Watermelon has been a beloved summer fruit for centuries, known for its cooling properties, ability to quench thirst, and benefits in promoting urination and lowering blood pressure. However, despite its popularity, the majority of watermelons are still consumed fresh, which limits their utilization and hinders the growth of a more industrialized watermelon market. To address this, several processing techniques have been developed to enhance the value and versatility of watermelon. Below are some methods that manufacturers can consider.
**1. Watermelon Chuiyi (or Watermelon Blue)**
This traditional snack is made by selecting green-skinned watermelons, washing them thoroughly, and using a planer knife to remove the outer waxy layer. Once dried, the result is a crisp, sweet, and refreshing treat often enjoyed like tea.
**2. Watermelon Sauce**
To make watermelon sauce, you'll 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. The process involves peeling and cutting the watermelon, grinding the rind, and then combining it with sugar and other ingredients. The mixture is boiled and concentrated until reaching the desired soluble solids content, before being filtered, sealed, and sterilized.
**3. Watermelon Juice**
For juice, extract the pulp using a cloth bag, add sugar to reach 10-12% sweetness, and adjust acidity with citric acid. A thickener such as modified starch or onion liquid can be added for texture. After heating and bottling, the juice is pasteurized and ready to drink.
**4. Watermelon Soda**
Similar to regular soda production, watermelon juice is mixed with an equal amount of sugar and cooked. This creates a fizzy and refreshing beverage perfect for summer.
**5. Watermelon Sparkling Wine**
After juicing, the liquid is combined with a small amount of edible alcohol, filtered, and processed like regular sparkling wine. This method gives a unique and sophisticated twist on traditional watermelon products.
**6. Watermelon Vinegar**
Making vinegar from watermelon rind involves soaking the rind in water, adding sugar, salt, and existing vinegar, then fermenting the mixture. After several days of fermentation and smoking, the final product is filtered and enhanced with a bit of alcohol to preserve its quality and aroma.
These methods not only help increase the value of watermelon but also open up new opportunities for food and beverage manufacturers looking to diversify their product lines. By transforming watermelon into various forms, businesses can tap into new markets and reduce waste, ultimately supporting sustainable development in the industry.
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