Randia cochinchinensis wine and preparation method thereof
A technology for skin wine and skin meat is applied in the field of mountain yellow skin wine and its preparation, and achieves the effects of abundant raw materials, low price and simple preparation process
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[0022] Below in conjunction with embodiment the method of the present invention is further described.
[0023] A kind of mountain yellow bark wine and preparation method thereof, the specific implementation method is as follows:
[0024] 1. Raw material collection: collect fresh, non-deteriorated hawthorn fruits for later use.
[0025] 2. Raw material processing: clean the fruit of the yellow skin and remove other impurities, then crush the fruit of the yellow skin and remove the core and peel, leaving only the pulp.
[0026] 3. Beating: Beat the fruit flesh of the yellow bark into a pulp.
[0027] 4. Fermentation: Put 0.8-1 catties of distiller's koji into 100 jin of yellow skin meat pulp, mix the koji into the yellow skin meat pulp, mix and stir evenly, then place it in a container, and seal the container mouth for anaerobic fermentation 2 ~3 months.
[0028] 5. Brewing: After fermenting and completely dissolving into fruit juice, the Huangpi meat pulp is brewed into Huangpi
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