In recent years, almost all orchards have piles of rotten fruit piled on the roadside or out of the park. This not only pollutes the environment but also causes a lot of resources to be discarded. It is a pity. The use of rotten fruit vinegar technology is hereby introduced for the reference of farmers and farmers.
First, raw material processing. Apples, pears, persimmons, dates, and other rotten fruits are crushed and then mixed with bran. By hand, the fingers can squeeze out water, but it is not appropriate to drip.
Second, fermentation. Add 3% vinegar koji by weight, place it in a jar or cylinder to ferment, insert a thermometer, cover it with a plastic film, turn it once a day, and control the temperature at 35°C every day. After 10-15 days At room temperature, the raw material emits vinegar and the fermentation is finished.
Third, add salt and vinegar. After fermentation, mix 2 kg of salt per 100 kg of raw materials into a cylinder and pour it layer-by-layer to post-cook. After one to two months, transfer to a vinegar vat to pour vinegar. Add twice as much water to the vinegar blank per kilogram of vinegar blank, dip for 12 hours, and open the stopper in the outlet pipe, which is white vinegar.
Fourth, sterilization and flavoring. Pour the poured white vinegar into a large pot and boil, add fennel, aniseed, dried tangerine peel and other condiments to increase the aroma and sterilization of vinegar. Bottling after filtration can be sold.
The fruit vinegar produced in this way is clean and sterile, sweet and delicious, containing multiple vitamins.
Wolfberry sprout tea, a superior tea, gives off fragrance in Chinese tea history, which is made elaborately of hand-picked tender bud and processed through a moden and scientific technique. It is without any additives and pigments, without caffeine and aminophylline, but rich in bioavtive substance, which is purely health drink nowadays.
Goji sprout tea, the nutrient rich tea, contains amino acids of 18 categories, trace elements such as Ca, Fe, Zn, Se, crude protein, carotene, lactoflavin, nicotinic acid (VB5), folic acid (VB11), catechin, flavone, which are necessary for human body.
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