(1) technological process of fruit vinegar. Raw materials → crushing → heat treatment → saccharification → alcohol fermentation → acetic acid fermentation → vinegar soaking → sterilization → aging, filtering → packaging → finished products.

(2) Proportion of raw materials for fruit vinegar fermentation. 500 kg of apples, 75 kg of bran, 0/5 kg of salt/kloc-,50 kg of chaff, 0.2 kg of glucoamylase, 0.5 kg of yeast for fruit wine and 0.5 kg of active acetic acid bacteria for fruit vinegar.

(3) Specific operation methods. Remove the rotten part of the fallen fruit, put it in clear water and mash it into a paste. The crushed paste was heated to 80℃ in an iron pan, sterilized for 30 minutes, then cooled to 45℃, and saccharified with glucoamylase. When the temperature drops to 28 ~ 30℃, dry yeast special for fruit wine is added, and then alcohol fermentation is carried out. In the process of alcohol fermentation, the temperature should be measured regularly, and the fermentation temperature should not exceed 35℃. Alcohol fermentation usually ends after 6 ~ 7 days. Add bran and acetic acid bacteria activated by 3% ~ 4% alcohol solution for 65438 0 hours, mix them evenly, and then mix them into chaff for solid acetic acid fermentation in vats. When mixing salt, mix salt and fermented acetic acid evenly and compact. Finally, sprinkle 1 layer of covering salt on the surface layer and store it for 2-3 days to achieve the goal of after-ripening. Then soak in cold boiled water and pour vinegar. Soaking time 1 day and night, and soaking twice. Mixing the vinegar obtained twice, heating to 65℃, sterilizing for 25-35 minutes, canning, sealing and aging for 2-3 months. After aging, take it out and filter it with 4 layers of gauze to get the finished vinegar.