How to Make Pitted Candied Red Dates: Method and Detailed Steps
Pitted candied red dates have a fresh, tender color and a rich aroma, with a sugar content above 70%. They help moisten the lungs, benefit the spleen, strengthen the kidneys, tonify qi, and invigorate blood circulation, making them a nourishing treat much loved by consumers. The processing method is described below:
1. Selecting the dates: The date variety should have thick flesh, thin skin, a small pit, and high sugar content, such as the Yuanling date. Choose fully mature, already-dried red dates that are whole, uniform in size, free of insects, and free of mold and rot.
2. Removing the pits: Use a pit-punching machine to remove the pits from the selected dates. The diameter of the pit-removal opening should be no greater than 0.7 cm, the opening should be complete and unbroken, and the punched holes should be aligned straight at the top and bottom.
3. Washing and soaking: Soak the pitted dates in clean water at 67-75°C, stirring gently to wash and soak them. Once the dates have absorbed the water thoroughly, scoop them out and drain off the surface water.
4. Boiling the dates
For every 100 kg of fruit flesh, use 50 kg of white sugar. First add 50 kg of white sugar to 50 kg of hot water at 90-95°C, stirring while adding. Once the sugar has dissolved, add 3% citric acid and 100 kg of fruit flesh, bring to a boil, and simmer for about 30 minutes, until the date skins puff up and turn purplish red.
5. Soaking the dates: Pour the boiled dates together with the original sugar liquid into a clean vat and soak for about 25 hours, until the dates are saturated with syrup and turn dark purplish red.
6. Baking
Before baking, rinse off the surface syrup in hot water, then place the dates in baking trays and send them to the drying room for baking, until the moisture content of the candied dates drops to 15%. During the initial baking, keep the drying room temperature at 50-55°C; after 6-7 hours, raise it to 70-80°C. After rotating the trays, maintain this for 10-11 hours, until the date skins become wrinkled. Then close off the stove fire and keep the room temperature at about 50-60°C, until the dates feel firm on the outside and soft on the inside when touched. They can then be taken out of the drying room for grading and packaging.