Cucumber fruit production process

1, the choice of materials. Young cucumbers with a diameter of 3.5 cm or more are selected as raw materials and can be processed into a unique style of candied cucumber. 2, go to chant. The cucumber was washed and then cut into short segments of 4 cm in length. The round heart-shaped device with a diameter of 1.5 to 2 cm was used to remove the melon, and then a number of stripes were drawn around the melon segment. The depth was 1/2 of the melon flesh. Make a billet. 3, dip melon. Put the billet into saturated lime water for 6-8 hours, then dip for 4 hours in a solution containing 2% alum and copper sodium chlorophyllin, remove and drain. 4, candied fruit. Preparation of 45% to 50% of the sugar 50 kg, after boiling into the melon segment 50 to 60 kg, dipping 24 hours, remove and add the right amount of sugar to the sugar, so that the concentration of 45% to 50%, boil again After adding the melon segment, dip for 24 hours. So repeated several times, so that the sugar concentration of 65% to 70%, the final immersion for 2 days, and in the sugar solution by adding 40 grams of sodium benzoate solution, in order to facilitate long-term product preservation. 5, drying. The cucumber segments were pressed into flat pieces and sent to a baking oven at 60-70°C for 12-16 hours. The hands were not sticky and the water content was between 16% and 18% at room temperature. (Source: Fujian Rural Science and Technology Information Network)