After the first brief drying, the grapes are taken to the enterprise, where they are washed, sorted, slightly “roasted” in ovens and, possibly, also laid out in jars and bags. However, in order to extend the shelf life of raisins and make them more attractive, the berries can be treated with preservatives.
It is necessary
not transparent and not light raisins with stalks
Instructions
Step 1
Sulfur dioxide, sulfites and sorbic acid, which are sometimes used in the "preparation" of raisins, are permitted for use, but this does not mean that they are completely harmless. Take a closer look at the color of the raisins. Both green and black grapes darken somewhat after drying. Sulfites, on the other hand, make it transparent and light, stabilizing the color and "working" with berry preservatives. Therefore, natural raisins are brown, light brown or black, but not golden.
Step 2
Take shriveled, fleshy, matte berries without damage. Don't buy raisins that are too hard or too soft. Also, do not purchase underdried, slightly damp. All this speaks of improper processing and storage of dried fruits; such raisins can quickly deteriorate.
Step 3
If you buy raisins from the market, throw in a few berries and listen. The raisins should fall onto a hard surface with a soft thump.
Step 4
Touch the berries, ask the seller to crush one zest in your fingers. You can tell by touch whether the dried fruit contains insect larvae.
Step 5
The raisins should taste sweet to some extent, but not sour, and even more so without a burnt aftertaste.
Step 6
The presence of tails in raisins indicates the quality of the product. Such berries have undergone minimal processing, and their integrity is not compromised. But it is from the place where the stalk was removed that rot appears on the berry.
