Ingredients 1. Potato saccharification: Wash the potatoes, cooked and smashed, add about 30 kg of cool water for every 50 kilograms of potatoes, raise the temperature to 25°C, mix in the expander and vinegar with the starter, mix and pour into the jar Saccharification was performed and foaming began after 12 hours. Stir with wooden mortar every day and stir it evenly. Dilute and thicken, ie, saccharification is successful. 2. Mix the embryos: Hold the saccharified mature potato pulp in the pot, stir in the gluten and bran, and mix the embryos uniformly. The humidity of the dough is in the hand. It is advisable to hold a little drops of water (when winter is a little dry). After the embryos are well mixed, they are poured into the fermentation tank and covered with straw mats.
The acetic acid fermentation was conducted in a normal house at room temperature of 25 to 30°C as a fermentation room, and the billet (acetic acid produced in about 3 days) in the cylinder was turned upside down and the material temperature was not higher than 43°C.
Pouring vinegar test Put the mature vinegar tweezers in the dripping tank and fill it with a shower of vinegar.
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