Melon processing technology

Melon processing technology

Melon is summer and autumn vegetables, rich in nutrients, with the effect of relieving summer heat. The area of ​​cultivated wax gourd across China is large and the yield is high. However, in the peak harvest season, there is often a large surplus and the price is not high. The use of winter melons for deep processing is the fundamental way to solve their difficulties and increase their sales.

One, melon stick

1. The choice of materials. Select melon meat hypertrophy, skin smooth without rot of fresh melon.

2. Raw material processing. The melon was peeled, cut into 4 cm wide circles, and the melon seeds and melons were cut out. The melon strips were cut into 4 cm long and 1 cm wide and poured into a lime water with a concentration of 1.4% to 2%.篾 and other cover pressure. Soak for 14 to 15 hours, remove and pour into bamboo baskets.

3. Rinse. Melon sticks are rinsed once with fresh water and put into fresh water for 4 to 8 hours (for every 2 hours for 1 time). Remove and drain.

4. Hot cook. Put the melon stick into boiling water for 10-15 minutes. Remove and soak in cold water for 18-20 hours and remove. Rinse with clean water and drain.

5. Sugar dip and candied. Put the melon sticks into the 20% sugar solution for 12 hours, then pour into the pot and boil for 20 minutes. Add 30% sucrose solution and mix well. The mixture was poured into a container and immersed for 24 hours. The sugar solution was filtered out, heated and boiled, and then the wax gourd was poured into boiling water, and sugar was added to make the sugar concentration 60%. Stir while stirring to evaporate the water and permeate the sugar (a small amount of food acid can be added according to taste). When the sugar concentration reaches 80%, the melon strips are panned and heat is dissipated. Every 5 kg dried melon strips, then add sugar 30 ~ 50 grams, mix well, that is, the finished product.

6. Storage. The finished product is wrapped in a moisture-proof paper or plastic bag and placed in a wooden box, sealed tightly and stored in a dry and cool place. During the storage period, if the wine smells out, remove the exposure in time, and after the water evaporates, mix and mix in a small amount of powdered sugar and wait until it is completely cooled.

Second, winter melon

Formula: 50 kg fresh melon, 2.5 kg sugar powder, 30 kg white sugar. Choose old, ripe fresh wax gourd, peeled and peeled. Cut open and cut rectangular strips that are 8 to 9 cm wide and 1 cm wide, and place them in a cylinder. Another 250 grams of lime was added to the lukewarm water, and the cut melons were soaked for 1 night. The fish was removed in the morning and rinsed. Boil 10 kilograms of water, add the melon strips and cook for 20 minutes, remove, drain, and cool. Three kilograms of water were boiled, and 30 kilograms of sucrose was added in four portions and cooked for 30 minutes each time. After boiling, put it in a melon strip, fry until the sugar juice has been concentrated, dry the melon strip and turn it to a hard pan, place it on a bamboo raft where the powdered sugar is placed, stir it apart, spread it, and let it dry for a long time.

Third, the sauce melon

Choose a melon with thick flesh, tender green, moderate maturity, large and long length, peeling, washing, peeling, peeling, and putting it into the vat or cylinder. Add salt for the first time, and add a layer of salt to the winter melon by the ratio of 100 kg of wax gourd and 10 kg of salt. Cylinder is inverted once a day, pickled for 2 days, and drained. Add salt for the second time, add 38 kg of salt per 100 kg of winter melon, and add a layer of salt to the winter melon. Cylinder is inverted once a day and pickled for 10 days. Remove and cut long strips of 3.5 cm in length and 2 cm in width, put in wooden barrels or cylinders and soak in fresh water for 3 days. Change water 1 time per day. Remove the soaked melon, drain off the water, put it in a cloth bag, and put it in a sweet sauce. Turn it once a day for 7 days.

Fourth, dried melon

Winter melon peeled and cut into 1 cm thick pieces, exposure 8 to 10 hours. The bamboo slices that were dried on the day, together with the dried bamboo pieces, were moved indoors or under a pergola, and naturally returned to the basket for 8 to 12 hours. The melon slices that are softened in time are tied with 5 kg to 10 kg per bundle. To prevent mildew, re-sun 2 to 3 hours, turn 1 or 2 times, Serve melon dry.