Traditional Chinese Ribose-free jujube process: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Ribose-free jujube process. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2654 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Ribose-free datesProcess flow Selection of raw materials → core removal → soaking → cooking → soaking dates → baking → finished productPreparation method 1. Fruit selection: Choose varieties with thin skin, thick flesh, small core and high sugar content. The fruit requires that the jujube body be complete and uniform, free of insects, tatters, and mildew. It is best to use fully mature dried red jujubes.2. Core removal: Use a jujube corer to remove the core of the selected thorns. The red date pitting machine developed by the Agricultural Machinery Research Institute of Luliang District, Shanxi Province can process 30 kilograms of red dates per hour. During operation, the red dates are put into the punching die set of the groove plate, and the groove plate is driven into the date punching position. Then the crank linkage mechanism drives the punch to move up and down to punch out the date core. …
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