Vinegar, also known as synthetic vinegar, is mainly composed of acetic acid diluted with edible glacial acetic acid. Because of the high concentration of acetic acid and heavy acidity, vinegar needs to be diluted when used. In general, the content of acetic acid should not exceed 3%-4%. Vinegar does not contain the nutrients of vinegar, so it is not easy to go moldy and deteriorate, but it also lacks the fragrance and nutritional function of vinegar. Therefore, unless there are special needs, it is better to be jealous than jealous.
Introduction.
Vinegar is sour, but it has no smell. This kind of vinegar does not contain all kinds of nutrients in vinegar, so it is not easy to get moldy and can only play a single seasoning role. Note: Some small shops or farmers' markets sell white vinegar mixed with industrial glacial acetic acid, which is absolutely inedible. Because industrial glacial acetic acid contains a lot of free inorganic acids, heavy metals and other substances harmful to human body, long-term consumption will seriously endanger the health of consumers.
The other is vinegar brewed from grain. For example, Longmen and Tiankuan use high-quality rice as the main raw material and adopt international advanced liquid submerged fermentation technology to produce white vinegar, which fills the gap that there is no high-acidity pure grain fermented white vinegar in China. Experts suggest that people prefer natural food now, so it is best to use vinegar brewed from grains.