Jujube paste processing

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, the ingredients are prepared in the following proportions in a sandwich pot: 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.