Processing of Golden Silk Jujube

Jujube is an early fruit planted in China, which has high nutritional value. Golden jujube is a traditional product of Beijing-style preserved fruit, which gets its name because of its many filamentous stripes. The processing techniques are as follows:

1. Material selection: varieties with large fruit shape and small stone and thin skin are selected.

2. Slit: after washing the graded fresh jujube with clean water, drain the water with a drainage needle or slit knife can also be mechanically applied to the fresh jujube body, with 50 pieces of 100 pieces longitudinally (depending on the size of the jujube fruit) no more than half of the fruit. The grain distance is not more than 1 mm, and the pattern should be neat, so that many filamentous stripes are formed after fresh dates are made into honey dates, forming the unique characteristics of honey dates. After stitching, fresh dates are washed and dried with water.

3. Fumigation: put the striped jujube billet into the bamboo basket, then put the bamboo basket in the fumigation room, ignite the sulfur, fumigate 10 grams per cubic meter, fumigate for 30 minutes, fumigate until the jujube is golden or light yellow.

4. Cooking: the ratio of white sugar to raw material is 0.8 glue. the white sugar can be added twice, using one-time boiling method, and the sugar solution can be prepared into 40% sugar solution, then the sugar solution and jujube blanks are boiled together. When the flesh has become soft, the other half white sugar is added. In the cooking process, an appropriate amount of 0.1% citric acid can be added, or an appropriate amount of honey or caramel can be added, the product will not return sand, the texture is soft, the surface is bright, and the heating can be stopped when the jujube surface is glossy and transparent. The whole cooking process takes about 1.5 hours.

5. Impregnation: when the sugar content is more than 65%, pour the boiled jujube embryo together with the sugar solution into the jar and impregnate for 24 hours, so that the jujube billet can fully absorb the sugar solution.

6. Baking: remove the jujube billet from the sugar solution, spread it on a bamboo screen or baking plate, and bake it in the baking room for 12 hours. Pay attention to the baking temperature and turning so that the jujube billet is heated evenly and drying is consistent. Generally, you need to bake until the pulp toughness is enhanced, and you can stop without sticking your hands, and its water content is about 20% 24%.

7. Plastic surgery: while the pulp is soft, squeeze the jujube into a flat circle by hand or machine.

8. Re-drying: the re-drying temperature of the reshaped jujube fruit is controlled at 60-65 degrees Celsius until the water content reaches 16-18% and then cooled for packaging.

9. Packaging: Golden jujube is famous at home and abroad. quality inspection should be strictly carried out before packaging, decoration should be paid attention to, and packaging should be sealed to prevent moisture absorption.