Sugar water grapes

process Raw material selection→ pruning→ disinfection→ bleaching→ granulation→ grading→ canning→ cans→ sterilization, cooling→ scrubbing, Storageproduction method
1. Raw material selection: fruit should be fresh and full, mature moderate, normal flavor, yellow-green color, flower green or flower red, no decay, dry scars, black spots, pest scars and mechanical wounds. Each fruit weighs more than 3 grams.2. Pruning: Cut into small strings of about 10 particles.3. Disinfection: Wash in flowing water for 3 to 5 minutes, then soak with 0.05% potassium permanganate solution for 5 minutes, and then rinse with water until colorless.4. Hot: Soak the grapes in water at about 50 degrees C for 1 minute, hot until the fruit is soft, and immediately put in cold water until cold.5. Picking grain: Twist the cold grapes off the branches and pick out the unqualified fruit.6. Rating: divided into 6 categories according to purple, white and large, medium and small.7. Canning: 310 grams of poisoned glass canned fruit, 205 grams of sugary water, lids and gel rings should be boiled in boiling water for 5 minutes.8. Sealing tank: pumping seal, can also be
heating
after exhaust canister.9. Sterilization, cooling: Put the tank into 90 degrees C of hot water to cook for 10 to 30 minutes, 60 degrees C of the pan, gradually heat up to 90 degrees C, and then cool down to 35 degrees C in stages.10. Wipe cans, storage: dry water, put the temperature reservoir storage for 5 days, after inspection labeled out of the library.quality standard
1. Similar to the grape color of this variety, sugar water is more transparent, allowing a small amount of non-cloudy flesh debris.2. With this variety of sugar water grape cans should be flavor, sweet and sour, no odor.3. The whole fruit belt skin, the size is about the same, no pests, scars, black spots, the flesh allows partial rupture, undercooked, sugar water allows a small amount of seeds.4. The fruit weight is not less than 50% of the net weight, and the concentration of sugar water is 14 to 18% (according to the can refrometer).note:
1. Choose raw materials with high maturity and low moisture, it is not appropriate to use red varieties.2. In order to prevent the rupture after grape canning, pay attention to sterilization temperature and time, water temperature is generally 80 to 85 degrees C, each time 25 minutes, then less rupture. 3. We must do a good job in the process of processing health work.