Gold candied fruit processing technology

Jujube originates from China and has been recorded as early as the Book of Songs. According to it, it has a history of more than 3,000 years. Jujube fruit is rich in nutrients, rich in sugar, vitamins, protein and other nutrients, of which vitamin C content per 100g up to 380-600mg, 10 times higher than citrus, apples 80 times, fresh dates sugar 25%-35 About %, it has been regarded as a good nourishing nutritious food since ancient times. Fresh food can no longer meet people's needs. People are increasingly interested in processed foods. The gold candied dates, processing technology is simple and delicious, moderate sugar taste, rich nutrition. First, the fruit collection and production of gold silk candied fruit to select large fruit, thin skin, no red fruit surface, seemingly crystal clear translucent, and maturity is only 6-7 mature. If dates are too ripe, the candied dates are inelastic and have no mouthfeel. If you choose to use a red face made of black candied fruit, it is not beautiful. Second, the fruit soaked with the self-made honey needle to cut the jujube fruit surface cut into lines, (the honey needle can be used generally 4-5 pieces of stitches with two bamboo plates to arrange the needles neatly tied tightly), and then The jujube peeled through the skin is soaked with fresh water, and the water is changed several times in the middle until the soaked water is colorless. The purpose is to remove the astringency of the incompletely ripe jujube fruit. Third, the fruit sterilization will soak the jujube fruit with a little sulfur for high-temperature fumigation sterilization for half an hour to 1 hour, and then put the sterilized jujube fruit into 5% of the citric acid solution soak for half an hour, then picked up into the water Wash fruit after washing. Fourth, sugar water boiled fruit will put the jujube soaked in 30% sugar water to cook (cooking pot used must be aluminum products or stainless steel products, otherwise jujube fruit cooked in a wok is black), cook After the water is opened, add sugar to the pot, 6 kilograms of jujube and 2 kilograms of sugar. After boiling for 1 hour, boil the jujube in sugar water for 24 hours, and then use the sugar to heat and cook. Cook 2 hours to 2.5 hours according to the size of firepower, gradually add sugar, add 6 kg of jujube fruit and 2.5 kg of sugar, until the sugar water concentration reaches 75 degrees, no longer add sugar, and then the second cooked fruit is still soaked in sugar water. After 24 hours, pick up and dry. 5. Fruit drying The cooked jujubes are arranged one by one in a bamboo sieve and placed in the sun for sun drying. After 5-6 days of fruit drying, wrinkles begin to appear on the fruit surface, and the honey is yellow and translucent. The moisture content is less than 30%. That's it. In the event of a cloudy day without the sun, you can use the micro-fire in the stove to dry, and turn the fruit at any time to achieve the same effect as using the sun. Dried and dried candied fruit looks dry, but the flesh is soft and sweet. Six, candied fruit packaging will be made of good dates with edible plastic paper packaging, and then into the 500g or 1000g large package, the entire production process will be completed, candied dates can be sold. The traditional processing technology of gold candied dates not only solves difficult market sales of fresh fruit, but also is a good candied food, which is cheap and easy to produce. China Agricultural Network Editor

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