Watermelon Honey (NARDEK)
Watermelon Honey (NARDEK)
Watermelon Honey is a product obtained by condensation
natural watermelon juice by boiling it.
For the production of watermelon honey used mature, healthy
Watermelons any table grapes. As an exception allowed
Recycling overripe watermelons, as well as mechanical
damaged and diseased copperhead, subject to full
removal of damaged areas and immediate processing.
Watermelon with a muddy pulp, sour and bitter taste
unsuitable for processing.
Raw material supplied to the arbuzomedovarennye items in cold
weather, avoid podmorazhivaniya stored in barns or under
sheds. In a cold watermelon should cover the straw
mats, matting and other insulated materials.
Sorted watermelons are washed with clean water in baths, tanks or
in the shower and removed from the surface soil, sand, grass
brushes. Water baths or vats change while at least 2-3 times
After washing melons cut into 2-4 parts, and special
wooden spoons separate pulp from rind. Pulp immediately
pass on wiping a machine that screens with
Hole diameter not more than 3 mm. Grated watermelon
pulp (pulp) is pressed to separate juice, then juice
Press and burlap, used for squeezing melon pulp
proshparivayut each shift with steam or boiling water. Filtered
juice is boiled in dvutelnyh parovarochnyh boilers or tinned
tazah in firing burners. It is better to boil down the juice in a vacuum apparatus.
When uvarke watermelon juice is important to observe the following rules:
- Continuously remove the foam with a slotted spoon;
- Boil down the juice as quickly as possible and as far as boiling it
gradually move the pots to a cool place;
- When boiling sap continuously stir it and watch
to ensure that the product does not stick at the walls of the boiler or pelvis;
- Avoid caramelization contained in the juice of sugar,
because it causes darkening of the product;
- By the end of cooking to avoid of burning watermelon
honey, to quickly remove pan from burner and burn a hole
close the lid;
- Thoroughly clean the pots and pans after cooking each of the
- End of cooking time should be determined by the share watermelon honey
which must be equal to 1,310-1,345; content of dry
substances - not below 72%;
- The finished product to percolate in hot form after
strainer lined with twill mesh.
Boiled watermelon honey is cooled to a temperature not lower than
40 ° and poured into pre-prepared drum capacity
up to 50 liters.
According to the interim specifications Tsentroplodoovosh.
sugary extracts from watermelon juice produced
two types: watermelon Watermelon honey and molasses.
Watermelon honey is produced by boiling an opaque
watermelon juice, previously strained through sieves
Watermelon syrup - concentrate made from transparent
juice using the factory methods of cleaning the juice from the
Watermelon honey and molasses is available in three varieties: supreme,
first and second.
The presence in the finished products of sand, soil and other
impurities are not allowed.
Watermelon Honey premium should be reddish brown,
1 st grade - brown and 2 nd - dark brown color.
Watermelon honey of all kinds should be completely transparent,
pasty consistency, enterprises have specific
smell and taste of burnt sugar.
Watermelon syrup premium should be
transparent, ^ have a viscous consistency, light yellow
color, sweet taste of candy. Molasses 1 st and 2 nd grades
may not be completely transparent in appearance. Its color
orange (for 2 nd grade red. lignite)
viscous consistency, allowed a sharper flavor
and the smell of burnt sugar. Not allowed in both
product rancidity and ostrokisly taste.
Watermelon Honey stored in dry, cool place for
temperature no higher than 6 °.
Per 1 ton of watermelon honey is required to spend 20 tons of raw materials.