Jujube is an early fruit planted in China, and its nutritional value is high. The golden silk candied dates are traditional products in the Beijing-style preserved fruit, and its name is known for its many filamentous stripes. It has a large core, fine and dry, silky smooth, high sugar rate, bright color such as amber, bright and transparent, and looks like gold silk winding. The following small series will introduce the processing process of golden silk candied dates and Processing Technology.
First, the processing flow
10 materials are selected—scraping—smoke-smelting—cooking—impregnation—bake-shaping—re-drying—grading—packaging.
Second, processing technology
1. Material selection: Choose varieties with large fruit shape and thin skin.
2, slitting: After the graded fresh jujube is washed with water, drain the water with a row of needles or a quilting knife can also be used on the fresh jujube body, longitudinally drawing 50 to 100 (depending on the size of the jujube fruit) depth Not more than half of the fruit. The grain spacing is not more than 1 mm, and the lines should be neat, so that the fresh jujube can form many filamentous stripes after the candied dates, forming the unique characteristics of the candied dates. After the slitting, fresh dates are rinsed with water and dried.
3, smoked sulfur: the grain of the jujube blank into the bamboo basket, and then the bamboo basket code in the sulfur-sparing room, igniting sulfur, the amount of sulfur smoked is 10 grams per cubic meter, fumigation for 30 to 40 minutes, Smoked to the date is golden yellow or light yellow.
4, cooking: the ratio of white sugar to raw material used is 0.8:1, white sugar can be added in two portions, using a single boiling method, can be first formulated into a 40% sugar solution, then the sugar liquid and the jujube billet into the pot When the flesh has softened, add another half of the sugar. In the cooking process, 0.1% citric acid can be added in an appropriate amount, or an appropriate amount of honey or sucrose can be added. The product will not return to the sand, the texture is soft, and the surface is bright. When the sugar is co-cooked until the jujube surface is shiny and transparent, the heating can be stopped. The entire cooking process takes about 1.5 to 2 hours.
5. Impregnation: When boiled to a sugar content of more than 65%, the boiled embryos are poured into the tank together with the sugar liquid for 24 hours to allow the jujube to fully absorb the sugar liquid.
6. Baking: Remove the jujube billet from the sugar liquid, spread it on the bamboo sieve or baking tray, and bake it in the baking room for 12 to 16 hours. Pay attention to the baking temperature and turn it so that the jujube billet is evenly heated and dry. Generally, it is necessary to bake the toughness of the pulp, and it can be stopped without sticky hands, and the water content is about 20 to 24%.
7. Plastic surgery: Take the flesh soft and use the hand or machine to knead the jujube into an oblate shape.
8. Re-baking: The dried jujube fruit is again dried at a temperature of 60-65 degrees Celsius until the water content reaches 16-18%.
9. Grading: According to the traditional process, manual grading is adopted. The size of dried jujube dried fruit is divided into five grades. The grade specification is based on the number of particles per kilogram. For example, the special grade amber gold silk candied dates are within 60, level one and two. Levels, 3 levels, and 4 levels are 80, 110, 150, and 180, respectively.
10, packaging: gold silk candied fruit is famous in China and foreign countries, before the packaging should be strictly quality inspection, decoration should pay attention to, regardless of size packaging, should be sealed to prevent moisture absorption.
The above is the processing and processing technology of the golden silk candied dates. The golden silk candied dates are sweet and sweet. It is the finest in jujube, the color is red, the silk is like gold, the jade is crisp, and it is deeply loved by consumers.
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