1. Raw materials and processing Select full-fledged winter melon as a material, cut into 1.5 centimeters after peeling, and then put it into saturated lime water for 6 to 8 hours for hardening treatment. Wash it with water after soaking. Alkalinity is degree. 2. For each 50 kg of candied fruit, add 50% sugar to the sugar boiler, add sugar to the immersed seeds, boil it, boil it until it reaches the boiling point of 126°C, stop heating, and transfer it to the baking tray. The machine was dried at 65 degrees Celsius to dry the granules, removed and set aside after cooling. 3. The method of adding steamed tangerine peel sauce, first taking dried tangerine peel, soaking in debittering water, boiling it with a beater, heating and concentrating, then adding 1:1 white sugar, and concentrating to 45% solids can stop heating. Add 100 grams of clove powder per 50 kilogram chilli sauce, 250 g of cinnamon powder, 150 g of citric acid, 80 g of sodium benzoate, and 15 kg of starch slurry. Slowly heat and mix until fully dissolved and boil. Serve, stop heating, cool, prepare for packing. 4. The ratio of finished product packaged fruit and sauce is 1:0.8. Every two grains are accompanied by sauce and packaged in plastic paper or cellophane, and then wrapped with trademark paper. External polyethylene bags are used for 50g or 100g. The pouches are sealed and packed, and each five pouches are packaged as quantitative labels. Fizzy Bath Bombs,Bath Bomb,Healcier Oem Bath-Bomb,Nail Buffer Hota Dongguan Vanilla Bioengineering Co., Ltd. , https://www.healthecigarette.de