Traditional Chinese Black date process: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Black date 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 2623 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
black datesProcess flow Raw material selection→grading→scalding→smoking pit preparation→smoking→softening→grading→packagingPreparation method 1. Raw material selection: Use fresh and ripe fruits with large shapes, small cores, thick and loose flesh, little juice, and discard broken and rotten dates.2. Grading: Remove dead branches, mud balls, stones and other debris from the dates, and process them separately according to size, maturity and variety.3． Boiling: Boil the water, pour in the fresh dates and heat for 5 to 10 minutes. Cook until the pulp is slightly soft, then take it out to dry and prepare for smoking.4. Preparation for the smoking pit: Dig a pit underground with a depth of 180 cm, a width of 160-200 cm, and a suitable length, 50 cm away from the edge of the pit. Build a shed with bamboo slices and sorghum stalks, and then pile jujube fruits on the shed. …
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