How many types of vinegar are there? What are the types of vinegar?

Brown rice vinegar, glutinous rice vinegar, rice vinegar, fruit vinegar, alcohol vinegar, apple cider vinegar, white vinegar, added vinegar, aged vinegar, red Zhejiang vinegar, sushi vinegar, moth vinegar, black vinegar.

There are white vinegar, black vinegar, balsamic vinegar, apple cider vinegar, rice vinegar, red Zhejiang vinegar, sushi vinegar, moth vinegar.

Edible and emotional industrial chemical.

White vinegar, aged vinegar, vinegar essence, apple cider vinegar.

We eat vinegar a lot, so do we know what kinds of vinegar there are? What's the difference? Why is it classified like this?

In fact, every family will put vinegar in the house, and it will say aged vinegar or balsamic vinegar and so on, and I can only distinguish vinegar and soy sauce from the color, because we can directly observe their color, which is also what we can see at a glance, and it is also the method we often choose. Just like aged vinegar, white vinegar and rice vinegar, we can recognize white vinegar by its color, and we will know from its name that its color is white, and I personally think that each name has its origin or reason.

In addition, the meaning of aged vinegar can be known from its name "Chen". Chen means that there is a long time to put it, so how long is actually defined in the food factory, but I want to say if it is a year, then how long can vinegar generally be kept? Will it deteriorate because it has been put for a long time?

Is it the same as wine? Is it that the longer you leave it, the more mellow and sweet it becomes? So, is it because it adds something to it that we don't know?

For example, if we put a lot of preservative wine, will this harm our body?

Actually, as a seasoning, they are not very harmful to us, because they are made with cereals, so they are good for our body. I think their names are different, but they are different in their bodies, they are made in different ways, and the things used to process into white vinegar are very simple and simple, but white vinegar is not very commonly used when we eat it, but it is still often used in our lives.

For example, we use it to wash our hands or take a bath, to kill our bacteria, and to make our skin pale. Anyway, there are great benefits, but we also have to pay attention to the number and amount of it, not too much. When we learn about them, it will be more convenient and proficient when we use them, and the food we make will become more delicious.

5 kinds. White vinegar, sweet vinegar, balsamic vinegar, bran vinegar, aged vinegar. White vinegar:

White vinegar is a sour adjunct for cooking, with a translucent color and mellow sourness. The main raw materials are water, rice, edible alcohol, edible salt, etc. It can be good and regulate the metabolism of the human body, and as a dietary seasoning, it is in great demand.

Sweet and sour: Sweet and sour is one of the traditional seasonings in China's major cuisines, and is widely spread in Cantonese cuisine, Shandong cuisine, Zhejiang cuisine, Suzhou cuisine and Henan cuisine. <

5 kinds. White vinegar, sweet vinegar, balsamic vinegar, bran vinegar, aged vinegar.

White vinegar: White vinegar is a sour adjunct for cooking, with a translucent color and mellow sourness. The main raw materials are water, rice, edible alcohol, edible salt, etc. It can be good and regulate the metabolism of the human body, and as a dietary seasoning, it is in great demand.

Sweet and sour: Sweet and sour is one of the traditional seasonings in China's major cuisines, and is widely spread in Cantonese cuisine, Shandong cuisine, Zhejiang cuisine, Suzhou cuisine and Henan cuisine.

Balsamic vinegar: Zhenjiang balsamic vinegar is also known as Zhenjiang vinegar. It is a local traditional product of Zhenjiang, Jiangsu Province, and belongs to condiments. The word incense indicates that Zhenjiang vinegar has a unique aroma compared to other types of vinegar. Zhenjiang vinegar belongs to black vinegar and black vinegar.

Bran vinegar: Bran vinegar is brewed from bran as the main raw material. The production of bran vinegar is more common in various parts of Sichuan, among which Boryeong bran vinegar is the most famous.

Boryeong bran vinegar has a history of more than 300 years, using medicinal koji or spicy knotweed juice to make yeast, mixing vinegar mother into the main raw material bran and then fermenting with acetic acid, and aging for up to one year. The color of bran vinegar is black brown, no precipitation, fragrant aroma, strong sour taste and slightly fresh.

Aged vinegar: Aged vinegar is one of the traditional condiments invented in China, which has been produced and eaten in China for more than 3,000 years. Dark brown, liquid clear, mellow vinegar taste, with less precipitation, long storage time, not easy to deteriorate and so on.

Shanxi aged vinegar is one of the four famous vinegars in China. Sorghum is the main ingredient. A large amount of koji is added and fermented with low-temperature alcohol, and then the bran is mixed with bran and fermented with acetic acid.

1. Millet vinegar.

1. Paste the stubble to boil the rice, put the soaked millet into the pot, cook the rice over a warm fire, and cook the rice until it blooms and becomes a sticky paste. Spread out the boiled rice to dissipate heat, and when the temperature is cool to 38 degrees, add koji and mix well and put it into the vat for fermentation, adding koji to play the role of yeast, which can be fermented naturally, and also make the product have a natural koji flavor.

2. Fen vinegar: pour the fermented mash mixed with grain bran into the urn for natural fermentation, enter the seven-day starch saccharification and alcohol fermentation stage, and listen to the urn with ears during fermentation, and judge the fermentation situation according to the sound.

3. Copy the tank: In the early stage of fermentation, the purpose of copying the tank is to increase the temperature, expand the reproduction of acetic acid in the acetate, and facilitate the air circulation of the acetate, and the fermentation process takes two months.

4. Dial the cylinder: The temperature of the vinegar paste is lowered to the natural temperature to dial the cylinder, and the fermentation is poured into another cylinder from one tank to ensure that the fermentation temperature makes the fermentation thorough.

5. Fermentation: In order to ensure the taste of millet vinegar, put the fermented fermented fermented into the jar and sprinkle a layer of millet bran on the upper part, then cover it with an oilcloth, and finally seal it with mud, and it takes three months to store the fermented grain.

6. Drizzling vinegar: put the stored vinegar paste into the vinegar tank, there is a small hole at the bottom of the vinegar tank, put a chute in the hole, the vinegar liquid flows into the basin along the chute, and the vinegar in the basin is poured into the vinegar jar repeatedly until the vinegar coarse liquid is clear, and the process takes one hour.

2. Rice vinegar.

1. Steam and cook rice and glutinous rice until cooked. You can do without glutinous rice, or you can add a little glutinous rice, you can choose according to your needs. Cook the selected rice and allow it to cool.

2. Stir 2 bowls of rice, 2 bowls of boiled water, and 3 tablespoons of sugar evenly, because they should be placed in a place where there is no light, so directly use the enamel fresh-keeping jar. (The container must be clean and scalded with hot water). The raw materials are sealed and placed in a dark place to prevent the vinegar from aging due to the action of oxygen in the air and ultraviolet rays in the sun, so that the raw materials will deteriorate and become tasteless.

3. Seal, store at room temperature in a place where there is no light, and leave it for half a year.

4. After half a year, take the above clarification solution, and the bottom is bad. Add a spoonful of brown sugar to the clarification solution, seal it, let it sit for another 3 months, open the bottle, and it will be successful if it has a sour taste. It is best to drain it again before bottling, and the transparent and mellow rice vinegar is ready to eat.

5. The liquid taken out is purified and refined. After the dregs are drained out, the remaining liquid is left to stand overnight, and on the second day, it will be found that there is a layer of clear liquid on its surface, take out the clarified liquid and then add brown sugar and cool white boil to continue fermentation for three months, and then drain it, you can get mellow vinegar.

1. Sorghum vinegar.

The main material of sorghum vinegar is sorghum, which is made into vinegar by steaming, saccharification, liquor and other processes, and then rapidly vinegared at high temperature, roasted and aged by hot roasting and pumping. The most famous old vinegar in Shanxi in China is sorghum vinegar.

2. Bran vinegar. The main brewing material of bran vinegar is wheat bran, which contains many substances that are good and necessary for the human body. And since wheat bran is a by-product of wheat, wheat bran vinegar should be counted as an environmentally friendly food. Sichuan Boring vinegar, one of the four famous vinegars in China, is also used to buy bran vinegar.

3. Brown rice vinegar.

Brown rice vinegar is made from brown rice before bleaching, and brown rice vinegar can be added to honey or juice according to personal preference.

4. Glutinous rice vinegar.

As the name suggests, glutinous rice vinegar is made naturally with glutinous rice as the raw material. It contains many nutrients that the human body needs, and the taste is relatively luscious.

5. Wheat vinegar.

Wheat vinegar is brewed using wheat as a raw material. Generally, rice is used to make vinegar in the south, and sorghum is used in the north. Wheat vinegar is less common in everyday life. Henan special vinegar is wheat vinegar.

6. Rice vinegar. Rice vinegar is made from rice and the most primitive artisanal brewing process. Hunan Yiyang Taojiang is stuffed with rice vinegar.

7. Fruit vinegar.

Fruit vinegar has vinegar such as apple cider vinegar. But this vinegar is not other vinegar, this fruit vinegar is generally drunk directly, is a refreshing vinegar drink often drunk by modern people.

Vinegar is also a common seasoning in our lives, and basically many dishes will be released, but do you know vinegar? Do you know what it does? And what are the types of vinegar? Let's take a look at what types of vinegar there are.

1. Rice vinegar. Rice vinegar is made of glutinous rice as raw material, processed by many processes, the color is white, and some people say that it is white vinegar, which is lower acidity than old vinegar and balsamic vinegar.

2. Aged vinegar. Aged vinegar is darker in color, and then in terms of acidity, aged vinegar is also more acidic. Usage:

Aged vinegar can be used for raw materials that need to be fishy and greasy, such as cooking aquatic products or belly, intestines, heart, etc., which can eliminate fishy odor and peculiar smell.

3. Balsamic vinegar. It is mainly sour and aromatic, and it is the main raw material of sweet and sour taste. Usage: Remove the smell and relieve greasyness, increase umami and fragrance, often used in cabbage, cold vegetables and dishes with a strong fishy smell or used as a dipping sauce.

4. Fruit vinegar. There are various raw materials for fruit vinegar, which can be brewed with grapes, apples, pears, peaches, persimmons, dates, lemons and other fruits, and has the sweetness of natural fruits.