Process: fresh watermelon rind → go to Cuiyi and red peony → cut → hardening → rinsing → color protection → blanching → candied fruit → baking → cooling → finished product packaging.
Technical points: 1 Cut the fresh watermelon rind and remove the green leeks. Cut the melon strips that are 5 cm wide and 1 cm wide. 2 hardened. According to the ratio of 6 kg of quick lime per 100 kg of melon strips, the quick lime is dissolved in advance with fresh water. After cooling, the lime clarified liquid is placed in a container, rapidly stirred, poured into the rind strips, and then the bamboo cover is pressed, so that the rind strips are completely immersed. In lime water, dipping for 8 to 10 hours. 3 rinse. Pick up the rind strip and place it in another container filled with clean water. Change the water every 1 hour until the lime taste is removed. 4 color protection. After rinsing, the rind strips were soaked in 0.05% strength sodium sulfite solution for 4 hours. 5 blanching, first boil the water in the pot, and then pour into the color-protected rind strips. After about 5 minutes, remove the rind strips and wash them with cold water. 6 candied fruit. First place 1/3 of the 22% sugar solution in the container, then pour the cooled melon strips, then add 22% sugar solution to the submerged melon strips. Thereafter, the sugar concentration was adjusted once every certain time. In the first immersion for 2 to 3 hours, the concentration of the sugar solution was adjusted to 28% when the concentration of the raw sugar solution dropped below 13%. In the second immersion for 2 to 3 hours, the sugar concentration was reduced to 18% or less, and then the sugar concentration was adjusted to 32%. After the third immersion for 3 to 4 hours, the concentration of the sugar solution was reduced to 24% or less, the concentration of the sugar solution was adjusted to 36%, and the immersion was continued for 8 hours before cooking was performed. In general, the amount of sugar used per 100 kg of melon strips is 90 kg. 7 boiled. Put the candied rind strips together with the sugar liquid into the pot, heat and boil for 10 minutes, and then gently cook for 50 minutes. 8 Cool package. Put melon stalks in a bamboo sieve to spread out, dry naturally, and gently turn them during the period; After the product is completely cooled, the packaging can be sorted.
In the processing process, strict disinfection shall be performed according to the hygienic requirements for food processing and precautions shall be taken to prevent contamination.
Author unit: Agricultural Bureau of Shanting District, Zaozhuang City, Shandong Province
Technical points: 1 Cut the fresh watermelon rind and remove the green leeks. Cut the melon strips that are 5 cm wide and 1 cm wide. 2 hardened. According to the ratio of 6 kg of quick lime per 100 kg of melon strips, the quick lime is dissolved in advance with fresh water. After cooling, the lime clarified liquid is placed in a container, rapidly stirred, poured into the rind strips, and then the bamboo cover is pressed, so that the rind strips are completely immersed. In lime water, dipping for 8 to 10 hours. 3 rinse. Pick up the rind strip and place it in another container filled with clean water. Change the water every 1 hour until the lime taste is removed. 4 color protection. After rinsing, the rind strips were soaked in 0.05% strength sodium sulfite solution for 4 hours. 5 blanching, first boil the water in the pot, and then pour into the color-protected rind strips. After about 5 minutes, remove the rind strips and wash them with cold water. 6 candied fruit. First place 1/3 of the 22% sugar solution in the container, then pour the cooled melon strips, then add 22% sugar solution to the submerged melon strips. Thereafter, the sugar concentration was adjusted once every certain time. In the first immersion for 2 to 3 hours, the concentration of the sugar solution was adjusted to 28% when the concentration of the raw sugar solution dropped below 13%. In the second immersion for 2 to 3 hours, the sugar concentration was reduced to 18% or less, and then the sugar concentration was adjusted to 32%. After the third immersion for 3 to 4 hours, the concentration of the sugar solution was reduced to 24% or less, the concentration of the sugar solution was adjusted to 36%, and the immersion was continued for 8 hours before cooking was performed. In general, the amount of sugar used per 100 kg of melon strips is 90 kg. 7 boiled. Put the candied rind strips together with the sugar liquid into the pot, heat and boil for 10 minutes, and then gently cook for 50 minutes. 8 Cool package. Put melon stalks in a bamboo sieve to spread out, dry naturally, and gently turn them during the period; After the product is completely cooled, the packaging can be sorted.
In the processing process, strict disinfection shall be performed according to the hygienic requirements for food processing and precautions shall be taken to prevent contamination.
Author unit: Agricultural Bureau of Shanting District, Zaozhuang City, Shandong Province
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