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[Production method of millet vinegar]_ practice Daquan _ home practice

[Production method of millet vinegar]_ practice Daquan _ home practice

Millet is rich in nutritional value and has a wide range of uses. Millet can be used to make a variety of foods, and it can also be used to make rice vinegar. Millet vinegar is not only a good condiment, but also helps the body to promote gastrointestinal motility and improveThe most important thing for human appetite is to warm the stomach. There are many health benefits. What is the production method of millet vinegar?

The aroma of rice vinegar is pure, sour and mellow, with a little sweetness. It is mostly used for dipping or cooking.

Nowadays, there are many vinegars on the market. Among the many types of vinegar, rice vinegar is one with higher nutritional value. It is rich in alkaline amino acids, sugars, organic acids, vitamin B1, and vitamin B2., Vitamin C, inorganic salts, minerals and other substances.

Production method of rice vinegar 1, steamed and mixed: first extend the glutinous rice, soak time: 12 in winter and spring?
16 hours; Xia Qi is 8?
10 hours is appropriate.

Then, pick up the glutinous rice and start steaming for 10 minutes, then sprinkle the right amount of water into the rice layer; if you steam for another 10 minutes, the rice grains will swell and become bright, loose and soft.

Rinse the rice with water to cool down. After the water is drained, spread it on a bamboo mat and mix in the koji.

2. Fermentation into the altar: Then it is to enter the altar. The brewing tank should be a pot with a small belly and a large pot. The raw materials after mixing the music are poured into the altar, and the mouth of the altar is covered with cotton. After 12 hours, the altarThe medium microorganisms gradually multiply, and a slight wine aroma can be smelled after 24 hours. After 36 hours, the liquor gradually leaks out.

3. Adding water to vinegar: During the fermentation process, saccharification and alcoholification should be performed simultaneously. The saccharification is the main stage, and the alcohol fermentation is the main stage.

In order to make the saccharification completely, continue to ferment 3?
Over 4 days, more alcohol is gradually produced.

When the liquor begins to become sour, add water 4 times to every 50㎏ of rice to reduce the alcohol concentration to facilitate the growth of acetic acid bacteria.

4, finished product coloring: through fermentation, generally 40-50 days in winter and spring, 20 in summer and autumn?
Within 30 days, the vinegar became sour and matured.

The color is light yellow, sweet and slightly sour, and the wine is fragrant.

Millet is recognized as the highest nutritional value of cereals. Maternal, patients and children all use millet as a tonic.

Recorded in the “Compendium of Materia Medica”: Xiaomi “treats nausea and hot stomach, cooks porridge, Yidantian, tonics, opens stomach”; “stomach heat and thirst, nausea (weak spleen and stomach, indigestion of food), nosebleedNot only, soup fire injury “and other effects.

Millet porridge is rich in nutrition and is known as “Dieshen Tang”.

The vinegar made from the main raw material of millet is millet vinegar, so the vinegar made from millet vinegar as raw material has high conditioning and nutritional value.

The millet vinegar made from millet is different from the old aged vinegar in Shanxi and Zhenjiang balsamic vinegar.

Shanxi old vinegar uses fumigation technology; Zhenjiang balsamic vinegar uses fried rice beige technology.

The major brands of millet vinegar use natural rich microorganisms to ferment naturally, and the fermentation time is long. After secondary aging, the natural fragrance of the product is guaranteed.

The product does not add any pigments, flavors and other food additives, and pays more attention to the style of “green natural, sour and mellow, nutrition and health”.

The flavor is also completely different from the “smoked flavor, strong color” of Shanxi old vinegar and the “fresh, heavy color” flavor of Zhenjiang balsamic vinegar.

Aged vinegar is the main acid, balsamic vinegar is the main scent, and millet vinegar is both acid and fragrant, forming a characteristic flavor of sour and mellow.

If you like to smoke smoked vinegar, choose Shanxi old vinegar, if you like fresh flavor, you need Zhenjiang balsamic vinegar, if you want sour and mellow, eat Yinghe millet vinegar!