Toon winter melon production process

1. Raw materials and processing

The fully mature winter melon is selected as the material. After peeling and removing the heart, it is cut into 1.5 cm grains, and then immersed in saturated clarified lime water for 6-8 hours for hardening treatment. After soaking, it is washed with water to not be alkaline.

2. Candied

Each 50 kg of melon seeds is mixed into the sugar boiling pot with 50% concentration of sugar liquid. Add the sugar liquid to the immersion melon, heat and boil, cook until the boiling point of 126 °C, stop heating, and transfer to the drying tray at 65 ° C in the dryer. Bake the melon seeds dry, remove them, and store them after cooling.

3. Feeding and cooking

In the method of making the dried tangerine peel, first take the dried tangerine peel and soak the water to debitter. After boiling, use a beater to make a slurry, heat and concentrate, then add 1:1 sugar, and concentrate to 45% solids to stop heating. Add 50 grams of clove powder, 250 grams of cinnamon powder, 150 grams of citric acid, 80 grams of sodium benzoate, and 15 kilograms of starch slurry into the pan every 50 kilograms of dried tangerine peel. Slowly stir and stir until all the ingredients are dissolved. Sauce, stop heating, let cool, prepare for packaging.

4. Finished packaging

The ratio of melon and sauce is 1:0.8, and each of the two melons is mixed with plastic paper or cellophane, and then wrapped with a single piece of label paper. The outer polyethylene bag is sealed with 50g or 100g small bags. Each five sachets are packed in cartons for quantitative labeling.

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