CN114403389A

CN114403389A - Processing technology of Xinkang jujube and manufacturing method of kang

Info

Publication number: CN114403389A
Application number: CN202210074035.4A
Authority: CN
Inventors: 张有祥
Original assignee: Individual
Current assignee: Individual
Priority date: 2022-01-21
Filing date: 2022-01-21
Publication date: 2022-04-29

Abstract

The invention discloses a processing technology of Xinkang dates, which comprises the following steps: s1: selecting materials; s2: cleaning; s4: b, manufacturing a kang; s5: airing; s6: performing secondary fermentation; s7: and (6) packaging. The invention has the advantages that: by adopting the technical scheme, the problem that the Chinese dates are difficult to store is solved, the processed Chinese dates have long storage period and no additive, the nutrients of the Chinese dates cannot be damaged and lost in the processing process, the energy of the Chinese dates is ensured to reach a saturated state, the processed Chinese dates are soft, glutinous and delicious in taste and easy to digest and absorb by human bodies, the utilization of the nutritional ingredients of the Chinese dates is improved to the maximum extent, the investment is low, the effect is fast, the method is simple and easy to implement, and the income of farmers is increased.

Description

Processing technology of Xinkang jujube and manufacturing method of kang

Technical Field

The invention relates to the technical field of food processing, in particular to a processing technology of Xinkang jujubes and a manufacturing method of a kang.

Background

The market of the domestic red dates is over-planted, and the market of the deeply processed ripe dates is slow to develop, mainly because the ripe dates are single in processing technology and difficult to store and need to be stored by using preservatives. The Xinkang jujube process overcomes the problem of long-term storage of the processed jujubes, simultaneously solves the problem that consumers eat the original ecological jujubes anytime and anywhere, and provides the opportunity for deep processing of the jujubes for all jujube farmers. At present, the dry red date products are mainly used in the market. The red date product processed by the traditional method has single taste and does not meet the dietary requirements of modern people. Although people research more functional components of red dates such as red date polysaccharide, cyclic adenosine monophosphate, rutin and the like at present, research and development on the aspect of realizing functional health-care products by using an old process are not much, so that new red date products with high added values and the functional health-care red date products have small market share. Meanwhile, because the supply of fresh jujubes is limited by seasons, compared with dry jujubes and rough-processed products, deep-processed products have a series of advantages of rich nutrition, rich product types, high purity, good taste, high technological content and the like, and the deep-processed products are widely accepted by consumers in the process of market promotion.

Disclosure of Invention

The invention aims to solve the technical problems and provides a processing technology of the Xinkang Chinese dates with convenient processing and high nutritive value and a manufacturing method of the kang.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: the processing technology of the Xinkang jujube comprises the following steps:

s1: selecting complete, full and mature fresh jujubes which naturally fall off after absorbing sufficient sunlight and have purplish red skins as raw materials, and removing broken skins, worm-eaten skins and immature jujubes;

s2: washing, namely washing the selected fresh jujubes by using clean water repeatedly and draining;

s3: steaming the jujubes, namely putting the cleaned and drained fresh jujubes into a steamer for steaming;

s4: baking, namely spreading the steamed fresh jujubes in the S3 mode on a baking bed, covering a layer of edible plastic cloth on the baked jujubes, and then covering a layer of cotton quilt on the baked jujubes, wherein the baking process is carried out for 12 hours and the turning is carried out once every 30 minutes;

s5: air-drying, namely removing the dates from the kang prepared in the step S5, carrying out air-drying for at least 4 hours to enable the date skins to become crimson, and then filling into a sealing bag;

s6: performing secondary fermentation, namely putting the dates in a sealed bag in a natural environment to avoid direct irradiation of sunlight, and putting the dates in the sealed bag for 3 months for eating;

s7: and (5) packaging, namely respectively sealing and packaging the dates subjected to secondary fermentation in the step S7.

As an improvement, in S3, steaming with strong fire for 1 hour to ensure that the jujube peel is soft, then steaming with slow fire for 2 hours, and stewing for 2 hours.

As an improvement, in S4, when the fresh jujubes are spread on the kang, the temperature of the kang is 60-70 ℃, and a layer of white cloth is laid on the kang.

A manufacturing method of a central kang is characterized in that loess mud with the thickness of 5 cm is covered on a graphene far infrared heating film and is uniformly coated.

Compared with the prior art, the invention has the advantages that: by adopting the technical scheme, the problem that the Chinese dates are difficult to store is solved, the processed Chinese dates have long storage period and no additive, the nutrients of the Chinese dates cannot be damaged and lost in the processing process, the energy of the Chinese dates is ensured to reach a saturated state, the processed Chinese dates are soft, glutinous and delicious in taste and easy to digest and absorb by human bodies, the utilization of the nutritional ingredients of the Chinese dates is improved to the maximum extent, the investment is low, the effect is fast, the method is simple and easy to implement, and the income of farmers is increased.

Detailed Description

Examples

The processing technology of the Xinkang jujube comprises the following steps:

s4: the method comprises the steps of spreading fresh jujubes steamed in S3 on a kang, covering a layer of edible plastic cloth on the fresh jujubes, then covering a layer of cotton quilt on the fresh jujubes for kang making, turning over the heated kang once every 30 minutes for 12 hours, wherein the jujubes on the kang firstly go through a baking process, the jujubes generate moisture after being heated on the kang, the moisture is changed into steam at high temperature and is condensed on the plastic cloth, the steaming process is a steaming process, the condensed moisture falls off from the plastic cloth and nourishes the jujubes, the bottoms of the jujubes are baked and baked, a circulation process is formed on the jujubes, the nutrition and energy of the jujubes form a virtuous circulation process inside the jujubes, the organic components of the jujujubes nourish the jujubes themselves through the moisture, so that the energy inside jujube kernels are slowly adjusted, the jujube kernels are the cores of the jujubes, the energy and the sugar of the jujubes can be slowly baked by temperature, and a process of wrapping the jujubes by the sugar is formed on the surfaces of the jujujubes, meanwhile, the yellow mud energy on the kang permeates into the jujube through the cotton white cloth, the jujube absorbs the energy of the internal heat of the kang and the energy of the loess, the energy of the jujube core is transferred, the energy of the sun originally absorbed sufficiently is added, the jujube at the moment is changed into an energy cluster, and the four processes of drying, steaming and baking are combined to generate force, so that the jujube forms an internal fermentation process at about 65 ℃.

S5: drying in the sun, namely after the jujube kang is manufactured for 12 hours, immediately removing the jujubes from the kang, lightly placing the jujubes on a straw mat and placing the jujube mat in a ventilated place, wherein after 4 hours, the jujube skins become crimson, the jujube skins shrink orderly, and the jujubes do not have moisture when being touched by hands, so that the jujubes can be contained in the sealed bags, and can be eaten as if the jujubes are soft and glutinous, and are sweet when the jujubes are eaten;

s6: the secondary fermentation, the stored jujubes are placed in a natural environment to avoid direct irradiation of sunlight, and can be directly packaged for eating after the standing time reaches three months, so that the jujubes are soft, glutinous and delicious, and the secondary fermentation in the jujubes causes that the sweet taste is not very sweet but soft and sweet, the aftertaste is long, the jujube core does not have the phenomenon of jujube pulp adhesion, and the nutrient components are not lost due to improper process;

s7: packaging, namely respectively hermetically packaging the jujubes subjected to secondary fermentation in the step S7, wherein the jujubes have a storage life of 3 to 4 years due to the fact that sugar in the jujubes is separated out on the surfaces of the jujubes and oxygen outside the jujubes cannot enter the jujubes, and a process of converting the sugar into amino acid can be generated in the storage process.

In the step S3, steaming with strong fire for 1 hour to ensure that the jujube peel is soft, then steaming with slow fire for 2 hours, and stewing for 2 hours.

In S4, when the fresh jujubes are spread on the kang, the temperature of the kang is 60-70 ℃, and a layer of white cloth is laid on the kang.

A method for manufacturing a kang for a heatable brick bed is characterized in that loess mud with the thickness of 5 cm is covered on a graphene far infrared heating film and is uniformly coated, the kang for heated jujube is a kang formed by combining a modern technology and an old technology, on the basis of ensuring the loess energy, in order to ensure the environmental protection of the technology and utilize the characteristics of stability, safety and energy conservation of the modern graphene far infrared heating film, five centimeters of loess mud are covered on the graphene far infrared heating film to ensure that the energy and the heat energy of the loess are uniformly distributed on the jujube, the characteristics of rapid temperature rise and high conversion efficiency of the graphene far infrared heating film within 10 seconds are utilized, except a small part of loss, most of the loess are converted into the heat energy, meanwhile, the mud kang under the modern technology is made by utilizing the graphene superconducting stability, and a graphene superconducting electric heating film system is composed of a power supply, a temperature controller, a connecting piece and an ancient technology, Insulating layer, electric heat membrane and finish coat constitute, have played the intelligence and the safe characteristics of modern technology, have guaranteed furthest performance heat utilization in the aspect of environmental protection and energy saving simultaneously, have promoted microcirculation, the effect of reinforcing organism activity by graphite alkene far infrared heating film to the human body simultaneously, so the use material of whole process all is in environmental protection, green, healthy theme, combines the use in the inheritance of ancient technology.

The present invention and the embodiments thereof have been described above, but the description is not limited thereto, and the embodiment shown is only one of the embodiments of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

1. The processing technology of the Xinkang Chinese dates is characterized by comprising the following steps: the processing technology comprises the following steps:

2. The processing technology of Xinkang dates as claimed in claim 1, which is characterized in that: in the step S3, steaming with strong fire for 1 hour to ensure that the jujube peel is soft, then steaming with slow fire for 2 hours, and stewing for 2 hours.

3. The processing technology of Xinkang dates as claimed in claim 1, which is characterized in that: in S4, when the fresh jujubes are spread on the kang, the temperature of the kang is 60-70 ℃, and a layer of white cloth is laid on the kang.

4. A method for manufacturing a central kang is characterized in that: the kang is formed by covering 5 cm-thick loess mud on the graphene far infrared heating film and uniformly smearing the loess mud.