MySheen

Preserved jujube

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, 1. Material selection: choose a large, thick, pest-free and damage-free jujube as raw material. 2, raw material treatment: wash the jujube with clean water; if the pesticide pollution is serious, add appropriate amount of bleach to the water, then soak the jujube for 20 minutes, the water temperature does not exceed 50 ℃, and then rinse with clean water. Then use the enucleating machine (you can also remove the jujube core by hand, and then wash it and set aside). 3. Processing: ① adds 20% sugar to the jujube. In order to facilitate the preservation of vitamin C and keep the taste of jujube unchanged, 0.

1. Material selection: choose a large, thick, pest-free and damage-free jujube as raw material.

2, raw material treatment: wash the jujube with clean water; if the pesticide pollution is serious, add appropriate amount of bleach to the water, then soak the jujube for 20 minutes, the water temperature does not exceed 50 ℃, and then rinse with clean water. Then use the enucleating machine (you can also remove the jujube core by hand, and then wash it and set aside).

3. Processing:

① added 20% sugar to the jujube. In order to facilitate the preservation of vitamin C and keep the taste of jujube unchanged, 0.3%-0.4% sodium bisulfite solution can be added; mix well and soak for 15 hours.

② add 20% white granulated sugar to the stainless steel pot, pour into a bowl of water, melt, pour the jujube into the pot, boil for 30 minutes, and add a small amount of starch.

③ pans dates and syrup together and leaves them outside to dry for 20 hours.

④ add 30% sugar and 5 tablespoons honey to the pot, add a little water and boil over low heat for 30 minutes.

After ⑤ starts the pot, dry for another 30 hours, so that the sugar solution fully penetrates into the jujube meat.

⑥ will remove the jujube from the sugar solution, drain the sugar solution, put it on a plate and send it to the baking room. Bake at 50-60 ℃ for 20-25 hours, constantly ventilate and drain the moisture in the middle, and change the position of each other. Finally, it is made into jujube billet which is round and full, undamaged, non-crystallization, red color, sweet and delicious, non-scorched taste, crisp and delicious.

⑦ mix sugar, water and starch in the proportion of 2:2:1, boil for 10 minutes, soak the dried jujube blanks for about 5 minutes, remove them and scatter them on the sieve surface to dry. In this way, a transparent sugar film can be formed on the surface of jujube to prevent moisture absorption and bonding. Then it can be bagged and sold.

 
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