MySheen

Processing technology of jujube

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, 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 30 minutes of cooking, but not

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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