Sugar water watermelon

process
ingredients→ select → cut → peeled→ cut pieces to seed → pre-cooked→ rinsed cooling→ canned→ added sugar→ Exhaust seal →sterilization→ cooling→ finished product
production method
1. Raw material selection: pick fresh (preferably picked on the same day) 7 to 8 ripe watermelon, requires red meat, thin skin.2. Cut: the selected melon will first wash the sludge with clean water, and then cut in half into 6 to 8 petals.3. Peeling: With a narrow fruit knife, bend the moon-shaped cut along the inner cortical layer of the melon skin and the boundary between the flesh. Removed melon skins can be made into watermelon sauce or other comprehensive use.4. Cut and deseed: Cut the peeled melon into 2×6 cm size and dig up the melon seeds, then soak in 3% salted water for 10 to 15 minutes to protect the color.5. Pre-cooked: Add 3% salt and moderate amount of calcium chloride to increase its hardness, time 8 to 10 minutes.6. Rinsing and cooling: rinse with water 3 to 4 times to cool.7. Canning: Pick according to the size of the melon block and then separate cans.8. The concentration of sugar is about 20 to 30%. Preparation of sugar: Put 100 kg of water and 25 kg of caster sugar into a stainless steel pot to boil and dissolve with gauze
filter
to mix, add the appropriate amount of calcium chloride, add 0.15% citric acid and a small amount of lemon
scent
.9. Exhaust seal: seal while hot, the center temperature is not less than 80 degrees C.10. Sterilization cooling: immediately after sealing sterilization, sterilization formula: 10' to 10' to 10' / 100 degrees C, removed and cooled.quality standards: sugar liquid should be transparent, non-mixed, with unique flavor of watermelon, fruit weight is not less than 60%, sugar water concentration of 16 to 18%.