At present, Shandong's grapes have matured and come onto the market. In addition to fresh food, the grape-producing areas can also be used for processing. This will not only make full use of the grape's resources, but also increase the added value and increase economic efficiency. Here are four grape processing methods for readers to choose. - editor of grape juice
1. Raw material treatment: Use grapes with large color, density, full maturity, no pests and diseases, rinse with clean water, remove stems, and put them in a clean aluminum pot. Squeeze one by one by hand or crush it with a flat-bottomed tea bottle.
2. Preparation of fruit juice: The aluminum pan with raw materials is placed on the fire and heated. The temperature is controlled at about 70°C. After 5 minutes, the broken pulp in the pan is poured into a 4-layer gauze, filtered, and squeezed by hand. Press to increase the juice rate.
3. Post-processing of juice: The prepared grape juice is added with 200-300 grams of sugar per kilogram, stirred uniformly, placed on the fire, and sterilized at 80-85 DEG 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 heat, 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.
Grapes
1, the choice of materials: the use of meat thick, large grain, seed less grapes, seven mature harvest, remove disease, insects, wounds.
2. Pickled: The selected grapes are marinated with 10% salt water for 2 days. When the skin color is yellow, remove it, leach out the brine, and then layer a layer of grapes to salt for 5 days. Remove and dry the grape rings into the rings ( Salt cream on the surface for long-term preservation).
3, desalting: before processing, put the grape rings in cold water and soak for 1 day, and then rinse with flowing water until the taste is slightly salty, and dry in the sun until it is half dry.
4, dipping material: the first batch of water, the licorice 5 kg chopped, add water to savor (about 15 to 20 minutes to boil), add sugar 15 kg, 40 grams of saccharine, 0.5 grams of vanillin, dubbed 100 kilograms of spices Water, stand by. Then, 2/3 of the fragrance water was taken out, and the semi-dried grape rings were immersed so that they sufficiently absorbed the feed water to saturation and were taken out and exposed. Then pour the remaining 1/3 of the aroma water into the spice water soaked in the grape rings and add a proper amount of sugar to enhance the flavor. Then, the sun-dried grape rings were immersed in aroma water, so that the aroma and sweetness were immersed therein and then dried. Repeat this several times until the surface of the grape rings is not sticky. Mix some refined vegetable oil to maintain a certain degree of moisture.
5, finished product requirements: the system of good grape amber or dark brown color, shiny, granules complete, uniform, soft texture, moist, sweet, sweet, sour, salty, aroma, water content below 18%.
(China plus ten thousand)
1. Raw material treatment: Use grapes with large color, density, full maturity, no pests and diseases, rinse with clean water, remove stems, and put them in a clean aluminum pot. Squeeze one by one by hand or crush it with a flat-bottomed tea bottle.
2. Preparation of fruit juice: The aluminum pan with raw materials is placed on the fire and heated. The temperature is controlled at about 70°C. After 5 minutes, the broken pulp in the pan is poured into a 4-layer gauze, filtered, and squeezed by hand. Press to increase the juice rate.
3. Post-processing of juice: The prepared grape juice is added with 200-300 grams of sugar per kilogram, stirred uniformly, placed on the fire, and sterilized at 80-85 DEG 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 heat, 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.
Grapes
1, the choice of materials: the use of meat thick, large grain, seed less grapes, seven mature harvest, remove disease, insects, wounds.
2. Pickled: The selected grapes are marinated with 10% salt water for 2 days. When the skin color is yellow, remove it, leach out the brine, and then layer a layer of grapes to salt for 5 days. Remove and dry the grape rings into the rings ( Salt cream on the surface for long-term preservation).
3, desalting: before processing, put the grape rings in cold water and soak for 1 day, and then rinse with flowing water until the taste is slightly salty, and dry in the sun until it is half dry.
4, dipping material: the first batch of water, the licorice 5 kg chopped, add water to savor (about 15 to 20 minutes to boil), add sugar 15 kg, 40 grams of saccharine, 0.5 grams of vanillin, dubbed 100 kilograms of spices Water, stand by. Then, 2/3 of the fragrance water was taken out, and the semi-dried grape rings were immersed so that they sufficiently absorbed the feed water to saturation and were taken out and exposed. Then pour the remaining 1/3 of the aroma water into the spice water soaked in the grape rings and add a proper amount of sugar to enhance the flavor. Then, the sun-dried grape rings were immersed in aroma water, so that the aroma and sweetness were immersed therein and then dried. Repeat this several times until the surface of the grape rings is not sticky. Mix some refined vegetable oil to maintain a certain degree of moisture.
5, finished product requirements: the system of good grape amber or dark brown color, shiny, granules complete, uniform, soft texture, moist, sweet, sweet, sour, salty, aroma, water content below 18%.
(China plus ten thousand)
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