Wuqiqi Maixiang vinegar is a geographical indication certification mark and is produced in Wuqi County, Yan'an City, Shaanxi Province. It adopts the traditional brewing process of Wuqi County in Shaanxi Province, combined with modern microbial fermentation technology, using high-quality buckwheat and tartary buckwheat as the main raw materials, and refined with auxiliary materials. Its color is brown and bright, the vinegar tastes sweet and sweet, and the vinegar is rich and flavorful.

Wuqi 荞 Mai Xiang vinegar, produced in Wuqi County, Yan'an City, Shaanxi Province. Wuqi vinegar has a history of development for two thousand years. Vinegar is a multi-purpose condiment that sterilizes, disinfects, increases the taste of food and increases appetite. Wuqi 荞 Mai Xiang vinegar has the unparalleled characteristics of other vinegar: pure grain brewing. Wuqi 荞 Mai Xiang vinegar is a superior seasoning. This product is made from Wuqi specialty buckwheat and tartary buckwheat. It is made by scientific methods. Without adding any chemical reagents, it is the most promising green food in the 21st century. Its color is The brown color is bright, the vinegar is rich and pure, the vinegar tastes slightly sweet, the body is thick and moderate, and the flavor is unique. It is the best seasoning. The wheat-flavored vinegar is made from high-quality buckwheat, which is special in Wuqi County, Shaanxi Province. It uses traditional local brewing technology and combines modern microbial fermentation technology. It uses high-quality buckwheat and bitter buckwheat as the main raw materials, and is made with auxiliary materials. Method, using the basic principles of microbial fermentation, after smashing wheat, moisturizing, steaming, cold sieving, adding bran and water to mix well, saccharification, alcohol fermentation, acetic acid plus bran fermentation, post-cooking, vinegar , filtration, aging, clarification, sterilization, packaging (bottle) and other processes. Wuqi 荞 Mai Xiang vinegar raw material buckwheat is one of the miscellaneous grains, high protein, low fat, high vitamin content, rich nutrition, softening blood vessels, protection of vision, heat, fire, stomach, prevention of cerebral vascular bleeding and other therapeutic value, Known as "longevity plants." According to the Chinese Academy of Medical Sciences, buckwheat and tartary buckwheat contain 19 kinds of amino acids necessary for the human body, and contain a large number of anti-tumor factors. Long-term consumption, treatment of hypertension, control of diabetes, treatment of collateral pain, dysentery, pediatric erysipelas, head Wind chills, belly belly pain, diarrhea is difficult to avoid, there are soft liver pain, convergence, solid phlegm, pain relief, treatment of sputum, treatment of women with red and white stagnation, bloody stool, blood, biliary tract, abdominal pain, is the ideal health care Product. In addition, the nutritional value of balsamic vinegar is also very rich. After vinegar diet can increase the concentration of gastric acid, Shengjin appetizer, increase appetite; vinegar can lower blood pressure and blood cholesterol, prevent arteriosclerosis and certain cancers; children with appropriate amount of vinegar and warm water for oral treatment of intestinal dyspepsia, for the elderly Vinegar soaked eggs, soybeans, and peanuts can help treat heart and brain diseases; vinegar can also inhibit the production of peroxidized lipids, eliminate peroxide free radicals and skin cleansing, beauty care and prevent pigmentation.

Wuqi 荞 Maixiang vinegar quality technical requirements I. Product name Wuqi 荞 Maixiang vinegar Second, quality technical requirements (A) raw materials, auxiliary materials 1. Raw materials Wuqi produces high quality buckwheat, product quality in line with relevant national regulations. 2. Excipients corn, gluten, bran, and wild “thyme” grass are all produced within the scope of protection, and the quality is in line with relevant national regulations. (2) Production process 1. Process flow Selection of raw materials - crushing - moistening - steaming - adding alcoholic fermentation - acetic acid fermentation - Chen Yu - vinegar - adding thyme - sterilization - packaging - finished products. 2. Process control (1) The ratio of buckwheat, corn, bran and gluten is 1:0.2:2:2 (2) Crushing The raw material is crushed through a 40 mesh sieve. (3) 30% of the water-repellent raw material. (4) Steaming material The pressure is 0.4 MPa and the time is 30 minutes. (5) Slow before making the song: time 4-6 hours, room temperature 32-33 ° C, product temperature 30-32 ° C, dry humidity 65-85%. Central control: time 16-24 hours, room temperature 30-32 ° C, product temperature 36-38 ° C, dry humidity 65-95%. After the mention: 30-48 hours of koji, room temperature 35-40 ° C, the moisture of the song is controlled at 24-26%, dry humidity 50-75%. (6) Alcohol fermentation The temperature of the product is controlled at 25-38 °C from April to October, and the temperature is controlled at 25-30 °C from November to March. (7) Acetic acid fermentation The product temperature is controlled at 43-45 °C from April to October, and the product temperature is controlled at 38-42 °C from November to March. (8) Add the Baili spice package (2‰) for 3-5 hours, remove it after sterilization. (9) Sterilization Temperature 80 ° C ± 2 ° C, time 30 minutes. (III) Main indicators 1. Sensory index Amber color, pure and translucent, shiny, rich in vinegar, sour and refreshing, long aftertaste. 2. Physical and chemical indicators total acid (calculated as acetic acid) g / 100mL ≥ 4.0; non-volatile acid (based on lactic acid) g / 100mL ≥ 0.78; soluble salt-free solids g / 100mL ≥ 2.88; Third, safety and other quality technical requirements Product safety and other quality technical requirements must comply with relevant national regulations.

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The producers of Wuqiwei Maixiang vinegar production area may submit an application to the Wuqi County Quality and Technical Supervision Bureau for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Shaanxi Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection mechanism of Wuqiwei Maixiang Vinegar is selected by the Shaanxi Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.