The development of Dandongta vinegar has been 80 years old. The brewing industry has the saying that “there is Shanxi vinegar in the west and Dandong vinegar in the north”. Dandongta vinegar has unique production technology and production equipment. It is the longest-running tower vinegar in China with the largest production scale. It is also the only white rice vinegar brewed by the wine liquor circulation fermentation method. At the National Food Fair, Dandongta vinegar was praised as “China Tower Vinegar First Square” by brewing experts and industry professionals. Dandongta vinegar is milky white or light yellow with a strong aroma of ethyl acetate. It has the characteristics of transparent color, unique ester flavor, mellow aftertaste, sweet and sour taste.

Dandong Tower vinegar quality technical requirements First, the variety of liquid fermented rice vinegar. Second, the conditions of production mainly used in the production of rice in Dandong Donggang City and sorghum produced in Dandong. 1. In line with relevant national regulations. 2. 3. Production water: taken from the upstream water source of the Yalu River in the Dandong section, the water quality is clean and stable, in line with relevant national regulations. Third, the raw material production conditions The origin of the rice is the return of the sea to the saline-alkali land, the soil is rich in nitrogen, phosphorus, potassium and other mineral elements and organic matter. Fourth, the production equipment The use of clay-fired acid-resistant ceramic fermentation tower. The filling in the tower is the charcoal charcoal fired from the real estate of Dandong City. V. Strain The complex bacteria such as acetic acid bacteria, glucose bacillus, wood acetic anhydride bacteria and yeast in the vinegar tower coexist. Sixth, the production process Dandong tower vinegar production process is divided into three parts: Grain fermented distilled liquor: raw material pulverization (requires rice and sorghum to be crushed through 20-hole sieves to account for more than 60%); the raw materials, gluten, and slag are mixed for distillation, gelatinization, first part of distilled liquor; then cold to 30 Below °C, add bran, wine, water and evenly mixed, into the sputum (in the temperature of the product should be 18-20 ° C, summer does not exceed 26 ° C) fermentation 3-5 days, into distilled wine. 2. ) about 40-42 hours (the mycelium is long but no spores are formed); the sucrose is added to the tank and saccharified for about 6 hours (temperature 60-65 ° C), and then filtered to obtain a saccharification solution (12-14 Baume), Bacteria, let cool to 25-28 ° C, access yeast to ferment rice wine, then get vinegar mother liquor. 3. Tower vinegar fermentation: Mix distilled liquor, vinegar mother liquor and high concentration vinegar (circulating vinegar) with pulp, and make a mixture of acetic acid content about 7%, alcohol content about 2.5-3%, vinegar mother liquor content 1-2%. . The mixed liquid was introduced into an acid-resistant ceramic tower, sprayed (16 times/day), and subjected to tower vinegar fermentation (inside temperature of 32-36 ° C) to produce tartar vinegar having a concentration of ≥ 9.5%. A small part is recycled as raw material, that is, circulating vinegar, most of which remains in the tank for storage, after ripening (3-6 months), after sterilization, it is finally packaged into finished products. Seven, quality characteristics. 1. The aroma has a complex aroma of acetic acid and ethyl acetate. The taste is sweet and sour, mellow and fresh. The body is clear and allows for a small amount of precipitation. 2. Count) g/100ml≥ 0.20 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the Dandong Tower vinegar production area may submit an application to the Dandong Municipal Bureau of Quality and Technical Supervision for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Liaoning Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Dandongta vinegar is selected by the Liaoning Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.