Sour and sweet lemon sauce and preparation method thereof

Abstract

The present invention discloses a sour and sweet lemon sauce, and relates to the technical field of food processing, and the lemon sauce is prepared from the following raw materials in parts by weight: 8-10 parts of crystal sugar and 16-20 parts of lemons. The invention also discloses a preparation method of the sour and sweet lemon sauce. The preparation method comprises the following steps: (1) preparing lemons; 2) preparing rock sugar; 3) dissolving; and 4) cooling. According to the invention, the rock sugar is ground into powder, and the rock sugar is completely dissolved in the lemon by heating, so that the effective components of the lemon can be better separated out and fully fused with the rock sugar, the boiling time can be shortened, and the production efficiency can be improved; the lemon sauce can reach an ideal concentrated state at a relatively low temperature through natural cooling, damage to heat-sensitive nutritional ingredients in lemons due to long-time boiling at a high temperature is avoided, the nutritional value and flavor of the lemon sauce are better maintained, and the lemon sauce is sour, sweet, fragrant, smooth and delicious in mouth feel.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a sweet and sour lemon sauce and a preparation method thereof. Background Art

[0002] Lemon is an evergreen small tree of the genus Citrus in the Rutaceae family. It is native to Southeast Asia and is now mainly produced in the United States, Italy, Spain and Greece. Lemon is rich in vitamin C, which has an antioxidant effect. It can help the human body remove free radicals, enhance immunity, promote the synthesis of collagen units, and has a significant promoting effect on skin health and wound healing. Existing lemons are mainly used for juicing and are basically not eaten fresh.

[0003] Sweet and sour jam is a convenient food for picnics and home cooking, and is also one of the filling ingredients for cakes, bread, ice cream and other foods. In order to obtain a good gel form and a long shelf life, the sugar content of traditional jam is generally as high as 60-65%, which makes the taste too sweet and greasy; at the same time, excessive intake of sugar poses a health hazard, so people have gradually reduced their consumption of jam.

[0004] In response to the above problems, a variety of low-sugar jam products have been developed on the market. However, in order to preserve them for a longer period of time, many additives and preservatives are added to the existing low-sugar jam products, which not only destroy the taste but also pose a health hazard.

[0005] Therefore, the applicant has studied and designed a sweet and sour lemon jam based on the characteristics of existing jams, which is fragrant, smooth and delicious with excellent taste. Summary of the invention

[0006] In order to solve the above technical problems, the technical solution provided by the present invention is: a sweet and sour lemon sauce, which is made of the following raw materials in parts by weight: 8 to 10 parts of rock sugar and 16 to 20 parts of lemon.

[0007] Preferably, the lemon sauce is made of the following raw materials in parts by weight: 8 parts of rock sugar and 16 parts of lemon.

[0008] Preferably, the lemon sauce is made of the following raw materials in parts by weight: 10 parts of rock sugar and 20 parts of lemon.

[0009] Preferably, the rock sugar is polycrystalline rock sugar.

[0010] Among them, lemon is the fruit of the Rutaceae plant Citrus aurantium or lemon, which has the effects of promoting body fluid, quenching thirst, soothing the stomach and stabilizing pregnancy. It is often used for stomach heat and body fluid damage, heatstroke and thirst, loss of appetite, abdominal distension, dry cough, and vomiting during pregnancy. Among them, lemon peel tastes sour, spicy, slightly bitter, and warm in nature. It belongs to the spleen and stomach meridians, has the effects of promoting qi, soothing the stomach, and relieving pain. It is often used for spleen and stomach qi stagnation, abdominal distension and pain, and loss of appetite.

[0011] Rock sugar, also known as old rock sugar, earth rock sugar, block rock sugar, etc., is an irregular crystal rock sugar produced by traditional technology. Rock sugar is sweet, mild, non-toxic, and belongs to the lung and spleen meridians. It has the effects of nourishing yin, promoting fluid, moistening the lungs and relieving cough. It is mainly used to replenish qi, harmonize the stomach and moisten the lungs, and relieve cough and phlegm.

[0012] The invention also discloses a method for preparing sweet and sour lemon sauce, which is characterized by comprising the following steps:

[0013] 1) Making lemons: Wash fresh lemons, cut them into 3-5 mm blocks, and weigh the weight of the lemons according to the proportion;

[0014] 2) Making rock sugar: weighing the rock sugar by weight according to the proportion, crushing it into particles with a crusher having a diameter of 5 to 10 mm, and grinding the crushed rock sugar into powder by a grinder;

[0015] 3) Dissolving: Pour the cut lemon into a pot, then add the powdered rock sugar made in step 2, and heat slowly over low heat, stirring constantly during the heating process so that the rock sugar can be evenly dissolved in the lemon;

[0016] 4) Cooling: When the rock sugar is completely dissolved in the lemon, the lemon jam begins to become viscous. Stop heating and let it cool naturally. Stir constantly during the cooling process. Stop stirring after cooling to 20-25℃. The lemon jam is ready.

[0017] Compared with the prior art, the invention has the following advantages: the invention grinds the rock sugar into powder, and completely dissolves the rock sugar in the lemon by heating, so that the effective components of the lemon can be better precipitated and fully integrated with the rock sugar, and the cooking time can be shortened, thereby improving production efficiency; natural cooling enables the lemon sauce to reach an ideal concentrated state at a relatively low temperature, thereby avoiding the destruction of heat-sensitive nutrients in the lemon by long-term cooking at high temperature, thereby better maintaining the nutritional value and flavor of the lemon sauce, and the taste is sour and sweet, fragrant and delicious. Through scientific matching and production technology, the invention enables the lemon sauce to have more prominent nutritional and health care effects, and has the effects of appetizing, sobering up, clearing heat and moistening the throat. DETAILED DESCRIPTION

[0018] Embodiment 1:

[0019] A sweet and sour lemon sauce, which is made from the following raw materials in parts by weight: the lemon sauce is made from the following raw materials in parts by weight: 8 parts of rock sugar and 16 parts of lemons.

[0020] A preferred implementation manner of this embodiment is that the rock sugar is polycrystalline rock sugar.

[0021] Among them, lemon is the fruit of the Rutaceae plant Citrus aurantium or lemon. It has the effects of promoting body fluid, quenching thirst, soothing the stomach and stabilizing pregnancy. It is often used for stomach heat and body fluid damage, heatstroke and thirst, loss of appetite, abdominal distension, dry cough, and vomiting during pregnancy. Lemon peel tastes sour, spicy, slightly bitter, and warm in nature. It belongs to the spleen and stomach meridians. It has the effects of promoting qi, soothing the stomach, and relieving pain. It is often used for spleen and stomach qi stagnation, abdominal distension and pain, and loss of appetite.

[0022] When choosing lemons, choose fresh, ripe lemons. Mature lemons have smooth skins and bright yellow colors. Washing lemons is a critical first step. Since the lemon skin may contain pesticides, wax, and other harmful substances, it needs to be washed thoroughly. You can rinse the lemons under running water while gently rubbing the skin of the lemons with your hands to remove most of the impurities. For lemons with dirty or waxed skins, you can also soak the lemons in water with a small amount of white vinegar for about 10-15 minutes, and then rinse them with clean water. This method can effectively remove wax and residual pesticides.

[0023] After cutting the lemon into appropriate small pieces, remove the lemon seeds and complete the lemon selection and production.

[0024] Rock sugar, also known as old rock sugar, earth rock sugar, block rock sugar, etc., is an irregular crystal rock sugar produced by traditional technology. Rock sugar is sweet, mild, non-toxic, and belongs to the lung and spleen meridians. It has the effects of nourishing yin, promoting fluid, moistening the lungs and relieving cough. It is mainly used to replenish qi, harmonize the stomach and moisten the lungs, and relieve cough and phlegm.

[0025] Polycrystalline rock sugar is made from sugarcane juice that has been crystallized multiple times, retaining more natural ingredients and having a certain sugarcane fragrance. The crystals are irregular in shape and dissolve slightly slower, but retain the natural flavor.

[0026] The invention also discloses a method for preparing sweet and sour lemon sauce, which is characterized by comprising the following steps:

[0027] 1) Making lemons: Wash fresh lemons, cut them into 3-5 mm blocks, and weigh the weight of the lemons according to the proportion;

[0028] 2) Making rock sugar: weighing the rock sugar by weight according to the proportion, crushing it into particles with a crusher having a diameter of 5 to 10 mm, and grinding the crushed rock sugar into powder by a grinder;

[0029] 3) Dissolving: Pour the cut lemon into a pot, then add the powdered rock sugar made in step 2, and heat slowly over low heat, stirring constantly during the heating process so that the rock sugar can be evenly dissolved in the lemon;

[0030] 4) Cooling: When the rock sugar is completely dissolved in the lemon, the lemon jam begins to become viscous. Stop heating and let it cool naturally. Stir constantly during the cooling process. Stop stirring after cooling to 20-25℃. The lemon jam is ready.

[0031] When using, mix the lemon sauce with boiling water and adjust the mixing ratio according to your own taste. This product needs to be refrigerated for fresh storage. This product can sober up quickly after drinking at a dinner party, making it a good dinner party drink.

[0032] Embodiment 2:

[0033] A sweet and sour lemon sauce, which is made from the following raw materials in parts by weight: the lemon sauce is made from the following raw materials in parts by weight: 10 parts of rock sugar and 20 parts of lemon.

[0034] A preferred implementation manner of this embodiment is that the rock sugar is polycrystalline rock sugar.

[0035] Among them, lemon is the fruit of the Rutaceae plant Citrus aurantium or lemon. It has the effects of promoting body fluid, quenching thirst, soothing the stomach and stabilizing pregnancy. It is often used for stomach heat and body fluid damage, heatstroke and thirst, loss of appetite, abdominal distension, dry cough, and vomiting during pregnancy. Lemon peel tastes sour, spicy, slightly bitter, and warm in nature. It belongs to the spleen and stomach meridians. It has the effects of promoting qi, soothing the stomach, and relieving pain. It is often used for spleen and stomach qi stagnation, abdominal distension and pain, and loss of appetite.

[0036] When choosing lemons, choose fresh, ripe lemons. Mature lemons have smooth skins and bright yellow colors. Washing lemons is a critical first step. Since the lemon skin may contain pesticides, wax, and other harmful substances, it needs to be washed thoroughly. You can rinse the lemons under running water while gently rubbing the skin of the lemons with your hands to remove most of the impurities. For lemons with dirty or waxed skins, you can also soak the lemons in water with a small amount of white vinegar for about 10-15 minutes, and then rinse them with clean water. This method can effectively remove wax and residual pesticides.

[0037] After cutting the lemon into appropriate small pieces, remove the lemon seeds and complete the lemon selection and production.

[0038] Rock sugar, also known as old rock sugar, earth rock sugar, block rock sugar, etc., is an irregular crystal rock sugar produced by traditional technology. Rock sugar is sweet, mild, non-toxic, and belongs to the lung and spleen meridians. It has the effects of nourishing yin, promoting fluid, moistening the lungs and relieving cough. It is mainly used to replenish qi, harmonize the stomach and moisten the lungs, and relieve cough and phlegm.

[0039] Polycrystalline rock sugar is made from sugarcane juice that has been crystallized multiple times, retaining more natural ingredients and having a certain sugarcane fragrance. The crystals are irregular in shape and dissolve slightly slower, but retain the natural flavor.

[0040] The invention also discloses a method for preparing sweet and sour lemon sauce, which is characterized by comprising the following steps:

[0041] 1) Making lemons: Wash fresh lemons, cut them into 3-5 mm blocks, and weigh the weight of the lemons according to the proportion;

[0042] 2) Making rock sugar: weighing the rock sugar by weight according to the proportion, crushing it into particles with a crusher having a diameter of 5 to 10 mm, and grinding the crushed rock sugar into powder by a grinder;

[0043] 3) Dissolving: Pour the cut lemon into a pot, then add the powdered rock sugar made in step 2, and heat slowly over low heat, stirring constantly during the heating process so that the rock sugar can be evenly dissolved in the lemon;

[0044] 4) Cooling: When the rock sugar is completely dissolved in the lemon, the lemon jam begins to become viscous. Stop heating and let it cool naturally. Stir constantly during the cooling process. Stop stirring after cooling to 20-25℃. The lemon jam is ready.

[0045] During the specific implementation of the present invention, the sweetness can be increased by adding a small amount of rock sugar during the heating and stirring process according to personal taste. If the personal taste is light, a small amount of lemon can be added during the heating and stirring process for adjustment.

[0046] When using, mix the lemon sauce with boiling water and adjust the mixing ratio according to your own taste. This product needs to be refrigerated for fresh storage. This product can sober up quickly after drinking at a dinner party, making it a good dinner party drink.

[0047] The present invention and its implementation methods are described above, which is not restrictive and is only one of the implementation methods of the present invention. The actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it and do not deviate from the purpose of the invention, they can design structural methods and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A sweet and sour lemon sauce, characterized in that: The lemon sauce is made from the following raw materials in parts by weight: 8 to 10 parts of rock sugar and 16 to 20 parts of lemon.

2. The sweet and sour lemon sauce according to claim 1, characterized in that: The lemon sauce is made from the following raw materials in parts by weight: 8 parts of rock sugar and 16 parts of lemon.

3. The sweet and sour lemon sauce according to claim 2, characterized in that: The lemon sauce is made from the following raw materials in parts by weight: 10 parts of rock sugar and 20 parts of lemon.

4. The sweet and sour lemon sauce according to claim 3, characterized in that: The rock sugar is polycrystalline rock sugar.

5. A method for preparing sweet and sour lemon jam according to any one of claims 1 to 4, characterized in that: The following steps are involved: 1) Making lemons: Wash fresh lemons, cut them into 3-5 mm blocks, and weigh the weight of the lemons according to the proportion; 2) Making rock sugar: weighing the rock sugar by weight according to the proportion, crushing it into particles with a crusher having a diameter of 5 to 10 mm, and grinding the crushed rock sugar into powder by a grinder; 3) Dissolving: Pour the cut lemon into a pot, then add the powdered rock sugar made in step 2, and heat slowly over low heat, stirring constantly during the heating process so that the rock sugar can be evenly dissolved in the lemon; 4) Cooling: When the rock sugar is completely dissolved in the lemon, the lemon jam begins to become viscous. Stop heating and let it cool naturally. Stir constantly during the cooling process. Stop stirring after cooling to 20-25℃. The lemon jam is ready.