Rice brewing vinegar new technology

The rice vinegar brewed with this method has a brown color, a clear, rich and sour taste. Every 50 kilograms of rice can be brewed 225 kilograms of rice vinegar, vinegar can be pickled sauerkraut or mixed feed to feed pigs, with good economic benefits. First, the Raw Material formula: 50 kg of glutinous rice, distiller's yeast 2 kilograms (sweet sake or liquor song, using research into powder). Second, the operation of technology 1, soaking: the glutinous rice soaked in water, the water level of 20 cm above the rice layer. Winter and spring temperatures below 15°C, soak for 12-16 hours; summer and autumn above 25°C, soak for 8-10 hours. Change the water 1-2 times in the summer to prevent the acidity of the rice grains. 2, steamed rice: The immersed glutinous rice washed with water, slightly drained and steamed rice on the top. Wait for the steam to steam for 10 minutes; sprinkle a proper amount of water into the rice and steam for another 10 minutes. The rice grains expand brightly, loose and soft, chewing sticky teeth can be. 3, mixed with the song: After the rice is cooked, rinse with water to cool, drain water, spread on the bamboo mat. When the product temperature drops to 25-30 °C, quickly mix evenly with distiller powder. 4. Fermentation: Put the mixed rice into altars, add winter quilts or straw mats outside the winter and spring altars, and ventilate and cool the indoor and outdoor rooms in summer and autumn. The room temperature should be 25-30°C. After 24 hours, a slight scent was noticeable; after 36 hours, the wine oozes out, golden in color, sweet and sour, and smelling scent, indicating normal fermentation. 5, vinegar: in the altar fermentation process, in order to fully saccharification, need to continue fermentation for 3-4 days, to promote the production of more alcohol. When the liquor begins to turn acidic, 200-225 kilograms of clean water is added to every 50 kilograms of steamed rice to reduce the alcohol concentration of the liquor, which facilitates the propagation of acetic acid bacteria in the air and natural vinegaring. 6. Finished products: After vinegarization in the altar, it takes 20-30 days in summer and autumn, and 40-50 days in winter and spring. At this point there is a thin layer of acetic acid vinegar, pungent sour. The upper layer of vinegar is bright orange, and the middle and lower layers of milk are slightly turbid. The mixture of the two is white vinegar. In the white vinegar, spiced seasoning, sugar color, etc. are added, and the vinegar is filtered through precipitation. Old vinegar should be stored for 1-2 years.

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