I. Watermelon Chuiyi
Select the green skin watermelon, wash the melon, planer knife to the surface of the skin containing waxy green skin, dried, that is, watermelon Chuiyi (or watermelon blue). Its sweetness is cool and it can be used as a substitute for tea.
Second, watermelon sauce
1. Raw materials: 10 kilograms of watermelon flesh, 15 kg of white sugar, 1.2 kg of starch syrup, 110 g of onion, 72 g of citric acid, 12 mg of lemon essence, and 0.5 g of lemon yellow pigment.
2, the process: After removing the skin green skin with thick skinned watermelon, cut, cut the melon, the middle layer of melon skin washed, cut into pieces, placed in the meat grinder minced (broken plate aperture 9- 11 cm), minced melon flesh in a timely manner and sugar boiled concentrated.
First sugar with 65% -72% sugar, half into the stainless steel steam sandwich pot, then the minced rind into the mix, boil 10-15 minutes, the remaining sugar and starch syrup When added together, boiled and concentrated to a soluble solids content of 69% to 70%, dissolve the filtered onion liquid and add it. Continue cooking for 5-10 minutes until 67% to 68% soluble solids. , pigments, flavors, fully stirred evenly out of the pot, quickly into the spiral glass jar, the lid is tightened while hot, and then sterilized in hot water at 80-85 °C for 12 minutes, removed at 60 °C, 40 °C in hot water, followed by cooling each 10 minutes, that is bottled watermelon sauce.
Third, watermelon juice
Place the guava into a clean cloth bag, squeeze the juice, add sugar and adjust the acidity. The sugar content is adjusted to 10%-12% with white sugar, the acidity is adjusted to 0.3%-0.5% with citric acid, and 0.2%-0.5% of onion liquid or modified starch or a commercially available thickener for juice drinks is added. Evenly, heat and boil, put it into a glass bottle of washed and disinfected beverage while hot, seal it, and sterilize it in boiling water at 100°C for 10 minutes, then remove it in hot water at 80°C, 60°C, and 40°C. After a few minutes, it is a watermelon juice with a turbid appearance and a sweet, sweet taste.
Fourth, watermelon soda
The juice is squeezed, and the same amount of sugar is poured into a stainless steel steam sandwich pot and boiled. The processing method is the same as that for general soda production.
Five, watermelon sparkling wine
The juice was squeezed, and half of the amount of 95% of edible alcohol was stirred and filtered. The filtrate was taken as the ingredient of the sparkling wine. The processing method is the same as that of ordinary sparkling wine production.
Six, watermelon vinegar
1. Raw materials: Add 6 kilograms of water per kilogram of watermelon rind, 10 kilograms of sugar for sorghum (grain sugar), 4 kilograms of salt, and 50 kilograms of vinegar.
2, the system of law: first wash the watermelon rind, cooked, let cool and then add cans Qufu mix, fermented 5 days after the sugar, stirring once a day, after 4-5 days salt, 6 days billet, Then 1/3 of the billet was charged into a smoked can and roasted and smoked for 4 days. Then 2/3 of the billet was added with raw water to filter and opened. The smoked billet was added and filtered to obtain delicious vinegar. In order to make vinegar become fragrant and not degenerate, you can add 2-3 drops of alcohol to 0.5 kg of vinegar and drop alcohol in vinegar, or 2-3 drops of regular shochu.
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