CN105994906A - Processing method of candied watermelon peel - Google Patents
Processing method of candied watermelon peel Download PDFInfo
- Publication number
- CN105994906A CN105994906A CN201610380922.9A CN201610380922A CN105994906A CN 105994906 A CN105994906 A CN 105994906A CN 201610380922 A CN201610380922 A CN 201610380922A CN 105994906 A CN105994906 A CN 105994906A
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- CN
- China
- Prior art keywords
- exocarpium citrulli
- watermelon peel
- sugar
- processing method
- burn
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention discloses a processing method of candied watermelon peel, and belongs to the technical field of processing of candied fruits. The processing method specifically comprises the following 9 steps of selecting watermelon peel raw materials, processing the watermelon peel with hot water, cutting the processed watermelon peel into watermelon peel slices, performing color protection, hardening the watermelon peel slices after color protection, rinsing the hardened watermelon peel slices, performing candying and macerating, performing baking and performing packaging. According to the processing method, the problems that the watermelon peel is thrown away by people at random, so that waste is caused, environment is polluted, and diseases are propagated are effectively solved. The processing method has the beneficial effects that the watermelon peel is made into leisure candied watermelon peel which is convenient to carry, easy to preserve, good in mouth feel, loved by people, convenient to eat, clean and hygienic, the watermelon peel turns wealth from waste, the problem that the watermelon peel pollutes the environment is effectively solved, and the economic returns are also increased.
Description
Technical field
The present invention relates to a kind of making food processing, be specifically related to the processing method of a kind of preserve, the processing method of a kind of Exocarpium Citrulli preserve, belong to preserve processing technique field.
Background technology
Citrullus vulgaris is that people relieve summer heat the best fruit quenched one's thirst, also it is one of favourite fruit of people the most after dinner, people can typically eat up Citrullus vulgaris, all Exocarpium Citrulli arbitrarily can be thrown away, the rotten Exocarpium Citrulli being seen everywhere in rubbish, attracting fly in groups, thick air rancid abnormal smells from the patient, has both polluted environment, infect again disease, while greatly developing Citrullus vulgaris industry, how to handle the garbage Exocarpium Citrulli that kind of Citrullus vulgaris produces well, increasingly paid close attention to by people.
Exocarpium Citrulli can also be eaten in fact, Exocarpium Citrulli is sweet cold, eating Exocarpium Citrulli can be with clearing away summer-heat, relieving restlessness is quenched the thirst, Exocarpium Citrulli formal name used at school is " EXOCARPIUM CITRULLI ", is the good medicine of clearing away summer-heat, promoting the production of body fluid to quench thirst, and citrulline contained in Exocarpium Citrulli can be promoted the carbamide in rats'liver and be formed, thus there is diuresis, can be in order to treat oedema due to nephritis, hepatopathy jaundice and diabetes.In addition with antipyretic, promotion wound healing and promotion metabolic effect of human body skin.So Exocarpium Citrulli is after certain processing technique processes, it is i.e. tasty, nutritious food by becoming, or the good medicine of promoting the production of body fluid to quench thirst, the toxin expelling that relieves inflammation or internal heat.Utilize Exocarpium Citrulli to be processed into preserve, make Exocarpium Citrulli turn waste into wealth, efficiently solve the Exocarpium Citrulli problem to environment, also add income.Therefore study and make the health leisure food such as preserve with Exocarpium Citrulli for Raw material processing, be a thing highly significant.
Summary of the invention
Goal of the invention: the purpose of the present invention is aiming at problem of the prior art, it is provided that the processing method of a kind of Exocarpium Citrulli preserve, is made by Exocarpium Citrulli and is easy to carry, easily preserves, and mouthfeel is the best, and that eats not closes preserve, instant, clean hygiene to allow people like.
Technical scheme: for reaching goal of the invention, the present invention is by the following technical solutions:
1, Exocarpium Citrulli raw material is selected: select Exocarpium Citrulli fresh, that rot without mould, nothing, clean up, outer layer Pericarpium Citri Reticulatae Viride of shooting off.
2, burn: sodium hydroxide (NaOH) solution with 3%～5% burn 10～15 minutes at a temperature of 70 DEG C～75 DEG C, effectively to destroy the activity of peroxidase, prevents from processing variable color.
3, section: after burn, cleans with circulating water and removes the alkali liquor being attached on fruit, be then cut into the thin slice of 8～12 millimeters, and thickness wants uniformity.
4, color fixative: saline solution and 0.2% sodium sulfite solution with 1%～1.2% are configured to colour-keeping liquid, then puts into Citrullus vulgaris skin graft in colour-keeping liquid and soaks 20～25 minutes.
5, hardening: use 0.08% calcium chloride, 0.05%～0.08% alum solution cure process 10～12 hours.
6, rinsing: with the Exocarpium Citrulli after clear water rinsing hardening, to wash away unnecessary hardening bath.
7, candy dipping: per kilogram Exocarpium Citrulli white sugar 0.6～0.8 kilogram, first Citrullus vulgaris skin graft is put in the boiling sugar liquid that concentration is 25%～30% burn 10～15 minutes, then Exocarpium Citrulli is poured in container together with sugar liquid, impregnate 10 hours, sugar liquid is made to permeate Exocarpium Citrulli, boil after again sugar concentration being increased to 30%～35%, dipping 12 hours again, third time is boiled after sugar concentration is increased to 40%～45%, pour Exocarpium Citrulli into boiling, boiling while sugaring, until melon skin is transparent, sugar concentration pulls melon skin out when reaching 55%～60%.
8, bake: after the Exocarpium Citrulli that candy dipping is good is pulled out from sugar liquid, drain unnecessary sugar liquid, add the potassium sorbate preservative of 2 ‰, then bake.
9, packaging: the Exocarpium Citrulli preserve food grade plastic box baked contains, often close 250 grams, again plastic casing and a pouch deoxidizer are loaded in compound plastic bag, vacuum seal, sealing part stamps the date of manufacture, check the vacuum of every bag after 30 minutes, if any gas leakage and vacuum are undesirable will vacuum seal again.
Beneficial effect:Compared with prior art, it provides the benefit that the present invention:
Exocarpium Citrulli is made and is easy to carry, easily preserves by the present invention, and mouthfeel is the best, and that eats not closes preserve, instant, clean hygiene to allow people like, makes Exocarpium Citrulli turn waste into wealth, and efficiently solves the Exocarpium Citrulli problem to environment, also add income.
Detailed description of the invention
Provide below two specific embodiments technical solution of the present invention is described in detail:
Embodiment 1 :A kind of Exocarpium Citrulli preserve processing method, concrete operation step is as follows:
1, Exocarpium Citrulli raw material is selected: select Exocarpium Citrulli fresh, that rot without mould, nothing, clean up, outer layer Pericarpium Citri Reticulatae Viride of shooting off.
2, burn: sodium hydroxide (NaOH) solution burn 10 minutes at a temperature of 70 DEG C with 3%, effectively to destroy the activity of peroxidase, prevents from processing variable color.
3, section: after burn, cleans with circulating water and removes the alkali liquor being attached on fruit, be then cut into the thin slice of 8～10 millimeters, and thickness wants uniformity.
4, color fixative: saline solution and 0.2% sodium sulfite solution with 1% are configured to colour-keeping liquid, then puts into Citrullus vulgaris skin graft in colour-keeping liquid and soaks 20 minutes.
5, hardening: use 0.08% calcium chloride, 0.05% alum solution cure process 10 hours.
6, rinsing: with the Exocarpium Citrulli after clear water rinsing hardening, to wash away unnecessary hardening bath.
7, candy dipping: per kilogram Exocarpium Citrulli white sugar 0.6 kilogram, Citrullus vulgaris skin graft is first put into burn 10 minutes in the boiling sugar liquid that concentration is 25%, and then Exocarpium Citrulli is poured in container together with sugar liquid, impregnates 10 hours, sugar liquid is made to permeate Exocarpium Citrulli, boiling after again sugar concentration being increased to 30%, again dipping 12 hours, third time is boiled after sugar concentration is increased to 40%, pour Exocarpium Citrulli into boiling, boiling while sugaring, until melon skin is transparent, sugar concentration pulls melon skin out when reaching 55%.
8, bake: after the Exocarpium Citrulli that candy dipping is good is pulled out from sugar liquid, drain unnecessary sugar liquid, add the potassium sorbate preservative of 2 ‰, then bake.
9, packaging: the Exocarpium Citrulli preserve food grade plastic box baked contains, often close 250 grams, again plastic casing and a pouch deoxidizer are loaded in compound plastic bag, vacuum seal, sealing part stamps the date of manufacture, check the vacuum of every bag after 30 minutes, if any gas leakage and vacuum are undesirable will vacuum seal again.
Embodiment 2 :A kind of Exocarpium Citrulli preserve processing method, including making step in detail below:
1, Exocarpium Citrulli raw material is selected: select Exocarpium Citrulli fresh, that rot without mould, nothing, clean up, outer layer Pericarpium Citri Reticulatae Viride of shooting off.
2, burn: sodium hydroxide (NaOH) solution burn 15 minutes at a temperature of 75 DEG C with 5%, effectively to destroy the activity of peroxidase, prevents from processing variable color.
3, section: after burn, cleans with circulating water and removes the alkali liquor being attached on fruit, be then cut into the thin slice of 10～12 millimeters, and thickness wants uniformity.
4, color fixative: saline solution and 0.2% sodium sulfite solution with 1.2% are configured to colour-keeping liquid, then puts into Citrullus vulgaris skin graft in colour-keeping liquid and soaks 25 minutes.
5, hardening: use 0.08% calcium chloride 0.08% alum solution cure process 12 hours.
6, rinsing: with the Exocarpium Citrulli after clear water rinsing hardening, to wash away unnecessary hardening bath.
7, candy dipping: per kilogram Exocarpium Citrulli white sugar 0.8 kilogram, Citrullus vulgaris skin graft is first put into burn 15 minutes in the boiling sugar liquid that concentration is 30%, and then Exocarpium Citrulli is poured in container together with sugar liquid, impregnates 10 hours, sugar liquid is made to permeate Exocarpium Citrulli, boiling after again sugar concentration being increased to 35%, again dipping 12 hours, third time is boiled after sugar concentration is increased to 45%, pour Exocarpium Citrulli into boiling, boiling while sugaring, until melon skin is transparent, sugar concentration pulls melon skin out when reaching 60%.
8, bake: after the Exocarpium Citrulli that candy dipping is good is pulled out from sugar liquid, drain unnecessary sugar liquid, add the potassium sorbate preservative of 2 ‰, then bake.
9, packaging: the Exocarpium Citrulli preserve food grade plastic box baked contains, often close 250 grams, again plastic casing and a pouch deoxidizer are loaded in compound plastic bag, vacuum seal, sealing part stamps the date of manufacture, check the vacuum of every bag after 30 minutes, if any gas leakage and vacuum are undesirable will vacuum seal again.
Claims (3)
1. an Exocarpium Citrulli preserve processing method, it is characterised in that include step in detail below:
(1) Exocarpium Citrulli raw material is selected: select Exocarpium Citrulli fresh, that rot without mould, nothing, clean up, outer layer Pericarpium Citri Reticulatae Viride of shooting off；
(2) burn: sodium hydroxide (NaOH) solution with 3%～5% burn 10～15 minutes at a temperature of 70 DEG C～75 DEG C, effectively to destroy the activity of peroxidase, prevents from processing variable color；
(3) section: after burn, cleans with circulating water and removes the alkali liquor being attached on fruit, be then cut into the thin slice of 8～12 millimeters, and thickness wants uniformity；
(4) color fixative: saline solution and 0.2% sodium sulfite solution with 1%～1.2% are configured to colour-keeping liquid, then puts into Citrullus vulgaris skin graft in colour-keeping liquid and soaks 20～25 minutes；
(5) hardening: use 0.08% calcium chloride, 0.05%～0.08% alum solution cure process 10～12 hours；
(6) rinsing: with the Exocarpium Citrulli after clear water rinsing hardening, to wash away unnecessary hardening bath；
(7) candy dipping: per kilogram Exocarpium Citrulli white sugar 0.6～0.8 kilogram, first Citrullus vulgaris skin graft is put in the boiling sugar liquid that concentration is 25%～30% burn 10～15 minutes, then Exocarpium Citrulli is poured in container together with sugar liquid, impregnate 10 hours, sugar liquid is made to permeate Exocarpium Citrulli, boil after again sugar concentration being increased to 30%～35%, dipping 12 hours again, third time is boiled after sugar concentration is increased to 40%～45%, pour Exocarpium Citrulli into boiling, boiling while sugaring, until Exocarpium Citrulli is transparent, sugar concentration pulls melon skin out when reaching 55%～60%.
Method the most according to claim 1, it is characterised in that also include that step (8) is baked: after being pulled out from sugar liquid by the Exocarpium Citrulli that candy dipping is good, drains unnecessary sugar liquid, adds the potassium sorbate preservative of 2 ‰, then bakes.
Method the most according to claim 2, characterized by further comprising step (9) packaging: the Exocarpium Citrulli preserve food grade plastic box baked contains, often close 250 grams, again plastic casing and a pouch deoxidizer are loaded in compound plastic bag, vacuum seal, sealing part stamps the date of manufacture, checks the vacuum of every bag after 30 minutes, if any gas leakage and vacuum are undesirable will vacuum seal again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610380922.9A CN105994906A (en) | 2016-06-01 | 2016-06-01 | Processing method of candied watermelon peel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610380922.9A CN105994906A (en) | 2016-06-01 | 2016-06-01 | Processing method of candied watermelon peel |
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| CN105994906A true CN105994906A (en) | 2016-10-12 |
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| CN201610380922.9A Pending CN105994906A (en) | 2016-06-01 | 2016-06-01 | Processing method of candied watermelon peel |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136284A (en) * | 2017-05-10 | 2017-09-08 | 黄振忠 | A kind of snakegourd preserved fruit processing method |
| CN107410647A (en) * | 2017-08-30 | 2017-12-01 | 黄振忠 | A kind of low sugar cucumber dried meat processing method |
| CN107996805A (en) * | 2017-12-04 | 2018-05-08 | 陈立均 | A kind of preparation process of wax gourd preserved fruit |
| CN109077171A (en) * | 2018-08-20 | 2018-12-25 | 广东佳宝集团有限公司 | A kind of method that preserved fruit production process kills yeast |
| CN114304356A (en) * | 2020-10-10 | 2022-04-12 | 武夷学院 | Sugar-free watermelon peel sugar bar leisure food and preparation method thereof |
Citations (5)
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| RU2359464C1 (en) * | 2008-03-27 | 2009-06-27 | Юлия Алексеевна Щепочкина | Filling for candy |
| CN102018089A (en) * | 2010-12-14 | 2011-04-20 | 陈国英 | Preparation method for watermelon peel succade |
| CN103564122A (en) * | 2012-07-24 | 2014-02-12 | 黑龙江省轻工科学研究院 | Preparation method of preserved sweet pink-fleshed radish |
| CN103719522A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Making method of candied watermelon peels |
| CN104286335A (en) * | 2013-07-18 | 2015-01-21 | 雷炳忠 | Processing method of preserved Sichuan papaya |
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2016
- 2016-06-01 CN CN201610380922.9A patent/CN105994906A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| RU2359464C1 (en) * | 2008-03-27 | 2009-06-27 | Юлия Алексеевна Щепочкина | Filling for candy |
| CN102018089A (en) * | 2010-12-14 | 2011-04-20 | 陈国英 | Preparation method for watermelon peel succade |
| CN103564122A (en) * | 2012-07-24 | 2014-02-12 | 黑龙江省轻工科学研究院 | Preparation method of preserved sweet pink-fleshed radish |
| CN104286335A (en) * | 2013-07-18 | 2015-01-21 | 雷炳忠 | Processing method of preserved Sichuan papaya |
| CN103719522A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Making method of candied watermelon peels |
Non-Patent Citations (1)
| Title |
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| 史根生: "《如何进行果品加工》", 30 November 2010, 中国财政经济出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136284A (en) * | 2017-05-10 | 2017-09-08 | 黄振忠 | A kind of snakegourd preserved fruit processing method |
| CN107410647A (en) * | 2017-08-30 | 2017-12-01 | 黄振忠 | A kind of low sugar cucumber dried meat processing method |
| CN107996805A (en) * | 2017-12-04 | 2018-05-08 | 陈立均 | A kind of preparation process of wax gourd preserved fruit |
| CN109077171A (en) * | 2018-08-20 | 2018-12-25 | 广东佳宝集团有限公司 | A kind of method that preserved fruit production process kills yeast |
| CN114304356A (en) * | 2020-10-10 | 2022-04-12 | 武夷学院 | Sugar-free watermelon peel sugar bar leisure food and preparation method thereof |
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Application publication date: 20161012 |
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