Since ancient times, watermelon has been popular among summer people. The melon juice contains a lot of glucose, carotenoids, vitamin C, minerals, scopolamine and a variety of amino acids, often eliminating heat and dampness, thirst quencher, diuretic, lowering blood pressure and other effects. However, at present, a large number of watermelons rely on fresh food, which not only has low utilization rate, but also hinders the development of watermelon industrialization. The following describes several development methods for the living reference:
I. Watermelon Chuiyi
Choose the green species, wash the melon, use a planer to shave the surface of the cyan layer containing the waxy green skin, dried, that is, watermelon Cuiyi (or watermelon blue). Sweet and cool taste, Jianshui on behalf of the tea, can cure hot summer, polydipsia, edema, mouth sores, heat stroke and autumn and winter due to dry climate caused by dry throat pain, cough and more than other diseases.
Second, watermelon sauce
After removing the top layer of green skin with a thick skin, cut it, cut it off, wash the middle layer of rind, cut into pieces, and grind it in a meat grinder (achieve aperture 9-11 cm). The crushed flesh will be simmered and concentrated in time. Cooking process: 10 kg of watermelon flesh, 15 kg of white sugar, 1.2 kg of starch syrup, 110 g of onion, 72 g of citric acid, 12 mg of lemon essence, and 0.5 g of lemon yellow pigment. First sugar with 65% -72% sugar, half into the stainless steel steam sandwich pot, and then minced melon flesh and mix well, boil 10-15 minutes, and then the remaining sugar and starch syrup When added together, boiled and concentrated to a soluble solids content of 69% to 70%, dissolve the filtered onion liquid and add it. Continue cooking for 5-10 minutes until 67% to 68% soluble solids. , pigments, flavors, fully stirred evenly out of the pot, quickly into the four-spiral glass jar, heat the lid tightly, and then disinfected in hot water at 80 °C -85 °C for 12 minutes, after removal at 60 °C , 40 °C hot water in order to cool each 10 minutes, that is bottled watermelon sauce.
Third, watermelon juice
Put melon into a clean cloth bag, squeeze juice, add sugar and adjust acidity. The sugar content is adjusted to 10%-12% with white sugar, the acidity is adjusted to 0.3-0.5% with citric acid, plus 0.2-0.5 onion or modified starch or a commercially available thickener for juice drinks, stir well, heat and boil , The bottle is put into a bottle of washed and disinfected beverage, sealed, and sterilized in boiling water at 100° C. for 10 minutes, and taken out in hot water at 80° C., 60° C. and 40° C., and then cooled for 10 minutes. Take out the watermelon juice with uniform appearance and turbidity and delicious flavor.
Fourth, watermelon soda
The fruit juice was squeezed and squeezed, added with equal amount of white sugar, poured into a stainless steel steam sandwich pot and boiled. The processing method was the same as that of general soda production.
Five, watermelon sparkling wine
Melon taro juice, plus half the amount of 95% of edible alcohol, stir and filter, take the filtrate as a sparkling wine ingredients. The processing method is the same as the production of sparkling wine.
Six, watermelon vinegar
(1) Raw materials: 6 kilograms per kilogram of watermelon rind, 10 kilograms of sorghum sugar (grain sugar is also acceptable), 4 kilograms of salt, 50 kilograms of vinegar. (2) Method: Wash the watermelon rind first, cook it, let it cool and mix it with the mash, mix it with sugar, mix it with sugar for 5 days, stir it once a day, add salt after 4-5 days, and leave it for 6 days. Then 1/3 of the billet is placed in a smoked can, baked and smoked for 4 days, and then 2/3 of the billet is added with raw water to filter and opened. The smoked billet is added and filtered to form a delicious vinegar. In order to make vinegar become fragrant and not degenerate, you can add 2-3 drops of alcohol to 0.5 kg of vinegar and drip alcohol in vinegar, or dribble 2-3 drops of regular shochu.
Seven, processing watermelon seeds
(1) Sugar salt seeds
350 grams of salt, saccharine amount. Dissolve saccharin in salt water first. Wash 5 kg of melon seeds, drain and pour into a wok, process brine, fry with slow heat, spray 5 g of essence after the pan.
(2) Gourd seeds
Wash 5 kg of watermelon seeds, drain and fry them, add 50 grams of cooked oil, add 75 grams of salt, and saccharine amount. Add the same amount of oil, brine, and saccharin when fry until it is cooked, continue frying until it is dry; Pot spray 5 grams of flavor can be.
(3) Soy sauce seeds
Remove the impurities, put the seeds in lime water and soak for 5 hours, remove the sub-film, and wash. Put the seeds and salt in the ratio of 10:18 into the pot with the appropriate amount of fennel and cinnamon, add the water over the seeds, stir and cook (add soy sauce, salt can be appropriately reduced), about 1.5-2 hours can be cooked. Then change to a small fire, slowly bake, slowly put in 100 grams of sesame oil, stir and serve.
(4) Salt fried melon seeds
Five kilograms of melon seeds are washed and drained, sprinkled with 0.75 kg of salt, and a layer of salt on the seeds. Let it stand for 3 hours, dry it, and put it in a wok.
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