KAIPING CITY LISHIDA FLAVOURING&FOOD CO.,LTD
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(Total 8 Products for Vinegar Mother Edible)
Edible rice vinegar for restaurants
Vinegar has different flavors due to different brewing materials and process conditions, and there is no unified classification method. If classified according to the raw material treatment method, the grain raw materials are directly used to make vinegar without cooking and gelatinization, which is called raw...
Vinegar is a sour flavoring agent produced by various fermentations. Its chemical formula is CH3COOH, which is a weak electrolyte. Vinegar is mainly made from rice or sorghum. Appropriate fermentation can use the liquid containing carbohydrates (sugar, starch) to convert it into alcohol and carbon dioxide, and then...
Edible rice vinegar for cooking
Vinegar has a sour and mellow taste, and is fragrant and soft. It is an indispensable condiment in cooking. The main components are acetic acid and higher alcohols. The vinegars currently used mainly include "rice vinegar", "smoked vinegar", "special vinegar", "sweet and sour", "wine vinegar", "white vinegar", etc....
Edible vinegar with strong acidity
If classified according to the vinegar-making process, it can be divided into brewed vinegar and artificially synthesized vinegar. Brewed vinegar can be divided into grain vinegar (made from grain and other raw materials), sweet and sour (made from caramel, sucrose, and sugar raw materials), and wine vinegar (made...
High purity white rice vinegar
If classified according to the saccharified koji used for making vinegar, there are bran koji vinegar and old method koji vinegar.
According to the classification of acetic acid fermentation, there are solid fermented vinegar, liquid fermented vinegar and solid dilute fermented vinegar.
According to the color of...
White rice vinegar for sushi making
Vinegar brewing in China has a long history of more than 2,000 years, and there are many varieties. Due to the different geographical environment, raw materials and craftsmanship of brewing, there are many vinegars of different regions and different flavors. With people's understanding of vinegar, vinegar has...
Low strength white rice vinegar
Cooking edible vinegar: This acetic acid is about 5%, with a strong and mellow taste, and has the effect of removing fishy smell and removing mutton and helping freshness. It is very suitable for cooking fish, meat and seafood. If brewed white vinegar is used, it will not affect the original color of the...
Transparent edible white rice vinegar
Liquid vinegar brewing process, there are many traditional liquid vinegar brewing processes. Using rice as the raw material, after steaming, it will naturally mold in the wine jar, then add water to a liquid state, and ferment at room temperature for 3-4 months. After the vinegar mash is mature, it is pressed,...
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