First, 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 rate.
3. Juice processing. 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° 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.
Second, 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.
Third, grape jelly:
Wash the ripe grape fruit in a deep vessel and add water to boil until all the peels have cracked and flow out of the juice and then filtered through 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.
Fourth, sweet grapes:
1. Selection of materials: Select a grape with thick flesh, large grains, and few seeds. Harvest it seven times and eliminate diseases, insects, and 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. Salt cream on the surface for long-term preservation).
3. Desalting: Before processing, the grapes are soaked in cold water for 1 day, then rinsed with running water until tasted slightly salty, and dried in the sun until it is half dry.
4. Dipping: First, make the water, chop 5 kg of licorice, add water to savor (about 15-20 minutes), add 15 kg of sugar, 40 g of saccharine, 0.5 g of vanillin, and mix 100 kg of spices. Water, stand by. Then, 2/3 of the fragrance water was taken out, and the semi-dried grapes were badly 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 spice water into the vine-poor spice water and add an appropriate amount of sugar to enhance the flavor. Then, the sun-dried grapes are immersed in aroma water, so that the aroma and sweetness are immersed therein and then dried. Repeat this several times until the bad surface of the grapes is not sticky. Mix some refined vegetable oil to maintain a certain degree of moisture.
5. Finished product requirements: The prepared sweet grape is dark amber or brown, shiny, granules complete, uniform, soft texture, moist and sweet, sweet, sour, salty, rich aroma, water content below 18%. Ji County Agricultural Information Center
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 rate.
3. Juice processing. 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° 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.
Second, 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.
Third, grape jelly:
Wash the ripe grape fruit in a deep vessel and add water to boil until all the peels have cracked and flow out of the juice and then filtered through 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.
Fourth, sweet grapes:
1. Selection of materials: Select a grape with thick flesh, large grains, and few seeds. Harvest it seven times and eliminate diseases, insects, and 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. Salt cream on the surface for long-term preservation).
3. Desalting: Before processing, the grapes are soaked in cold water for 1 day, then rinsed with running water until tasted slightly salty, and dried in the sun until it is half dry.
4. Dipping: First, make the water, chop 5 kg of licorice, add water to savor (about 15-20 minutes), add 15 kg of sugar, 40 g of saccharine, 0.5 g of vanillin, and mix 100 kg of spices. Water, stand by. Then, 2/3 of the fragrance water was taken out, and the semi-dried grapes were badly 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 spice water into the vine-poor spice water and add an appropriate amount of sugar to enhance the flavor. Then, the sun-dried grapes are immersed in aroma water, so that the aroma and sweetness are immersed therein and then dried. Repeat this several times until the bad surface of the grapes is not sticky. Mix some refined vegetable oil to maintain a certain degree of moisture.
5. Finished product requirements: The prepared sweet grape is dark amber or brown, shiny, granules complete, uniform, soft texture, moist and sweet, sweet, sour, salty, rich aroma, water content below 18%. Ji County Agricultural Information Center
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