After a reasonable use of the watermelon rind, the waste can be used as a treasure, resulting in better economic benefits. The following describes several techniques for comprehensive utilization of watermelon rind. First, the production of gulp strips 1? Preparations: 10 kg watermelon rind, sugar 9 kg, lime 1 kg. 2? Raw material pretreatment: Wash the watermelon rind, cut off the surface of the green skin and the inner layer of melon, cut into 5 cm, 1 cm wide strips. 3? Hardening: Lime is placed in 10 kg cold water, then the melon strips are poured, and the melon strips are pressed with a wooden board, so that it can be completely immersed in lime water, soaking for 6-8 hours, can achieve good hardening effect. 4. Rinse: Place the hardened squash into a sink, rinse the lime with flowing water, and drain. 5? Sugar-salted: Lay the water-dried melon strips in the jar, add a layer of sucrose to the melon strips, marinate until the next day and add 2 kilograms of sucrose, and add 2 kilograms of sucrose the next day to continue pickling 1 Days can be. 6. Candied and candied fruit: Put the preserved sugar liquid into the pot and pour it into the melon strips. Cook for 20 minutes, pour into the pot, submerge the melon strips with the sugar solution and dip for 2-3 days. 7? Sugar glycosides: first remove the melon strips from the sugar solution, pour the sugar solution into the pot and add the melon strips. After boiling, keep turning and boil for about 30 minutes so that the sugar solution temperature reaches 115-120°C. At this point the water evaporates quickly, and when the sugar is thick, it can be panned. 8? Sugar liquid return cream: Guaguo stripping pan after the use of spatula to continue turning, so that all the syrup stained on the melon strips, melon strip surface is slightly dry when the stop turning, so as to avoid the sugar strips off the melon strips, while the melon strips Spread on the board to spread cooling, until the sucrose crystals on the surface of the melon stripe, when the white frost occurs, the finished gutta strips. Second, the production of melons preserved 1? Preparations: 10 kg watermelon rind, 6 kg of sucrose, 5 grams of citric acid. 2? Raw material pretreatment: Wash the watermelon rind, cut away the top layer of green skin and the inner layer of the larvae, cut and grow to a length of 5 cm and a width of 2 cm. 3. Candied and candied fruit: Take purified water 6 kilograms and pour it into the pan to heat it, add 4 kilograms of sucrose and 5 grams of citric acid, dissolve the sucrose and citric acid, put in the melon strips, and cook for 15 minutes with a big fire. The melons are soft and clear, then leave the fire and allow the melons to soak in the sugar solution for about 5 hours. 4. The second candied and candied fruit: Add 2 kg of sucrose to the pan, boil it with the original sugar and melon and boil for 15-20 minutes to concentrate the sugar and then leave the fire. Let the boiled melons soak in sugar for 5-6 hours. 5? Drying: Remove the melon strips, drain the sugar liquid on the bamboo tray, and dry or dry until the melon strips are not sticky. Third, the preparation of melon skin jam 1? Preparation: 10 kg of watermelon rind, 15 kg of sucrose, 1.5 kg of starch syrup, 100 g agar, 70 g of citric acid. 2? Raw material pretreatment: Wash the watermelon rind, cut off the surface skin and the inner layer of melon and scoop, then cut into pieces, placed in a mincer to grind, to get fine-grained melon flesh. 3? The first candied: first sucrose into a concentration of about 70% of the concentrated sugar solution, take half into the pot, then add the minced melon skin, mix well, boil 15-20 minutes. 4. The second candied: the remaining sugar and starch syrup together, boiled to the melon skin soluble solids up to about 65%, add the previously dissolved agar, continue to boil for 10-15 minutes, When the soluble solids reach about 70%, they can be panned. 5? Yi Yao: After the sauce pan is hot, it is put into the swirling glass bottle and tightened tightly. 6? Sterilization: The bottle of sauce into the hot water about 90 °C soak for 15 minutes to sterilize, after completion is placed in 60 °C, 40 °C hot water in the classification cooling, after cooling is completed, the bottle of finished melon jam . 4. Pectin Extraction Pectin is a thickener and stabilizer commonly used in food processing. The content of pectin in watermelon rind is rich and it is a good raw material for pectin extraction. The following is the extraction technique of pectin in watermelon rind. 1? Raw material cleaning: Use fresh, non-rotated watermelon rind to remove sediment and clean it. 2? Steam: In order to kill the pectinase in living cells, put the washed melon into a steamer, steamed until the melon becomes soft, and the water is precipitated and dripped. 3? Pressing: The steamed rind into the bag squeezed, squeezed as much as possible, remove the water in the tissue cells and dissolved in the sugar, inorganic salts and other substances, in order to increase the purity of pectin. 4? Hydrolysis: Put the dried ingredients in a corrosion-resistant container, add 3-4 times the amount of water to the rind, add acid to adjust the pH to about 2, and heat to 98-100°C for a certain period of time. This step should master the acidity, temperature and time. If the acidity is large and the temperature is high, it takes a short time; otherwise, the pectin will be excessively hydrolyzed; if the acidity is small and the temperature is low, it takes a long time; otherwise, the pectin hydrolysis Not out. 5? Filtration: Use a bag to filter, collect the filtrate, and perform a second hydrolysis of the filter residue. 6? Second hydrolysis: filter residue plus 2 times water, with appropriate amount of acid to adjust the PH value of about 2, using the above method and then hydrolyzed and filtered once, discarded the filter residue, the two combined filtrate. 7. Decoloration: Add 0.3-0.5% of activated carbon to the filtrate, decolorize at 55-60°C for 30 minutes, and collect the filtrate. 8? Concentration: The decolored liquid is vacuum concentrated to a solids content of 8%. 9? Alcoholysis: Add 90% ethanol to the concentrate, using 2 times the concentrate. When ethanol is added, pectin can be observed to be flocculated and squeezed after the pectin is completely flocculated. 10? Pressing: The flocculent pectin is placed in a fine cloth bag to remove the liquid. 11. Alcohol wash: The squeezed pectin was washed with 5% ethanol and then the ethanol was squeezed. 12? Drying: The solid pectin is placed in an enamel plate and baked at a temperature of 65-75C until the moisture content drops below 8%. 13? Crushing: The dried solid pectin is ground and crushed in a dry environment, and the pectin finished product is obtained after passing through a 60-mesh sieve.