Making method of watermelon peel can

A production method and watermelon peel technology are applied in food preservation, climate change adaptation, fruit and vegetable preservation and other directions, which can solve the problems of watermelon peel being difficult to preserve, watermelon staying, affecting crispness, etc., so as to prolong the preservation time and keep the melon fragrance fresh. , the effect of enhancing the taste

Inactive Publication Date: 2011-07-20
陈国英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But now the consumption of watermelon only stays in the melon scoop, and the melon rind with a lighter taste is directly discarded, which is a waste of resources
Since watermelon is a seasonal fruit with strong seasonality, and watermelon rind is not easy to preserve, it is easy to soften and affect its crispness or rot. Therefore, we urgently need to solve the utilization and storage methods of watermelon rind and improve its taste , in order to meet the needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This example provides a kind of preparation method of canned watermelon rind, described canned watermelon rind preparation method comprises the following steps:

[0020] A. Pretreatment of raw materials: take 10kg of watermelon rind, remove the green hard skin and red scoop of watermelon rind, wash, cut into strips of watermelon rind with a length of 2cm, a width of 0.5cm, and a thickness of 0.5cm, and drain the water ;

[0021] B, the sugar pickling of watermelon rind, above-mentioned strip watermelon rind is put into pickling utensil, add the sugar that is equivalent to watermelon rind weight 3kg, after described watermelon rind and sugar are stirred evenly, marinate 1 day;

[0022] C, seasoning of watermelon rind, stir citric acid equivalent to the weight of 10g of watermelon rind, 250g of honey and 500g of water to make a seasoning liquid, completely soak the above-mentioned watermelon rind after sugar pickling in the seasoning liquid for 50 minutes;

[0023] D, ca...

Embodiment 2

[0026] What is different from Example 1 is that the water in the step A is drained until the moisture content of the watermelon rind is 25-30%. The canned watermelon rind produced in this example is fresh, crisp and delicious. More than 90% of the nutritional value of the watermelon rind is preserved, and the shelf life is 6 to 8 months.

Embodiment 3

[0028] What is different from Example 1 is that the water in the step A is drained until the moisture content of the watermelon rind is 30-40%. The canned watermelon rind produced in this example is fresh, crisp and delicious. More than 93% of the nutritional value of the watermelon rind is preserved, and the shelf life is 8 to 10 months.

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PUM

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Abstract

The invention relates to a making method of a watermelon peel can. The making method comprises the steps of pretreating, sousing in sugar, seasoning, canning and the like by taking the recycled watermelon peel as a raw material. The watermelon peel can is made by aiming at the characteristics of the flavor, the water content and the like of the watermelon peel, thus the watermelon peel can has proper degrees of acidity and sweetness, is full of the flavor of the watermelon, and is fresh, crisp and delicious; and the watermelon peel can has a higher nutritive value while having improved taste,has the prolonged preservation time and keeps the fragrant flavor. The invention has the advantages of simple making process and low cost; in addition, the recycled watermelon peel can be fully utilized, which greatly accords with the modern healthy and environmental-friendly ideas.

Description

technical field [0001] The invention relates to a method for making a can, in particular to a method for making a can of watermelon rind. Background technique [0002] Watermelon is rich in vitamins, proteins and minerals, etc. It has a good effect in relieving heat. In fact, the nutritional content of watermelon rind is no less than that of melon. Watermelon rind is rich in sugar, minerals and vitamins. Diuretic and other effects can improve the body's disease resistance. When used to relieve summer heat, quench thirst, clear away heat and detoxify, watermelon rind is better than watermelon flesh. Therefore, watermelon rind is a good health product. But now the consumption of watermelon just stays in the melon scoop, and the melon rind with lighter taste is directly discarded, which is a kind of waste of resources. Since watermelon is a seasonal fruit with strong seasonality, and watermelon rind is not easy to preserve, it is easy to soften and affect its crispness or rot....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/08A23B7/10
CPCY02A40/90
Inventor 陈国英伍雁东
Owner 陈国英
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