Apple fruit vinegar processing method

The use of defective apples to process fruit vinegar can increase fruit utilization, reduce production losses, and increase economic efficiency. 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. Then add 3% total bran to the mixed raw materials, and pour it into a steamed bread shape with a height of 1.0 to 1.5 meters after mixing. 3. Fermentation is repeated 1 or 2 times a 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, and when the temperature drops at the same time, it is put into a ceramic jar and stamped and cooked. 4, after vinegar cooked after 1 week, with the same weight as the water, soak 4 to 5 hours, then pour vinegar. 5. Bactericidal storage After the vinegar is poured out of the bottle, it is sterilized at 60-70°C for 10 minutes to be stored.