Process selection of raw materials → cut string → alkali treatment → exposure → softening → packaging
Production Method
1. Selection of raw materials: The dried grapes should be thin, fleshy and soft, with good appearance and high sugar content. Generally, they should be “non-nuclear whiteâ€, “without children†and “rosy†with a child. "Milk" and other raw materials. The fruits must be fully mature and must not be too familiar.
2. Cut the string: After harvesting, cut too small and damaged pieces of fruit. Too large pieces of the fruit string should be cut into small pieces, and lay a layer on the drying tray.
3. Alkaline treatment: In order to accelerate drying and shorten the evaporation time of water, alkali treatment can be used. In a concentration of 1.5 to 4% of the sodium hydroxide solution immersed in 1 to 5 notes, the thin skin species can also be treated with a 0.5% concentration of sodium carbonate or a mixture of sodium carbonate and sodium hydroxide for 3 to 6 seconds. Immediately after the raw material is soaked in alkali, rinse it in clean water. After the treatment of the alkali-treated fruits, the drying time can be shortened by 8 to 10 days. When dry white raisins, you need to smoke for 3 to 5 hours.
4. Exposure: The grapes are placed in a drying tray and exposed to sunlight for about 10 days. When the surface is partially dry, it can be turned all over again. Wetting on the surface continues to dry, and two-thirds of the fruit is dry. When the fruits of the hand are not oozing from the grape juice, the sundry dish can be stacked and dried for one week. In sunny weather, the total drying time is about 20-25 days.
5. Softening: The fruit string is stacked for 15 to 20 days to make it dry evenly, and at the same time remove the stems and serve as finished products.
6. Packaging: There are two types of raisin packaging, bag-packing and wooden-packing. The bag is divided into 50 kg or 25 kg, and the wooden box is generally 25 kg.
Quality Standard
1. The top grade is granules, sturdy and soft.
2. The degree of dryness is controlled so that it is released after being squeezed and the particles are rapidly dispersed.
3. The appearance of white raisins requires a little icing sugar, and the crystals are green and transparent after defrosting. The appearance of red currants also requires a slight icing sugar, and the icing sugar is purple and translucent.
4. Sweet and sweet taste, not sour or astringent.
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