Baby Squid,Baby Octopus,Poulp Squid,Squid Tube GOLD STAR FISHERY ZHOUSHAN CO.,LTD. , https://www.goldstar-aquatic.com
First, the material selection process begins with classification, followed by cleaning and pre-cooking. After that, cold-pressing is carried out, then the blanks are dried using a screen pattern, baked, and finally molded.
Second, the key processing steps include:
(a) Material selection and grading. Dried jujubes and dates are carefully chosen for their large size, thick flesh, and full pericarp. Any small or damaged fruits are removed and sorted based on size to ensure uniformity in the final product.
(b) Cleaning and pre-cooking. The jujubes are washed thoroughly and placed into a pot of boiling water. The pot is covered, and after the water starts to boil, a small amount of cold water is added. The fruit is gently stirred up and down for 5–8 minutes. The pre-cooked fruit should have an even water stain, a light green color, a slightly soft texture, and a slight elasticity. It's important to control the heat properly—too high and the fruit may lose its toughness, resulting in a coarse texture and poor quality.
(c) Cold shock treatment. After pre-cooking, the jujubes are transferred to cold water and soaked for 5–8 minutes at a temperature between 40°C and 50°C. This step helps the skin wrinkle. If the water is too cold, the wrinkles will be more pronounced; if it's too hot, no wrinkles form at all. Either way, it can negatively affect the final product's quality.
(d) Sieve blanking. The jujubes are placed on a sieve and gently shaken for 5–6 minutes to remove excess surface moisture. As they are shaken, fine wrinkles appear on the surface. After 2–3 minutes, the surface moisture is further reduced before moving to the next stage.
(e) Baking. The prepared blanks are spread evenly on the baking tray, with a thickness of about 15 cm. Due to uneven heating, the jujubes are turned 4–8 times during the baking process, with each turn spaced 12 hours apart. During the initial 1–2 hours of heating, the surface temperature is kept between 50°C and 55°C. At the start, the jujubes are covered with a mat to allow gradual temperature rise. As the surface dries and condenses, the mat is removed to speed up evaporation. Once the condensation disappears, the evaporation phase begins, lasting 5–6 hours with the temperature maintained at 65°C–70°C. At this point, the surface feels warm and slightly burning. This high-temperature phase requires careful monitoring.
During the soaking stage, the fire is reduced for 5–6 hours, allowing internal moisture to balance with the exterior. Prolonged baking should be avoided to prevent over-drying and crusting. After the first wetting, the upper and lower layers are carefully flipped and rebaked. After the second baking, the jujubes are slightly cooler and removed from the tray. They are left in open air for 2–3 days, stacked no higher than 30 cm. This process is repeated 4–8 times until the pulp becomes consistent inside and out, with a slight elasticity and moisture content below 23%. For best results, the baking should take place in a well-ventilated drying room, and wood-fired ovens are preferred.
(f) Molding. When the product is fully dry, the skin turns purple, the fruit becomes shiny, the wrinkles are light and even, the flesh remains slightly elastic, and it doesn’t deform when pinched. The peel isn’t overly sweet, but the flavor is rich, juicy, and has a strong jujube aroma. At this stage, the product is ready for packaging and sale.