Preserving method of watermelon peel

A watermelon rind and weight technology, applied in food preparation, application, food science, etc., can solve problems of environmental sanitation, pedestrians stepping on and slipping, bacteria, mosquitoes and flies, etc., to achieve nutritional value and health care functions, and strong sugar flavor , Strong effect of melon fragrance

Inactive Publication Date: 2013-11-20
张松波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In daily life, people tend to discard the watermelon rind as garbage after eating the watermelon meat, resulting in a huge waste of resources
Sometimes people discard melon rinds anywhere, and it is easy to cause pedestrians

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] A method for pickling watermelon rind, the steps are:

[0019] 1) Add 7% by weight of salt to the watermelon rind from which the green peel and red scoop have been removed, mix it evenly, and let it stand for 3 days at room temperature, remove it from the air, and remove 20% of the water;

[0020] 2) Add 50% of its weight of brown sugar to the boiling water, wait until the water temperature drops to 70℃, add 8% of the total weight of vinegar after adding brown sugar, and wait until the water temperature drops to 23℃, add 5% of the total weight of honey after adding vinegar, 2 % High wine, mixed to make sugar water;

[0021] 3) Put the dehydrated watermelon rind in step 1) into the jar, add the sugar water prepared in step 2) until the sugar water is 3cm higher than the watermelon rind, and seal and marinate at 20°C for 3 months. Before opening the jar for consumption Add sweet-scented osmanthus and marinate for 5 days.

[0022] The watermelon rind pickled acc...

Example Embodiment

[0023] Example 2

[0024] A method for pickling watermelon rind, the steps are:

[0025] 1) Add 5% by weight of salt to the watermelon rind from which the green peel and red scoop have been removed, mix well, and let it stand at room temperature for 5 days, remove it from the air, and remove 30% of the water;

[0026] 2) Add 70% of the brown sugar by weight to the boiling water. When the water temperature drops to 60℃, add 10% of the total weight of vinegar after adding brown sugar. When the water temperature drops to 15℃, add 3% of the total weight of honey after adding vinegar. % High wine, mixed to make sugar water;

[0027] 3) Put the dehydrated watermelon rind in step 1) into a tank, add the sugar water prepared in step 2) until the sugar water is 1cm higher than the watermelon rind, and seal and marinate at 15°C for 6 months to get it.

[0028] The watermelon rind pickled according to the above scheme is sweet and sour, the melon fragrance is strong, accompanied by a light mellow...

Example Embodiment

[0029] Example 3

[0030] A method for pickling watermelon rind, the steps are:

[0031] 1) Add 10% of the weight of salt to the watermelon rind from which the green peel and red scoop have been removed, mix it evenly, and let it stand at room temperature for 1 day, remove it from the air, and remove 10% of the water;

[0032] 2) Add 30% of its weight of brown sugar to the boiling water, wait until the water temperature drops to 80°C, add 5% of the total weight of vinegar after adding brown sugar, and when the water temperature drops to 30°C, add 7% of the total weight of honey, 1 % High wine, mixed to make sugar water;

[0033] 3) Put the dehydrated watermelon rind in step 1) into a tank, add the sugar water prepared in step 2) until the syrup is 5 cm higher than the watermelon rind, and seal and marinate at 25°C for 1 month.

[0034] The watermelon rind marinated according to the above scheme is slightly salty, the melon fragrance is strong, accompanied by a light mellow, and the tas...

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PUM

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Abstract

The invention discloses a preserving method of watermelon peel, comprising the following steps: 1, adding salt into watermelon peel, wherein the weight of added salt is 5-10% of that of the watermelon peel, mixing evenly, staying at room temperature for 1-5 days, bailing out and drying to remove 10-30% of moisture; 2, adding brown sugar into boiled water, wherein the weight of added brown sugar is 30-70% of that of the boiled water, adding vinegar when water temperature is reduced to 60-80 DEG C, wherein the weight of added vinegar is 5-10% of that of the boiled water added with the brown sugar, and adding honey and strong wine when the water temperature is reduced to 15-30 DEG C, wherein the weight of added honey is 3-7% of that of water in which the vinegar is added and the weight of added strong wine is 1-3% of the same, and then mixing evenly, thus obtaining sweet water; and 3, putting the dewatered watermelon peel in the step 1 into a pot, adding the sweet water prepared in the step 2 until the sweet water is higher than the watermelon peel for 1-5cm, sealing and preserving for 1-6 months at the temperature of 15-25 DEG C. The preserved watermelon peel has thick sweet in aftertaste, is slightly sour in salty taste, strong in fruity flavor, and crisp in taste and has a distinctive flavor.

Description

Technical field [0001] The invention relates to a food pickling method, in particular to a pickling method of watermelon rind. Background technique [0002] At present, although it is well known that watermelon rind has many functions of relieving heat, diuresis, reducing blood pressure and losing weight, no effective method has been developed for the use of watermelon rind. In daily life, people tend to discard the skin of the melon as rubbish after eating the watermelon meat, resulting in a huge waste of resources. Sometimes people discard melon skins wherever they are, and it is easy for pedestrians to step on them and slip. After a certain period of time, watermelon skins will emit a foul smell, which can easily emulsify bacteria and attract mosquitoes and flies, causing environmental hygiene problems. Therefore, in order to change people's re-understanding of watermelon rind, make full and reasonable use of watermelon rind, and solve the problem of watermelon rind to people...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 张松波
Owner 张松波
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