On the basis of selecting high-quality sorghum as raw material, Shanxi over-mature vinegar is aged by five processes of solid fermentation, sun drying in summer and ice fishing in winter.
The traditional brewing technology of Shanxi mature vinegar was formed during the reign of Shunzhi in Qing Dynasty, with a history of more than 400 years. Sorghum was used as the main material, and Daqu made of peas and barley was added. After alcohol fermentation, wheat bran, rice husk and rice bran were added for high-temperature solid-state acetic acid fermentation. After the acetic acid fermentation was completed, the original vinegar was obtained after fumigation and vinegar leaching.
On the basis of inheriting the traditional technology, we carry out information collection, intelligent analysis and mechanized operation on the data, which not only ensures the product quality but also improves the efficiency, reduces the influence of human factors on the product quality and ensures the stability of the product quality.

Traditional steaming means that sorghum is crushed into four or six pieces and then steamed, but we use high temperature and high pressure cooking and puffing technology instead of traditional steaming, which is more energy-saving than traditional technology.

The first step is to add water and Daqu to the raw materials of alcohol fermentation and aging, and carry out low-temperature anaerobic alcohol fermentation. All series of vinegars in our company are fermented by adding 62.5% Daqu according to the highest standard.
In the process of alcohol fermentation, we use a temperature-controlled alcohol fermentation tank to replace the traditional ceramic cylinder alcohol fermentation, and the tank is equipped with automatic mechanical stirring facilities, which bid farewell to the traditional manual wooden rake stirring. There is an automatic temperature control device in the system. When the fermentation temperature of wine mash deviates from the set fermentation process temperature threshold, the system automatically corrects the deviation and realizes automatic control.
The general alcohol fermentation time in the industry is 7 to 8 days, but we have extended it to 16 days! Because the wine brewed in this way is more mellow, and good wine can make good vinegar.
The second step of "fermentation" is acetic acid fermentation. After alcohol fermentation, it is transported to the top floor through pipelines and conveyor belts, and bran and chaff are added for mixing. After the fermented grains are mixed, they are transported to the third floor by pipeline for acetic acid fermentation. We chose continuous stainless steel long acetic acid fermentation tank and distiller instead of traditional ceramic cylinder and traditional manual overturning distiller. Our overturning machine and the manufacturer jointly develop an overturning machine, which only needs one or two people to operate. Due to the efficiency of three or four people in the industry, the working efficiency of a overturning machine is equivalent to that of 30 workers to manually overturn it. At the same time, the mechanical compensation is more uniform than the manual compensation, and the quality is more guaranteed.

Smoked grains is a characteristic process of Shanxi aged vinegar. Many beneficial components are produced by Maillard reaction in smoked grains, and the unique smoked flavor of aged vinegar is produced in the process of smoked grains.
The fumigation and drenching machine is independently developed, designed and manufactured by our company, and currently belongs to the most advanced equipment in the industry. First, it saves the transshipment of materials; Secondly, the all-in-one fumigation and drenching machine is carried out from fumigation to drenching in a closed tank, which avoids open operation and environmental pollution, and makes the production of mature vinegar more in line with international hygiene standards.
In a word, our production technology is based on the inheritance of tradition, information control, intelligent analysis and mechanized operation, which ensures the quality of Shanxi mature vinegar and is energy-saving and efficient.

We replaced the original vinegar tank open-air aging in the form of stainless steel sun pool and solar glass house, and the aging effect was better and more sanitary.
As the saying goes, the aging process of old vinegar "the more fragrant it gets", "drying in summer and fishing for ice in winter" forms the unique taste of Shanxi vinegar. The aging period is more than 12 months, and only one kilogram of four kilograms of original vinegar is needed. After aging, its quality index can rank first in China vinegar. In addition, during the aging process, the acid ester is transformed and the alcohol and aldehyde are condensed, which makes the old vinegar clear in color, delicate in aging and soft in acidity. After aging, the acid content and solid content of Shanxi mature vinegar increased, and various microorganisms could not grow, so rancidity did not occur and it could be preserved all the year round. There is no preservative added to the real Shanxi mature vinegar.
Shanxi mature vinegar is rich in nutrients, including a variety of organic acids, amino acids, trace elements, flavonoids, ligustrazine and other substances that are beneficial to human health, and it is of great health value. Therefore, Shanxi mature vinegar is not only a condiment, but also a health care product.
According to the national standard of Shanxi mature vinegar, the content of total flavonoids is ≥60mg/100g, and the content of ligustrazine is ≥ 30 mg/L. As we all know, flavonoids are substances with antioxidant and cholesterol-lowering effects. Ligustrazine has many functions, such as dilating blood vessels, inhibiting platelet aggregation, preventing thrombosis, improving cerebral ischemia and so on. It has been praised as a gas medicine in blood by predecessors and is widely used to treat thrombosis, ischemic cardiovascular and cerebrovascular diseases and so on. We can make health food with vinegar soaked black beans, vinegar soaked soybeans and vinegar soaked peanuts at home.