How to make black date juice

1. Ingredients: dates.

2. Operation steps:

1. Raw material selection: Choose fresh and ripe fruits with large shape, small core, thick and loose flesh, little juice, and remove broken dates, Rotten dates.

2. Grading: Remove dead branches, mud balls, stones and other debris from the dates, and process them separately according to size, maturity and variety.

3. Boiling: Boil the water, pour in the fresh dates and heat for 5 to 10 minutes. Cook until the pulp is slightly soft, then take it out to dry and prepare for smoking.

4. Preparation for the fumigation pit: Dig a pit 180 cm deep, 160-200 cm wide, and of suitable length underground, 50 cm away from the edge of the pit, and build a shed with bamboo slices and sorghum stalks. Date fruits are piled on the shed surface.

5. Smoking: Spread the jujube fruits on the shed surface, generally 13 to 16 meters thick. If it is too thick, it will not dry, and if it is too thin, it will waste firewood. Cover the jujube fruits with reed mats, and burn firewood at the bottom of the pit. The humidity of the jujube layer is around 60-70℃, so pay attention to adjusting the firepower. After about 12 hours of smoking, turn the dates up and down once, and continue smoking for another 12 hours to complete the smoking stage and prepare to leave the pit. The date production rate is 30 to 33 times that of fresh dates.

6. Softening: In order to make the moisture content inside and outside the jujube fruit even, the smoked jujube fruit must be stacked in a relatively dry and ventilated warehouse, with a height generally not exceeding 1 meter. After 7 to 10 days, it can be shipped out for packaging.

7. Grading: The same variety is graded based on size and black jujube color.

8. Packaging: Most are packed in sacks: it is best to use a large diagonal bag of monofilament linen, lined with cattail bags and tied with a thick cross-shaped rope on the outside. This packaging is both ventilated and tight, and can prevent the jujube skin from wearing out. It can also be packed in ordinary sacks.

3. Quality standards

1. It is required to be dry, the jujube meat is firm, and it does not deform or peel when pinched.

2. The skin of black dates is shiny and black, and the inside is red.

3. The particles are large and uniform, short and round, with round tops and square pedicles, fine skin wrinkles and shallow surface, clear and not blurry.

4. The meat should be light yellow in color, firm and delicate in texture, with a small core and sweet and glutinous in taste.