Preparation process of raisins

Abstract

The invention relates to a preparation process of raisins, and relates to the technical field of non-staple food. The process comprises the steps of raw material selection, stem-removing and crushing, and drying. The raisin preparation process provided by the invention has the advantages of scientific and standardized operation and reasonable control in practical preparation. The prepared raisins have mellow mouth-feel and delicious taste.

Description

technical field

[0001] The invention relates to the technical field of non-staple food preparation, in particular to a preparation process of raisins. Background technique

[0002] Grapes, which produce almost a quarter of the world's fruits; are highly nutritious and can be made into raisins, raisins and wine. The planting of grapes will have different moisture and sweetness due to climate conditions and land properties. Therefore, the sweetness and variety of grapes are very different across the country. The most common way to eat grapes at this stage is to prepare raisins, wine and Raisins are the most widely available raisins on the market at present. However, in the current preparation scheme of raisins, the way of preparing them is relatively cumbersome and unreasonable. Contents of the invention

[0003] The technical problem to be solved by the present invention is to provide a simple and scientifically standardized raisin preparation process.

[0004] The techni...

Examples

Embodiment 1

[0018] A kind of preparation technology of raisin, comprises following production steps:

[0019] 1) Raw material selection: the grapes must be picked after they are fully ripe. The grapes must be picked after they are fully ripe. The minimum sugar content of the selected grapes is between 22% and 23%;

[0020] 2) Destemming and crushing: Sorting and powerful spraying and washing the picked grapes, soaking the grapes with higher pesticide residues for 2-3 minutes with 0.03% potassium permanganate solution or 600mg / L bleaching powder solution, and then Rinse with clean water;

[0021] 3) Drying: including sun-drying, air-drying and artificial drying;

[0022] a. Sun-drying method: First, establish a drying field. The drying field should be ventilated and dry, close to the vineyard or between the rows of the vineyard. The drying methods include:

[0023] ①. Common method: put the fruit ears on the drying field, the thickness is 1 fruit ear, the width is 80-120cm, and a 30cm ai...

technical field

[0001] The invention relates to the technical field of non-staple food preparation, in particular to a preparation process of raisins. Background technique

[0002] Grapes, which produce almost a quarter of the world's fruits; are highly nutritious and can be made into raisins, raisins and wine. The planting of grapes will have different moisture and sweetness due to climate conditions and land properties. Therefore, the sweetness and variety of grapes are very different across the country. The most common way to eat grapes at this stage is to prepare raisins, wine and Raisins are the most widely available raisins on the market at present. However, in the current preparation scheme of raisins, the way of preparing them is relatively cumbersome and unreasonable. Contents of the invention

[0003] The technical problem to be solved by the present invention is to provide a simple and scientifically standardized raisin preparation process.

[0004] The techni...

Examples

Embodiment 1

[0018] A kind of preparation technology of raisin, comprises following production steps:

[0019] 1) Raw material selection: the grapes must be picked after they are fully ripe. The grapes must be picked after they are fully ripe. The minimum sugar content of the selected grapes is between 22% and 23%;

[0020] 2) Destemming and crushing: Sorting and powerful spraying and washing the picked grapes, soaking the grapes with higher pesticide residues for 2-3 minutes with 0.03% potassium permanganate solution or 600mg / L bleaching powder solution, and then Rinse with clean water;

[0021] 3) Drying: including sun-drying, air-drying and artificial drying;

[0022] a. Sun-drying method: First, establish a drying field. The drying field should be ventilated and dry, close to the vineyard or between the rows of the vineyard. The drying methods include:

[0023] ①. Common method: put the fruit ears on the drying field, the thickness is 1 fruit ear, the width is 80-120cm, and a 30cm ai...