Jinsi jujube is a specialty of our province. Its skin, meat is dense, crisp, fragrant and sweet, it is an excellent raw material for making gold candied dates. The candied candied fruit is popular with people for its unique flavor and is also a traditional export product of China. It is very popular in the international market. However, the production of raw materials, gold silk jujube requires harvesting when the fruit is green, this time is a high temperature season. If it is not processed in time, it will lead to nutrient loss and rot. To ensure a certain quality and quantity of processed raw materials and extend the production cycle, special processing methods for low temperature and slow freezing of processed raw materials can be used to extend the processing period for more than 8 months, and at the same time improve The processing quality and economic efficiency of candied dates, and shortened the processing time. The specific storage and processing methods are described below. First, gold silk jujube before storage processing 1. Jujube fruit selection Jinsi jujube requires a longer time of cooking, turning and pickling, and therefore easy to break. In order to ensure the integrity of the fruit shape, it is necessary to choose a dense, firm real-time period, that is, when the fruit color is white, pick it up, discard the red fruit of the fruit belt, worm-eaten dates, mechanical injury dates, and fruits that are too big or too small. 2. Deal with the selected raw materials for cleaning. Jinsi jujube fruit is smaller and does not have to be peeled and cored. 3. Cut-cutting cuts the fruit to facilitate the penetration of sugar. Cut lines can be artificially carried out. The fresh jujube peels are cut spirally from the bottom to the top. Each date is streaked 10 times or so. The markings are evenly distributed on the fruit surface, so that the two ends of the jujube are full and the depth of the markings does not exceed. One-third of the thickness of pulp. It can also be cut into dense vertical lines on the jujube surface with a cutting machine. The pitch is about 2 mm. The slitter is a tubular structure. 30-50 blades are installed in the iron pipe at intervals of the pattern, and the jujube passes through the blade. Jujube is evenly cut. Second, gold candied jujube raw materials for storage of raw materials using frozen way, after processing the raw materials, directly placed at -18 °C low-temperature cold storage, so that it is frozen until frozen, the storage period of up to 8 months. With the use of, it is very convenient. The procedure of pre-cooling and quick-freezing of raw materials is eliminated, and the quality of processed raw materials can be guaranteed. Third, the whole wire candied processing 1. Sulfur treatment is required after thawing the raw material sulfur processing raw materials. To suppress the thawing of raw materials in the air. At the same time the product has the effect of increasing the brightness and preservation. Usually formulated with 1% sodium bisulfite solution. The raw material is soaked in solution for 1 hour and then removed. The rinsing sulphur-treated raw material is rinsed before honey preparation. To remove the sulfur odor due to sodium sulfite. Change the water several times when rinsing. Reduce the residual sulfur dioxide to less than 20 ppm. 3. The production of gold candied dates (1) Candied and cold syrup In a stainless steel pot, heat 50% of the sugar liquid and boil it. Put the ingredients into the semen, mix well, and make the sugar liquid over the date, boil for 4-5 minutes. Add cold syrup, turn quickly, so that the sugar liquid is distributed evenly. At this time boiled jujube liquid stops boiling and slowly boils until the sugar liquid boils again. Cold syrup is added, and this is repeated 3 times, and the raw material begins to soften. The amount of cold syrup added is preferably about 10% of the sugar concentration. (2) Addition of dry powdered sugar When the raw material becomes soft and fine lines appear on the surface, start adding dry sugar to the boiled jujube. Add boiling sugar while boiling, totaling 6 times. The first 3 times for every 0.5 kg of raw material. 50 grams of dry sugar, add 15 grams of boiled jujube sugar (cooked jujube sugar liquid recycling), the first 4th, 5 times per 0.5 kg of raw materials with dry fine 80 grams, while adding 15 grams of boiled jujube sugar liquid, the first 6 The second is to add 100 grams of sugar to every 0.5 kilograms of raw materials, without boiling jujube sugar. After boiling for 20 minutes, the candied fruit is translucent and about 70% of semen soluble solids, the honey making process ends. (3) Candied candied candied raw materials do not have to be removed from the boiled sugar, and after soaking for 24 hours, the sugar is drained and baked. (4) Baking The sugar-dried jujube raw material of the draining sugar liquid is placed at (602)°C for about 12 hours, and it is often turned when baked to make it heated evenly. To achieve enhanced fruit toughness, not sticky, crystal clear packaging can be plastic for market sales or short-term storage.
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