Synthetic vinegar, also known as vinagrette, is diluted with edible glacial acetic acid. Its vinegar flavor is great, but no fragrance. Glacial acetic acid has a certain corrosive effect on the human body, and it should be diluted when used, and it is generally stipulated that the content of glacial acetic acid should not be more than 3 -4%. This kind of vinegar does not contain all kinds of nutrients in vinegar, so it is not easy to be moldy and deteriorate; however, it can only be flavored because it has no nutritional effect, so if there is no special need, it is still better to eat vinegar. Vinegar essence production method: use potato instead of grain to make vinegar essence, not only high yield, but also low cost and good quality. 1. Raw material processing: take fresh and no mold, no germination, the fruit of the larger potatoes as raw materials, wash and clean with water, measure and prepare for use. 2. Cooking sterilization: Move the washed potatoes into the crusher and crush them into small pieces, then load them into the cooking pot with one half of water and cook them for 30 minutes, keeping the temperature of the pot at 120~125℃ during cooking. 3. Liquefaction, saccharification: the cooking material will be stirred and cooled, in the pot temperature of 70 ℃ to add 0.5% of the liquefaction enzyme, continue to stir and cool, when the material by the paste into a liquid, the boiler temperature is controlled at 60 ℃ or so, still non-stop stirring, and then add 1% of the saccharification enzyme, insulation for 1 hour. 4. Filtering, fermentation and alcoholization: the above saccharification of the material loaded into the filtering machine filtering, set the filtrate. Pour into the fermentation tank, add 1.5% of the wine yeast and stir constantly, the temperature is controlled at 52-55 ℃, fermentation 48-60 hours. Then add 1.5% of vinasse yeast in the fermented material and ferment for another 50-55 hours. 5. Decompression, distillation, packaging: As the material contains about 60% water, the water must be evaporated. After depressurization, evaporation, concentration, you can get the finished product of vinegar essence. Because of its large hygroscopicity, it is suitable to use wide-mouthed container to dry and seal the package. Scientific name glacial acetic acid, is the residue after the volatilization of alcohol. It has strong corrosiveness. General vinegar acetic acid concentration is below 7%, but the use of vinagrette can be more than 45%. It can cause burns in the mouth and esophagus. It is harmful to human body. It is better not to eat. /view/930323.htm Vinegar essence of medical home oil, salt, sauce, vinegar, all have a health care role. The cheapest, when it comes to vinegar essence, every 500 milliliters is only more than a dollar. Vinegar essence by edible acetic acid blended with water, acidity is about four times that of rice vinegar, can be directly coated in the affected area, there is no harm to the skin, the killing of bacteria and mold, inhibitory effect, no less than garlic and many expensive medicines. A bottle of vinegar essence at home, food, use of both, each time the cost is only a penny or two, is the first choice of the poor