Dried candied dates are dried fruits made of peeled and seedless candied dates. Compared with common candied dates, dried candied dates are more convenient to store and have a longer shelf life. So how do you make candied dates? The production method of dried candied dates is as follows:
1. Jujube processing: choose a jujube with small kernel, fluffy skin and little juice, classify the jujube fruit according to the diameter of the entrance and exit of the jujube knife, and remove abnormal jujube, insect jujube and overripe jujube at the same time.
2. Pitch adjustment: If you want to make seedless dried candied dates, you need to poke them out with a seeder at this step. If you don't need to enucleate, you can go directly to the next step.
3. Slicing: put the selected jujube fruit into the hole of the jujube cutter for slicing, and the depth is half of the pulp thickness.
4. Wash dates: put the sewed fresh dates into a bamboo basket, wash them with clear water and drain the water.
5. Boiled jujube: jujube: water: sugar ratio is about 6: 3: 2. Firstly, white sugar and water are mixed, heated and boiled to make a sugar solution with a concentration of 55%. Then add jujube, boil over high fire, stir, and remove floating sugar foam. When the red dates are cooked until they become soft and Huang Shi, the turning will slow down. When the color of sugar changes from white to yellow stone, turn off the fire and cook slowly with slow fire until the boiling point temperature is above 105℃ and the sugar content is 65%, and the jujube is cooked for about 50 minutes.
6. Sugar stain: Pour the cooked jujube together with the sugar solution into a cold pot, let it stand for about 45 minutes, so that the sugar solution can penetrate into the jujube evenly, and stir it every 15 minutes, then pour the sugar jujube into a sugar filtering basket and filter out the sugar solution.
7. Baking: send the dried jujube fruit to the baking room in time for baking, and the baking intensity should be slow first and then fast. The baking time is about 1 day, and it is turned every 3-4 hours 1 time.
8. Dry baking: The specific method is the same as baking. Pay attention to the fire before slowing down. You can use a lot of firepower to expose the sugar coating on the surface of jujube, and then the firepower will gradually decrease. The time is 1- 1.5 days, and it will be turned for 8 times to make the jujube fruit dry evenly. Bake until the jujube fruit is not deformed, the jujube color is golden and bright, and a little jujube cream is exposed on the jujube surface.
2. What are the key points of making dried candied dates?
When making dried candied dates, we should pay attention to some key points, otherwise the candied dates may go bad. The production points of dried candied dates are as follows:
1, jujube must be big, so the meat is thick, otherwise the small ones are jujube stones; When choosing dates, don't choose dates that have turned red or semi-red, otherwise the uneven color will be ugly.
2. Before cooking red dates, draw a line from top to bottom with a knife to promote the absorption of sugar. There is a date of about 8 to 12, which is not too shallow or too deep.
Don't stir the jujube in the pot when cooking, otherwise the candied jujube will be rotten and incomplete.
4. Don't take the candied dates out directly after they are cooked. Let them cool themselves after turning off the fire, and then gently take them out one by one, otherwise it will destroy the integrity.