Types of vinegar:
Fruit vinegar Fruit vinegar is a kind of sour seasoning with rich nutrition, which is mainly made of fruits, including apples. Different from other vinegars, fruit vinegar can be directly drunk as a beverage.
Rice vinegar Rice vinegar is brewed with rice as raw material. The acetic acid content is not high, which is very palatable. Because it is mainly produced in Zhejiang, it is also called "Zhejiang vinegar" and "red vinegar". Rice vinegar is often used to make pickles and to season hot dishes, such as cooking fish in sour soup.
The raw material of balsamic vinegar is glutinous rice. The most famous balsamic vinegar in China is that from Zhenjiang, Jiangsu. Compared with mature vinegar with strong sour taste, it is a little more sweet with Jiangnan flavor. Zhenjiang balsamic vinegar is very suitable for mixing cold dishes, which can not only enhance the taste and fragrance, but also remove the fishy smell and relieve boredom, stimulate appetite and promote fluid production. Sweet vinegar, popular in Jiangsu and Zhejiang provinces, has a unique flavor when stuffed with steamed buns. Ginger vinegar dipped in hairy crabs is also Zhenjiang vinegar.
Old vinegar Old vinegar is a kind of vinegar that everyone eats the most. Vinegar is the deepest in color and the heaviest in taste. Mature vinegar is the most famous in Shanxi, and Ninghuafu mature vinegar is famous at home and abroad. It is used to cook and mix noodles, which is very rich and delicious.
So there are so many kinds of vinegar, how should we choose vinegar?
Look first before buying vinegar. High-quality aged vinegar is brownish red or brown, rice vinegar is rosy, and white vinegar is colorless, while inferior vinegar may be too dark or too light in color and have abnormal precipitation. It should be noted that the acetic acid content in vinegar should be 3.5g/ 100ml, so please have a look when buying vinegar.
Besides, you can judge the quality of vinegar by smelling or tasting it. Good vinegar smells rich in vinegar. Besides sour taste, it can also smell the fragrance of grain. Poor-quality vinegar may have a weak vinegar taste or a pungent sour taste. Finish the vinegar as soon as possible after opening the bottle. If there is turbidity and sediment in the bottle, it is best not to eat it.
As a Shanxi native, I think I can still comment.
Zhenjiang balsamic vinegar, my favorite kind of vinegar, is full of fragrance and sweet in acid. As a native of Shanxi, I can't accept much vinegar. Zhenjiang vinegar is one of them. Just like a gentle Jiangnan woman, Zhenjiang balsamic vinegar feels super gentle.
Ninghuafu vinegar is the representative of Shanxi vinegar. Like Shanxi people, it is another style, straightforward, sour and transparent, and does not turn at all. However, the vinegar in Ninghuafu will be slightly sweet. Among Shanxi vinegars, Ninghuafu's vinegar is mild.
Red Zhejiang vinegar is suitable for eating crab vinegar. Relatively lighter than Zhenjiang vinegar, it is especially suitable for dipping cold dishes and crabs.
20 19 1 month, Consumer Report submitted the "Four Famous Vinegars" products, including eight kinds of vinegar, to a third-party authoritative testing organization for inspection.
sample
Test index
Taste: total acid, nonvolatile acid, amino acid nitrogen, reducing sugar.
Body: soluble salt-free solid
Aroma: total ester
test result
Among 1 and "Four Famous Vinegars", Baoning brand Baoning vinegar (3 years old) performed better in taste, posture and aroma, with CCR ranking first (8.5) and Taoxi brand Yongchun vinegar (3 years old) ranking last (6.5).
2. Taoxi Yongchun Mature Vinegar (5 years) was listed as a product that was not recommended because the amino acid nitrogen value of "umami" index was not up to standard.
Taste: Taoxi brand Yongchun mature vinegar (5 years) is not up to standard!
Taste is the core index to judge the quality of aged vinegar. The taste of aged vinegar mainly includes vinegar taste, umami taste and sweetness.
The taste of vinegar is measured by two indicators: total acid and nonvolatile acid.
The high total acid indicates that the vinegar is rich in flavor, reflecting that the longer the fermentation time and aging time, the higher the cost; At the same time, vinegar with acidity above 5 can be stored for a long time without preservatives.
Non-volatile acids, mainly organic acids such as lactic acid, malic acid and citric acid; The higher its content, the softer the taste and acidity of aged vinegar, and the less irritating it is.
The evaluation results show that Baoning brand Baoning vinegar (3 years old) has high acidity and the strongest vinegar flavor. Hengshun Zhenjiang balsamic vinegar (3 years) has the lowest acidity and "light" vinegar taste.
In addition, Baoning brand Baoning vinegar (5 years old) has high nonvolatile acid and is the softest; Taoxi Yongchun vinegar (5 years) has less volatile acid and more "irritating" acidity.
The umami taste of aged vinegar is judged by amino acid nitrogen value, and the higher the value, the stronger the umami taste. Sweetness comes from residual sugar, glycerin, etc. It is transformed from starch fermentation process and determined by reducing sugar.
The results show that Shanxi aged vinegar (5 years) in the water tower has a good flavor. The amino acid nitrogen of Taoxi Yongchun vinegar (aged for 5 years) does not meet the standard of GB 26531-201Yongchun vinegar, and it is an unqualified product.
In terms of sweetness, Baoning brand Baoning vinegar (3 years) has better sweetness; Taoxi brand Yongchun mature vinegar (3 years) has less reducing sugar and slightly poor sweetness.
Taste: Baoning vinegar has the fullest taste.
Body posture is mainly reflected by the indexes of soluble salt-free solids, which include protein, amino acids, peptides, sugars, organic acids and other nutrients.
The higher the content of soluble salt-free solids, the richer and more stereoscopic the taste of aged vinegar, that is, the fuller the wine body; On the contrary, if its content is low, the taste of vinegar will be monotonous and thin.
Among the four famous vinegars, Shanxi mature vinegar has the strictest requirement for this index (9.0g/ 100mL), while Yongchun mature vinegar has the lowest requirement (1.0g/ 100mL).
The evaluation results show that Baoning brand Baoning vinegar (3 years) is the most plump; Taoxi Yongchun vinegar (3 years and 5 years) tastes weak.
Aroma: The aroma index of Zhenjiang vinegar is not the best.
The aroma of mature vinegar is often evaluated by total esters. The more total esters, the stronger the aroma.
The evaluation results showed that the aroma components of Baoning brand Baoning vinegar (3 years) and Shuita Shanxi aged vinegar (5 years) were relatively richer.
Surprisingly, the total ester content and average aroma index of two kinds of Hengshun Zhenjiang aromatic vinegar (aged for 3 years and 6 years) are less.
In fact, most of the aroma of mature vinegar is usually masked by sour taste. The acidity volatilizes after cooking, and the aroma of different aged vinegar is more obvious at this time.
In taste, Shanxi mature vinegar is mainly smoked, Baoning vinegar is heavier, Zhenjiang fragrant vinegar is burnt, and Yongchun mature vinegar is refreshing rice vinegar.
Langzhong Baoning vinegar is basically used in Sichuan cuisine and southwest China. Shanxi mature vinegar is more in the north, Zhenjiang balsamic vinegar is slightly more in Jiangsu, Zhejiang and Shanghai, and rice vinegar is more in Guangdong. The above examples are all famous vinegar! Of course, there are some differences when using or eating. For example, Langzhong Baoning vinegar is more authentic to make fish-flavored shredded pork, Zhenjiang vinegar is better to make steamed hairy crabs, and Shanxi mature vinegar is better to make hot and sour cold noodles! Guangdong rice vinegar from pineapple sweet and sour pork is mellow in taste, while red and Zhejiang vinegar from sweet and sour Taihu fish is purer. Vinegar has a history of more than 3000 years. The climate of products in different parts of China is different, which leads to different characteristics of vinegar. So far, the most famous vinegars are Jiangsu Zhenjiang Vinegar, Shanxi Mature Vinegar, Fujian Yongchun Vinegar, Langzhong Baoning Vinegar, Guangdong Rice Vinegar and Dahong Zhejiang Vinegar.
function
Acetic acid, sweet and flat. Return to stomach meridian and liver meridian. It can promote digestion, stimulate appetite, dissipate blood stasis, stop bleeding and detoxify.
Vinegar is made from grain, sugar, wine and other raw materials by acetic acid bacteria fermentation. Among them, the content of acetic acid (chemical formula: CH3COOH) is about 3%-5%, which is an indispensable condiment in life. Good quality acetic acid, slightly sweet and fragrant. When matching all kinds of hot and cold dishes, as long as the dosage is appropriate and the method is exquisite, it can be cooked or chilled. As a condiment, vinegar has the advantages of stimulating appetite, stimulating gastric acid secretion and helping digestion.
Vinegar not only has seasoning function, but also has many nutritional and health care functions and medical value. Include sterilization and detoxification, blood pressure lowering, body building and weight loss, beauty and skin care, anti-cancer and fatigue relief.
raw material
Due to the different raw materials and production methods, the finished products of vinegar also have different flavors. Vinegar is a kind of acid condiment which is widely used. The content of acetic acid in 100mL vinegar is above 3.5g in general vinegar and above 5g in excellent vinegar. Because vinegar can improve and regulate human metabolism, it is in increasing demand as a dietary condiment. The heat of vinegar is extremely low and can be ignored.
Jiangxi Zhenjiang mature vinegar and balsamic vinegar are both better.
There are many origins of vinegar, and I only know a little. I only know that vinegar in Shanxi and Zhenjiang is better. Buy vinegar in the supermarket and look at the ingredient list. Any preservative in the ingredient list, whether it is sodium benzoate or potassium sorbate, will not be bought. In contrast, most brands of vinegar have been eliminated. I only found that Hengshun's vinegar contains no preservatives and tastes OK. Whether it is cheap or expensive, it contains no preservatives and is safer to eat. Many well-known brands of vinegar, even expensive vinegar, also contain preservatives, and vinegar itself does not need preservatives.
Hengshun's vinegar tastes good, and you can't eat much vinegar in a year, so you'd better buy it.
In addition, among preservatives, potassium sorbate is superior to sodium benzoate. Potassium sorbate can be absorbed by human metabolic system and decomposed into carbon dioxide and water. There is no residue in the body, which is safer for human body. Its toxicity is 1/2 of salt and 1/40 of sodium benzoate. Therefore, when purchasing goods, try to choose products without preservatives, then choose potassium sorbate as preservatives, and finally choose foods containing sodium benzoate as preservatives.
Hello, everyone. I'm learning home cooking from my mother. Tianjin Tian Li Liu Du mature vinegar is often used in my family, and I think it is very good. Generally, my family buys bottles, and the whole box of Tian Li is old vinegar. This kind of vinegar contains almost no impurities, and it tastes good.
Tian Li Liu Du Mature Vinegar takes sorghum, yellow rice, wheat and peas as raw materials, and also adds jujube, honey, tremella, longan, safflower, licorice and other auxiliary materials, which has the function of regulating blood lipid. It is a kind of health-care vinegar, which can be used as a condiment and a health-care product. I used to drink vinegar when I was a child.
Tian Li Liu Du mature vinegar is a household name in Tianjin. People in Tianjin basically use Tian Li vinegar as their daily seasoning, especially when eating jiaozi or steamed stuffed buns.
Every year on Laba Festival, my mother will peel off a lot of garlic, put it in a clean glassware, pour the old vinegar and pickle Laba vinegar. Laba vinegar not only inherits the sour taste of vinegar, but also adds the spicy taste of garlic. Whether it's cold salad or dipped in jiaozi or steamed stuffed bun, it's a healthy and delicious condiment.
I see that the four famous vinegars in China are Shanxi Mature Vinegar, Zhenjiang Aromatic Vinegar, Baoning Vinegar and Yongchun Mature Vinegar, which are produced in Shanxi, Jiangsu, Sichuan and Fujian respectively. Only Shanxi mature vinegar, known as the best vinegar in the world, is familiar with the vinegar in the north. In the future, I hope more people will know about Tianjin Tian Li vinegar, enrich the varieties of China vinegar, and let more people experience different good vinegar.
Normal Shanxi vinegar can be eaten, and it has a strong taste.
Or the vinegar of Ninghua House in Taiyuan, Shanxi!
Ninghua District, Shanxi Province,