MySheen

Processing of sandwiched jujube

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Sandwiched jujube crisp sweet, fragrant, unique flavor. The production method is as follows: first, the materials are selected with large and medium-sized high-quality red dates as raw materials. Second, enucleate with enucleation machine or enucleation drill along the jujube fruit to remove the jujube core. Third, sandwiched according to the size of the jujube, choose the appropriate five-spice peanut kernel and insert it into the enucleated jujube. 4. Baking pours the sandwiched jujube into a special baking cage, accounting for about 70% of the total volume. 75% of the cage;

Sandwiched jujube crisp sweet, fragrant, unique flavor. The manufacturing method is as follows:

I. selection of materials

Large and medium-sized high-quality red dates are used as raw materials.

2. Enucleation

Use enucleation machine or enucleation drill to remove jujube seed along the vertical direction of jujube fruit.

Third, sandwich

According to the size of the jujube, choose the appropriate five-spice peanut kernel and stuff it into the enucleated jujube.

4. Baking

The sandwiched jujube is poured into a special baking cage, accounting for about 70% of the total volume; the rotation speed of the cage is 40 rpm and can be baked in 30 minutes.

Fifth, add light and color

Add light and color 15 minutes before the finished product is finished. The method is to boil the jujube seed with a small amount of jujube meat in the ratio of 1 to 1 to obtain jujube water. Add 0.5 kg of this boiled jujube water to every 20 kg of baked jujube, and then bake it for another 15 minutes, the exocarp of the jujube will change from a matte brown to a metallic reddish brown. Such as the production of sugar-coated sandwiched jujube, in this process, do not add boiled jujube water, but pour into the mixer, while hot add concentrated white sugar solution, add while stirring, until the jujube water appears snow-white frosting.

VI. Coking

The baked sandwiched jujube, which is very soft when hot, is poured on the foil in the drying chamber, that is, it naturally hardens and burns. 1 hour in winter and 6 hours in summer.

7. Packaging

Packed in plastic bags of 0.25ml and 0.50kg each, then packed in hard cartons, which can be stored for two months.

This processing method is most suitable to be carried out from November to April of the following year when the air humidity is low.

 
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