(1) Process flow: Feeding → Peeling → Sulfur Treatment → Sugar Boiling → Sugar Leaching → Leach Sugar → Baking → Quality Control → Weighing → Packaging → Storage.
(2) Process Specifications:
(1) Raw Materials: Select jujubes that are free from damage, insects, and blemishes. The fruit should be green to white in color, without any red face or uneven heads, ensuring uniform size and shape.
(2) Peeling: Heat a 10% sodium hydroxide solution to 95–98°C. Submerge the jujubes for 2–3 minutes, and remove them immediately when they turn dark. Rinse with cold water, then neutralize with diluted hydrochloric acid. Once neutralized, rinse again with clean water and set aside.
(3) Sulfur Soaking: Soak the jujubes in a 0.3% sodium metabisulfite solution for 30–50 minutes. After soaking, drain the excess liquid thoroughly.
(4) Candying: Begin by boiling water and adding sugar to create a 40°Brix syrup. Add approximately 0.4% citric acid. Once the syrup is ready, add the peeled jujubes and cook for about 400 minutes, continuously stirring with a wooden spatula to ensure even heating and prevent burning. Gradually add white sugar at concentrations of 5%, 7%, 9%, and 11%, along with 30°Brix cold syrup in four stages, until the syrup reaches approximately 60°Brix.
(5) Sugar Immersion: Place the jujubes into a cylinder filled with the sugar syrup and let them soak for 8 hours. This allows the jujubes to absorb as much sugar as possible.
(6) Sugar Draining: Transfer the jujubes to a tray and drain off any remaining syrup.
(7) Baking: Place the jujubes on baking trays and dry them in a drying room at 65–70°C for 15 hours, until they are no longer sticky. Since the jujubes have been peeled, their sugar absorption and dehydration process is shorter compared to regular candied dates.
(8) Weighing: Before packaging, all jujubes must be weighed and inspected. Any that are underweight, have inconsistent flesh, or show signs of spots, peels, or impurities should be removed. After sorting, package the jujubes into 250g and 500g bags.
(9) Packaging: Place the finished jujubes into plastic bags with the company logo printed on them. Seal the bags tightly and store them in a clean, dry place for distribution.
This detailed process ensures high-quality, consistent products that meet both quality and safety standards. Each step is carefully controlled to maintain the texture, flavor, and appearance of the final product.
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Zhoushan Xifeng aquatic co lid. , https://www.xifengaquatic.com