Production method of candy-preserved watermelon rind
A production method and technology of watermelon rind, applied in confectionery, confectionary industry, food science, etc., can solve the problems of low nutritional value of finished products, inability to make products nutritious, and inability to control product costs well, so as to improve production Efficiency, reduce production cost, avoid the effect of low nutritional value
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[0013] The preparation method of the watermelon rind candied fruit of the present embodiment may further comprise the steps:
[0014] (1) Raw material treatment: Soak in 0.2% potassium permanganate, wash with clean water, and remove the fleshy part completely after repairing;
[0015] (2) Cutting: Cut the watermelon rind into squares as needed;
[0016] (3) Sugar cooking: 30% sugar solution is now prepared, the ratio of sugar to raw material weight is 1:0.7, 0.1% citric acid is added to the sugar solution, and the cut watermelon peel is put into the sugar solution for cooking , start heating with high heat, let it quickly evaporate the water, cook until the raw material becomes transparent, and when the sugar solution is continuously concentrated and becomes syrup, heat it with a small fire, and stop heating when the concentration of the sugar solution reaches 65%;
[0017] (4) Drying: Take the watermelon rind out of the sugar solution and dry it at 60 degrees Celsius;
[00...
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