Production of licorice watermelon skin

Watermelon peel is rich in sugars, minerals, vitamins, with heat-clearing and detoxification, diuresis and other effects. The following introduces the production technology of licorice watermelon skin: shredding. Wash the fresh watermelon skin thoroughly with clean water, drain, remove the green clothes and red flesh, and cut into watermelon peels 0.2 cm wide and 6 cm long with a stainless steel knife. Pickled. First, mix sodium benzoate and salt, and the dosage is 0.1% and 10% of the weight of watermelon skin, respectively. Then marinate in the container in the order of one layer of watermelon peel and one layer of mixed salt, with more salt at the top. The pickling time is generally 24-48 hours. Rinse. Put the pickled watermelon skin into a container containing clean water and change the water every 1 hour until the salt content in the watermelon skin is reduced to 1% (the salt content is tested by a hand-held salinity refractometer). Sugar. Put the rinsed watermelon skin into the bamboo basket and drain the water. Then sugar is made in the container in the order of a layer of watermelon skin and a layer of sugar. The amount of sucrose is 20% of that of fresh watermelon skin, and the sugar processing time is 24-48 hours. Bake. Remove the sugared watermelon peel, drain the sugar solution, place it evenly in a baking pan, send it to the baking room, and bake at 65-70 ℃ until the water content of the watermelon peel is 25%. Excipient formula. According to 100 kg fresh watermelon skin, it is equipped with excipients: 0.05 kg of saccharin sodium, 0.2 kg of monosodium glutamate, 0.05 kg of citric acid, 0.5 kg of salt and 0.01 kg of potassium sorbate. Dip excipients. Place the dried shredded watermelon in a container. Dissolve the excipients in licorice water according to the formula, pour them into the container and mix the shredded watermelon up and down. The next day, mix it up and down again for 2 days, remove the shredded watermelon and bake. Licorice aqueous solution is prepared by adding 4 kg licorice and 25 kg water for every 100 kg fresh watermelon peel and filtered. Baked. The shredded watermelon skin impregnated with excipients is placed evenly on the baking pan and sent to the baking room for baking. The temperature of the drying room should be controlled at 60-65 ℃. The baking should be turned several times, and when the water content of the product is reduced to about 25%, the baking is over. Mix licorice powder. The shredded watermelon skin is cooled at room temperature. Mix licorice powder (0.1% of fresh watermelon skin) into shredded watermelon and mix well to form the finished product.