The recently released "New Regulations" will adjust the total acidity of the old vinegar from 4.5 degrees to 6 degrees. According to industry sources, the introduction of new standards will have an effect on regulating industry production, retaining traditional techniques, and maintaining the quality of mature vinegar.
"The newly adjusted total acidity index mainly controls the non-standard phenomenon of adding acetic acid to the old vinegar. If the vinegar is not brewed according to traditional techniques, the total acidity of the product will not be able to enter the ranks of old vinegar," said Cao Wenjie, president of the Shanxi Vinegar Industry Association.
“In recent years, some vinegar factories have started using the new method of brewing vinegar. The traditional brewing process requires at least one year, and it is now coming out in a month. However, the flavor and nutrition of the new vinegar are far from traditional technology.†An informed person It is said that if the degree does not reach 6 degrees, it cannot be called vinegar. Most of the old vinegar brewing methods can not reach 6 degrees, and it will freeze in winter, not to mention long time release is not bad.
"After the introduction of the new standard, in order to achieve the total acidity requirement, companies must strictly follow the historical and traditional techniques to produce the old vinegar that can be produced for a long time." An old company official in Shanxi said that the old vinegar had a shelf life. Usually two years, according to the warranty period requires two years must be off the shelf, which is a loss to the company.
According to reports, the old vinegar is made from high-quality sorghum, barley, and peas as raw materials. It uses Daqu fermentation, prolonged alcohol fermentation, high-temperature vinegar inoculation to induce fire, smoked vinegar and vinegar, combined with Xiafu sun, winter fishing ice, storage of old and four mature The special process, after steaming, fermenting, smoking, showering, drying and five steps, each process is strictly controlled, to be able to form a "sweet and sweet, fresh," the flavor characteristics.
"The newly adjusted total acidity index mainly controls the non-standard phenomenon of adding acetic acid to the old vinegar. If the vinegar is not brewed according to traditional techniques, the total acidity of the product will not be able to enter the ranks of old vinegar," said Cao Wenjie, president of the Shanxi Vinegar Industry Association.
“In recent years, some vinegar factories have started using the new method of brewing vinegar. The traditional brewing process requires at least one year, and it is now coming out in a month. However, the flavor and nutrition of the new vinegar are far from traditional technology.†An informed person It is said that if the degree does not reach 6 degrees, it cannot be called vinegar. Most of the old vinegar brewing methods can not reach 6 degrees, and it will freeze in winter, not to mention long time release is not bad.
"After the introduction of the new standard, in order to achieve the total acidity requirement, companies must strictly follow the historical and traditional techniques to produce the old vinegar that can be produced for a long time." An old company official in Shanxi said that the old vinegar had a shelf life. Usually two years, according to the warranty period requires two years must be off the shelf, which is a loss to the company.
According to reports, the old vinegar is made from high-quality sorghum, barley, and peas as raw materials. It uses Daqu fermentation, prolonged alcohol fermentation, high-temperature vinegar inoculation to induce fire, smoked vinegar and vinegar, combined with Xiafu sun, winter fishing ice, storage of old and four mature The special process, after steaming, fermenting, smoking, showering, drying and five steps, each process is strictly controlled, to be able to form a "sweet and sweet, fresh," the flavor characteristics.
Eastony Industries (NingBo) Co., LTD. , https://www.eastony.com