Using bleached brown rice as raw material, it contains amino acids and tastes delicious. You can drink it with honey or juice.
2. Glutinous rice vinegar
Pure natural brewing, containing amino acids, vitamins, acetic acid and organic acids and other nutrients, delicious taste, with health care effects.
3. Rice vinegar
It is made of white rice and is rich in basic amino acids, sugars, organic acids, vitamin B 1, vitamin B2, vitamin C, inorganic salts and minerals.
Practice: The main raw materials are 50 kg of glutinous rice, 2 kg of medicinal liquor, 80 kg of wet starch, 80 kg of fresh distiller's grains, 50 kg of bran, 50 kg of chaff, 20 kg of distiller's yeast, 0/0 kg of yeast and 6 kg of salt.
Equipment, utensils, pots and pans.
manufacturing method
1. steaming koji: soak glutinous rice, and the water layer is about 20 cm higher than the rice layer. Soaking time: when the temperature is lower than 15℃ in winter and spring 12 ~ 16 hours; When the temperature is below 25℃ in summer and autumn, it is better to use 8 ~ 10 hour. Then steam on a steamer until the steam rises, then steam for 10 minute, and sprinkle a proper amount of clean water on the rice layer to steam for 10 minute; Rice grains are swollen and shiny, loose and soft, and do not stick to teeth when cooked. It is ripe at this time, and then it is bathed with clear water; Drain the water, pour it out and spread it on the bamboo mat, and mix in the starter. If other raw materials are used, they should be ground into wet powder, then steamed, cooled and mixed with distiller's yeast.
2. Fermentation in the jar: The jar for brewing wine should be a pot jar with a small mouth and a big belly, and the raw materials mixed with koji should be poured into the jar. Use sacks or straw mats to keep the altar warm in winter and spring, and pay attention to ventilation and heat dissipation in summer and autumn. The optimum temperature of the brewing chamber is 25℃ ~ 30℃. After 12 hours, the microorganisms in the koji gradually proliferated, and after 24 hours, the wine aroma could be slightly smelled, and after 36 hours, the wine aroma gradually oozed out, with golden color and sweet and slightly sour taste. This shows that saccharification is completed and alcoholization is normal.
3. Adding water to vinegar: In the process of in-tank fermentation, saccharification and alcoholization are carried out at the same time, with early saccharification and late alcohol fermentation. In order to make saccharification complete, fermentation should be continued for 3 ~ 4 days to promote the production of more alcohol. When the liquor starts to sour, water should be added for 4 ~ 4.5 times every 50 kg of rice or starch to reduce the alcohol concentration in liquor, which is beneficial to the reproduction and growth of acetic acid bacteria and natural vinegar.
4. Coloring of finished products: Generally, vinegar will turn sour and mature after 40-50 days in winter and spring and 20-30 days in summer and autumn. At this time, there is a layer of acetic acid bacteria film on the surface of yeast, which has a pungent sour taste. The vinegar in the upper layer of the mature product is clear and orange-yellow, and the vinegar in the middle and lower layers is milky white and slightly turbid, and the mixture of the two is white finished vinegar. Generally, 450 kg of rice vinegar can be brewed per 100 kg of glutinous rice.
Adding spices such as spiced and sugar to white vinegar is balsamic vinegar. Aging vinegar takes 1 ~ 2 years. Due to the alternating influence of high temperature and low temperature, the concentration and acidity will increase, the color will deepen and the quality will be better.
The technological process is batching → steaming and koji mixing → fermentation in the jar → adding water vinegar → coloring the finished product.