Here is an introduction to the production method of apple cider vinegar in English:
1. Material preparation: Select fresh apples, peel and core them into small pieces.
2. Fermentation: Put the apple pieces into a fermentation tank, add a suitable amount of pure water, and then add vinegar bacteria for fermentation. During the fermentation process, it is necessary to maintain proper temperature and humidity to ensure the activity of the vinegar bacteria.
3. Filtration: After fermentation, filter out the residue and impurities of the apple cider vinegar.
4. Blending: Add a suitable amount of sugar, honey or other seasonings according to taste to adjust the taste and flavor.
5. Sterilization: Sterilize the blended apple cider vinegar with high-temperature sterilization to ensure the safety and hygiene of the product.
6. Packaging: Fill the sterilized apple cider vinegar into clean bottles, seal and store.
Notes:
1. Use fresh apples as raw materials to ensure the quality and taste of the product.
2. During the fermentation process, maintain proper temperature and humidity to ensure the activity of the vinegar bacteria.
3. When filtering, ensure that the residue and impurities are completely removed.
4. When blending, adjust the taste and flavor according to personal taste to maintain the product's taste and aroma.
5. When sterilizing, ensure sufficient temperature and time to ensure the safety and hygiene of the product.
6. When packaging, ensure that the bottle is clean and sterile to ensure the quality and shelf life of the product.
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