How to process jujube

Honey jujube is a dry candied fruit made from fresh jujube. The processing techniques are as follows:

1. Raw material selection: it is generally advisable to choose a large one and a small core. A variety with loose meat, thin and tough skin and less juice. The fruit maturity is best when the green begins to fade and the fruit is milky white.

2. Grading: the jujube is graded according to the size of the jujube fruit to remove the abnormal jujube diseases and insects, overripe and damaged jujube.

3. Slit: in order to facilitate sugar penetration and pressure shaping, the fruit surface is usually slotted, and the jujube fruit is cut into the channel of the jujube cutting machine (slitting machine), and the cutting depth is appropriate to reach half of the pulp thickness. Too deep sewing is easy to break, too shallow sugar liquid is not easy to penetrate. When there is no sewing machine, you can also cut seams manually. Generally speaking, each jujube is required to cut 100 seams. Don't cut off the ends of the seam.

4. Wash jujube: rinse the fresh jujube after slit with clean water.

5. Boil jujube: use stainless steel sandwich pot or copper pot to cook jujube, use 0.8 times the amount of white sugar, if cooking 25kg as a pot raw material, you need to use 20kg white sugar, and add white sugar step by step. First dissolve 10 kg of white sugar with 10 kg of water, boil it with high heat, and stir it constantly, remove the floating sugar foam, continue to add the remaining white sugar and heat it to cook the sugar solution, and continuously increase the concentration of the sugar solution, and cook until the sugar crystallizes at the edge of the pot. The boiling temperature of the sugar solution is above 105 degrees Celsius, and the raw material is close to sand turning. At this time, the firepower should be small and keep turning over. You can directly boil the sugar in the pot until the sugar is turned over, or shovel the jujube fruit. Wind cooling and rolling on the vibrating motor can make the sand particles uniform. Each pot of jujube is boiled for 1.5 hours.

6. Drying: dry the sugar-permeated jujube to about 20% of the water content at 65 degrees Celsius, almost half-dry and half-wet.

7. Plastic surgery: press the jujube by jujube press or manually to improve the beauty of the product.

8. Drying: dry again until the moisture content of the finished product is 16%.

9. Grading: pick out broken dates and grade qualified dates according to their size.

10. Packing: packed in cartons or plastic food bags. Each box (or bag) weighs 0.5 kg to 1 kg and then packed in cartons of 25 kg each.