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山西省清徐老陈醋厂是全国闻名的企业之一,生产历史悠久,产品行销全国28个省市,批量出口香港、日本等地。然而长期以来,清徐醋厂一直采用露天大缸陈酿老陈醋工艺,夏日晒,冬捞冰,需要经过一年漫长时间的陈酿,才能使醋的浓度达到18BE,酸度达9.5g/ml以上。传统的陈酿方法,生产周期长,占地面积大,卫生条件差,挥发酸损失高,企业资金周转慢,不能满足市场的需要。
Shanxi Qingxu old vinegar factory is one of the famous enterprises in China. It has a long history of production. Its products are sold in 28 provinces and cities throughout the country and exported to Hong Kong, Japan and other places in batches. However, for a long time, the Qingxu vinegar factory has been using the open-air vat aging vinegar technology, summer sun, winter fishing ice, need to go through a year of long aging, in order to make the concentration of vinegar to 18BE, acidity of 9.5g/ml or more . The traditional method of aging has a long production cycle, a large area, poor sanitary conditions, and high losses of volatile acids. The company’s capital turnover is slow and cannot meet the needs of the market.