Choose varieties with large fruit, thick and loose flesh and small stone. It is appropriate to harvest the jujube fruit when the color changes from green to white but not red. After the raw materials are graded, selected and cleaned, the jujube fruit is longitudinally divided into many fine lines with a peeler, and the depth is determined by the degree of tearing the jujube. The peeler can use a special knife. You can also use15 ~ 20 sewing needles with a length of 3 ~ 4 cm and clamp them with two boards. Soak the jujube fruit with water first, then pour it into the drying tray and send it to the sulfur fumigation room for 2 ~ 3 hours to take it out.

Sugar Boiling Weigh 70% of the weight of jujube fruit, that is, 100 kg jujube weighs 70 kg sugar. First, put 40 kg sugar in a jacketed pot, add about 12 kg water to dissolve the sugar, then put the jujube fruit in and cook for about half an hour, and turn it gently to promote the penetration of semen. Add the remaining 30 kilograms of white sugar, continue to cook for about 50 minutes, and when the temperature reaches103 ~105℃, take the pan and pour it into the tank, and continue to soak for 30 hours.

Drying, shaping and packaging: the sugar-drained jujube fruit is spread on a drying tray, sent to a drying room for baking, and the temperature is kept at 55-65 DEG C. When the candied jujube is dried to 60-70%, it is taken out, kneaded into a complete oblate shape by hand one by one, and then placed on the drying tray to continue drying until the surface is not sticky and the pulp is tough.