Cangzhou candied dates

Cangzhou candied dates are produced in the jujube-producing area west of Cangzhou Canal in Hebei Province. In the middle and late August, the golden jujube with full fruit type, large size, no diseases, pests and scars, 78% mature and shiny skin changed from turquoise to yellow and white was picked and processed strictly according to the operation requirements. For example, when scratching the fruit surface, hold both ends of the jujube with the thumb and forefinger of the left hand, hold the needle brush with the right hand, and gently draw silk lines with the same width and width vertically along the fruit surface, so that it is appropriate to break the skin and not hurt the meat, so that when the sugar is boiled, the sugar liquid can penetrate into the jujube meat evenly through the lines, and the fruit surface will not burst and crack, and the decorative pattern is beautiful. Secondary drying means that the jujube blank cooked with sugar and honey is baked in the curing barn for the first time, and then shaped and baked again. The first baking is to evaporate water, and the drying room temperature is 80℃ for 48 hours. The second baking is to consolidate the fruit shape of candied dates, so that they have just the right water content, no adhesion, no saccharification and storage resistance. The baking temperature is 60℃ and lasts for about 24 hours. The finished product is oblate, amber, translucent, with vertical grain on the fruit surface, sweet as honey, flexible and elastic in taste, and contains more than 60% fructose and sucrose, which is beneficial to spleen, stomach, blood, liver and qi, and can also be used as stuffing for Chinese and western cakes and additives for other foods.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)