Seabuckthorn vinegar
Pour the selected 15kg seabuckthorn fruit into a jar, add 22.5kg Daqu, stir it up and down with a wooden rake, and ferment at room temperature of 20℃ for 15 days. Mix the fermented seabuckthorn fruit with 175kg bran, crush it with a pulverizer, put it in a jar and stir it evenly for the second fermentation. At this time, the temperature should not exceed 40℃. In order to avoid high temperature, the fermentation is completed every day 1 time, about 10 day. Put the fermented seabuckthorn fruit into a vinegar-drenching tank to drench vinegar, and soak the vinegar residue after the first vinegar-drenching for 65438±00h hours for the second vinegar-drenching. The finished product is brownish yellow, slightly turbid, fragrant, sour and slightly astringent.
Seabuckthorn jam
Seabuckthorn fruit with good quality in 1989 was selected as raw material, washed with clear water, drained, peeled and removed seabuckthorn seeds, leaving pulp, and 66.5 kg of filtered 75% sugar water (50 kg of sugar and 0/6.5 kg of water/kloc-0) was added to every 50 kg of pulp juice. Sugar water can be added twice, that is, half of the sugar water is poured into an acid-resistant special pot and boiled, then the pulp is added and boiled for 20 minutes. When the pulp is transparent, add the remaining sugar water, boil for 25-30 minutes until the soluble solid content of the pulp reaches over 68%, and then can. After installation, it is best to seal it with a sealer and sterilize it in steam or water at 100℃ for 5-20 minutes. After cooling, dry the water, and put it into storage after inspection. The finished pulp is orange-yellow, shiny and uniform, free of impurities such as sugar crystals and fruit stalks, with seabuckthorn flavor and no peculiar smell. Immediately treat the picked young leaves of Hippophae rhamnoides. If they cannot be completely treated immediately, they can be spread evenly in a cool and clean room with a temperature less than 25℃, and the spread thickness should not exceed 10cm. Manually de-enzyming, tilt the wok, fry quickly, turn it evenly, shake the fish thoroughly, the temperature of the wok is about 200℃, de-enzyming 10min, so that the smell of grass disappears. After the tea leaves are dried, they are spread and dried, and then they are held together by hand by using the residual heat of the leaves and rolled forward to make the leaves into strips. When kneading, press hard in the order of light, heavy and light, and push in one direction. Knead for 25 minutes to 30 minutes, and the hand-holding process is completed. Put the rubbed leaves into the pot, stir fry with both hands in the pot, spread the leaves a few times to make them evenly heated, and repeat for 20 minutes. When the leaves are first fried to be elastic and prickly, they can be taken out and spread to dry to make them moist and soft, and then the spread leaves are poured into a pot and re-fried at a temperature of about 90℃. Start gently and apply force evenly until the leaves get hot. Finally, put the leaves in a bag and store them in a dry and tasteless room.
Seabuckthorn wine
Choose fully mature seabuckthorn fruit, and it is best to harvest it from February 65438 to March of the following year. After harvesting, it should be sorted to remove impurities, not too thick. Crush the seeds with a pulverizer. Don't crush the seeds, otherwise it will affect the quality of seabuckthorn wine. Put the fruit pulp into a tank with a volume of 80% of the container, and then add 50mg/L of sulfur dioxide at one time. Inoculate artificial yeast and stir well. The fermentation temperature is controlled at 65438 08℃-23℃. If the sugar content in the fermentation process is low, 10% sugar solution can be added, and the main fermentation is finished after 14 days. After the main fermented raw wine is separated, it is put into a tank, the capacity of which is 90% of that of the container, and the fermentation temperature is controlled at about 23℃ until the fermentation stops, and then different barrels are put into the container. In order to prevent oxidation, the tank mouth should be sealed and transferred to the aging stage for more than half a year. Then adding 0.0 15% slurry and 80mg/L sulfur dioxide, and naturally freezing at low temperature in winter for 7 days to 15 days. Pump the clarified top wine into other containers. Because the upper seabuckthorn wine contains seabuckthorn oil, it can be extracted by a high-speed separator or distilled as the bottom of the wine. After the management index is detected, the cotton cake is filtered by diatomite filter to get the finished product. The finished product of seabuckthorn wine is golden in color, clear and transparent, free of suspended matter and sediment, sweet and mellow in taste, sweet and sour and refreshing, and has a unique typical flavor of seabuckthorn fruit wine.