Since ancient times, watermelon is a summer fruit that people love. However, a large number of watermelons are used for fresh foods at present, which not only has low utilization rate, but also impedes the industrialization of watermelons. Now introduce several kinds of watermelon processing methods for readers to choose and use:
I. Watermelon Chui Yi choose the type of green skin, will wash the melon, with a planer to the epidermis green waxy green skin plane, drying, that is, watermelon Chuiyi (or watermelon blue). On behalf of the tea, Jianfu can cure summer heat and thirst, edema, mouth sores, heat stroke and autumn and winter due to dry climate caused by dry throat pain, cough and other diseases.
Second, the watermelon sauce with thick skin species, remove the surface of the green skin, cut, cut the melon quail, the middle layer of melon skin washed, cut into pieces, placed in the meat grinder minced (chipping aperture 9 - 11 centimeters) will be twisted into a granular flesh and brewed in a timely manner.
Cooking process: first sugar with 65% -72% of the sugar, take half into the stainless steel steam sandwich pot, then the minced rind skin mix and boil 10-15 minutes, and then the remaining sugar The liquid and starch syrup are added together, and when boiled and concentrated to a soluble solid content of 69% to 70%, the melted and filtered onion liquid is added and the cooking is continued for 5-10 minutes until the soluble solid content reaches 67% to 68%. Can add citric acid, pigment, flavor, fully stirred and then out of the pot, quickly into the four-spiral glass jar, heat the lid tightly, and then sterilized in hot water at 80 °C -85 °C for 12 minutes, remove After being placed in 60 °C -40 °C hot water in order to cool each 10 minutes, that is bottled watermelon sauce.
Third, the watermelon rind vinegar first wash the watermelon rind, cooked, cool cans add the song mash and mix well, ferment 5 days after the sugar, stirring once a day, after 4-5 days, add salt, 6 days blank, Then 1/3 of the billet is charged in a can and roasted and smoked for 4 days, then 2/3 of the billet is added with raw water to filter and opened, and the billet is added into the smoked billet, which is filtered and made into delicious acid 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.
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