Top Quality Hawthorn Vinegar

The processes of manufacturing hawthorn vinegar

1. Hawthorn processing.

Select highly mature hawthorns and remove rotten fruits, impurities, and insect-eaten fruits. In particular, insect-eaten fruits must be strictly removed because they will make the product bitter. Wash away the soil on the surface of the fruit with clean water, remove and drain, and then use a large rolling throw squeeze crusher to crush the hawthorn without breaking the core.

2. Alcoholic fermentation.

Add an appropriate amount of pectinase to the crushed hawthorn, then add starch saccharification liquid about three times the weight of the fruit, adjust the sugar content to 15% to 16%, then add 5% to 7% yeast culture medium, stir evenly, and control the temperature at 20-25℃ for alcoholic fermentation. The main fermentation period begins 2 to 3 days after inoculation, and the main fermentation lasts for about 3 to 4 days. During this period, the yeast ferments vigorously, releases a lot of heat, and the product temperature rises quickly. At this time, pay attention to taking measures to reduce the product temperature, and continue fermentation after the main fermentation is completed. About 4 days to promote further conversion of residual sugar into alcohol. The entire fermentation period takes about 10 days.

3. Hawthorn soaking.

First, add twice as much 35% edible alcohol to the crushed hawthorn, soak it for 10 days, stir it several times a day, and filter it to obtain the alcohol soaking liquid. Add 2 times the water and an appropriate amount of pectinase to the pomace, heat it to 50°C for 2 to 3 hours to promote hydrolysis of the pectin material, and then boil it for 30 minutes to dissolve as much of the nutrients in the hawthorn as possible.

4. Acetic acid fermentation.

Mix the alcohol fermentation mash, alcohol soaking liquid and boiled mash, stir in bran and rice husk, and add acetic acid fermentation. The moisture content of the mixed raw materials for acetic acid fermentation is controlled at about 60%, and the alcohol content is 6% to 8%. During acetic acid fermentation, the room temperature is 25-30°C, and the product temperature is controlled at 39-41°C, not exceeding 42°C. The tank should be inverted once a day to loosen the acetic acid fermented grains, supply the acetic acid bacteria with sufficient oxygen, and dissipate heat. After 12 to 15 days of acetic acid fermentation, the product temperature begins to drop. Samples should be taken every day to measure the acetic acid content in the vinegar fermented grains. When the fermentation temperature drops to 31 to 33°C and the acetic acid content no longer increases, it means that the acetic acid fermentation has ended. .

5. Pour vinegar after cooking.

The fermented fermented grains of vinegar should be salted and baked by adding 1.5% to 2% of salt. First, sprinkle half of the salt on the fermented grains of vinegar, mix the upper half of the vinegar in the tank, and move it into the empty tank. The next day, add the other half of the salt with the bottom half of the vinegar. Mix the vinegar and fermented grains in a jar and mix them into a jar. After 2 to 3 days of cooking, vinegar can be poured on them. Three sets of leaching methods are used to drench the vinegar, that is, soak the vinegar fermented grains with second leaching vinegar for 8 to 10 hours to filter out the first vinegar, soak the first dregs with vinegar for 4 to 5 hours to filter out the second leaching vinegar, and soak the second dregs in water for about 2 hours to filter out the third leaching vinegar. Drizzle with vinegar.

We are a manufacturer and supplier of hawthorn vinegar of top quality. We are expecting a long-term cooperation with all potential customers. Besides, we also supply dried fruit like dried apple rings, preserved fruit like preserved peach halves, food ingredients like Sichuan peppers and strawberry powder etc.

Quick Details:

Packaging: Bottles inside carton boxes

Place of Origin: Shanxi, China

Shelf Life: 24 months

Product Type:

Brand Name: Longyanjing

Processing Type: Brewed

Purity (%): 100 %

Weight (kg):0.26 kg

Product name: Black vinegar

Packing  12bottle/carton

Taste: Sour

Brand     Longyanjing

Grade     Top Grade

Volume: 200 Ml/Bottle

Use cooking

Style: Liquid Food Seasoning

OEM: Acceptable

Materials: hawthorn, water

Packaging and delivery

Packaging Details        : 12bottles/carton,

FAQ

1>    What’s your MOQ?

Actually we don’t have a MOQ. No order is too small or too big for us.

2>    What’s your supplying capacity?

We can supply 20,000 tons per year.

3>    What’s the lead time?

Generally within 30 days for an order less than 10 containers.

4>    What’s your payment terms?

Our preferred payment terms is 30% prepayment and balance to be paid upon sight of B/L. Anyway, this is Negotiable.

5>    What’s your packaging?

Normally we use glass bottles inside carton box. Anyway, we can package as per customer’s requirements.

6>    What other products do you sell?

We also sell include fried shiitake mushrooms, yellow wine, and food ingredients like black vinegar etc.

6. Sterilization and aging.

The first vinegar and part of the secondary vinegar are mixed to produce the finished product. The raw vinegar liquid is heated to 75-85°C for 15-20 minutes to sterilize and kill enzymes to extend the shelf life of hawthorn vinegar. The sterilized vinegar liquid is stored in a large vat. Medium aging for 3 to 6 months. The sediment is removed from the aged vinegar liquid, and the supernatant liquid is taken for filling to obtain the finished hawthorn vinegar.

5.     Our advantages：

1>. Our company is located in Yuncheng City, Shanxi province, where is the largest fruit produce base for apples, peaches and pears etc in China. We have sufficient raw material supply, which ensures our products of fine quality and competitive price.

2>. We are a manufacturer and have our own orchard and plant. Our productivity for hawthorn vinegar each year is over 20,000 tons.

3>. The fine product quality, timely delivery and good service have won our company a good reputation in this field.