A variety of low-grade fruit, fruit drop, fruit peel left after fruit processing, fruit crumbs, fruit heart, etc., production of fruit vinegar with solid fermentation. Its products are dark brown in color, thick in texture, mellow in sour, sweet and delicious, health, physical and chemical indicators can meet national standards. 1, the system of seedlings: 100 kg of wheat bran, vinegar mixed with 150 grams of starter mixed with water, temperature (75%) in the fingers when the hand with water without drip is appropriate. Use light boxes again and put in the strain room. Room temperature 30 °C, product temperature is maintained at 30-35 °C, once every two hours mixing, so that the material fully exposed to the air, in the material issued vinegar aroma, yellow block after the shade dry standby. 2. Ingredients: Add appropriate amount of bran in the fruit to absorb excess water and loosen the raw materials to speed up the vinegar process. The amount of bran added is suitable to squeeze water from the fingertips without dripping water. 3, access to bacteria fermentation: 100 kg of raw materials to add 3 kg of vinegar with bacteria and 3 kg of bran. (The total amount is 6% of the weight of raw materials). Stack 1.5 meters high, 2 meters wide, 3.5 meters long (according to how much material volume pool), covered with plastic film, turning materials 1-2 times a day, the material temperature controlled at 36 degrees, should not exceed 40 °C, after three days of saccharification, six days of wine, 8-10 days vinegar, until the raw material issued vinegar fragrance, and no raw taste, the vinegar blank maturity. 4. Drenched vinegar: When the vinegar is poured, a vinegar vat can be used to drill a hole with a diameter of 2 cm below the vat and put on a bamboo tube 10-20 cm long. The gauze is stuffed with clean gauze. The bottom of the tank is suspended, a bamboo sieve is placed, 1-2 layers of clean sacks are laid on the sieve, the vinegar blank is poured on the sack sheet, and the proportion of 1 kg of clean cold water is added to 1 kg of vinegar blank, poured into cold water and soaked for 4 hours. Remove the gauze mouth, vinegar out from the mouth. The first vinegar is the first vinegar, the second vinegar is the second vinegar, and the third vinegar is the tail vinegar. The tail vinegar is poured into the vinegar blank and sprinkled with vinegar. The vinegar and ethyl vinegar are blended according to market requirements. After 100 °C sterilization after high temperature. Serve finished vinegar.
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