Aged Vinegar Liquid deep fermentation
Yongchun old vinegar, also known as Wu vinegar, Fujian Province is the traditional name of the special taste to share, and Shanxi old vinegar, Zhenjiang vinegar, Sichuan Baoning vinegar side by side, "China's four famous vinegar."
Early in the early years of the Northern Song Dynasty. Yongchun folk began to brew the old vinegar, its unique brewing technology. Selection of high quality glutinous rice
, Senior red yeast, special sesame, sugar and other raw materials, is a fine texture of condiments, sold more than 40 countries and regions. In the early days of the Northern Song Dynasty, Yongchun folk rich people to the old vinegar, for a long time, long six taste as home "Sambo"; home an altar of old vinegar, often by years to add aging, a few generations, after a hundred years, as auspicious Wishful symbol, all can be brewed good vinegar are known as the auspicious thriving door; if you want to discuss old vinegar medicine, you need to bring a cup of red wine exchange to map auspicious, otherwise, the owner will secretly in the vinegar Into a few grains of salt to kill acetic acid bacteria, so Yongchun Yongchun old vinegar as a treasure of home, gifts gifts friends of the best.
This vinegar is the old folk secrets of self-brewed food, a little as a gift gift friends and family. Home an altar of old vinegar often continue to add aging after years, after a hundred years, a symbol of good luck. Folk as a commodity not much.
Yongchun old vinegar, also known as Wu vinegar or Fujian red vinegar, to high-quality glutinous rice, senior red and other raw materials, the implementation of liquid deep fermentation, to produce a unique formula for many years from aging; which experienced glutinous rice cooking, alcohol fermentation, acetic acid fermentation, Bacteria, aging and other sizes more than 50 processes, which lasted 800-1000 days or so.
Yongchun Laocu without special salt and preservatives, containing a variety of amino acids and other nutrients and a variety of beneficial to the human body fermentation of microorganisms, is the difference with other vinegar.
In 1955, the famous foreign leader Mr. You Yangzu returned home to see Yongchun old vinegar unique, but still the various brewed, failed to form a scale. He immediately invested in the creation of Yongchun brewery, learn the essence of ancient vinegar process, focus on the technician's clever arts, and scientific methods for brewing, the product not only maintained the ancient characteristics, and color, smell and taste.
In Yongchun, there is a long history of the story. Song Ningzong, Yongchun Lake Yang Zhuang summer test scholar, tired officer too often Dr., moved to the son of Dr., in the bachelor and Prince Edward read. A prince suffering from parotid gland disease, Zhuang summer home with the old man sent to the old vinegar smear, really efficacious. The matter spread to Song Ningzong emperor there to greatly appreciate and experience Yongchun old vinegar, Dayton sour with incense. At that time Ningzong Long body safety, often bloating qi stagnation, loss of appetite, physicians tried every means failed to work. At that time he listened to the introduction of Zhuang Xia, eat Yongchun old vinegar, the dragon body to the security, from then on, Ningzong royalties always put a pot of permanent spring vinegar, Yongchun Laocu so famous, become the traditional specialty.
The use of high-quality glutinous rice, high-grade red yeast, special sesame, sugar and other raw materials, the implementation of liquid deep fermentation, to produce a unique formula for many years from aging; which experienced glutinous rice cooking, alcohol fermentation, acetic acid fermentation, bacteria, aging and other sizes more than 50 Process, which lasted about 800-1000 days. No need to add salt and preservatives, containing a variety of amino acids and other nutrients and a variety of beneficial to the human body fermentation of microorganisms, is the difference with other vinegar.
After the Seiko produced Yongchun old vinegar quality, vinegar brown color, its warm, sour and not astringent, acid with sweet, mellow and refreshing, aftertaste Sheng Jin, and long possession of non-rot, is the texture of fine condiments.