How to make winter melon sugar, how to make sugar from winter melon?

1.Raw material processing: peel and remove the gourd and cut into 13 3 3 cm strips.

Soak in clam ash solution (8 10 kg of clam ash and 50 kg of water) for 8 10 hours, take out and wash, soak in water, change the water every 2 hours, change the water about 5 times, and take it out until the winter melon is white and transparent, boil it with water for 1 hour, drain and set aside.

2.Candied pickles: Put the winter carve into 6 7 times into a container, add a layer of white sugar to cover each layer of noodles, use a total of 40 kg of sugar, and marinate for 48 hours.

3.Boiling sugar: It is carried out in three times, and the boiling process of boiling sugar should be turned.

The amount of sugar added each time is 13 kg for the first time; the second 12 kg; 12 kg for the third time, 8 kg of powdered sugar at the end. The specific operation is: pour the winter melon strips together with the sugar solution into the pot for the first time, boil for 10 minutes to add sugar, add sugar and boil for another 1 hour (the sugar bubble should be removed during the cooking process), pour it back into the container and soak for 4 5 hours.

The second time you boil the sugar in the same way as the first. When boiling sugar for the third time, boil slightly over a slow heat until the syrup drops in cold water do not disperse, quickly take out the winter melon and put it in a casserole, add powdered sugar and stir well from time to time, the surface of the winter melon strips is a layer of hoarfrost, and it is the finished product after taking it out and cooling.

Excerpt from Food & Beverage Network.

Ingredients: winter melon.

Excipients: lime, water, granulated sugar, powdered sugar.

Method: Wash and peel the winter melon and cut it into strips.

Mix the lime with the same amount of water, then put the melon strips in and soak for 12 hours.

Scoop up the winter melon strips, soak them in clean water for 1 hour, and then change the water to soak them, it takes 5 to 6 times to remove the limestone.

Boil the melon strips with water, soak them in cold water for about 10 hours to ferment, then wash and drain the water, and then dry them again, which must completely remove the water.

Put the winter melon strips into a clean and oil-free pot, add special sugar, slowly boil them with a small simmer, and mix well, add the sugar in batches, and wait until the winter melon strips and sugar are completely integrated, and pay attention not to burn.

Pick up the winter melon strips and cool them, sprinkle them with powdered sugar, and the whole process takes about 3 to 4 days.

Preparation of winter melon sugar.

Ingredients: Winter melon 1500g

1500g sugar

Quicklime 25g

Preparation of winter melon sugar.

About 3 catties of winter melon, 3 catties of sugar, food-grade lime.

Peel the winter melon and cut it into small pieces, 5 cm long, cm wide, cm thick.

Cut the winter melon.

Prepare a clean **, put in water, then add lime, 1,500 grams of water 25 grams of lime ratio (water to lime ratio, not winter melon to lime ratio), stir well. Adding lime to soak is to make the winter melon hard, and it will not be soft when boiled. You can use edible lime with confidence, and you will use it in a lot of food, such as cold powder, cold cake, preserved eggs...It's all there.

Put the winter melon into lime water and soak it for more than 6 hours (the purpose of soaking lime is to make the winter melon hard, if you don't soak enough, the melon sugar made in the later stage is easy to reflux.) ）

After 6 hours, take out the soaked winter melon strips and rinse them with water.

Change to clean water Kai Soyu soak for ten minutes, and change the water again in the middle!

Take out the winter melon strips soaked in water, put water in the pot and submerge the winter melon strips, boil the water with the winter melon strips, turn off the heat after boiling the water for 5 minutes.

Take it out and drain the water, be sure to drain the water, this step is very important, the water is not dry enough, it will affect the dryness of the fried winter melon sugar.

Add white sugar according to the ratio, and the ratio of winter melon strips to white sugar is 1:1

Winter melon strips and sugar stir evenly, put in the refrigerator to refrigerate and marinate for 2 days, now it is summer, be sure to put it in the refrigerator to refrigerate, pickled and stored at room temperature will be spoiled.

After 2 days, pour the winter melon strips into a pot with sugar water and cook (no need to add water), at this time you can cook over high heat.

Cook on high heat until the sugar water is almost dry, and it is also important to switch from high heat to low heat.

Stir-fry constantly with a spatula.

Seeing the anti-sand continues to stir up.

Stir-fry until the sugar of the winter melon is dry.

Many sisters asked, how long will it take? If you see with your eyes that the melon is dry, you can turn off the heat.

Tips: I have used quicklime for construction and food-grade lime, and the effect is basically the same.

After the winter melon is diced, add maltose and boil, cook until thick, and then put it in the oven and bake for 20 minutes, the specific method is as follows:

Tools Ingredients: 250 grams of winter melon, 35 grams of sugar, 30 grams of maltose, basin, rice cooker, baked box with pit, sugar paper.

1. Prepare winter melon, sugar, and maltose.

2. Cut the winter melon into cubes and put it in a basin, add sugar and mix well.

3. A lot of water comes out after 3 hours of pickling, and the water does not need to be poured out, and it is boiled directly.

4. Cook in a rice cooker, stir-fry for 5 minutes after heating, add maltose and continue to stir-fry.

5. Stir-fry until the sugar comes out of the pot, you can get out of the pot, if you don't want it to be too dry, you can now divide it into small pieces to cool, and then wrap it in sugar paper.

6. Preheat the oven to 90 degrees and bake for 20 minutes.

7. It's a little golden out of the pot, and this time it's a little dry, and it tastes a little sticky.

8. It can be wrapped in sugar paper, and if there is no sugar paper, it can also be cut into small pieces of silicone oil paper.

9. It is wrapped in sugar paper and silicone oil paper, and you don't have to care about the appearance when you eat it at home, just eat it.

How to make authentic winter melon candy.

1. The materials needed for the production of winter melon sugar are not complicated, you can prepare 2 kg of fresh winter melon and 1500 grams of sugar, and then prepare 40 grams of quicklime, and then prepare a clean panel and knife, and wash the prepared winter fruit in advance and dry the moisture on the surface for later use.

2. Cut the prepared winter melon from the middle, dig out the winter melon pulp inside, and then remove the skin of the winter melon, and then use a clean knife to cut the winter melon into strips.

3. Prepare a clean basin, put the prepared quicklime and water together in the plate and mix thoroughly, soak the prepared winter melon strips in quicklime water, soak for 6 hours and then take out the winter fruit under running water and rinse it clean, and then soak it in clean water for one hour, and you can change the water 2 3 times in the middle, so that all the quicklime on the surface of the winter melon can be washed.

4. Put an appropriate amount of water in the pot to heat and boil, take out the processed winter melon strips, if boiled for four or five minutes until transparent, dry all the water on the surface of the east fruit strips, and then put the prepared winter melon and white sugar together to pickle, put a layer of winter melon, put a layer of sugar, put the winter melon after 2 3 days, the winter melon after pickling can become soft and transparent, and then put the remaining sugar water into the pot, heat and boil, and wait for it to become viscous, put the winter melon strips in the pot and stir-fry quickly.

5. Slowly fry over low heat until the syrup is all stuck to the surface of the winter melon strips and does not stick, then turn off the heat. After turning off the heat, let it cool down naturally, and after taking it out to cool down, you can get the prepared winter melon candy.

Winter melon candy is a traditional candied sugar product in China, because it is a pure sweet and high-sugar food, in recent years, almost no one cares about it in the food market, only in the New Year's festival or when making pie filling. Its processing technology is as follows:

1. Raw materials: fully mature old winter melons should be selected, and unripe winter melons will affect the appearance and even storage resistance of the products due to too much moisture.

2. Processing: The raw materials need to be peeled and hearted, the width of the strip is about 1 cm and the length is about 1 cm, and the cutting can be replaced by machinery.

3. Hardening: The tissue structure of winter melon is loose and not resistant to cooking. If it is not hardened, the product cannot be formed.

It is necessary to soak the winter melon strips in 3% lime water to harden, that is, use kilograms of quicklime, add 50 kilograms of water and stir to fully dissolve the lime, let it stand for 30 minutes, and take the supernatant to soak the winter melon strips, so that the calcium pectinate generated in the cells makes the raw materials resistant to cooking. The soaking time is 8 hours, and after soaking, wash with water to confirm that the melon strips are not alkaline. Drain the water and set aside.

4. Sugar boiling: The amount of sugar required for boiling with white sugar is multiple the amount of winter melon strips, first dissolve the white sugar into water into 50% sugar solution, and then pour the melon strips into the sugar water and heat them directly. When cooking, stir constantly, pay attention to the heat, and heat until the winter melon strips are transparent.

The concentration of sugar solution continues to increase to more than 70%, indicating that the sugar absorption of melon strips is close to saturation, and the heat should be weakened to avoid the occurrence of sugar caramelization. Until the recrystallization of the sugar appears at the end. until the sugar solution is no longer in solution.

5. Baking: Pour out the winter melon sugar and spread it on the baking tray and bake it at 60 65 degrees Celsius for 12 16 hours until the moisture content of the product is 18 20%.

Quality requirements: Winter melon sugar color is white, dry appearance, uniform and fine sugar sand crystals, loose in the mouth, sweet, and the total sugar content is 70%.

3.Bring water to a boil and remove.

4.Quickly pour it into cold water to cool, change it two to three times in cold water, and remove 5Soak in cold sugar water for at least a day and a night.

6.After enough time to soak, put the sugar water in winter. Start heating the melon and add 200 grams of sugar!

7.Simmer over low heat for 3 to 4 hours. The picture shows 8When the water is almost dry, turn off the heat.

9.Remove the powdered sugar and let it cool to harden.

Ingredients: winter melon, lime water (food grade lime), sugar.

First, the first step is to cut the prepared winter melon into small pieces with a kitchen knife, the thickness of your fingers, and put it aside for later use.

2. Lime is integrated into clean water, the ratio of lime and water is 20:1000, put it for a few minutes, take the supernatant to soak winter melon pieces, and refrigerate for 6-8 hours.

3. Wash the winter melon pieces, pour water and soak them for half a day to a day, change the water twice during the period to ensure that there is no lime smell residue, and boil the winter melon pieces in boiling water for 5 minutes after washing.

Fourth, then weigh the winter melon on the scale, and then take the weight of the white sugar to half the weight of the winter melon flesh.

5. Spread a layer of winter melon pieces with a layer of sugar and refrigerate for 2 3 days, as shown in the figure below.

6. The candied winter melon is hard and transparent, and the winter melon pieces of sugar water are all boiled in the pot, as shown in the figure below.

7. After boiling, turn to medium heat, stirring constantly, and the winter melon pieces become milky white, as shown in the figure below.

8. The sugar water turns into a thick syrup to wrap the melon flesh and produce sugar bubbles.

9. Pour it into a plate and spread it out for a few minutes, and pour the syrup together, as shown in the picture below.

10. The temperature of the melon flesh drops and begins to precipitate the sugar powder by itself, touching the surface with the feeling of sand grains, and then starting to stir gently with a big spoon, the more the white sugar powder is precipitated the more it stirs, the melon flesh turns from soft to hard, and the winter melon sugar is ready.

3.Bring water to a boil and remove.

4.Quickly pour it into cold water to cool, change it two to three times in cold water, and remove 5Soak in cold sugar water for at least a day and a night.

6.After enough time to soak, put the sugar water in winter. Start heating the melon and add 200 grams of sugar!

7.Simmer over low heat for 3 to 4 hours. The picture shows 8When the water is almost dry, turn off the heat.

9.Remove the powdered sugar and let it cool to harden.

Winter melon candy (also known as honeydew melon slices or winter melon strips) is a kind of health food, its main processing process is peeling, slicing, pickling, rinsing, pre-cooking, soaking, sugar boiling, white sand sugar, the production method of winter melon sugar The detailed process is:

1. Prepare raw materials Fresh and ripe winter melon is used, which is neat in shape and smooth on the surface.

2. Peel and cut strips After washing with water, remove all the green skin, leaving only the white flesh. Remove the inner capsule in the center and cut into small melon strips with a length of 8 cm and 9 cm, width and thickness of 1 cm each.

3. Hardening treatment Use quicklime to prepare about lime milk solution, soak the cut winter melon strips for 1 night, make the texture of the winter melon strips more solid, take out and rinse with water to remove the residual lime solution.

4. Blanching Blanch the hardened melon strips in boiling water for 20 minutes, take them out and drain, cool and set aside.

5. Sugar boil Every 50 kilograms of fresh winter melon is about 10 kilograms of water, boil the water, add kilograms of white sugar to boil, put melon strips and boil, the time can be slightly longer. Add sugar kilograms every 30 minutes to boil, add 3 times, boil until the sugar has been concentrated and dry, when the melon strips turn hard and tough, you can take them out of the fire, put them on the bamboo basket and mix the sugar powder, and then dry them for half a day.

Sugar winter melon process.

Peel and slice. Pickle and rinse.

Pre-boiled soaking. Sugar boiled white sand sugar.

Winter melon finished product. Drain the syrup.

How to make it: 1.Slice: cm long, 7 mm thick.

2.Pickling: The melon slices are soaked in lime slurry (5 dm, 1 dm lime) for about 20 minutes, and its main functions are:

1) Keep the original state, so that the melon flesh will not be soft and rotten; (2) Tight tissue, so that the texture of the melon flesh is brittle; (3) Anti-corrosion. However, the lime water should not be too thick, such as more than 35% of the gray matter, which will make the winter melon flesh hard and yellow, affecting the taste, but the concentration is not enough, and the purpose of crispiness cannot be achieved.

3.Rinsing: After the melon slices are scooped up in lime water, they are washed and washed in a container where clear water can flow for a day and night, so that the limestone is completely washed out. In rural areas, it is generally washed in a river with a rapid.

4.Pre-cooking: The melon slices can be boiled in a pot of grinding water to remove the smell of lime and the sugar can be easily absorbed when boiling.

5.Immersion: Put it in a clean water tank and soak it slightly.

6.Sugar boiling: Put the melon slices into a pot of clean water (the amount of water is close to submerged), add white sugar (the ratio of white sugar to winter melon flesh is 1 1), boil to 150 180 minutes.

Under the action of high osmotic pressure of sugar, the water in the melon flesh is removed, and a large amount of sugar is infiltrated, and the melon slices are translucent.

7.Finished product: After cooking, drain the sugar juice and use it without drying. If it needs to be preserved, it should be dried in the sun and stored for 2 months. The remaining sugar water in the pot is mostly used for other purposes, such as syrup for stir-frying bean paste.