Zhenjiang Hengshun incense vinegar brewing skillsMay 20, 2006 with the approval of the State Council of the People's Republic of China to be included in the first batch of national intangible cultural heritage list。Talk about Zhenjiang，Xiang Vinegar is a loud business card，Vinegar culture is the soul of the city of Zhenjiang。To understand the status quo of the technique of Zhenjiangxiang vinegar brewing，Jiangsu University of Science and Technology"Zhenjiang Hengshun incense vinegar brewing technique" inheritance research group inLaunched a series of learning research activities in April to May，Let the w88 sports betting"non -heritage" culture enter the campus。

w88 sports betting

To understand the traditional vinegar technology and brewing technology for in -depth understanding of traditional vinegar technology and brewing technology，Promoting intangible cultural heritage。late April,The School of Food, Jiangsu University of Science and TechnologyNon -heritage practice groupEnter the Zhenjiang China Vinegar Culture Museum, explore the ancient and modern context of non -heritage vinegar culture.

w88 sports betting

Hengshun incense vinegar in China and abroad，Produced in Jiangnan History and Cultural Town River。1840 Qing Dao Guangnian，Zhenjiang Dandan Zhu Zhu Zhaoshuo created "Zhu Hengshun Polying Square"，ProductionColor wineGradually explore the brewing skills of unique Hengshun incense vinegar。According to the Chinese Medicine Ceremony:"Vinegar produced in Zhejiang Hangzhou is the best，In fact, Jiangsu Zhenjiang is the most "。

Zhenjiang Hengshun incense vinegar brewing skills，It is a rare traditional process that is still retained in the brewing industry，YesHistory of more than 160 years。High -quality glutinous rice produced in the "Hometown of Fish and Rice" is used as raw materials，Using solid -layered fermentation skills，Zhenjiang Hengshun incense vinegar has a long time of preface，Great labor intensity，Go through more than forty processes in large and small。

The picture shows a member of the Practice Team Learning to Learn Vinegar Making Technology Explanation

Under the leadership of the master，The students of the non -heritage practice group experienced it"Solid -state layered fermentation" process to make vinegar，Zhang Su said: "A seemingly simple brewing process，w88 online casino bettingBut it needs to be continuous 20Keep turning continuously for many days,This ancient method hand -made incense vinegar，With a light chocolate aroma when tasted，Can feel the master's heart and the charm of incense vinegar”。

The picture shows a member of the Practice Group Experience Turning Vinegar

In the exchange with the staff of the R & D department, the members of the Practice GroupKnowHengshun incense vinegar has a long history and is famous at home and abroad。From 1909 to won the Nanyang Persuasion Association Gold Award，has won the International Gold Award for five times to this day，The only gold award in China for three consecutive times，and gradually sell well at home and abroad，Its social value is very obvious; in the vinegar industry，The unique unique brewing skills have been used to this day，It is the best skill representative of southern Chinese vinegar，represents the traditional characteristics and highest level of my country's brewing technology.

Interview with characters

May, member of the Practice GroupInvite toDeputy Dean of the School of Food, Jiangsu University of Science and Technology、Former Deputy General Manager of Jiangsu Hengshun Vinegar Co., Ltd.、Zhenjiang Xiang vinegar production skills representative Yu YongjianResearcher，Learn from Dean Yu, continue to promoteTraditional vinegar technology and brewing technologyProtection and cultural heritage.

When it comes to the uniqueness of the brewing skills of Zhenjiang Hengshun incense vinegar，YuDeanSummarized three points, that is,"Unique skills、Rich fungi、High -quality raw materials "。Its uniquebrewing skillsinUse solid -stratified fermentation methodand fried rice color crafts, which is brewedVinegar has"acid but not astringent，fragrance and slightly sweet，color thick flavor，The unique flavor of the more mellow "。

The picture shows Zhang Su, a member of the Practice Group, interviewed Professor Yu Yongjian

Yu YongjianDeanSay："Zhenjiang Hengshun incense vinegar brewing process is from 2006Since being listed as a national intangible cultural heritage，Constantly carried out technical innovation and equipment upgrades。In terms of 醅，From the original big jar to Datsuzi，To adapt to large -scale production，Use the turning machine simultaneously to flip，greatly reduced manpower，increased the degree of automation。”

For the future development of Zhenjiang Hengshun incense vinegar brewing processPlan,YuDeanRepresents:Hengshun incense vinegar as a traditional food is deeply trusted by the people，Its future development should be on the basis of deep analysis of Zhenjiang Xiang vinegar brewing skills，Improve automation and intelligence to solve problems such as quality fluctuations caused by external environment and manpower。At the same time,With the improvement of the living standards of the people, Hengshun Xiang VinegarI should also continue to think aboutHow to innovate its craftsmanship and products to meet the needs of the people.

Visit incense vinegar brewing laboratory

To further understand the incense vinegar brewing process，Members of the non -heritage practice group came to the Food Academy's incense vinegar brewing laboratory to visit and study。inRealLaboratory staffUnder the explanation,MemberSolution to Hengshun incense vinegar brewCan be divided into three major processes：

I. Alcohol fermentation，Added homemade special wheat songs for glycated fermented agent to ferment rice wine: glutinous rice→ immersion w88 online casino betting→ cooking → rice → mixing → sugar → wineization → finished product (wine 醅);

The picture shows the senior's interpretation of the fermentation process

2, Fermentation of acetic acid，Add bran to the liquor、rice bran is mixed into solid state and vaccinated，Flip once a day，Cool down、Oxygen vinegar fermentation，Vinegar is mature after more than 20 days.

The picture shows members of the Practice Group Visit the newly made vinegar

3、Drip vinegar、Sterilization is the last process of vinegar making，Physical method，dissolved the acetic acid contained in the vinegar crickets in the water，After filtering，The raw vinegar pouring sterilizes with normal pressure、Irrigation、Seal，can be stored for a long time without deterioration。

The picture shows the last process of the senior explaining vinegar to guess vinegar and sterilization

The picture shows the incense vinegar made from the laboratory stored in the jar

Zhenjiangxiang vinegar from a grain of rice to a drop of vinegar takes more than 60 days，After more than forty processes，So"Exquisite" product，It is worthy of Su Dongpo who praised him "there is still peach blossom spring qi，This stroke flavor is better than 莼 莼 莼 莼 莼 莼。Investigation at the bottom，The "solid -stratified fermentation process" that has been inherited for thousands of years is inseparable.，This is also the "golden key" of Zhenjiang Xiang vinegar quality assurance "，It is also a traditional handicraft that we should protect and inherit。