(I. Overview
Watermelon, also known as Fugua, summer melon and so on. It belongs to the genus Cucurbita in plant taxonomy and is an annual herb. According to statistics from the UN Food and Agriculture Organization, China’s watermelon production accounts for the first place in the world.
(II) Process flow
Acceptance of raw materials → Rinse → Disinfection → Cleaning → Cut in half → Cut → Peel → Bleed → Deseed → Dissolve sugar → Fill → Exhaust → Seal → Check → Sterilize → Cool
(three) operating points
1 Acceptance of raw materials: Use fresh, well-closed meat, moderate maturity, no mold, disease, pests, mechanical injury of watermelon.
2 Rinse, disinfect and clean: Rinse the surface of the watermelon with water and inclusions; rinse the washed watermelon in 0.1% potassium permanganate solution (or 0.1% hydrochloric acid solution) to sterilize it. 5 - - 7 minutes; After the watermelon is disinfected, clean the disinfectant solution on the surface of the watermelon with clean water.
3 Cut in half and peel: Wash the cleaned watermelon with a stainless steel knife and cut it in half. Then cut it into 6--8 pieces. After peeling the melon, cut it into a 4--5 cm piece.
4 Blanching: Add 0.1%--0.2% calcium chloride and 0.1% citric acid in blanching water. When heated to 85--90°C, add the melons to the blanching 1- 2 minutes. After blanching, cooling should be performed quickly to ensure that the melon meat is thoroughly cooled. The time should not be too long, so as not to affect the flavor of the product.
5 In addition to the seeds: After the melons have cooled thoroughly, they should be removed in time and the exposed melon seeds should be removed with a stainless steel knife.
6 with sugar water: sugar concentration of about 28% by refractometer, in the sugar water should be added 0.15% - 0.2% of calcium chloride, 0.2% -0.3% of citric acid and 0.05% - 0.07% orange flavor . Heat and boil for 3 - 5 minutes, filter by velvet and use it for backup.
7 Canning: Dual-use paint can lid, after brushing clean into boiling water disinfection 2 - 3 minutes, remove and set aside; according to the color and size of melon meat cans, respectively, the same pot color melon, The size should be uniform; watered sugar temperature above 75 °C.
8 Exhaust and seal: The central temperature in the tank shall not be lower than 75°C, and the exhaust shall be sealed with a vacuum of 0.04--0.053 MPa.
9 inspection: After sealing, it should be checked by cans to see if the seal is good and the degree of vacuum is high or low. Unqualified cans were detected and processed in time.
10 Sterilization, cooling: After sterilization, the bacteria should be quickly sterilized. The interval should not exceed 30 minutes and the sterilization temperature should be 108°C.
(IV) Quality standards
1. Sensory Index
Color: Melon is red, light red, yellow or orange, more uniform in color, more transparent sugar water, allowing a small amount of melon flesh that does not cause turbidity.
Taste and odor: taste and smell of watermelon with sugar water, sweet and sour taste, no smell.
Organization status: The melon meat tissue is moderately soft and hard, and the melon pieces are relatively neat. The melon pieces have a size of 3 to 4 cm. The size of the melon pieces in the same jar is roughly uniform, and the shedding phenomenon of melon seeds is allowed in individual jars.
Impurities: Not allowed to exist.
2. Physical and chemical indicators
Net weight: 500 grams, tolerance per tank 3%, but not less than the average net weight.
Solids: Melon (including melon seeds) is not less than 50% of the net weight.
Concentration of sugar: 12% - 16% by refractometer when opening cans.
pH: 3.7--4.2.
Heavy metal content: copper (calculated as Cu) ≤ 200 mg/kg, lead (Pb) ≤ 2 mg/kg.
3. Microbiological indicators
No pathogenic bacteria and the symbol of corruption due to the action of microorganisms.
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