In addition to glutinous rice, there are many miscellaneous grains such as sorghum, sweet potato, rice bran, and wild starch. Due to the different nature of various raw materials, formula and processing methods are different from the glutinous rice brewing method. The following describes the folk traditional techniques of using various grains of vinegar. First, the ratio of raw materials. l. 100 pounds of sorghum and 63 pounds of Daqu. Water consumption is 75 kg before steaming, 180 kg after steaming, 100 kg of wheat bran and 6 kg of salt. 2. 100 kg dried sweet potato, 50 kg drums, 40 kg yeast liquid, 50 kg acetic acid solution, 275 kg of water before steaming, 125 kg after steaming, 50 kg of crude glutinous rice, 175 kg of glutinous rice, 13 kg of salt . 3, 160 kg of wet starch residue, 160 kg of fresh lees, 100 kg of wheat bran, 100 kg of wheat bran, 40 kg of yeast, 20 kg of yeast, and 12 kg of salt. 4, 50 grams of rice bran, 50 kilograms of wheat, 20 kilograms, 80 kilograms of acetic acid. Second, crush steamed. Substitute brewing generally must be crushed by this process, and then steamed. Make the raw materials increase the microbial contact surface, in order to facilitate the fermentation and uniform gelatinization of the raw materials, and accelerate the saccharification. Third, mixed with vinegar. Put the steamed ingredients in the oven for 15-20 minutes and spread out. When it is air-dried to below 40 degrees, stir in koji, yeast, and yeast liquid, and mix well by 2-3 times. When the temperature drops to 17°C-18°C, the vinegar can be made artificially. Lower temperatures promote saccharification and sprinkling. High alcohol production. It has the function of inhibiting bacteria and can improve the quality of vinegar. Fourth, into the altar fermentation. The raw material mixed with the koji is fermented in a fermentation tank or an altar. The previous period was saccharification and alcohol fermentation. The temperature is required to be 28°C to 30°C. After 36 hours of fermentation, the product temperature should rise to about 39°C. At the same time, turn it evenly. And incorporation of glutinous rice, increase the degree of vegetable looseness, increase the temperature of oxygen, to vinegar. About 7 days later, the temperature began to drop. The end of alcohol oxidation, vinegar is basically completed. Fifth, the finished seasoning. After vinegaring in the altar, normally 20-30 days in summer, and 40-50 days in winter and spring, acetic acid will become acidic. At this point there is a thin layer of acetic acid vinegar, pungent sour. Mature vinegar, the upper layer of vinegar clear bright yellow, middle and lower vinegar milky white, slightly turbid, the mixture is white vinegar, generally 100 grams per 100 kilograms of white vinegar can be brewed, vinegar 2.5-3 g / 100 Ml. Filtered vinegar residue can be pickled sauerkraut or mixed feed for livestock and poultry. In white vinegar, add spice and sugar, sesame and other condiments. After sedimentation and filtration, it is vinegar.
white pleuotus,oyster mushroom,white mushroom in brine
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