MySheen

Jujube sauce

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Choose a big red jujube with thick flesh, remove mildew and insect pests, remove impurities, soak in clean water for 12 hours, and then rinse with water. Put 50kg jujube plus 25kg water in a sandwich pot and simmer for 2 hours, stirring twice in the middle to make the jujube soft and rotten. Beat with a 0.2 mm aperture beater to remove jujube kernels and peels. In order to prevent the jujube skin from mixing, it should be rubbed on a nylon screen to remove the jujube skin. Then, mix the ingredients in the sandwich pot according to the following proportion: 50kg jujube paste, white

Choose a big fleshy jujube, remove moldy, pest jujube fruit, remove impurities, soak in water for 12 hours, and then rinse with water.

Put 50kg dates and 25kg water in the interlayer pot, stew for 2 hours, stir 1~2 times in the middle, so that the dates are soft and rotten.

Pulp with 0.2 mm aperture pulper to remove date pit and date skin. In order to prevent jujube skin from mixing, it should be rubbed on nylon sieve to remove jujube skin.

Then, in a sandwich pot, the ingredients are prepared according to the following proportions: 50 kg of jujube paste, 37.5 kg of white granulated sugar, 3 kg of starch, 0.15 kg of agar, and 2.25 kg of sweet osmanthus or rose paste.

Specific operation: first white granulated sugar and water to prepare 75% syrup; agar and water 5 kg, heated to fully dissolve and filter for later use; starch and water 4.5 kg, dissolved for later use; osmanthus and water 5 kg boiled and filtered for later use. adding syrup into date paste, heating and concentrating under steam pressure of 0.25 - 0.3 MPa, and stirring continuously. When the soluble solid content of the fruit pulp reaches 50%, agar and starch pulp are added; when the solid content reaches 55%, osmanthus water is added, and the osmanthus water is continuously concentrated for 10 minutes, and the mixture can be taken out of the pot after being evenly stirred.

Keep the pulp temperature above 80℃ during canning, and pay attention not to pollute the pulp. Vacuum automatic sealing vacuum degree of 0.027 MPa. Put the jujube sauce pot into boiling water for 30 minutes, quickly cool it to below 37℃, wipe off the water droplets outside the pot, and then put it into storage.

 
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