1, the process of raw material selection → classification → blanching → drying → softening → grade packaging → finished products.
2. Operation points Raw material selection Select raw materials that are fresh and mature, small in size, thick in skin, thick in flesh, and high in sugar to be processed. Remove disease, insects, bad dates and wind jujube.
Grading is based on the maturity, size, and variety of jujube, so that the same level is uniform in size.
Fresh hot dates will be loaded into the basket, soaked in boiling water for 5 minutes, with a slightly softer skin, cooling with cold water.
Dry drying can be natural drying and artificial drying. Natural drying usually takes about one month, and it is turned several times a day during the drying process to speed up the drying process, and at the same time the thickness should not be too large to ensure rapid evaporation of moisture. Artificial drying is generally about 15 kilograms of fresh dates per square meter of baking tray, and the final temperature is reduced to 50°C, and all drying takes 20-24 hours.
After softening, the dried jujube is accumulated for 12-15 days, and the internal water is re-transferred and balanced. During the softening process, attention should be paid to inspection to prevent the undesirable phenomena such as fermentation, mildew, and fever.
The jujube after grading and packaging is returned to the soft end is manually sorted and packaged according to its size and color, 500 g or 1000 g per bag, and finally placed in a carton.
Product quality standards:
Color Ziziphus crimson, jujube skin reddish purple, natural luster.
Sweet and acid-free, no odor.
The texture and appearance of the jujube body are dry, and the jujube flesh is not broken, the particle size is uniform, and there is no insect infestation or breakage.
About 22% moisture content.
More than 65% sugar content.
2. Operation points Raw material selection Select raw materials that are fresh and mature, small in size, thick in skin, thick in flesh, and high in sugar to be processed. Remove disease, insects, bad dates and wind jujube.
Grading is based on the maturity, size, and variety of jujube, so that the same level is uniform in size.
Fresh hot dates will be loaded into the basket, soaked in boiling water for 5 minutes, with a slightly softer skin, cooling with cold water.
Dry drying can be natural drying and artificial drying. Natural drying usually takes about one month, and it is turned several times a day during the drying process to speed up the drying process, and at the same time the thickness should not be too large to ensure rapid evaporation of moisture. Artificial drying is generally about 15 kilograms of fresh dates per square meter of baking tray, and the final temperature is reduced to 50°C, and all drying takes 20-24 hours.
After softening, the dried jujube is accumulated for 12-15 days, and the internal water is re-transferred and balanced. During the softening process, attention should be paid to inspection to prevent the undesirable phenomena such as fermentation, mildew, and fever.
The jujube after grading and packaging is returned to the soft end is manually sorted and packaged according to its size and color, 500 g or 1000 g per bag, and finally placed in a carton.
Product quality standards:
Color Ziziphus crimson, jujube skin reddish purple, natural luster.
Sweet and acid-free, no odor.
The texture and appearance of the jujube body are dry, and the jujube flesh is not broken, the particle size is uniform, and there is no insect infestation or breakage.
About 22% moisture content.
More than 65% sugar content.
Testing Method:
step 1: Remove a test strip, taking care not to touch the reaction fields.
step 2: Immediately close the container again.
This protects the remaining test strips from humidity and guarantees strip integrity up to the expiry date indicated.
step 3: Dip the test strip for about 1 second into the fresh urine specimen.
Wipe off any excess urine on the rim of the vessel and blot the edge of the test strip on tissue paper.
step 4: Read the result by comparing the test fields with the color scale on the test pack after 30 to 60 seconds.
step 2: Immediately close the container again.
This protects the remaining test strips from humidity and guarantees strip integrity up to the expiry date indicated.
step 3: Dip the test strip for about 1 second into the fresh urine specimen.
Wipe off any excess urine on the rim of the vessel and blot the edge of the test strip on tissue paper.
step 4: Read the result by comparing the test fields with the color scale on the test pack after 30 to 60 seconds.
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