According to the current situation of jujube industry in China, we should encourage the development of post-harvest commercialization of red jujube, and standardize the processing of high-quality jujubes directly into the circulation market; develop multi-division products such as jujube juice, powder, fermented products and functional foods with red jujube as raw material. At the same time, make full use of resources and make comprehensive utilization of resources.

Introduction of four major technical points for manual drying of red dates
1. Preheating: The temperature gradually rises to 50-55 °C. When the baking tray is sent to the drying room, the ventilation equipment and doors and windows are closed, and the bottom gate of the chimney is opened to help increase the firepower and increase the temperature in the drying room. It usually takes 4-6 hours to complete the preheating. Different varieties have different preheating time, and large fruit varieties and dense and thick skins require a long time to preheat.

2, evaporation: increase the firepower, within 8-12 hours, so that the temperature of the drying room (refer to the middle temperature of the middle section of the drying room) rose to 60-65 ° C, not more than 70 ° C. At this stage, it is necessary to diligently blaze, dig out the ash, and add coal to make the fire strong. Soon, the indoor temperature is raised and the free water of the jujube is accelerated. When the temperature of the jujube body reaches 60 ° C or above and the relative humidity reaches 70%, the ventilation and dehumidification in the drying room are immediately performed. Generally, 8-10 ventilation and dehumidification are performed per drying cycle. At the evaporation stage, pay attention to the rewinding and turning over the dates to avoid local overheating.

3. Drying: The firepower should not be too large, and the temperature in the drying room should not be lower than 50 °C. If the relative humidity is higher than 60%, it should be ventilated and dehumidified, the number of times is reduced correspondingly to the evaporation stage, and the time should be shortened. It usually takes about 6 hours.

4, storage: dry dried dates must pay attention to ventilation and heat, before they can be stacked for storage.