| 摘要 |
A process of producing Tibig vinegar from Tibig (Ficus nota) fruit comprising the steps of: preparing the ingredients by gathering, cleaning and washing the matured fig fruit thoroughly; mixing 8 kilos of fig fruit into 8 liters water in suitable cooking container, preferably enamel wares and stainless steel except aluminum wares; boiling the mixture into 30 minutes; straining the mixture separating the pulp from the fruit extract; adding 1 cup light brown sugar for every 4 cup of fruit extract; simmering the said mixture until sugar dissolve; cooling the mixture until lukewarm; pouring the said mixture in a suitable storage bottle container tightly covered with sterilized gauze; aging the solution for 1 week; adding 1 cup of mother vinegar for every 4 cups of the mixture; aging the mixture for 1 month; and packaging of the vinegar product in sterilized bottles. |
