Non-nucleated dates processing

(1) Process selection → Nucleation → Soaking → Cooking → Dipping dates → Drying → Packaging. (b) The process points 1. The choice of ingredients is fully mature, with uniform heads, bright red color, jujube with hypertrophy and high sugar content as raw materials. Remove mildew, spot date. Jujube should not be used as Raw Material. 2. To remove nucleus by nuclear nucleating machine, the diameter of the nucleus should not be greater than 0.7 cm, the caliber should be intact, the cavities must be up and down, and the needle should be consistent. The jujube kernel taken out can be used to process vinegar because of the jujube meat. 3. Soak the jujube into the hot water of 60 °C, gently stir, soak for about 20 minutes, until the jujube skin slightly, jujube fleshy, eat water, then remove, clear the net Surface moisture. Foam washing, in addition to health requirements, can make the jujube stretch, eat sugar in the cooking uniform, uniform color. 4. Boil first with 10 kilograms of sugar, 10 kilograms of water, and 12 grams of citric acid with good infusion sugar. Then put the washed jujube into the pot and cook it. When the temperature reaches 90°C, pour the invert Syrup into a stainless steel pot and cook it for half an hour. 5. Immerse the jujube with the raw sugar and pour them into sugar water with roses, honey, sweet-scented osmanthus, and white sugar for 24 hours until the jujube flesh is full of syrup and the dates are dark purple. 6. Drying Soak the jujube in hot water and wash the surface of the syrup in a baking tray and bake it in the baking room. Baking room temperature to maintain 60 ~ 70 °C, bake for 12 hours, until the sugar date drops to about 15%, you can touch when you feel hard meat soft. 7. Packaged candied dates are classified after drying. Choose the uniform size, bright red and purple products, packaged and sold. (C) quality indicators Jujube was round, translucent, bright purple color, osmanthus aroma, taste sweet and delicious, crisp and moderate, more than 70% sugar content.

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