First, strawberry juice: Choose a ripe strawberry fruit and clean it, put it in a juicer to separate the juice, or put it into a container and mash it into a slurry manually. Pour it into a stainless steel pan or aluminum pan, add a little water and boil it quickly. Cool away from the fire, wait 5-6 minutes, filter with 3 to 4 layers of gauze, and use the appliance to help squeeze the juice. Then add 300 to 400 grams of sugar per kilogram of filtrate and add 2 grams of citric acid to the material. Stir it evenly. Place the juice in a sterile bottle or jar, seal it, and put it in hot water at 85°C. It is sterilized for 20 minutes, and it is cooled naturally after it is taken out. After 7 days, it can be listed or stocked after it passes the inspection.
Second, the strawberry vinegar: The residual strawberry rinse, or fruit juice squeezed juice into the pot and add a small amount of water, low heat boiled into a thin paste. After the fruit paste is allowed to cool, place it in a cylinder, add a suitable amount of baking powder, seal the container, and allow it to naturally ferment for 5 to 7 days. A reddish-brown solution will appear on the upper layer of the container. After filtration, the clear liquid is taken. It is a rich aroma of vinegar.
3. Strawberry Wine: (1) Rinse thoroughly ripened berries and add sugar in a ratio of 10:1.5 for fruit and sugar. After mixing, place in glaze jars for fermentation and stir every 2 hours until the fruit sinks. , temperature drops so far. Then blend the liquor with discretion, so that the wine can reach 10 to 30 degrees. (2) The clean berry was impregnated with liquor in a 2:1 ratio. After 15 days, the filter residue was soaked for 15 days. Before installing the altar, add sugar, cold boiled water, and a trace of citric acid as appropriate. Adjust the wine to 13-30 degrees, 10 degrees of sugar, and 0.3 degrees of acidity. This will make the strawberry wine bright, mellow, and unique.
Fourth, strawberry tarts: The production of fruit juice, fruit wine left after the pulp slag and broken fruit, into the beater crushed into a fine slurry for use. Pour the slurry into the container, add appropriate amount of starch and water, stir it evenly to prevent agglomerate from sedimentation, and then add 30% to 50% of the amount of white sugar, traces of citric acid, and preservatives. Take the slurry and put it in a pan. Heat and concentrate. When it is thick, it can be panned. Pour it into a clean box or stainless steel plate and press it into a block about 4 to 5 mm thick. Drying in a drying room or oven, the temperature is 65 °C ~ 75 °C, bake to not sticky, Microsoft is not hard when appropriate. The dried fruit should be taken out in time, sent to the packing room, separated from the container, and cooled with an electric fan.
Five, five-flavored raspberry: Take 10 kg of fresh strawberries, remove the fruit pedicle, sepals, clean, put in boiling water and scald for 2-3 minutes, quickly remove and rinse with water, drain the water and pour into the cylinder, add Mix 1 kg of salt and soak for 5 days. Turn it once a day. Then filter out the water, add licorice powder, ginger powder each 150 grams, sugar 5 grams, 20 grams of citric acid and mix, stains 5-7 days, remove and sprinkle appropriate amount of allspice, drying or drying to dry to make.
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