There are several options for raw material ratio and raw material ratio, which can be selected according to the source of raw materials.
Formula One: 100 kg of sorghum and 62.5 kg of Daqu, 75 kg of water before cooking, 180 kg of steamed rice, 100 kg of glutinous rice, and 6 kg of salt.
Formula II: 100 kg of dried sweet potato, 50 kg of lychee, 40 kg of yeast liquid, 50 kg of acetic acid solution, 275 kg of water before steaming, 125 kg of cooked water, 50 kg of crude glutinous rice, 175 kg of gluten, 10 to 15 salt kilogram.
Formula 3: wet starch slag, 160 kilos of fresh broth, 100 kg of wheat bran and wheat bran, 40 kg of yeast, 20 kg of yeast, and 12 kg of salt.
Formula 4: 50 kg of rice bran, 50 kg of bran, 20 kg of koji and 80 kg of acetic acid solution.
Crushing steamed and cooked brewing materials generally must be crushed through this process and cooked. Making raw materials increase the contact surface with microorganisms is conducive to fermentation. At the same time, it is also conducive to uniform gelatinization of raw materials. After starch is steamed, saccharification can be accelerated.
Mix the vinegar with the cooked ingredients and let it boil for 10 to 20 minutes. Then spread it to 40°C or less, mix it with koji, yeast, and yeast and mix it 2–3 times to make it even. When the temperature drops to 17 to 18°C, the vinegar can be introduced into the cylinder. Lower temperatures can promote complete saccharification and alcoholic fermentation. The high alcohol yield has the effect of inhibiting bacteria, thus improving the quality of vinegar.
After entering the altar fermentation, the mixed raw materials are put into a fermentation tank or a tank for fermentation. The early period is the saccharification and alcohol fermentation, the required temperature is 28 ~ 30 °C, after 33 hours of fermentation, the material temperature rose to 39 °C will enter the fermentation stage, usually the temperature should be controlled at about 40 °C as well. At the same time, it should be uniformly turned and mixed with gluten to increase the degree of looseness and increase the temperature of oxygen for alcoholization. About 7 days, the feed temperature dropped, indicating that the end of alcohol oxidation, acetic acid is basically completed. Wang Wusheng, author of the unit: Bureau of Agriculture, Xinshao County, Hunan Province, China: “Agricultural Knowledge†2007.01
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