1, fruit processing first remove the fruit and rotten parts, and then washed into a wooden or stainless steel appliances mash.
2. Mix the bran into the crushed fruit, and use the raw material to squeeze out the water from the fingers. Add 3% bran to the mixed raw material, and pour into a steamed bread shape with a height of 1.0 to 1.5 m after mixing.
3. Fermentation is carried out 1 to 2 times per day and the temperature is controlled at about 35°C. When the temperature is low, the shed film can be used to cover the insulation. After about 10 to 15 days, the raw material emits aroma of vinegar. When the temperature drops at the same time, it is put into a ceramic jar and cooked after being stamped.
4, after vinegar cooked after 1 week, add the same weight as the water, soak 4 to 5 hours, then pour vinegar.
5. After sterilizing and storing fruit vinegar poured out of the bottle, it can be stored at 60-70°C for 10 minutes to store it.
When food tastes very good, you might think it contains too much sugar and fat to stay healthy. But shiitake mushrooms are different. This large succulent mushroom is a delicate food with good nutritional content and many scientifically proven medicinal values. The delicate flavor of shiitake mushrooms adds flavor to almost any dish. In addition, essential amino acids are present in similar proportions to the "ideal protein" of human nutrition. Shiitake is rich in amino acids leucine and lysine, and lacks many grains. It is also a good source of B vitamins. Over the past two decades, scientists have isolated substances from shiitake mushrooms that may play a role in treating and preventing heart disease and cancer.
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