Processing technology of jujube
First, the selection and classification of jujube fruit: get rid of moth-eaten fruit and mechanically damaged fruit, and then grade according to the circumference diameter of the fruit.
Second, jujube fruit cutting seam: jujube fruit should be cut longitudinally, the depth of cutting slot is half of pulp, and the length of cutting gap is the length of jujube fruit.
Third, sugar cooking: the sugar cooking process takes 3 times. For the first time, put the same weight of sugar and water into a stainless steel pot to boil, and then pour the treated jujube fruit into the boiling pot, with sugar flooding the fruit as the best. Cease fire after cooking for 30 minutes, but do not stop stirring until you pick up the jujube and put it in bright light. When you can see the jujube kernel, remove the jujube (at this time the sugar has been soaked into the jujube core). The second time in the sugar solution to re-add sugar to boil the cease-fire, put the cooled jujube into the sugar solution for one day and then fish it out. After boiling the semen with sugar for the third time, cease fire, dip the jujube in the sugar solution again for one day, then remove it and drain.
Fourth, drying: bake the jujube that drains the sugar solution. At this time, the temperature should be controlled at about 55 ℃. If the temperature is too high, it is easy to return sugar, and if it is too low, the drying is too slow. Generally, the jujube should be turned once every 2 hours, and the second baking should be carried out after 24 hours. The temperature of the second baking should not exceed 80 ℃. When the jujube is broken by hand and the core meat is easy to separate, it reaches the standard of baking.
Quality standard: uniform cutting seam, full sugar content, 70% sugar content, no peculiar smell, no impurities.
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Production technology of seedless jujube
1. Raw materials: 50kg dried red jujube, 30kg cotton sugar, 100g citric acid. two。 Operation points: (1). A milky white jujube with large nucleus, small meat and thick skin was selected and processed according to three grades: big, medium and small. (2)。 Grind one end of the iron pipe with a diameter of 6mm to 8mm, stick it in from one end of the jujube, and take out the jujube core when it is pulled out. During continuous operation, the jujube core is constantly ejected from the other end of the iron pipe. (3)。 Soak the enucleated dates in clean water for 12 hours.
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Processing of amber almonds
(1) → selection of raw materials, soaking →, soaking → sugar, boiling →, cooling, draining, →, frying, →, cooling, →, oil-throwing, → packaging (2) the key points of the process are to select almonds of uniform size with a vibrating screen to pick out insect food, moldy almonds and other impurities. Soak in 60 ℃ warm water for more than 5 days, change water every day to prevent almond peel from falling off. Soak the water, drain, and pick out the peeled almonds. Put the almonds in 75% sugar solution and cook for 15 minutes.
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