(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 have a uniform color ranging from green to white. Avoid those with red faces or uneven heads to ensure quality.
(2) Peeling: Heat a 10% sodium hydroxide solution to 95–98°C. Immerse the jujubes for 2–3 minutes until they darken. Immediately remove them and rinse with cold water. Then neutralize the excess alkali by adding diluted hydrochloric acid. 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 thoroughly to remove any excess solution.
(4) Candying: Begin by boiling water and dissolving sugar to reach a 40°Brix concentration. Add approximately 0.4% citric acid. Once the syrup is ready, add the peeled jujubes and stir constantly with a wooden spatula to ensure even heating and prevent burning. Gradually add 5%, 7%, 9%, and 11% white sugar along with 30°Brix cold syrup in four stages. Continue boiling until the sugar concentration reaches around 60°Brix.
(5) Sugar Immersion: Transfer 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, enhancing their texture and sweetness.
(6) Draining: Place the jujubes on a tray to drain off any remaining syrup. Ensure proper drainage to avoid excess moisture before baking.
(7) Baking: Transfer the jujubes to a drying tray and place them in a controlled-temperature oven set at 65–70°C. Bake for 15 hours until the surface is no longer sticky. Due to the peeling process, these jujubes require less time for sugar absorption and dehydration compared to traditional candied dates.
(8) Weighing: Before packaging, each batch must be weighed carefully. Remove any jujubes that are underweight, damaged, or have inconsistent flesh. Also, inspect for spots, peels, or other impurities. After inspection, pack the jujubes into 250g and 500g plastic bags.
(9) Packaging: Place the inspected jujubes into sealed plastic bags with a printed logo. Ensure the seal is tight to maintain freshness. Finally, store the packaged products in a clean, dry storage area.
This detailed process ensures high-quality, consistent, and visually appealing candied jujubes that meet both safety and consumer expectations. Each step is designed to preserve the natural flavor and texture of the fruit while enhancing its sweetness and shelf life.
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