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Raw materials; corn, koji, salt, grain color (fried black sugar), glutinous rice, pepper, fennel and so on.
Equipment: fermentation tank, vinegar pot with a small hole at the bottom, vinegar pot, vinegar storage jar or pot, thermometer and household cooking utensils.
2, processing process:
Corn → soak → crush → add song → fermentation → vinegar → boil → sterilization → assay → packaging.
3, operation method:
(1) Preparation: After the corn is immersed, it is peeled and the embryos are crushed.
The proportion of ingredients is: 100 kg of corn, 20 kg of meat, 25 kg of salt, 10 kg of sugar, 80 kg of wheat bran, 0.5 kg of Chinese roasted pepper and cumin.
(2) Add koji fermentation: When the cold rice is not hot, add 200g per kilogram of food, stir it evenly in the fermentation tank, perform saccharification and fermentation, and stir it once a day. After 7 days, mature fermented grains (per kg food) Use gluten 0.8 kg), stirring evenly, hand tight pinch vinegar material, fingers sewing water is appropriate. Then cover the cylinder, stirring once a day, until the cylinder vinegar material temperature rises to about 40 °C, place 7 to 8 days, vinegar material naturally sour, the temperature decreases, so when dropped to about 25 °C, vinegar material that is fermented mature.
(3) Drenched vinegar: Take out the fermented mature vinegar, put it into the vinegar-drenching tank, and stick it to the hole of the cylinder. Soak it with boiling water that accounts for 60% of the coating material. After 4 hours, let go of the shower hole. , Let it thoroughly penetrated, and then put out the base vinegar (finished boiled vinegar) into the pot (the casserole is better) for cooking. When the vinegar is boiled in the pan, add seasonings such as salt, sugar, pepper, and fennel, boil for 15 to 20 minutes, and pour it into the storage vinegar tank for cooling.
(4) Sterilization and finished product packaging: After sterilization, packaging into bottles or pouches is a finished product.
4, quality indicators:
Acidity of 3.5 to 4, bright red, odor and long-lasting quality.
Author unit: Agricultural Bureau of Xiangfan City, Hubei Province
Corn vinegar scientific production method
1, raw materials and equipment: