The practice and ingredients of dates, the production method and ingredients of dates

The preparation and ingredients of dates are as follows:

Ingredients: 500 grams of dates.

Excipients: 110 grams of rock sugar, 80 grams of sugar, appropriate amount of water.

1. Clean the dates and use a hard straw to remove the dates.

2. The dates are very brittle and easy to break, so first pinch them at both ends of the dates, and then a bucket, the dates come out, and the dates are intact.

3. Use a toothpick or fork to scratch some marks on the jujube skin, which will help the sugar to absorb the flavor.

4. Put the pitted winter dates in a pot and boil with water for about 10 minutes to remove some impurities.

5. After cooking, clean it, start another pot, put 110 grams of rock sugar, 80 grams of white sugar and water that has not been covered with dates.

6. After the sugar is boiled, put in the dates, boil over high heat, simmer slowly over low heat, and boil the water until the water is dry, and the dates look translucent.

7. Put the boiled dates on a drying net, put them in a dried fruit machine, or expose them to the sun or the oven.

8. Roast or dry the water, and the dates are done. The dates are all translucent, very beautiful, soft and sweet in taste, and continue to bake if you want to eat chewy.

The preparation of brown molasses dates is as follows:Ingredients: 250 grams of red dates, 150 grams of brown sugar.

Excipients: 600-700 grams of water.

Steps: 1. After the jujube is cleaned, use a hard straw to remove the core.

2. Don't use small red dates, try to choose large red dates.

3. Put water and brown sugar in a pot, and boil the brown sugar over medium heat.

4. After the water boils, put in the red dates, bring to a boil over high heat, and simmer over low heat.

5. Cook for about 30 minutes, until there is no sugar in the pot, then turn off the heat and remove from the pot.

6. The brown molasses dates are ready, and they taste sweet and sweet.

The method of making dates is as follows:Ingredients: 700g of winter dates, 1000g of water, 400g of sugar.

Steps: 1. Prepare the ingredients for later use.

2. Use a fork or other tool to scratch out the texture.

3. Use a hard straw to remove the core.

4. Pour the winter dates into the pot, add an appropriate amount of water to boil, boil to remove the dirt, rinse with water and set aside.

5. Put the water and white sugar into the pot together, and cook until the white sugar melts.

6. Put the cleaned winter dates into a boil over high heat, turn to medium heat.

7. Boil until the sugar water is thick and bubbles, about 1 hour.

8. The soup wrapped in boiled winter dates is crystal clear.

9. Clip it out with chopsticks and place it on the grilling net.

<>11. Crystal clear, sweet and soft.

1. Material selection: Seedless dates need to be selected from mature and plump red dates, with chicken heart dates and gray dates produced in Hejian as the best. It is characterized by the gray jujube that has been separated from the pit, and after being made into seedless candied dates, the color is ruddy, flexible and sweet. Before processing, dried jujubes need to be sorted and sorted to remove mold, spots, and rotten jujubes.

2. Pitting: grind one end of the iron pipe with a diameter of 6 8 mm (about equal to the transverse diameter of the jujube core) to a sharpness, pierce it from one end of the jujube, and take the jujube core out when pulling it out. In continuous operation, the jujube core is continuously ejected from the other end of the iron pipe. You can also use a coring machine to poke out the jujube pits.

3. Soaking: Pour the pitted jujube fruit into warm water and soak it for 20 minutes, the purpose is to wash the dirt and make the jujube skin, soak the sugar evenly when cooking, and the color is consistent (the soaking time can be determined according to the dryness and wetness of the jujube fruit, and it can be soaked until all the wrinkles are there).

4. Boiling: 25 kg of water and kg of white sugar are heated and boiled to make a sugar solution with a concentration of 55; Boil the processed jujube fruit for about 40 minutes with a simmer, then add kilograms, white sugar and add 30 grams of citric acid, boil for about 20 minutes, and cook until the jujube fruit is transparent and the texture is soft.

5. Maceration: Pour the boiled jujube fruit into the vat together with the sugar solution, and let it stand for about 48 hours until the inside of the jujube meat is filled with sugar solution.

6. Spread drying: Remove the jujube fruit from the tank, drain the excess sugar solution, spread it on the bamboo mat, the thickness of the jujube blank should not exceed 4 cm, and spread it for about 12 hours to evaporate part of the water on the surface of the jujube blank.

7. Drying: Place the jujube blank on the drying tray or bamboo drawer and send it to the drying room for drying, and the temperature of the drying room should be controlled at about 50. After 30 minutes of preheating, the temperature of the drying room is gradually raised to about 80, and the baking is continued for 28 30 hours.

8. Jujube blanks can also be dried in the sun. The method of drying is to dry in the sun during the day and put away at night to avoid dew or rain.

5 After 6 days, the jujube blanks can be divided into three categories: large, medium and small, spread on the bamboo mat respectively, and dried for about 10 days (the jujube is large or the sun is insufficient, and the drying time should be longer; On the contrary, the drying time can be shorter) can be stored.