Watermelon jam and making method thereof

A production method, the technology of watermelon sauce, applied in the direction of food preparation, application, food science, etc., can solve the problems of single nutritional components, short storage time, waste of resources, etc., achieve rich nutrition, moderate sugar content, and improve utilization rate Effect

Inactive Publication Date: 2015-10-21
邹健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, watermelon has caused a lot of waste in the production and sales process. After people eat watermelon, they habitually discard the watermelon peel, which has caused a great waste of resources.
[0003] There are many kinds of existing jams, chili sauces, sesame pastes, bean pastes, etc., but most of the jams have added a large amount of essence, preservatives and additives, which are very harmful to the health of the human body after people eat them. For jams such as watermelon And its production is relatively small. The inner skin of watermelon is selected as the raw material. In the preparation process, a large amount of sugar and additives need to be added. The high sugar content is not suitable for some people.
For a Chinese patent, the application number is: 201010598706.4, which discloses a watermelon rind sauce and its production method, which is to remove the green hard skin and red sac of the watermelon rind, then make the watermelon rind into a slurry, add sugar and boil it into syrup , such a production method, more sugar is added, the taste is sweeter, and the storage time is relatively short, and the nutritional content is relatively simple

Method used

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  • Watermelon jam and making method thereof

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Experimental program
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Effect test

Embodiment 1

[0025] A kind of preparation method of watermelon sauce, comprises the following steps:

[0026] A. Weigh raw materials by weight: 250 parts of watermelon rind, 100 parts of watermelon flesh, 60 parts of soybean, 200 parts of sesame, 20 parts of hemp, 10 parts of pepper, 25 parts of vegetable oil, 2 parts of table salt, 5 parts of minced ginger, garlic 5 parts of powder, 5 parts of brown sugar, 0.5 parts of citric acid and 100 parts of water.

[0027] B. Pretreatment of soybeans, sesame, and hemp raw materials. Make hemp and sesame into powder and fry them for later use; cook or steam the soybeans, then dry the surface moisture, add brown sugar and stir to mix evenly Carry out fermentation, the normal temperature fermentation time is 20 days, then dry or dry for standby;

[0028] C. Pretreatment of watermelon raw materials: take fresh watermelon, remove the green hard skin and red scoop of the watermelon rind, wash the watermelon rind and cut it into slices, then dry it, and ...

Embodiment 2

[0035] A kind of preparation method of watermelon sauce, comprises the following steps:

[0036] A. Weigh raw materials by weight: 350 parts of watermelon rind, 200 parts of watermelon flesh, 100 parts of soybean, 50 parts of sesame, 50 parts of hemp, 25 parts of pepper, 50 parts of vegetable oil, 8 parts of salt, 15 parts of minced ginger, garlic 15 parts of powder, 15 parts of brown sugar, 4 parts of citric acid and 200 parts of water.

[0037] B. Pretreatment of soybeans, sesame, and hemp raw materials. Make hemp and sesame into powder and fry them for later use; cook or steam the soybeans, then dry the surface moisture, add brown sugar and stir to mix evenly Carry out fermentation, and the normal temperature fermentation time is 25 days, then dry or dry for standby;

[0038] C. Pretreatment of watermelon raw materials: take fresh watermelon, remove the green hard skin and red scoop of the watermelon rind, wash the watermelon rind and cut it into slices, then dry it, and t...

Embodiment 3

[0045] A kind of preparation method of watermelon sauce, comprises the following steps:

[0046] A. Weigh raw materials by weight: 300 parts of watermelon rind, 150 parts of watermelon flesh, 90 parts of soybean, 38 parts of sesame, 40 parts of hemp, 18 parts of pepper, 40 parts of vegetable oil, 5 parts of table salt, 10 parts of minced ginger, garlic 10 parts of powder, 12 parts of brown sugar, 2 parts of citric acid and 160 parts of water.

[0047] B. Pretreatment of soybeans, sesame, and hemp raw materials, make hemp and sesame into powder and fry them for later use; cook or steam the soybeans, then dry the surface moisture, add brown sugar and stir to mix evenly Carry out fermentation, the normal temperature fermentation time is 23 days, then dry or dry for standby;

[0048] C. Pretreatment of watermelon raw materials: take fresh watermelon, remove the green hard skin and red scoop of the watermelon rind, wash the watermelon rind and cut it into slices, then dry it, and ...

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PUM

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Abstract

The invention relates to the field of food jam processing, in particular to watermelon jam and a making method thereof. The watermelon jam comprises, by weight, 250-350 parts of watermelon peel, 100-200 parts of watermelon pulp, 60-100 parts of soybean, 20-50 parts of sesame, 20-50 parts of cannabis sativa, 10-25 parts of pepper, 25-50 parts of vegetable oil, 2-8 parts of salt, 5-15 parts of fresh smashed ginger, 5-15 parts of smashed garlic, 5-15 parts of brown sugar, 0.5-4 parts of citric acid and 100-200 parts of water. The making method of the watermelon jam comprises the following steps that 1, raw materials are obtained in a weighed mode according to weight; 2, the soybean, the sesame and the cannabis sativa are pre-treated; 3, the watermelon raw materials are pre-treated; 4, slurry is decocted; 5, the watermelon jam is made through mixing; 6, canning, sterilizing and packaging are conducted. The watermelon jam is simple in technology, rich in nutrient and free of preservative, pigment, essence and additive, and the utilization rate of watermelons is increased.

Description

technical field [0001] The invention relates to the field of food jam processing, in particular to a watermelon jam and a preparation method thereof. Background technique [0002] Watermelon (Citrullus lanatus Thunb), which belongs to Cucurbitaceae watermelon species, is one of the top ten fruits in the world and is a very popular seasonal fruit. Watermelon contains a variety of nutrients and beneficial substances needed by the human body. Watermelon is not only nutritious, but also has good medicinal value. Chinese medicine believes that watermelon is "sweet and cold, clears the lungs and stomach, relieves summer heat, relieves restlessness and thirst, relieves alcohol poisoning, treats sore throat, aphtha, and treats fire and poison syndrome." But watermelon has caused a lot of waste in the production and sales process. After people eat watermelon, they habitually discard the watermelon peel, which has caused a great waste of resources. [0003] There are many kinds of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L21/10
Inventor 邹健
Owner 邹健
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