Key Technical Points and Detailed Process for Processing Seedless Candied Jujubes

(1) Ingredients: 50 kg dried red jujubes, 30 kg soft white sugar, 100 g citric acid.

(2) Operating points: 1. Select milky-white stage jujubes that are large, have small pits, thick flesh, and thin skin, and sort them into 3 grades - large, medium, and small - for processing separately. 2. Sharpen one end of a 6-8 mm diameter iron tube, pierce it in from one end of the jujube, and when pulling it out, bring the jujube pit out with it. With continuous operation, the pits are then constantly pushed out from the other end of the iron tube. 3. Soak the pitted jujubes in clean water for 12 hours, until all the wrinkles have expanded. 4. Put 25 kg water into a pot and bring to a boil, add 17.5 kg soft white sugar, and after it boils again, pour in the jujubes and keep at a boil for 40 minutes. Then add 12.5 kg soft white sugar and citric acid, and after it comes to a boil, cook for 20 minutes. 5. Pour the cooked jujubes and sugar liquid into a large vat and soak for 48 hours. 6. Remove the jujubes, spread them on a mat 3-4 cm thick, and air-dry for 12 hours. 7. Send the jujubes into a drying room at 50°C. Within 30 minutes, gradually raise the room temperature to 80°C and maintain it for 28-30 hours. When the jujube skin develops uniform wrinkles and the jujubes feel "springy" in the hand, move them out of the drying room. Alternatively, after removing the soaked jujubes, spread them on a mat 3-4 cm thick. Sun-dry them during the day and gather them up at night to avoid dew or rain. Sun-dry for 10-15 days, then package the jujubes, and they are finished products. 8. During storage, protect against moisture and wind.

(3) Characteristics of the finished product: the jujubes are red and glossy, tender, chewy, and sweet.