Second, the production process of edible enzymes:

1. Prepare containers: sealed plastic containers that can be found at home, such as old-fashioned oil pots, large juice bottles, etc., washed and dried. Containers should be free of oil stains, and fruit knives and chopping boards should be cleaned. (Try not to use glass containers, which may explode if not deflated in time during fermentation. )

2, raw materials: all kinds of fruits and vegetables, do not worry about the cold and warm properties of fruits and vegetables, after forming a comprehensive enzyme, suitable for all kinds of people.

3. Proportion: 1 honey, 3 fruits and vegetables, 10 water. As for fruit, it is recommended to add oranges or lemons every time. Acidic environment is more conducive to fermentation. As for honey, earth honey is the first choice, but since it is too difficult to find earth honey now, brown sugar can be used instead. About water: You can use 4.7L of good water and 2 bottles of water, and the water quality must be good.

Step 2: Wash and dry the fruits, vegetables, plastic containers, knives and chopping boards. Enzymes should not be greasy. Oil pollution will produce amino groups in the process of decomposition, and most amino groups have a bad smell. Firstly, the local honey is dissolved in water, and the two bottles are horizontally divided into three barrels. Chopping and mixing fruits and vegetables can be mashed with a knife, which is more conducive to fermentation. Put the fruit and sugar layer by layer, then add water to the bottle and store it in the shade for more than 6 months.

Remarks:

1. The enzyme should not be exposed to direct sunlight.

2. Enzymes will not expire. The longer the time, the better. Edible enzymes need to be fermented for at least 6 months.

3, need to deflate once a month, don't shake the enzyme hard when deflating, to avoid turbidity.

4. The first deflation will smell of alcohol, the second deflation will smell of acetic acid, and then the real enzyme.