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Winter melon production involves a detailed and careful process to ensure the final product is both delicious and visually appealing. Here’s an improved and more natural version of the original content, rewritten in English with added details to enhance clarity and flow.
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First, the production of winter melon candy follows a structured process. The main steps include raw material selection, peeling, cutting, hardening, sugar impregnation, candying, drying, and coating. Each stage plays a vital role in achieving the desired texture and flavor.
**Key Steps in Production:**
1. **Raw Material Selection:**
High-quality winter melons are essential for the best results. Choose fresh, firm, and fully matured melons with dense flesh and no blemishes. The fruit should be free from bruising or over-ripeness to ensure a good final product.
2. **Peeling and Cutting:**
After thoroughly washing the melons to remove any dirt or debris, the outer skin is removed using a rotary peeler or a planer. Once peeled, the melon is cut into uniform chunks or strips, depending on the desired shape of the final product.
3. **Hardening Treatment:**
To improve the texture and prevent the melon from becoming too soft during processing, the cut pieces are soaked in a 0.5% to 1.5% lime water solution for 8 to 12 hours. This helps firm up the melon and makes it easier to handle during later stages. After soaking, the melon is rinsed thoroughly with clean water to remove any residual lime.
4. **Blanching:**
The rinsed melon strips are then briefly cooked in boiling water for 5 to 10 minutes until they become translucent. This step helps to soften the melon slightly and prepares it for sugar absorption. After blanching, the melon is rinsed 3 to 4 times with clean water to remove excess moisture and impurities.
5. **Sugar Impregnation:**
The melon is placed in a sugar solution with a concentration of 20% to 25% and left to soak for 8 to 12 hours. This allows the sugar to penetrate the melon tissue. After that, the sugar concentration is gradually increased to 40%, and the melon is left to soak for another 8 to 12 hours. To prevent the sugar solution from being absorbed too quickly and causing damage to the melon, a small amount of sodium sulfite (about 0.1%) can be added during the first immersion.
6. **Candying Process:**
Once the melon has been properly impregnated, it is ready for the candying stage. For every 15 kg of melon strips, approximately 12 to 13 kg of granulated sugar is used. The sugar is dissolved in water to create a 50% syrup, and the melon is gently cooked in this mixture. Additional sugar is added in three stages until the syrup reaches a concentration of 75% to 80%. This ensures the melon becomes fully coated and sweetened.
7. **Drying and Icing:**
After the candying process, the melon strips are removed and dried. Once dry, they are dipped into a saturated sugar solution to form a thin, crisp layer of sugar coating. This gives the final product its signature appearance and texture.
**Product Quality Requirements:**
The finished winter melon candy should have a crisp and chewy texture, a white and glossy appearance, and a full, dense structure. It should be sweet and flavorful, with a visible layer of white sugar coating on the surface.
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Second, the production of melon candy also includes specific steps tailored for wax gourds. Start by selecting 10 to 15 kg of fully mature, well-shaped wax gourds. Wash them thoroughly, remove the ends, and cut them into 15 cm wide slices. Remove the seeds and core, then cut the slices into 1.5 cm thick strips.
Soak the strips in 0.6% lime water for 8 to 12 hours. After soaking, rinse them with clean water 3 to 4 times, each time for about 1 to 2 hours. Then, place the rinsed strips into pre-boiled water and cook for 10 minutes until they become clear. Afterward, rinse the strips with fresh water for 8 to 12 hours, changing the water every 3 to 4 hours.
Once the strips are prepared, drain them and place them in a new container. Soak them in a sugar solution of 20 to 25° Baume for 8 to 12 hours. Increase the sugar concentration to 40° Baume and continue soaking for another 8 to 12 hours. Again, adding a small amount of sodium sulfite during the first soaking can help prevent over-absorption of the sugar solution.
After the impregnation, the melon is cooked in a pot with rising sugar concentration. When the sugar reaches 78% to 80%, the melon is removed and dried. If the sugar concentration is too high, it may be better to cool the mixture before drying. Finally, add a small amount of sugar to the pot, mix with a few drops of water, and heat gently while stirring constantly. Once the sugar turns into a fine powder, the dried melon strips are mixed in. Typically, 10 kg of dried melon sticks require about 100 grams of sugar for the final coating.
This detailed process ensures that the winter melon candy is not only delicious but also visually appealing, making it a popular treat in many cultures.