Candied dates is a nourishing food with high nutritional value, which is beneficial to spleen, lungs, kidney qi and blood circulation. First, raw materials and equipment raw material. Jujube, sugar and water. 2. equipment. 86.5cm in diameter large iron pan, drying room, date machine and date press machine. Second, the production method 1. raw material. Generally should choose a large, nuclear small, loose meat, thin and tough, less juice varieties. 2. Grading. The jujube fruit was classified according to the size of the import and export diameter of the cut date machine, while removing the deformed dates, worm dates, and over-maturing dates. 3. Slit seams. The selected jujube fruit was graded and put into the hole of the machine for cutting. The depth is preferably half of the thickness of pulp. Deep and easy to break, too shallow to impregnate the sugar liquid. 4. Wash the date. The fresh jujube after slitting is placed in a bamboo basket, washed in clean water and drained. 5. Cook dates. In the diameter of 86.5cm large iron pot put 1 - 1.5kg of water, water can be jujube's wet and dry, maturity, cooking time and firepower increase or decrease, sugar 4.5 - 5kg, fresh dates 9kg. First dissolve the water and sugar into a sugar solution, then pour in fresh dates, stir with the sugar liquid, stir and stir stew constantly, stir and remove the floating froth. When the date is soft and yellow, it will slow down. When the sugar color turns from white to yellow, the annealing power is reduced, and the mixture is slowly boiled over slow fire. The boiled water has a boiling point of 105°C or more, and the sugar content is 65%. The boiling time is about 50 minutes. 6. Sugar stains. Pour the cooked dates together with sugar into a cold pot, and let it stand for about 45 minutes so that the sugar liquid can infiltrate into the jujube fruit evenly, and mix it once every 15 minutes, then pour the sugar dates into the filter cake. Remove sugar. 7. Baking. The jujube fruit of the filtered dried sugar liquid is timely sent into the baking room for baking. The baking power should be slow and then fast. The baking time is about 1 day, and it is turned once every 3-4 hours. 8. Flattened. The newly-baked jujube fruit is pressed into a round flat shape with a jujube machine or hand to promote drying or improve appearance. 9. Dry baking. Appliances were baked at the same time. The firepower should be reduced first and then urgently. Because the jujube fruit is cold, the larger firepower (about 75--85°C) can be used to promote the appearance of icing sugar on the jujube surface, and then the firepower gradually decreases. The time is 1-1.5 days, and it is turned 8 times to make jujube. Dry fruit evenly. Roasted to squeeze the jujube fruit without deformation, golden color, translucent, jujube surface reveal a little jujube cream. 10. Grading. Jujube and jujube were picked out and then qualified candied fruit was divided into 6 grades. Special grade 60/kg, first grade 80/kg, second grade 110/kg, third grade 140/kg, four grades 150/kg, five grades 180/kg. 11. package. The graded finished cartons or plastic film food bags are packaged in small boxes or sachets in 0.5kg and 1kg bags, and then in cartons, each containing 25kg. Third, quality indicators 1. Pure sugar taste, sweet enough, thick flesh, loose and stiff entrance. 2. Surface icing, drying is not sticky. 3. The knife pattern is uniform and uniform, and the particle size is uniform. 4. The golden color of jujube surface, no coke skin, translucent crystal.
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