Detailed Explanation of the Production Techniques and Methods for Seedless Candied Jujubes

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

2. Key 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 an iron tube 6-8 mm in diameter, 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 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 fully swelled out.

(4). Bring 25 kg of water to a boil in a pot, add 17.5 kg of soft white sugar, and after it comes to a boil again, pour in the jujubes and keep at a boil for 40 minutes. Then add 12.5 kg of soft white sugar and the 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). Take the jujubes out, spread them on a mat to a thickness of 3-4 cm, 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 skins develop uniform wrinkles and the jujubes feel "firm to the grip" when held in the hand, move them out of the drying room. Alternatively, after taking the soaked jujubes out, spread them on a mat to a thickness of 3-4 cm. Sun them during the day and gather them up at night to avoid dew or rain. After sun-drying for 10-15 days, package the jujubes and they are the finished product.

(8). During storage, protect against moisture and wind.

3. Features of the finished product: The jujubes are red and glossy, tender, chewy and sweet.