Method for make seabuckthorn fruit
Seabuckthorn juice Seabuckthorn fruit requires freshness, complete maturity, no pests and diseases, no mildew, excellent flavor, rich aroma and rich juice. After selecting raw materials, it should be cleaned by machinery or hand. Fresh fruit can be squeezed directly with a screw press without crushing. 1 After pressing, mix the pomace evenly and loosely, and then press for the second time. The fruit juice was allowed to stand in the clarifier for a period of time by natural clarification, so that the suspended matter in the fruit juice settled to the bottom. Then, the clear juice of the upper layer is extracted in a plastic bucket, and the clear juice after filter pressing with a plate frame can be directly put into the plastic bucket without sterilization, and 0.04% sodium benzoate is added, and then sent to a cold storage, and the storage temperature is maintained at 4℃-5℃.
Seabuckthorn vinegar will be selected 15kg.
Pour seabuckthorn fruit into a jar, add 22.5kg Daqu, stir up and down with a wooden rake, and ferment at room temperature of 20℃ 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 fruits with excellent quality in 1989 were selected as raw materials, washed with clear water, drained, peeled and seeded to leave 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.