Do Not Store Vinegar In Stainless Steel Containers
- Aug 16, 2018 -

Do not store vinegar in stainless steel containers


Brewing vinegar is made by using various kinds of cereals, fruits and other materials or edible alcohol, and is fermented by microbial fermentation. According to the fermentation process, it can be divided into solid fermentation vinegar and liquid fermented vinegar; preparation of vinegar is brewed Vinegar (not less than 50% by acetic acid) is the main raw material, and edible glacial acetic acid is added and mixed according to national standards. There are many kinds of vinegar. Please choose the type of vinegar on the market as needed, and the name is diverse. It has its own characteristics in terms of raw materials and production technology. Among them, vinegar and old vinegar mainly refer to grain vinegar which has been aged for a long time; vinaigrette is vinegar produced by solid-state fermentation process using glutinous rice as raw material; vinegar is obtained by the smog process in the production process of solid-state fermentation vinegar. Vinegar; rice vinegar is mainly produced by liquid fermentation using grain as raw material; fruit vinegar is made by using fruit as the main raw material. Dumpling vinegar and cold vinegar are produced by adding other edible raw materials on the basis of ordinary vinegar. Consumers can purchase different vinegar according to their needs. Acidity is one of the main indicators of vinegar. For the same type of product, the higher the acidity, the higher the production cost. Compared with the blended vinegar, the content of non-volatile acid and soluble solids in the brewed vinegar is higher, the amino acid and organic acid are more abundant, the taste is soft, and the foam is evenly foamed after being shaken and lasting. Good quality vinegar has a unique aroma, and inferior products generally have odor or taste. Special population pay attention to control the amount of food vinegar is mainly derived from organic acids such as acetic acid. For special people, such as patients with gastritis and gastric ulcer, you should pay attention to controlling the consumption of vinegar to avoid discomfort. White vinegar is often used in salads and is easily volatilized when cooked. In addition, sourness can enhance people's perception of salty taste. Adding a small amount of vinegar while cooking can not only improve the taste, but also help reduce the intake of salt. The storage of vinegar is high in acetic acid. Do not store it in stainless steel containers. It is best to use glass bottles for storage. The vinegar produced by solid-state fermentation using grain as raw material is prone to sedimentation during storage. If there is no other abnormality during the shelf life, it can be safely consumed. After the product is opened, pay attention to the use of capping at any time to reduce the volatilization of the flavor substances of the product and the pollution of dust and microorganisms in the environment.

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