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It is mainly used to offer sacrifices to the gods and ancestors in order to seek blessings.

The price of sacrifice is a good product, which is indispensable in the process of sacrifice.

The price of sacrifice is a list of ordinary sacrifices, and the price and price are included in it, and the sweet fragrance is scattered to show respect. Since the ancients, when the gods and ancestors enjoyed this delicious food, they would bring happiness to the people, protect the environment and the people, and make it rain.
It is also a treat for the guests. Such sweets are also a treasure for the guests. In the banquet, the table is arranged, and the table and the table are presented, so that the guests can enjoy the food, so as to show the host's kindness. The host eats together, and the atmosphere is harmonious, which can not increase the feelings, but also recognize the state of the country.
Furthermore, in the daily food, people also occasionally eat food without sacrifices or guests, in order to understand the meaning. Its sweet taste can make people feel happy and relax the body and mind. However, because of its sweet taste, they should not eat too much, for fear of spleen and stomach. In the life of the ancients, it played an important role in sacrifices and guests, which not only contained the meaning of religion and religion, but also added sweetness to life.

The rationalization of the sugar mash and the sour mash is not like that, I will describe it in an ancient saying today.
Sugar mash and sour mash are all created things. Its color, sugar mash is often light or brown, the color is soft, if it falls in autumn, it will be flooded; the color of sour mash is clear or clear, the color is like a clear spring and slightly overflowing; those who are sour and sour, like water mixed slightly.
Its fragrance, sugar mash is rich and sweet, overflowing with sweet fragrance, if the nectar is in the air, it is human desire; the fragrance of sour mash, the main fragrance, is sour, and it is also fragrant, like the vinegar of the year, the fragrance is sour, and the acid contains.
As for the taste, the taste of sugar mash is sweet and alcoholic, the entrance is soft, the sweetness is scattered on the tip of the tongue, and the taste is diffuse in the mouth, and the aftertaste is long; the taste of sour mash, sour and refreshing, the first acid, under the taste, there is sweetness in the acid, such as the taste of plum, sour and sweet.
In its place, the sugar mash is sticky, if it is liquid, it is slippery; the sour mash is thin or thick, if it is thin, it is like water, and it flows freely; if it is thick, it is like paste, slightly sticky.
Furthermore, its chemical properties. Sugar mash is weakly acidic and has a certain degree of originality due to its sugar content; if the acid mash is slightly acidic, its acidic content can be neutralized. And both can be affected by microorganisms. Sugar mash or one-step leavening of wine, the microbial community of sour mash also affects the transformation of its taste. In short, the rationalization of sugar mash and acid mash is different, and it is important for food to be created.

The good inquirer inquires about the method of making icing, sweet cane, and acetyl. These three are all related to the adjustment of diet and the needs of people's livelihood, and the ancient skilled craftsmen have much research.
The method of making icing, the first to take sugar cane. Choose a good cane, the stem must be strong, juicy and sweet. First grind it with a stone, so that the cane juice can be exhausted, and put it into a large kettle. Cook it over a slow heat, stirring constantly during this period to prevent it from burning. When the juice is gradually thickened, like a paste, move it to an urn, and wait for it to condense. Then place it in a ventilated and cool place, and after a few days, the icing will form on the wall of the urn. This is an ancient method, and there may be improvements in later generations, but it will not be separated from this.
To make glutinous rice, often made of glutinous rice. The glutinous rice is soaked in water until it is soft through, drained and steamed. Take the malt, crush it, mix it with the cooked glutinous rice, put it in a warm place, and let it ferment. During this time, the enzyme of the malt saccharifies the starch of the glutinous rice. When the fermentation is complete, filter the juice with a cloth, and then put it into a pot and boil. When boiling, pay attention to the heat, start with a high fire, so that the water evaporates quickly, then turn to a low heat, and boil slowly until the caramel is thick, golden in color, and full of aroma.
As for the production of vinegar, it is mostly based on grains. If you use corn, cook it and let it cool, mix it with wine koji, and put it in an urn to ferment into wine. Then acetic acid bacteria are used to promote its secondary fermentation, and the wine gradually becomes vinegar. During fermentation, it is necessary to control the temperature and ventilate, and the mouth of the urn is slightly opened to allow the air to circulate moderately. After several months, the taste of vinegar is mellow and the aroma of acyl is pungent. This process requires patience before you can get the vinegar of a good wine.
The ancient skills, although there is no precision instrument today, are the heart of a craftsman, dedicated and persistent, with experience and wisdom, pass on this exquisite method, for the beauty of future generations' diet, add many flavors.

Pay attention to all kinds of things in the storage of sugar grains, rice grains, acetic acid, etc. Sugar grains are the initial ingredients of the wine, rich in microbial enzymes, and their properties are tender. Where the grains are hidden, it is suitable for drying, dryness and good communication. If it is a damp place, it is easy to breed bacteria, cause sugar grains to rot, and affect the quality of the wine. The degree of quality is also very important. The high degree of quality makes microorganisms active, accelerates the leavening of sugar grains, or causes leavening to go out of control; if the degree of quality is low, the activity of microorganisms is inhibited, the leavening is slow, or even stopped.
For rice grains, sweet wine also needs to avoid direct light, because light promotes the composition of rice grains to be photochemical and reverse, and changes its taste. And it is sealed and stored, so that it is easy to be contaminated by bacteria in the air and lead to acid. On the way, it is necessary to prevent strong earthquakes, so as not to break the taste of the rice grains and affect the taste.
Acetic acid is a corrosive thing, and the container is corrosion-resistant. Glass, ceramics or special plastic materials are commonly used. The storage environment needs to be dry, because the moisture will accelerate the corrosion of the acetic acid container, and it may dilute the degree of acetic acid. Acetic acid needs to be determined according to the phase of the dangerous product, and the package is tight and the leakage is prevented. Once it is leaked, the acetic acid will not rot the surrounding items, and its irritating taste will also endanger the health of the people in the environment.
Therefore, sugar grains, glutinous grains, acetic acid, etc. need to be stored in the warehouse to determine their characteristics, properly control environmental factors, and comply with relevant regulations in order to ensure the safety of their products.

Today, there are those who ask about the market price of carbohydrates and oxalic acids. Sugar vegetables are used for a wide range of purposes, and are useful in the fields of manufacturing, chemical products, and raw materials. The market price varies depending on the demand for products, etc.
The high-quality sugar vegetables are well improved, and the price is very little, and the price per year or in 20 yuan. If the product is slightly inferior, it can still meet the general labor demand, and the price per year or in one or two yuan. Oxalic acid, which is also an important chemical raw material, is often used in washing, tanning, and gold processing.
The price of oxalic acid is affected by many factors. The oxalic acid of high degree, because of its high degree of quality, requires a lot of labor, and the market price is 1 or 2 yuan per year. For ordinary work, the oxalic acid price is slightly lower, and the price per 1 or about 3 yuan.
For example, the market price of sugar vegetable and oxalic acid is affected by factors such as supply and demand in the city, raw material costs, and production costs. It is necessary to pay attention to the market price in order to grasp the general price of its price.