20% White Vinegar

Advantages

Clear and transparent body with light yellow and mellow flavor and taste.

Strong bactericidal power, good preservation effect, wide application, low storage and transportation cost.

Pure natural fermentation, strong solubility, high concentration, and no toxic side effects.

Applications

1. Food industry

Used in the production of vinegar, sauces and compound condiments to enhance flavor, keep fresh, and prevent spoilage, such as ketchup, salad dressing, mayonnaise, mustard sauce, flavor vinegar, and so on.

Used in the catering industry. It can be directly used in Chinese food and Western food after dilution.

Used in pickled vegetables and poultry feet processing industries. You can use high acidity white vinegar to pickle cucumbers, beans, cabbage, peppers, radishes, ginger, garlic and other fruits and vegetables.

Used to the fish processing industry. Using high acidity white vinegar to wash fish can achieve excellent sterilization, deodorization and antiseptic effects.

Used in vinegar beverages and health care vinegar.

2. Pharmaceutical Field

High acidity white vinegar can be used as a dissolving agent, extraction mixing agent for certain Chinese medicines. It can also be used to treat fungal skin diseases.

3. Cleaning

As a natural, effective, cheap, pollution-free cleaner, detergent, and disinfectant, high acidity white vinegar can be used to scrub kitchen utensils, floors, glass, etc. It is safe, environmentally friendly and has no chemical residue.

4. Agriculture

It can be used as an agricultural production enhancer or herbicide.

Cases

1.It is used in the production of tomato sauce to enhance flavor, preserve freshness and prevent spoilage. Adding high-acid vinegar to tomato sauce can reduce its overall pH value and create an acidic environment that is not conducive to the survival of microorganisms, thereby extending the shelf life of tomato sauce and reducing the risk of deterioration caused by microbial growth during storage and sales. Secondly, tomato sauce itself needs to have a certain acidity to balance its sweetness and the flavor of the tomato itself. High-acid vinegar can give tomato sauce a distinct and strong sour taste. This sour taste is not single and bland, but can be intertwined with the natural fruity aroma and sweetness of tomatoes to form a rich flavor layer. Finally, stabilize the sauce. When making tomato sauce, high-concentration vinegar has a higher viscosity, which can effectively prevent the tomato sauce from separating or precipitating during storage.

2. Applied to pickled dishes. First of all, from the perspective of the persistence of sourness, compared with traditional pickled dishes, the sourness of pickled dishes made with natural brewed vinegar can be retained in the food for a longer time. Secondly, the taste of food pickled with natural brewed vinegar is obviously richer and more diverse. Because natural brewed vinegar undergoes a series of processes such as complex microbial fermentation during the brewing process. It contains a variety of flavor substances and active ingredients. When pickling food, these substances will blend with the ingredients of the food itself. So when tasting food, we can not only feel the original texture and flavor of the food, but also taste the mellow and lingering charm brought by natural brewed vinegar. Finally, natural brewed vinegar contains more abundant organic matter, including various amino acids, organic acids, vitamins, etc. During the pickling process, these organic substances can better penetrate into the food, so that we can take in more nutrients while eating pickled food. Therefore, food pickled with naturally brewed vinegar not only brings us a richer taste experience, but is also better in terms of nutrition and health.