How to process black jujube
Black jujube is also processed by fresh jujube. The main technical points are as follows:
1. Raw material selection: choose a large, small, fleshy, fleshy, less juicy, fresh and ripe fruit as raw materials to remove broken dates and rotten dates.
2. Grading: treated separately according to fruit size, maturity and variety.
3. Hot boil: boil the water in the pot and heat the fresh dates for 10 minutes. Boil until the pulp is softer, take out and dry, ready to smoke.
4. fumigation preparation: dig a pit with a depth of 180 cm and a width of 160 mi 200 cm, a pit of suitable length, about 50 cm from the edge of the pit, build a shed with bamboo slices or bamboo poles, and pile jujube fruit on the surface of the shed.
5. Fumigation: the jujube fruit should be stacked on the shed surface with a thickness of 16cm, too thick to be dry, too thin to waste firewood and grass. The jujube fruit is covered with Reed mat and the firewood is burned at the bottom of the pit. The temperature of the jujube layer is controlled at about 60m / 70C. Pay attention to adjust the firepower, after about 12 hours of fumigation, turn the jujube up and down again, and then continue smoking for 12 hours to complete the fumigation stage, ready to get out of the pit. The jujube rate is 30% of fresh jujube petals.
6. Softening: in order to make the internal and external water content of jujube fruit tend to be uniform, the smoked jujube fruit should be stacked in a dry and ventilated warehouse with a height of no more than 1 meter and can be packaged in 10 days.
7. Grading: the same variety of jujube is graded according to its size and color.
Packaging: mostly packed in gunny bags or in cartons, pay attention to ventilation.
9. Quality requirements:
(1) it is required that the jujube is dry, the jujube meat is solid, and the jujube is not deformed and peeled.
(2) the black jujube skin is dark and shiny, and the black jujube skin is red.
(3) the particles are large and uniform, short, strong and round, and the skin wrinkles are fine and shallow.
(4) the meat color is yellowish, the meat is solid and meticulous, the nucleus is small and the taste is sweet and waxy.
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