The use of defective apple processing fruit vinegar can improve the utilization of fruit, reduce production losses and increase economic benefits.
1 Fruit treatment: first remove the insect fruit and the decayed part, then wash it into a wooden or stainless steel container and mash it.
2 Mixing: Incorporating bran into the chopped fruit, the amount of the raw material can be squeezed out of the finger joint by hand. Then, a total of 3% of the bran is added to the mixed raw materials, and after being uniformly stirred, the pile is formed into a shape of a skull having a height of 1 to 1.5 meters.
3 Fermentation: 1-2 times a day, the temperature is controlled at about 35 °C. When the temperature is low, the film can be covered with insulation. After about 10-15 days, the raw material emits vinegar flavor, and the temperature drops at the same time. It is placed in a ceramic cylinder and cooked after being covered.
4 vinegar: After 1 week of ripening, add the same amount of water, soak for 4-5 hours, then vinegar.
5 Sterilization storage: After the fruit vinegar is dripped out, it can be stored at 60-70 °C for 10 minutes.
Frozen squid chunks are pieces of squid that have been cleaned, cut into bite-sized pieces, and then frozen. They are a popular seafood item that can be used in a variety of dishes, such as stir-fries, stews, and soups. Frozen squid chunks are convenient because they can be stored in the freezer for an extended period, making them readily available for cooking whenever needed. They are also a good source of protein, vitamins, and minerals, and can be a healthy addition to a balanced diet.
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