White vinegar can be eaten directly, but if you drink it directly, it will actually cause greater irritation to your own digestive tract, especially for patients whose digestive tracts are not very good. It is still used as a condiment, which is easier to be absorbed by our bodies. Moreover, white vinegar is mainly made by fermenting glutinous rice, which will make the nutrients contained in it more abundant. .
Key raw materials
50Kg glutinous rice, 2Kg wine and medicine, 80Kg starch and flour, 80Kg fresh red yeast rice wine, 50Kg wheat bran, 50Kg bran, 20Kg koji, 10Kg yeast, Edible salt 6Kg.
Machinery and equipment supplies
Retorts, jars, and pots.
Method
1. Cook and mix the glutinous rice: Pre-soak the glutinous rice, and the water-proof layer is about 20 cm higher than the rice layer. Debt immersion time: 12 to 16 hours in spring and winter when the temperature is below 15°C; 8 to 10 hours in summer and autumn when the temperature is below 25°C. Then take it out and put it on the steamer to steam until the steam rises. Steam for another 10 minutes. Sprinkle appropriate amount of cold water into the rice layer and steam for another 10 minutes. The millet grains are swollen and shiny, loose and soft, and will not stick to your teeth when chewed. At this time, put the rice in the steamer, then rinse the rice with cold water to reduce the temperature; after keeping the water to dry, pour it out and spread it on the bamboo mat, and mix in the yeast medicine. If other raw materials are used, they must be crushed into wet powder, then steamed in a steamer, cooled and mixed with koji.
2. Enter the jar for fermentation: The jar for making wine should be a pottery jar with a small mouth and a big belly. Pour the mixed raw materials into the jar. In spring and winter, the altar should be surrounded by sacks or straw mats for heat insulation. In summer and autumn, attention should be paid to ventilation and heat dissipation. The appropriate temperature for brewing is 25°C to 30°C. After 12 hours, the microbial strains in the song slowly breed. After 24 hours, you can smell a slight aroma. After 36 hours, the wine slowly leaks out and becomes golden in color. Sweet and sour, fragrant and fragrant. This shows that the saccharification is complete and the alcoholization is normal.
3. Water-released vinegar: During the fermentation process, the saccharification of liquor proceeds at the same time. In the early stage, saccharification is the main process, and in the later stage, alcohol fermentation is the main process. In order to complete the saccharification, it must be fermented again for 3 to 4 days to promote the conversion into a large amount of ethanol. When the wine begins to become sour, add cold water 4 to 4.5 times for every 50 kg of rice or starch to reduce the alcohol content in the wine and facilitate the growth and growth of acetic acid bacteria in it, thus naturally aceting it.
4. Coloring of finished products: According to the fermentation in the jar, usually 40-50 days in spring and winter, 20-30 days in summer and autumn, the vinegar liquid will become sour and perfect. At this time, the fermented dough has a thin film of acetic acid bacteria and a pungent smell. The top layer of perfect vinegar is clear orange-yellow, and the middle and lower layers of vinegar are milky white and slightly turbid. A mixture of the two is milky white finished vinegar. Generally, 450kg of white vinegar can be brewed per 100kg of glutinous rice.
Rice vinegar is made by adding spices, fried sugar and other seasonings to white rice vinegar. Shanxi mature vinegar takes 1 to 2 years. Due to the alternation of high temperature and low temperature, the concentration and acid value will increase, the color will become darker, and the quality will be stronger.
Production process: The seasoning is cooked in the middle, the koji is mixed, the koji is mixed, the koji is put into the altar, fermented, water is added, the vinegar is added, and the finished product is colored.