Multi-flavored grapes

the poor storage resistance of grapes, coupled with the concentration of listing, every harvest season often slow sales and decay waste. If it is processed into multi-flavored grapes, it can be stored for a long time and extended supply period, but also can increase its value several times. Multi-flavored grape flavor unique, sweet, sour, salty, fresh taste is good. Now specially introduced its production technology as follows: 1, raw material selection the selection of meat thick, grain, seed less grapes as processing raw materials, harvested in July 8 mature. After harvesting the disease, insects, injured fruit and too small fruit removed, grain by grain, remove the fruit handle, and then rinse with water to fish out the spare.
2, salt water marinating
will be selected to wash the grapes with about 10% of the salt water marinated for about 2 days, when the peel turns yellow, wave out of the drain, and then with fine salt. 8 kg of salt per 100 kg of grapes. A layer of grapes and a layer of salt, marinated after fishing out the dried results of the blank. At this time the grape fruit billet is amber, the surface has salt cream, can be long-term preservation.Three, cold water desalination before processing the grape billets into cold water soaked for a day, and then rinse with flowing water to taste slightly salty and sour taste, in the sun until half-dry.
4, immersion sun
pre-preparation of water: 5 kg of licorice chopped, boiled with water flavor (about 15 minutes to 20 minutes), and then add 15 kg of white sugar, 40 grams of saccharin, balsamic moderate amount, with 100 kg of spiced water spare. Take 2/3 of the spiced water and immerse the half-dried raisins in them, fully absorbing them to saturation and removing the exposure. Pour the remaining spice water into the grape-soaked water and add a little sugar to further enhance its flavor. Submerge the half-dried grapes in the spiced water again, so that the aromas, sweetness, etc. enter the grapes, and then sunbathe again. So repeatedly soaked, sunbathing several times, when the grapes do not stick to the hand, mixed with some refined vegetable oil, to maintain a certain humidity, with plastic bags after packaging can be sold.
5, product requirements
products should be dark amber, six, product quality standards
1, sensory indicators color, uniform brown yellow; In the prescribed storage conditions and time without returning sugar, do not flow soup.
2, physicophysics index total sugar 40%-45%, moisture 8%-12%.
3, health indicators E. coli ≤ 30 / 100g, the total number of bacteria ≤750 / g, pathogenic bacteria can not be detected. Food additives according to GB2760-81 regulations.
6. Conclusion
Using
biochemic
method to deal with the low-sugar chestnut fruit produced by chestnuts, basically solves the problem of starch resoication and aging in chestnut processing products, the product is not hard, slightly tough, retains the unique flavor of chestnuts, and avoids the sweet taste of high candy crumbs, and the taste is better. Due to the use of sterile packaging, the problem of low shelf life of confectionery is solved. Low-sugar chestnuts open up a new way for chestnut deep processing, adding a new chestnut processing product. The economic benefits of developing and processing chestnut fruit are considerable, and the development prospects are very broad.