The use of defective apples to process fruit vinegar can increase fruit utilization, reduce production losses, and increase economic efficiency. 1 fruit treatment: first remove the fruit and rotten parts, and then washed into a wooden or stainless steel container crushed. 2 Mixing: Incorporation of bran into the crushed fruit, the amount of which is suitable for handing the raw material to squeeze water out of the fingers. Then add 3% total amount of bran to the mixed raw materials, stir well and piling it into a head shape with a height of 1 to 1.5 meters. 3 Fermentation: 1-2 times a day, the temperature is controlled at about 35 °C. When the temperature is low, the insulation can be covered with a film. After about 10-15 days, the raw material emits aroma of vinegar, the temperature drops at the same time, and it is put into a ceramic jar and stamped and cooked. 4 Pour vinegar: After 1 week of ripening, add the same amount of water as the material, soak for 4-5 hours, then pour vinegar. 5 Sterilization Storage: After the fruit vinegar is poured out of the bottle and sterilized at 60-70°C for 10 minutes, it can be stored.
Heart & Circulator ,Anatomical Organs ,Human Torso Organs ,Human Organ System
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