Experts interpret the deliciousness and health in vinegar

You can love jealousy or do not love jealousy, but you must not find a "no jealous" country in the world. Vinegar has been used as a global condiment for thousands of years. Today, the health care function of vinegar has also been increasingly recognized by people. In this issue, we invite Zuo Baoqi, Director of the Science and Technology Division of the China Condiment Association, Shi Wanrong, a Chinese culinary master, and Yang Li, a professor of the Chinese Academy of Traditional Chinese Medicine, to interpret the delicious and healthy code in vinegar for everyone.

China is the earliest country for cereal vinegar in the world. There are records about brewing vinegar in Zhou Li. There are workshops dedicated to vinegar in the Spring and Autumn Period. Today, vinegar has become a popular condiment. A statistics conducted by the Japanese taste zikan also shows that the countries in the top ten of the World Cup soccer match have a jealous tradition.

In fact, people from every country and region are eating vinegar with different raw materials, excipients, and methods of production. There are many raw materials for vinegar. In China, vinegar is mainly made from grains such as sorghum, barley, rice, millet, glutinous rice, and corn. In foreign countries, especially in Europe and the United States, alcoholic vinegar made from alcohol, grapes, apples, etc. Fruit vinegar is the most widely used fruit vinegar.

Japanese vinegar is fermented with rice or fruit. One of the most famous is sushi vinegar. In order to make the cooked rice not sticky and clear, white rice will be added to the sushi vinegar and seasoned and then made into sushi. Another common type is plum vinegar, which is often used for salads such as seaweed. This vinegar is made from plums, and its taste is sweet and sour. It is also very popular. The vinegar made by the potato is called "Vinegar" in Japan, meaning "Longevity". The vinegar has higher potassium content than rice vinegar and richer amino acid content. There is also an onion vinegar made from onions in the Hokkaido region. It improves blood circulation, inhibits blood pressure rise, and lowers blood lipids.

Italy produces the “nobility” in vinegar, the world-famous vinegar. The traditional Basamique vinegar is made from a special kind of grape, peeled, squeezed, boiled, concentrated, and aged in oak barrels for wine for many years. Due to the very low output of Basamiic vinegar, a fine glass drip nozzle is added to the vinegar bottle mouth to ensure that the vinegar poured out of the bottle is based on “drops” and is not wasted. This vinegar is good for the digestive system and can be used not only with meat, fish, staple foods, but also with desserts and ice cream.

The vinegar eaten by the British and Germans is made from malt. Malt vinegar is characterized by a strong lemon flavor. It is mainly used for pickling vegetables such as pickled cucumbers, or as a raw material for sauces, compound sauces, ketchup, and mayonnaise. In cooking, it is often used as a substitute for lemons.

In addition, apple vinegar is also welcomed by quite a few consumers in Europe and the United States. This vinegar is rich in amino acids, vitamins and minerals and can be used as a condiment or as a beverage when diluted. At present, European and American people are paying more and more attention to the health care effects of vinegar. Among them, the effects of softening blood vessels and lowering blood lipids have been confirmed by scientific research. This has also increased the consumption of vinegar products.

Buy vinegar

Not turbid

When buying vinegar, be sure to read two news. High-quality vinegar is brown-red or brown (rice vinegar is rose, white vinegar is colorless), clarified, no suspended matter, and sediment. The poor quality of vinegar may be too dark or too light, and there are abnormal deposits. When purchasing, you should also pay attention to the acetic acid content indicated on the product label. The higher the acetic acid content, the stronger the taste of acetic acid. In general, the acetic acid content in vinegar should be ≥3.5 g/100 ml.

You can also tell the pros and cons of vinegar by smelling or tasting. The good vinegar smelled of strong vinegar, and when it was sour, it smelled of food and fruit. The vinegar also had a smoked aroma. Poorer quality vinegar tends to have a light vinegar or sour taste. Tasting with chopsticks and vinegar in the mouth when tasting, good acetic acid moderate, slightly sweet taste, smooth and smooth into the throat does not stimulate; and poor quality vinegar will obviously have the feeling of “jazzy son”.

Although vinegar does not have a shelf life, it must be eaten as soon as possible after opening, otherwise the quality and taste will gradually decline. If there is any turbidity or sediment in the bottle, it is best not to eat it.

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