Traditional Chinese Corn Raw-Slurry Fermentation Rice Vinegar: Raw Material Handling and Vinegar Brewing
In short: Traditional Chinese Rice Vinegar: Fermentation Process, Recipe & Home Production Guide. This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5323 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Production of rice vinegar using corn raw material methodUsing corn as the main raw material, it adopts the process routes of wet grinding of raw materials, liquid alcoholization, and solid aceticization, creating a new way for the production of vinegar.Raw material formula 500 kilograms of corn, 600 kilograms of bran, 250 kilograms of black yeast, 50 kilograms of yeast, 750 kilograms of rice, 50 kilograms of saltPreparation method 1. Wet material crushing: Accurately weigh 500 kilograms of corn, add 1,000 kilograms of water, and soak for 12 to 16 hours to allow the corn to absorb water and swell. Then the wet corn kernels flow through the water selection tank to remove stones and other impurities. After being crushed by the crusher, they are pumped into the high-level wine tank with a centrifugal pump.2. Alcoholization of raw material liquid: After the crushed corn slurry is pumped to the alcoholization tank, 2000 kilograms of water are added, so that the total water:corn=6:1. …
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