1, the process of choice of materials → graded → cleaning → cutting → sugar cook → pot → baking → packaging → finished product. 2. Operation points 2.1 Selection and cleaning of raw materials Select a large, small nuclear, flesh-thick, thin-leaved variety, such as Shanxi Aoshan Banzao, Henan Xinzheng Qizao, Hebei Fuping Dazao, Linfen Mission, Guanyang Changzao, etc. . The fruit is harvested during the white ripening period. Select fresh, full, no pests, no broken fruit, single fruit weight 10 ~ 20g, remove deformity, red circle, spotted turtles and maturity of the low green dates. The fruit is sorted by size and cleaned separately. 2.2 Cutting joints The jujube is cut with a slitting machine or manually. Each date should be cut more than 40 channels, each spacing 1mm, to cut into the depths of 1/2 deep. The spacing should be uniform and consistent in depth and depth, and neither the flesh can be cut off nor can it be missed, so that the sugar can be fully brewed when cooked. 2.3 candied boiled with high concentration of sugar, cooking containers generally use about 50cm diameter iron pan, its capacity is small, easy to move, each pot boiled fresh dates about 8kg. When cooking, put the water and white granulated sugar in the pan first, dissolve it and dissolve it into 65% sugar solution. Put the cleaned fruit into the sugar solution and boil it for 45 minutes. Stir at any time to make the jujube fruit evenly soaked. Consistent raw and cooked, avoid caramel in the pan, and remove any bubbles on the liquid surface at any time. Then put the remaining sugar in the pot on the pot and boil it for about 40 minutes. During the softening of the yellow fruit when the date, stop turning, sugar from white to yellow, the slow fire instead of slow cooking, pinching the date by hand to touch the nucleus, transparent flesh, pot surface vapor significantly reduced, You can pan. The pot is lifted, and the jujube blank is poured into the other cold pan along with the remaining grain and liquid, and is slowly turned and stirred for 3 to 4 times in 15 minutes. The jujube blank absorbs sugar sufficiently. You can also replace the blanch and sugar solution once every 5min, instead of turning, usually 4 to 5 times. Finally, pour the sugar into the bamboo basket. The ratio of sugar, water and jujube when cooking is 3.4:1.5:5.1, which can be flexibly controlled according to the specific situation. 2.4 baking and baking temperature should be low first and then high. The broiler was made of southern bamboo, 50cm high and 66cm in diameter. Put the sieve disc on top, the disc is 13cm deep, and the center of the disc is easy to breathe. The jujube blank with filtered sugar was placed around the bulge. The broilers were placed on the ground and surrounded by 4 bricks in a square pool for burning. The temperature is controlled at about 55 degrees Celsius, and the cage is covered with a cage to keep it warm. Every 3 to 4 hours, it is turned over once, and it is baked for 24 hours. It is necessary to turn 6 to 7 times and it is called as early baking. Continue to bake until the jujube blank is soft and sticky, and shape the jujube blank into a flat shape. The speed of shaping is fast, and the force should be moderate. Do not crush the silk pattern and affect the appearance. After shaping the second baking. The temperature is controlled at 75-80 degrees Celsius, which promotes the rendition of icing sugar on the date. This process is called a frost. When the date surface forms a layer of icing sugar (crystalline sugar), it gradually cools and slowly roasted, and it is necessary to continuously mix and mix to make it dry evenly. When the dried candied fruit is hard, it is squeezed without force, and it is opened by hand. The nuclear meat is easy to separate and the roasting of the meat is golden yellow. 2.5 Packing The finished product must be sorted, graded, and trimmed prior to packaging. Pick out the broken dates, insects and dates, dark color, silk lines are not neat, the first defective and impurities, will be qualified graded packaging. Generally sealed with a plastic bag to prevent moisture. 3, quality standards golden color transparent or nearly amber or light brown, no coke. Flat and round, with thick and small nuclei, uniform size, neat silk, dry jujube, sugar crystals on the surface, and no impurities. Premium grade 60/kg; first grade 80/kg; second grade 110/kg. Three grades of 140 tablets / kg; four products 180 / kg; five products 220 / kg. Finished water containing 12% to 15%, total sugar 75% to 80%. Candied sugar and honey can be used instead of sucrose in the processing. Its product is called bee candy. The candied fruit is made of sweet osmanthus, sugar roses, green plums, kumquat cakes, melon seeds and crimson silks, etc., and candied osmanthus candied dates. The other process is the same as that of the southern candied dates.
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