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Production and consumption of knowledge vinegar Vinegar Description: Vinegar is one of the vast number of consumers like condiment. Originally known vinegar XI, also known as vinegar. "Zhou" of "co-acyl acyl cactus was" records. Thus, China has been the Western Zhou Dynasty vinegar. "Compendium of Materia Medica" and other classics are also many records on the vinegar. Tang and Song dynasties, since the progress and development of micro-organisms and starter technology, to the Ming Dynasty has Okuma, ballad and red yeast points. Vinegar way into solid state fermentation and liquid fermentation two categories, Chinese traditional solid-state fermentation vinegar remain in effect today. On the market today, there are still blending preparation of vinegar. It is completely formulated with consumption of acetic acid and food additives made of vinegar does not have a unique flavor, and after eating detrimental to human health. Strongly recommends that you: Be sure to buy pure grain brewing vinegar vinegar purchase. Vinegar: Vinegar is made of millet, sorghum, wheat bran, bran and water as the main raw material, barley, peas or bran koji prepared for the saccharification and fermentation agent, after alcoholic fermentation, acetic acid and then the solid state fermentation , aging and other processes brewed. Vinegar reddish brown color, shiny, translucent body clarification. Solid-state fermentation vinegar vinegar has a unique flavor and butter flavor, aroma and delicate. Food and soft, mellow and soft, moderately sweet and sour, lingering aftertaste. Vinegar Benefits: brewing brain nerve center, so the stomach secrete large amounts of digestive juice, help digestion and absorption. Meanwhile, vinegar can make the food contained calcium, iron and phosphorus and other inorganic salts dissolved in vinegar with good health care function, can reduce blood pressure, prevent cardiovascular disease; reduces urine sugar levels, can prevent kidney stones, gallstones , bladder stones and urinary calculi. Vinegar has a strong bactericidal ability of Staphylococcus aureus, Escherichia coli, Shigella, halophilic bacteria has a significant killing effect. According to nutritionists, vinegar is rich in amino acids, acetic acid, lactic acid, malic acid and other dozens of nutrients, improve liver detoxification function. Vinegar is alkaline food, after eating more fish, meat and other acidic foods, drink vinegar to play in and function. Vinegar volatile substances and amino acids can stimulate large, improving the nutritional value of food. Identification of a soy sauce is good or bad, look at the color: red-brown sauce is good. Black is inferior, dark as defective. Second, for tasting: Good soy sauce rich, mellow flavor, fresh, salty, medium sweet, no smell. Third, look at the level: the main indicators of soy sauce is an amino acid nitrogen, national standard: soy sauce by amino nitrogen content into premium, one, two, three, four levels, the higher the level the more amino nitrogen content rich in nutrition taste the flavor better, and therefore the best grade, three relatively most times. The quality of a vinegar identification, see color: the color of vinegar real amber or red-brown, there should be shiny, transparent clarification, concentration appropriate without suspended solids, sediments, mold flower scum. Second, smell the fragrance: high-quality vinegar with a sour aroma with fragrant or sweet-smelling incense or butter, no other odors. Third, for tasting: good acid taste soft, lingering aftertaste, fragrance of slightly sweet, astringent, not choke. Fourth, acetic acid blending vinegar, although clear, but thin taste, no flavor, in addition to sour, with a clear taste astringency and the nose. Such vinegar on the human body without any benefit. Soy sauce production and consumption of knowledge Introduction: Soy sauce is an important part of our food culture characteristics, is evolved by the sauce, also known as the sauce, soy juice. Soy sauce is mainly used for cooking or adorned, it is an integral part of everyday life seasoning. Soy sauce roughly divided according to the different production processes and raw materials are two types of grain as raw material, koji and fermentation process from production, which is soy sauce. Another called blended soy sauce, is deployed out with caramel, salt plus acid hydrolyzed vegetable protein seasoning and food additives. While its color and flavor of soy sauce is not very different, but their nutritional value can not be compared with soy sauce, and even harmful to human health. I recommend that you be careful: For your health, home cooking and table must choose soy sauce. Brewing soy sauce: soy sauce is soy (or meal), wheat (or bran) as raw material, koji, microbial fermentation, the smell and taste of spices have unique characteristics. Soy sauce contains 18 kinds of essential amino acids, as well as vitamins B1, B2 and phosphorus, calcium, iron, sodium and other 10 kinds of trace elements. The benefits of eating soy sauce: Modern Experimental studies have shown that soy sauce has antioxidant, antibacterial, blood pressure, promote gastric secretion, increase appetite, promote digestion and other health functions. Soy isoflavone containing alcohol, this particular substance can lower cholesterol, reduce the incidence of cardiovascular and cerebrovascular diseases. Singapore Institute of Food Research found that soy sauce can produce a natural antioxidant. Singapore National University biochemistry professor 贝烈 Wei found a drop of soy sauce can eliminate free radicals 47-147 units in one minute, one minute of red wine can quench free radicals 5-22 units. Free radicals cause cell mutation metabolites, soy sauce helps to inhibit free radical damage to the human body, its efficacy is higher than common vitamin C and E and other antioxidants ten times. American University of Wisconsin researchers found that there is a good anti-cancer effects of soy sauce. They on the one hand to mice fed a carcinogen nitrite, on the other hand fed with soy sauce and found that the mice eat more soy, the lower the probability of cancer.