Xinjiang Uygur Autonomous Region Market Supervision Bureau on New Year's Day on the safe consumption of vinegar tips

Vinegar has an indispensable place in the condiment consumer market, but the type and name of vinegar in the market are diverse, how do we choose scientifically? The market supervision authority of the autonomous region has the following tips.
1. The purchase of vinegar is defined in the current National Standard for Food Safety Vinegar, which refers to the separate or mixed use of a variety of ingredients containing starch, sugar, edible alcohol, made by microbial fermentation of liquid acidic condiments.
the fermentation process is divided into solid fermented vinegar and liquid fermented vinegar.
simple, solid fermentation is pure grain fermentation, high nutrition, good taste, liquid fermentation is water or alcohol, short-term fermentation, taste second.
Chen vinegar, old vinegar mainly refers to the grain vinegar after a long period of aging, balsamic vinegar is based on rice and other raw materials using solid fermentation process of vinegar production
dumpling vinegar, cold mixed vinegar is based on ordinary vinegar to add other edible raw materials production, consumers can choose according to the use of different vinegar.
acidity is one of the main indicators of vinegar, the higher the acidity of the same type of products, the higher the production cost.
quality vinegar has a unique aroma, poor quality products generally have an odor or taste.
"National Standard Vinegar for Food Safety" (GB2719-2018) stipulates that the total acid of vinegar should not be less than 3.5g/100mL;
everyone should pay attention to the corresponding label logo on the product when purchasing.
. The acidity of vinegar is mainly derived from organic acids such as acetic acid, and for special groups of people, such as patients with gastritis and stomach ulcers, attention should be paid to controlling the amount of vinegar consumed so as not to cause discomfort.
addition, sour taste can enhance people's perception of salty taste, fried vegetables with a small amount of vinegar can not only improve the taste, but also help reduce salt intake.
, vinegar storage acetic acid is high, try not to store in stainless steel containers, it is best to use glass bottle storage.
the grain as raw material using solid fermentation method of production of vinegar, in the storage process is easy to produce precipitation, in the shelf life if no other strange is a normal phenomenon.
product is opened, pay attention to the use of time to cover, to reduce the product flavor substances volatility and environmental dust, microorganisms and other pollution.
Autonomous Region Market Supervision Bureau tips, simple life knowledge, can make life more tasteful!