(1) winter melon soup.
1 Process flow: raw material selection → peeling → cutting → hardening → sugar impregnation → sugar cook → drying → sugar coating → finished product.
2 production points:
Raw material selection: Generally, fresh, complete and dense meat melons are used as raw materials, and maturity is appropriate.
Peel and cut: After washing the melon surface with sand, cut the melon skin with a rotary machine or a planer, and then cut into chunks or strips.
Hardening treatment: The melons are poured into 0.5% to 1.5% lime water, soaked for 8 to 12 hours, so that the melon strips are hardened, can be broken to degrees, removed, and washed with water.
Precooking: Pour the rinsed melons into pre-boiled water and blanch for 5 to 10 minutes until the melons are clear. Remove and rinse with water 3 to 4 times.
Immersion in sugar solution: Remove the melon strips from the water, drain them, dip them in 20%-25% sugar solution for 8-12 hours, then increase the concentration of sugar solution to 40%, then macerate for 8-12 hours. To prevent the sugar liquor from immersing, add about 0.1% sodium sulfite during the first immersion.
Candied: Weigh the melon strips and weigh 12 to 13 kg of sugar per 15 kilograms of melon strips. Add 50% sugar liquid to the pan and cook it. Pour it into the squash and cook it for 3 times. Add to the concentration of 75% to 80% can be pan.
Drying and sugar coating: The melon strips can be dried after being boiled. After drying, immerse in a saturated sugar solution and take out the cooled icing.
3 product quality requirements: crisp texture, appearance white, full dense, sweet, with a layer of white icing on the surface.
(2) Melon sticks. Select 10 to 15 kilograms of ripe, well-shaped wax gourd, wash, cut off the melon, use a long knife to cut the melon into a 15 cm wide melon circle, remove the melon seed and seeds, and then cut into 1.5 cm Strips. Pour the melon strips into 0.6% lime water, soak for 8 to 12 hours, remove, rinse with water 3 to 4 times, each rinse for 1 to 2 hours. Pour the rinsed melons into pre-boiled water and cook for 10 minutes until the melons are clear. Then remove and rinse with fresh water for 8 to 12 hours. Change the water every 3 to 4 hours. Collect the melon sticks, drain the water, pour it into another jar, and dip for 8 to 12 hours in 20 to 25 Baume degrees of sugar. Subsequently, the sugar concentration was increased to 40 degrees Baume, and then dip for 8 to 12 hours. In order to prevent the sugar liquor from immersing during the impregnation, an appropriate amount of sodium sulfite may be added during the first immersion. After the candied fruit, you can cook it. When the sugar concentration reaches 78% to 80%, the pan can be dried. If the end point concentration is higher, it can be dried after cooling. At this point, a little sugar into the pot, add a few drops of water, use a fire to melt, stirring constantly, so that the sugar in the water gradually evaporated, when the sugar into a powder, the dried melon strips into the mix. Generally 10 kg dried melon sticks, need to use about 100 grams of sugar.
1 Process flow: raw material selection → peeling → cutting → hardening → sugar impregnation → sugar cook → drying → sugar coating → finished product.
2 production points:
Raw material selection: Generally, fresh, complete and dense meat melons are used as raw materials, and maturity is appropriate.
Peel and cut: After washing the melon surface with sand, cut the melon skin with a rotary machine or a planer, and then cut into chunks or strips.
Hardening treatment: The melons are poured into 0.5% to 1.5% lime water, soaked for 8 to 12 hours, so that the melon strips are hardened, can be broken to degrees, removed, and washed with water.
Precooking: Pour the rinsed melons into pre-boiled water and blanch for 5 to 10 minutes until the melons are clear. Remove and rinse with water 3 to 4 times.
Immersion in sugar solution: Remove the melon strips from the water, drain them, dip them in 20%-25% sugar solution for 8-12 hours, then increase the concentration of sugar solution to 40%, then macerate for 8-12 hours. To prevent the sugar liquor from immersing, add about 0.1% sodium sulfite during the first immersion.
Candied: Weigh the melon strips and weigh 12 to 13 kg of sugar per 15 kilograms of melon strips. Add 50% sugar liquid to the pan and cook it. Pour it into the squash and cook it for 3 times. Add to the concentration of 75% to 80% can be pan.
Drying and sugar coating: The melon strips can be dried after being boiled. After drying, immerse in a saturated sugar solution and take out the cooled icing.
3 product quality requirements: crisp texture, appearance white, full dense, sweet, with a layer of white icing on the surface.
(2) Melon sticks. Select 10 to 15 kilograms of ripe, well-shaped wax gourd, wash, cut off the melon, use a long knife to cut the melon into a 15 cm wide melon circle, remove the melon seed and seeds, and then cut into 1.5 cm Strips. Pour the melon strips into 0.6% lime water, soak for 8 to 12 hours, remove, rinse with water 3 to 4 times, each rinse for 1 to 2 hours. Pour the rinsed melons into pre-boiled water and cook for 10 minutes until the melons are clear. Then remove and rinse with fresh water for 8 to 12 hours. Change the water every 3 to 4 hours. Collect the melon sticks, drain the water, pour it into another jar, and dip for 8 to 12 hours in 20 to 25 Baume degrees of sugar. Subsequently, the sugar concentration was increased to 40 degrees Baume, and then dip for 8 to 12 hours. In order to prevent the sugar liquor from immersing during the impregnation, an appropriate amount of sodium sulfite may be added during the first immersion. After the candied fruit, you can cook it. When the sugar concentration reaches 78% to 80%, the pan can be dried. If the end point concentration is higher, it can be dried after cooling. At this point, a little sugar into the pot, add a few drops of water, use a fire to melt, stirring constantly, so that the sugar in the water gradually evaporated, when the sugar into a powder, the dried melon strips into the mix. Generally 10 kg dried melon sticks, need to use about 100 grams of sugar.
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