CN109730277A - Watermelon jam and preparation method thereof - Google Patents
Watermelon jam and preparation method thereof Download PDFInfo
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- CN109730277A CN109730277A CN201910097852.XA CN201910097852A CN109730277A CN 109730277 A CN109730277 A CN 109730277A CN 201910097852 A CN201910097852 A CN 201910097852A CN 109730277 A CN109730277 A CN 109730277A
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Abstract
The invention discloses a kind of watermelon jams and preparation method thereof.It is made of the raw material of following parts by weight: 400-500 parts of watermelon, 200-300 parts of carrot, 100-120 parts of potato, 15-20 parts of pimiento, 10-15 parts of bean powder, 15-20 parts of garlic, 5-10 parts of lemon, 3-6 parts of dried orange peel, 8-15 parts of salt, 6-10 parts of Chinese prickly ash, 20-25 parts of sesame oil, appropriate amount of water, it is abundant that it matches reasonable nutritional arrangment, it is with strong complementarity, its sweet flavor is tasty and refreshing, relieves inflammation or internal heat and is conducive to intestinal absorption and digestion；It is boiled in preparation method using stone pot, temperature control evaporation water does not destroy watermelon and other composition nutrients；In addition manufacture craft is simple, the production time is short, high efficiency.
Description
Technical field
Jam more particularly to a kind of watermelon jam and its system are made as main material using fruit the present invention relates to a kind of
Preparation Method.
Background technique
The pickles that watermelon jam is gone with rice or bread, color is ruddy, paste flavor is pure, spicy slightly sweet.Raw material is Huaibei soya bean, stores sth. in a cellar west
Melon.Ingredient is shredded ginger, Chinese prickly ash, illiciumverum, cayenne pepper, salt.It is cooked after first soya bean bubble is risen and rolls on light flour fermentation, cause soya bean table
Face covers with pili, dries spare.Flesh of Pulp Citrulli, cayenne pepper, shredded ginger, octagonal valve, four fructus zanthoxylis are added when making sauce again to stir evenly
Tank mouth is obturaged with preservative film bag afterwards, puts exposure in the sun, is opened stirring daily and is once sealed again, i.e. edible after about one month
With.This sauce process time processed is long, complex manufacturing process, is sometimes also easy to produce rotten, and sauce processed is caused to fail.
Summary of the invention
The west that the purpose of the present invention is to provide a kind of fruity is dense, full of nutrition, faint scent is sweet and Production Time is short
Melon and fruit sauce and preparation method thereof.
What the purpose of the present invention was achieved through the following technical solutions: the watermelon jam by following parts by weight raw material group
At: 400-500 parts of watermelon, 200-300 parts of carrot, 100-120 parts of potato, 15-20 parts of pimiento, 10-15 parts of bean powder, garlic
15-20 parts, 5-10 parts of lemon, 3-6 parts of dried orange peel, 8-15 parts of salt, 6-10 parts of Chinese prickly ash, 20-25 parts of sesame oil, appropriate amount of water.
The watermelon jam preferred disposition one is made of the raw material of following parts by weight: 400 parts of watermelon, 200 parts of carrot,
120 parts of potato, 16 parts of pimiento, 12 parts of bean powder, 18 parts of garlic, 5 parts of lemon, 4 parts of dried orange peel, 10 parts of salt, 8 parts of Chinese prickly ash, sesame oil
22 parts, appropriate amount of water.
The watermelon jam preferred disposition two is made of the raw material of following parts by weight: 400 parts of watermelon, 300 parts of carrot,
100 parts of potato, 20 parts of pimiento, 15 parts of bean powder, 20 parts of garlic, 8 parts of lemon, 5 parts of dried orange peel, 12 parts of salt, 10 parts of Chinese prickly ash, sesame oil
20 parts, appropriate amount of water.
The preparation method of the watermelon jam includes the following steps:
Step 1: watermelon is southern aspermous watermelon, and watermelon is cleaned, removes epidermis, stay red capsule and green cucumber skin, then is ground into pureed mixing
Object A is stand-by；
Step 2: by carrot, potato, lemon, be mixed evenly after, then be ground into mud be mixture B it is stand-by；
Step 3: being ground into powdery for pimiento, garlic, dried orange peel, Chinese prickly ash and salt again, and it is stand-by to form mixture C；
Step 4: mixture A and mixture B being poured into stone pot and stirred evenly, is then boiled by fire, moderate heat tanning, moderate heat tanning
In the process, it is ceaselessly stirred from the bottom of a pan, forms paste to the mixture in stone pot, then mixture C is poured into stone pot, change
Small fire is endured 6-8 hours slowly, primary every stirring in 1-1.5 hours, and it is stand-by to be then cooled into mixture D together with stone pot；
Step 5: bean powder and water are mixed according to 1:1 and stirred evenly, is subsequently poured into stone pot, being stirred for mixture D makes bean powder aqueous solution
It is evenly mixed in stone pot, opens and be boiled by fire, moderate heat tanning is kept stirring, and fire, cooling shape can be closed by forming muddy mixture
Cost product；
Step 6: packaging is filled using vial subpackage, and jam fills up glass bottle body, cannot contain gas in jam, then in fruit
The sesame oil sealing bottle after tanning is added in the surface layer of sauce.
Mixture A and mixture B in the preparation method of the watermelon jam pour into stone pot the mistake for carrying out moderate heat tanning
Journey forms paste, controls water content 35-45%.
Mixture D and bean powder aqueous solution in the preparation method of the watermelon jam carry out moderate heat in stone pot and boil to be formed
Muddy mixture, water content 27-30%.
Present invention is characterized in that reasonable nutritional arrangment is abundant, with strong complementarity, sweet flavor is tasty and refreshing, relieves inflammation or internal heat and is conducive to
Intestinal absorption and digestion；It is boiled in preparation method using stone pot, temperature control evaporation water does not destroy watermelon and other composition nutrition
Element；In addition manufacture craft is simple, the production time is short, high efficiency.
Specific embodiment
The present invention is described in further detail in conjunction with the embodiments.
The present invention is that a kind of watermelon jam is made of the raw material of following parts by weight: 400-500 parts of watermelon, carrot 200-
300 parts, 100-120 parts of potato, 15-20 parts of pimiento, 10-15 parts of bean powder, 15-20 parts of garlic, 5-10 parts of lemon, dried orange peel 3-6
Part, 8-15 parts of salt, 6-10 parts of Chinese prickly ash, 20-25 parts of sesame oil, appropriate amount of water.
Watermelon jam preferred disposition one of the present invention is made of the raw material of following parts by weight: 400 parts of watermelon, carrot
200 parts, 120 parts of potato, 16 parts of pimiento, 12 parts of bean powder, 18 parts of garlic, 5 parts of lemon, 4 parts of dried orange peel, 10 parts of salt, 8 parts of Chinese prickly ash,
22 parts of sesame oil, appropriate amount of water.
Watermelon jam preferred disposition two of the present invention is made of the raw material of following parts by weight: 400 parts of watermelon, carrot
300 parts, 100 parts of potato, 20 parts of pimiento, 15 parts of bean powder, 20 parts of garlic, 8 parts of lemon, 5 parts of dried orange peel, 12 parts of salt, 10 parts of Chinese prickly ash,
20 parts of sesame oil, appropriate amount of water.
The preparation method of watermelon jam of the present invention includes the following steps:
Step 1: watermelon is southern aspermous watermelon, and watermelon is cleaned, removes epidermis, stay red capsule and green cucumber skin, then is ground into pureed mixing
Object A is stand-by；
Step 2: by carrot, potato, lemon, be mixed evenly after, then be ground into mud be mixture B it is stand-by；
Step 3: being ground into powdery for pimiento, garlic, dried orange peel, Chinese prickly ash and salt again, and it is stand-by to form mixture C；
Step 4: mixture A and mixture B being poured into stone pot and stirred evenly, is then boiled by fire, moderate heat tanning, moderate heat tanning
In the process, it is ceaselessly stirred from the bottom of a pan, forms paste to the mixture in stone pot, then mixture C is poured into stone pot, change
Small fire is endured 8 hours slowly, primary every stirring in 1 hour, and it is stand-by to be then cooled into mixture D together with stone pot；
Step 5: bean powder and water are mixed according to 1:1 and stirred evenly, is subsequently poured into stone pot, being stirred for mixture D makes bean powder aqueous solution
It is evenly mixed in stone pot, opens and be boiled by fire, moderate heat tanning is kept stirring, and fire, cooling shape can be closed by forming muddy mixture
Cost product；
Step 6: packaging is filled using vial subpackage, and jam fills up glass bottle body, cannot contain gas in jam, then in fruit
The sesame oil sealing bottle after tanning is added in the surface layer of sauce.
Mixture A and mixture B in the preparation method of the watermelon jam pour into stone pot the mistake for carrying out moderate heat tanning
Journey forms paste, controls water content 36%.
Mixture D and bean powder aqueous solution in the preparation method of the watermelon jam carry out moderate heat in stone pot and boil to be formed
Muddy mixture, water content 28%.
Claims (6)
1. watermelon jam, which is characterized in that the watermelon jam is made of the raw material of following parts by weight: 400-500 parts of watermelon, Hu
200-300 parts of radish, 100-120 parts of potato, 15-20 parts of pimiento, 10-15 parts of bean powder, 15-20 parts of garlic, 5-10 parts of lemon,
3-6 parts of dried orange peel, 8-15 parts of salt, 6-10 parts of Chinese prickly ash, 20-25 parts of sesame oil, appropriate amount of water.
2. watermelon jam according to claim 1, which is characterized in that the watermelon jam by following parts by weight raw material group
At: 400 parts of watermelon, 200 parts of carrot, 120 parts of potato, 16 parts of pimiento, 12 parts of bean powder, 18 parts of garlic, 5 parts of lemon, dried orange peel 4
Part, 10 parts of salt, 8 parts of Chinese prickly ash, 22 parts of sesame oil, appropriate amount of water.
3. watermelon jam according to claim 1, which is characterized in that the watermelon jam by following parts by weight raw material group
At: 400 parts of watermelon, 300 parts of carrot, 100 parts of potato, 20 parts of pimiento, 15 parts of bean powder, 20 parts of garlic, 8 parts of lemon, dried orange peel 5
Part, 12 parts of salt, 10 parts of Chinese prickly ash, 20 parts of sesame oil, appropriate amount of water.
4. the preparation method of watermelon jam, feature include the following steps: according to claim 1
Step 1: watermelon is southern aspermous watermelon, and watermelon is cleaned, removes epidermis, stay red capsule and green cucumber skin, then is ground into pureed mixing
Object A is stand-by；
Step 2: by carrot, potato, lemon, be mixed evenly after, then be ground into mud be mixture B it is stand-by；
Step 3: being ground into powdery for pimiento, garlic, dried orange peel, Chinese prickly ash and salt again, and it is stand-by to form mixture C；
Step 4: mixture A and mixture B being poured into stone pot and stirred evenly, is then boiled by fire, moderate heat tanning, moderate heat tanning
In the process, it is ceaselessly stirred from the bottom of a pan, forms paste to the mixture in stone pot, then mixture C is poured into stone pot, change
Small fire is endured 6-8 hours slowly, primary every stirring in 1-1.5 hours, and it is stand-by to be then cooled into mixture D together with stone pot；
Step 5: bean powder and water are mixed according to 1:1 and stirred evenly, is subsequently poured into stone pot, being stirred for mixture D makes bean powder aqueous solution
It is evenly mixed in stone pot, opens and be boiled by fire, moderate heat tanning is kept stirring, and fire, cooling shape can be closed by forming muddy mixture
Cost product；
Step 6: packaging is filled using vial subpackage, and jam fills up glass bottle body, cannot contain gas in jam, then in fruit
The sesame oil sealing bottle after tanning is added in the surface layer of sauce.
5. the preparation method of watermelon jam according to claim 4, it is characterised in that: mixture A and mixture B pour into stone pot
The middle process for carrying out moderate heat tanning forms paste, controls water content 35-45%.
6. the preparation method of watermelon jam according to claim 4, it is characterised in that: mixture D and bean powder aqueous solution are in stone
Moderate heat is carried out in pot boils the muddy mixture to be formed, water content 27-30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910097852.XA CN109730277A (en) | 2019-01-31 | 2019-01-31 | Watermelon jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910097852.XA CN109730277A (en) | 2019-01-31 | 2019-01-31 | Watermelon jam and preparation method thereof |
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| CN109730277A true CN109730277A (en) | 2019-05-10 |
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Citations (7)
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|---|---|---|---|---|
| KR20110008794A (en) * | 2009-07-21 | 2011-01-27 | 선농원영농조합법인 | Method of manufacturing jam using watermelon |
| CN103027284A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Watermelon jam and preparation method thereof |
| CN103549372A (en) * | 2013-09-16 | 2014-02-05 | 曹石 | Preparation method for watermelon soybean paste |
| CN104855928A (en) * | 2015-04-22 | 2015-08-26 | 李金新 | A manufacturing method of potato jam |
| CN104982767A (en) * | 2015-06-11 | 2015-10-21 | 邹健 | Watermelon jam and making method thereof |
| CN105831699A (en) * | 2016-03-28 | 2016-08-10 | 和县鸡笼山调味品有限责任公司 | Semen canavaliae and watermelon chili sauce and manufacturing method thereof |
| CN107319497A (en) * | 2017-07-25 | 2017-11-07 | 赵欣丽 | A kind of lipid-loweringing catsup and preparation method thereof |
-
2019
- 2019-01-31 CN CN201910097852.XA patent/CN109730277A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110008794A (en) * | 2009-07-21 | 2011-01-27 | 선농원영농조합법인 | Method of manufacturing jam using watermelon |
| CN103027284A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Watermelon jam and preparation method thereof |
| CN103549372A (en) * | 2013-09-16 | 2014-02-05 | 曹石 | Preparation method for watermelon soybean paste |
| CN104855928A (en) * | 2015-04-22 | 2015-08-26 | 李金新 | A manufacturing method of potato jam |
| CN104982767A (en) * | 2015-06-11 | 2015-10-21 | 邹健 | Watermelon jam and making method thereof |
| CN105831699A (en) * | 2016-03-28 | 2016-08-10 | 和县鸡笼山调味品有限责任公司 | Semen canavaliae and watermelon chili sauce and manufacturing method thereof |
| CN107319497A (en) * | 2017-07-25 | 2017-11-07 | 赵欣丽 | A kind of lipid-loweringing catsup and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨明 等: "西瓜多复合纯味果酱试制与研究", 《佛山科学技术学院学报（自然科学版）》 * |
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