Supply Chunliang vinegar

In October, "vinegar" means full harvest healthy! Vinegar Introduction: Vinegar is one of the favorite condiment of consumers. 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; urine sugar levels can be reduced; 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, enhance 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. 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. Daisy vinegar This product is a research professor of medicine developed in collaboration with wine experts. For the prevention of cardiovascular disease, for vinegar production formula has been adjusted, the main chrysanthemum, celery and other raw materials, the use of solid state vinegar brewing technology, combined with modern technology, making daisy vinegar to maintain the flavor of vinegar, and strengthen the Its lowering blood pressure effect. Long-term consumption on cardiovascular health benefit. Practice has proved that chrysanthemum vinegar also has significant cosmetic effect. Daisy vinegar has won the national invention patent. Patents: a lipid buck daisy vinegar patent number: ZL201210105907.5 chrysanthemum vinegar practice: chrysanthemum vinegar 2 tablespoons honey 2 tablespoons, add water 300ml, mix well and serve. Usage: Daily breakfast fasting drink. Efficacy: lipid, blood pressure, eyesight, soften blood vessels, weight loss, beauty, hangover, treatment of constipation after using energetic. Homemade vinegar 80ml vinegar, egg daisy loaded into a beaker, and then an egg (without shell) into the mix, two days after serving drinks. Note: vinegar, egg should be stored in the fridge. How to take: vinegar, egg is a health food, it does not conflict with any drugs, specialist drug is not necessary to deactivate. In the process of taking, without discomfort, multi-service and harmless, for all ages, in the early morning wake up on an empty stomach is more appropriate. Each taking 2 tablespoons vinegar, egg, add 2 tablespoons of honey, and mix thoroughly blended with warm water, you can drink once a day. Efficacy: vinegar, egg use vinegar to egg for the body to break down the large molecules easily absorbed small molecules, while retaining the human body needs a variety of enzymes. Long-term use vinegar egg may adjustment and make up the body's nutritional status, improve and improve metabolism level, to improve disease resistance, immunity and ability to fight disease and promote health. While high blood pressure, cerebral complications, bronchitis, rheumatism, insomnia, constipation, and other significant effect. For colitis, cardiovascular and cerebrovascular insufficiency, neurological decline, arteriosclerosis, night sweats, diarrhea, gastritis, dermatitis, osteoarthritis, bad breath and other diseases are effective, in addition to the elderly of hypertension, arteriosclerosis, myocardial infarction , cerebral thrombosis, cerebral atrophy and sequelae have good control effect. Not taking the crowd: hyperacidity, hypotension, liver cirrhosis, gallstones, stomach and duodenal ulcers, fractures and other patients not suitable for drinking.