Soften fish bones and blood vessels? You have overlooked the real usefulness of vinegar!

Looking at the daily life of the world, firewood, rice, oil, salt, sauce, vinegar and tea are indispensable. Among the condiments, vinegar is particularly large.

There are so many kinds of vinegar on the market, but you may have chosen the wrong vinegar for your favorite!

I believe everyone also wants to know, can vinegar soften fish bones stuck in the throat? Can drinking vinegar soften blood vessels?

We will solve these problems today. The thoughtful technicians have also prepared a recipe for various vinegar combinations for everyone, so be sure to read to the end.

01

These uses of vinegar

Is it true or false?

Let’s first talk about the two major rumors that everyone is most concerned about.

Fish is a good thing, but fish bones... If you accidentally get a fish bone stuck in your throat, I heard that drinking vinegar will help?

Don't think that any acid can corrode anything. The acidity of edible acetic acid is not high. It is highly unlikely that you can soften fish bones in a short period of time.

Moreover, improper operation may cause reverse irritation to the throat and esophageal mucosa, and even be life-threatening.

To be on the safe side, it is better to go to a regular hospital and see a "surgeon".

There are some elders in my family who often eat peanuts soaked in vinegar, saying that it can soften blood vessels?

To be honest, there is no substantial evidence that drinking vinegar can soften blood vessels. If you experience vascular sclerosis, you should seek medical attention immediately instead of relying on folk remedies, which are not worth the risk.

However, don't be discouraged, as a national seasoning, vinegar has many benefits:

Soften meat and make it tender and tasty

Remove fishy smell and soften kelp

Add some vinegar to stir-fried potato shreds to increase the crispness of the potatoes

Blend sour, spicy, salty and sweet, relieve greasiness and enhance the taste

02

Vinegar over the years

Did you pick the wrong ones?

Knowing the uses of vinegar, you still have to choose the right vinegar. If you want to pick safe and satisfactory vinegar, look for the following three points:

1. Safety: Look at the implementation standards

The best way to tell whether a bottle of vinegar is safe is to look at the implementation standard on the bottle: GB 2719-2018 or GB/T 18187-2000.

After all, the vinegar you have been eating for years may be formulated vinegar, not brewed vinegar.

The essential difference between the two types of vinegar is their brewing process.

Brewed vinegar refers to a liquid acidic condiment made by fermenting various materials containing starch, sugar, and edible alcohol, either alone or in combination, through microbial fermentation.

Prepared vinegar is a flavored vinegar made by mixing brewed vinegar as the main ingredient (the content is not less than 50%) with glacial acetic acid.

However, in 2021, the State Administration for Market Regulation issued a relevant announcement, clearly requiring that the production of vinegar should have a complete fermentation and brewing process, and that raw materials such as glacial acetic acid should not be used to prepare and produce vinegar.

So, in theory, the vinegar we see on the market can only be brewed vinegar.

But in fact, during the implementation of the new national standard for vinegar, there will be problems with coordination and improper implementation by enterprises.

Moreover, some products are not clearly marked on the labels, so we may still buy prepared vinegar that has "slipped through the net."

In this way, implementation standards become the first line of defense when selecting vinegar.

2. Quality: Acidity

The acidity of vinegar is an important indicator to measure its quality.

GB 2719-2018 "National Food Safety Standard for Edible Vinegar" requires that the total acidity of edible vinegar be ≥ 3.5 g/100 ml. Check to see if your vinegar meets this requirement.

In addition, different types of vinegar have different standard requirements. Generally speaking, the higher the grade of the same vinegar, the higher the total acid requirement.

For example, the total acid requirement for Shanxi aged vinegar is ≥ 6 g/100 ml, while different grades of Zhenjiang vinegar have different requirements for total acid.

Therefore, on the basis that the total acid meets the national standards, you can choose the appropriate acidity according to your own eating habits.

The higher the index, the more sour the taste will be. When choosing vinegar, you can look at the total acid or acidity on the vinegar packaging:

Note: 9° means total acid content ≥ 9g/100ml

3. Flavor: Depends on the fermentation process

People who love vinegar have a special preference for certain flavors of vinegar, either full-bodied and mellow, or fresh and mild.

The difference in flavor lies mainly in the different fermentation processes.

You can also choose vinegar brewed with different fermentation processes according to your taste with the help of product instructions.

However, it should be noted that some vinegars will claim to be XX-year aged vinegar in order to increase their "value". There are also many friends who think that the longer the age, the higher the quality.

In fact, the country has no requirements for the age of vinegar, and it is difficult for consumers to verify it. We don't have to spend money that shouldn't be spent.

03

Recommended for collection!

Vinegar recipes

Now that you have learned how to choose safe and high-quality vinegar, it’s time to talk about practical kitchen operations.

Aged vinegar, fruit vinegar, white vinegar, rice vinegar, balsamic vinegar... Which vinegar goes best with which dishes? How can we make vinegar bring out its original charm?

We invited professional chefs and technicians to create a recipe list of various vinegar combinations:

Vinegar lovers are advised to print this out and stick it on the refrigerator. As long as you use it properly, you can also become a vinegar expert!

Warm reminder: patients with gastritis and gastric ulcers should control their vinegar intake. For those friends who drink half a bottle of vinegar for a bowl of noodles, we also advise you to be cautious.

Some friends are curious, eating vinegar seems to make people fat. Emm, that may be because adding vinegar makes you appetite, and unknowingly... you eat more.

So the question is, "Should I eat less vinegar during weight loss?" Welcome everyone to leave a message to discuss!

Editor | SuSu

Design | Sour

References:

[1] Zhang Shixia, Wei Yao, Wang Lin. Problems and regulatory countermeasures in the implementation of national food safety standards for soy sauce and vinegar[J]. Food and Fermentation Industries, 2022, 48(07): 319-324. DOI: 10.13995/j.cnki.11-1802/ts.030106.