Stimulating appetite and promoting digestion is one of the important functions of balsamic vinegar, which can promote the secretion of digestive juices such as saliva and gastric juice, accelerate the digestion and absorption of food by the body, stimulate appetite and promote appetite, and has a particularly good relief effect on human frequent loss of appetite and indigestion.
According to the different brewing raw materials and technological conditions, there are mature vinegar, rice vinegar and white vinegar in the market at present.
The raw material of white vinegar is mainly glutinous rice. After treatment, the starch in glutinous rice was converted into sugar, then fermented into alcohol by yeast, and then fermented into acetic acid by acetic acid bacteria. White vinegar is mainly used to mix cold dishes because of its light color, and it is also used more in western cooking.
Rice vinegar is mainly made from high-quality rice and sorghum by fermentation. There are differences in production technology between the south and the north. Most of the rice vinegar in the south is sweet, suitable for making sour and sweet vegetables and pickled pickles, while the rice vinegar in the north is thick, suitable for making sour dishes such as sour soup fish.
The raw materials and pretreatment process of mature vinegar are the same as that of rice vinegar, but the difference is that the brewing time of mature vinegar is at least one year, and the brewed rice vinegar needs long-term aging and concentration processes such as sun exposure in summer and ice fishing in winter to make mature vinegar. High-quality aged vinegar is brownish red or brown, with high viscosity and strong vinegar flavor.
Mature vinegar is often used in dishes with dark colors and need to highlight sour taste, such as hot and sour soup. It is also suitable for dipping in jiaozi.