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Melon simple storage and processing method
Storage melons should be melon-shaped, with good texture and dense melons. When the weather is cool, the melons should be stored under normal temperature and in situ storage methods. The methods of processing include sugar, dried and preserved. - General selection of meat thickness, low water content varieties, such as black miscellaneous No. 3, black melon, melon and other winter melon. 1. Storage method (1) At room temperature, the method of depositing grass on the floor of the warehouse, and melons piled on the grass, is placed in the state of melons growing in the field. Placement can be 3 melon heap finished font, a group of up to 5 melons. In the environment below 30°C, it can be stored for about 4 months. During the storage period, it must be checked and found to be treated timely. (2) Storage of fully matured melons at the end of storage. Wrap them with wheat straw or straw, and then use a string to hold them firmly for a while. 2, processing methods (1) melon full selection of mature, flesh, small, no rotten melon, melon weight is generally 10 to 15 kg. After washing the surface silt with water, plan to remove the thick skin, cut it into a 10 cm wide melon circle, remove the center melon seed and seeds, and cut the melon circle into small melon strips 1.5 cm wide. Then pour into a prepared tank of 0.6% lime milk and soak and harden it for 8 to 12 hours, then remove and rinse with water 3 to 4 times. Then pour the melon into boiling water and cook for 5 to 10 minutes until the melon network is transparent. Remove and then rinse with fresh water, change the water every 2 to 3 hours, then remove it after soaking for 1 hour. Drain the water and place it in the tank. Pour 20% to 25% of the sugar solution into the pot. ~12 hours. Immediately add sugar and increase the sugar concentration to 40%. Another 8 to 10 hours. Pour the melon strips into the pot and add sugar to a sugar content of 50%, then boil and concentrate until the sugar concentration reaches 75% to 76%. After the honeydew strips the pot to drain the sugar liquid, if the surface is not dry enough, it can be sent to the baking room for drying. The baking room temperature should not exceed 60°C, and the dried water content should not exceed 6%. After drying, remove the operating bowl, mix 10% sugar powder, and then use a bamboo sieve to remove excess sugar powder. Seal the package in polyethylene bags. (2) dried melon with fresh, fleshy winter melon, peeled and smashed, cut into 1 cm thick slices, exposed to sunlight for 8 to 10 hours, and then moved to indoor or under the pergolas and returned to soft 8 to 12 hours. Bundle bundles well, re-sun 1-2 times Serve. (3) Sweet sauce winter claw cut the melon out of the skin, hollowed out the claws and seeds, melon meat cut into 4 petals, 25 kg of salt per 100 kg of melon, salted into the tank, put a layer of winter melon and sprinkle Layers of salt. Cylinder is inverted once a day. After 15 to 20 days, the melon blank is ready. The melons were cut into pieces of 3 cm in length and 1.2 cm in width, and soaked in a water tank for 24 hours to remove salt, during which water was changed 4 times. Remove and load water into the bag for 5-6 hours. Then press lOO kg marinated melon with sauce 75 kg sauce 3 to 4 days, 3 to 4 times a day, after lOO kg of melon slices with sweet noodle sauce 75 kg, 4 times a day, then every 100 kg of wax gourd with sugar 16 kg Pour the sugar into the original soup of the sauce melon, and after the juice is pulled out in the fire, pour the melon and pour it into a golden, glossy and sweet sauce melon.