CN102242046A - Process of fumigating and roasting and brewing vinegar with low-carbon solid pure grains - Google Patents
Process of fumigating and roasting and brewing vinegar with low-carbon solid pure grains Download PDFInfo
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- CN102242046A CN102242046A CN2010101829292A CN201010182929A CN102242046A CN 102242046 A CN102242046 A CN 102242046A CN 2010101829292 A CN2010101829292 A CN 2010101829292A CN 201010182929 A CN201010182929 A CN 201010182929A CN 102242046 A CN102242046 A CN 102242046A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 65
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- 230000008569 process Effects 0.000 title claims abstract description 9
- 239000007787 solid Substances 0.000 title abstract 4
- 239000000463 material Substances 0.000 claims abstract description 31
- 235000013339 cereals Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 21
- 235000009566 rice Nutrition 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 240000008042 Zea mays Species 0.000 claims abstract description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 11
- 235000005822 corn Nutrition 0.000 claims abstract description 11
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 235000015096 spirit Nutrition 0.000 claims description 40
- 230000004151 fermentation Effects 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 22
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000005886 esterification reaction Methods 0.000 claims description 11
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 10
- 239000010903 husk Substances 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 9
- 230000032050 esterification Effects 0.000 claims description 9
- 235000020985 whole grains Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 239000002893 slag Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 230000003203 everyday effect Effects 0.000 claims description 6
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- 150000003839 salts Chemical class 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 238000009395 breeding Methods 0.000 claims description 4
- 230000001488 breeding effect Effects 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000010563 solid-state fermentation Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 2
- 235000011613 Pinus brutia Nutrition 0.000 claims description 2
- 241000018646 Pinus brutia Species 0.000 claims description 2
- 206010037660 Pyrexia Diseases 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 230000007423 decrease Effects 0.000 claims description 2
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- 244000098338 Triticum aestivum Species 0.000 abstract 1
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- 239000007858 starting material Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 238000013124 brewing process Methods 0.000 description 4
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- 239000000126 substance Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to a pocess of fumigating and roasting and brewing vinegar with low-carbon solid pure grains. The process comprises the following steps of: utilizing complete particle grains of single or mixed raw materials of pure sorghum, corn or starchiness materials, such as rice, wheat and the like without adding any cellulosic filler, such as rice hull or chaff and the like; compositely combining liquid and solid of a raw starter complex and Chinese yeast; and carrying out technological treatment of composite flavoring and esterifying and quickly-cooking process subjected to fumigating and smoking by utilizing a multi-cycle grain-replenishing and fragrance-accumulating and fermenting method to brew the modern high-quality and high-purity fumigating and roasting vinegar with low-carbon solid pure grains.
Description
One, technical field
The solid-state pure grain of a kind of low-carbon type that the present invention relates to fire-cure vinegar and brewing process, be to be raw material (not adding cellulosic stopping composition such as any rice husk or husk) with starchiness materials such as pure Chinese sorghum, corn or rice, wheats, adopt (single or mixing raw material) whole grain grain, little song, the Daqu complex liquid is fixed closes, the continuous poor long-pending fragrant fermentation process of many wheels, again through preceding smoked after roasting compound flavouring esterification speed maturity processing technique handle the solid-state pure grain of brewing into of a kind of high-quality, the highly purified modern low-carbon type vinegar that fire-cures.
Two, technical background
Vinegar is the traditional seasonings of China, has the historical and consumer group widely of long brew.Traditional vinegar brewing technology of China is to be raw material with starchiness materials such as Chinese sorghum, corn or rice mostly, and adding wheat bran, rice husk or husk, water etc. is stopping composition, after the boiling slaking, adopts disposable solid-state or liquid state fermentation method brew to form.
Conventional solid-state fermentation process making vinegar, complex process, the production cycle is long, vinegar-producing rate is low, power consumption is high, and the poor the like waste discharging of vinegar is many, and physical environment is caused certain pollution, and particularly high-quality vinegar production is more outstanding.The liquid fermentation method brewing vinegar though be raw material with pure grain, is stopping composition with water, and the vinegar taste of output is boring, and quality is not good enough, and commodity value is lower.Though best in quality, the raciness of the vinegar of solid state fermentation brew, but because during the fermentation, packing materials such as a large amount of rice husks or husk have been added, some have been taken in the vinegar deleterious material of HUMAN HEALTH and derivative, thereby also reduced the security of vinegar, and the poor feeding value of the vinegar after the wine vinegar is very low, and majority is not treated then directly to be abandoned, and causes suitable destruction and pollution to physical environment.Therefore, change Traditional Vinegar Manufacturing technology, develop new energy-conservation, pollution-free, high yield, pure, high-quality novel vinegar and process for brewing vinegar, it is imperative to improve feeding valency that vinegar is pickled with grains or in wine and utilization ratio etc.
Three, summary of the invention
The solid-state pure grain of a kind of low-carbon type provided by the invention fire-cure vinegar and brewing process, be to be raw material (not adding cellulosic stopping composition such as any rice husk or husk) with starchiness materials such as pure Chinese sorghum, corn or rice, wheats, adopt (single or mixing raw material) whole grain grain, little song, the Daqu complex liquid is fixed closes, the continuous poor long-pending fragrant fermentation process of many wheels, again through preceding smoked after roasting compound flavouring esterification speed maturity processing technique handle the solid-state pure grain of brewing into of a kind of high-quality, the highly purified modern low-carbon type vinegar that fire-cures.
Technical scheme of the present invention is: with Chinese sorghum, corn or the starchiness such as rice, wheat of whole grain (single or mix) raw material, steam through immersions of selecting materials, shelving that material, cooling add song, cylinder culture saccharification, liquid zymamsis, solid-state zymamsis, solid-state acetic fermentation, maturation are drenched vinegar, baking speed shortening one-tenth with salt, smoked unstrained spirits esterification, extraction down.
The invention has the beneficial effects as follows: by adjusting and change the brewing process of traditional vinegar, adopt the solid-state low-carbon (LC) new process for fermenting brewing vinegar of pure grain, reach highly efficient and productive, high-quality, pure, energy-conservation, pollution-free thus and improve the poor feeding value of vinegar, improve multiple beneficial effects such as manufacturers's economic benefit.
Product of the present invention and Technology, by adjustment and transformation to traditional vinegar brewing technology, it is compared with traditional vinegar brewing Technology, product quality height, attraction are new, the commodity value height, production cost is low, complies with the industrial production development trend of new millennium low-carbon (LC), green, environmental protection, has applied value and the economic worth and the prospect of marketing very widely.
Four, embodiment combined process prescription carries out:
1. select materials: select the whole grain of Chinese sorghum, corn or the starchiness such as rice, wheat of clean no mouldy worm moth raw material for use, remove impurity such as native stone foreign material with sieve or shaker standby.
2. soak: will clear up single after the removal of impurities or according to whole raw material of Chinese sorghum, corn or the starchiness such as rice, wheat of certain proportion mixed preparing, put into clear water and soak 12～24 hours (on deciding in raw material variety and season and temperature), be dipped to whole grain particulate material saturated with water, the interior no white heart is advisable.
3. shelving: will be through soaking permeable raw material, pull out pile up behind the water 2～4 hours standby.
4. steam material: will pile up the vexed good raw material of profit, slowly be sprinkled into and steam in the grain rice steamer, take off the flat cover lid, carry out hot digestion, treat in the rice steamer round on the steam, steamed about 20～30 minutes, and evenly sprinkled into clear water after stirring pine, take off flat back and continue to cover boiling, continue to steam again 20～30 minutes after waiting to steam big vapour, steam till the well-done no hard-core of grain grain, the grain grain after cooking is full, and water content is 62～63% to be advisable.
5. cooling: will be through steaming good grog, with raising slag or the method for the slag that dries in the air, make material cooling rapidly, make it to reach the temperature of microorganism suitable growth, in the time of 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, if temperature is in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃, will reduce to summer till the product temperature no longer descends, and raises slag or the slag that dries in the air also can play the assorted flavor of volatilization simultaneously, absorb effects such as oxygen.
6. add song: the unstrained spirits material that will cool off, add 0.8～1.2 kilogram of head mold distiller's yeast by per hundred kilograms of siccatives, 5～10 kilograms of daqu of middle temperature, head mold distiller's yeast hot day is added with, cold day less, mixes thoroughly standby.
7. play cylinder: the unstrained spirits material adds song in time to be poured in the zymamsis cylinder after mixing thoroughly, and every cylinder is adorned 1/4th of total volume approximately, and the thickness of unstrained spirits material is about 15～20 centimetres, and a cavity is dug by central authorities, in order to there being enough air to carry out cultivation and saccharification.
8. culture saccharification: the unstrained spirits material adds and bently promptly enters into the culture saccharification stage behind the cylinder down, this stage is the saccharifying of head mold bacterial classification growth and breeding and unstrained spirits material in the distiller's yeast, in this process, head mold bacterial classification growth and breeding optimal temperature is 28～30 ℃, optimum diastatic fermentation temperature is 34～38 ℃, room temperature requires about 22～25 ℃, general 18～22 hours of culture saccharification time, cold day 24～28 hours, saccharification in hot day speed is fast, intensification is violent, can suitably finish saccharification in advance, the cold day saccharification can postpone saccharification time slowly or suitably increase the distiller's yeast usage quantity.
9. liquid zymamsis: the unstrained spirits material that culture saccharification is good adds the clear water of its 3 times of volumes, the temperature of going into cylinder is controlled at about 20～24 ℃, go into cylinder fermentation 3 days, the product temperature is the highest to be controlled in 30 ℃, fermented preceding 3 days, and will make rake every day 2 times, use plastic membrane sealing cylinder mouth after 3 days, continue static maintenance 4 days down at 18～20 ℃, total preceding liquid state fermentation phase is 7 days.
10. solid-state zymamsis: with the distiller's wort of liquid state fermentation after 7 days, it is poor to add 5 times of fresh vinegar to the intact vinegar of firm pouring of major ingredient volume, mixes back wine unstrained spirits water content and is about 50%, is lowered to after mixing in the aging fermenting cellar pond, having peace of mind is obturaged, and is standby 20～25 ℃ of left and right sides later stage solid state fermentations 7 days.
11. solid-state acetic fermentation: after the wine unstrained spirits that ferments taken out from the pond, cellar for storing things, evenly insert acetic fermentation the 3rd day, turn through three times, the product temperature reaches 43～45 ℃ fresh and alive vinegar unstrained spirits and inoculates, inoculum size is 10% of total wine unstrained spirits amount, cover the air permeable humidity retaining curtain, through about 12 hours, product can rise to 41～42 ℃ approximately, sooner or later respectively turn once every day, sent out big heat by the 3rd～4 day, the 5th day begins to bring down a fever, the 8th day vinegar.
12. maturation is with salt: acetic fermentation is after the 8th day, and acetic acid is ripe, adds salt, can seasoning, can suppress the acetic bacteria over oxidation again, and make the decline of unstrained spirits temperature.
13. smoked unstrained spirits esterification: half of vinegar unstrained spirits of getting fermenting-ripening places smoked unstrained spirits cylinder, is heated to 70～80 ℃ with slow fire, and the acidproof preferably cylinder cap of sealing turns 1 every day on the cylinder flap, smokes that to go out unstrained spirits in 5 days standby.
14. vinegar is drenched in extraction: get half fragrant unstrained spirits and add second half unsmoked ripe vinegar unstrained spirits through smoked unstrained spirits esterification, add the light vinegar liquid that drenched vinegar last time again, add clear water to total amount and be heavy 2 times of vinegar unstrained spirits, soak then and drenched afterwards vinegar in 12 hours, per 100 kilograms of raw materials control drenches about 600 kilograms of the smoked vinegar of 5 degree, remainder is drenched the light vinegar liquid that, can be used for next immersing raw vinegar.
15. baking speed is ripe: will extract and drench the smoked vinegar make and put into the autoclaving jar, steam is heated and is forced into 0.15Mpa/125 ℃, constant voltage was handled 3 hours, or 80～85 ℃ of following processing 72 hours of normal pressure, make it that alcoholic acid esterification reaction further take place and impel the residual protein sex change to separate out, reach the aging purpose that speed is ripe and clarification is stable, after cooling, make again.
Five, quality standard
1. Oranoleptic indicator
Color and luster: dark red pleasing, limpid transparent, no suspended substance does not have precipitation.
Fragrance: stacte and ester are aromatic strongly fragrant, quiet and tastefully laid out comfortable, have the typical pure grain vinegar fragrance that fire-cures.
Taste: acid is bright sweet, pure and mild agreeable to the taste, the fragrance harmony, and pleasant impression is long.
Style: have the outstanding style of this product.
2. physical and chemical index
Total acid: 〉=4.5g/100ml
Reducing sugar: 〉=1.0g/100ml
Amino acid nitrogen: 〉=0.1g/100ml.
Claims (2)
1. the solid-state pure grain of a kind of low-carbon type that the present invention relates to vinegar that fire-cures, it is characterized in that: with starchiness materials such as pure Chinese sorghum, corn or rice, wheats is raw material (not adding cellulosic stopping composition such as any rice husk or husk), adopt (single or mixing raw material) whole grain grain, little song, the Daqu complex liquid is fixed closes, the continuous poor long-pending fragrant fermentation process of many wheels, roasting compound flavouring esterification speed maturity processing technique processing is made through preceding smoked back again.
2. the manufacturing process that the solid-state pure grain of a kind of low-carbon type that the present invention relates to fire-cures vinegar, it is characterized in that:, steam through immersions of selecting materials, shelving that material, cooling add song, cylinder culture saccharification, liquid zymamsis, solid-state zymamsis, solid-state acetic fermentation, maturation are drenched vinegar, baking speed shortening one-tenth with salt, smoked unstrained spirits esterification, extraction down Chinese sorghum, corn or the starchiness such as rice, wheat of whole grain (single or mix) raw material;
(1) select materials: select the whole grain of Chinese sorghum, corn or the starchiness such as rice, wheat of clean no mouldy worm moth raw material for use, remove impurity such as native stone foreign material with sieve or shaker standby;
(2) soak: will clear up single after the removal of impurities or according to whole raw material of Chinese sorghum, corn or the starchiness such as rice, wheat of certain proportion mixed preparing, put into clear water and soak 12～24 hours (on deciding in raw material variety and season and temperature), be dipped to whole grain particulate material saturated with water, the interior no white heart is advisable;
(3) shelving: will be through soaking permeable raw material, pull out pile up behind the water 2～4 hours standby;
(4) steam material: will pile up the vexed good raw material of profit, slowly be sprinkled into and steam in the grain rice steamer, take off the flat cover lid, carry out hot digestion, treat in the rice steamer round on the steam, steamed about 20～30 minutes, and evenly sprinkled into clear water after stirring pine, take off flat back and continue to cover boiling, continue to steam again 20～30 minutes after waiting to steam big vapour, steam till the well-done no hard-core of grain grain, the grain grain after cooking is full, and water content is 62～63% to be advisable;
(5) cooling: will be through steaming good grog, with raising slag or the method for the slag that dries in the air, make material cooling rapidly, make it to reach the temperature of microorganism suitable growth, in the time of 5～10 ℃, the product temperature should be reduced to 30～32 ℃ as if temperature, if temperature is in the time of 10～15 ℃, the product temperature should be reduced to 25～28 ℃, will reduce to summer till the product temperature no longer descends, and raises slag or the slag that dries in the air also can play the assorted flavor of volatilization simultaneously, absorb effects such as oxygen;
(6) add song: the unstrained spirits material that will cool off, add 0.8～1.2 kilogram of head mold distiller's yeast by per hundred kilograms of siccatives, 5～10 kilograms of daqu of middle temperature, head mold distiller's yeast hot day is added with, cold day less, mixes thoroughly standby;
(7) following cylinder: the unstrained spirits material adds song in time to be poured in the zymamsis cylinder after mixing thoroughly, and every cylinder is adorned 1/4th of total volume approximately, and the thickness of unstrained spirits material is about 15～20 centimetres, and a cavity is dug by central authorities, in order to there being enough air to carry out cultivation and saccharification;
(8) culture saccharification: the unstrained spirits material adds song and promptly enters into the culture saccharification stage behind the cylinder down, this stage is the saccharifying of head mold bacterial classification growth and breeding and unstrained spirits material in the distiller's yeast, in this process, head mold bacterial classification growth and breeding optimal temperature is 28～30 ℃, optimum diastatic fermentation temperature is 34～38 ℃, room temperature requires about 22～25 ℃, general 18～22 hours of culture saccharification time, cold day 24～28 hours, saccharification in hot day speed is fast, intensification is violent, can suitably finish saccharification in advance, the cold day saccharification can postpone saccharification time slowly or suitably increase the distiller's yeast usage quantity;
(9) liquid zymamsis: the unstrained spirits material that culture saccharification is good adds the clear water of its 3 times of volumes, the temperature of going into cylinder is controlled at about 20～24 ℃, go into cylinder fermentation 3 days, the product temperature is the highest to be controlled in 30 ℃, fermented preceding 3 days, and will make rake every day 2 times, use plastic membrane sealing cylinder mouth after 3 days, continue static maintenance 4 days down at 18～20 ℃, total preceding liquid state fermentation phase is 7 days;
(10) solid-state zymamsis: with the distiller's wort of liquid state fermentation after 7 days, it is poor to add 5 times of fresh vinegar to the intact vinegar of firm pouring of major ingredient volume, mixes back wine unstrained spirits water content and is about 50%, is lowered to after mixing in the aging fermenting cellar pond, having peace of mind is obturaged, and is standby 20～25 ℃ of left and right sides later stage solid state fermentations 7 days:
(11) solid-state acetic fermentation: after the wine unstrained spirits that ferments taken out from the pond, cellar for storing things, evenly insert acetic fermentation the 3rd day, turn through three times, the product temperature reaches 43～45 ℃ fresh and alive vinegar unstrained spirits and inoculates, inoculum size is 10% of total wine unstrained spirits amount, cover the air permeable humidity retaining curtain, through about 12 hours, product can rise to 41～42 ℃ approximately, sooner or later respectively turn once every day, sent out big heat by the 3rd～4 day, the 5th day begins to bring down a fever, the 8th day vinegar;
(12) maturation is with salt: acetic fermentation is after the 8th day, and acetic acid is ripe, adds salt, can seasoning, can suppress the acetic bacteria over oxidation again, and make the decline of unstrained spirits temperature;
(13) smoked unstrained spirits esterification: half of vinegar unstrained spirits of getting fermenting-ripening places smoked unstrained spirits cylinder, is heated to 70～80 ℃ with slow fire, and the acidproof preferably cylinder cap of sealing turns 1 every day on the cylinder flap, smokes that to go out unstrained spirits in 5 days standby;
(14) vinegar is drenched in extraction: get half fragrant unstrained spirits through smoked unstrained spirits esterification and add second half unsmoked ripe vinegar unstrained spirits, add the light vinegar liquid that drenched vinegar last time again, add clear water to total amount and be heavy 2 times of vinegar unstrained spirits, soak then and drenched afterwards vinegar in 12 hours, per 100 kilograms of raw materials control drenches about 600 kilograms of the smoked vinegar of 5 degree, remainder is drenched the light vinegar liquid that, can be used for next immersing raw vinegar;
(15) baking speed is ripe: will extract and drench the smoked vinegar make and put into the autoclaving jar, steam is heated and is forced into 0.15Mpa/125 ℃, constant voltage was handled 3 hours, or 80～85 ℃ of following processing 72 hours of normal pressure, make it that alcoholic acid esterification reaction further take place and impel the residual protein sex change to separate out, reach the aging purpose that speed is ripe and clarification is stable, after cooling, make again.
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| CN103122304A (en) * | 2013-02-05 | 2013-05-29 | 山西梁汾醋业有限公司 | Method for brewing vinegar by adopting liquid-first and solid-after alcoholic fermentation process |
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| CN103484352A (en) * | 2013-09-17 | 2014-01-01 | 山西老陈壹号生物科技有限公司 | Method for producing vinegar fermented grains by adopting combined thin-solid technology |
| CN103589623A (en) * | 2013-10-15 | 2014-02-19 | 山西银杏食品科技开发有限公司 | Preparation method of fruity zinc-rich vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102382752A (en) * | 2011-10-31 | 2012-03-21 | 荆通 | Thick sticky fumigated vinegar product and brewing method thereof |
| CN102604813A (en) * | 2012-04-17 | 2012-07-25 | 山西紫林食品有限公司 | One-liquid dual-solid production method of Shanxi aged vinegar |
| CN103122304A (en) * | 2013-02-05 | 2013-05-29 | 山西梁汾醋业有限公司 | Method for brewing vinegar by adopting liquid-first and solid-after alcoholic fermentation process |
| CN103122304B (en) * | 2013-02-05 | 2014-07-23 | 山西梁汾醋业有限公司 | Method for brewing vinegar by adopting liquid-first and solid-after alcoholic fermentation process |
| CN103351997A (en) * | 2013-07-14 | 2013-10-16 | 山西银杏食品科技有限公司 | Selenium-enriched vinegar preparation method |
| CN103484352A (en) * | 2013-09-17 | 2014-01-01 | 山西老陈壹号生物科技有限公司 | Method for producing vinegar fermented grains by adopting combined thin-solid technology |
| CN103589623A (en) * | 2013-10-15 | 2014-02-19 | 山西银杏食品科技开发有限公司 | Preparation method of fruity zinc-rich vinegar |
| CN113831997A (en) * | 2021-09-22 | 2021-12-24 | 成都国酿食品股份有限公司 | Fermented vinegar with reddish and bright body state and preparation method thereof |
| CN113831997B (en) * | 2021-09-22 | 2023-09-19 | 成都国酿食品股份有限公司 | Fermented vinegar with red and bright body and preparation method thereof |
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