Dried Cantaloupe Fruit And Dried Hami Melon

Hami melon is a specialty of xinjiang,because it has a special aroma,with its bright color,body meat thick and crispness,the advantages of the quite popular with domestic and foreign markets,especially in recent years,through the efforts of the agricultural science and technology workers,has been developed as"red fort","brittle"of hearts and other varieties,welcomed by foreign companies.However,the preservation period of melons is affected by the variety conditions,and the fresh melons will rot and deteriorate within 2 to 3 months.In order to meet the market demand for hami melon products after the melon season,our Yantai shenglong food Co.,Ltd factory processed and produced dried hami melon and preserved melons to meet the market demand.

Production methods

1.Fresh melon selection:it is required to select the cantaloupe varieties with green skin and red flesh,and select the thick and large flesh for processing.(broken but not broken can also be processed)requires maturity of 70%.What has rotted and deteriorated cannot be processed.

2.Peel,seed and cut:wash the cantaloupe,scrape off the skin with a special planer knife(keep the green meat layer)and then cut in half,with aluminum spoon or scraper to melon seeds(seeds can be dried after washing),finally cut into 4~5 cm wide melon.

3.Soak in sulfur and dry in the sun:soak the melon in 2%heavy sodium sulfite solution for 10 minutes(the purpose is to rinse the melon and prevent insect decay),then take it out and put it on the reed mat or bud hanging on the rope to dry,after the water is less than 18%,you can put it in a bamboo basket for use(do not use iron products to avoid Browning).

4.Soak and restore:soak the dried melon in water for about 4 hours,let it recover into fresh melon,and then process(processing with fresh melon will be affected by the season,so first process into dried melon.After recovery processing).

5.Sugar boiling:put the melon into the sugar water of 16~18 baume degree to boil for 15 minutes and gradually add the granulated sugar(divide)to make the syrup concentration in the pot in 24~26 baume degree,and cook for half an hour can be removed into the 24 baume degree of cool syrup to soak for 12 hours(the end of sugar boiling according to its melon translucent).

6.Spread the dish and bake:remove the soaked melon and strain out the sugar water,spread it on the bamboo dish and send it to the oven for baking(pick out the defective and eat the melon with uneven sugar).The baking temperature is 65-68℃,about 12 hours after baking(turn the dish once after baking for 8 hours).

7.Packaging:dried cantaloupe fruit,usually with less than 16%water content,should be taken from the bamboo dish while it is hot,and then be packed in plastic bags or cartons.Quality standard:color:brown;Form:translucent strip;Moisture 10%or less;Total sugar:65~70%.Reducing sugar 18-20%.

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