▎ 摘　　要

NOVELTY - preparing jujube processing kangzao involves selecting raw materials, selecting complete and full mature naturally falling after absorbing sunshine and the epidermis is red jujube as raw material and removing broken skin moth and uncooked jujube; repeatedly washing the selected fresh jujubes with clean water and draining the water; steaming the steamed fresh Jujube; placing the cleaned and draining water in the steamer for steaming; baking; placing steamed Jujubes on the pit, covering a layer of edible plastic cloth on it, and then covering the layer of cotton quilt for baking, baking for 12 hours and turning for one time every 30 minutes; drying; getting down from the kang-bed stove, drying, lasting for 4 hours and making the jujubles into magenta, placing into a sealing bag; secondary fermentation; filling the Jujuble filled in the sealing bag in the natural environment, avoiding sunlight directly irradiating; placing for 3 months; sealing and packing the jujube. USE - Method for preparing jujube processing kangzao, used in food processing specifically to a manufacturing method Kang-kang kang. ADVANTAGE - The method for preparing jujube has rich nutrition, rich product types, high purity, good taste and high technological content, long shelf life, the investment is low, with quick effect, simple and easy operation, and the income for farmers is increased. DETAILED DESCRIPTION - An INDEPENDENT CLAIM is included for a method for manufacturing a kang-kang Kang, which involves covering Kang with a 5 cm thick loess mud on the graphene far-infrared heating film and smeared evenly.