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    Home > Biochemistry News > Microbiology News > The process of making rice vinegar and peeling seven vinegars

    The process of making rice vinegar and peeling seven vinegars

    • Last Update: 2020-06-21
    • Source: Internet
    • Author: User
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    "Span style"line-height: 1.5; color: rgb (229, 51, 51); "The rice vinegar production process: rice vinegar is made from grain, sorghum, rice, barley, corn, sweet potatoes, wine, red dates, apples, grapes, persimmons and other grains and fruits, fermented and brewedThe following small compilation for you to introduce the rice vinegar general brewing processmain raw materials: rice 50kg, wine 2kg, wet starch 80kg, fresh alcohol 80kg, bran 50kg, grain 50kg, clumps 20kg, yeast 10kg, salt 6kgprocess: raw materials processing a steamed mix, fermentation into the altar, water vinegar, finished coloringproduct features: transparent color, pure aroma, sour alcohol and slightly sweetspan style"color: #E53333;the main raw materials: rice, 3 kg of brown sugar, 4 kg of salt, 1 kg of grass fruit, 500 grams of octagonalprocess: rice soaked (Mo River) a steamed rice (Mo River) into the tile tank fermentation, plus cool river water, stirring, add other raw materials, boiling filtration, finished: the best temperature of seven vinegars is about 30 degrees C, according to the recommended temperature of Aprilproduct features: color brown red sour taste soft but not astringent, fragrant, fresh and sweet, texture clarified and no sedimentabove is about rice vinegar and peeling seven vinegar production process introduction, to learn more, click on the microbial fermentation technology information channel:
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