drenching, etc. = large technological process. The representative is Zhenjiang balsamic vinegar.

2. Different colors: the color of aged vinegar is purple, and the color of balsamic vinegar is brown-red or brown.

3. The taste is different: the aged acetic acid is fragrant, mellow and not astringent, because it is not moldy, it is not rotten for a long time, and the more it is put, the more fragrant it is, so it is given the word "Chen". Balsamic vinegar is sour but not astringent, the color is strong and the taste is solved, and the balsamic vinegar has a fragrant and slightly sweet taste due to the addition of sucrose.

4. Different usage: aged vinegar is a northern vinegar, which neutralizes the alkalinity in the local water quality, and is generally used as a dipping sauce, such as dumplings, buns, mixed noodles, etc.; When cooking hot dishes, it is often used in dishes that need to highlight the sour taste and have a darker color, such as hot and sour sea cucumber, shredded pork, and sugar. Balsamic vinegar is a southern vinegar, its slightly sweet taste can give the dish a sense of softness, pyridine vinegar is more suitable for mixing cold dishes, vegetarian dishes, it can not only make the dish have a sour aroma, will not make the dish too dark color.

Balsamic vinegar is not the same as aged vinegar, and the differences are as follows:

1. The raw materials are different.

Aged vinegar is made from grains such as sorghum, barley, peas, and water, while the main raw material of balsamic vinegar is glutinous rice, which also contains substances with a special aromatic smell.

2. The process is different.

The process of aged vinegar brewing is generally cooking, saccharification, liquor and waxing, etc., while the main process of balsamic vinegar brewing is brewing, making fermentation and pouring vinegar, etc., and the process of balsamic vinegar generally has more than 40 processes, which is more complicated than the process of aged vinegar.

3. The smell is different.

Balsamic vinegar has a strong aromatic flavor because of the addition of aromatic substances; Aged vinegar does not add aromatic substances, but the sour taste is stronger.

There is a difference between rice vinegar and aged vinegar, and the key differences are as follows: the color is different, the method of use is different, and the raw materials are different. Rice vinegar is a transparent dark red color, and the taste is lighter than that of aged vinegar, with a sour and sweet taste.

Aged vinegar is jujube red or dark brown, has a high viscosity, and contains a strong vinegar aroma. Most of the rice vinegar in the southern region contains a sweet taste, which is suitable for dishes with sweet and sour taste and pickled vegetables, while rice vinegar in the northern region has a strong strange taste, and is suitable for cooking strange dishes such as sour soup and fish. Aged vinegar is often used in dishes that are darker in color and must highlight the strange taste, such as hot and sour soup, etc., and are also suitable for dipping when eating dumplings.

Rice vinegar is one of the most nutritious vinegars in a variety of vinegars, and is made from rice, sorghum rice, etc., and contains sufficient carbohydrates and vitamins.

The key to aged vinegar is to brew with sorghum rice, and it should be stored for at least one year after brewing, because of the long-term brewing time, the aroma is strong, and adding a little aged vinegar when cooking can have an appetizing effect. Rice vinegar is the most commonly used of all edible vinegars, which is brewed from rice, with a slightly lighter color and less sour taste, and is the preferred product for cold dishes. White rice vinegar has more ingredients, which is made of edible acetic acid and other ingredients, and the strange taste is called soft and transparent without color, and it is generally used to cook vegetables and fruits with beautiful colors.

Generally when stewing pig's feet. Putting white rice vinegar is beneficial to the release of calcium in pork ribs, making it easier for the body to digest and absorb. The color of rice vinegar is slightly lighter, the sour taste is not strong, and rice vinegar and white rice vinegar are all transparent and colorless.

The difference between rice vinegar and white cool is that rice vinegar is made from rice, wheat, sorghum rice and its wheat bran, rice bran, persimmon cake, etc., through the alcohol of sour koji, resulting in glacial acetic acid, so it is brewed. In fact, white rice vinegar is made from industrial ethanol as a raw material, and it is also mixed with acetic acid, etc., or glacial acetic acid made from barley rice again. From the appearance design, the color of rice vinegar is more than rose red or light yellow, the aroma is very authentic, a little sweet, suitable for daily dipping or cold dishes.

White rice vinegar has no color, the taste is pure, because the ingredients are relatively single, so the strange smell is stronger, suitable for mixing light-colored vegetables and fruits beautifully, or it is better to use cleaning liquid. From the perspective of nutrients, because rice vinegar is immediately fermented with grain, it contains a lot of nutrients, especially B vitamins, which is a more nutritious vinegar, so it is better to choose rice vinegar without choosing white rice vinegar.

The difference is that ** is not the same, and the content is not the same. The usefulness is not the same. It is because white vinegar is usually used for stewed meat, and balsamic vinegar is generally used for stir-frying. If white vinegar is used for stir-frying, it can cause us to get alcohol poisoning.

The difference between white vinegar and balsamic vinegar in taste and color is relatively large, and the vinegar used in different dishes is different, and the wrong use will affect the taste.