Vinegar is a commonly used sour seasoning, in which the content of acetic acid is the most, accounting for about 90% of the total acid, and the other sour components are lactic acid, succinic acid, and grape acid, in addition to a small amount of sugar, dextrin, and amino acids. Ester, glycerin, alcohol and salt etc. The content of salt in the salt accounts for more than 90% of the total amount. High quality vinegar should be sour and pure soft, slightly sweet, not astringent, color amber, brown or dark purple, liquid clear and transparent.
Vinegar can be used to dissolve and enhance the appetite, and to maintain vitamin C, B1, and B2 in foods. Vinegar should not contain free inorganic acids and should not come into contact with metal containers. Each vinegar contains more than one milligram of lead, each ak of arsenic must not exceed 0.5 milligrams, and Aspergillus flavus should not exceed 5 micrograms per kilogram.