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Melon jelly
The production of jelly from melon offers a delicious and cost-effective alternative to traditional fruit jellies. Not only does it match the flavor of other fruit-based jellies, but it also costs half as much and requires a simple process that's ideal for small-scale operations like township enterprises or family workshops.
**Main Ingredients:**
Fresh winter melon is the primary raw material. Other essential components include sugar, agar, and citric acid.
**Recipe Formula (per batch):**
- 100 kg of melon juice
- 25 kg of sucrose
- 25 mg of starch syrup
- 5 kg of honey
- 5 egg whites
- 0.5 kg of agar
- A proper amount of citric acid
**Production Process:**
Start by selecting fresh, undamaged wax gourds—large and fleshy. Wash them thoroughly to remove any dirt or impurities. Place the gourds in a pressure cooker with enough water and cook until they become soft, which should take no more than 5 minutes. Once softened, transfer the gourds to a juicer to extract the juice.
Use a centrifuge or fine gauze to filter and separate the juice. Then, beat the egg whites into a foam and slowly add them to the filtrate. Stir the mixture well using a mixer, let it rest, and then carefully collect the clear, transparent layer of melon juice on top (or use a homogenizer if available).
Next, dissolve 0.5 kg of agar in 10% water to create an agar solution. Add this to the melon juice and adjust the pH using citric acid to between 3.1 and 3.5. Prepare a sugar solution by mixing sucrose, starch syrup, and honey to reach a 50% concentration. Combine this with the melon juice and send the mixture to a vacuum concentrator for further processing.
Once concentrated, pour the hot product into clean polypropylene containers. Allow it to cool and set before sealing and packaging for sale. This method ensures a high-quality, affordable, and flavorful melon jelly that can be easily produced at a small scale.