Production method of candy-preserved watermelon rind

A production method and technology of watermelon rind, applied in confectionery, confectionary industry, food science, etc., can solve the problems of low nutritional value of finished products, inability to make products nutritious, and inability to control product costs well, so as to improve production Efficiency, reduce production cost, avoid the effect of low nutritional value

Inactive Publication Date: 2016-06-01
吕子玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of watermelon rind food, the nutritional value of the finished product is low, and the cost of the product cannot be well controlled, and the product cannot be nutritious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] The preparation method of the watermelon rind candied fruit of the present embodiment may further comprise the steps:

[0014] (1) Raw material treatment: Soak in 0.2% potassium permanganate, wash with clean water, and remove the fleshy part completely after repairing;

[0015] (2) Cutting: Cut the watermelon rind into squares as needed;

[0016] (3) Sugar cooking: 30% sugar solution is now prepared, the ratio of sugar to raw material weight is 1:0.7, 0.1% citric acid is added to the sugar solution, and the cut watermelon peel is put into the sugar solution for cooking , start heating with high heat, let it quickly evaporate the water, cook until the raw material becomes transparent, and when the sugar solution is continuously concentrated and becomes syrup, heat it with a small fire, and stop heating when the concentration of the sugar solution reaches 65%;

[0017] (4) Drying: Take the watermelon rind out of the sugar solution and dry it at 60 degrees Celsius;

[00...

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PUM

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Abstract

The invention discloses a production method of candy-preserved watermelon rind. The production method is characterized by comprising the following steps: treating the raw materials, cutting the watermelon rind, cooking the watermelon rind by sugar, drying, sterilizing, cooling, packing and obtaining the final product. The production method has the following beneficial effects: the watermelon rind is not used in food processing before, so that a problem of resource waste is caused; but the problem is solved by the production method disclosed by the invention. Moreover, the candy-preserved watermelon rind has beautiful color and luster as well as a unique sour-sweet and crispy flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing candied watermelon rind. Background technique [0002] Watermelon rind, also known as watermelon green, is a good medicine for clearing heat and relieving summer heat, promoting body fluid and quenching thirst. The citrulline contained in the watermelon rind can promote the formation of urea in the liver of rats, thereby having a diuretic effect, and also has the effects of antipyretic, promoting wound healing and promoting human skin metabolism. In the current production process of watermelon rind food, the finished product has low nutritional value, cannot control the product cost well, and cannot make the product nutritious. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a method for preparing candied waterme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 吕子玉
Owner 吕子玉
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