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Second, the processing points (a) the choice of materials, grading. The dried fruits and dried dates were selected to be large in size, full in pericarp, and thick in flesh, and the remaining fruit was removed and processed according to the size of the fruit.
(b) Cleaning and precooking. Wash the jujube fruit and pour it into the boiling water pot, cover and cook it swiftly. After the water is opened, add a little cold water, stir it up and down, and precook for 5-8 minutes. Precooking is completed when the pulp has a uniform water stain, light green color, slightly soft texture, and toughness. When precooking, the fire power should be suitable. If the fruit is too large, it will lose its toughness and the finished product will have a coarse texture and poor quality.
(C) cold shock. Remove the jujube fruit, then put it into cold water, soak it for 5-8 minutes, keep the water temperature at 40°C-50°C, and wrinkle the peel. The water temperature is low and the wrinkles are thicker. When the water temperature is high, no wrinkles are formed. Both of them will affect the quality of the product.
(D) Sieve grain blanking. Remove the jujube fruit and place it in a sieve and shake gently for 5-6 minutes to remove the floating water. The surface of the fruit surface through the extrusion of fine wrinkles can appear, the next screen after 2-3 minutes, dried fruit surface moisture.
(five) baking. Put the blank on the surface of the kiln and lay it 15cm thick. Due to the uneven heating of jujube billets, 4-8 turnovers were performed during the baking process. Each time they were separated by 12 hours, they were exposed to heat, evaporation, and humidity. During the heating period of 1-2 hours, the foil surface temperature is controlled at 50°C-55°C. At the beginning, the jujube blank was covered with a mat and the fruit temperature slowly increased. The fruit surface from dry to condensed, then exposed. After the condensation, the banquet was withdrawn to accelerate evaporation. After the fruit surface condensation disappears, it enters the next stage. Evaporation phase 5-6 hours, the foil surface temperature is maintained at 65 °C -70 °C, hand feel a burning sensation. The temperature during this period is relatively high and should be managed with caution. During the soaking stage, a cease-fire of 5-6 hours allowed the water in the fruit to gradually infiltrate and reach internal and external balance. Avoid baking for a long time to prevent excessive drying of the fruit surface and crusting. After being wet for the first time, the upper and lower lamellar blanks were carefully turned over to start the second ignition and baking. After the second bake, the jujube temperature dropped slightly, and the jujube was withdrawn from the glutinous surface. The surface of the open-air foil was wet for 2-3 days and the stack thickness was not more than 30 centimeters. So repeated 4-8 times, until the consistency of the inside and outside the pulp, a little elasticity, the pulp moisture content below 23%. The baking process can be performed in a well-functioning drying room. It is more appropriate to use wood for baking.
(six) molding. When the product is dry, the skin is purple, the fruit is shiny, the wrinkles are light and uniform, the flesh is slightly elastic, the pinching is not deformed, the peeling is not sweet, the flavor is sweet, the toughness is, and the jujube has a strong flavor and can be packaged and sold.
Correct use of dried jujube processing technology
First, the process of choice of materials, classification → cleaning, pre-cooking → cold-pressing → screen pattern drying blank → baking → molding.