Essential grape processing technology

The choice of material is to use grapes with thick flesh, large grains, and few seeds. Seven mature harvests are used to remove diseases, insects and fruit.

Pickled grapes will be selected with 10% salt water for 2 days until the skin color yellow, remove, drain out of salt water, and then a layer of grapes layer salted for 5 days, remove and dried into a grape ring (surface salt Frost, long-term preservation).

Before desalting, the grape rings are soaked in cold water for 1 day, rinsed with running water until tasted slightly salty, and dried in the sun until it is half dry.

The dipping material is first made into water, 5 kg of licorice is chopped, and the water is brewed with aroma (about 15 to 20 minutes boiled), 15 kg of sugar, 40 g of saccharine, 0.5 g of vanillin, and 100 kg of spice water are added. use. 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.

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