Liquid brewing 1. Rinse the dregs and rinse with running clean water, remove the moldy, rotten, and other deteriorating parts of the fruit, and then rinse with clean water. 2. Use a crusher to break up the washed apples into pieces of 1 cm to 2 cm in size, and squeeze the juice with a screw juicer. Apple juice is prone to enzyme browning, and an appropriate amount of vitamin C can be added to the squeezed juice to prevent enzymes from being browned. 3. Heat the juice to 70°C for 20 minutes to 30 minutes to kill the bacteria. Add 3% to 5% yeast juice to the sterilized juice for alcohol fermentation. During the fermentation, the mixture was stirred 2 to 4 times a day, and the product temperature was maintained at about 30°C. Fermentation was completed after 5 days to 7 days. Note that the product temperature should not be lower than 16°C, or higher than 35°C. 4. The alcoholicity of the above fermentation broth was adjusted to 7 degrees to 8 degrees, and it was put in a wooden or enamel container and inoculated with about 5% of acetic acid bacteria solution. Cover the mouth of the container with gauze to prevent intrusion of flies, vinegar, etc. The height of the fermentation broth is one-half the height of the container, and the liquid surface floats on a grid plate to prevent the pellicle from sinking. During the acetic acid fermentation, the product temperature was controlled at 30° C. to 35° C., and stirring was performed once or twice a day for about 10 days. Remove most of the fruit vinegar and sterilize it before serving. Leave a vinegar blank and a small amount of vinegar, and then add vinegar to the wine. Solid fermentation First, the washed broken fruit was weighed, and 3% of the weight of the raw material was added to the bran and 5% vinegar. After stirring, the mixture was piled into a round or rectangular pile of 1m to 1.5m in height. The thermometer was inserted and the plastic was used. Film cover. Feed 1 to 2 times a day, check the product temperature 3 times, and control the temperature at about 35°C. After 10 days, the raw material emits vinegar, the raw noodles disappear, the product temperature drops, and the fermentation stops. The raw material that completes the fermentation is called vinegar blank. Pour the vinegar blank and the same amount of water into the holed cylinder below (the hole in the bottom of the cylinder is first covered with gauze). After soaking for 4 hours, you can pour vinegar. This time, the leached vinegar is called vinegar. After the first vinegar is poured, add cold water and dip the vinegar. The vinegar is generally poured into the newly added vinegar blank for vinegar. The fruit vinegar brewed by the solid fermentation method can be bottled after aging for 1 month to 2 months. After bottling and sealing, it should be sterilized in hot water at about 70°C for 10 minutes to 15 minutes. Bqf Frozen Flying Squid Cleaned,Bqf Frozen Squid Tube Head Block,Bqf Frozen Squid Tentacle And Tubes ZHOUSHAN GENHO FOOD CO.,LTD , https://www.genho-food.com
Apple vinegar processing method