Sample drying red dates? (1) technological process: raw material selection-grading-blanching-drying-softening-grading-packaging. (2) Technical points: ① Selection of raw materials. The fruit of jujube requires high maturity, good coloring, all red fruit surface, high sugar content, plump meat, thin skin and small core. Eliminate diseases, insects, rot, damaged fruits and sundries. (2) grading, grading according to variety, size and maturity, so that the drying degree of products is consistent. 3 perm. Put the jujube fruit in a bamboo basket or iron plate and blanch it in boiling water for about 5 minutes until the peel is slightly soft. Immediately after blanching, cool in cold water and ④ dry. It takes about 20 ~ 25 days to dry naturally, and the stacking thickness of dried dates is generally 3 ~ 5 cm. Spread it out after sunrise in the morning, collect it in piles at sunset, cover it with straw mats, and turn it over several times around noon. Sun-dried until the skin of jujube is crimson, and the weight of jujube is reduced to more than half of the original, and it begins to pile up and soften. During manual drying, jujube12 ~15 kg is usually loaded on the drying tray per square meter, and the thickness of jujube is no more than two layers of jujube. Small fruit varieties, such as Jixinxiaozao and Jinsixiaozao, can be properly packed thicker. After being sent into the drying room, the temperature is steadily raised to 55-60oC within 6-8 hours, and baked for 8-10 hour; Continue to raise the temperature to 68 ~ 70oC, but not more than 75oC, and bake for another 6 hours, so that the temperature gradually drops to 50oC. The total baking time is about 24 hours. When baking, try to make the jujube fruits in all positions evenly heated. After baking until 70% to 80% dry, it will take about 1 week to dry or air dry. ⑤ Softening. Dried red dates need to be piled up and softened for15 ~ 20 days to make the water balance. Stack the red dates to 1 Takaso in the warehouse, and the accurate length and width of the dates can be flexibly controlled according to the warehouse conditions. At intervals of 1 m, straw was tied into a thick bowl and stood in the middle for heat dissipation and ventilation. Check frequently to prevent fever, fermentation and pests and rats; If necessary, it can also be turned over. ⑥ grading. After the jujube softens, it generally needs to be graded according to the size, color and damage degree. The grading standard varies with the variety of jujube. The following is a brief introduction to the classification of three types of jujube: golden jujube, long jujube, round jujube and small jujube Jinsixiaozao is divided into six grades: Kuiwang grade, with red dates180 ~ 220 per kilogram, no pests and cracks, and ruddy color. Super grade, 220 ~ 260 red dates per kilogram, no insect pests and cracks, ruddy color. First-class, 260 ~ 360 red dates per kilogram, no pests and cracks, ruddy color. Grade two, 460 red dates per kilogram, and the damage such as pests and breaks is allowed to account for 6%. Grade III: Fengluo Jujube, the color varies from orange to red, the flesh is dry and shriveled, the flavor is bad, and the damage caused by pests and crevasses is allowed to account for 10%. Isowai jujube has the worst quality. Long and round dates are divided into three grades: the first grade, naturally dry (holding hands, stretching to restore, not sticking), neat head and fat meat; Chinese jujube is purple in color, and long jujube is bright red in color, without mildew, impurities, pulp rot and ripe fruit, and the sum of insect eye and broken head does not exceed 5%. Grade II, naturally dry, neat head and fat meat; Chinese red dates are purple in color, and long red dates are reddish in color; No mildew, no impurities, no more than 5% of the sum of broken head and bug eye, no more than 3% of immature fruit and no more than 2% of pulp rotten fruit. Grade III, naturally dried, inconsistent in size and light red in color; No impurities, no mildew, the sum of broken head and bug eye does not exceed15%, immature fruit does not exceed 5%, and pulp rotten fruit does not exceed 5%. Small red dates are divided into four grades: super-grade, naturally dry, uniform in size and thick in meat; Within 500g 150 capsules; Purple color; No mildew, no impurities, no bug eyes, no pulp rot, the sum of broken head and oil head does not exceed l%, and there is no dry strip. First-class, naturally dry, with uniform head, fat meat and purple color; No mildew, no impurities, no pulp rot, the sum of insect eye, broken head and oily head does not exceed 5%, and there is no dry strip. Grade II, naturally dry, with uniform head and red color; No impurities, no mildew, and the sum of five items, such as bug eye, pulp rot, broken head, oily head and dry strip, shall not exceed10%. Grade III, naturally dried, with red color; No mildew, no impurities, and the sum of five items, such as bug eye, pulp rot, broken head, oily head and dry strip, shall not exceed15%. ⑦ Packaging. Jujube is mostly packed in ordinary gunny bags, each bag is 50~ 100 kg. It is better to use plastic bags for moisture-proof packaging, each bag is L ~10 kg. (3) Quality requirements: the jujube body is dry, no silk grain (broken grain) is found when the jujube meat is broken, the particles are large and uniform, short and round, the wrinkles are few and shallow, the core is small, the skin is thin, the meat is fine and firm, the sweetness is sufficient, there is no acid, bitter and astringent taste, and there is no moth-eaten or insect-broken. The skin of jujube is dark red and the skin of jujube is purple. The new product has a natural luster, the water content is about 22%, the total sugar content per 100 grams of jujube meat is 65 grams, and vitamin C is C200 mg.