TWI829214B - Jinsha bitter melon sauce and its preparation method - Google Patents

Abstract

A kind of Jinsha bitter melon sauce and its production method mainly uses fresh bitter melon directly sent from the production area. After the steps of preparation, frying and dehydration, ingredient preparation, mixing, seasoning and high-temperature filling, a Jinsha bitter melon sauce is completed, thereby providing One can make the taste have a richer flavor level, change the bitterness of bitter melon, make it more acceptable to consumers, and create a new taste of bitter melon ingredients.

Description

Jinsha bitter melon sauce and its preparation method

The present invention belongs to the technical field of edible pickles, and specifically refers to a Jinsha bitter melon sauce and a production method thereof, thereby providing new eating patterns and food flavor.

According to reports, bitter melon [scientific name: Momordica charantia], also known as cold melon and semi-raw melon, is a plant in the Cucurbitaceae family. Nutritional analysis shows that bitter melon is rich in carbohydrates, protein, fiber, vitamins and minerals, with a crude protein content of 11.4 grams per kilogram. to 20.9 grams] is also higher than tomatoes and cucumbers, and has the highest nutritional value among melons. In addition, bitter melon is also rich in plant antioxidants: Anthocyanin, Carotene, Charantin, Flavonoids, Quercetin, and Mignonette Luteolin, Sitosterol, Daucosterol, Terpenoids, and cucurbitane triterpenoids, which are known for their antioxidant properties;

According to ancient books and research, the charantin in bitter melon is known as the "fat killer" and can reduce the intake of fat and polysaccharides. The bitter melon saponin (also known as saponin) in bitter melon has medicinal and health-care functions such as lowering blood sugar, lowering blood lipids, anti-tumor, preventing osteoporosis, regulating endocrine, antioxidant, antibacterial, and improving human immunity. Bitter melon has a high vitamin C content, which can prevent scurvy, protect cell membranes, prevent atherosclerosis, improve the body's stress ability, and protect the heart.

Therefore, bitter melon is known as the "King of Melons". The bitter melon is produced from June to March and is a vegetable often eaten in summer. Although bitter melon is rich in nutrients, many people are hesitant to try it because of its bitter taste. However, there are many kinds of bitter melon dishes. In addition to the common cold, stewed, simmered, and stir-fried, some people even serve it with salted egg noodles. Fried, due to the rich content of protein, fat, carbohydrate, calcium, phosphorus and iron in salted eggs, coupled with its delicious taste, the combination of the two can not only remove the bitterness of bitter melon, but also create a multi-layered taste. In addition, it is moderately salty and goes well with rice, and it has attracted many people's favorites recently.

Salted egg balsam pear (also known as Jinsha balsam pear) has always been a well-known Hakka dish. The combination of salted egg yolk and bitter melon allows consumers to enjoy this flavor. Although some consumers are not afraid of the taste of bitter melon, there are still some consumers who cannot accept bitter melon. The bitter taste brought by direct consumption is an urgent need in the industry to solve the above problems if the delicious taste of this combination is to be accepted by a wider range of consumers.

In view of this, the inventor has relied on many years of rich experience in design, development and actual production in this related industry, conducted research and creation, and finally successfully developed a Jinsha Bitter Melon Sauce and its production method, in order to achieve the goal of creating a new taste and better edible value. Purpose.

Therefore, the main purpose of the present invention is to provide a Jinsha bitter melon sauce and a production method thereof, thereby providing a new concept of eating bitter melon, changing the bitter taste of bitter melon, and making the taste level richer in flavor, allowing consumers to More receptive.

The second main purpose of the present invention is to provide a Jinsha bitter melon sauce and a production method thereof, which can create a new taste of bitter melon ingredients and increase their edible value.

Based on this, the present invention mainly achieves the aforementioned objectives and effects through the following technical means. The steps include:

a) Preparation of bitter melon: remove the seeds and slice half of the bitter melon into slices, beat the other half into bitter melon puree without adding water;

b) Frying and dehydration: fry the sliced bitter melon slices and set aside;

c) Ingredients preparation: Add salted egg yolk to rice wine and roast until cooked, then finely chop and set aside. Also prepare chopped onions, carrots and garlic for later use;

d) Mixing: Pour the above ingredients into the fried bitter melon slices in order, mix and stir-fry;

e) Seasoning: Add the mixed seasoning to the stir-fried bitter melon slices and stir-fry; and

f) High temperature filling.

Therefore, through the specific implementation of the above technical means, the Jinsha Bitter Melon Sauce and its production method of the present invention can use different processing methods to change the speed at which the bitterness is released in the mouth, and the bitter melon has a rich and rich flavor after being fried at low temperature. The bitterness becomes more obvious after chewing and the sweetness is added. Add the salted egg yolk and fried bitter melon into the bitter melon puree and seasoning oil and stir-fry until the flavor is concentrated, making the golden sauce color with a little salty egg yolk red oil, which can be used in cooking Adding salted egg bitter melon when cooking or adding it to salted egg yolk dishes such as golden oyster mushroom can add a positive flavor of salted egg bitter melon. It is also a delicious sauce for bibimbap, noodle dishes or paired with snacks. People will know it as soon as they eat it. The salted egg flavor of bitter melon can make the taste richer and change the bitterness of bitter melon, making it more acceptable to consumers. It can also create a new taste of bitter melon ingredients, which can increase its edible value and thus increase The added value of the product and enhance its economic benefits.

Furthermore, this invention uses the following technical means to further achieve the aforementioned purposes and effects; such as:

In step a, 5 kilograms of fresh bitter melon are selected. After removing the seeds, 2.5 kilograms of the bitter melon are sliced into bitter melon slices, and the other 2.5 kilograms of the bitter melon are directly pureed.

In step b, fry the sliced bitter melon slices in salad oil at a temperature of 120 degrees and constant temperature for 1 hour.

In step c, salted egg yolk, garlic, onion and carrot are selected as ingredients.

In step c, soak 200 salted egg yolks in 600 ml of cooking rice wine for 0.5 hours, then put the salted egg yolks and cooking rice wine into the oven and bake them at 150 degrees for 15 minutes until the salted egg yolks are cooked and oily, and then bake them. Finely chop the cooked salted egg yolk, and mince the garlic into minced garlic with an average particle size of less than 0.1 cm. Cut 600 grams of onions into thin strips with a length of 6 cm and a width of less than 0.3 cm. Add 5 liters of salad oil, Fry at 120 degrees until golden brown and set aside. Prepare 6 kg of carrots and cut into approximately 0.3 cm pieces.

In step d, pour the chopped carrots into salad oil at 150-170 degrees and stir-fry for 40-70 minutes, then pour in 2.5 kg of bitter melon puree and stir-fry for 1 to 1.5 hours, and then add the minced garlic together. Stir-fry for 30 to 50 minutes, then add the fried onions, 1 kg of lard, 1 kg of butter, and salted egg yolk powder in sequence, then add 1.2 liters of cooking rice wine, and continue to stir-fry at 100 to 120 degrees for 1 to 1.5 hours to mix.

In step e, maltose, monosodium glutamate, chicken powder, sesame oil, and salt are used as seasonings, mix well, add the aforementioned bitter melon slices, and continue to stir-fry for 40 to 70 minutes.

The seasoning ingredients in step e include 1 kilogram of maltose, 60 grams of MSG, 120 grams of chicken powder, 750 ml of sesame oil and 120 grams of salt.

The described Jinsha Bitter Melon Sauce includes the Jinsha Bitter Melon Sauce made by the method for making the Jinsha Bitter Melon Sauce described in any one of claims 1 to 8.

In order to enable you, the examining committee, to further understand the composition, characteristics and other objects of the present invention, here are some preferred embodiments of the present invention, which are described in detail with the accompanying drawings, and at the same time, to enable those familiar with the technical field to implement them specifically. .

The present invention is a kind of Jinsha bitter melon sauce and its making method. Among the specific embodiments of the present invention and its components shown in the accompanying drawings, all aspects of front and back, left and right, top and bottom, upper and lower parts, and horizontal and vertical The reference is only for convenience of description and does not limit the invention, nor does it limit its components to any position or spatial direction. The dimensions specified in the drawings and description may be changed according to the design and requirements of the present invention without departing from the patentable scope of the present invention.

The preparation method of Jinsha Bitter Melon Sauce of the present invention is as shown in the first figure, which includes the following steps: a) Preparation of bitter melon - remove the seeds and slice half of the bitter melon into slices, and beat the other half into bitter melon puree without adding water; b) Frying and dehydration - fry the sliced bitter melon slices and set aside; c) Preparation of ingredients - Add salted egg yolks to rice wine and roast until cooked, then finely chop and set aside. Also prepare chopped onions, carrots and garlic for later use; d) Mixing - Pour the above ingredients into the fried bitter melon slices in order, mix and stir-fry; e) Seasoning - add the seasoning mix well to the stir-fried bitter melon slices and stir-fry; f) High-temperature filling - the finished Jinsha Bitter Melon Sauce that has been stir-fried can be filled.

As for the actual production of Jinsha Bitter Melon Sauce of the present invention, as shown in the first figure, fresh bitter melon is obtained first, and fresh bitter melon directly sent from the producing area is mainly used. For example, the bitter melon produced in the Kunshan Community of Taichung Xinshe is at the peak of the production season. The color is pure white and bright, the flesh is plump and thick, and the flavor is bitter-sweet with a touch of sweetness.

a) Preparation of bitter melon: After removing the seeds, half of the bitter melon is sliced into bitter melon slices, and the other half is made into bitter melon puree without adding water. For this method, 5 kg of fresh bitter melon is used, and 2.5 kg of the bitter melon is sliced into bitter melon slices. And beat another 2.5 kilograms of bitter melon directly into puree without adding water;

b) Frying and dehydration: Fry the sliced bitter melon slices for later use. The sliced bitter melon slices are fried in salad oil at 120 degrees for 1 hour at a constant temperature, so that the bitter melon slices are dehydrated and turn into caramel color for later use. ;

c) Preparation of ingredients: Add salted egg yolks to rice wine and roast until finely chopped. Prepare onions, carrots and garlic diced for later use. Salted egg yolks, garlic, onions and carrots are used as ingredients. First, add 200 salted egg yolks. Soak in 600 ml of room-temperature cooking rice wine for 0.5 hours, then put the salted egg yolk and cooking rice wine into the oven, bake at 150 degrees for 15 minutes until the salted egg yolk is cooked and oily, then use a food processor to finely chop the baked salted egg yolk In addition, crush the garlic into 0.1 cm-sized particles and set aside. Furthermore, prepare 600 grams of onions and cut them into thin strips with a length of 6 cm and a width of less than 0.3 cm. Then cut the aforementioned silk-shaped onions into 5 liters of salad oil and 120 degrees. Fry until golden brown and set aside. Finally, prepare 6 kilograms of carrots and cut them into about 0.3 cm pieces; set aside;

d) Mixing: Pour the aforementioned ingredients into the fried bitter melon slices in order, mix and stir-fry. First, pour the aforementioned reserved chopped carrots into 150-170 degree salad oil, stir-fry for 40-70 minutes, and then pour Add 2.5kg of bitter melon puree and stir-fry for 1 to 1.5 hours. Then add the minced garlic and stir-fry for 30 to 50 minutes. Then add the fried onions, 1kg of lard, 1kg of butter, and salted egg yolk in order. After powdering, add 1.2 liters of cooking rice wine and continue to stir-fry at 100 to 120 degrees for 1 to 1.5 hours to mix;

e) Seasoning: Add the mixed seasoning to the stir-fried bitter melon slices and stir-fry. Mix the seasoning such as 1 kg of maltose, 60 g of MSG, 120 g of chicken powder, 750 ml of sesame oil, and 120 g of salt. Finally, add the aforementioned bitter melon slices and continue to stir-fry for 40 to 70 minutes to allow the flavor to mature; and

f) High-temperature filling: Keep the stir-fried bitter melon slices mixed with salted egg yolk and other ingredients at 100 degrees, and fill them sequentially into packaging jars to avoid the breeding of bacteria. In this way, the finished product of Jinsha bitter melon sauce is completed.

However, the foregoing embodiments or drawings do not limit the product structure or usage of the present invention. Any appropriate changes or modifications made by those with ordinary knowledge in the technical field shall be regarded as not departing from the patent scope of the present invention.

Through the description of the above steps, the present invention uses different processing methods to change the speed at which the bitterness is released in the mouth. After deep-frying at low temperature, the bitterness becomes rich in flavor and the bitterness becomes more obvious and sweet after chewing. Add salted egg yolk and fried bitter melon into bitter melon puree and seasoning oil and stir-fry until the flavor is concentrated. The golden color of the sauce is tinged with the red oil of salted egg yolk. It can be added when cooking salted egg bitter melon or in salted egg yolk dishes such as golden oyster mushroom. Adding salted egg and bitter gourd can add the positive flavor of salted egg and bitter gourd. It is also a delicious sauce for bibimbap, noodle dishes or paired with snacks. People will know that it is bitter gourd and salted egg flavor as soon as they eat it, which can make the taste have a richer flavor level. , and changes the bitter taste of bitter melon, making it more acceptable to consumers, and can create a new taste of bitter melon ingredients, thereby increasing its edible value.

From this, it can be understood that the present invention is an extremely creative creation. It not only effectively solves the problems faced by conventional technologies, but also greatly improves the efficiency. There is no identical or similar product creation or public use in the same technical field. At the same time, it has improved efficacy. Therefore, the invention has met the requirements of "novelty" and "progress" for an invention patent, and an invention patent application has been filed in accordance with the law.

a: Bitter Melon Preparation b: fried and dehydrated c: Ingredient preparation d: mix e: seasoning f: high temperature filling

Figure 1: It is a schematic diagram of the process steps of the preparation method of Jinsha Bitter Melon Sauce of the present invention.

a: Bitter Melon Preparation b: fried and dehydrated c: Ingredient preparation d: mix e: seasoning f: high temperature filling

Claims (7)

A method for making Jinsha bitter melon sauce, the steps of which include: a) preparation of bitter melon: after removing the seeds, half of the bitter melon is sliced into bitter melon slices, and the other half is beaten into bitter melon puree without adding water; b) frying and dehydration: shaving the slices Then fry the bitter melon slices in salad oil at 120 degrees for 1 hour at constant temperature and set aside; c) Ingredients preparation: Add salted egg yolk to rice wine and roast until cooked, then finely chop and set aside, and prepare onions, carrots and garlic diced separately. Set aside. Soak the salted egg yolk in cooking rice wine for 0.5 hours. Then put the salted egg yolk and cooking rice wine into the oven and bake at 150 degrees for 15 minutes until the salted egg yolk is cooked and oily. Then finely chop the roasted salted egg yolk. Crush the garlic into minced garlic with an average particle size of less than 0.1 cm. Cut the onions into thin strips with a length of 6 cm and a width of less than 0.3 cm. Fry them in salad oil at 120 degrees until golden brown and set aside. Prepare carrots as well. Cut into about 0.3 cm pieces; d) Mix: Add the aforementioned ingredients in order, pour the chopped carrots into salad oil at 150-170 degrees, stir-fry for 40-70 minutes, then pour in 2.5 kg of bitter melon puree, stir-fry for 1 to 1.5 hour, then add the minced garlic and stir-fry for 30 to 50 minutes, then add the fried onions and salted egg yolk powder, add the cooking rice wine, continue to stir-fry at 100 to 120 degrees for 1 to 1.5 hours, mix, and then pour Add the fried bitter melon slices and mix and stir-fry; e) seasoning: add the mixed seasoning to the stir-fried bitter melon slices and stir-fry; and f) high-temperature filling. The method for making Jinsha bitter melon sauce as described in claim 1, wherein in step a, 5 kilograms of fresh bitter melon are selected. After removing the seeds, 2.5 kilograms of the bitter melon are sliced into bitter melon slices, and the other 2.5 kilograms are sliced into bitter melon slices. Bitter melon is pureed directly. The method for making Jinsha Bitter Melon Sauce as described in claim 1, wherein in step c, 200 salted egg yolks are soaked in 600 ml of cooking rice wine and 600 onions are used. grams, and use 5 liters of salad oil, and prepare 6 kilograms of carrots. The method for making Jinsha bitter melon sauce as described in claim 1, wherein in step d, 1 kilogram of lard and 1 kilogram of butter will be added, and 1.2 liters of cooking rice wine will be added after the salted egg yolk powder. The preparation method of Jinsha bitter melon sauce as described in claim 1, wherein in step e, maltose, monosodium glutamate, chicken powder, sesame oil, and salt are used as seasonings and mixed well, then the aforementioned bitter melon slices are added and stir-fried for 40 to 70 minutes. . The preparation method of Jinsha bitter melon sauce as described in claim 5, wherein the seasoning in step e contains 1 kilogram of maltose, 60 grams of MSG, 120 grams of chicken powder, 750 ml of sesame oil and 120 grams of salt. A kind of Jinsha bitter melon sauce is a Jinsha bitter melon sauce made by the Jinsha bitter melon sauce production method described in any one of claims 1 to 6.

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