Since ancient times, watermelon has been a popular summer heat-removing product. Its melon juice contains a lot of glucose, carotenoids, vitamin C, minerals, strontium and a variety of amino acids, often have the effect of eliminating heat and dampness, quenching thirst, diuresis, lowering blood pressure and so on. 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 reference of the living:
First, watermelon green clothes
Choose the green skin, wash the melon, use a planing knife to cut the crust of the cyan skin, and dry it, which is the watermelon green (or watermelon green). Sexually sweet and cool, fried drink on behalf of tea, can cure heat, polydipsia, edema, mouth sores, heatstroke and autumn and winter due to dry climate caused by dry throat, annoying cough and other diseases.
Second, watermelon sauce
After thick skin, remove the surface green skin, cut open, cut the melon, remove the melon skin in the middle, cut into pieces, and put into the meat grinder to grind (the skein hole diameter is 9-11 cm). The squashed flesh is added to the sugar and concentrated. Cooking process: 10 kg of watermelon skin, 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, 0.5 g of lemon yellow pigment. First, add 65%-72% sugar solution to the sugar, pour half into the stainless steel steam sandwich pot, then pour the minced melon skin into the well, boil for 10-15 minutes, then the remaining sugar liquid and starch syrup Add together, boil and concentrate until the soluble solids reach 69%-70%, add the melted and filtered onion solution, continue to cook for 5-10 minutes, until the soluble solids reach 67%-68%, then add citric acid , pigment, essence, fully stirred and then out of the pot, quickly loaded into a four-turn glass jar, hoten the lid tightly, and then sterilized in hot water at 80 ° C -85 ° C for 12 minutes, after removal at 60 ° C The hot water at 40 ° C is sequentially cooled for 10 minutes each, which is a bottled watermelon sauce.
Third, watermelon juice
Put the melon in a clean cloth bag, squeeze the juice, add sugar and adjust the acidity. The sugar content is adjusted to 10%-12% with white sugar, the acidity is adjusted to 0.3-0.5% with citric acid, 0.2-0.5 of onion or modified starch or a thickener commercially available for fruit juice beverages, stirred evenly, heated and boiled. It is placed in a glass bottle of washed and sterilized 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 a uniform appearance and turbidity, and a sweet and sour taste.
Fourth, watermelon soda
Squeeze the juice with melon, add the same amount of white sugar, pour into a stainless steel steam sandwich pot and heat to boil. The processing method is the same as the general soda production.
Five, watermelon sparkling wine
The squash is pressed to extract the juice, and half of the amount of 95% of the edible alcohol is added. After stirring, the mixture is filtered and the filtrate is taken as the ingredient of the sparkling wine. The processing method is the same as that of general sparkling wine production.
6. Watermelon skin vinegar
(1) Raw materials: 6 kg per kg of watermelon rind, 10 kg of sorghum sugar (gluten can also be used), 4 kg of salt, 50 kg of vinegar.
(2) Method: Wash the watermelon rind first, cook it, dry it in a cold pot, add the smash and mix well, mix the sugar for 5 days, mix the sugar once a day, add salt after 4-5 days, and remove the slab in 6 days. Then, 1/3 of the blanks are put into the smoked cans and baked for 4 days. Then, 2/3 of the blanks are added with raw water and filtered, and the smoked blanks are added and filtered to form a delicious sour vinegar. In order to make the vinegar fragrant and not degraded, you can drop the alcohol in the vinegar by the ratio of 0.5 kg of vinegar and 2-3 drops of alcohol, or drop 2-3 drops of ordinary shochu.
Seven, processing watermelon seeds
(1) Sugar salt seeds
Take 350 grams of salt and saccharin. The saccharin is first dissolved in saline. Wash 5 kg of melon seeds, drain and pour into the wok, process the salt water, stir fry with slow fire, and spray 5 grams of essence after the pan.
(2) oily melon seeds
Wash 5 kg of watermelon seeds, drain and stir-fry, add 50 grams of cooked oil, add 75 grams of salt, add the right amount of saccharin, stir fry until near ripe, add the same amount of oil, salt water and saccharin, continue to fry until dry; Spray 5 grams of flavor on the pot.
(3) Soy sauce seeds
The impurities were removed, and the seeds were placed in lime water for 5 hours to remove the membrane and washed. Put the seeds and salt into the pot with a proper amount of fennel and cinnamon in a ratio of 10:18. Add water to the melon seeds, cook with high heat (add soy sauce, salt can be appropriately reduced), and cook for about 1.5-2 hours. Then change to a small fire, slowly roast, use 100 grams of sesame oil to slowly put in, stir and serve.
(4) salt fried melon seeds
Wash and drain 5 kg of melon seeds, sprinkle with 0.75 kg of salt, and a layer of melon seeds. After simmering, let it sit for 3 hours, dry it, and then fry in a wok.
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