“Wang Shuyou” dripping vinegar is a traditional special product of the ancient town of Banpu. Its founder, Wang Yiyu (about 1633-about 1714), originally from Huizhou (now Anhui County), moved to the Dapu Lane in Banpu in the early years of Qing Emperor Kangxi; at first, he built a workshop at home, and *熬 "Old Sugar" sold for life; After the change to use sorghum to brew vinegar. He is smart and capable and ingenious. Carefully drilled the vinegar formula, constantly improve the operation process, and quickly explore a whole set of technology and experience, so that the vinegar quality is getting better and better. The vinegar color produced by his family is clear and turbid, and the acidity is not too boring. Every time it is eaten, only a few drops are delicious, the mellow is long and the flavor is unique, so people call it “drip vinegar”.

Technical requirements for the quality of Banpu vinegar 1. Raw materials: 1. Water: Use the ancient Poor River after the production area. In line with national standards for drinking water. 2. In line with national standards for sorghum. 3. Wheat: Meets national standards for wheat. 4. Barley: in line with national standards for barley. 5. Rice husk: in line with national standards for rice husks. Second, the production process flow 1. The process of koji making: wheat, barley, peas → crushing → mixing with water → molding → An Qu Pei bacteria → tumbling → storage. 2. Third, the production process control link all solid state fermentation process, by traditional steaming, solid alcohol fermentation and acetic acid fermentation, vinegar, high temperature sterilization, ceramic altar open-air sunburn. 1. (2) koji-making raw materials: wheat, barley, and peas are uniformly mixed at 6:3:1. (3) Mixing water: 36% to 42%. (4) Main fermentation period: 3 to 5 days. (5) Culture period: 35 to 40 days. (6) Storage in the warehouse: 3 to 9 months. 2. (2) sorghum moisturizing material: water is added in a ratio of sorghum and water 100:60. The immersion time is controlled at 6 to 8 hours at an ambient temperature of 25 ° C or higher, and the immersion time is controlled at 9 to 12 hours at an ambient temperature of 25 ° C or less. (3) Steaming sizing: steaming time is 35 to 40 minutes, steaming and sizing according to the ratio of sorghum and water 100:15. (4) Mixing the bell into the pool: cool to 28 to 35 ° C, and mix into the pool according to the ratio of sorghum and Daqu 100:15. The inlet temperature is controlled at 18 to 26 °C. (5) The alcohol fermentation cycle is 10 to 12 days, and the alcohol content is ≥ 5%. (6) Acetic acid fermentation: Add vinegar grains and rice husks according to 40% of the wine cellar. The fermentation time is 12 to 13 days. Fermentation room temperature 18 to 26 ° C, the temperature of vinegar vinegar should reach 40 to 45 ° C within 4 days, the temperature should gradually drop 1 to 2 ° C after the 5th day, the temperature should be controlled to about 34 ° C by the 8th day. (7) vinegar: vinegar front leaching with two vinegar vinegar, two leaching with three rinsing vinegar soaking, three rinsing with water soaked, circulating on the leaching time, soaking time 10 to 12 hours, acetic acid degree reached ≥ 5g / 100ml. (8) Heat sterilization: The sterilization temperature is 100 °C. (9) Ageing process: the pottery altar is stored in the open air and aged for ≥9 months. Fourth, the quality characteristics 1. Sensory features: amber and reddish brown; with the unique aroma of this product; soft sour, long aftertaste, no odor; clarified no suspended matter; acid and not simmer, sour in acid, soft and refreshing. 2. Physical and chemical indicators: total acid (acetic acid) ≥ 4.50g / 100ml, non-volatile acid (calculated as lactic acid) ≥ 0.80g / 100ml, soluble salt-free solids ≥ 2.00g / 100ml, amino acid nitrogen (in terms of nitrogen) ≥ 0.10g / 100ml, reducing sugar (in terms of glucose) ≥ 2.50g / 100ml. 3. 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 the production of Banpu vinegar can submit an application for the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Haizhou District, Lianyungang City, Jiangsu Province, which has been reviewed by the Jiangsu Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. After the announcement. The inspection mechanism of Banpu Dipping Vinegar is selected by the Jiangsu Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.