Tips for making multi-flavored grapes

Flavored grapes are unique in flavor, sweet, sour, salty, and fresh. Not only can it be stored and extended for a long time, but it can also add value. The production technology is easy to grasp, the processing equipment is simple, and the sales market is vast. It is a good project to get rich.
First, the choice of raw materials. The use of grapes with thick flesh, large grains and few seeds as raw materials was harvested at the time of maturity in July and August. After harvesting, the diseased fruit, fruit with injury, and excessively small fruit were removed, and then the grain was picked off, the stem was removed, and then washed with water.
Second, brine pickling. The washed grapes are marinated with about 10% salt water for about 2 days. When the peel is turned yellow, they are drained and then marinated with fine salt. 800 grams of salt per 1,000 kg of grapes. A layer of salt on the grape layer, 5 days after the fish out of dried fruit, amber, with salt on the surface, can be long-term preservation.
Third, cold water desalination. Before processing, put the grape lumps in cold water for one day, then rinse with flowing water until the taste is slightly salty and sour, and dry in the sun until it is half dry.
Fourth, dip drying. The first preparation of water: 5 kg of licorice chopped, add water and boil about 15-20 minutes, then add 1.5 kg of sugar, 40 grams of saccharine, vanillin amount, dubbed 100 kg of spice water spare. Take 2/3 of the aroma water, immerse the semi-dried grape stalks in them, fully absorb them to saturation, and take out the exposure. Pour the remaining spice water into the water soaked in grapes and add a little sugar. The sun-dried grapes are immersed again in aroma water, soaked and dried. So repeatedly soaked in the sun several times. Finally, when the tanned grapes are not sticky, mix in some refined vegetable oil to maintain a certain degree of moisture and package them in plastic bags for sale.
Fifth, product characteristics. The product has a dark amber color, a complete particle, soft texture, moist and moist, with five flavors and excellent moisture content below 18%.

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