The products of the vinegar market are endless, what cool vinegar, dumpling vinegar, balsamic vinegar, vinegar, white vinegar, rice vinegar, ginger vinegar, etc., see people dazzled. The area of ​​production is mostly in Shanxi, and it almost occupies half of the country; followed by Jiangsu, it can also be a part of it; others like Guangzhou, Sichuan, Tianjin, Beijing, Shenyang, and Shanghai are rare.
It is understood that rice vinegar is a kind of high nutritional value of many kinds of vinegar, rich in basic amino acids, carbohydrates, base acid, vitamin B1, vitamin B2, vitamin C, inorganic salts, minerals and so on. In northern China, sorghum, barley, peas, millet, and corn are used as raw materials to make vinegar, while in the south, rice and bran are used to make vinegar.
ã€Vinegar】: Fermented with rice as raw material, slightly lighter in colour, slightly less acidity, and less sour. Rice vinegar is made by fermenting glutinous rice, sorghum, glutinous rice, barley, corn, sweet potatoes, distiller's grains, red dates, apples, grapes, persimmons and other grains and fruits as raw materials. Rose color red and transparent, pure aroma, sour and mellow, slightly sweet, suitable for foraging or cooking.
ã€Vinegar】: Store vinegar longer after it has been made. Thick brown, liquid bright, mellow taste mellow, with less precipitation, long storage time, not easy to deterioration and so on. The vinegar is not only a good seasoning product, but also has a preventive effect on Gao Xuya, hepatitis, and skin diseases. When vinegar is produced, it must be kept for at least one year, with a long fermentation time and a strong aroma. The vinegar is suitable for dishes that require heavier sour taste and darker colors, such as vinegar-burning fish, hot and sour radish, hot and sour soup. When eating dumplings and dumplings, it's best to use it to solve the problem. The sourness of the vinegar is so heavy that you can't put too much cooking. The middle and old people can't accept the best.
The vinegar is one of the traditional condiments invented by the Han people. It has been produced and consumed in China for more than 3,000 years.
ã€Break vinegar】: Balsamic vinegar is made from high-quality glutinous rice as its main raw material. It uses unique processing technology and undergoes three major processes of wine making, brewing and brewing. It takes about 40 processes and takes 50-60 days before and after. Brewed. Its characteristics are: rich aroma, sweet and sour not astringent, long-term storage is not bad, for seasoning Jiapin, best-selling Chinese and foreign.
ã€White vinegar】: The brewing white vinegar is made from edible alcohol and fermented with acetic acid. Preparation of white vinegar is mainly made from edible acetic acid. It is characterized by low acidity, thin acidity, relatively low non-volatile acid content, light color, and does not change the color of the object being flavored.
ã€Vinegar Essence】: Synthetic vinegar is also called vinegar essence and is diluted with edible acetic acid. Its vinegar taste is great, but no scent. Glacial acetic acid has a certain degree of corrosive effect on the human body and should be diluted when used. Generally, the glacial acetic acid content cannot exceed 3 - 4%. This vinegar does not contain various nutrients in vinegar, so it is not prone to mildew and spoilage; however, because there is no nutritional effect, it can only be seasoned. Therefore, if there is no special need, it is better to eat vinegar.
Acetic acid is not vinegar acid.
Buy vinegar tips
There are many varieties of vinegar. In addition to choosing the flavor varieties that you like when shopping, you must also pay attention to the following points:
1, see
Picking vinegar needs to look at the label first, and no vinegar essence will appear in the ingredients of the whole fermented vinegar.
Also look at body shape and color. High quality vinegar should be clear and transparent, with appropriate concentration, no suspended matter, mildew and floating membrane.
2, smell
Smell scent, good quality vinegar vinegar, no pungent odor.
3, shake
After the good vinegar is shaken, it will foam and the foam will not disappear at once.
4, taste
If possible, try the taste. Although the high-quality acetic acid is high and non-irritating, the acidity is mild and the alcohol is light, slightly sweet, and the taste is not astringent.
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