The improved technology for fruit vinegar production was introduced. Using organic fruits as raw materials, the liquid fruit wine was fermented with puffing organic rice to regulate sugar degree.
概述了果醋生产工艺的技术改进方法，以有机水果为原料，用膨化的有机大米调节糖度，对液态果酒进行发酵；
Mixed Organic Salad, Tomatoes Confit, Radish, Carrots and Fruit Vinegar Dressing.
什锦有机色拉配干番茄，小萝卜，胡萝卜和果醋汁。
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