Description
🚚 Fastest delivery time: next day delivery.
🐝 Supplier / Place of Origin: Taiyuan, Shanxi, China
🔖 Certification: China Food Production License
🌱 Supplier introduction: Shanxi Zilin
Produced by Shanxi, the "Vinegar Capital of China". Zilin Vinegar Industry is located in Qingxu County, Shanxi Province, the "Vinegar Capital of China". It is a high-tech enterprise in the brewing industry with microbial fermentation as its core technology, and a national leading enterprise in the brewing of vinegar. It uses the local climate and environment with four distinct seasons. , hundreds of years of vinegar fermentation microbial population and other natural conditions, "honest" brewing vinegar series products. The company adheres to "promoting the spirit of craftsmanship and pursuing excellent quality", with the brand language of "Vinegar is Shangpin Zilin Honesty", and "one thing for a group of people in a lifetime" is committed to making the vinegar industry bigger and stronger.
🛍 Product Information:
The product has the flavour quality of "sour, soft, sweet, fragrant and fresh", and is a protected product of China's geographical indications. "Shanxi old mature vinegar synchronous fermentation traditional brewing process" was recognized as "municipal intangible cultural heritage" by Taiyuan Municipal People's Government and Taiyuan Municipal Bureau of Culture.
Shanxi old fermented vinegar uses high-quality sorghum, barley, and peas as raw materials, and adopts four special processes such as Daqu fermentation, extended alcohol fermentation, vinegarization, high temperature inoculation and ignition, fumigation and vinegar fermented grains, combined with Xia Fu drying, winter ice fishing, and aging and aging. After five steps of steaming, fermenting, smoking, drenching, and drying, each process is strictly controlled, and the flavor characteristics of "soft, sour, sweet and fresh" can be formed.
Modern vinegar factories use a new method to brew vinegar, which originally took at least a year to brew by traditional craftsmanship, but now it comes out in a month. The flavor, taste and nutrients of the new method of brewing vinegar are far inferior to those of the traditional craft. "If the degree is less than 6 degrees, it cannot be called old mature vinegar." The acidity of "old fermented vinegar" brewed by the new method can't reach 6 degrees, so there will be an irregular phenomenon of adding acetic acid to the vinegar, not to mention that it will not be damaged for a long time, and preservatives will also be added. The shelf life of vinegar brewed by the new method is generally two years. However, in addition to meeting the total acidity requirement, Shanxi aged vinegar must be produced in strict accordance with the historical and traditional craftsmanship, so that the aged vinegar produced can be stored for a long time.
Ingredient list: drinking water, sorghum, bran, barley, peas, table salt, spices
*Different from the domestic version, the production process contains 0% food additives (caramel color, sodium benzoate, sucralose)
Featured ingredients:
Total acidity: 6.00g-8.00g/100ml
Total flavonoid content: 60mg/100g
Chuanxiong (川芎) content: 30mg/1L
Shelf life: five years or more
