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Four processing of grapes
At present, Shandong's grapes have fully matured and are now available on the market. In addition to being enjoyed fresh, these grapes can also be processed into various products, which not only maximizes the use of grape resources but also enhances their value and boosts economic returns. Here are four popular methods for processing grapes—perfect for farmers or food enthusiasts looking to expand their product range.
1. **Raw Material Preparation**: Choose large, colorful, fully ripe grapes that are free from pests and diseases. Rinse them thoroughly with clean water, remove the stems, and place them in a clean aluminum pot. Crush the grapes by hand or use a flat-bottomed tea bottle to gently press them.
2. **Juice Extraction**: Place the crushed grapes in an aluminum pan over low heat, maintaining a temperature around 70°C. After about five minutes, pour the pulp into a four-layer gauze cloth and manually squeeze the juice. The more you press, the higher the juice yield.
3. **Post-Processing**: For every kilogram of grape juice, add 200–300 grams of sugar and stir well. Heat the mixture at 80–85°C for 20 minutes. While sterilizing the juice, also sterilize the bottles in another pot. Once done, fill the bottles while hot, seal tightly, and submerge them in 80°C water for another 20 minutes to ensure thorough sterilization. Let them cool before storing.
**Grape Preserves**: Wash large white grapes, remove seeds with a pin, and cook them in sugar water. Start with low heat, gradually increase it, and keep stirring until most of the moisture is gone. Add a bit of citric acid before removing from heat, then mix in vanillin according to flavor preferences. Allow it to cool and you’ll have delicious preserves.
**Grape Jelly**: Soak ripe grapes in a deep pot with water, cooking until the skins split and release juice. Strain through a fine sieve. For every 0.5 kg of juice, add 0.5 kg of sugar and 250 g of water. Cook until a jelly forms.
**Pickled Grapes**:
1. **Selection**: Use thick, large, seedless grapes that are fully matured. Remove any diseased or damaged ones.
2. **Brining**: Soak the grapes in 10% saltwater for two days. When the skin turns yellow, remove and rinse. Layer the grapes with salt and let sit for five more days. Dry them until they form rings. A salt crust will form on the surface, helping preserve them.
3. **Desalting**: Before processing, soak the dried grape rings in cold water for one day, then rinse under running water until the taste is slightly salty. Dry them in the sun until they are half-dry.
4. **Flavoring**: Prepare a syrup using licorice, water, sugar, saccharine, and vanillin. Soak the semi-dried grape rings in two-thirds of the syrup until fully saturated. Then, immerse them in the remaining third, adding more sugar to enhance flavor. Repeat this process several times until the rings are no longer sticky. Mix in some refined vegetable oil to maintain moisture.
**Finished Product Requirements**: The final product should have a rich amber or dark brown color, be shiny, with complete granules, uniform texture, soft yet moist, sweet, sour, and aromatic, with water content below 18%.
Whether you're a farmer looking to diversify your offerings or a home cook experimenting with new recipes, these methods offer a great way to make the most of your grape harvest.