Processing Methods and Technical Key Points for Bagged Roasted Jujubes

Roasted jujubes, also known as crispy jujubes, are burnt-fragrant and crispy with a unique flavor.

Process flow: material selection -> soaking and washing -> pitting -> roasting -> sugar coating -> cooling -> packaging.

Main technical key points:

1) Material selection. Choose top-grade red jujubes with large fruit, dense texture and no diseases or insect pests as the raw material.

2) Soaking and washing. Pour the red jujubes into a vat of warm water, wash them clean and let them absorb water and swell.

3) Pitting. Remove the pits with a pitter.

4) Roasting. Pour the pitted jujubes into a specially made jujube roasting cage (a cylindrical mesh cage 80 cm long and 25 cm in radius). In the center of the cage there is 1 iron shaft that supports the cage as it rotates; the volume of jujubes accounts for about 2/3 of the total volume, at about 40 revolutions per minute, and generally one cage can be roasted in 30-40 minutes.

5) Sugar coating. On the surface of the jujubes just after roasting, spray on freshly boiled syrup (3 parts white sugar plus 1 part water, boiled to 120°C) at a ratio of 20:1, stirring while spraying. Be sure to spray evenly so that a layer of white sugar frost forms on the surface of the jujubes.

6) Cooling and packaging. Spread the roasted jujubes out to air-dry in a dry place, and after they have cooled, pack them in double-layer polyethylene plastic bags.