How to brew vinegar

How to brew vinegar. Vinegar is a necessary condiment for every family. According to historical data, vinegar has been developed in China for three thousand years. , and from a health perspective, vinegar can also soften blood vessels, so do you know what the brewing method of vinegar is. Vinegar brewing method 1

Soaking glutinous rice

To soak the glutinous rice, it is required that the rice grains are soaked and there is no white core, drained, steamed, mixed with wine and medicine, and used with herbs Cover the cylinder to prevent contamination and pay attention to heat preservation.

Mix well and ferment

Add bran to the wine mash and mix well, take an appropriate amount of fermented mature vinegar mash, add a little rice husk and water , for fermentation.

Fermentation and spooning

After 3-5 days of fermentation, uncover the upper rice husk, add the fermented grains and the lower fermented grains and add an appropriate amount of rice husk Mix thoroughly and spoon.

Aging

Add salt to the jar and mix the jars until the jar is full of fermented grains. Cover the surface of the fermented grains with a layer of salt. The mouth is sealed tightly with plastic cloth and aged.

Seal and store

Soak the aged vinegar fermented grains with water and color, stir the vinegar and sugar, clarify and filter, heat and boil and put it into a container Store in a sealed container. Vinegar brewing method 2

1. Soak glutinous rice. It is required that the rice grains are soaked and there is no white core. Generally, it is soaked for 24 hours in winter, 15 hours in summer, and 18-20 hours in spring and autumn. Then take it out and put it into a basket and rinse it repeatedly with clean water. Drain and then steam. It needs to be cooked thoroughly, not burnt, not sticky, and not raw. After the steamed rice is taken out, rinse it with cold water and cool it to 30°C in winter and 25°C in summer. Then mix it with wine and medicine. After mixing well, install the cylinder into a nest to form a "V" shape, and then seal the cylinder with a straw cover to prevent contamination and pay attention to heat preservation. .

2. Add bran to the wine mash and mix well. Take an appropriate amount of fermented mature vinegar mash, add a little rice husk and water, and mix well with your hands. Place it in the center of the fermented rice noodles, then cover it with a layer of rice husk, without covering it, for fermentation.

3. After 3-5 days of fermentation, uncover the upper rice husk, add the hot fermented grains on top and the lower fermented grains, add an appropriate amount of rice husks, and mix thoroughly. Carry out spooning, and pass the fermented grains in a tank layer by layer in 10 times, once a day, adding an appropriate amount of rice husk and some warm water each time. After the spooning is completed, the bottom of the original tank is exposed, and all the fermented grains are transferred to another tank.

4. After the vinegar fermented grains are mature, immediately add salt to the jar and mix the jars until the jar is full of fermented grains. Cover the surface of the fermented grains with a layer of salt and seal the mouth of the vat. Seal tightly with plastic sheeting and age. After sealing the vat for seven days, turn it over again. The entire aging period is 20-30 days. The longer the aging time, the better the flavor.

5. Add water and color to the aged vinegar fermented grains, soak them, and then drizzle them with vinegar. Use the nested drenching method to circulate the fermented grains, and drizzle vinegar three times in each tank. Stir the juice vinegar and sugar to melt, clarify and filter, heat and boil, put into a container while hot, and store in a sealed container.

Extended information:

Legend has it that in the ancient Zhongxing Kingdom, which is now Yuncheng County, Shanxi Province, a man named Du Kang invented wine. His son Heita also learned wine-making techniques from Du Kang.

Later, Heita led his people to move to what is now Zhenjiang, Jiangsu Province. There, after they made wine, they felt that it would be a pity to throw away the lees, so they stored them and soaked them in a vat. On the 21st, when I opened the vat, a scent that I had never smelled before hit my nostrils. Tempted by the rich aroma, Heita took a bite. It tasted both sour and sweet, and tasted delicious, so he stored it as a "seasoning paste".

Heita named this sour water "vinegar" by adding the word "You" to the 21st.

According to different vinegar production methods, vinegar can be divided into brewed vinegar and prepared vinegar.

Prepared vinegar is made from edible glacial vinegar, added with water, sour agent, seasonings, spices and food coloring, and only has a certain seasoning function.

Vinegar brewing is made from grain as raw material and brewed through microbial fermentation. Its nutritional value and mellow flavor far exceed that of prepared vinegar. It has many functions such as seasoning, health care, medicine, and medicine. . Vinegar brewing method 3

Traditional vinegar brewing

China’s traditional vinegar-making raw materials are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River, and sorghum and millet in the north of the Yangtze River. host. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc. are often substituted. The raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar. Yeast is used to ferment the alcohol to produce ethanol. The ethanol is fermented under the action of acetic acid bacteria and the ethanol is oxidized to produce acetic acid.

Use sugary raw materials to make vinegar

Use grapes, apples, pears, peaches, persimmons, dates, tomatoes, etc. to make various fruit juice vinegars. Honey and molasses can also be used as raw materials. They only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation.

Vinegar made from ethanol

Using ethanol as raw material, adding acetic acid bacteria only goes through one biochemical stage of acetic acid fermentation. Use low-alcohol liquor or edible alcohol diluted with water as raw materials, and use the quick brewing method to make vinegar. Wine vinegar can be obtained in 1 to 3 days.

Preparation of edible glacial acetic acid

Mix edible glacial acetic acid with water to prepare white vinegar, and then add seasonings, spices, colors, etc. to make it a Vinegar with a flavor similar to brewed vinegar.