The invention discloses a shaddock vinegar preparation method. The method comprises the following steps: 1, washing fresh shaddocks, airing, mechanically peeling, and mechanically beating to obtain a fruit paste; 2, carrying out
enzymatic hydrolysis of the fruit paste obtained in step 1, carrying out bitter removal clarification, and adjusting the
sugar degree; 3, adding
lactic acid bacteria for
fermentation, and adjusting the acidity after
fermentation ending; 4, adding microzyme for
fermentation, and carrying out mash separation after fermentation ending; 5, adding
acetic acid bacteria for fermentation to obtain raw vinegar; and 6, carrying out blending, fining clarification treatment,
centrifuge and pulse electric-field low-temperature disinfection of the raw vinegar, and carrying out aseptic loading. In the invention, the characteristics of
flavor substances comprising the
lactic acid bacteria generating
lactic acid and the like are fully utilized, and a suitable
fermentation condition of the microzyme is created as possible, so the
flavor quality of a product is enhanced; a mechanical fresh fruit pretreatment technology is adopted, so the labor force is avoided, the industrial application compatibility is strong, and the
health condition and the cost are well controlled; and pulse electric-field low-temperature disinfection of a finished fruit vinegar is adopted, so the
flavor loss is greatly reduced.