Dried date technology
Jujube is made from fresh ripe jujube. It is the dry product with the largest amount of processed jujube, the simplest method, and the most widely used.
Drying methods include drying, drying and baking. In addition, newly developed freeze sublimation drying methods, microwave drying methods, far-infrared drying methods, solar energy drying methods, and the like have recently been developed. Whichever method is used, the fresh dates used should be fully matured and harvested and graded. To improve quality, blanch in boiling water for 5 to 10 minutes before drying.
Drying method will be fresh hanging in the dry hanging airy place, dry, ventilated every 1 to 3 days 1 time, so that the jujube gradually lose moisture and become dry dates. This method is applicable to areas where the harvesting period is overcast and rainy and where the flesh has a thin and loose texture. The red dates prepared by this method are bright in color, fuller in appearance, less wrinkles and lighter, and more beautiful.
Drying method Dry, flat, and ventilated place is set to set up a drying field. Sorghum stalks are placed on the brick sill, and about 20 cm from the ground is used as a date shop. Jujube paved into high and low wavy, evenly spread on the jujube shop exposure, the thickness of 6 to 10 cm, spread paving sun 30 to 50 kg per square meter, flip every 1 hour or so, so that the upper and lower dry uniform. Stacked in the middle of the shop at night, covered with mats to prevent dew and rain. If the weather is fine, it can be dried in 10 days.
The baking method generally requires a special baking room made of coal or the like as a raw material. Various types of barns are composed of several parts, such as a temperature-raising system, a ventilation and dehumidification system, and a loading system. Baking method is to jujube the jujube according to the size, maturity, pick rotten dates, respectively, put the shelves, the thickness of 2 layers is appropriate. After loading the shelves, close the door and exhaust and start baking. The whole baking process is divided into three stages: heating, evaporation, and drying. In the heating stage, the barn temperature should rise slowly and steadily to 55°C; in the evaporation stage, the temperature should be raised from 55°C to 65~68°C, but it should not exceed 70°C and keep for 8~10 hours; in the drying stage, the barn can be The temperature dropped to 55°C and maintained for 4-6 hours. The entire stage of tides 1 to 2 times. Pay attention to the selection of the date tray to reach the drying requirements at any time.
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