Watermelon has been a beloved fruit during the summer for centuries, known for its cooling properties, ability to quench thirst, promote urination, and help lower blood pressure. However, in recent years, a large portion of watermelons is still consumed fresh, leading to low utilization rates and limiting the potential for industrial development. To address this, several processing techniques have been developed to enhance the value and application of watermelon. Here are some methods that manufacturers can consider.
I. Watermelon Chuiyi
To make watermelon chuiyi, select watermelons with a green outer skin. Wash them thoroughly, then use a planer knife to remove the waxy green layer from the surface. After drying, the resulting product is known as "watermelon chuiyi" or "watermelon blue." It has a sweet and refreshing taste, making it an excellent alternative to tea.
II. Watermelon Sauce
For making watermelon sauce, you will need: 10 kg of watermelon flesh, 15 kg of white sugar, 1.2 kg of starch syrup, 110 g of onion, 72 g of citric acid, 12 mg of lemon essence, and 0.5 g of lemon yellow pigment.
After removing the outer skin and cutting the watermelon into pieces, the middle layer is washed and minced using a meat grinder with a 9-11 mm aperture. The minced pulp is then mixed with half of the sugar and cooked in a stainless steel steam pot. Once the mixture reaches 65%-72% sugar concentration, the remaining sugar and starch syrup are added, and the mixture is boiled until it reaches 69%-70% soluble solids. The onion liquid is then filtered and added, followed by continued cooking until 67%-68% soluble solids are achieved. After adding pigments and flavors, the sauce is poured into sterilized glass jars while hot, sealed, and pasteurized at 80-85°C for 12 minutes. After cooling in water baths at 60°C and 40°C for 10 minutes each, the product is ready for sale.
III. Watermelon Juice
To prepare watermelon juice, extract the juice using a clean cloth bag. Adjust the sweetness by adding white sugar to reach 10%-12% and adjust acidity with citric acid to 0.3%-0.5%. Add 0.2%-0.5% of onion liquid or a commercial thickener for a smooth texture. Heat the mixture, then bottle it while hot and sterilize it in boiling water for 10 minutes. After cooling in successive water baths, the result is a cloudy, sweet-tasting watermelon juice.
IV. Watermelon Soda
The juice is extracted and combined with an equal amount of sugar. The mixture is then processed using standard soda production techniques, resulting in a carbonated beverage.
V. Watermelon Sparkling Wine
Watermelon juice is extracted and blended with 95% edible alcohol (half the volume of the juice). The mixture is filtered and used as the base for sparkling wine, following traditional production methods.
VI. Watermelon Vinegar
To make watermelon vinegar, combine 1 kg of watermelon rind with 6 kg of water, 10 kg of sorghum sugar, 4 kg of salt, and 50 kg of existing vinegar. Wash and cook the rind, cool it, and mix with the other ingredients. Ferment for 5 days, stirring daily. After 4-5 days, add salt and let it ferment for another day. Then, transfer one-third of the mixture into a smoking can and smoke it for 4 days. The remaining two-thirds are diluted with water, filtered, and combined with the smoked portion. The final product is a rich and fragrant vinegar. To preserve its quality, add 2-3 drops of alcohol per 0.5 kg of vinegar, or a small amount of shochu.
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