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Detailed explanation of candied jujube processing technology, teaching you to make delicious candied jujubes

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1. Selection and grading of jujube fruit: Remove insect-damaged fruit and mechanically damaged fruit, then grade according to the size of the fruit circumference. 2. Scoring of jujube fruit: The jujube fruit should be scored longitudinally, with the depth of the score being half of the flesh and the length of the score being the length of the jujube fruit. 3. Sugar boiling: The sugar boiling process requires 3 rounds in total. In the first round, put equal weights of sugar and water into a stainless steel boiling pot and bring to a boil, then pour the prepared jujube fruit into the boiling pot, with the best result being that the sugar liquid submerges the fruit. After boiling for 30 minutes, turn off the heat, but do not

I. Selection and grading of jujube fruit: Remove insect-damaged fruit and mechanically damaged fruit, then grade according to the size of the fruit circumference.

II. Scoring of jujube fruit: The jujube fruit should be scored longitudinally, with the depth of the score being half of the flesh and the length of the score being the length of the jujube fruit.

III. Sugar boiling: The sugar boiling process requires 3 rounds in total. In the first round, put equal weights of sugar and water into a stainless steel boiling pot and bring to a boil, then pour the prepared jujube fruit into the boiling pot, with the best result being that the sugar liquid submerges the fruit. After boiling for 30 minutes, turn off the heat, but do not stop stirring, until the jujube is picked up and held under strong light and the pit can be seen through it, then remove the jujube (at this point the sugar has penetrated to the jujube pit). In the second round, add sugar again to the sugar liquid and bring to a boil, then turn off the heat, put the cooled jujubes into the sugar liquid and soak for one day, then remove. In the third round, add sugar to the liquid and bring to a boil, then turn off the heat, put the jujubes into the sugar liquid again and soak for one day, then remove and drain.

IV. Drying: Bake the jujubes that have been drained of sugar liquid. At this time, the temperature should be controlled at around 55°C. If too high, sugar return is likely to occur; if too low, drying will be too slow. Generally, the jujubes should be turned once every 2 hours. After continuing for 24 hours, carry out the second baking. The temperature of the second baking must not exceed 80°C. When the candied jujube can be broken open by hand and the pit separates easily from the flesh, it has reached the standard for being taken out of the oven.

V. Quality standards: Uniform scoring, plump sugar content, sugar content reaching 70%, no off-flavor, no impurities.

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