Persimmon Vinegar

China's persimmon production areas have the habit of making and eating. The simple production process is as follows: 1 fruit picking. Fruits with shedding, small fruit size and poor appearance can be used as raw materials. 2 Wash and remove sepals. 3 fermentation. Place in a tightly closed container, cover and leave for 10-15 days before starting fermentation and release carbon dioxide gas. After another 7 days of storage, the carbon dioxide emission was stopped and the precipitate was squeezed out to give an opaque turbid solution (No. 1 solution). 4 Then ferment. Transfer the No. 1 solution to another container and continue to give alcohol to obtain an opaque vinegar solution (No. 2 vinegar), which can be eaten after filtration. For storage, it can be placed in a glass bottle, sealed and sterilized, lying horizontally or inverted in the shade. In Japan, it is loved by consumers as a health vinegar, and the market price is more than twice that of ordinary vinegar. The unique flavor, easy processing, 1 kilogram persimmon fruit can produce more than 2 kilograms of finished vinegar. Therefore, processing is a feasible way for the comprehensive utilization of sweet persimmon in China and improving economic efficiency.

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