Chinese jujube

Jujube is a kind of cool fruit, with sugar, acid, spices, salt and other harmonious and good flavor, sweet and sour delicious, rich aroma, long aftertaste.

Technological process: → peeling → pickling → desalting → soaking sugar → dry → packaging.

Main technical points:

① material selection. The varieties with large fruit, small kernel and thick meat were selected to remove diseases and insect pests and damaged fruits, which were divided into three grades according to large, medium and small.

② is peeled. Pour the fresh jujube into the solution of boiling 5% sodium hydroxide, boil for about 30 seconds, remove the lye, put it into cold water, scrub the peel quickly, then rinse with clean water.

Pickled with ③. 100kg fresh jujube uses 10kg salt, one layer of jujube salt, pickled in the cement pool, covered with heavy objects to prevent the jujube from floating out of the liquid surface. Take it out and dry after about 15 days. To increase the brittleness, 0.2% alum or 0.3% quicklime can be added.

Desalting salt with ④. Rinse the jujube billet in a running trough for 2 days, remove most of the salt and sun until semi-dry.

Soak sugar in ⑤. Use 5kg licorice, 0.4kg cinnamon, add water 60kg to boil, concentrate to 50kg, clarify and filter to prepare licorice liquid. Half of the licorice solution was added sugar 20kg and 120g saccharin was dissolved to make licorice sugar solution. Soak the 100kg jujube billet in this hot licorice sugar solution, remove it after 12 hours, bask in the sun for half a day, and place it in a container. Add the other half of the licorice liquid to the underabsorbed licorice sugar solution and add sugar 3~5kg. After 20g saccharin, 100g citric acid and appropriate amount of food pigment, mix well and boil, pour into a container containing jujube blanks, soak for another 10 minutes and 12 hours, until the jujube blanks are saturated, remove and dry, then mix with 2kg licorice powder and 60g cinnamon oil.

⑥ packing. Packed in polyethylene bags or boxes.