CN101341941A - Method for making water melon jam - Google Patents
Method for making water melon jam Download PDFInfo
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- CN101341941A CN101341941A CNA2008101394058A CN200810139405A CN101341941A CN 101341941 A CN101341941 A CN 101341941A CN A2008101394058 A CNA2008101394058 A CN A2008101394058A CN 200810139405 A CN200810139405 A CN 200810139405A CN 101341941 A CN101341941 A CN 101341941A
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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
Affiliated technical field
The present invention relates to the manufacture technology field of food, the preparation method of a kind of watermelon jam of saying so more specifically.
Background technology
Along with improving constantly of people's living standard, the requirement of diet is also improved constantly, not only require pure taste, and require nutritious, watermelon jam is a kind of food dressing that people like, existing watermelon jam has just utilized flesh of Pulp Citrulli when making, and has lost watermelon peel, the watermelon peel flavor is sweet, light, cool in nature, clear heat relieving restlessness, nutritious, thereby existing watermelon jam cost when making is higher, has caused the waste of a large number of nutrients.
Summary of the invention
For addressing the above problem, it is lower that the present invention has designed a kind of cost of manufacture, do not lose nutriment, and the preparation method of pure taste, nutritious watermelon jam, its technical scheme is: choose ripe common watermelon, take out melon pulp, place standby, then melon skin is cleaned, remove the top layer rascal, be cut into fragment, insert and rub (5 to 8 millimeters in lag aperture) in the meat grinder, to be twisted into the timely sugaring of granular skin and flesh, and concentrate with melon pulp, onion, citric acid, lemon extract, lemon yellow pigment boiling.
Described boiling concentrates and to be: get that to be twisted into granular skin and flesh 10000 grams, melon pulp 10000 grams, white granulated sugar 1000 grams, starch syrup 1000 grams, onion 200 grams, citric acid 80 grams, lemon extract 0.01 gram, lemon yellow pigment 0.5 gram standby.Elder generation is made into above-mentioned weight white granulated sugar 75% liquid glucose, getting half pours in the pot, again with the skin and flesh of the rubbing of above-mentioned weight, melon pulp is poured into and is mixed thoroughly, boiled 10 to 12 minutes, starch syrup with remaining liquid glucose and above-mentioned weight adds together again, boil and be concentrated into soluble solid and reach at 70% o'clock, the onion of above-mentioned weight is cleaned the fritter that is cut into 5 millimeters to add, continued to boil 8 to 10 minutes, the citric acid that adds above-mentioned weight again, lemon extract, the lemon pigment, take the dish out of the pot after stirring, pack into rapidly again in the glass jar, while hot lid is screwed, be immersed in 90 ℃ to 95 ℃ the hot water disinfection thereafter 15 minutes, taking-up is placed in the natural environment cooled off 30 minutes, i.e. edible.
The preparation method of watermelon jam of the present invention is simple, and cost of manufacture is lower, does not lose nutriment, and the watermelon jam pure taste of making, nutritious.
The specific embodiment
For disclosing technical information of the present invention in more detail, the specific embodiment of the present invention is described below: get that to be twisted into granular skin and flesh 10000 gram, melon pulp 10000 grams, white granulated sugar 1000 grams, starch syrup 1000 grams, onion 200 grams, citric acid 80 grams, lemon extract 0.01 gram, lemon yellow pigment 0.5 gram standby.Elder generation is made into above-mentioned white granulated sugar 75% liquid glucose, getting half pours in the pot, again with the skin and flesh of the rubbing of above-mentioned weight, melon pulp is poured into and is mixed thoroughly, boiled 10 to 12 minutes, starch syrup with remaining liquid glucose and above-mentioned weight adds together again, boil and be concentrated into soluble solid and reach at 70% o'clock, the onion of above-mentioned weight is cleaned the fritter that is cut into 5 millimeters to add, continued to boil 8 to 10 minutes, the citric acid that adds above-mentioned weight again, lemon extract, the lemon pigment, take the dish out of the pot after stirring, pack into rapidly in the glass jar, while hot lid is screwed, be immersed in 90 ℃ to 95 ℃ the hot water disinfection thereafter 15 minutes, taking-up is placed in the natural environment cooled off 30 minutes, i.e. edible.
Claims (2)
1, the preparation method of watermelon jam, its technical scheme is: choose ripe common watermelon, take out melon pulp, place standbyly, then melon skin is cleaned, remove the top layer rascal, be cut into fragment, insert and rub (5 to 8 millimeters in lag aperture) in the meat grinder, will be twisted into the timely sugaring of granular skin and flesh, and concentrate with melon pulp, onion, citric acid, lemon extract, lemon yellow pigment boiling.
2. the preparation method of watermelon jam according to claim 1, its technical characterictic are that described boiling concentrates and are: get that to be twisted into granular skin and flesh 10000 grams, melon pulp 10000 grams, white granulated sugar 1000 grams, starch syrup 1000 grams, onion 200 grams, citric acid 80 grams, lemon extract 0.01 gram, lemon yellow pigment 0.5 gram standby.First white granulated sugar with above-mentioned weight is made into 75% liquid glucose, getting half pours in the pot, again with the skin and flesh of the rubbing of above-mentioned weight, melon pulp is poured into and is mixed thoroughly, boiled 10 to 12 minutes, starch syrup with remaining liquid glucose and above-mentioned weight adds together again, boil and be concentrated into soluble solid and reach at 70% o'clock, the onion of above-mentioned weight is cleaned the fritter that is cut into 5 millimeters to add, continued to boil 8 to 10 minutes, the citric acid that adds above-mentioned weight again, lemon extract, the lemon pigment, take the dish out of the pot after stirring, pack into rapidly in the glass jar, while hot lid is screwed, be immersed in 90 ℃ to 95 ℃ the hot water disinfection thereafter 15 minutes, taking-up is placed in the natural environment cooled off 30 minutes, got final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101394058A CN101341941A (en) | 2008-08-27 | 2008-08-27 | Method for making water melon jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101394058A CN101341941A (en) | 2008-08-27 | 2008-08-27 | Method for making water melon jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101341941A true CN101341941A (en) | 2009-01-14 |
Family
ID=40244147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008101394058A Pending CN101341941A (en) | 2008-08-27 | 2008-08-27 | Method for making water melon jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101341941A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605329A (en) * | 2015-01-27 | 2015-05-13 | 詹古楼 | Production method for watermelon sauce |
| CN104621427A (en) * | 2015-01-27 | 2015-05-20 | 詹古楼 | Production method of honey Hami melon sauce |
| CN104621426A (en) * | 2015-01-27 | 2015-05-20 | 倪威威 | Production method of honey melon pulp |
| CN104621425A (en) * | 2015-01-27 | 2015-05-20 | 詹古楼 | Production method of novel watermelon jam |
| CN104982767A (en) * | 2015-06-11 | 2015-10-21 | 邹健 | Watermelon jam and making method thereof |
-
2008
- 2008-08-27 CN CNA2008101394058A patent/CN101341941A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605329A (en) * | 2015-01-27 | 2015-05-13 | 詹古楼 | Production method for watermelon sauce |
| CN104621427A (en) * | 2015-01-27 | 2015-05-20 | 詹古楼 | Production method of honey Hami melon sauce |
| CN104621426A (en) * | 2015-01-27 | 2015-05-20 | 倪威威 | Production method of honey melon pulp |
| CN104621425A (en) * | 2015-01-27 | 2015-05-20 | 詹古楼 | Production method of novel watermelon jam |
| CN104982767A (en) * | 2015-06-11 | 2015-10-21 | 邹健 | Watermelon jam and making method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090114 |