Stomach-invigorating digestion-aiding watermelon jam and processing method thereof

Abstract

The invention discloses stomach-invigorating digestion-aiding watermelon jam and a processing method thereof. The stomach-invigorating digestion-aiding watermelon jam comprises, by weight, 8-12 parts of watermelon pulp, 20-30 parts of soybeans, 5-8 parts of wheat meal, 1-3 parts of sweet potatoes, 3-5 parts of cabbages, 1-3 parts of Chinese yam, 5-7 parts of pawpaw, 1-3 parts of hericium erinaceus, 2-4 parts of dried mushroom, 1-4 parts of Chinese dates, 3-5 parts of fructus amomi, 1-3 parts of tsaoko amomum fruit, 0.8-1.2 parts of inner membrane of chicken gizzard, 2-4 parts of hawthorn fruit, 2-3 parts of poria, 20-25 parts of vegetable oil, 3-5 parts of white sugar, 3-6 parts of salt, 0.5-0.7 part of spice, 0.2-0.4 part of sodium benzoate, 0.1-0.3 part of sodium sorbate and 0.5-0.7 part of acesulfame. The stomach-invigorating digestion-aiding watermelon jam using the watermelon pulp, the soybeans and wheat meal as main raw materials is pure in taste, aromatic and moderately sweet, and aftertaste lingers. Besides, various Chinese medicinal herbs of the cabbages, the Chinese yam, the pawpaw, the hericium erinaceus, the dried mushroom, the Chinese dates, the fructus amomi, the tsaoko amomum fruit, the inner membrane of chicken gizzard, the hawthorn fruit and the poria are added into the raw materials, and accordingly the stomach-invigorating digestion-aiding watermelon jam is rich in nutrition, has the stomach-invigorating digestion-aiding effects and is capable of guaranteeing fitness of eaters.

Description

technical field [0001] The invention relates to a watermelon sauce for invigorating the stomach and eliminating food and a processing method thereof, belonging to the technical field of food and condiment processing. Background technique [0002] All kinds of sauces have been widely produced and used. Since the Qin and Han Dynasties, there have been thousands of years of history. Their tastes are similar, but in terms of health care, not much attention is paid to them. However, watermelon has a strong seasonality and is not easy to preserve and eat. The method is single, the added value is low, and the kind of watermelon sauce is lacking in other various jams and dry sauces sold on the market at present, and there is an urgent need for a healthy and pure watermelon sauce and a processing method thereof. Contents of the invention [0003] The object of the present invention is to provide a kind of watermelon sauce for invigorating stomach and eliminating food and its proces...

AI Technical Summary

Problems solved by technology

[0002] All kinds of sauces have been widely produced and used. Since the Qin and Han Dynasties, there have been thousands of years of history. Their tastes are similar, but in terms of health care, not much attention is paid to them. However, watermelon has a strong seasonality and is not easy to preserve and eat. The method is single, the added value is low, and the types of watermelon sauce are lacking in other various jams and dry sauces sold on the market at present, and there is an urgent need for a healthy and pure watermelon sauce and its processing method