Grape four processing methods

Grape four processing methods

Grape juice 1. Raw material processing. Use grapes with large color, full ripeness, no pests and diseases, wash them with clean water, remove the stems, place them in a clean aluminum pot, and squeeze them one by one by hand or crush them with a flat bottom tea jar. 2. Preparation of juice: The aluminum pan with raw materials is placed on a fire and heated. The temperature is controlled at about 70°C. After 5 minutes, the crushed pulp in the pan is poured into a 4-layer gauze, filtered, and squeezed by hand. Press to increase the juice yield. 3. Juice processing. The prepared grape juice is added with 200-300 grams of sugar per kilogram, stirred evenly, placed on the fire, and sterilized at 80° C.-85° C. for 20 minutes. At the same time as sterilization, the bottle used to hold the grape juice is placed in another pot for sterilization. After the juice is sterilized, it is bottled hot, tightened tightly, then placed in 80°C water for 20 minutes, sterilized, and then taken out and cooled. Grape preserves Wash the large white grapes, separate the seeds with a pin, and cook in sugar water. Start with a slow fire, gradually increase the fire, continue to stir, until the basic dry. Add appropriate amount of citric acid before removing the flame, and add appropriate amount of vanillin and mix according to the requirements of aromatic flavor. After cooling, it is a preserve. Grape Jelly Wash the ripe grape fruit in a deep vessel and add water to cook until all the peels are cracked and flow out of the juice and then filtered with a fine sieve. Add 0.5 kg of sugar and 250 g of water to 0.5 kg of juice, and cook until the jelly is formed. Fragrant Grapes 1. Selection of materials: Select a grape with thick flesh, large grains, and few seeds. Harvest it seven times, remove disease, insects, and hurt fruit. 2. Pickled: The selected grapes are marinated with 10% salt water for 2 days. When the skin color is yellow, remove it, drain out the brine, and then salt the grapes on a layer of grapes for 5 days. There is salt on the surface, can be long-term protection 3. Desalting: processing before the bad grapes will be soaked in cold water for 1 day, and then rinse with flowing water until the taste taste slightly salty, in the sun to dry to the semi-dry. : The first batch of water, the licorice 5 kg chopped, add water to savor (about 15-20 minutes boiled), add sugar 15 kg, 40 grams of saccharine, 0.5 grams of vanillin, dubbed 100 kg of spice water, stand by Then, remove 2/3 of the aroma water, immerse the semi-dry grapes badly, make it fully absorb the feed water to saturation, take out and expose, then pour the remaining 1/3 of the aroma water into the vine-soaked aroma water. Add some amount of sugar to increase the flavor, then dip the sun-dried grapes into the spice water, soak the aroma and sweetness, and then dry it. , Stir in some refined vegetable oil to maintain a certain degree of moisture. Or brown, shiny, full particles, uniform, soft texture, feeling slightly moist, sweet, sour, salty, aroma, moisture content below 18%.

Leafy Vegetables

Leafy Vegetables,Long Cabbage,Frozen Cabbage

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