Fecha de publicación: 17/11/2017 Fuente: Wipo Olive Table The invention relates to a processing method of canned watermelons. The canned watermelons are mainly prepared from 11-26 parts of watermelon flesh, 5-11 parts of table salt, 5-8 parts of olive oil, 1-3 parts of deep sea fish oil, 12-25 parts of chicken essence, 6-13 parts of starch, 10-30 parts of papaya juice, 11-20 parts of white granulated sugar, 2-15 parts of calcium lactate and 7-16 parts of vitamin E. The canned watermelons are suitable for long-term storage and preservation, convenient to carry and convenient to eat, and nutrient value of watermelons is effectively reserved.