Processing method and key technical points for stuffed roasted dates

Stuffed roasted dates are crisp and sweet, aromatic, and uniquely flavored. The production method is as follows:

1. Material selection

Use sun-dried large and medium-sized high-quality red dates as raw material.

2. Pitting

Use a pitting machine or pitting drill to remove the pit lengthwise along the date fruit.

3. Stuffing

According to the size of the date, select suitable five-spice peanut kernels and insert them into the pitted dates.

4. Baking

Pour the stuffed dates into a specially made baking cage, filling about 70%-75% of the total volume; the cage rotation speed is 40 rpm, and one cage can be baked in 30 minutes.

5. Glazing and coloring

Glazing and coloring are carried out 15-20 minutes before the finished product is made. The method is to use date pits with a small amount of date flesh, add water at a 1:1 ratio and boil to obtain date water. For every 20 kg of baked dates, add 0.5 kg of this boiled date water, then bake for another 15-20 minutes, and the outer skin of the dates changes from lusterless brown to a reddish-brown with metallic luster. If making sugar-coated stuffed roasted dates, do not add boiled date water in this process; instead, pour them into a mixer and, while hot, add concentrated white sugar liquid, stirring while adding, until snow-white sugar frosting appears on the dates.

6. Caramelization

The baked stuffed roasted dates are very soft while hot; pour them onto foil in a drying room, and they naturally harden and become crisp and caramelized. In winter, 1 hour is enough; in summer, 5-6 hours.

7. Packaging

Pack in plastic bags, 0.25-0.50 kg per bag, then place in rigid cardboard boxes; they can be stored for two months.

This processing method is most suitable for carrying out from November to April of the following year, when air humidity is low.