本工艺的具体工艺流程为：择季采摘→挑选→浸泡涂层→打捞→沥干→速冻→喷箱处理→装箱→低温贮藏。通过本工艺加工的鲜红枣，抑制了水份蒸发和有害物质的生成，延长了红枣保鲜期，硬度保持８个月～１２个月，而色、香、味、形、质地及糖酸营养新鲜不变。本工艺提高了红枣的 The specific process of the process: the season picking → picking → immersion coating → salvage → drain → quick-freezing → spray box processing → packing → low-temperature storage. The fresh red jujube processed by the process can restrain the evaporation of water and the generation of harmful substances, prolong the freshness period of jujube and maintain the hardness for 8 months to 12 months, while the color, the fragrance, the taste, the shape, the texture and the sugar acid nutrition are fresh constant. This process improves the dates