Vinegar, also known as vinegar, is an acidic condiment containing acetic acid. Vinegars include rice vinegar, aged vinegar, fragrant vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegar, garlic juice vinegar, ginger juice vinegar, health care vinegar and so on. Because of the different raw materials and manufacturing methods, the taste of the finished product is different. Vinegar is a kind of acid condiment which is widely used. The content of acetic acid in 100mL vinegar is generally above 3.5g, and that of excellent vinegar is above 5g. Because vinegar can improve and regulate human metabolism, it is in increasing demand as a dietary condiment.

There are four kinds of raw materials and production methods of vinegar.

(1) The raw materials of traditional fermented vinegar in China are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River and sorghum and millet in the north of the Yangtze River. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato and dried potato are used as substitutes. Raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then ethanol is produced by yeast fermentation, and then ethanol is oxidized by acetic acid bacteria to produce acetic acid.

(2) fermented vinegar, a sugar-containing raw material, can be used to brew all kinds of juice vinegar from grapes, apples, pears, peaches, persimmons, dates and tomatoes, and honey and molasses can also be used as raw materials. They all only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation.

(3) Using ethanol as raw material, adding acetic acid bacteria for fermentation is only one biochemical stage. For example, it takes only 1 ~ 3 days to brew wine vinegar with low-alcohol liquor or edible alcohol diluted with water as raw materials by rapid brewing method.

(4) White vinegar is vinegar with a flavor similar to that of fermented vinegar by adding water to edible glacial acetic acid and adding seasonings, spices, pigments and other substances.

Legend has it that in ancient China, Yuncheng County, a man named Du Kang invented wine. His son Heita also learned wine-making technology from Du Kang. Later, Heita led the clan to move to Zhenjiang, Jiangsu. There, they felt it was a pity to throw away the distiller's grains after brewing, so they stored them and soaked them in jars. On 2 1, as soon as I opened the jar, a smell that I had never smelled before came to my nose. Under the temptation of rich fragrance, Heita tasted it, which was sweet and sour, so it was stored as a "sauce". What is the name of this sauce? Heita named this sour water "vinegar" and added the word "one" to the number 2 1.

It is said that until today, the time limit for brewing a batch of vinegar in Zhenjiang Hengshun Sauce and Vinegar Factory is still 2 1 day.

In ancient times, vinegar was also called acyl, vinegar and bitter wine. Because it is the first of the five flavors in cooking, the ancients who loved vinegar gave it an anthropomorphic title-"God of Food".

According to the different production methods of vinegar, vinegar can be divided into brewing vinegar and preparing vinegar. The prepared vinegar is made by blending edible ice vinegar with water, sour agent, seasoning, spice and food pigment, and has only a certain seasoning function. Fermented vinegar is made of grain by microbial fermentation. Its nutritional value and mellow taste far exceed that of vinegar, and it has many functions such as seasoning, health care, medicine and medical treatment.

China is the first country in the world to brew vinegar from grains, and there were written records about vinegar as early as the 8th century BC. During the Spring and Autumn Period and the Warring States Period, there were workshops specializing in brewing vinegar. In the Han Dynasty, vinegar began to be produced on a large scale. During the Southern and Northern Dynasties, the output and sales of vinegar were very large. The famous book Qi Yao Min Shu at that time systematically summarized the experience and achievements of China's working people from ancient times to the Northern Wei Dynasty. Twenty-two methods of fermented vinegar are recorded in the book, which is also the earliest record of using grain fermented vinegar in the existing historical materials in China.

Vinegar is not only a good condiment in our life, but also has many functions, mainly including:

1, the effect of vinegar can eliminate fatigue.

2. The function of vinegar can mediate the acid-base balance of blood.

3. The function of vinegar can help digestion and facilitate absorption. Can help people take calcium effectively.

4, the role of vinegar can prevent aging.

5, the role of vinegar can enhance the bactericidal ability of gastrointestinal tract.

6, the role of vinegar can enhance liver function.

7. The function of vinegar can dilate blood vessels and prevent cardiovascular diseases and diabetes.

8, the role of vinegar can enhance renal function.

9. The function of vinegar can be bodybuilding and weight loss.

10, vinegar can beautify and protect skin. This is because the main component of vinegar is acetic acid, which has a strong bactericidal effect and can protect skin and hair well. Cleaning the skin with vinegar water can make the skin absorb some urgently needed nutrients, thus softening the skin and enhancing its vitality. )

1 1. The function of vinegar can prevent cancer. Recently, the joint research team of Kanazawa Medical University and Kyoto University confirmed that black vinegar with brown rice as raw material has anti-cancer effect through mouse experiments.

If you can make good use of vinegar, there are some unexpected effects:

1, the role of vinegar can treat insomnia-insomnia patients pour a glass of cold water before going to bed, add 1 spoon of vinegar, and fall asleep soon after drinking it. Rubbing your feet with warm old vinegar before going to bed will also make you fall asleep easily.

2, the role of vinegar can treat sprains-mix the flour into a paste, add a proper amount of old vinegar, apply it on paper or gauze, and stick it on the affected area. When it's dry, gently uncover it and put it on. Sticking it several times can eliminate the burning sensation and pain at the sprain. This method is effective for trauma such as dislocation of bone and joint and traumatic injury.

3, the role of vinegar can treat rhinitis-put about 5 ml of aged vinegar into a washer with a capacity of 1000 ml to wash the nasal cavity, 1, twice a day, can treat rhinitis.

4, the role of vinegar can treat foot numbness-heat 1 liter old vinegar into a bucket, and then soak your feet for 20 minutes at a time. Soak in this way for 4~5 times, and the symptoms of numbness can be alleviated.

5, the role of vinegar can treat burns-according to the principle of acid-base neutralization, vinegar is made into a 5 degree solution to wash burns, especially suitable for lime burns. Or apply it to the scald with gauze soaked in vinegar, which can also be effective.

6. The function of vinegar can cure cough-after soaking garlic in old vinegar 15 days, eat garlic soaked in 1 ~ 2 petals on an empty stomach every morning and drink some vinegar juice. Taking it for 65,438+00 ~ 65,438+05 days can relieve cough and asthma, detoxify and dissipate blood stasis, reduce blood pressure and lipid, and prevent infectious diseases and tumors in the elderly.