Cangzhou Honey Jujube [Hebei Cangzhou Specialty]

What is Cangzhou honey jujube? Authentic Hebei Cangzhou specialty: Cangzhou honey jujube

Content summary:Do you want to know what Cangzhou honey jujube is? This article is a detailed introduction to the special product of Cangzhou, Hebei Province - Cangzhou Honey Jujube. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Cangzhou Honey Jujube. The full text takes about 5 minutes to read, mainly including the basic introduction of Cangzhou Honey Jujube and the product characteristics of Cangzhou Honey Jujube? The production method of Cangzhou honey jujube, etc

Basic introduction of Cangzhou honey jujube

Cangzhou honey jujube is produced in Cangzhou, Hebei Province. In mid to late August, select plump, large, disease-free, scar free, seven or eight mature golden jujube with a shiny yellow white skin that has changed from green to Cangzhou honey jujube, and process it strictly according to the operating requirements. When drawing lines on the surface of the jujube, use your left thumb and index finger to hold the two ends of the jujube, hold a needle brush with your right hand, and gently draw silk lines of uniform width vertically along the surface of the jujube. It is advisable to break the skin and not damage the flesh, so that even if the sugar solution penetrates evenly into the jujube flesh through the lines during sugar cooking, the surface of the jujube will not burst or crack, and the pattern will be beautiful. Secondary drying refers to the process of shaping and baking jujube puree that has been boiled in sugar and honey for the first time in a baking room. The first baking is to evaporate water, with a temperature of 80 ℃ in the drying room and a duration of 48 hours; The second baking is to solidify the shape of the jujube fruit, ensuring that it contains just the right amount of water, does not stick or saccharify, and is resistant to storage. The baking temperature is 60 ℃ and lasts for about 24 hours

The production method of Cangzhou honey jujube

1. Jujube washing: Rinse the fresh jujube after cutting with clean water

2. Jujube cooking: Use a stainless steel sandwich pot or a copper pot to cook jubes, with 0.8 times the amount of white sugar used. If 25 kilograms are used as one pot of raw materials, 20 kilograms of white sugar is required, and it must be added in batches. First, dissolve 10 kg of white sugar with 10 kg of clear water, boil it with a strong fire, and constantly stir it to remove the floating sugar foam. Continue to add the remaining white sugar and heat it to boil the sugar solution, and the concentration of the sugar solution continues to increase. When the sugar solution is boiled to the edge of the pot, granulated sugar crystals appear. The boiling point of the sugar solution is above 105 ℃, and the raw materials are close to the sand turning. At this time, the fire should be small, and the materials should be constantly turned over. You can directly boil the sugar in the pot until the sugar is sand turning over, or shovel up the jujube fruit, and blow cooling to roll on the vibrating machine to make the sand particles even. Boil each pot of jujube for 1-1.5 hours

3. Drying: Dry the sugar soaked jujube at 65 ℃ to a moisture content of about 20%, almost half dry and half wet

4. Plastic surgery: Use a jujube press or manually press the honey jujube to enhance the beauty of the product. 5. Drying: Dry again until the moisture content of the finished product is 16%

6. Grading; Pick out the broken dates and grade the qualified honey dates according to their size

7. Packaging: Wrap in paper boxes or plastic food bags