White rice vinegar is made of high acidity puree vinegar processed by a special process. It is colorless and clear, body clarified, and sweet and sour. It is widely used in the food processing industry.

The acetic acid content of the unit is higher than that of normal vinegar and is used to dilute to the appropriate concentration according to the acidity during the catering seasoning. For example, if 20° rice vinegar is used for general seasoning, it needs to be diluted 4-5 times with water.

 

   

20° Rice Vinegar VS Traditional Rice Vinegar

 

     

Similarly, as a natural brewed food, the biggest difference between 20° rice vinegar and traditional rice vinegar is that it has a high acidity, does not add any additives, and has high concentration, strong solubility, strong bactericidal power, and good preservation effect. It can be used directly or diluted into different concentrations of vinegar as needed, which can save transportation, storage and procurement costs.