The raw materials of traditional fermented vinegar in China are glutinous rice and rice (japonica rice) in the south, sorghum and millet in the north, wheat in the Central Plains and wheat bran in Sichuan and Shaanxi.
At present, there are many substitutes such as broken rice, corn, sweet potato, dried sweet potato, potato and dried potato. Raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then ethanol is produced by yeast fermentation, and then ethanol is oxidized by acetic acid bacteria to produce acetic acid.
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Usage of vinegar:
1, aged vinegar is the most sour, so it should be braised in brown sauce. Old vinegar is brewed with sorghum, and Shanxi old vinegar is the most famous. Its color is deep purple, soft, sour, sweet and mellow, with a long aftertaste. In terms of taste, aged vinegar is the most sour. When cooking hot dishes, aged vinegar is often used for dishes with dark colors that need to highlight sour taste, such as hot and sour sea cucumber and vinegar-baked catfish. In addition, old vinegar peanuts and old vinegar thorns are also commonly used in cold dishes.
2, balsamic vinegar is fragrant and cold. Zhenjiang vinegar is the most famous. It is made of high-quality glutinous rice with reddish brown color and is characterized by "sour but not astringent, fragrant but slightly sweet".
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Baidu encyclopedia-vinegar