Taiyuan City Ninghua Palace Yi-Yuan-Qing Vinegar Industry Co., Ltd

History of Yiyuanqing in Ninghua Prefecture

Speaking of Yiyuanqing Vinegar in Ninghua Prefecture, almost everyone in Taiyuan knows it. Ninghua House Vinegar is one of the famous vinegars in Sanjin with its bright color, sweet and sour fragrance. Just in that alley called Ninghua House, in the old days, citizens lined up to buy vinegar every morning. During the festivals, the bustling scene was once a big sight for the citizens of Taiyuan.

Taiyuan Ninghuafu Yiyuanqing Vinegar Co., Ltd., in 1956 (public-private partnership) Yiyuanqing queuing up to buy vinegar The scene of Yiyuanqing queuing to buy vinegar in 2008 is located at No. 60, Ninghuafu, Qiaotou Street, Taiyuan City. A time-honored enterprise with a history of more than 630 years. "Yiyuanqing" is not only the name of the company, but also a famous trademark in Shanxi Province. According to the textual research of Taiyuan Municipal Bureau of Cultural Relics, "Yiyuanqing" was founded in 1377. It was originally the workshop of Zhu Jihuan, the grandson of Emperor Taizu Zhu Yuanzhang of the Ming Dynasty, when he was the king of Ninghua. Regarding the origin of the name of "Yiyuanqing", according to Zhang Yingyu, the last shopkeeper and vinegar maker who inherited "Yiyuanqing" before the liberation, in the early 15th century, there was a narrow alley in the ancient city of Bingzhou. The shop owner, Yangdian, leads a few guys to help people grind noodles, make wine, and make vinegar for a living. In order to make the shop prosperous, the owner named the shop "Yiyuanqing". "Benefit" means profit, "source" means a steady stream, and "celebration" means celebration. Together, the meaning is: I hope that the store's business will be prosperous and the money will continue. After being annexed to the Ninghua Palace in 1410, Yiyuanqing became a workshop dedicated to grinding noodles, wine and vinegar for the palace, and it has grown stronger day by day. According to a Tie Zhen cast with the words "made on auspicious day in July in the 22nd year of Jiaqing" in our company, it is speculated that as early as 1817, Yiyuanqing had a daily output of more than 300 kilograms of vinegar, which was a The largest vinegar workshop in Shanxi enjoys a high reputation in Taiyuan. The product is called Guan Li Mature Vinegar, and it has become a good product for dignitaries and dignitaries to present to relatives and friends, and is favored by celebrities in the upper class. Until the period of the Republic of China, the eight high-ranking officials under Yan Xishan in Taiyuan City, as well as Shanxi Jin opera celebrities Ding Guoxian and Ding Qiaoyun, used the vinegar of "Yiyuanqing" all the year round, and the shopkeepers regularly picked it up and sent it to the house. Due to its emphasis on quality and credibility, it is quite trusted by consumers. Ninghuafu products are sold in Beijing, Tianjin, Shanghai, Xi'an and other places.

The relationship between "Yiyuanqing" and "Ninghua House"

"Yiyuanqing" was founded in 1377. "Yiyuanqing" is the name of a time-honored Chinese brand recognized by the Ministry of Commerce. Because the famous vinegar brewed by Yiyuanqing has been loved by local consumers from generation to generation, it is also located at No. 60 Ninghuafu Lane, Qiaotou Street, Taiyuan City, Shanxi Province. . Consumers who came from other places for meetings, business trips and admiration gradually also called "Yiyuanqing" commonly known as "Ninghua House". After the reform and opening up, in order to better publicize "Yiyuanqing" and satisfy consumers' habit of calling "Yiyuanqing" commonly known as "Ninghua House", our company generally adopts "Ninghua House Yiyuanqing" in the process of publicity. "The form that appeared at the same time was spread, and "Yiyuanqing" and "Ninghuafu" were successfully registered in 29 categories and 30 categories of commodities respectively. "Yiyuanqing" has also been recognized as a famous trademark in Shanxi Province for three consecutive times.

All in all: Yiyuanqing is the brand name, Ninghuafu is the address, "Yiyuanqing" and "Ninghuafu" are the registered trademarks of the company's products.

The technological process of Ninghua House Vinegar

Yiyuanqing vinegar brewing process is a typical Daqu fermentation vinegar production process. Yiyuanqing brewing vinegar production uses high-quality sorghum as the main material, bran and rice husk as auxiliary materials, Daqu as saccharification starter, and adopts solid state fermentation method to produce food. Vinegar, its production process is divided into raw material processing, saccharification, alcohol fermentation, acetic acid fermentation, vinegar grain fumigation, finished product aging, six parts <stage>, raw material processing adopts atmospheric steaming method, saccharification, alcohol fermentation adopts bilateral fermentation, high temperature Acetic acid fermentation, high temperature smoked and roasted vinegar fermented grains, dipping method, extraction of finished products, sun exposure, freezing, concentration, and aging.

Process flow

Sorghum → crushing → ingredients → adding water → moistening → steaming → cooling → adding water and Daqu → saccharification, alcohol fermentation → adding auxiliary materials → acetic acid fermentation → vinegar fermented fermented fermented fermented rice → soaking → vinegar spraying → sterilization → aging → finished product → inspection

Process characteristics

1. Raw material processing

Selected sorghum, crushed into granules, added with water, and moistened. Using atmospheric steaming, gelatinization is completed in 1-2 hours under high temperature conditions. The difference of raw material processing conditions directly affects the utilization and transformation of the active ingredients of raw materials, and is also the primary factor affecting the quality and flavor of vinegar. Due to its specific processing conditions, the atmospheric steaming material fully decomposes and dissociates various components in the raw material, provides the best state for the action of microorganisms and enzymes, and creates favorable conditions for saccharification and fermentation, which determines the quality of vinegar products. The basis and premise of quality.

2. Saccharification alcohol fermentation

Saccharification and alcohol fermentation belong to the traditional double fermentation process. The saccharification and alcohol fermentation are carried out at the same time, that is, bilateral fermentation. Relying on a variety of microorganisms in Daqu, the saccharification and alcohol fermentation of multiple strains are carried out. The enzyme system is rich, and the saccharification fermentation product is the flavor of vinegar. The formation of saccharification and alcohol fermentation has laid the foundation, and saccharification and alcohol fermentation undergo a variety of interface biochemical reactions in the solid state. core of body matter. Some of the microorganisms with special properties can promote the formation of product flavor.

3. Acetic acid fermentation

Acetic acid fermentation is a process of inoculating mature fermented grains with an appropriate amount of auxiliary materials and inoculating naturally cultivated vinegar seeds for high-temperature solid-state fermentation in a large tank. After the fermentation of various strains of acetic acid bacteria and accessory microorganisms, a variety of reaction products are generated, which promotes the formation of the main component of product flavor, and forms rich components with various auxiliary materials added during fermentation, providing a variety of sources of product flavor. , enhance the product flavor.

4. Smoked grains

Vinegar fumigation is another feature of Yiyuanqing's vinegar brewing process. Fumigation is a part of mature vinegar fermented fermented and roasted with fire to change the color of vinegar fermented glutinous rice. The flavor of fermented grains is the main source of the color and flavor of vinegar.

5. Pour vinegar

Put the mature yellow vinegar glutinous rice grains and smoked glutinous rice glutinous rice into the pool respectively. After soaking the yellow vinegar glutinous rice grains for 16 hours, boil the yellow vinegar drenched in the yellow vinegar glutinous rice grains to 95 degrees and flow into the smoked glutinous rice glutinous rice pond. Ginger, cinnamon and other prepared sachets are soaked together for 2 hours and then drenched, which is the famous vinegar.

6. After ripening

The formation of the flavor of Yiyuanqing vinegar products depends on the four elements of color, aroma, taste and body. In addition to relying on the fermentation process and raw materials, the flavor is also closely related to the post-ripening aging. During the aging process, after drying in summer and scooping ice in winter, the color, body and aroma of vinegar will be further improved. Among them, the lipidation of acids and lipids should make the vinegar more aromatic, significantly improve the flavor of the vinegar, and finally form the characteristics of Yiyuanqing old mature vinegar.