(1) Process flow
The ingredients are selected→ pitted→ soaked→ boiled→ dipped dates→ dried → packaged
(2) Process points
(1) Select the red dates that are fully mature, uniform in size, bright red in color, thick in flesh and high in sugar content as raw materials. Remove mildew and dates. Dates should not be used as raw materials.
(2) The core is removed with a denuclearizer, the diameter of the nuclear outlet should not be greater than 0.7 cm, the caliber is complete and harmless, the poking hole is upright up and down, there is no broken head, and the needle eye is consistent. The removed jujube kernels can be used to process vinegar because of the jujube meat.
(3) Wash the pitted dates into hot water at 60 ° C, gently stir, soak for about 20 minutes, until the jujube skin is slightly spread, the jujube meat is swollen, after eating through the water, you can fish out, drain the surface of the jujube skin. Soaking, in addition to hygiene requirements, can make the jujube peel stretch when cooking, eat sugar evenly, the color is consistent.
(4) Cook first according to 10 kg of sugar, 10 kg of water and 12 g of citric acid with invert sugar water. Then pour the soaked dates into the pot and cook over high heat, when the temperature reaches 90 ° C, then pour the inverted syrup into a stainless steel pot and cook for half an hour out of the pot.
(5) Soak the dates together with the original sugar solution into the sugar water equipped with roses, honey, osmanthus flowers, white sugar and other ingredients to soak for 24 hours, until the jujube meat is full of syrup, and the dates are black and purple-red.
(6) Dry the soaked dates in hot water to wash the surface syrup, fish in a baking dish and send them to the baking room for baking. The temperature of the baking room is maintained at 60 ~ 70 ° C, baked for 12 hours, until the moisture of the sugar dates drops to about 15%, and when you feel the hard meat with your hands.
(7) Package the sugar dates and classify them after baking. Select the size uniform, purple bright finished product package after sale.
(3) Quality indicators
The jujube is round, translucent, purple and bright in color, rich in osmanthus flavor, sweet and delicious in taste, soft and moderate, and the sugar content is more than 70%.