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First, the variety requirements for the production of canned grapes should be large, fleshy, fleshy hard and brittle, non-nuclear or less nuclear or small nuclear, strong skin toughness, easy to peel, flesh is white or light white, high soluble solid content Low moisture content and rich flavor. The current varieties suitable for canning include Red Earth, Italy, Jufeng, Jingyou, Big Grain Kangbaier, White Rose, New Rose, Queen of Vineyards, etc.
Second, the process of raw material selection → cleaning and disinfection → granulation, grading → blanching → peeling, enucleation → canning → sealing cans → sterilization → cooling → storage.
Third, the operational requirements 1. Selection of raw materials: The canned grapes must be picked by hand. The maturity of the fruit can reach 80 to 90%. The fully ripened grape meat is too soft. The peeling result is rough and the loss is large, so it is not suitable for processing.
2. Washing and disinfecting: Rinse the spiked grapes in water for 3-5 minutes, then soak them in 0.05% potassium permanganate solution for 5 minutes, then wash them with water.
3. Granulation and grading: The large ear is first divided into several spikelets (9-10 grapes per spikelet), and then the granules are divided into large, medium and small grades. At the same time, the unripe green and green fruit pieces, the small fruit pieces and the fruit pieces damaged by the pests are removed.
4. Blasting: Immerse the grape fruit in warm water at 80-85 °C for 30-50 seconds (the fruit is slightly softened, but there is no crack, no discoloration or slightly green, and the blanching time should not be too long to avoid cracking) Then immediately turn into cold water and cool quickly.
5. Peeling and enucleation: Manually peeling the fruit pieces by granules. For nucleated varieties, peel the skin and remove the core by granules with stainless steel tweezers.
Peeling and denucleation should be thoroughly cleaned, the fruit pieces should not be broken and the flesh is not damaged. Generally, the peeled and nucleated fruit pieces are spread on a clean glass plate with 3-4 incandescent lamps underneath for careful inspection. Qualified fruit can be filled. If it is not possible, the processed grape fruit should be placed in a 0.05% vitamin C solution for color protection.
6. Canning: Carefully put the processed fruit into a clean can, the size and color of the fruit in the same tank should be even. After filling, inject 18%-20% sugar solution into the tank (sweet water temperature 70-75 ° C is appropriate), to the top gap 6-9 mm. The amount of fruit and the amount of sugar and water in different tanks are shown in the table. 
7. Sealing, sterilization, cooling, storage: Immediately after filling the tank, vacuum sealing the tank, the sealing vacuum should reach 450-550mmHg. Sterilization as soon as possible after sealing, the sterilization data of atmospheric pressure sterilization pot is: metal can 10ˊ25ˊ/86°C, glass jar 5ˊ-30ˊ-5ˊ/90°C. Sterilization should not be too fast, and the temperature should not be too high. The canned sections were cooled to 35 ° C after sterilization. Labeling, printing, packing, and then stored in the thermal storage.
Fourth, the quality requirements of canned grapes should be complete, the size is uniform, soft and hard, the color of the flesh is the same as the color of the flesh of this variety, the fruit weight is not less than 50% of the total net weight, the sugar water is more transparent, and a small amount of turbidity is allowed. Flesh crumbs. The sugar can opener concentration is 14%-18% (refractive). Heavy metal content and microbiological indicators should meet food hygiene standards.
Canned grape canned food
Canned grape is a kind of grape processed product that is very popular among consumers. It is often used on the table. It is very important to develop the canned grape production according to local conditions.