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Method for making water melon jam

A production method, the technology of watermelon sauce, applied in food preparation, application, food science, etc., can solve the problems of high cost, loss of watermelon rind, waste of nutrients, etc., and achieve the effect of low production cost, pure taste and rich nutrition

Inactive Publication Date: 2009-01-14
史金荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards, the requirements for diet are also continuously improved, not only requiring pure taste, but also requiring rich nutrition. Watermelon sauce is a kind of food seasoning that people like. Watermelon pulp, but lost the watermelon rind, watermelon rind is sweet, light, cool in nature, clears summer heat and relieves troubles, and is rich in nutrition, so the cost of existing watermelon sauce is relatively high when making, causing a lot of waste of nutrients

Method used

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Embodiment Construction

[0006] In order to disclose the technical information of the present invention in more detail, the specific embodiment of the present invention is introduced as follows: take 10000 grams of twisted skin and flesh, 10000 grams of melon pulp, 1000 grams of white sugar, 1000 grams of starch syrup, 200 grams of onion, lemon 80 grams of acid, 0.01 grams of lemon essence, and 0.5 grams of lemon yellow pigment are used for later use. First mix the above-mentioned white granulated sugar into 75% sugar solution, take half of it and pour it into the pot, then pour the above-mentioned weight of minced flesh and melon pulp into the mixture, boil for 10 to 12 minutes, then put the remaining sugar solution and The starch syrup of the above weight is added together, boiled and concentrated until the soluble solids reach 70%, the onion of the above weight is washed and cut into small pieces of 5 mm and added, continue to cook for 8 to 10 minutes, then add the above weight of citric acid, Lemo...

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PUM

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Abstract

The invention relates to a preparation method of watermelon pap with pure taste and rich nutrition; the preparation method has low preparation cost and does not lose nutrient substances; the technical proposal is as follows: mature common watermelon is selected, the pulp is taken out for stand-by; and then the peel is cleaned, the green peel on the surface is removed; and then the watermelon peel is cut into pieces and put into a grinder to be ground (the aperture of the lag is 5mm to 8mm); sugar is added into the peel and pulp which are ground into grains; and then the treated peel and pulp are cooked and concentrated together with the pulp, onion, citric acid, lemon extract and lemon pigment, put in natural environment to be cooled for 30min, and eaten.

Description

Technical field [0001] The invention relates to the technical field of food preparation, in particular to a method for preparing watermelon sauce. Background technique [0002] With the continuous improvement of people's living standards, the requirements for diet are also continuously improved, not only requiring pure taste, but also requiring rich nutrition. Watermelon sauce is a kind of food seasoning that people like. Watermelon flesh, and lost watermelon rind, and watermelon rind is sweet in taste, light, cool in nature, clears summer heat and relieves restlessness, and is nutritious, thereby existing watermelon sauce has higher cost when making, and has caused the waste of a large amount of nutritive substances. Contents of the invention [0003] In order to solve the above problems, the present invention designs a method for making watermelon sauce with low production cost, no loss of nutrients, and pure taste and rich nutrition. Set aside, then wash the skin of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/24A23L1/212A23L1/29A23L21/10A23L19/00A23L27/60A23L33/00
Inventor 史金荣
Owner 史金荣
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