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When coating, gelatin with a gel strength of 250 or more should be used. Take 1kg of gelatin (dry product) and immerse it in cold water for 1h and then dip it in 9L of 70°C warm water. After the gelatin particles become emulsion, stir gently to raise the temperature to 90°C. A part is cooled to 65°C.
Place the raisins in a fluoroplastic basket, rinse the surface clay in cold water, and immerse it in a gelatin solution at 90°C for a few seconds to sterilize the surface; then inhale in a 65°C gelatin solution and stir for a few seconds, then Put the soaked raisins in the room and dry them with dry air circulation (to prevent the raisins from sticking) to coat the raisins evenly with a layer of gelatin. After the above treatment, 10% of the gelatin solution adheres to the surface of the raisins. Gelatin film. At this time, the amount of gelatin that is coated is about 1% of the amount of raisins.
Every two processes mix cream with raisins.
The manufacturing methods of butter can be divided into churnsing method and continuous method from a large aspect. When raisins are added to butter, in order to prevent breakage of the raisins, churns are often used. Specifically, the cream is processed into cream granules by a churner, the cream granules are washed with water and stirred, and then heated and stirred again.
In the processing of raisin butter, in order to prevent the surface of the raisin covered gelatin peeling during the stirring process, need to be heated. Make the cream semi-fluid and add raisins for stirring.
Method for making raisin cream
The method consists of two processes: Each process is covered with gelatin raisins.