Jujube Processing Technology
1. Process Flow frozen horse mackerel Zhoushan Junwei Aquatic Products Co., Ltd. , https://www.junweiaquatic-intl.com
The production of black dates follows a well-defined sequence: material selection, washing, boiling, smoking, packaging, and finally, the finished product. Each step is crucial in ensuring the quality and flavor of the final product.
2. Key Operational Steps
2.1 Material Selection and Washing: Only ripe, fresh jujubes with a purple skin are chosen as raw materials. Any damaged, insect-infested, or unripe fruits are removed. After sorting, the jujubes are thoroughly rinsed under running water and then drained to remove excess moisture.
2.2 Boiling the Jujubes: The washed jujubes are placed into a boiling pot filled with water. They are cooked at a rolling boil while being stirred continuously to ensure even heating. Once cooked, they are quickly removed and plunged into cold water to rapidly lower their temperature. This process causes the fruit to shrink slightly and develop a soft yet firm texture. If the texture is not satisfactory, the jujubes should be re-cooked until the desired consistency is achieved. Afterward, any surface moisture is carefully removed.
2.3 Smoking Process: This is the most critical stage that determines the color and flavor of the black jujube. The cooked jujubes are placed on a smoke kiln and covered with a mat to allow for even drying. The heat must be carefully controlled—starting with a higher flame and gradually reducing it once the jujubes have been smoked for about three hours. If the heat is too low, the color may become uneven; if it's too high, the jujubes risk burning, which can destroy their unique flavor.
During the entire smoking process, the flame height should not exceed 0.65 meters. If the fire becomes too intense, water can be used to dampen the wood, which helps reduce the heat and increase smoke production. The ideal temperature range during smoking is between 60°C and 70°C. After lighting the fire, it is left to burn for six hours, after which the fire is extinguished, and the remaining heat is used for an additional six hours, totaling 12 hours. This extended period ensures consistent moisture evaporation. Depending on the size and quality of the jujubes, the smoking process may need to be repeated several times. The final moisture content should be between 30% and 45%.
For fuel, poplar wood is preferred, followed by willow. Other types of wood may result in a less desirable color and aroma. However, woods with high resin content, such as pine, should be avoided as they can negatively affect the flavor and appearance of the final product.
3. Quality Requirements
The finished black jujubes should have a uniform size, a deep purple-black color, a fine and compact texture, a pure and natural taste, no off-odors, and be free from impurities. These standards ensure that the product meets both aesthetic and sensory expectations for consumers.