First, raw material processing: the use of processed goods? 沂 牟 牟 牟 牟 牟 牟 牟 ? ? 鸫 鸫 鸫 鸫 鸫 鸫 鸫 鸫 ? ? milling ツ嗌 ツ嗌 ツ嗌 6 (6) 椋 逑 逑 hammer 唬 唬 唬 谇逅 谇逅 谇逅 谇逅 ? ? ? ? 4 4 4 4 4 . Every 10-15 kilograms of grass, thumb, and kilogram of water, plus 5 times more water, plus 5 percent of sugar and 5% of yeast, mix well and enter the tank. Into the cylinder can not be too full, the cylinder mouth to leave 15-17 cm gap to prevent the juice from spilling during fermentation. Will be shaken (7) (3) toughness than 敫 螅 螅 螅 螅 媸 媸 冒 冒 冒 冒 冒 冒 冒 冒 冒 冒 冒 虮ㄖ 虮ㄖ 虮ㄖ 虮ㄖ 虮ㄖ 虮ㄖ 虮ㄖ 17 17 17 17 17 17 17 17 17 17 17 17 17 17 17 17.12.
Second, fermentation: After the tank is first alcoholic fermentation, about 4-6 days to complete. After the alcoholic fermentation is finished, the lid should be removed (the cylinder mouth paper must not be removed, and infiltrated with dust-proof soil and vinegar flies). Exposure to the sun will cause the acetic acid bacteria to multiply, turning alcohol into vinegar. Acetic acid bacteria are aerobic bacteria, 34OC is the optimum temperature for its reproduction. Therefore, the length of the acetic acid fermentation period varies depending on the temperature, alcohol content, oxygen supply, and other conditions, and generally takes 15-20 days to complete the acetic acid fermentation.
Third, the finished product: after the end of the fermentation out of the filter, that is, light yellow new vinegar. For every 100 kg of fresh vinegar, add 2 kg of salt and a small amount of pepper, add a little food coloring, and sterilize with 60OC, and then mature for six months. The vinegar taste is both fragrant and sour.
This method of production can also be simplified. Without adding yeast and Daqu, the ant's ring can be held in place. (8) The water in the school can be kept in a warm place. In winter, it can be placed in the house of the person and let it ferment naturally. 1-2 months in summer and 3-4 months in winter, fermentation can be completed and the resulting vinegar is light yellow.
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