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First, the material selection process begins with classification, followed by cleaning and pre-cooking. After that, the fruit undergoes cold-pressing, then is dried in a screen pattern before baking 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 damaged or uneven fruits are removed and sorted based on size to ensure consistency.
(b) Cleaning and pre-cooking. The jujubes are washed thoroughly and placed into a pot of boiling water. They are covered and cooked quickly. Once the water starts boiling, a small amount of cold water is added, and the fruits are gently stirred up and down for 5–8 minutes. The pre-cooking is complete when the pulp shows an even water stain, a light green color, a slightly soft texture, and some elasticity. It's important to control the heat properly—too high a temperature may cause the fruit to lose its toughness, resulting in a coarse texture and lower 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 create fine wrinkles on the peel. If the water is too cold, the wrinkles will be more pronounced, while if it's too hot, no wrinkles will form at all. Both situations can negatively affect the final product's appearance and quality.
(d) Sieving and drying. The jujubes are placed on a sieve and gently shaken for 5–6 minutes to remove excess surface moisture. As they are moved through the sieve, fine wrinkles appear on the surface, and after 2–3 minutes, the remaining moisture is further reduced.
(e) Baking. The prepared jujubes are laid on the baking tray at a thickness of about 15 cm. Due to uneven heating, the baking process involves 4–8 turnings, each spaced 12 hours apart. During the initial 1–2 hours of heating, the temperature is maintained at 50°C–55°C. At first, the jujubes are covered with a cloth to allow gradual warming. As the surface dries and condenses, the cover is removed to speed up evaporation. Once the condensation disappears, the evaporation phase begins, lasting 5–6 hours with the temperature raised to 65°C–70°C, which feels warm to the touch. This stage requires careful monitoring to avoid over-drying.
Afterward, there is a soaking period of 5–6 hours, allowing the internal moisture to distribute evenly. Prolonged baking should be avoided to prevent the outer layer from becoming too dry and forming a crust. After the first wetting, the upper and lower layers are carefully turned for the second round of baking. Following the second bake, the jujubes are slightly cooler and removed from the tray. They are then left in the open air for 2–3 days, stacked no higher than 30 cm. This cycle is repeated 4–8 times until the pulp becomes consistent inside and out, with a slight elasticity and moisture content below 23%. A well-functioning drying room is ideal for this process, and using wood for baking is recommended for better results.
(f) Molding. When the product is fully dried, the skin turns a deep purple, the fruit shines, the wrinkles are light and uniform, and the flesh remains slightly elastic. It should not deform when pinched, and the peel should not be overly sweet. The flavor should be rich, with a good level of toughness and a strong jujube aroma. At this point, the product is ready for packaging and sale.