PROCESS OF PRODUCING NATURAL VINEGAR FROM CACAO BEANS SWEATING DURING FERMENTATION

摘要

The utility model which relates to the production of natural vinegar from cacao beans sweating during fermentation following the procedure: (a) harvesting of ripe cacao pods; (b) washing the cacao pods thoroughly; (c) breaking the pods and scooping the seeds; (d) pouring the 10 kg fresh beans to the fermentation box; (e) covering the fermentation box with banana leaves and jute sack; (t) collecting of cacao beans sweating using a clean container with cover; (g) filtering and pouring of the collected cacao beans sweating in the sterilized clean bottle; (h) pasteurizing of the bottle filled with sweating; (i) simmering of the bottle with sweating for 30 minutes in a low fire; (j) Cooling and filtering the simmered bottle with sweating; (k) pouring of the filtered sweating into sterilized wen tight bottle and store in a undisturbed dark spot.