Potatoes were cut into filaments and soaked in water for 2 hours. Drain and put it in the steamer and steam it. If potato blocks are used, the size of rice should be cut into the same size as the fresh silk. After steaming, stir in a small amount of fried wheat flour. Take 50 kg of fresh potatoes and add 45 kg of water (or 50 kg of dried potatoes, add 200 kg of water). The saccharification was carried out at 55°C for about 5 hours, and when the mixture was cooled to 30°C, the yeast liquid was added, and it could be replaced by fermented wine. Finally, 20 kg of vinegar was added. After 2 weeks to 3 weeks, it matured, and after heating at 60°C for 30 minutes, a precipitate was placed and the clear vinegar was taken out. The vinegar mash is then pressed, and the turbidity is filtered, so that the potato vinegar is prepared.
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