Main raw materials: 50 kilograms of glutinous rice, 2 kilograms of liquor medicine, 80 kilograms of wet starch, 80 kilograms of fresh wine lees, 50 kilograms of bran, 50 kilograms of grain bran, 20 kilograms of block quartz, 10 kilograms of yeast, 6 kilograms of salt

Tools: cauldron altar, altar, pots and pans

Production method:

1. Soak the glutinous rice, so that the layer of water is higher than the layer of rice by about 20 centimeters . Soak for 12 to 16 hours when the temperature is below 15℃ and 8 to 10 hours when the temperature is below 25℃.

After the end of soaking the rice on the retort altar to steam until the steam rises, then steam for another 10 minutes, and then to the rice layer sprinkled with the right amount of water, steam for another 10 minutes, until the rice grain expansion shiny, loose and soft, chewing does not stick to the teeth is proved to be ripe, then stop steaming. Rinse the steamed rice with water, let the rice grains cool down, drain the water, spread the rice on a bamboo mat and mix it with the alcohol medicine.

2. Brewing tanks should be small mouth belly big pottery altar is good, after mixing the quartz glutinous rice poured into the altar. When the temperature is low, it should be surrounded by sacks or straw mats outside the altar to keep warm, and when the temperature is high, pay attention to ventilation and heat dissipation. The temperature inside the brewery is 25℃～30℃. 12 hours later, the microorganisms in the curve gradually multiply, 24 hours later, you can smell the slight aroma of wine, 36 hours later, the wine gradually seeped out, the color is golden, sweet and slightly acidic, the wine smells like a nose.

3. During the fermentation process in the altar, saccharification and alcoholization are carried out at the same time, with saccharification being the main focus in the early stage and alcoholic fermentation being the main focus in the later stage. In order to make the saccharification thorough, it is necessary to continue fermentation for 3 to 4 days to promote the generation of more alcohol. When the liquor begins to become sour, every 50 kilograms of glutinous rice to add 4 times the water to reduce the alcohol concentration, in order to facilitate the propagation and growth of acetic acid bacteria, natural vinification.

4. Through the altar fermentation, generally 40-50 days in winter and spring seasons, summer and fall seasons, 20-30 days, the vinegar is sour and mature. At this time there is a thin layer of acetic acid bacteria film on the surface of the fermentation, there is a pungent sour flavor. Mature products on the upper layer of vinegar liquid bright orange-yellow, in the lower layer of vinegar liquid is milky white, slightly turbid, the two mixed for the white finished vinegar.

Expanded information:

The main process of vinegar making is to make the ingredients, steam and mix them, ferment in the altar, vinegar with water, and color the finished products. The raw material of vinegar is very wide, as long as the raw material containing starch, sugar, alcohol can be used to make vinegar, corn, sorghum, broken rice, wheat, sweet potato, potato, chrysanthemum and all kinds of sugar lees, wine lees and so on are good raw material for vinegar making.

Vinegar is an indispensable seasoning in people's life, and vinegar has health care effect. In the process of making vinegar, it is best to make the quartz in the middle of August, and the temperature is 28-30℃.

Steps of making vinegar:

1. Soak wheat, sesame and mung bean, break them and steam them.

2. Soak thorn leaves and pepper leaves for 2 hours.

3. Put all the ingredients into a container and add water to mix until it becomes a ball in your hand and falls to the ground.

4. Put the mixing ingredients into molds to make cubes.

5. Put the billet on the firewood, and cover it with a sack, and put it in a shady place to make it moldy for 4-6 days to appear yellow-green mold.

6. Dry the quilts in the sun, and keep them in a cool place.

The alcoholic fermentation process is divided into three stages: the pre-fermentation period is the period of rapid propagation of yeast. The main fermentation period is glucose under the action of alcoholizing enzyme into alcohol period, at the same time produce carbon dioxide gas, the temperature rises, but not more than 30-40 ℃, you can use a wooden shovel to stir the fermentation to achieve mechanical cooling, once a day. In the late stage of fermentation, the alcohol reaches a certain accumulation, the sugar is basically exhausted, and the fermentation action is slow. The whole process is about one month.

The main reaction of acetic acid fermentation is alcohol in the role of acetic acid bacteria to generate acetic acid, because acetic acid bacteria are aerobic microorganisms, so we must constantly turn over the grains, increase the air at the same time to reduce the temperature of the grains, turn over the grains once a day. Seven days after the acetic acid content of 7-8%, you can use 3% salt to terminate the fermentation. Acetic acid fermentation temperature control at 28-30 ℃.

Vinegar is one of the main condiments in cooking, mainly sour, and aromatic flavor, wider use. It can remove fishy and greasy, increase the freshness and flavor, can make the food heating process to reduce the loss of vitamin C, can make the cooking raw materials in the calcium dissolved and conducive to human absorption, the human body also has a certain nutritional health effects. Because of the different raw materials, production process methods are different, the flavor characteristics of the product are also different.