Preparation method for watermelon peel succade
A production method, technology of watermelon rind, applied in confectionary, confectionary industry, food science, etc., can solve the problems of incomplete removal of harmful substances, weak taste of watermelon rind, low nutritional content of watermelon rind, etc.
Inactive Publication Date: 2012-05-23
陈国英
View PDF0 Cites 0 Cited by
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0002] The taste of watermelon rind is very light. Most people take it for granted that the nutrient content of watermelon rind is not high, so after eating the melon scoop, they will choose to discard the watermelon rind directly, but in fact the nutrient content of watermelon rind is very good. It is completely comparable to watermelon melon ladle, but the seasonality of watermelon rind is strong, so it is necessary to choose a suitable preservation method. At present, there are many candied fruit made of fruit on the market, but many of the production methods are soaked in lime water first. During the soaking process, substances will enter the pulp, which may easily cause stones or other diseases in the body. Even after washing many times, it is still impossible to completely remove harmful substances. s damage
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View moreExamples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0020] A, the pretreatment of raw material, get watermelon rind 10kg, remove the green hard skin and red scoop of watermelon rind, wash, cut into the stripped watermelon rind;
[0021] B, the candied cooking of raw material, configuration concentration is the sugar liquid of 30%, adds citric acid in described sugar liquid, and the concentration of described citric acid is 0.3%, the sugar liquid that has added citric acid is heated, and bar Pour the strip-shaped watermelon rind into the sugar solution, completely soak the strip-shaped watermelon rind in the sugar solution, heat while stirring, and keep the heating process at 60-80°C for 10 minutes;
[0022] C. Sugar dipping of raw materials, take out the boiled watermelon rind, drain the sugar liquid, concentrate the above sugar liquid at low temperature, keep the temperature at 40~50°C until the concentration of the sugar liquid is 85%, drain the sugar liquid The watermelon rind after the sugar solution is added to the sugar s...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More PUM
Login to View More Abstract
The invention relates to a preparation method for watermelon peel succade. In the method, 30-38% sugar solution is utilized to replace lime water used in the traditional method, contains no harmful substances and also comprises citric acid. The preparation method comprises the following steps: saccharifying watermelon peel by utilizing the sugar solution, so that the watermelon peel is transparent, glittering and translucent; carrying out sugar soaking on the saccharified watermelon peel by utilizing 75-85% sugar solution; and baking the watermelon peel subject to sugar soaking at 52-58 DEG C. The watermelon peel succade prepared by the preparation method maintains more than 80% of the nutrient components of the watermelon peel; the sarcocarp is transparent; preservative agent or lime andother harmful substances do not exist; and the prepared watermelon peel succade is rich in watermelon aroma, and is crisp, refreshing, healthy and nutritive.
Description
technical field [0001] The invention relates to a method for making candied fruit, in particular to a method for making candied watermelon rind. Background technique [0002] The taste of watermelon rind is very light. Most people take it for granted that the nutrient content of watermelon rind is not high, so after eating the melon scoop, they will choose to discard the watermelon rind directly, but in fact the nutrient content of watermelon rind is very good. It is completely comparable to watermelon melon ladle, but the seasonality of watermelon rind is strong, so it is necessary to choose a suitable preservation method. At present, there are many candied fruit made of fruit on the market, but many of the production methods are soaked in lime water first. During the soaking process, substances will enter the pulp, which may easily cause stones or other diseases in the body. Even after washing many times, it is still impossible to completely remove harmful substances. s d...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More Application Information
Patent Timeline
Login to View More Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 陈国英叶大锦
Owner 陈国英