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 using dried potato silk, the rice size should be adjusted accordingly. The soaking process is similar to that of fresh silk. Once steamed, a small amount of fried wheat flour was mixed in to enhance texture and flavor. For 50 kg of fresh potato silk, 45 kg of water was added, while for 50 kg of dried potato, 200 kg of water was used. The mixture was then allowed to saccharify at 55°C for about five hours. After cooling down to 30°C, 20 kg of yeast culture fluid was added, and the mixture was left to ferment at 28°C for four to five days. In case there was no yeast liquid available, fermented wine could be used as an alternative. Finally, 20 kg of vinegar was added to complete the fermentation process. After 2 to 3 weeks, the mixture would mature. It was then heated at 60°C for 30 minutes to separate the sediment. The clear vinegar was carefully poured out, while the remaining mash was pressed again. If the liquid appeared cloudy, it was filtered once more to ensure clarity. This process resulted in a smooth, high-quality vinegar ready for use. 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