Candied dates are dry candied fruit made from fresh dates. Processing techniques are as follows:
1, the choice of raw materials: generally should choose a large nuclear small. Meat with loose flesh, thin, tough, and less juice. Fruit maturity is better when it begins to recede green and milky white.
2, grading: According to the size of jujube fruit, grading, remove the jujube of the deformed date of the jujube, over-ripened and damaged dates.
3, Slit seam: In order to facilitate the penetration of sugar and pressure deflection molding, usually on the surface of the fruit seam, put the jujube fruit into the cutting machine in the cutting machine (cut the sewing machine) in the hole, the cut depth to achieve half the thickness of pulp is appropriate . The seam is too deep and easily broken, and the shallow sugar is not easy to penetrate. When no sewing machine is available, manual slitting is also generally required to draw 80-100 slits for each date. Do not cut both ends when slitting.
4. Washing jujube: The fresh jujube after the joints are washed with clean water.
5, boiled jujube: Use stainless steel sandwich pot or copper pot cook dates, use the amount of sugar is 0.8 times, such as cooking 25 kg as a pot of raw materials you need to use sugar 20 kilograms, and must be added in batches of sugar. Dissolve 10 kg of sugar with 10 kg of water, cook it on fire, and mix it continuously to remove floating sugar foam. Continue to add the remaining sugar and heat it. The concentration of sugar is increasing, and the sugar crystals appear on the side of the pan. The boiling point of the sugar liquid is above 105 degrees Celsius, and the raw material is close to the sanding. At this time, the firepower is small and it is constantly turned over. You can directly boil the sugar in the pot to make the sand, or shovel the jujube fruit, and perform the air blow cooling to roll on the vibration motive. Make the sand even. Cook each pot for 1-1.5 hours.
6. Drying: After the sugar-transported candied dates are dried to a moisture content of about 20% at 65 degrees Celsius, it is almost half dry and semi-wet.
7, plastic surgery: press the date machine or artificial candied press, increase product appearance.
8. Drying: Dry again until the finished product has a moisture content of 16%.
9, grading; pick out broken dates, the qualified candied fruit by size.
10 Packaging: Packed in cartons or plastic food bags. Each box (or bag) weighs 0.5 kg to 1 kg and is then packed in cartons, each containing 25 kg.
(Zhongkai Agricultural College Pan Huisheng)
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