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Updated: April 30, 2025
The straw should be weighted down in the water so that no part of it remains above the level of water. The next stage is pasteurization. Water must be boiled to a temperature of 80 to 85oC. When bubbles appear, the soaked straw, surrounded by the cloth bags, should be weighted down and fully immersed in water. The bubbles will disappear when the straw is immersed and then reappear.
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