Processing methods and processes of red dates

Red dates are a highly nutritious food that can be used to make various foods. There are also many ways to make them, such as soaking them in water and becoming one of the raw materials for many foods, such as red date cake, red date milk, etc. So, how are dried red dates processed? Let's learn together below. Red dates are a highly nutritious food that can be used to make various foods. There are also many ways to make them, such as soaking them in water and becoming one of the raw materials for many foods, such as red date cake, red date milk, etc. So, how are dried red dates processed? Let's learn together below.

（1） Dry drying method

1. Process flow: raw materials → quality inspection → sun drying → flipping → impurity removal → finished product

2. Instructions for operation: Choose varieties with thin skin, thick and dense meat, high sugar content, and small nuclei. Red dates usually only need to be selected before drying, without any other processing. If first blanched in boiling water for 5-10 minutes, then immediately cooled and spread out for sun drying, the quality of the dried product can be improved. Drying methods often involve setting up a wooden frame in an open area of a jujube orchard, laying a reed mat on top, and then spreading the jujubes on the mat. When sunbathing during the day, use a stick to flip it over. At night, gather the jujubes in piles and cover them with reed mats to prevent them from getting wet with dew. If it rains during the day, cover it up to prevent the jujube from rotting. After being exposed to sunlight for 5-6 days, dried jujubes can be made.

（2） Artificial drying method

1. Process flow: Raw materials → Quality inspection → Blanching → Baking → Ventilation → Pouring drawer → Grading → Packaging → Finished product

2. Operating instructions: (1) Raw materials: It is required to select processing varieties such as Pozao and Leling jujube. (2) Quality inspection: pick out damaged, rotten, diseased and insect infested dates. (3) Blanching: Blanch the jujube in boiling water, remove and drain to reduce oxidation. (4) Preheating: Gradually heat up to prepare for the evaporation of a large amount of water. After reaching a temperature of 55-60 ℃, maintain it for 6-10 hours and close the ventilation window after filling the jujube; When the jujube temperature reaches 35-40 ℃, it feels slightly hot to the hand. After 7-8 hours, wrinkles will appear on the jujube body when pressed hard; When the jujube temperature reaches 45-48 ℃, a layer of small water droplets will appear on the surface of the jujube. (5) Evaporation: To evaporate a large amount of free water inside the jujube, it is necessary to increase the heat and reach 68-70 ℃ in the drying room within 8-12 hours, but avoid exceeding 70 ℃. It must be above 60 ℃ to facilitate the evaporation of a large amount of water, and attention should be paid to ventilation and dehumidification. During each production period, windows should be opened 5-10 times to release air. After ventilation and dehumidification, the intake and exhaust ports must be closed to rapidly increase the indoor temperature, in order to continuously evaporate moisture. When wrinkles appear on the surface of jujube fruit, it indicates that dryness is normal. But be careful not to use too much heat in the later stage, otherwise it may burn or cause uneven dryness and wetness of the dates. At this point, it is necessary to change the position of the baking tray and constantly shake it to ensure that the temperature of the jujubes on each baking tray is uniform.

(6) Drying: When the temperature inside the jujube is uniform, this stage of work can be completed within 6 hours. Because there is not much moisture in the jujube in the later stage, special attention should be paid to the even heat and not too high, preferably at 50 ℃. At this point, the relative humidity has also decreased. If it exceeds 60%, it can be slightly dehumidified. As the moisture inside the jujube gradually balances, the drying goal is achieved. Pay attention to unloading the dried samples in a timely manner. (7) Cooling: Dried jujubes must be ventilated and cooled before being stacked. If red dates that have just been unloaded from the drying room are stacked in the warehouse, due to the high sugar content of red dates, the sugar is easily fermented and spoiled under the action of heat. The original pectin in the dates will also decompose into pectin and pectin acid, which will inevitably make the dates become a pile of mud and change the sugar inside the dates, resulting in sour threads and damage to the dates. Therefore, after baking, it must be thoroughly cooled before being stored.