The harvesting of fresh jujube must first be based on the production capacity of the drying room, so that a planned harvest can be achieved, avoiding excessive harvesting at one time and the rotten jujube phenomenon caused by the processing failure. Second, it must establish a practical and feasible system to enable technical personnel to strictly operate according to technical requirements and implement post responsibility system.
The jujube can be selected and graded in combination with harvesting. The dried branches and leaves are removed first, and the wind-falling fruit, disease-causing fruit, and fruit-breaking are selected, and then the classification is performed according to the variety, size, and maturity.
The cleaning of fresh jujube is considered to be convenient, low cost and other factors. It is advisable to use tap water to clean 2 times. Remove dust, dirt, some pesticide residues, and some harmful microorganisms on the skin of jujube fruit as much as possible.
The polishing treatment can be used to treat fresh dates after washing with a 0.05-μm polishing solution to make the jujube fruit skin more clean, red and bright, no oil, no smell.
Jujube per square meter of jujube installed Jujube amount, due to different varieties. Generally about 7.5 kg, and the thickness of the jujube is preferably 2 layers. Small fruit varieties such as gold jujube can increase the amount of jujube.
Rising temperature jujube drying uses parabolic heating technology. The drying process is divided into three stages: preheating, evaporation, and drying. The key to the technology is to do a good job of regulating the temperature and humidity in the drying room.
The jujube jujube drying degree can be flexibly controlled according to the climate conditions at that time, in case of continuous rainy weather, the jujube can be dried once to dry; but if the weather is sunny and cloudy, the jujube can be dried to 70%, 80% dry, Then focus on sunny weather for drying.
The soft temporary storage of fresh dried dates should be immediately ventilated and heat-dissipated. It takes about 2 to 3 days to prevent the flesh from being soft and accumulates temperature to ferment and acidify. After 15-20 days of stacking, it will balance the moisture inside and outside the flesh and the texture will be soft, ensuring the quality of dried dates. Finally, scientifically grading, packaging, and storage of dried dates are completed.
The jujube can be selected and graded in combination with harvesting. The dried branches and leaves are removed first, and the wind-falling fruit, disease-causing fruit, and fruit-breaking are selected, and then the classification is performed according to the variety, size, and maturity.
The cleaning of fresh jujube is considered to be convenient, low cost and other factors. It is advisable to use tap water to clean 2 times. Remove dust, dirt, some pesticide residues, and some harmful microorganisms on the skin of jujube fruit as much as possible.
The polishing treatment can be used to treat fresh dates after washing with a 0.05-μm polishing solution to make the jujube fruit skin more clean, red and bright, no oil, no smell.
Jujube per square meter of jujube installed Jujube amount, due to different varieties. Generally about 7.5 kg, and the thickness of the jujube is preferably 2 layers. Small fruit varieties such as gold jujube can increase the amount of jujube.
Rising temperature jujube drying uses parabolic heating technology. The drying process is divided into three stages: preheating, evaporation, and drying. The key to the technology is to do a good job of regulating the temperature and humidity in the drying room.
The jujube jujube drying degree can be flexibly controlled according to the climate conditions at that time, in case of continuous rainy weather, the jujube can be dried once to dry; but if the weather is sunny and cloudy, the jujube can be dried to 70%, 80% dry, Then focus on sunny weather for drying.
The soft temporary storage of fresh dried dates should be immediately ventilated and heat-dissipated. It takes about 2 to 3 days to prevent the flesh from being soft and accumulates temperature to ferment and acidify. After 15-20 days of stacking, it will balance the moisture inside and outside the flesh and the texture will be soft, ensuring the quality of dried dates. Finally, scientifically grading, packaging, and storage of dried dates are completed.
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