For more than two thousand years, persimmon vinegar is not only a must-have for kitchens, but also a prescription for traditional Chinese medicines. In the era of less medicine and less medicine, local people used their own persimmon vinegar to prevent plague and regulate their condition. The soil composition, water quality and climatic conditions of 1.08 million mu of hillsides in the mountainous area of ​​more than 1,000 square kilometers in Huixian City are very suitable for the growth of persimmons. It is the place to produce high-quality persimmons and the source of raw materials for Huixian persimmon vinegar.

History can be traced back to the Warring States period 270 BC. According to legend, when Zhao Guoming was like a young student, he taught local people to graft wild persimmons, carry out variety improvement, and brew persimmon vinegar. Nowadays, the ancestral temples and the buried burials are still there. The story of teaching the people to plant trees and vinegar is still circulating. For more than two thousand years, persimmon vinegar is not only a must-have for kitchens, but also a prescription for traditional Chinese medicines. In the era of less medicine and less medicine, local people used their own persimmon vinegar to prevent plague and regulate their condition. The soil composition, water quality and climatic conditions of 1.08 million mu of hillsides in the mountainous area of ​​more than 1,000 square kilometers in Huixian City are very suitable for the growth of persimmons. It is the place to produce high-quality persimmons and the source of raw materials for Huixian persimmon vinegar. The soil in this area is rich in minerals. The roots of persimmon trees are developed, and the mineral elements can be absorbed into the persimmon fruit. The temperature and seasons are very suitable for the growth of persimmon trees. From the rain after the rain to the frost, the persimmons become red and mature. The growth period is about 190 days. In particular, persimmon trees are drought-tolerant and drought-tolerant, and have strong ability to resist natural disasters. They can produce high yields year after year. The mountainous area of ​​Huixian County has large slopes and no water accumulation. It is suitable for the characteristics of drought-tolerant tree species of persimmon trees, and there is no mine factory, no pollution source, persimmon tree. It grows in its original state, has no pests, does not need pesticides, is resistant to soil, and does not need fertilization for irrigation; persimmons have strong seasonality, and the mountain people graft, transplant, pick and process persimmons, and act according to the festival to make the persimmons fully mature. Fully saccharified, and the processing of such persimmon into vinegar can ensure the quality of the product is stable. In recent years, in order to promote the development of traditional industries, increase the income of the masses, and create specialty products, Huixian City actively promotes the technical improvement and industrial integration of persimmon vinegar. The current persimmon vinegar fermentation technology is based on the inheritance of traditional techniques, and cooperates with Henan Agricultural Vocational and Technical College to solve the major problems of optimization of the varieties and low-temperature fermentation of the large pool, and realizes large-scale and standardized production. Due to the use of low-temperature fermentation, persimmon vinegar production process has low energy consumption, no waste gas, waste residue and waste liquid. It is an optimal project for low-carbon energy-saving and pollution-free sustainable development. The produced Zhaoyunhua Cave Persimmon Vinegar has pure taste and high acidity. After tasting, it has a soft and light fruity aroma. Whether it is seasoned in a pot or washed with water, it can make people feel refreshed and refreshed. At present, there are 4 persimmon vinegar processing plants with large-scale production capacity in Huixian City, with an annual output of 3,000 tons and an output value of 120 million yuan. More than 350 employed people are arranged to digest 80% of the local persimmon production, and the persimmons are solved for the mountain people. The difficult problem is to increase the income of the people by more than 8 million yuan per year. In 2013, Huixian persimmon vinegar samples were tested by the National Food Inspection and Quarantine Center and contained rich zinc, calcium, potassium, manganese, magnesium and multivitamins. The nutritional characteristics of the products were incomparable. Persimmon vinegar is not only a seasoning and drink with excellent taste, but also can be applied externally and externally. It is used for health and sterilization and is a good product for both medicine and food. Over the years, Huixian persimmon vinegar has been sampled at various levels in the province and city, and the quality pass rate has reached 100%. It has won the 2008 Henan Science and Technology Achievement Award, the 2011 Top Ten Technology Innovation Enterprise in Henan Province, and the Henan TV Station in 2012. Brands, China dv documentary channel 2011 ~ 2012 list of brands and other honors, praised by consumers.

Huixian Persimmon Vinegar Quality Technical Requirements I. Scope of Origin The administrative area of ​​Huixian City, Henan Province. Second, raw materials and accessories 1, persimmons from the protected area of ​​the crystal persimmon, harvested after the frost. 2. High-quality mountain spring water in deep rock formation in the water conservation zone, the water quality meets the national drinking water related standards. Third, the production process 1, the process of persimmon → selection → post-disintegration → crushing → alcohol fermentation → sputum → acetic acid fermentation → clarification → sterilization → cave aging → preparation → filling → finished product 2, process control links (1 Selection and removal of persimmon fruit: Select eight ripe persimmon fruits and pick up other impurities such as rotten fruit, insect fruit and leaves. (2) After dislocation, the persimmon is deodorized by alcohol, and the time of dislocation is 3d to 5d. (3) Broken: The degree of breakage of persimmon is 8 mm to 10 mm. The broken persimmon pulp was treated with 0.1% pectinase. (4) Alcoholic fermentation: Activated in yeast for alcohol fermentation, and then added persimmon juice for fermentation. (5) Acetic acid fermentation: using a solid fermentation process. (6) vinegar: vinegar is carried out by a set of leaching method. (7) aging: semi-finished vinegar is pumped into the storage tank for more than half a year in the cave (kiln). (8) Preparation and finished product: After clarifying the vinegar liquid by aging, according to the standard of Huixian persimmon vinegar, and sterilizing, it can be packaged into finished products. 3, product processing requirements (1) do not add exogenous sugar sources. (2) No exogenous acid such as acetic acid is added. Fourth, the main indicators 1, sensory characteristics should meet the requirements of Table 1. Table 1 Table 1 Sensory characteristics The project requires a light yellow or amber color and a strong acidity. No odor has a unique aroma characteristic of persimmon. Liquid clarification 2. Physical and chemical indicators should meet the requirements of Table 2. Table 2 Table 2 Physical and chemical indicators Project indicators total acid (calculated as acetic acid), g / 100mL ≥ 4.5 non-volatile acid (based on lactic acid), g / 100mL ≥ 0.53, 3, safety and other quality technical requirements Product safety and other quality technology Requirements must comply with relevant national regulations.

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Producers within the scope of Huixian persimmon vinegar production may submit an application to the Huixian Municipal Bureau of Quality and Technical Supervision for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Henan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing agency of Huixian Persimmon Vinegar is selected by the Henan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.