A vinegar utensil fermentation tank, shower tank, pot vinegar pot, storage vinegar pot, thermometer and so on. Second, vinegar, raw corn, sorghum, millet, rice, grains and other starchy grains, vinegar with fermentation agent, salt, sugar, wheat bran, pepper, fennel and so on. Three ingredients: 100 kg of food, 20 kg of vinegar, 25 kg of salt, 10 kg of sugar, 80 kg of glutinous rice, 0.5 kg of pepper and fennel, and anise, cinnamon, cloves, dried tangerine peel, galangal, and pepper Each 0.05 kg. Four quality standard acidity 3.5-4, color bright red, flavor long storage is not bad. The five-vinegar method is based on the premise that the indoor temperature is always maintained at about 28-32C, first the corn, sorghum and other grains are finely crushed, wetted and mixed well, then steamed and steamed thoroughly, and the clinker is mixed and mixed on the farm. Wait until the temperature is cool to 38~C, add vinegar with fermentation agent or acetic acid bacteria liquid, fully turn the mixture, the water is about 60% -62% (hand grasping material see the fingers of water without dripping should). Into the tank, the fermentation tank is generally loaded with 90-110 kg of vinegar. Do not press the material too hard when it is loaded. About 18 hours after the tank, it enters the stage of starch saccharification and alcohol fermentation. The temperature of the vinegar cools up to 38~Ct~p, and the vinegar is poured into the pre-made empty cylinder, and the next cylinder of vinegar is poured into the newly vacated cylinder, such as all vinegar. Once you trip over, you can temporarily control the temperature rise. After 8 hours, the product temperature rises again to 38-39~C, and the operation can be carried out again. At this stage, plastic film and straw curtains are used to cover the mouth of the cylinder after turning it over every day to prevent alcohol from being oxidized and lost during the process of alcoholization to affect the finished vinegar conversion rate, so that the product temperature is controlled within 39°C. Human cylinders fermented for 6-7 days, the product temperature dropped to 32-33qC, proving that the alcoholic fermentation was basically completed. At this time, in order to increase the amount of oxygen to be fully liquefied, 6 kg of cesium per 100 kg of vinegar must be mixed. Mixing can be divided into two operations, first half of the trip down the tank, mix the upper half of the vinegar pot with both hands, mix thoroughly and then pour the other empty tank, and then stir the other half and mix well, you can heat fermentation . After the temperature rises to 38~C within 1-2 days after mixing, it begins to collapse. Cooling once every 24 hours, acetic acid fermentation for 10-12 days or so, when the temperature dropped to about 28 ~ C sour and pungent, the color was bronze, marked vinegar fermentation mature. To prevent the decomposition of acetic acid, 1% salt can be added to prevent vinegar from deteriorating. The method of adding salt is to sprinkle half of the salt on the vinegar vinegar, turn the upper half of the vinegar vinegar in the mash, and pour the mixture in another vinegar. In a cylinder, the remaining half of the salt will be poured the next day, and the mixture can be mixed. Store salt for 20-30 days after storage for postcooking to increase the color, aroma, and taste of vinegar and further increase the rate of vinegar. The fermented ripe vinegar is taken from the mountains, and the person is thrown in a shower, and the plug is applied to the hole of the cylinder, soaked in water, and the amount of water is 5-10 tons. After 4 hours, let go of dripping L, and begin to pour turbid vinegar, and return to clarification. This 100 kg vinegar vinegar can leaching 125 kg vinegar with 4% acetic acid content. In addition, you can soak the head of vinegar, vinegar and then soak about 125 kilograms of acetic acid is very low vinegar for the next time soaking vinegar to soak vinegar, this can improve the quality of vinegar. If you need vinegar, you can store the head of vinegar poured out of the sun with a plastic film to seal the sun, in order to promote its esterification; so that the quality has been improved to become rich, clear and transparent fragrance of high quality ester. Regardless of the new vinegar or vinegar, you must heat the finished vinegar to 85-90°C, add 7% of salt, sugar, pepper, and fennel to each of 3 grams, and put anise, cinnamon, cloves, etc. into the pot and maintain it for 35 minutes. The boiled vinegar is placed in the tank and, when it is clarified, it can be packed and delivered after the managerial inspection is passed.
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