Traditional Chinese Sugar water seed melon pulp process flow — Homemade Recipe, Ratios & Small-Batch Production Guide
In short: Traditional Chinese Sugar water seed melon pulp process flow. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5822 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Sugar water seed melon pulpProcess flow Seed melon → Cleaning → Chemical peeling → Shaping → Canning → Filling with sugar liquid → Exhaust and hardening → Sealing → Sterilization → Insulation → Inspection → Finished productPreparation method 1. Raw material requirements: The maturity of the seed melon should be that the seeds are mature; the size of the melon should be no less than 200 mm in diameter; there should be no lesions or worms; no ulceration or corruption. Raw materials should be handled with care when handling to avoid mechanical damage. After entering the factory, raw materials should be stored in ventilated and low-temperature storage, but they should not be stored for long periods of time.2. Cleaning: The raw materials are sent into the workshop through the conveyor belt, and the soil and other debris attached to the surface are cleaned and removed. The cleaning water should be kept clean and not turbid, and running water is suitable for cleaning.3. Chemical peeling: …
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