Оптовая продажа традиционный натуральный пищевой белый рисовый суши уксус
- Категория: >>>
- Поставщик: Zhongye Foods (dalian) Co. Ltd.Zhongye Ltd.
Сохранить в закладки 1601018429287:
Описание и отзывы
Характеристики
Sushi vinegar is an essential condiment in the production of sushi, sweet and sour, bright color, make the rice full luster, fragrance overflowing, so that sushi to maintain its freshness, and can also enhance the umami taste of yusheng.
The rice prepared with sushi vinegar can bring out the umami flavor of seafood and reduce the fishy taste, and also use the bactericidal effect of vinegar to maintain the freshness and hygiene of sushi.
The rice prepared with sushi vinegar can bring out the umami flavor of seafood and reduce the fishy taste, and also use the bactericidal effect of vinegar to maintain the freshness and hygiene of sushi.
Brewing vinegar technology
Adjust the new rice of the year, the milled rice rate reached 75%. Washing rice, steaming rice gelatinization, part of the production of fermented milk, the other part of saccharification as a fermentation nutrient base.
The stage feeding method is divided into three parts and fermentation is carried out at a low temperature of 8-10℃ for 20-23 days. During this period, the fermentation mash is manually stirred every day to obtain more oxygen for fermentation.
The fermented sake has a perfect combination of rice flavor, mellow flavor and fermented fragrance. At this time, mother vinegar is added for vinegification. After the acetic acid bacteria are left to ferment in the sake mash for 3-4 days, a layer of bacterial film is formed on the liquid surface and acetic acid is generated
Under the condition of 30℃, fermentation for about 60 days, you can produce rice vinegar with soybeans, rice aroma, containing a variety of amino acids, soft and strong sour taste.
The stage feeding method is divided into three parts and fermentation is carried out at a low temperature of 8-10℃ for 20-23 days. During this period, the fermentation mash is manually stirred every day to obtain more oxygen for fermentation.
The fermented sake has a perfect combination of rice flavor, mellow flavor and fermented fragrance. At this time, mother vinegar is added for vinegification. After the acetic acid bacteria are left to ferment in the sake mash for 3-4 days, a layer of bacterial film is formed on the liquid surface and acetic acid is generated
Under the condition of 30℃, fermentation for about 60 days, you can produce rice vinegar with soybeans, rice aroma, containing a variety of amino acids, soft and strong sour taste.
Brand | Ying he | Others | ||||||
Colour | Light yellow, bright and transparent | Drarkly | ||||||
Flavour | Mellow and a long aftertaste | Not soft, pungent industrial vinegar taste | ||||||
Volatility | Lasting | Volatile | ||||||
Taste | Medium sweet and sour, strong fermentation flavour | Single sweet and sour taste | ||||||
Quality | Security and stability | Weak stability and Easy crystallization | ||||||
Equiment | Automatic aseptic closed filling | Simple equipment and Unstable quality | ||||||
According to the testing of authoritative departments, the non-volatile acid content of Kuoshen rice vinegar is 1.87g/dl, and most of the non-volatile acid content of similar products on the market is about 1g/dl. The rice vinegar with high non-volatile acid content has a strong, soft and long taste, less volatile sour taste and no irritation.
This kind of rice vinegar is most suitable for sushi vinegar selection.
Zhongye sushi vinegar to Kuwashen rice vinegar as the base vinegar, add sugar, salt and other accessories prepared, it carries the advantages of Kuwashen rice vinegar, but also adds its own characteristics, sour, sweet, salty perfect combination, with crystal clear rice, for you to serve the most authentic sushi feast.
This kind of rice vinegar is most suitable for sushi vinegar selection.
Zhongye sushi vinegar to Kuwashen rice vinegar as the base vinegar, add sugar, salt and other accessories prepared, it carries the advantages of Kuwashen rice vinegar, but also adds its own characteristics, sour, sweet, salty perfect combination, with crystal clear rice, for you to serve the most authentic sushi feast.
Production process of sushi rice
Step 1: Cleaning
Put 3000 g meters into clean water, gently stir and scrub 3-5 times, Pour away immediately after the water is white,
so cycle 2-3 times until the water is clear;Remove rice, drain for 20-30 minutes, drain well.Pour the rice into the rice cooker, smooth the surface of the rice, add 3000 ml of water, the meter is completely below the water surface,
and put it into the rice cooker horizontally;
Put 3000 g meters into clean water, gently stir and scrub 3-5 times, Pour away immediately after the water is white,
so cycle 2-3 times until the water is clear;Remove rice, drain for 20-30 minutes, drain well.Pour the rice into the rice cooker, smooth the surface of the rice, add 3000 ml of water, the meter is completely below the water surface,
and put it into the rice cooker horizontally;
Step 2：Steaming
Turn on the power, heat and after steaming for 40 minutes, Cut off the power and braise for 10-15 minutes.
Turn on the power, heat and after steaming for 40 minutes, Cut off the power and braise for 10-15 minutes.
Step 3. Stiring
Pour the steamed rice into the wooden bucket, add 700-750 ml of sushi vinegar, stir the sushi vinegar with a wooden spatula and sprinkle it evenly over the rice grains. This will not cool the rice quickly, and the vinegar will be evenly wrapped around the rice grains, and the rice flour and sushi vinegar will be fully integrated conditions, you can also add a lemon or 2 plums, the taste will be more fragrant, soft, mix well and place in a ventilated place.
Pour the steamed rice into the wooden bucket, add 700-750 ml of sushi vinegar, stir the sushi vinegar with a wooden spatula and sprinkle it evenly over the rice grains. This will not cool the rice quickly, and the vinegar will be evenly wrapped around the rice grains, and the rice flour and sushi vinegar will be fully integrated conditions, you can also add a lemon or 2 plums, the taste will be more fragrant, soft, mix well and place in a ventilated place.
Product Name: | Sushi Vnegar | ||||||
Specification: | 1.8L/18L/450ml/230ml/180ml | ||||||
Shelf Life: | 18 months | ||||||
Storage: | Close the lid tightly and keep refrigerated after use | ||||||
Certification: | QS ,HACCP ,AND SO ON. | ||||||
Q:Why chose us?
A:We are a factory and trading joint company, best production & best quality control, best Service and factory price. Non-standard/OEM/ ODM/ customized service provided.
Q：Are you a manufacturer?
A：Yes, we’re a professional manufacturer since 2001 in providing high-quality foodstuffs.
HACCP certified Factory with Natural, Healthy, Delicious & Safety products.
Q:Can you produce product on our brand name?
A:Yes, OEM brand can be accepted when you quantity reach to the appointed amount.
Q:Can I visit your company?
A:Sure, we warmly welcome you to visit us. Before your coming, pls advice your schedule. We will arrange the visiting for you.
Q:Can you provide me your catalog?
A:Yes, pleass kindly contact us via Alibaba, we will reply you at the first time.
Q:How do you control the quality?
A:Doing 100% inspection during production and random inspection before packing; taking pictures after packing.
A:We are a factory and trading joint company, best production & best quality control, best Service and factory price. Non-standard/OEM/ ODM/ customized service provided.
Q：Are you a manufacturer?
A：Yes, we’re a professional manufacturer since 2001 in providing high-quality foodstuffs.
HACCP certified Factory with Natural, Healthy, Delicious & Safety products.
Q:Can you produce product on our brand name?
A:Yes, OEM brand can be accepted when you quantity reach to the appointed amount.
Q:Can I visit your company?
A:Sure, we warmly welcome you to visit us. Before your coming, pls advice your schedule. We will arrange the visiting for you.
Q:Can you provide me your catalog?
A:Yes, pleass kindly contact us via Alibaba, we will reply you at the first time.
Q:How do you control the quality?
A:Doing 100% inspection during production and random inspection before packing; taking pictures after packing.
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