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Raisin at home

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Raisins are dried grapes, which are used for food as ingredients for confectionery, bread, beverages, and separately in the form of dried fruits. Often raisins are present in breakfast cereals, cereals and cereals. The most widely used in cooking raisins received in the countries of the Middle East and the Mediterranean.

The composition of raisins:

Despite the fact that raisins are obtained by drying the grapes, it retains a number of useful vitamins and minerals that are originally contained in the grapes. The chemical composition of raisins is not too different from the composition of the grapes.

Among the minerals in the raisins contain: potassium, phosphorus, calcium, magnesium, sodium, iron and zinc. Raisins are also rich in vitamins, among which are: B vitamins (B1, B2, B3, B5, B6, B9), ascorbic acid C, tocopherol E, vitamin K. Vitamins and minerals that are part of raisins are necessary for the normal functioning of the body. Through this raisins nutritious and beneficial to humans.

The calorie content of raisins is 265 Kcal per 100 grams of product.

Types of raisins:

Raisins can be divided into 4 types, which differ in color, size and number of seeds.

  1. Small and light seedless raisins - this type of raisins is made from white and green color raisins. This raisin is dried in two ways: in the shade or in the sun. In the first case, the raisins are called soyagi, and in the second bedon.
    This type of raisin contains a lot of sugar, it is very tasty and nutritious. Especially useful for those who have weakened immunity to restore vitality and energy. Due to its excellent taste, this type of raisin has worked well as an ingredient for bakery and confectionery products.
  2. Dark seedless raisins - This is a classic look made from dark grape varieties. It is prepared by drying in the sun. Varieties stegany and avlon get a simple drying in the sun without treatment. Hermian variety by drying in the sun the grapes of the best dark varieties, with pre-cooking in alkali.
    Dark raisins contain the greatest amount of nutrients, so it can be called the most useful for the body. It is a bit dry, has a sweet taste and a dark blue color. When using dark raisins in bakery and confectionery products, it adds to baking a nutmeg flavor.
  3. Light raisin with one bone - Classic medium-sized raisins, obtained by drying light grape varieties with a stone. It was most common in the USSR during the Soviet era. Due to the presence of stones contains additional useful elements. Some believe that the raisin with a stone has a richer flavor.
    It is used not only in the confectionery and bakery industry, but also in other cooking, in such dishes as pilau, stuffed chicken, stewed fruit.
  4. Large raisins with a few bones - this type of raisin is prepared from ladies' fingers or germian grapes. This is the sweetest and most fleshy grapes. After drying, it gets a bright amber color.
    The raisins are used in many areas of the cooking. It is crushed and added to the composition of baking or curd mass, or used as a whole in morse or compote. It is noteworthy that even after boiling it retains its beautiful color and rich taste.

Production technology of raisins:

Raisins are prepared both naturally, by drying in the sun, and artificially, using temperature and chemical treatment. Naturally dried raisins have a less attractive appearance, as they are exposed to environmental influences during drying in the sun, but have more beneficial properties, since they are not artificially treated.

Natural raisins are produced mainly in the Mediterranean, South Australia, California and in Asia Minor, there are appropriate conditions for growing and drying grapes in these countries. The production technology of raisin in a natural way will include 7 stages:

  1. The grapes are harvested and placed in trays in which it lies between the beds for 3 weeks. Before drying, some grape varieties are dipped in alkaline solution for a few seconds to improve its properties.
  2. Dried grapes shift in the boxes in which he enters the plants.
  3. At the plants, dried grapes are put on a conveyor belt, on which it is cleared of twigs, washed from dirt, and additionally processed.
  4. Then the grapes continue to dry until it loses three-quarters of its original weight.
  5. Ready raisins are packed and sent to points of sale.

It is worth noting that the need to dry the grapes in the sun for 3 weeks after its ripening imposes certain restrictions on the country of the raisin producer. Not everywhere after ripening grapes is a good sunny weather without rain, so some use for the production of raisins temperature or chemical treatment.

Among the artificial methods of production of raisins can be identified:

  1. Drying raisins in a tunnel kiln with pre-placing grapes in soda solution to loosen the skin and more quickly dry.
  2. Drying raisins on racks using gasoline and gas burners.
  3. Fumigation of raisins with sulfur dioxide to protect against bacteria and pests. Also when smoked, the raisins become golden and shiny.
  4. Raisins grease and glycerin to give it shine.

Although artificial methods of making raisins make it more beautiful and attractive, they also add harmful substances to it, as well as reduce the level of minerals and vitamins. Whatever method is produced raisins, before using it should be well washed, soaking several times in water and draining water.

How to make raisins at home:

To accurately be confident in the environmental and safety of raisins, you can cook it yourself at home. There are several ways to make raisins from grapes at home:

  1. You can make raisins in the oven. To do this, the grapes must be washed and dried. Put the berries in a colander and dip them for 5 seconds in boiling soda solution prepared according to the principle: half a teaspoonful of soda per 1 liter of water for thin-skinned varieties or one tablespoon per 1 liter of wine for wine. After that, cracks will appear in the skin of the grape, through which water can evaporate.
    Then heat the oven to 90 degrees Celsius, put the grapes on a baking sheet in a single layer and put in the oven. The oven door should be slightly ajar. After 10 hours, when the grapes are half dry, lower the oven temperature to 70 degrees Celsius and dry for another 20 hours. The process of cooking raisins in the oven will take about 30 hours in total. After the grapes have dried, you need to put it in a tightly closed box for 3 weeks to even out the humidity.
  2. Drying grapes in a dark and well ventilated area. If there is a well-ventilated and dark place at home, then you can make raisins there by putting washed and dried grapes in one layer on a wooden or paper surface and leave them for a month.
  3. Cooking raisins in a home electric drier for vegetables and fruits. In order to prepare the raisins at home in this way, it must be well washed and dried, then put in an electric dryer and set the mode as indicated in the instructions. This method of cooking raisins is the easiest for home conditions.

The benefits of raisins:

Due to the high content of minerals and vitamins, raisins are good for the health of most people. Raisins are rich in iron, thereby helping to fight anemia, which does not rarely occur in pregnant women. Raisins can also be very useful for children from one year old, as it contains calcium, which is involved in the formation and strengthening of bones and joints. There are many antioxidants in the raisins that kill the infection, so raisins are useful as a means of improving immunity.

Raisins help improve the functioning of the cardiovascular system and normalize the functioning of the nervous system. In general, raisins are useful for the human body, but it is impossible to use it excessively, except that it has a number of contraindications.

Harm of raisins:

Since raisins contain a lot of sugar and enough calories, it can be harmful to people suffering from diabetes and obesity. Contraindicated raisins and people suffering from gastric ulcer and duodenal ulcer, as well as people suffering from active pulmonary tuberculosis.

With particular caution it is necessary to use raisins and nursing mothers, although raisins contain many useful substances for mother and child, excessive consumption of it can greatly change the composition of milk and adversely affect the child.

To use raisins well in moderation, excessive use of them can harm the human body, for example, lead to excess weight and obesity, because raisins are very caloric. In addition, one should not forget that before using raisins, it is necessary to soak and rinse well in order to avoid infection that could have formed on the skin of raisins during drying.

How to dry grapes for raisins?

One of the simplest and most common is a method of drying the grapes, in which the berries are placed in the sun. Unwashed grapes before that are sorted out and remove rotted or damaged berries. Next, the berries are laid out on paper or mesh, placed in the sun and left to dry completely, turning the grapes every three days.

This method is suitable for harvesting raisins from white grapes, and for raisins from dark berries.

On average, drying in the sun lasts about a month, but you can speed up the process by dipping the berries into a hot soda solution before drying. Fine-grained grapes should be kept in a not too strong soda solution (1/2 tsp of soda per lire of water), for thick-walled sods the concentration is higher (1 tbsp per liter). As a result of blanching in soda solution on the surface of the berries, a wax deposit is destroyed, which prevents the release of moisture, and micro-cracks are formed.

How to make raisins from grapes?

The best way to dry grapes for raisins is one in which the berries are not exposed to direct sunlight, thereby preserving color and more nutrients.

Placing the whole, not damaged berries on the grid or lattice, the grapes are left to dry under a canopy or in a well-ventilated, dry room. After about 20-30 days the raisins will be ready. During drying, do not forget to turn the berries for uniform drying.

Making raisins from grapes at home

In the conditions of an apartment in cloudy weather, it is convenient to dry the grapes in the oven. As a result of this method of drying, not so many nutrients remain, but the process itself takes much less time.

Before making raisins from grapes, trays are covered with parchment. Berries are evenly distributed on trays and placed in a preheated 90 degree oven, while it is best to open the door to evaporate moisture. After the grapes shrivel, set the temperature to 70 degrees and continue drying until ready. Under this method of drying takes less than 30 hours.

Raisins are made from grapes using a special technology. Compotes are made from it, it is added to various dishes. If you brew the raisins, it turns out a healing infusion. In this form, the product retains its beneficial properties. The decoction is included in the diet and can be given even to babies.

Benefits raisin broth for infants


Drink is useful to babies who are on artificial feeding. Toddlers often undergo avitaminosis. Broth raisins for infants does not cause allergic reactions. The drink strengthens the immune system and prevents SARS, increases the body's resistance to any colds. Vitamins from group B help in bone growth, strengthening the nervous system and are involved in intellectual development.

Raisin broth normalizes digestion and has a good effect on metabolic processes. In infants, the quality of the blood is improved, the teeth and bones are strengthened. Thanks to sodium, magnesium and calcium, muscles, especially the heart, are actively developing. Selenium, contained in the broth, contributes to the normal functioning of the liver.

Drink only from one dried fruit can be given to infants up to 6 months, with a larger number of components (for example, a decoction of carrots and raisins) only from the age of six months. To test for an allergic reaction, 1 tsp is initially given. drink.

Raisin decoction for diarrhea


The raisin drink helps to cope with diarrhea. It restores the balance of liquid fractions and minerals. After the drink, the level of minerals stabilizes. Broth raisins with diarrhea can be given to babies, but in small quantities.

  1. A tablespoon of purified raisins is poured with a glass of boiling water.
  2. The container is placed on the stove and boiled on a low fire of 15 m. Then the broth is infused for an hour, then filtered.
  3. You need to drink it warm.

The child is given at one time 100 ml of beverage. For babies it will be better if the decoction enters the stomach with mother's milk. Therefore, a decoction of raisins for diarrhea is recommended to drink the mother.

Raisin broth for constipation


Dried fruits also help against constipation. Drink helps to eliminate anemia and psycho-emotional stress, causing delayed bowel movements. A decoction of raisins for constipation is especially indicated for children up to 1.5 years, as there is no dried fruit in its pure form until this age.

Since raisins are allergenic products, the dosage starts with one teaspoon. If negative symptoms are not observed, then the child can drink more broth. It can be taken as a laxative agent and for adults, including those with diabetes.

  1. To 1 liter of boiling water required 200 grams of dried raisins.
  2. The container is placed on the stove and boiled for 10 minutes over low heat.
  3. Cooled and drunk throughout the day.

For adults, another recipe is more suitable.

  • 6 tbsp. l raisins of a dark grade,
  • 1 l. boiling water
  • 1 tsp. honey and lemon juice.

Carrot raisin broth


A drink of carrots and raisins cleans the liver well and has a positive effect on the gallbladder. Broth helps to regenerate hepatocytes, promotes the removal of sand and toxins, cleans the ducts. The course of cleansing the liver lasts 2 weeks. A decoction of raisins and carrots is on the water.

  1. Mix 1 kg of dried grapes and coarsely chopped vegetables.
  2. Everything is poured into a container with 2.5 liters of water.
  3. The drink is boiled for 1.5 hours on low heat.
  4. Periodically the mixture is stirred.
  5. When the decoction is ready, it is filtered, squeezed carrots, raisins, decoction is poured into a glass jar and stored in the refrigerator.

Drink it should be every day in the morning - 2 tablespoons. l and before bedtime, half a glass. Before use, the broth is heated. Purification course - 2 weeks. Then a break for 2-3 months and the treatment is repeated.

Cooking decoction of raisins in Komarovsky


In children, acetone is often increased. At risk are babies up to a year. Increasing the level of acetone is accompanied by severe dehydration. A decoction of raisins for babies helps to restore the fluid balance in the body. For a drink you will need:

  • 100 g raisins,
  • 300 ml of water
  • fructose or sugar to taste.

  1. The raisins are thoroughly washed.
  2. Filled with water and the container is placed on the plate.
  3. The drink is brewed over low heat for 20 minutes.
  4. After readiness sugar or fructose is added.

Pediatrician Komarovsky advises giving the child a decoction from the age of three months. At this time, the baby normalizes the work of the digestive system. Komarovsky argues that the drink is a necessary supplement to the diet of infants. Basically, it does not cause allergies, but still it is necessary to begin to give a decoction with a minimum dose of 1 tsp.

Contraindications to the use of raisin broth


A decoction of dried grapes should not be taken for obesity, gastric ulcer and enterocolitis. The drink is contraindicated in acute heart failure, active tuberculosis and diabetes. Broth can cause allergic reactions. Especially neat drink given to children under one year.

Up to 3 months, the baby is shown no more than 50 ml per day, from 3 to 6 months. - up to 250 ml. older children can drink it several times a day.

A decoction of dried grapes can be drunk for adults and diabetes, but in limited quantities. Courses of bowel cleansing for prophylactic purposes are held at least three times a month. Babies decoction can be given continuously in the form of an additional drink in doses that do not cause allergies.

Raisins from grapes at home

Home-made raisins made from grapes are tasty, sweet and can be stored for a long time. It is possible to use dried berries for cooking savory dishes, as well as in baking and desserts.

How to dry grapes for raisins?

One of the simplest and most common is a method of drying the grapes, in which the berries are placed in the sun. Unwashed grapes before that are sorted out and remove rotted or damaged berries. Далее ягоды раскладывают на бумаге или сетке, размещают на солнце и оставляют до полного высушивания, переворачивая виноград раз в три дня.

Такой способ подходит как для заготовки изюма из белого винограда, так и для изюма из темных ягод.

В среднем сушка на солнце длится порядка месяца, но вы можете ускорить процесс, опустив ягоды в горячий содовый раствор перед сушкой. Тонкокорый виноград следует выдерживать в не слишком крепком содовом растворе (1/2 ч. ложки соды на лир воды), для толстокорых концентрация выше (1 ст. ложка на литр). As a result of blanching in soda solution on the surface of the berries, a wax deposit is destroyed, which prevents the release of moisture, and micro-cracks are formed.

How to make raisins from grapes?

The best way to dry grapes for raisins is one in which the berries are not exposed to direct sunlight, thereby preserving color and more nutrients.

Placing the whole, not damaged berries on the grid or lattice, the grapes are left to dry under a canopy or in a well-ventilated, dry room. After about 20-30 days, the raisins will be ready. During drying, do not forget to turn the berries for uniform drying.

Making raisins from grapes at home

In the conditions of an apartment in cloudy weather, it is convenient to dry the grapes in the oven. As a result of this method of drying, not so many nutrients remain, but the process itself takes much less time.

Before making raisins from grapes, trays are covered with parchment. Berries are evenly distributed on trays and placed in a preheated 90 degree oven, while it is best to open the door to evaporate moisture. After the grapes shrivel, set the temperature to 70 degrees and continue drying until ready. As part of this method, drying will take no more than 30 hours.

How to cook raisins and raisins

Dried grapes are not only a favorite delicacy, but also a valuable food product. It has a long shelf life, is used not only for consumption in its natural form, but also in the preparation of many dishes.

Dried grapes contain from 65 to 77% sugars, mainly glucose (30-48%) and fructose (30-40%). In addition to sugars contain organic acids (from 1.2 to 2%), mainly malic, tannins and trace elements. The energy value of dried grapes ranges from 3250 to 3400 calories. From grapes with seeds get raisins, from seedless - raisin.

Get quality dried grapes at home is not at all difficult. For drying, it is better to use table or raisin grape varieties, characterized by a high accumulation of sugars.

It is possible to dry the grapes in the shade and in the sun. Recently, greenhouses not used for vegetables are often used for drying. For drying, it is necessary to collect only fully ripe grapes, which collected enough sugars, not sour. In the clusters collected, be sure to remove the spoiled berries.

The most common methods of drying grapes: in natural conditions in the sun or in the shade or in special drying chambers.

In the home viticulture, the first option is most acceptable.

Grapes of table or raisin grape varieties prepared for drying are blanched before drying. To do this, they are immersed for 3-5 seconds in a solution (0.5%) of baking soda heated to 95-97 ° C. After this treatment, many tiny cracks form on the skin of the berries, through which moisture evaporates. After blanching, the grapes are washed with clean water and, after it has been drained, laid out for drying on pallets (for their manufacture it is better to use metal nets that are not susceptible to corrosion with small holes). During the drying of the bunch, it is necessary to turn over periodically, the drying berries will fall off from the ridges themselves. The process of drying the berries, depending on the temperature of the air, can last from 3-4 to 20 days or more. More quality is obtained dried grapes under canopies in conditions of good ventilation.

You can get high-quality dried grapes when sun-dried without pre-processing berries soda solution. To carry out such drying, cut the clusters laid out on pallets in one row. If the clusters are very large, they are divided into parts. Periodically, the clusters on the pallets are turned over and dried until ready.

For the solar drying of grapes is very practical to use greenhouses. especially plastic ones in which seedlings and early vegetables are grown. Usually by the beginning of the grape harvest (August-September) such greenhouses are not used for growing vegetables in them.

Cooking raisins at home: sharing secrets

In greenhouses, the higher air temperature and its humidity are lower, there are no problems with precipitation, so the grapes dried in them are obtained faster and with better quality.

On the bushes of grapes, from which it is planned to harvest for drying, they thin out the leaves 15-20 days before harvesting, produce a coining of the shoots and stop their watering so that the sugar content of the berries does not decrease. Grapes intended for drying are harvested only in dry weather, after the dew has dried.

Of the common varieties and hybrid forms of grapes for making raisins, the best are those that are predisposed to natural fading and ripen early: Delight, Laura (Flora), Kodryanka, Pleven, Transfiguration, Long-awaited and some others. Early ripening kishmish varieties Rusbol, Rusbol nutmeg, Korinka Russkaya, Shayan, Yalta seedless and others are very good for making raisins.

Back Top Grape harvesting and processing Amateur Vineyard site (main)

The benefits of dried grapes have been known since ancient times. Found records in ancient Greek chronicles that raisins have healing properties.

How does a ripe dried fruit get from the ripe juicy grapes?

First of all, it is necessary to say about the existence of several types of harvesting dried grapes:

  • with the help of the sun,
  • dried in the shade
  • using sulfur,
  • drying using heating systems (gas, gasoline burners, blowtorches, tunnel kilns and even fires).

In addition to using different methods of drying, different types of raisins are obtained due to the presence of many grape varieties.

The main methods of making raisins

The ripest bunches of grapes with the most juicy fruits are selected. The best option is shadow drying, in which the fruits dry out gradually. For the drying process, they will equip special rooms in which a wire or a fishing line is pulled, where fresh clusters are hung. In this way, the grapes are transformed into raisins in 2-3 months, after which the finished bunches are removed.

After drying, the process of separation from the branches of raisins follows, on which tails often remain, which are a sign of quality. These "tails" suggest that the fruits were not mechanically treated. Next, dried grapes are sorted by size. This type of preparation of raisins is called soyagi.

The next type of cooking grapes is kalipar. Fruits of excellent quality are selected for it, but only light ones are raisins. To begin with, prepare caustic soda, which is diluted in water. Then the water is brought to a boil. Caustic soda contributes to the crackling of the skin on grapes and allows moisture to evaporate faster. After the cluster, connected in pairs, they are lowered into the water for some time and, after being pulled out, are hung on a special frame.

Next to the bunches on the dishes put ember, sprinkled with sulfur. After that, the dishes are placed under bunches of grapes, and the smoke that forms will fumigate them.

After this procedure, the frame is sealed. After 3-4 hours of fumigation, the clusters are hung in a shaded room, and the grapes are dried for 2.5-3 weeks.

How to make raisins from grapes at home - general principles

For the preparation of raisins can use any grapes, but preferably ripe. From sour and unripe berries, a low-grade product is obtained.

Fundamental rules:

1. Grapes need to be collected only in dry weather. If the berries are saturated with moisture, the raisins will not only dry out for a long time, but the quality of the product will suffer.

2. Before harvesting, it is advisable not to water the vineyards for 10 days. This will also reduce product moisture.

3. Washing the crop is not necessary. The grapes are picked by the hands if not dried with brushes. Cobwebs, litter and other debris just shake off. The exception is wet processing, which is carried out to accelerate the ripening and drying of raisins.

For the preparation of raisins will need mesh trays or regular trays. If the grapes are brought to readiness in an electric dryer, then enough pallets from the kit. Often dried product in bunches. In this case, need a clothesline, on which the tassels will be hung.

Fabric bags are best suited for storing raisins. But they do not sufficiently protect the product, there is a possibility that there will be bugs in it. Therefore, more and more hostesses prefer hermetic jars. Periodically dry grapes need to pour on a baking sheet, air on the air.

How to make raisins from grapes at home in the sun

The easiest and cheapest way to make raisins at home. But this method is only suitable for solar regions. If a cold snap is expected at the time of the ripening of the grapes, it is rainy season, then the product will not be dried naturally.

Ingredients

You will also need trays with a grid on the bottom or regular trays.

Cooking

1. Take the grapes, remove the visible debris, spread out in an even layer on the tray. Well, if there are trays with a mesh bottom through which air will be ventilated.

2. Place the trays in the sun.

3. As soon as the berries wilt, they need to be turned over to the other side.

4. Dry the product from 15 to 30 days, depending on its humidity and weather.

5. Raisins, prepared using this technology, will be hard, dry, but very well stored, not moldy.

How to make raisins from grapes at home in the shade

This method differs from the previous quality of the finished raisins. The product is softer, more moist. For drying, you need a dry, ventilated room, a pile or an attic. The process is long, it may take 2-3 months.

Ingredients

Cooking

1. Stretch the clothesline indoors if you dry the grapes in bunches.

2. Hang the tassels on the ropes, fix with clothespins and wait for it to dry. You can tie a brush with a strong thread of two things, then just throw over the clothesline.

3. If you dry on trays, then scatter the berries and also leave for a while. But faster raisins obtained in limbo.

How to make raisins from grapes at home in an accelerated way with soda

An interesting method of cooking raisins at home, for which you need soda. Contrary to the rules, here the berries are moistened with water. But due to the addition of baking soda, the peel softens, microcracks appear on it, grapes give up moisture faster.

Ingredients

Cooking

1. Prepare a solution. Add 0.5 tsp to 1 liter of water. drinking soda. If the grapes are with thick skin, then put a full spoon. Stir until dissolved.

2. Immerse grapes in the solution, leave for ten minutes. You can immerse the whole brush, if you dry on the twigs.

3. Take out the grapes. Separated berries can be drained into a colander. Then spread on a soft cloth, let dry. Sprinkle on trays, send to dry in the sun or in the oven.

4. If soaked whole clusters, you can immediately hang them on a rope in a ventilated room.

5. Leave the raisins until completely dry. It is not necessary to rinse the soda layer, as the product will be washed in any case before use.

How to make raisins from grapes at home in the oven

It is not very convenient to dry the grapes in the oven, the process is quite long, it can take up to 30 hours. It will also entail the consumption of electricity or gas. But sometimes this is the only way to determine the yield, especially if the weather is not happy, high humidity, there is no possibility to purchase an electric dryer.

Ingredients

• 1 tsp. with a mountain of soda,

Cooking

1. You can cook raisins without soaking them in a solution with soda. But this technique will shorten the time. Soak the berries in the solution for ten minutes, rinse, dry.

2. Put it on the trays, it is advisable to cover the sheets with parchment.

3. Set in the oven. At one time you can put a few baking.

4. Set the temperature to 90 degrees. Dry for about five hours. The oven door should be ajar, moisture will come out through it.

5. Remove the trays, stir the berries so that the water evaporates evenly.

6. Return the grapes to the oven, reduce the temperature to 70 degrees, dry until ready.

7. Take out the raisins, take them out with the baking sheets. The product shriveled, it was not enough, you can pour on one sheet. Allow the raisins to air well for several hours, and store them.

How to make raisins from grapes at home in the dryer

If there is an electric dryer at home, cooking raisins is simplified. He does not need close attention, just load the berries on the trays, turn on the device. Despite its compactness, it fits quite a lot. Unwashed grapes can be put in the dryer or the product can be soaked in soda solution, which in this case will shorten the cooking time.

For uniform drying it is recommended to periodically change trays in places. If the grapes are well dried, you can shift them to a baking sheet, leave them to “ripen” in a ventilated room, and fill the device with a new portion of berries. The exact time of drying raisins depends on the power and capabilities of the device, the grape variety, but rarely exceeds 48 hours.

How to make raisins from grapes at home with boiling water and soda

Another processing technology berries. In the production of grapes fumigated sulfur. At home it is difficult to do. But there is another way, simple and harmless. When processing in boiling water, grape skins are thinning, wax is removed, the drying period is significantly reduced.

Ingredients

Cooking

1. Pour 5 liters of water into a large saucepan. Capacity take with a margin, preferably at least eight liters.

2. Place the pot on the stove, bring to a boil.

3. For now, grapes can be made. Since it will still be wetted, you can rinse the brush, you do not need to pinch the berries.

4. Pour soda into boiling water. But not all at once. The water will sizzle, foam will go. Pour in small portions.

5. Now take one bunch at a tip, quickly dip into the boiling soda solution and immediately remove, a second processing is enough. If the peel on the berries is thick, you can hold up to three seconds.

6. Take out the bunches, let them drain.

7. Now the brushes can be hung to dry. Or disassemble the berries, spread on pallets or pans, cook the raisins in any other way.

How to make raisins from grapes at home in halves

This method is suitable for large grapes with stones. Halves are also beautifully stored, dry much faster, but can get tougher. In this case, before using the product will need to soak.

Cooking

1. Disconnect grapes from brushes, remove debris from them.

2. Cut each berry with a knife along. If you wish, then remove the large bones. Get grape "boats."

3. Lay the halves upside down on the mesh trays or on the pans, you can use the dryer trays if the food is cooked in it.

4. It remains only to bring the raisins to readiness. In the sun it will take about 7-10 days, in the dryer and in the oven drying will occur much faster.

Grape Raisins - Tips and Tricks

• Often buying raisins, hostesses prefer golden grapes of a light yellow color. But in fact, this color gives sulfur dioxide or sulfites, which are processed grapes. Without them, neither at home nor in the production of this color is not achieved.

• Moist raisins are tastier than dry ones. But it is harder to save. If you use the product immediately, then you can not finish it a little. If you stockpile, it is important to evaporate all the excess moisture.

• Check the quality of raisins in a very simple way. Throw some grapes, they should fall with a soft thud.

• Grapes have a different size, small berries dry much faster than large ones. You can immediately sort the product by different trays.

put on a tray

Next, grapes should be laid out on a tray or other cooked dishes, covered with a cloth, so that there is enough space to ventilate the berries. Neighboring clusters should not touch to minimize the likelihood of rotting fruit. Tray on a ventilated area. If drying will take place on the street, then the tray should be placed in a special design of gauze or mesh to prevent insects.

Periodically branches with grapes need to be turned over for uniform drying of the berries. With this method of cooking raisins for drying should take 20 days. If it is produced in the oven, then the temperature should be set at around 70 degrees.

Raisins in cooking

The first and second types of raisins are used in bakery and pastry, the second - especially in muffins and Easter cakes.

The third type of raisin is usually used for cooking. compotes, drinks. Also used when cooking meat dishes and для плова , особенно в сочетании с урюком.

Четвёртый вид — крупный семенной изюм — имеет весьма разнообразное применение. Без косточек, измельчённый, он идёт на приготовление кондитерских изделий и пудингов, в целом виде — для сдабривания напитков — квасов, морсов, его можно использовать в компоты как сухофрукт, сохраняющий вкус и после варки.

Пищевая ценность изюма (100г): 79.5-87.5% Sugars, 2.1-2.9% nitrogenous substances, 0.7-2.3% acids, including tartaric and oleanolic acids, 1.3% cellulose, 2-2, 9% ash, 16-22% moisture, vitamins B1, B2 and B5, trace elements - iron, boron, magnesium and others, caloric - 279 Kcal.

Ways to dry raisins

1. Drying in the sun. The most primitive way. Drying in the sun is carried out without prior preparation. In some cases, grapes are treated with alkali before drying. The only preparation for drying this way is to inspect the berries and remove rotten specimens. After inspection, the berries are laid out on paper sheets in a sunny place: on sheds, on the roof, etc. Drying berries turn over 1 time in several days.

2. Drying with alkaline. First, as in the first method, the berries are examined and sorted out. Then proceed to alkalization. For alkalinity, 40 g of crystalline caustic soda should be dissolved in 10 liters of water and boiled. Grapes must be dipped in a boiling solution for 3-5 seconds, and then quickly removed and rinsed in cold water. After washing, the grapes are laid out for drying. 3-4 days after laying for drying, the berries are turned over and dried to readiness.

Drying rooms for raisins (China)

To reduce the time and labor costs, you can dry the berries without rinsing in cold water, but it should be noted that in this case the skin of the berries is cracked, and this leads to more rapid evaporation of water. Drying with alkaline, but without washing reduces the drying process by 3-4 times. In this case, the yield of finished products is 20-30%, and the humidity of raisins - 16-18%. The readiness of raisins is determined by squeezing the berries with your fingers. At the ready raisins when squeezed should not appear moisture. Such grapes can be stored for a long time without losing their taste and nutritional qualities.

3. Drying in the shade. After treatment with an alkaline solution, the berries are laid out on trays and placed in piles. From above the stack is covered with dense material, film, tarpaulin, and a sulfur checker or sulfur wick is lit under the stack. The average duration of sulfur fumigation is 1 hour. Cultivated gray grapes are transferred to a permanent place of drying and set up in piles, covering them with something to protect them from birds and insects. Once in 3 days the grapes are turned.

To relax the bile ducts

Take half a cup of raisins without stones, wash well, put into a glass and drop to the top of a glass of cold boiled water. Leave a glass of raisins to infuse for a day. Nau-tro drink on an empty stomach infusion and eat all the raisins. After that, go to bed on the right side, placing a warm heating pad under it. It’s necessary to lie for 1.5-2 hours. If you carry out such a procedure 3-4 times with an interval of 1 week, you can clear the hepatic ducts and "expel" excess bile from the gallbladder.

It is necessary to take dark pitted raisins and rub them on the affected skin and the skin around them.

With hair loss

Prepare the next mask. Take a handful of raisins (preferably light). Put in an enamel bowl and pour 0.5 liters of boiling water. Cover tightly and cook for 10-15 minutes over low heat, then let it brew for 2 hours to allow the raisins to swell. Then strain the broth into a separate dish - the liquid is useful for making a mask. Rub the raisins to make a gruel, and place in a ceramic dish, add 1 yolk, 1 tsp. liquid honey, 1 tsp. any vegetable oil, 1/2 tsp. salt (salt dissolve in broth raisins). Mix everything thoroughly.

If the mixture turns out to be very thick, add a little broth and stir. Before washing your hair, divide your hair into strands and apply the resulting mush on the roots, and the remnants distribute over the entire length of the hair. Tie the head with plastic wrap, and top with a towel or a woolen shawl. Only after 40-50 minutes, wash your head with a mild shampoo for your hair type, and then rinse with acidified water (1 tsp. Citric acid in a basin of water). This mask is desirable to do Once a week for 1.5 months.

Dry grapes in various ways.

The simplest and most ancient of them is drying in the sun without pre-processing of berries or with alkali treatment.

Before processing and drying the grapes look over, remove the diseased and rotten berries, large clusters are divided into parts. Grapes laid out on the roof, flooring, paper sheets. Every 2-3 days the clusters turn over.

Briefly about grapes

White kishmish is a variety of dessert grapes with very small seeds or without them at all (therefore, there is no wild kishmish in nature). The vines are tall and strong, with smooth leaves, the edges of which are bent upwards. The vine ripens at an average pace, up to 70 buds usually appear on the hand. The clusters are mostly medium in size, but they also come across large, several branches.

The berries are sweet in taste, with a mildly sour aftertaste.

This line is considered to be moderately resistant, and with good care it is grown in temperate latitudes. Berries ripen on 155-175 days of vegetation. The yield is good, but there are some drawbacks.

So, white raisin is predisposed to the effects of diseases and pests, and the fragility of the berries complicates transportation. This was the reason that they are massively used for the procurement of dried fruits.

Vitamins and Minerals

If you take the traditional portion of 100 g, then it turns out that the primacy among vitamins is for ascorbic acid (vitamin C). Her weight accounts for about 6 mg.

The rest are present in such quantities:

  • Vitamin E - 4 mg,
  • nicotinic acid (PP) - 0.3 mg,
  • B vitamins with indices 1, 2, 5, 6 and 9 in a total amount of 0.22-0.25 mg,
  • beta carotene - 0.03 mg,
  • the proportion of vitamins A and H is calculated in micrograms (5 and 1.5, respectively).

More widely and weighty minerals are represented. The main macronutrient is potassium (225 mg for the same mass).

Other items much less:

  • copper - 80 mg,
  • Calcium - 30 mg,
  • sodium - 26 mg,
  • phosphorus - 22 mg,
  • magnesium - 17 mg,
  • silicon - 12 mg,
  • sulfur - 7 mg,
  • chlorine - 1 mg.
Their action is enhanced by a whole range of excipients. These are iron (0.6 mg) and zinc (0.091 mcg). The background components are aluminum and boron - 380 and 365 µg each.

Rubidium is 100 micrograms here, while chromium and molybdenum, vanadium and cobalt are just micrograms (from 2 to a maximum of 12).

BJU and calorie

The indicator "proteins-fats-carbohydrates" in this case is expressed by the following figures:

  • proteins - 0.72 g,
  • fats - 0.17 g,
  • carbohydrates - 17.2 g
Calorie content - 69 kcal. True, this is a common figure for fresh berries, which may vary depending on the conditions in which the grapes grow.

What is the benefit of sultry

Due to this composition, kishmish exhibits many useful qualities, namely:

  • supports immunity (due to ascorbic acid),
  • cleans blood vessels, thereby preventing the occurrence of blood clots,

  • helps relieve symptoms of respiratory diseases,
  • gently but effectively fights heartburn and nausea
  • regulates blood pressure
  • normalizes the digestive system (regular use prevents serious violations in the gastrointestinal tract - ulcers, colitis, etc.),
  • acts as a strong choleretic agent, reduces the risk of liver and kidney disease,
  • also acts as a diuretic component, relieves swelling,
  • participates in the strengthening of bone tissue (which is valuable for the prevention of osteoporosis),
  • acts as an anti-inflammatory product
  • It has a beneficial effect on the work of the nervous system - it helps in the fight against stress, relieves stress and returns normal sleep.

Whether properties are lost when drying

We already know that the fruits of white raisin have a thin skin. For transportation it is a minus, but it is compensated by the obvious merits of the berries.

The lack of seeds makes them an ideal raw material for obtaining raisins, and the drying itself compares favorably with working with more “tough” varieties. The fact is that even after this procedure, the overwhelming majority of useful substances are preserved in the fruit: figures are given in 90-92%.

This indicator is the norm for sodish. Having taken a lot of fresh berries for 100%, we take out for brackets the fruits unsuitable for drying (about 6-7%) and waste (2-3%). It turns out that this dried fruit is almost as good as fresh harvest.

Inventory and equipment for making raisins

Of course, the most delicious and useful will be the raisins, obtained with the observance of technology. It is easy even at home.

First you need to keep nearby the necessary kitchen utensils - a pot (preferably stainless steel), a large bowl for clean portions, a colander and a container for waste in the form of unusable fruits and brushes without berries.

The success of the procedure depends on the proper use of the electric dryer. It is this machine that turns fresh berries into raisins.

Such devices are both factory and homemade. In appearance, they are rectangular or cylindrical containers. The base plane (also known as the base) of a safe material has openings into which air enters. The working part - lattice trays, which are set vertically. Their number can be different: from 5 to 20 (it all depends on the size of the product).

In the factory samples, warm air is supplied separately to each tray, passing through a cavity in a double side wall. Temperature is regulated through the control panel, designed for 4-5 modes of operation.

Self-made designs are a bit simpler and allow you to work with a large amount of raw materials. But in any case, dense loading will somewhat slow down the process and require more electricity. This recipe features a factory-made dryer.

How to choose grapes for the recipe

For the preparation of raisins used brushes with fruits of medium size - the largest berries are removed.

Naturally, the fruit must be ripe and free from damage. Perceptible dryness and cracks, painful spots and thick dark "mesh" on the peel make the product unsuitable for further processing.

The best option - grapes grown on their own site with a minimum number of treatments with strong chemicals. The purchaser loses a little to him: in mass cultivation, the clusters are sprayed with powerful pesticides, to which is also added the preservative E220 (sulfur dioxide used for better preservation).

The drying process in the electric dryer with step by step photos

The grapes are harvested, all the necessary "props" at hand - you can proceed:

  1. The grapes washed in running water must first be blanched. In the pot with boiling water, add the right amount of soda (at the rate of ½ tsp. Per liter - here 5-liter container, respectively, takes 2.5 spoons).
  2. Clusters are placed in a colander, which is dipped in boiling water for 5-7 seconds. Because of the small size of this pot, several approaches will have to be made (the processed portions are immediately laid out in a voluminous bowl).
  3. Then the grapes are cooled in cold water to stop the cooking process, started by blanching.
  4. The cooled berries are separated from the grapes, removing to the side the most suspicious and damaged during the heat treatment process.
  5. After that, the whole fruits are laid out on trays (here there are 6). Pay attention - loading goes in one layer. If you put in 2, then the processing will take longer.
  6. The dryer is set at 55 ° C. In this mode, the grapes will dry for 34 hours.
  7. Opening the lid, it is easy to see that the berries have noticeably decreased in size. All raisin ready.

Now a few numbers. Of the total 5 kg after the separation of the fruits from the ridges, 4196 g remained. Another 84 g was left in the waste (that is, 4112 g went to the tab). From this mass after drying it turned out 1.2 kg of raisins.

As you can see, there is nothing complicated: in the presence of equipment, you need only a bit of patience and accuracy at the initial stage. The result is worth it, but the fact that everything is made by hand, always makes the delicacy a little more tasty.

How else can you dry the grapes

The lack of electric dryers is not a cause for frustration. There are other tried and tested drying methods. The most popular are exposure to the sun and in the oven.

The simplest method, tested for centuries. In addition to grapes, a drying platform is required. Ideally, this is a large frame with a thick mesh stretched over wooden planks. But other available materials will also fit - you can put berries on cardboard, plywood or burlap.

The main thing - to put the grapes in a single layer. In warm weather, the process will take a couple of weeks. On a fine, but windy day, stocks should be covered with thick gauze, which will not allow them to scatter.

Do not forget to inspect the drying, as necessary, bringing it into the room (for example, in rainy weather or at the time of departure from the site).

Determine the degree of readiness - a couple of trivialities: fruits that have reached the state of raisins stand out in a dark amber color with overflows and soft to the touch, even slightly viscous (with natural drying 15-20% of moisture is preserved).

A faster option - extract in the oven:

  1. Grapes spread on two baking sheets, covered with thick paper.
  2. Making sure that the berries are laid in a single layer, the containers with them are put into an oven heated to 55-60 ° С, slightly opening the door (to get out moisture).
  3. Fruits need to be stirred periodically, at the same time changing the pans in places.
  4. Ready raisins in color will be the same as with street drying.

The time of such cooking can be quite different - it all depends on how the oven works (it happens that it barely “pulls” and you have to take breaks in the process).

How to grow grapes for drying yourself

Many in the areas planted raisins, which pleases with its fruits (and those in the future can turn into raisins). Therefore, we will find out in the most general terms what the agricultural machinery looks like in the case of white raisins.

Choosing a place

This grape needs space: seedlings are placed approximately 1 m from the fence, with an interval of 2-3 m between them.

The presence of support is mandatory, and as you grow, you will need extensions (for several bushes, a full-fledged arch of rods will be required).

The optimal time frame is from the end of April to the third decade of May. At this point, the soil begins to warm up, and the threat of sudden cold weather erodes. Under the seedling dig a hole with a depth of 70 cm (with a diameter of 75-80). A drainage in the form of gravel is placed on the bottom, and a mixture of sand, sod and humus is put on it in equal parts. Then the support is put and the seedling is carefully placed, the roots of which are covered with clean soil.

It remains to pour a bush (10 liters of water) and grind it.

In the same sequence, you can land the raisins in the fall, from the beginning of October until the first frost. But in this case, more trouble - you will have to cover the sapling with a plastic bottle with holes cut through the ventilation, and on the eve of cold weather you should also cover it with needles or a thick layer of sawdust.

It all starts with the very first trim on 2 peepholes, which is done in the first year. Further, seasonal trimming (8–12 eyes) and removal of weak branches are carried out. Watering in warm weather is reduced to 15 liters of water under each bush with an interval of 3-4 days. A couple of weeks before harvesting, watering is limited, slightly wetting the ground between the bushes.

The top dressing scheme is also simple: nitrogen compounds are added in the spring, and magnesium sulphate mixed with calcium phosphate is used for supplements. Home "recharge" held on the eve of flowering.

To control pests use different insecticides, which differ in the dose and method of treatment (see instructions).

Harvesting

It falls on the end of July - the beginning of August. More specific terms depend on the variety, weather conditions in the region and competent care. Clusters weighty: on average from 250 to 400 g, on good soils can grow and brush in 500-600 g

Now you know how to get raisins from white raisins, what is the use of these fruits and what does the cultivation of these grapes look like in general. We hope this information is useful, and our readers will be able to please themselves with dried fruits of their own preparation. Enjoy your meal!

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