jujube
Operation:
1. Fruit selection: select varieties with thin skin, thick meat, small stone and high sugar content. The fruit should be complete and even, free from moth, rot and mildew. It is best to choose fully mature dried dates.
2. Kernel removal: the selected thorns are cored with a red jujube core removal machine. The jujube seeder developed by Lvliang Agricultural Machinery Institute can process 30 kilograms of jujube trees per hour. In operation, the jujube is put into the groove die sleeve, and the groove die is driven to enter the jujube punching position, and then the crank-connecting rod mechanism drives the punch to move up and down to punch out the jujube core, and corresponding parts can be replaced according to the size of the jujube. Because jujube is artificially fed, all kinds of jujube stones can be washed out.
3. Soaking and washing: soak the peeled jujube in hot water at 60 ~ 70℃, gently stir and soak for about 20 minutes, then clean the dirt and soften the jujube skin. When the jujube meat swells and the jujube skin unfolds, take it out after eating enough water and pour the water on the surface of the jujube skin.
4. Boiling: add 10 kg of white sugar and 10 kg of hot water, and add 2% citric acid and stir well. After the sugar is dissolved, the jujube and sugar solution are poured into a stainless steel or copper pot and boiled for 0.5 hour. The flesh is transparent and soft.
5. Soaking dates: The cooked dates and raw sugar solution are simultaneously poured into a jar filled with ingredients such as roses, honey, white sugar and osmanthus, and soaked for 24 hours. When the jujube pulp is full and the jujube surface is dark purple, it can be taken out.
6. Baking: Wash the syrup on the jujube surface with warm water, put it in a baking tray and send it to a baking room for baking. At the initial stage of drying, the temperature in the drying room was kept at about 50℃, which made the jujube peel shrink slowly. After 5 ~ 6 hours, the temperature is gradually raised to 60 ~ 70℃, and it is poured 1 time every 2 hours to make the baking uniform. After 9 ~ 10 hour, the jujube peel is wrinkled, and then the fire can be turned off, and the temperature can be kept at 50 ~ 60℃ until the water content of the sugar jujube drops to 15%, that is, when it is hard on the outside and soft on the inside by hand, it can be discharged.