Grape vines
1, raw material selection
Grapes used in the processing of grape vines should be harvested at a maturity of over 90%. It is best to choose a light-colored variety.
2, cutting and rinsing
Remove the rot, the pests and diseases, and the overgrown, too small grape fruit, and then cut the ears into spikelets. Rinse with running water for 2 - 3 minutes, then soak for 3 - 5 minutes with 0.05% potassium permanganate solution, then rinse with water until the water is light.
3, picking hot blanching
When granulating, it should be graded according to size. Do not remove it. Then bake the grape granules in boiling water (about 70 °C) for 1 - 2 minutes, then rinse in cold water to cool.
4, sugar system
It is the process of infiltrating the sugar into the sugar liquid with increasing concentration. Generally, it is not co-cooked with the sugar liquid. After 3--4 days, the grape is full of sugar and becomes transparent. Specific steps: 20-30 kg of white sugar per 50 kg of grapes, one layer of fruit is marinated in sugar, the last layer is covered with sugar to cover the fruit surface, after immersion for 24 hours, the sugar liquid is filtered out, and 10 is added to the filtrate. The kilogram of white sugar is boiled and dissolved, and then poured into the fruit for 24 hours. This is repeated twice more, with the first dipping for 4-6 hours and the second dipping for 24-48 hours until the grapes are transparent.
5, baking
The grapes are gently removed, the sugar liquid is drained, placed in a pan and flattened, and the first baking is carried out at a temperature of 60--65 ° C for 6-8 hours. When the water content in the grapes is reduced to 24% - 26%, the baking tray is taken out, and the second baking is performed after proper reshaping. The temperature is controlled at 55--60 ° C, about 4-6 hours of baking, and the water content drops to about 18% (when the hand touches the product does not stick to the hand), the room can be dried. During the baking process, it is necessary to pay attention to timely ventilation and tidal (usually 3 to 4 times, each time for 15 minutes) and rewinding to facilitate drying.
6, back to soft mix
The baked product is placed indoors for 12-24 hours, and the unqualified products such as dry and black are removed. The citric acid of glucose is separately ground into fine powder and mixed evenly according to a certain ratio (generally 40:1). The softened raisins roll in the powder and can be packaged after drying for 12 hours.
7, finished packaging
Use non-toxic plastic bags to pack according to different specifications of 100g, 200g, etc., sealed or sold or placed in a cool dry place.
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