"Mysterious Xiangxi" brand salt-free balsamic vinegar passed the provincial scientific and technological achievements

On April 19th, the scientific and technological achievements appraisal project of the “Salt-Free Balsamic Vinegar Processing New Technology” project jointly organized by Xiangxi Autonomous Prefecture Biancheng Vinegar Technology Co., Ltd. and Jishou University Food Science and Technology Institute was held in Changsha. At the appraisal meeting organized by the Hunan Provincial Department of Science and Technology, this achievement was well received and fully affirmed by the participating experts. The appraisal concluded that “salt-free balsamic vinegar fills the void of domestic vinegar and the results are overall. The technology ranks the leading domestic level, has obvious social and economic benefits, and has a broad application prospects." Therefore, the project successfully passed the appraisal and issued an appraisal certificate. It is understood that the “Mystery Xiangxi” brand salt-free balsamic vinegar developed and produced by Xiangxi Biancheng Vinegar Industry Co., Ltd. is a unique combination of unique traditional fermentation technology and modern brewing technology. It was pioneered in China “no salt, no preservatives, no added flavors”. "No added color" pure natural vinegar products.

The vinegar industry in Xiangxi has a long history. According to historical records, as early as in the second year of Qing Dynasty Jiaqing (AD 1797), balsamic vinegar in Hexi Town of Xiangxi County became a tribute to the imperial court and had a century-long brewing process. In addition, the unique geography of Xiangxi, namely, the microbial fermentation zone in the climate, the selenium-enriched zone in the soil, and the linolenic acid zone in the plant community all create favorable conditions for the development of the vinegar industry. However, for a long time only some workshops have been conducted, and the products are still at a low level in quality and variety. Under the leadership of Chairman Gao Yaofu, Biancheng Vinegar Industry Co., Ltd. broke the technological bottleneck of simple reproduction, developed from the depth and breadth of technology, and became a food processing enterprise relying on the development of science and technology. The “Mystery Xiangxi” balsamic vinegar has been developed using unique techniques to separate and prepare predominant saccharification bacteria and monascus. It has innovated the koji making method combining natural inoculation and artificial fortification, and established a controllable and synergistic inoculation fermentation technology. Improve the quality of salt-free balsamic vinegar products. The company started with technological innovation and brought a broad prospect to the product. Not long ago, the author followed the person in charge to the production base. The site was located in the riverside town of Jishou City, Yishanbangshui, and the workshop was filled with large cylinders that were more than one meter high. The tank was stored. One year or two of balsamic vinegar, the responsible person said that there were nearly 10,000 tons of stock in the two factories. In the filling workshop, the canning of the product adopts assembly line operation management, which requires multiple sterilization treatments to ensure the quality of the product. The person in charge said that he plans to expand the factory building, expand production, and gradually make it large-scale.

According to reports, the "Mysterious Xiangxi" original balsamic vinegar was also awarded the 2007 International Food Fair (Changsha) and the 9th (International) Agricultural Fair Gold Award.