Lufeng Vinegar [Yunnan Lufeng Specialty]

What is Lufeng Vinegar? Authentic Yunnan Lufeng specialty: Lufeng vinegar

Content summary:Do you want to know what Lufeng vinegar is? This article is a detailed introduction toYunnan Lufeng specialty - Lufeng Vinegar. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lufeng Vinegar. The full text takes about 6 minutes to read, mainly including the basic introduction of Lufeng Vinegar and its nutritional value? What are the product characteristics of Lufeng vinegar? How did the history of Lufeng vinegar come about? The production method of Lufeng fragrant vinegar, etc

Introduction to Lufeng Vinegar

"Lufeng Vinegar" is a famous and distinctive product in Chuxiong Prefecture, Yunnan Province, with high popularity and reputation in the market. Since the Ming and Qing dynasties, there has been a folk saying that goes' Tonghai soy sauce, Lufeng vinegar, emerging girl Hexi cloth ', which has been passed down for nearly 400 years

1. Vinegar can stimulate appetite, promote the secretion of saliva and gastric juice, aid digestion and absorption, increase appetite, and aid in digestion and digestion

2. Vinegar has good antibacterial and bactericidal effects, and can effectively prevent intestinal diseases, influenza and respiratory diseases

3. Vinegar can soften blood vessels and lower cholesterol, making it a good remedy for cardiovascular patients such as hypertension

4. Vinegar can have a good protective effect on the skin and hair. Ancient Chinese medicine recorded the use of vinegar as medicine, believing that it has the effects of hair growth, beauty, blood pressure reduction, and weight loss

5. Vinegar can alleviate fatigue, promote sleep, and alleviate discomfort symptoms such as motion sickness and seasickness

6. Vinegar can also reduce the alcohol concentration in the gastrointestinal tract and blood, playing a role in sobering up

7. Vinegar also softens chicken bones and shark fins, promoting calcium absorption

It has excellent color, aroma, and fragrance, with a deep and bright color of amber or reddish brown. It has a strong mellow and ester aroma, a soft sour taste, a sweet and mellow aftertaste, and a strong and clear body

The production method of Lufeng fragrant vinegar

1. The production method of Lufeng fragrant vinegar is to place glutinous rice in a soaking pool, soak it in clean water for 15-24 hours, remove it and drain it, and prepare it through brewing mash, preparing mash, and pouring vinegar. Its characteristics are:

A>. Steam the drained glutinous rice, take it out and cool it to 25-35 ℃. Mix it with commercially available saccharifying bacteria and medicinal herbs at a ratio of 0.2-0.7%, mix well, and pile it into a rice bowl. Fermentation at room temperature for 2-3 days, add water at a ratio of 120-150%, and add wheat koji at a ratio of 0.4-0.9%. Fermentation at a temperature of 24-30 ℃ for 8-16 days to obtain fermented and mature wine mash

B>. The fermented and matured wine mash is mixed with 48-55% wheat bran in the fermentation room to form a solid state. At the same time, 10-15% of well fermented mature acetic acid bacteria are added to make the mash. After 15-30 hours, the temperature rises to 40 ℃ and the mash is turned over. After 13-17 days of accumulation, the acetic acid fermentation reaches its peak, and then the temperature gradually decreases. After 7-8 days, the vinegar mash matures and is sealed in the aging pool for more than 30 days of later fermentation as later aging

C>. Take the aged vinegar mash and place it in a vinegar pouring pool. Add water to cover the vinegar mash by 10-20cm and soak it for 15-24 hours. After the first pouring, soak it in water for 5-12 hours to obtain the second vinegar, which can be used as the water for the first pouring. After the second pouring, add water and soak it again to obtain the third vinegar, which can be used as the water for the second pouring. Repeat this process three times until the first pouring meets the requirements. After clarifying the first vinegar juice, heat and boil to obtain the finished fragrant vinegar

D>. The preparation of the wheat koji used above is as follows: mix the wheat bran with water, steam and cool to 25-30 ℃, add yeast and mix well, cultivate at 25-30 ℃ for 48-72 hours to produce koji, dry for 2-3 days for later use