1, vinegar can eliminate fatigue, and moderate consumption of vinegar can eliminate fatigue, especially health vinegar.
2. The function of vinegar can mediate the acid-base balance of blood.
3. The function of vinegar can help digestion and facilitate absorption. Can help people take calcium effectively.
4, the role of vinegar can prevent aging.
5, the role of vinegar can enhance the bactericidal ability of gastrointestinal tract.
6, the role of vinegar can enhance liver function.
7. The function of vinegar can dilate blood vessels and prevent cardiovascular diseases and diabetes.
8, the role of vinegar can enhance renal function.
9, the role of vinegar can be beauty and skin care. This is because the main component of vinegar is acetic acid, which has a strong bactericidal effect and can protect skin and hair well. Cleaning the skin with vinegar water can make the skin absorb some urgently needed nutrients, thus softening the skin and enhancing its vitality. )
10, vinegar can prevent cancer. Recently, the joint research team of Kanazawa Medical University and Kyoto University in Japan confirmed that black vinegar with brown rice as raw material has anticancer effect through mouse experiments.
If you can make good use of vinegar, there are some unexpected effects:
1, the role of vinegar can also treat insomnia-insomnia patients pour a glass of cold water before going to bed, then add 1 spoon of vinegar, and they will fall asleep soon after drinking it. Rubbing your feet with warm old vinegar before going to bed will also make you fall asleep easily.
2, the role of vinegar can treat sprains-mix the flour into a paste, add a proper amount of old vinegar, apply it on paper or gauze, and stick it on the affected area. When it's dry, gently uncover it and put it on. Sticking it several times can eliminate the burning sensation and pain at the sprain. This method is effective for trauma such as dislocation of bone and joint and traumatic injury.
3, the role of vinegar can treat rhinitis-put about 5 ml of aged vinegar into a washer with a capacity of 1000 ml to wash the nose, 1, twice a day, can treat rhinitis.
4, the role of vinegar can treat foot numbness-heat 1 liter old vinegar into a bucket, and then soak your feet for 20 minutes at a time. Soak in this way for 4~5 times, and the symptoms of numbness can be alleviated.
5, the role of vinegar can treat burns-according to the principle of acid-base neutralization, vinegar is made into a 5 degree solution to wash burns, especially suitable for lime burns. Or apply it to the scald with gauze soaked in vinegar, which can also be effective.
6, the role of vinegar can cure cough-soak garlic in old vinegar 15 days later, eat garlic soaked in 1~2 petals on an empty stomach every morning and drink some vinegar juice. Taking 10~ 15 days can relieve cough and asthma, detoxify and dissipate blood stasis, reduce blood pressure and lipid, and prevent infectious diseases and tumors in the elderly.
7, the role of vinegar can treat hypertension-soak 500 grams of peanut jumpsuit in old vinegar for more than 7 days, stir once a day, chew 3~5 capsules every night before going to bed, 7 days can relieve arteriosclerosis.
8, the role of vinegar can be beautiful-250 grams of coix seed, soaked in 500 ml of mature vinegar, sealed before use 10 days, taking a spoonful of vinegar every day, can make the skin white and tender, and reduce pigment.
9, the role of vinegar can treat gastritis-100 grams of ginger washed and cut into filaments, put in 250 ml of old vinegar and sealed for 3 days, take it on an empty stomach every morning,10 ml can treat chronic gastritis.
10, the role of vinegar can prevent motion sickness-for people who are prone to motion sickness and seasickness, drinking a cup of warm water with old vinegar before departure will make you comfortable for a long time.
1 1, the function of vinegar can relieve fatigue ―― when you are tired from a journey, adding a little old vinegar to the bath water can make your skin smooth, relax your muscles and relieve fatigue.
12, the role of vinegar can stop bleeding-plug the nostrils with cotton dipped in old vinegar to stop bleeding.
13, the role of vinegar in preventing influenza-flu season. Fumigating the room with vinegar can disinfect the air and prevent colds; Decocting with aged vinegar and salt can also stop vomiting and diarrhea.
14, the function of vinegar can cure arthritis ―― Mix aged vinegar, wheat bran and iron ore in a certain proportion, then put them into gauze belt, put hot new bricks on the gauze belt, and iron the affected area or related acupoints to cure the disease ... >>
Question 2: What is vinegar made of? Real aged vinegar is fermented from grain. This kind of vinegar is available in Shanxi, and most of the aged vinegar on the market is blended.
Real aged vinegar doesn't taste as good as that on the market.
White vinegar is an indisputable chemical substance.
Question 3: How is vinegar made? Besides glutinous rice, there are many miscellaneous grains, such as sorghum, dried sweet potatoes, rice bran and wild starch. Because of the different properties of various raw materials, the formula and processing method are also different from the brewing method of glutinous rice vinegar. The following introduces the traditional folk vinegar brewing technology using various miscellaneous grains.
First, the proportion of raw materials.
L, sorghum 100 kg, Daqu 63 kg, water consumption before steaming 75 kg, steamed 180 kg, chaff 100 kg, salt 6 kg.
2. Dry sweet potato 100 kg, drum koji 50 kg, yeast liquid 40 kg, acetic acid liquid 50 kg, water consumption before steaming 275 kg, water consumption after steaming 125 kg, coarse bran 50 kg, fine bran 175 kg and salt 13 kg.
3. Wet starch residue 160 kg, fresh distiller's grains 160 kg, wheat bran 100 kg, rice husk 100 kg, yeast 40 kg and salt 12 kg.
4. 50 kg of rice bran, 50 kg of wheat bran, 20 kg of distiller's yeast and 80 kg of acetic acid solution.
2. Crush and steam. Generally, substitute brewing has to go through the process of crushing and steaming. Increasing the microbial contact surface of raw materials is beneficial to the fermentation and gelatinization of raw materials and accelerates saccharification.
Third, mixing koji to make vinegar. Stew the steamed ingredients for 15-20 minutes, and then spread them out. When the temperature is lower than 40℃, add distiller's yeast, yeast and yeast liquid, and stir for 2-3 times to make it uniform. When the temperature drops to 17℃- 18℃, vinegar can be made manually. Lower temperature can make saccharification and spray fermentation complete. Alcohol production is high. It can inhibit miscellaneous bacteria and improve the quality of vinegar.
Fourth, enter the altar for fermentation. The raw materials after koji mixing are put into a fermentation tank or jar for fermentation. The early stage is saccharification and alcohol fermentation. The required temperature is 28℃-30℃, and after 36 hours of fermentation, it is best to raise the product temperature to about 39℃. At the same time, turn it evenly. And add chaff to increase the looseness of vegetables, supply oxygen and heat up, so as to facilitate vinegar. After about 7 days, the product temperature began to drop. It shows that the oxidation of alcohol is over and acetylation is basically completed.
Five, the finished product seasoning. After the vinegar is put into the tank, it will turn sour and mature in 20-30 days in summer and 40-50 days in winter and spring. At this time, there is a layer of acetic acid bacteria film on the surface of vinegar, which has a pungent sour taste. Old vinegar, the upper vinegar liquid is clear and yellow, and the middle and lower vinegar liquid is milky white and slightly turbid. The mixture of them is white vinegar. Generally, 400 kg of white vinegar can be brewed per 100 kg of miscellaneous grains, and the degree of vinegar is 2.5-3 g/100 ml. The filtered vinegar residue can be pickled with sauerkraut or mixed with livestock feed. White vinegar is made by adding spices, sugar, sesame and other condiments, precipitating and filtering.
Another folk method I know is to use vinegar fungus. Kind of like a jellyfish. Soaking in wine for a long time is vinegar. This is just a way to make vinegar in a small amount at home!
Question 4: How is vinegar made? The main methods of making vinegar are:
(1) The raw materials of traditional fermented vinegar in China are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River and sorghum and millet in the north of the Yangtze River. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato and dried potato are used as substitutes. Raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then ethanol is produced by yeast fermentation, and then ethanol is oxidized by acetic acid bacteria to produce acetic acid.
(2) fermented vinegar, a sugar-containing raw material, can be used to brew all kinds of juice vinegar from grapes, apples, pears, peaches, persimmons, dates and tomatoes, and honey and molasses can also be used as raw materials. They all only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation.
(3) Using ethanol as raw material, adding acetic acid bacteria for fermentation is only one biochemical stage. For example, it takes only 1 ~ 3 days to brew wine vinegar with low-alcohol liquor or edible alcohol diluted with water as raw materials by rapid brewing method.
(4) White vinegar is vinegar with a flavor similar to that of fermented vinegar by adding water to edible glacial acetic acid and adding seasonings, spices, pigments and other substances.
Production technology can be divided into solid method and liquid method:
Solid state method:
There are three traditional solid vinegar brewing processes.
1. Daqu vinegar production: sorghum is used as the main raw material, and after low-temperature saccharification and alcohol fermentation by enzymes secreted in Daqu, half of the aged vinegar residue is put into a fumigation tank, heated with slow fire, then soaked in the vinegar solution leached by the other half of the aged vinegar residue, and then new vinegar is leached. Finally, after three days of drying and ice fishing aging, the new vinegar is made into vinegar with deep color, thick texture, mellow sour taste and special flavor. The famous is Shanxi mature vinegar.
2. Xiaoqu vinegar making: glutinous rice and rice are used as raw materials, and microorganisms such as Rhizopus and yeast in Xiaoqu (also known as wine medicine) are used to cultivate bacteria on rice grains in solid state for saccharification and fermentation. Add water and wheat starter, and continue saccharification and alcohol fermentation. Then wheat bran was mixed into the mash to form a solid state, and then high-quality vinegar grains were added as seeds, and the propagation of acetic acid bacteria was gradually expanded by solid-state layered fermentation. After aging with vinegar, the vinegar juice is leached by leaching method, mixed with fried rice yellow and white sugar, clarified, and heated to boil to obtain balsamic vinegar. The famous one is Zhenjiang balsamic vinegar.
3. Using bran as the main raw material, using glutinous rice or Polygonum hydropiper juice to make vinegar mother for acetic fermentation, and aging the vinegar residue for one year to make bran vinegar with unique flavor. The famous ones are Sichuan Baoning (now Langzhong County) bran vinegar and Sichuan Quxian Sanhui specialty vinegar.
Solid vinegar brewing method uses wild microorganisms in nature, so the fermentation period is long, and the fermentation of acetic acid needs to be turned over, which is labor intensive. The fermented grains are fermented with alcohol, and then the vinegar fermented grains made of pure cultured acetic acid bacteria are fermented with acetic acid to obtain vinegar. There is also an enzyme liquefaction ventilation reflux method. The raw materials were soaked in water, ground into pulp, added with bacterial α-amylase, heated and liquefied, then added with bran koji for saccharification, cooled the saccharified mash, and added with distiller's yeast for alcohol fermentation. After alcohol fermentation, the fermented mash, bran, chaff and vinegar mother are fully mixed and sent to an acetic acid fermentation tank with a false bottom. There are ventilation holes under the false bottom, which allow air to enter naturally and use naturally. The yield, vinegar yield and labor productivity of enzymatic liquefaction ventilation reflux method are higher than those of traditional method.
Liquid method
There are many traditional brewing processes of liquid vinegar.
1. Take rice as raw material, steam it, naturally mold it in the tank, then add water to make it into liquid, and ferment it at room temperature for 3-4 months. After the mature vinegar mash is pressed, clarified, disinfected and sterilized, the finished product with bright color, fragrant smell, no pungent and sour taste and mellow taste is obtained. The famous is ginger rose rice vinegar.
2. Using glutinous rice, red rice and sesame as raw materials, natural liquid fermentation was carried out by adding in stages, and after three years of aging, white sugar was added at last to get the finished product. The famous is Fujian monascus vinegar.
3. Thin wine is used as raw material, and acetic acid is used to ferment in a packed rapid brewing tower, such as white vinegar in Dandong, Liaoning.
The new technology of submerged fermentation is gradually adopted in vinegar production by liquid fermentation. After liquefaction, saccharification and alcohol fermentation of starchy raw materials, the wine mash is sent to the fermentation tank, and then the acetic acid bacteria liquid which is gradually expanded by pure culture is inoculated. The product temperature and ventilation rate are controlled to accelerate the oxidation of ethanol to generate acetic acid and shorten the production cycle. There are many kinds of fermenters, and now self-priming aeration fermenters have been used. It was first used in vinegar production by the Federal Republic of Germany in the early 1950s, and it was called Frings acetic acid fermentor, with patent 1969. Japan and European countries have adopted it. China has been using it since 1973. ...& gt& gt
Question 5: What is vinegar made of? There are four kinds of traditional raw materials in fermented vinegar in China (1), among which glutinous rice and rice (japonica rice) are the main materials in the south of the Yangtze River, and sorghum and millet are the main materials in the north of the Yangtze River. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato and dried potato are used as substitutes. Raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then ethanol is produced by yeast fermentation, and then ethanol is oxidized by acetic acid bacteria to produce acetic acid. (2) fermented vinegar, a sugar-containing raw material, can be used to brew all kinds of juice vinegar from grapes, apples, pears, peaches, persimmons, dates and tomatoes, and honey and molasses can also be used as raw materials. They all only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation. (3) Using ethanol as raw material, adding acetic acid bacteria for fermentation is only one biochemical stage. For example, it takes only 1 ~ 3 days to brew wine vinegar with low-alcohol liquor or edible alcohol diluted with water as raw materials by rapid brewing method. (4) White vinegar is vinegar with a flavor similar to that of fermented vinegar by adding water to edible glacial acetic acid and adding seasonings, spices, pigments and other substances.
Question 6: What is Shanxi vinegar made of? Shanxi mature vinegar
The brewing technology of Shanxi mature vinegar, which was founded in the late Ming and early Qing dynasties, has a history of more than 300 years, and is well-known throughout the country for its unique flavor and deeply loved by consumers.
The technological characteristics of Shanxi mature vinegar are Daqu fermentation, long alcohol fermentation period, high acetic acid fermentation temperature and smoked semi-mature vinegar. The drenched new vinegar is aged in the summer sunshine in dog days and ice fishing in winter, so it is thick in texture and mellow in vinegar taste, and will not precipitate or deteriorate after long-term storage.
Raw material formula (by weight): sorghum 100% Daqu 62.5% water, 340% water before steaming, 50% water after steaming, 225% water into the tank 65% bran 73% chaff 73% salt 5% spices (pepper, fennel, cinnamon, clove, galangal, etc.). ) 0.05%.
Manufacturing method 1. Raw material processing. Sorghum is ground, so that most of it is divided into 4 ~ 6 petals, and the powder is less. Add water and mix well to make the material wet 12 hours or more (4-6 hours if warm water of 30-40℃ is used). Cooking is very good, not sticky, just undercooked. After taking it out, put it into a pot, add boiling water, mix well, soak for 20 minutes to fully absorb water, and cool it to 25 ~ 26℃ (the shorter the cooling time, the better).
2. Create music. Daqu is made from 70% barley and 30% peas by crushing and adding water. The main process is as follows:
(1) raw materials are crushed and bent. That is, grinding barley or peas, so that powdery fine materials account for about 60% and millet granular coarse powder accounts for 40%. The qu is pressed into bricks, which is convenient for accumulation, transportation and storage. The water content of the starter is 36-38%, and each piece weighs 3.2-3.5 kg.
(2) koji-making culture: the koji-making process focuses on arrangement, and the temperature of koji blank is controlled below 50℃. Before entering the room, adjust the temperature of the chamber to 15 ~ 20℃, and add chaff or rice husk to the ground. The distiller's yeast is placed horizontally in rows with an interval of 2 ~ 3cm and a row spacing of 3 ~ 4cm. Put reed stalks on each layer of qu, sprinkle coarse chaff, and put another layer of qu at an interval of 15cm. After 36 hours in summer and 72 hours in winter, the temperature can rise to 38 ~ 39℃. At this time, doors and windows can be opened to remove moisture, so as to lower the room temperature, and the thermal insulation material covered by the upper layer can be removed. The upper and lower layers of koji were turned over once and piled into three layers instead, and the arrangement spacing of koji blanks was widened to reduce the moisture and temperature of koji blanks, prevent bacteria from overgrowth, and dry the surface, so that koji could be fixed and formed (called mold drying). Dry the mold in time to prevent the flora from growing too thick, the curved skin from wrinkling and the moisture in the curved blank from volatilizing. The drying start temperature of the mold is 28 ~ 32℃, and the mold is dried for 2 ~ 3 days, once a day, and one layer is added. After airing for 2 ~ 3 days, the surface of the curved blank is no longer sticky, and the doors and windows are closed to enter the stage of damp fire. After 5 ~ 6 days in the koji room, the temperature of the product rises to 36 ~ 38℃, and then the reed stalks are removed, and the koji blank is increased from 5 layers to 6 layers with a spacing of 5 cm. Turn the koji once every 1 ~ 2 days, put the humidity twice a day, and open the window twice day and night, so that the product temperature rises and falls twice, and the temperature of the koji product rises from 38℃ to 45℃. Then enter the high-temperature stage, and keep the product temperature at 44 ~ 46℃ for 7 ~ 8 days, not higher than 48℃ or lower than 28 ~ 30℃, and turn 1 time every day. At the end of the high-temperature stage, 50 ~ 70% of the koji can be matured and can enter the post-fire stage, and the product temperature is reduced to 32 ~ 33℃ until the koji is no longer used. In this way, there are 10 ~ 20% tablets with moisture in the center, so it is advisable to evaporate at a slight temperature, and keep the room temperature at 32℃ and the product temperature at 28 ~ 30℃, so that the residual moisture in the center will continue to evaporate, keep the room temperature at 32℃ and reduce the spacing between tablets to 3.5 cm. Dry the song for a few days before playing, which is convenient for storage. Stacked in a cool and ventilated place to prevent fever.
3. Add songs. When the sorghum rice is cooled to 25 ~ 26℃, 62.5 kg of finely ground Daqu powder is added to 100 kg of sorghum, and then it is put into an alcohol fermentation tank, and 65 kg of cold boiled water is added to mix well. The temperature of the water tank is generally controlled at about 20 ~ 24℃.
4. Starch saccharification and alcohol fermentation. Saccharification and fermentation are carried out step by step after being put into the tank. On the third day, the product temperature can reach 30℃, and the fermentation reaches its peak on the fourth day, and the main fermentation is over. Seal the cylinder mouth with plastic film, and then cover it with straw mat to make it airtight. After that, the product temperature will gradually drop. Rake twice a day for three days before fermentation, seal with plastic film after three days, and keep the post-fermentation at 18 ~ 20℃ 15 days or more.
5. Acetic acid fermentation. Fermented wine mash > >
Question 7: What kind of soy sauce and vinegar is used in Wenzhou, and what is the formula? 1/3 soy sauce
2/3 vinegar
Add some monosodium glutamate
A little sugar
Cut garlic seeds and soak them.
Don't add garlic unless you eat it.
(Yongqiang people)