Watermelon Cui Yi (or watermelon Cui Yi) is made by selecting varieties with green skins, washing melons, planing out green skins and waxy blue skins with a planer, and drying in the sun. Sweet and cool in nature, using decoction instead of tea can cure summer heat, polydipsia, edema, sore mouth, heatstroke, dry throat, chronic cough caused by dry climate in autumn and winter. Use thick-skinned seeds to make watermelon sauce. After the surface green peel and pulp are removed, the middle layer of melon peel is washed, cut into pieces, and minced in a meat grinder (winch aperture is 9 cm to 1 1 cm), and the minced pulp is cooked and concentrated with sugar in time. Cooking technology: watermelon peel 10 kg, sugar 15 kg, starch syrup10.2 kg, onion10 g, citric acid 72 g, lemon essence 12 mg and lemon yellow pigment 0.5 g. Firstly, sugar is mixed with 65%-72% sugar solution, and half of it is poured into a stainless steel steam jacketed pot. Then, pour the sliced skin into the pot and cook for 10- 15 minutes. Then, the remaining sugar solution and starch syrup are added together. When the soluble solid content reaches 69%-70%, the dissolved and filtered onion solution is added and boiled for 5-650 minutes. You can add citric acid, pigment and essence, stir them evenly, take them out of the pot, quickly put them into a four-screw glass jar, tighten the lid while it is hot, then sterilize them in hot water at 80℃ to 85℃ for 12 minutes, then take them out and cool them in hot water at 60℃ and 40℃ for 10 minutes, which is the bottled watermelon jam.
Raw materials for making vinegar from watermelon peel: 6 kg watermelon peel, 0/0 kg sorghum sugar/kloc-(grain sugar is also acceptable), 4 kg salt, and 50 kg vinegar can be made. First, wash the watermelon skin, cook it, and let it cool.
The jar is mashed with koji, fermented for 5 days, mixed with sugar, stirred once a day, added with salt after 4-5 days, and taken out after 6 days. Then, the blank of 1/3 is put in a fumigation jar for 4 days, then raw water is added, filtered and boiled, and the smoked blank is added and filtered to obtain delicious sour vinegar. In order to make vinegar fragrant without deterioration, alcohol can be added dropwise to vinegar or ordinary shochu according to the ratio of 0.5 kg vinegar plus two or three drops of alcohol.