How to make potato vinegar
The potatoes were sliced into thin filaments and soaked in water for two hours to remove excess starch. After soaking, they were drained thoroughly and placed into a steamer for cooking. If dried potato silk is used instead, the rice size must be adjusted accordingly. The soaking process remains the same as with fresh silk. Once cooked, a small amount of fried wheat flour was mixed in to enhance texture and flavor. For 50 kilograms of fresh potato silk, 45 kilograms of water was added. Alternatively, if using 50 kilograms of dried potato, 200 kilograms of water was required. The mixture was then subjected to saccharification at around 55°C for approximately five hours. Afterward, it was cooled down to 30°C, and 20 kilograms of yeast culture liquid was added to initiate fermentation. The mixture was left to ferment at 28°C for 4 to 5 days. If yeast culture was unavailable, fermented wine could be used as an alternative. Once fermentation was complete, 20 kilograms of vinegar was added to the mixture. After 2 to 3 weeks, the vinegar matured. The final step involved heating the mixture at 60°C for 30 minutes to separate the sediment. The clear vinegar was then carefully extracted. The remaining vinegar mash was pressed again. If the liquid remained cloudy, it was filtered to ensure clarity. This process resulted in a high-quality, well-clarified vinegar ready for use or storage. Fresh Half Shell Mussel Meat,Half Shell Mussel Meat,Frozen Cooked Mussel Meat,Frozen Mussel Shengsi Xiangyuan Aquatic Products Co.,Ltd., , https://www.mytilus-edulis.com