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Beijing
Long-term effective
2021-12-12 21:08
293
Company Profile
By certification [File Integrity]
Contact：tynhf(Mr.)
Email：
Telephone：
Phone：
Area：Beijing
Address：Beijing
Website：http://www.shanxivinegar.com/ http://tynhf.anjiesolar.com/
The reason why aged vinegar is called“Chen”is that it has gone through the aging process of "sun in summer and ice in winter" on the basis of Ming vinegar.The brewing process varies from a year to several decades. In other words, vinegar should be brewed in a jar and dried in the summer.The purpose is to remove easily evaporating water and volatile acid. Ice immersion in winter means that the proportion of vinegar is greater than that of water, and the frozen water is taken out in winter.It makes the vinegar more pure and the acidity more stable.Five-year-old vinegar belongs to the soft and mellow type in Ninghuafu vinegar. It is suitable for consumers with heavier eating habits and higher acidity requirements.
Product name: |
Ninghuafu Five-year-old Vinegar 2.1 L |
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Product ingredients： |
Drinking water, sorghum, bran, rice husk, daqu（bran、 |
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Peas）, edible salt, spices |
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Acid value ： |
≥6.0g/100ml |
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Specification： |
500ml |
Packing specification： |
2.1L*6 Bucket/box |
Shelf life： |
3years |
Product Size ： |
29cm high，2cm diameter |
It is brewed using pure grain all-solid extraction method.Daqu is only made from pure grains with multiple plants, and no preservatives and additives are added to the finished product.
The main physical and chemical indicators of the quality inspection report:
FAQ：
1. Why is vinegar weakly alkaline?
Answer: To judge the pH of food, it mainly depends on the metabolism of the elements contained in the food in the human body. The simple determination method is: foods are acidic which have a high content of non-metal elements such as chlorine, sulfur, and phosphorus,because their final metabolites are acidic; they contain calcium, potassium, sodium, magnesium and so on. Foods high in metals are alkaline because their final metabolites are alkaline when they enter the body.Laboratory tests have found that mature vinegar is rich in amino acids, sugars, vitamins, inorganic salts and alcohols, which are of great benefit to human metabolism.Although vinegar may taste sour, after a series of chemical reactions in the human body, body fluids become weakly alkaline.
2. How to distinguish the quality of vinegar?
Answer:The foam produced when the bottle is shaken is reddish brown, and the foam is dispersed at a uniform speed to brew vinegar for pure grains. If the foam produced is pure white, the sliding speed is fast or the viscosity is high, and it will not disperse after a long time. It is other types of vinegar (not pure or added sugar color or preparation).
No aftertaste in the mouth is inferior and crude. After the vinegar is taken in, the vinegar is good vinegar when it is tasty and refreshing and the tongue coating is beautiful.
Smell: Strong but not choking nose is good vinegar.Choking hot eyes is bad vinegar.
3. What is really pure Daqu vinegar ?
Answer: the vinegar made of multi-strain daqu pure grain is pure Daqu vinegar
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