China is the hometown of vinegar, opening seven things, rice, oil and salt sauce vinegar tea, since ancient vinegar has an important position in the people's lives. China has a vast territory, rich products, and different climates in the north and south. According to its history, geography, products and habits, various localities have created a variety of distinctive vinegar processes and brand vinegars in long-term production practices, such as Shanxi Laochen Vinegar and Zhenjiangxiang. Vinegar, Fujian red yeast vinegar, Sichuan Baoning bran vinegar, Jiangsu and Zhejiang rose vinegar, Kazuo vinegar, Beijing vinegar, Shanghai rice vinegar, Dandong white vinegar. Among the many vinegars, Kazuo vinegar is refined by traditional techniques. It has the characteristics of purple color, sweet and sour taste, rich aftertaste and long-term storage. Now it has formed a series of products such as old vinegar, white vinegar, vinegar, honey vinegar, mushroom vinegar, dumpling vinegar and vinegar.

Kazuo vinegar quality technical requirements (a) varieties. Solid state fermentation of vinegar. (2) Conditions of origin. 1. Cinnamon-based, fertile soil, rich in trace elements such as iron and calcium in the soil. 2. The brewing water is taken from the groundwater within the protection range of Kazuo County, in accordance with the provisions of GB5749, with a total hardness of 240 mg/L and a pH of 7.36. (3) Production process. Raw material pulverization → pulping → liquefaction → saccharification → alcohol fermentation → vinegar → acetic acid fermentation → vinegar (plus smoked, sputum, caramel color) → sterilization → storage, blending → storage. (4) Main raw materials. It mainly uses high-yield, wheat and bran produced in Kazuo County. 1. High grain: in accordance with the provisions of GB/T8231, the bulk density ≥ 720g / L, requires full grain, no mildew, no odor, no insects, less impurities. 2. Wheat: In accordance with the provisions of GB/T1351, the bulk density is ≥ 730g / L, requiring full grain, no mildew, no odor, no insects, less impurities. 3. Bran: It is made from high quality wheat that meets the requirements of GB/T1351. The new film is required to be uniform and loose, no mildew, no odor, no impurities. (5) Quality characteristics. 1. Sensory requirements: The project requires a deep color, reddish brown or purple brown. Aroma, mellow, vinegar, with the inherent aroma of solid fermentation vinegar. The taste is soft and sour, sweet and mellow, sour and sweet. The body is clear and allows for a small amount of precipitation. 2. Physical and chemical indicators: project specifications (solid-state fermentation vinegar) total acid (as acetic acid) g / 100ml5.004.003.50 soluble salt-free solids g / 100ml ≥ 1.801.501.30 does not play the acid (in lactic acid) g / 100ml ≥ 0.800.600.50 reducing sugar (in terms of glucose) g / 100ml ≥ 0.750.550.503. Safety requirements: Product safety indicators must meet the relevant national regulations for similar products.

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Producers within the protection scope of Karaoke vinegar geographical indication products may apply to the Quality and Technical Supervision Bureau of the Karachi Left Mongolian Autonomous County of Liaoning Province for the use of the “Special Mark for Geographical Indication Products”, which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.