Vinegar is an indispensable ingredient in people's lives. At the same time, vinegar has a health-care effect. The following describes the method and principle of home-made vinegar as follows. Since the raw materials and excipients used to make vinegar are derived from agricultural and sideline products, this method is particularly suitable for use in rural areas. The raw materials required for the production of vinegar are dried sweet potato or sorghum and wheat and some supplementary materials. If the main ingredient is sweet potato or dried sorghum 200 kg and wheat 50 kg, the amount of other excipients is 2 kg of vine leaves, 1.5 kg of pepper leaves, 2 kg of sesame seeds, 3 kg of mung beans, 1 kg of ginger, 5 kg of sesame seeds, 5 kg of screwdriver , 50 kg of crude glutinous rice, 30 kg of glutinous rice dumplings. The steps and principles of family making vinegar are as follows: 1. Making music. 1, making time: in mid-August, the temperature is 28-30 °C. 2. Steps for making koji: 1 Soak wheat, sesame and green beans, crush and steam them. 2 soaked jingle leaves and peppercorn leaves for 2 hours. (3) Put all the accessories into the container and add water until the mixture is scattered. 4 into a block, the stirring of the good material into the mold to make blocks. 5 Put the billet on the firewood, cover it with a sack, and put it on the shade to make it moldy for 4-6 days to appear yellow-green mold. 6 sun to dry. 7 save in the shade. Second, fermentation 1, the sweet potato dry or sorghum cooked, so that gelatinization of starch, the main changes are: raw starch in the steamed into a dissolved state in order to be used by yeast. 2, the cooked material is allowed to dry to about 25 °C, then mixed with the crushed into a uniform mixing cylinder placed on the balcony of natural fermentation. The main changes are: Starch produces glucose under the action of starch fermentation in koji. Glucose produces alcohol and carbon dioxide under the action of yeast yeast alcoholase in koji. The fermentation process is divided into three stages: pre-fermentation - the period during which yeast is rapidly propagated. The main fermentation period is the period when glucose is converted into alcohol by the action of vinasse, and carbon dioxide gas is generated at the same time, and the temperature rises. Note that the temperature should not exceed 30-40 °C. The method of mechanical cooling is to stir the fermentation with a wooden shovel once a day. Late fermentation - alcohol reaches a certain degree of accumulation, sugar is almost exhausted, fermentation is slow. The whole process is about a month. Through alcohol fermentation, fermented wolfberry can generally reach 7% alcohol content. 3, acetic acid fermentation: The fermented glutinous and coarse, fine glutinous rice quail mixed, into the helmet, placed on the soil, covered with quilts, acetic acid fermentation. The main reaction is: alcohol produces acetic acid under the action of acetic acid bacteria in the song. Since acetic acid bacteria are aerobic microorganisms, we must constantly turn over, increase the air while reducing the temperature, and turn it over once a day. In seven days, when the content of acetic acid reaches 7-8%, the fermentation can be stopped with 3% of salt. The acetic acid fermentation temperature is controlled at 28-30°C. Third, pour vinegar. Place the fermented mash in the dripping tank and soak in water for 20-24 hours. Then pour vinegar. Finally, the cylinder seal is excellent for one month.
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