Making of melon jam

1? Preparation: 10 kg of watermelon rind, 15 kg of sucrose, 1.5 kg of starch syrup, 100 g of agar, and 70 g of citric acid. 2? Raw material pretreatment: Wash the watermelon rind, cut off the surface skin and the inner layer of melon and scoop, then cut into pieces, placed in a mincer to grind, to get fine-grained melon flesh. 3? The first candied: first sucrose into a concentration of about 70% of the concentrated sugar solution, take half into the pot, then add the minced melon skin, mix well, boil 15-20 minutes. 4. The second candied: the remaining sugar and starch syrup together, boiled to the melon skin soluble solids up to about 65%, add the previously dissolved agar, continue to boil for 10-15 minutes, When the soluble solids reach about 70%, they can be panned. 5? Yi Yao: After the sauce pan is hot, it is put into the swirling glass bottle and tightened tightly. 6? Sterilization: The bottle of sauce into the hot water about 90 °C soak for 15 minutes to sterilize, after completion is placed in 60 °C, 40 °C hot water in the classification cooling, after cooling is completed, the bottle of finished melon jam .

A migraine can cause severe throbbing pain or a pulsing sensation, usually on one side of the head. It's often accompanied by nausea, vomiting, and extreme sensitivity to light and sound. Migraine attacks can last for hours to days, and the pain can be so severe that it interferes with your daily activities.

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