To prepare high-quality jujube products, start with fresh, raw jujubes that have thin skin, small seeds, a deep red color, and are free from pests or brittleness. Soak the jujubes in an 8–9% sodium hydroxide solution and boil for 1–3 minutes until the skin turns black-red. Gently touch the skin; when it begins to loosen, remove the jujubes immediately. Rinse them thoroughly with cold water and sieve to remove any residue. Be careful not to over-peel, as this may damage the pulp and cause browning, which affects the final quality. After rinsing, use a core machine to remove the seeds, then rinse again with clean water.
Next, prepare the tremella (snow fungus) by washing it and soaking it in cold water for 2–3 hours. Then, cook it in a 0.1% citric acid solution for 15 minutes over low heat. Meanwhile, place the jujubes into a 0.1%–0.5% diluted citric acid solution and heat to 95–98°C for 3–5 minutes until the tissue becomes translucent. Immediately cool the jujubes and proceed to canning.
For packaging, fill a 500-ml glass jar with 260 g of jujubes. Add 30 g of rehydrated tremella and pour 220 g of sugar syrup containing 25%–30% sugar and 0.1%–0.2% citric acid. Seal the jar using a vacuum sealer at a pressure of 53.3 kPa. Alternatively, you can process the jars in a 90°C venting box for 10–15 minutes. Once the center temperature of the jar reaches 70°C or higher, seal it quickly. Finally, sterilize the sealed jars at 100°C for 15 minutes, then cool them down to below 38°C and wipe off any excess moisture from the jars.
This method ensures that the jujubes retain their texture, color, and flavor while maintaining a long shelf life. The combination of citric acid and proper sterilization helps preserve the product and prevent spoilage. The addition of tremella enhances both the nutritional value and the overall taste of the finished product.
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