Tashan Pomegranate [Anhui Huaibei Specialty]

What is Tashan pomegranate? Authentic Anhui Huaibei specialty: Tashan pomegranate

Content summary:Do you want to know what Tashan pomegranate is? This article is a detailed introduction toAnhui Huaibei specialty - Tashan Pomegranate. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tashan Pomegranate. The full text takes about 6 minutes to read, mainly including the basic introduction of Tashan Pomegranate and its nutritional value? What are the product characteristics of Tashan pomegranate? How did the history of Tashan pomegranate come about? The production method of Tashan pomegranate, etc

Basic Introduction to Tashan Pomegranate

Tashan Pomegranate is produced in Tashan, Lieshan District, Huaibei City. It has been planted for thousands of years and there are still over a thousand acres of ancient pomegranate trees from the Ming and Qing dynasties in the Tashan Ten Thousand Acre Pomegranate Garden. Lishan District of Huaibei City vigorously develops efficient agriculture and ecological tourism, strengthens the pomegranate industry, and has been rated as one of the six major pomegranate bases in China and a soft seed pomegranate base in China

Tashan pomegranate, with green skin and soft seeds, green yellow skin, red or light red on the sunny side, and thin skin. The seeds are pursuer shaped, with large, reddish white grains and small, soft nuclei. There is plenty of juice, strong sweetness, and superior quality

Method of making Tashan pomegranate

Pomegranate wine

Ingredients: Fresh pomegranate, rock sugar, gauze, glass bottle, appropriate amount each

Operation: First, wait until after October, when the pomegranate is fully ripe. Choose fresh and plump pomegranates, wash the outer skin clean, peel off the pomegranate seeds, and remove the film completely. Squeeze out the pomegranate juice, but do not use a blender to crush it. If the seeds inside are crushed, it will affect the taste of the wine. Generally, it can be crushed with a rolling pin. Then pour the crushed pomegranate into a bottle and start the first fermentation. Do not use a completely sealed bottle, fill it to 7% full

After the wine is made, it doesn't have too much sweetness. I roughly put it in, and the sugar should not be too little, otherwise it will spoil easily. After that, there is a secondary fermentation, which takes about 20-25 days. After secondary fermentation, filter the liquor with gauze, fold the gauze several layers, and fully filter out the wine residue. After filtration, put it in a sealed bottle and let it sit at low temperature for three months