Candied fruit processing technology
First, the selection and grading of jujube fruit: Exclude pest fruit and mechanical damage fruit, and then grading by the size of the fruit circumference. Second, jujube quilting: jujube fruit should be longitudinal quilting, the depth of quilting is half of the flesh, the length of quilting is the length of jujube fruit. Third, candied: a total of three times candied process. For the first time, put the same weight of sugar and water into a stainless steel cooking pot and boil it, and then pour the processed jujube into a boiling pot to submerge the fruit with sugar solution. Cook for 30 minutes and stop the fire, but you can't stop stirring until you pick up the jujube and transilluminate under strong light. When you can see the date nucleus, remove the jujube (this time the sugar has been immersed in the date kernel). The second time in the sugar solution to re-sugar boiled after the ceasefire, the cooled jujube into the sugar solution and immersed for one day to remove. The third time the boiled boiled in semen, the fire ceased. The jujube was soaked again in the sugar solution for one day, and then drained. D. Drying: The jujube which drains the sugar liquid is baked. At this point, the temperature should be controlled at about 55°C. If the temperature is too high, the sugar will be too dry. If it is too low, it will be too slow to dry. Generally, it is necessary to turn the jujube once every two hours, and continue baking for the second time after 24 hours. The temperature cannot exceed 80°C. When the jujube is opened by hand and the nuclear meat is easily separated, it reaches the oven standard. Fifth, quality standards: uniform quilting, full sugar, sugar content of 70%, no odor, no impurities.
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