Almost everyone has bought and eaten it, but some people still don't know what rice vinegar is made of. In fact, rice vinegar is a liquid brewed with millet, sorghum, glutinous rice, rice and other raw materials. It is a kind of food with a long history, which can be used for seasoning or directly eaten.

Rice vinegar has pure aroma, mellow sour taste and slightly sweet taste, and is mostly used for dipping or cooking. There are many kinds of vinegar on the market now, and among many kinds of vinegar, rice vinegar is one with high nutritional value. Rich in basic amino acids, sugars, organic acids, vitamin B 1, vitamin B2, vitamin C, inorganic salts, minerals and other substances, so what is rice vinegar? I ate something good.

Second, the production method of rice vinegar

1, steamed koji and mixed koji: soak glutinous rice first, and soak the debt in winter and spring 12 ~ 16 hours; 8 ~ 10 hour is suitable for summer and autumn. Then, the glutinous rice is picked up and steamed for 10 minute, and then a proper amount of water is sprinkled on the rice layer; After steaming 10 minutes, the rice grains will swell and shine, be soft and not stick to teeth, indicating that they are ripe. Rinse the rice with clean water and let it cool. Drain the water, spread it on a bamboo mat, and mix with distiller's yeast medicine.

2. In-tank fermentation: Next, the wine-making tank should be a pot with a small mouth and a big belly. Pour the raw materials mixed with koji into the jar, and cover the jar mouth with a big quilt. After 12 hours, the microorganisms in koji gradually proliferated, and after 24 hours, a slight wine smell could be heard, and after 36 hours, the wine smell gradually oozed out.

3. Adding water to vinegar: In the process of in-tank fermentation, saccharification and alcoholization should be carried out at the same time, mainly saccharification in the early stage and alcohol fermentation in the later stage. In order to make saccharification complete, fermentation should be continued for 3 ~ 4 days to promote the production of more alcohol. When liquor starts to sour, water should be added four times every 50㎏ meters to reduce the alcohol concentration, which is beneficial to the reproduction and growth of acetic acid bacteria.

4. Coloring of finished products: Under normal circumstances, vinegar will turn sour and mature in winter and spring for 40-50 days and summer and autumn for 20-30 days. Pale yellow in color, slightly sour and sweet, and full of wine fragrance.