material: pomegranate. Accessories: sulfur dioxide, pectinase. Accessories: essence. Practice: 1. Wash, peel, crush and squeeze the selected pomegranate, add sulfur dioxide while crushing, and separate the pomace. 2. Add pectinase to clarify the pomegranate juice after the pomace is separated, and then filter it. 3. The filtered pomegranate juice is mixed with essence and concentrated. 4. The concentrated pomegranate juice is bottled and sterilized by pasteurization.

Technology: juicing

Taste: sour and sweet

Ingredients:

Cooking steps:

1. Wash, peel, crush and squeeze the selected pomegranate, add sulfur dioxide while crushing, and separate the pomace

2. Add pectinase to the pomegranate juice after separating the pomace for clarification. Then filter

3. Mix the filtered pomegranate juice with essence and concentrate

4. Bottle the concentrated pomegranate juice and pasteurize it.

Cooking tips:

The fruit is large and colorful, and the exocarp is wrapped in a bag of sweet and crystal-clear granular fruit, which contains sugar and acid, and contains twice as much vitamin C, phosphorus, iron and pear as apples and pears. Its fruit is rich in pomegranate, warm and astringent, moist and astringent, and has very high medicinal value. It is used to treat gastrointestinal diseases, hypertension and coronary heart disease. Peel can stop dysentery and diarrhea, petals can stop bleeding, leaves can cure eye diseases, and skin can also be used to make tanning materials and natural dyes. Its gorgeous flowers are like fire, and the flowering period is long. It can be used as a tree species in courtyard greening and has great ornamental value.