How to make homemade raisins

Raisins are a kind of food that every household will prepare during the Chinese New Year. The best raisins are said to be from Turpan, Xinjiang. They are sweet, plump, green and have no additives. Most of the raisins sold on the market now have some food additives added to them, for the sake of the shelf life and taste of the raisins. In order to eat healthy and pure raisins, this article will introduce how to make your own raisins at home. The editor will introduce it in detail below.

Raisin ingredients: grapes.

Raisin making method: 1. Raw material selection: The grapes for drying should be selected from varieties with thin skin, plump and soft flesh, beautiful appearance and high sugar content. Generally, the raw materials are "seedless white", "seedless dew", "rose fragrance" and "milk" with seeds. The fruit should be fully ripe, but not too ripe.

Cutting bunches: After harvesting, cut off the small and damaged fruits. If the fruit bunches are too large, cut them into several small bunches and spread them in a layer on the drying tray.

Alkali treatment: In order to accelerate drying and shorten water evaporation time, alkaline liquid treatment can be used. Soak in 1.5-4% sodium hydroxide solution for 1-5 minutes. Thin-skinned species can also be treated with 0.5% sodium carbonate or a mixture of sodium carbonate and sodium hydroxide for 3-6 seconds. After the raw materials are treated with alkali, they should be rinsed in clean water immediately. The drying time of fruits treated with alkali can be shortened by 8 to 10 days. When drying white raisins, sulfur fumigation is required for 3 to 5 hours.

Sun exposure: Put the grapes into drying trays and expose them to the sun for about 10 days. When part of the surface is dry, turn them over and place the wetter ones on the surface to continue drying until two-thirds of the fruit are dry. When no grape juice seeps out when you pinch the fruit with your hands, you can stack the drying trays and dry them in the shade for a week. In clear weather, the total drying time is about 20 to 25 days.

Softening: Stack the fruit bunches for 15 to 20 days to allow them to dry evenly, and remove the fruit stems to prepare the finished product.

Packaging: Raisins can be packed in cloth bags or wooden boxes. Cloth bags can hold 50 kg or 25 kg, and wooden boxes usually hold 25 kg.

Quality Standards 1. The best quality ones are those with large, firm grains and soft and glutinous taste.

The dryness is determined by the fact that when you squeeze the dough and then release it, the particles quickly disperse.

The surface of white raisins should be slightly less frosted, and after licking off the frosting, the color should be crystal green and transparent. The surface of red raisins should also be slightly frosted, and when the frosting is licked off, it will appear purple-red and translucent.

The taste is sweet and fresh, not sour or astringent.