Hotan Red
date
Benefiting
from Danghe River alluvial fan areas, deep layer,
fertile soil and strong permeability, Jun Jujube orchards, located at 40° N, is
considered as the world's best growing areas for jujube. The farm located in
the northwest of China
belongs to the typical inland temperate desert climate. Its annual
precipitation is 36.9mm and the evaporation is 2486mm. The effective
accumulated temperature is 3611 ℃ and the year's total duration of bright sunshine is 3246.7
hours. The large temperature difference between day and night is very conducive
to dry material accumulation. Irrigation water from the Qilian Mountains
is pure and clean.
Characteristics of Hotan Red date
1.Rich in minerals& vitamin
4,Higher sugar with good smell and flavor.
5.Cleaning
with purified water without any additives, UV sterilizatio. Safty red
dates.
Hotan Red date usage:
Tea, Medicines, Healthcare
products, Pharmaceutical raw material, extract raw material, cosmetic products
Hotan Red dated summary
1. Processing: Natural
air dried
2. Origin: In Akesu
Town, Xinjiang Province, China
3. Material: the best Chinese dates
4. Packing: 500g, customer`s request is available.
5. Features: Ready to eat, rich in
vitamins and fibres
6. Storage condition: normal room temperature
and prevent moisture.
Red Dates,Fresh Red Dates,Dried Red Dates,Wholesale Red Date Ningxia Baishi Hengxing Food Technology Co., Ltd. , https://www.chinagojihome.com
First, the choice of raw materials. The use of thick-grained, large-grained, seed-less grapes as raw materials for processing will be harvested when it matures. After harvesting, the sickness, insects, wounded fruit, and excessively small fruits are removed, and then the grains are picked up and the stems are removed, and then rinsed with clean water to remove them.
Second, brine pickling. The washed grape is marinated with about 10% salt water for about 2 days. When the peel turns yellow, it is drained and drained, then marinated with fine salt. Eight kilograms of salt are used per 100 kilograms of grapes. A layer of salt on the grapes, marinated for 5 days and then removed the sun dried fruit. At this time, the grape blank is amber, with salt frost on the surface, and it can be stored for a long time.
Third, cold water desalination. Before processing, put the grape lumps in cold water for one day, then rinse with flowing water until the taste is slightly salty and sour, and dry in the sun until it is half dry.
Fourth, dip drying. Prepare the water first: chop 5 kg of licorice, add boiling water to savor (about 15 minutes to 20 minutes), then add 15 kg of sugar, 40 grams of saccharine, and the amount of vanillin to make up 100 kg of spice water. Take 2/3 of the aroma water, immerse the semi-dried grape granule in it, fully absorb it to saturation, and take out the exposure. Pour the remaining spice water into the water soaked in grapes and add a little sugar to further enhance its flavor. The sun-dried grapes are immersed again in the spice water, so that the sweetness, sweetness, etc. are all in the grapes and then dried again. So repeatedly soaked, sun several times, when the sun is not sticky to the grape, mix in some refined vegetable oil, maintain a certain humidity, can be sold in plastic bags.
Fifth, product requirements. The product should be dark amber, full of particles, soft texture, moist and moist, with five flavors, moisture content below 18%.
2.Thin skin, small kernel & thick- flesh
3. Natural air dried, uniform size with thick natural jujube flavor.
Flavored grapes are unique in flavor, sweet, sour, salty, and fresh. The special production technology is introduced as follows: