A PROCESS OF PRODUCING NATA DE PAKWAN (Citrulluslanatus)

摘要

A process of producing a sweet dessert more particularly to a process of producing nata de pakwan(Citrulluslanatus) comprising the steps of: preparing and measuring of ingredients such as watermelon rind and flesh, sugar, honey, nata starter and acetic acid; mixing of all the ingredients except the nata starter; boiling of all the ingredients except the nata starter for 15 minutes; removing of the scum completely; pouring of the mixture evenly in a tray; cooling of the mixture for 30 minutes; adding the nata starter to the cooled mixture; covering the tray with cheesecloth; fermenting the mixture for 2 weeks; harvesting of the nata when the determined thickness is one inch; washing the nata and cutting into cubes; immersing the nata cubes in water for 2 days to remove the sour taste; boiling of the nata cubes for 2 times until the sour taste and odor are completely removed; straining the water from the cubes; soaking of the nata overnight with an equal amount of sugar; boiling of the nata for about 10 minutes; pasteurization of the nata; and packing and labelling the product.