Taiyuanjing vinegar is an ancient famous native product, which has been on the market for more than 150 years. Taiyuanjing vinegar follows the traditional secret recipe of the 28th year of Qing Dynasty Daoguang (1848). It uses 108 Chinese herbal medicines to make koji. It uses high-quality rice, the product is brownish reddish brown, sour and mellow, slightly sweet and refreshing, with a long aftertaste and benefit the human body. It is both a superior condiment and a health care product for preventing and treating a variety of patients. According to the "Fushun County" compiled by Tongzhi in the 11th year, Taiyuanjing vinegar is listed as a famous native product of Fushun County. Chinese herbal medicine, traditional crafts, natural fermentation, is the fundamental difference between Taiyuanjing vinegar and other vinegar.

Based on the 166-year-old production environment, Taiyuanjing vinegar inherits and carries forward the traditional brewing techniques. It uses the secret recipe and selects high-quality raw materials. It has been brewed twice by three times and is a natural and environmentally friendly food. The product has the characteristics of fragrant, sweet and refreshing, sour and succulent, long-lasting and non-corrosive. The total acid content of natural aged products can reach above 6.50g/lOOmL, which is much higher than national requirements and similar products. Taiyuanjing vinegar is made from bran and rice as the main raw material. It is supplemented with 108 kinds of Chinese herbal medicines such as red plum, Angui, papaya and licorice. It is made from steamed, fermented and sun-dried. The product is brown reddish brown. It has the characteristics of sour and mellow, slightly sweet and refreshing, and long aftertaste. In July 1992, the identification of Chengdu University of Traditional Chinese Medicine showed that “Taiyuanjing Brand” vinegar is rich in protein and contains 18 kinds of amino acids and various trace elements and other nutrients necessary for the human body, which enhances digestion, enhances physical strength and enhances Functional immunity and anti-aging, blood pressure lowering, blood production and other unique functions, is a rare disease prevention health seasoning food. After the protection was safeguarded, Taiyuanjing vinegar accelerated the development of new products. There are many varieties of Taiyuanjing treasures for five years, vinegar, 1848 vinegar, oral vinegar, special vinegar, etc. The products are in short supply. The price is raised from 2 to 80 yuan to 4 to 168 yuan. At present, the production base of Taiyuan Well vinegar in the protected area is being expanded. The planned area is 500 mu, and the total output of the product will increase to 10,000 tons. The product awards are too well-known for its long-term radiance and vinegar. In the 11th year of Qing Tongzhi, it was recorded as a famous product of Fushun County. It was awarded the Silver Prize of the National Spark Program, the Silver Prize of Sichuan Famous New Product Expo, and the 45th anniversary of the founding of the People's Republic of China. Recommended products, the Ministry of Commerce identified the first batch of "China's old brand" brand, the best-selling products of China Western International Agricultural Products Fair and the popular exhibits, and was included in the third batch of intangible cultural heritage of Sichuan Province in 2011.

Taiyuan well vinegar quality technical requirements I. Raw material requirements 1. Rice: Regeneration rice in the area of ​​production, in line with relevant national regulations. 2. 3. Wumei: In line with relevant national regulations. 4. Meat Gui: in line with relevant national regulations. 5. Papaya: in line with national regulations. 6. Licorice: in line with relevant national regulations. 7.饴 Sugar: in line with relevant national regulations. 8. Second, processing technology requirements 1. Process: ebony, cinnamon, papaya, licorice → crushing → adding bran → infiltration and stirring → medicine → fermentation → air drying, rice, water → cooking → cooling → mother liquid culture - adding bran → mixing 陈 → aged → vinegar → Sun curing → finished product filling.饴 饴 sugar 2. Process points: (1) koji raw materials: Chinese herbal medicines such as cinnamon, papaya, ebony, licorice, etc., among which cinnamon ≥ 15%, papaya ≥ 5%, ebony ≥ 5%, licorice ≥ 5%. (2) Packing: Each 1.5kg of Chinese herbal medicine is divided into one medicinal brick. (3) Quartz fermentation air drying: natural fermentation, naturally dried. (4) Cooking: Cooking with 300 kg of rice and 7 tons of brewing water to produce a cooking mother liquor. (5) Mother liquor culture: The cooking mother liquor is added to 9 kg of curved bricks for fermentation, and the fermentation period is 15 days to 20 days, and the mixture is stirred 1 to 2 times a day to form a mature mother liquor. (6) Mixing: Put 8 tons of bran into the vinegar fermentation tank, add the mother liquor, stir and soak for more than 12 hours, stir for 2 to 3 times the next day, and carry out the accumulation fermentation until the temperature naturally rises to 33 °C. Hey, mix once a day for 13 to 15 days. (7) aging: divided into natural aging method and constant temperature aging method. 1 Natural aging method: the vinegar 醅 醅 置于 is placed in the outdoor aging, aged for more than 2 years. 2 constant temperature aging method: the vinegar 醅 醅 置于 is placed in the aged constant temperature room (indoor 60 ° C) aging, aging time of more than 60 days. (8) Sun-curing: Place the clay pot containing raw vinegar in a natural environment and cook for more than one year for ripening. Third, the quality characteristics 1. Sensory characteristics: project indicators natural aged constant temperature aged dark brown reddish brown red complex color aroma and fragrant, long-lasting fragrant and fragrant taste, soft and sour, mellow, sweet and sour, harmonious body juice clarification, thick wall juice clarification 2 . Physical and chemical indicators: project indicators naturally aged constant temperature aged total acid (as acetic acid), (g / 100mL) ≥ 6.504.20 soluble salt-free solids, (g / 100mL) ≥ 20.005.00 non-volatile acid (calculated as lactic acid), (g/100mL) ≥3.502.00 reducing sugar (in terms of glucose) (g/100mL) ≥3.002.003. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of Taiyuanjing vinegar production area may apply to the Quality and Technical Supervision Bureau of Yantan City, Zigong City, Sichuan Province for the use of “Special Marks for Geographical Indication Products”, which are reviewed by the Sichuan Quality and Technical Supervision Bureau and reported to the General Administration of Quality Supervision, Inspection and Quarantine. Announced after approval. The detection mechanism of Taiyuanjing vinegar is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.