Traditional Chinese raisins: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese raisins. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2631 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
raisinsProcess flow Selection of raw materials→cut strings→alkaline soaking treatment→exposure→softening→packagingPreparation method 1. Selection of raw materials: Dried grapes should choose varieties with thin skin, plump and soft flesh, beautiful appearance and high sugar content. Generally, "seedless white", "seedless dew" and seeded "rosy" and "milk" are used as raw materials. The fruit should be fully ripe but not too ripe.2. Cut the bunches: After harvesting, cut off the fruit pieces that are too small and damaged. If the fruit bunches are too large, cut them into several small bunches and lay them out in a layer on the drying tray.3. Alkali treatment: In order to speed up drying and shorten the evaporation time of water, alkali treatment can be used. …
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