How is the grape processed? Which finished products can the grapes be processed into? I believe that these problems are what many large-scale grape growers want to know, because sometimes they have this condition, not only want to sell fresh fruit, but also want to develop several industrial chains. Let's take a look at the four processing methods of grapes.
First, grape juice
1. Raw material processing: Select grapes with large color, rich and mature, no pests and diseases, wash with water, remove the fruit stalks, place them in a clean aluminum pan, crush them by hand or crush them with a flat tea pot.
2, juice preparation: the aluminum pot containing the raw materials is placed on the fire to heat, the temperature is controlled at about 70 ° C, after 5 minutes, the broken meat in the pot is poured into a layer of gauze filtered, and squeezed by hand Press to increase the juice rate.
3, after the juice treatment: the grape juice produced by adding 200 to 300 grams of sugar per kilogram, stir evenly, and then put on the fire, sterilization at 80 ~ 85 ° C for 20 minutes. While sterilizing, the bottle for the grape juice is placed in another pot for sterilization. After the juice is sterilized, the bottle is hot, the bottle cap is tightened, and then immersed in water at 80 ° C for 20 minutes for sterilization, and the natural cooling can be taken out.
Second, grape preserves
Wash the white large grapes, separate the seeds with a pin, and then cook in sugar water. Start with a simmer and cook, gradually increase the heat, keep stirring, until the basic dry. Add appropriate amount of citric acid before the fire is removed, and add appropriate amount of vanillin according to the requirements of aromatic taste, and mix well after cooling.
Third, grape jelly
Wash the ripe grape fruit and place it in a deep vessel and add water until the whole peel is cracked and the juice is drained and filtered through a fine sieve. Add 0.5 kg of white sugar and 250 g of water to 0.5 kg of juice and cook again until a jelly is formed.
Fourth, fragrant grapes
1. Material selection: Grapes with thick meat, large grain and few seeds are selected, and seven mature harvests are used to eliminate diseases, insects and fruit.
2, pickled: the selected grapes are marinated with 10% salt water for 2 days, when the peel color turns yellow, remove, drain the salt water, and then layer a layer of grapes for 5 days, remove and dry into a grape ring ( It has a salt cream on the surface and can be stored for a long time).
3. Desalting: Before processing, soak the grape ring in cold water for 1 day, then rinse it with running water until the mouth tastes slightly salty, and dry it in the sun until it is half dry.
4, dip: first the water, licorice 5 kg chopped, add water to boil the fragrance (about 15 to 20 minutes), add 15 kg of sugar, 40 grams of saccharin, vanillin 0.5 grams, with 100 kg of spices Water, stand by. Then, 2/3 of the perfume water is taken out, and the semi-dry grape ring is immersed so that the water is sufficiently absorbed to be saturated, and taken out for exposure. The remaining 1/3 of the perfume water is poured into the perfume water soaked in the grape ring, and an appropriate amount of sugar is added to enhance the flavor. Then, the grape ring that has been dried to the semi-dry is immersed in the perfume water, so that the aroma and sweetness are immersed therein, and then the sun is made. Repeat this several times, when the surface of the grape ring is not sticky, mix some refined vegetable oil to keep it moist.
5, finished product requirements: the finished fragrant grape is dark amber or tan, shiny, granules intact, uniform, soft texture, slightly moist, sweet, sour, salty, rich aroma, water content below 18%.
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