2022 vinegar brand ranking

Don't rot in summer, not frozen in winter

If you tell a Shanxi people, in addition to the household named Lao Chen vinegar, there is another kind of vinegar in China that divides half of the vinegar market. He must be very shocked.

Because Shanxi Laochen vinegar has a history of more than 3,000 years, it is known for its ancient and modern title with the title of "the first vinegar in the world". No matter who it is, when it comes to vinegar, it will always think of Shanxi Lao Chen vinegar. Today's Taiyuan (known as Jinyang in ancient times) is the birthplace of Chinese vinegar. As early as the 8th century BC, there was vinegar workshop. During the Spring and Autumn Period, the vinegar workshop had spread throughout the urban and rural areas. 》 It has also described 22 vinegar methods.

In the long history of the millennium, due to the mature and unique production technology, the reputation of Shanxi Lao Chen vinegar has been stretching, and its typical flavor characteristics are: color, fragrance, alcohol, strong, and acid. The color is dark brown, the vinegar is strong, the sour, ester, fragrant, and fragrant, and Chen Xiang set off each other.

To achieve such a unique flavor is not very simple, you must choose high -quality sorghum, bran, bran and water as the main raw materials. The large songs made of barley and peas are used as solid -state fermentants. There are five steps in the pouring and sunbathing, and the five steps have more than 80 procedures. Each process needs to be strictly operated and controlled to finally be made.

For example, the last step of brewing, the sun is to remove the new vinegar you drizzled after at least one year to complete the excess water in the vinegar in the process of "summer sun, winter fishing ice" to ensure that the acidity of the old vinegar can reach the acidity of the old vinegar to reach Above 6 °. And Xia Fuling refers to placing the new vinegar in the outdoor cylinder or pool. In addition to the wind and rain, the cylinder head is covered. , Use the special tool to cut the ice in the vinegar tank and remove the ice cricket to increase the concentration of the vinegar. Only after the process of "drying" and "ice", the old vinegar can become more and more fragrant.

The higher acidity makes the old vinegar naturally anticolorbly antibacterial, easy to save for a long time. Therefore, according to the quality standards of Shanxi Lao Chen vinegar products that were officially implemented from October 1, 2014, Shanxi Lao Chen vinegar does not need to label the shelf life, and only the acidity of the acidity can be called authentic old cinema.

Nangxiangbei Chen, divided into autumn color

So who is the other half of the rivers and mountains? Friends in the north may not know much, but Zhenjiang Xiang vinegar is famous in the south. Compared with the acid of northern vinegar, the acetic acid in the south has a slight sweetness, and it smells a faint fragrance.

Different from the north with sorghum as the main raw material, the south uses high -quality glutinous rice as the main raw material. It uses excellent sour vinegar bacteria. It has three major processes: solid layered fermentation, winemaking, and vinegar. God, the vinegar made is "sour but not astringent, fragrant and slightly sweet, and the color is strong." Southerners use it to match hairy crabs, Xiaolongbao, and make sweet and sour pork ribs. ", The color taste is good, the aftertaste is endless.

Although there is only 180 years of history, in 2020, the China Light Industry Federation and the China Light Food Industry Management Center jointly awarded the title of "Chinese Vinegar Du Zhenjiang" in Zhenjiang City. This is the highest honor in China's vinegar industry. Chen vinegar never won this award. No surprise, a "two king hegemony" in the vinegar industry began, and the south and the north pulled up two major camps, arguing.

Although there is no substantial result, the dispute between this "vinegar" also reflects the huge differences and distinct differences of vinegar north -south vinegar, and it also reflects the long -standing Shanxi old vinegar. Southern Vinegar Enterprise Hengshun Vinegar Industry has long been launched in 2001, and several well -known vinegar companies in Shanxi, such as Donghu, Zilin, and Water Tower, can be seen at present. Behind this, in addition to consumers' dietary preferences, market operations also have a great impact.

In the early days, Zhenjiang Vinegar Industry was very similar to the market environment of Shanxi Vinegar. The vicious competition in the same industry was serious, and the profitability of enterprises was constantly weakened. After the government's intervention, the enterprise merged and reorganized. Dozens of fragrant vinegar enterprises and workshops in large and small are integrated into the same brand "Hengshun", and the entire industry has completed the integration and upgrade. And back to Jiangsu Province, which is developed by industry and commerce, Zhenjiang City pays great attention to brand building, engaged in marketing, and built the largest vinegar cultural museum in China. After more than ten years of investment, in the southern region, "eating Hengshun vinegar" Cultural identity.

Looking at the vinegar industry in Shanxi, in fact, it also carried out corporate reorganization and carried out cultural propaganda, but the play was not thorough enough. In addition to more than a dozen larger vinegar companies, the small and medium vinegar companies currently existing in Shanxi Province and even small and micro small and micro There are still a lot of enterprises, and cultural propaganda has seized the only prescription of "the old vinegar history". It can be imagined that it is difficult to achieve a leap. Although the quality of the product is the foundation of the foothold, innovation play is equally important in the face of competition.

Throughout the whole vinegar industry, the regional characteristics of "Nangxiang North Chen" divided the Chu River and Han Realm for the vinegar industry, but the undercurrent surge below was more intense. The northern market has to drop prices again and again, and it is also difficult for northern vinegar companies to expand. The lower industry concentration is difficult to hinder such a vicious competition situation, which has caused the profitability of the entire vinegar industry to be greatly reduced. And this long -term development of the future needs to attract sufficient attention.

Conclusion

"Most companies have never become excellent companies because most of them are excellent companies -and this is exactly their main problem." - "From Outstanding to Excellence".

(Text/Yunlin)

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