Preparation method of special-grade Kangle vinegar with mint and lime compound flavor
By combining the composite flavor of mint lime with traditional Kanle vinegar, using raw materials such as violet, passion fruit and mountain lettuce to form a composite flavor during the fermentation process, the problem of single flavor of traditional Kanle vinegar is solved, and a unique and distinctive taste experience is achieved.
Patent Information
- Application Number
- CN202510346683.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-24
- Publication Date
- 2025-05-02
AI Technical Summary
The traditional Kangle vinegar has a single flavor and is difficult to meet consumers' demand for novel and unique tastes.
By combining the mint lime complex flavor with traditional Kangle vinegar, the terpenes of violet basil, the sour aroma of passion fruit and the herbal bitterness of mountain lettuce form a mint lime complex during the fermentation process.
Create a novel and unique taste experience, with a more unique and distinctive flavor, meeting consumers' dual needs for deliciousness and health.
Smart Images
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Figure BDA0005324855000000081
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of edible vinegar brewing, and in particular to a method for preparing a premium Kangle vinegar with a mint-lime composite flavor. Background Art
[0002] Kangle vinegar is a traditional condiment, which is popular among consumers for its unique sweet and sour taste and rich nutritional value. It is usually made from rice and other grains, and is brewed through complex processes such as saccharification, alcohol fermentation, and acetic acid fermentation. Kangle vinegar not only has the effect of enhancing flavor and fragrance, but also promotes gastric juice secretion and enhances digestive function. Moderate consumption can also regulate the body's acid-base balance and enhance immunity.
[0003] With the improvement of people's living standards and the change of consumption concepts, consumers' demand for condiments has become increasingly diversified. Although traditional Kangle vinegar has a unique taste, it is relatively single in flavor and cannot meet consumers' demand for novel and unique tastes. Therefore, developing Kangle vinegar products with new flavors has become an important development direction for the condiment industry. Summary of the invention
[0004] In order to solve the above technical problems, the present application provides a method for preparing special-grade Kangle vinegar with a mint-lime complex flavor. By combining the mint-lime complex flavor with traditional Kangle vinegar, a novel and unique taste experience can be created, bringing a new taste enjoyment to consumers. It can not only be used as a traditional condiment, but also can be used to make various beverages, snacks, etc., further expanding the market space of the product.
[0005] The preparation method of the special-grade Kangle vinegar with a mint-lime composite flavor provided in the present application adopts the following technical scheme: A method for preparing a special-grade Kangle vinegar with a mint-lime composite flavor comprises the following steps: S1. Raw material processing: pre-selecting grains, fillers and leavening agents as raw materials, and subjecting the grains to pre-processing operations such as crushing and cooking to obtain coarse materials for standby use; S2, fermentation stage: adding water to dilute the crude material, adjusting the pH, and then adding calcium chloride, α-amylase, and saccharifying enzyme in sequence to obtain saccharified liquid, and then inoculating the saccharified liquid with yeast for alcohol fermentation to obtain fermentation liquid; S3, vinegar-making stage: the fermented liquid is mixed with the above-mentioned filler and leavening agent to form a solid vinegar unstrained grain, and acetic acid bacteria are introduced to carry out acetic acid fermentation, and after the fermentation is completed, a stock vinegar is obtained; S4, post-processing stage: add sauce to the above-mentioned stock vinegar, stir evenly, filter press to obtain clarified filtrate, sterilize and fill, and obtain; The filler is purple basil leaves and bran, wherein the purple basil leaves account for 1.5-4.2% of the total mass of the filler; the sauce is prepared by stir-frying passion fruit, mountain lettuce shreds and pepper shreds, boiling with water, cooling and filtering.
[0006] By adopting the above technical scheme, the Kangle vinegar prepared by the above process not only retains the sweet and sour taste and rich nutrition of traditional Kangle vinegar, but also incorporates the fresh and complex flavor of mint and lime, making its flavor more unique and layered. At the same time, the preparation process is simple and efficient, the steps are closely connected, the operation is simple, and it is suitable for industrial production. It should be noted that the source of the lime-mint flavor in the present application is not directly dependent on the original ingredients of lime and mint, but rather the refreshing tone provided by the terpene compounds of purple basil, combined with the sour fragrance of passion fruit and the herbal bitterness of mountain lettuce, to form a complex flavor similar to mint-lime through microbial metabolism and chemical reactions during the fermentation process.
[0007] Furthermore, in the step S1, the cereals are a mixture of rice and glutinous rice, wherein the mixing ratio by mass is rice:glutinous rice=73%:27%; during the crushing process, the cereal particles need to be ground to a size of less than 50 meshes.
[0008] By adopting the above technical scheme, rice is rich in starch and can provide sufficient substrate for the subsequent fermentation process; glutinous rice, due to its high viscosity, helps to form a stable structure during the fermentation process, while giving the vinegar liquid a certain consistency and taste; selecting a specific proportion of rice and glutinous rice mixture and crushing it to less than 50 mesh can significantly improve the quality and taste of Kangle vinegar. This processing process not only optimizes the utilization of raw materials, but also improves the fermentation efficiency, laying a solid foundation for the subsequent vinegar-making stage and post-processing stage.
[0009] Furthermore, in the step S2, the addition ratio of the coarse material and water is coarse material: water = 1: (1.8-2.2) in terms of mass ratio.
[0010] Furthermore, in the step S2, the pH adjustment operation is specifically as follows: adding baking soda to control the pH of the mixed solution to 6.0-6.2; adding α-amylase in an amount of 8-15u / g crude material, and adding saccharifying enzyme in an amount of 200-220u / g crude material.
[0011] Furthermore, in the step S2, the inoculation amount of yeast is 0.02-0.10% of the mass of the crude material; and the alcohol content in the fermentation liquid is 7-9%.
[0012] By adopting the above technical scheme, in step S2, measures such as accurately controlling the ratio of crude material to water, adjusting the pH value, adding appropriate amounts of enzyme preparations and yeast inoculation, and controlling the alcohol content can significantly improve the efficiency of the fermentation process and the quality of the product. These measures not only optimize the fermentation conditions, but also improve the utilization rate of the raw materials and the flavor quality of the product.
[0013] Furthermore, in the step S3, the mixing ratio of the fermentation liquid, the filler and the starter is 1:(0.2-0.6):0.02 in terms of mass ratio.
[0014] Furthermore, in step S4, the seasoning sauce is added at a ratio of 1 ml per 250 ml of stock vinegar.
[0015] By adopting the above technical scheme, the mixing ratio of the fermentation liquid, filler and leavening agent and the amount of sauce added can be precisely controlled, which helps to form a just right lime-mint complex flavor, which not only highlights the sourness of the lime and the freshness of the mint, but also maintains the balance and coordination of the overall flavor of the Kangle vinegar.
[0016] Further, the specific preparation method of the sauce is as follows: Remove the passion fruit pulp and set aside; wash the mountain lettuce and cut into thin strips; wash the chili, remove the seeds and cut into thin strips; put the mountain lettuce and chili strips into a cold pan, continue to stir-fry until the pan is hot, then add an appropriate amount of water; now add the passion fruit pulp, stir the ingredients evenly, cook over high heat for 3 minutes, then switch to low heat and continue cooking for 5-10 minutes. After cooking, let it cool and let it cool naturally to room temperature; after it is completely cooled, use gauze to filter out the solid residue to get the sauce.
[0017] By adopting the above technical scheme, after the seasoning sauce is mixed with the original vinegar, a lime-mint composite flavored vinegar with complex layers and rich flavor can be formed. The vinegar not only has a refreshing taste and moderate sweetness and sourness, but also has a fragrant aroma and a long aftertaste, which meets the consumers' dual needs for deliciousness and health. The preparation method is simple and easy, and has broad market application prospects.
[0018] In summary, this application includes the following beneficial effects: 1. The present application provides a novel and unique taste experience by combining the mint-lime compound flavor with traditional Kangle vinegar. This flavor does not directly rely on the original ingredients of lime and mint, but provides a refreshing tone through the terpene compounds of purple basil, combined with the sour fragrance of passion fruit and the herbal bitterness of mountain lettuce. During the fermentation process, a compound flavor similar to mint-lime is formed through microbial metabolism and chemical reactions. This innovative flavor fusion allows Kangle vinegar to not only retain the traditional sweet and sour taste and rich nutrition, but also incorporate the fresh compound flavor of mint-lime, making the flavor more unique and layered; 2. The preparation method of the present application is simple and efficient, the steps are closely connected, and the operation is simple, which ensures the stability and controllability of the preparation process. This efficient preparation method not only improves the production efficiency, but also reduces the production cost, and can realize large-scale industrial production. At the same time, because the Kangle vinegar in the present application has a unique flavor and taste, it can not only be used as a traditional condiment, but also can be used to make various beverages, snacks, etc., further expanding the market space of the product, being able to meet the needs of different consumers, and having broad market application prospects. DETAILED DESCRIPTION
[0019] In order to explain the present invention more clearly, the present invention is further described below in conjunction with preferred embodiments. It should be clear that the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0020] The purpose of the present invention is illustrated by the following examples. The components of the composition are illustrated in parts by weight as a general standard. Unless otherwise specified, for the sake of simplicity, the "parts" described in the examples of the present invention have the same meaning as parts by weight.
[0021] If no specific conditions are specified in the examples, the experiments were carried out under conventional conditions or conditions recommended by the manufacturer. All reagents and instruments used were conventional products that can be purchased commercially unless otherwise specified.
[0022] Performance testing (I) Sensory test 1. Odor evaluation Place the vinegar sample prepared in the above embodiment into a product container, shake the product container gently to fully release the aroma, then bring the container close to the nose and sniff gently, taking care to avoid direct inhalation to prevent irritation of the respiratory tract; Based on the smell, pay attention to whether it has the unique aroma of mint and lime complex flavor, and whether this aroma is integrated with the aroma of traditional Kangle vinegar. The score is based on a 5-point system and is scored by multiple people. The following are the scoring rules. odor score Only the aroma of Kang Le vinegar 1 The mint and lime compound aroma overwhelms the aroma of Kang Le vinegar 2 Only one of the flavors of mint-lime complex and the aroma of Concord vinegar 3 It has a mint-lime complex flavor and the aroma of Kangle vinegar. The multiple smells cannot blend harmoniously and exist separately. 4 It has a mint-lime complex flavor and goes very well with the aroma of Concord vinegar 5
[0023] 2. Taste evaluation Take an appropriate amount of the product samples prepared in the above embodiments and comparative examples in the mouth and gargle gently to fully feel the taste characteristics. Be careful to avoid tasting too much at one time to avoid affecting the taste judgment. According to the taste characteristics tasted, focus on whether the sweet and sour taste is moderate, whether there is a fresh and complex flavor of mint and lime, and whether the taste is soft and the aftertaste is long. The scoring also adopts a 5-point system and adopts a multi-person scoring method. The following is the scoring rules. Taste score Unbalanced sweet and sour taste, no fresh compound flavor of mint and lime, astringent taste and no aftertaste 1 Unbalanced sweet and sour taste, refreshing compound flavor with mint and lime, astringent taste and no aftertaste 2 Moderate sweet and sour taste, fresh complex flavor with mint and lemon, soft taste but no aftertaste 3 Moderate sweet and sour taste, with a refreshing complex flavor of mint and lime, soft taste but short aftertaste 4 Excellent sweet and sour taste, fresh complex flavor with mint and lemon, soft taste and long aftertaste 5
[0024] (II) Physical and chemical properties test The vinegar samples prepared in the above embodiments and comparative examples were tested by titration (sodium hydroxide was used as a titrant) to determine their total acid content. The acetic acid content was preferably between 6% and 7%.
[0025] Preparation Example 1 A sauce is prepared by the following method: taking out passion fruit pulp for later use; washing mountain lettuce and cutting it into thin strips; washing pepper, removing seeds and cutting it into thin strips; putting mountain lettuce strips and pepper strips into a cold pan, continuously stir-frying until the pan is hot, and then adding an appropriate amount of water; then adding passion fruit pulp, stirring the materials evenly, cooking over high heat for 3 minutes, then switching to low heat and continuing to cook for 5-10 minutes, and after cooking, letting it cool and naturally cooling to room temperature; after completely cooling, filtering out solid residues with gauze to obtain the sauce.
[0026] Preparation Example 2 A seasoning sauce is prepared by the following method: clean limes and mint leaves, soak the limes in light salt water for a while and then rinse them, and gently wash the mint leaves and then drain them for later use; cut the limes into pieces for later use; put the processed lime pieces, mint leaves and honey into a blender, mix them evenly, and adjust the acidity to obtain the seasoning sauce.
[0027] Example 1 A special-grade recreational vinegar with a mint-lime composite flavor is prepared by the following method: S1, raw material processing: pre-select a mixture of rice and glutinous rice, wherein the rice accounts for 73% of the total mass of the mixture, grind the mixture until the particle size is less than or equal to 50 mesh, add 10% of water accounting for the total mass of the mixture, and preliminarily cook at 40° C. to obtain a coarse material; S2, fermentation stage: continue to add 1.8 times the mass of the crude material to the crude material obtained in S2 to dilute it, add soda ash, adjust the pH value of the mixed solution to 6.2, then add calcium chloride and α-amylase, and stir at 65°C for 20 minutes, then inactivate after heating, cool to 61°C, add saccharifying enzyme, and continue saccharification for 105 minutes, wherein the addition amount of α-amylase is 8u / g crude material, and the addition amount of saccharifying enzyme is 220u / g crude material to obtain saccharified liquid, wait for the saccharified liquid to cool to 26°C, and then inoculate active dry yeast accounting for 0.02% of the mass of the crude material into the saccharified liquid, then heat to 29°C, and ferment under this condition for 86 hours to obtain a fermented liquid with an alcohol content of 7%-9%; S3, vinegar-making stage: the fermented liquid is mixed with the above-mentioned filler and leavening agent in a mass ratio of 1:0.2:0.02 to form a solid vinegar-dry product, acetic acid bacteria is inoculated, and the inoculation amount is 35% of the total mass of the solid vinegar-dry product, and the fermentation is continued at 29°C for 18h. The fermentation is stopped after the acetic acid content is greater than 6g / 100ml to obtain a stock vinegar, wherein the filler is purple basil leaves and bran, the feeding amount of purple basil leaves is 1.5% of the total mass of the filler, and the leavening agent is bran; S4, post-processing stage: add the sauce to the above-mentioned stock vinegar at a ratio of 1 ml to every 250 ml of stock vinegar, stir evenly, add diatomaceous earth for filter pressing to obtain a clarified filtrate, sterilize and fill it to obtain the sauce prepared by Preparation Example 1.
[0028] Example 2 A premium Kang Le vinegar with a mint-lime composite flavor, which is different from Example 1 in that, in the S4 post-processing stage, the sauce is prepared by Preparation Example 2.
[0029] Example 3 A special-grade Kangle vinegar with a mint-lime composite flavor is different from Example 1 in that, in the S1 raw material processing, the grain is only rice, specifically: pre-selecting rice, crushing the rice until the particle size is less than or equal to 50 meshes, adding 10% water of the total mass of the rice, and preliminarily boiling it at 40° C. to obtain a coarse material.
[0030] Example 4 A special-grade Kangle vinegar with a mint-lime composite flavor is different from Example 1 in that, in the step S2, the addition ratio of coarse material and water is coarse material: water = 1:2.2 according to the mass ratio.
[0031] Example 5 A premium Kang Le vinegar with a mint-lime composite flavor, which is different from Example 1 in that, in the step S2, the amount of alpha-amylase added is 10 u / g of crude material.
[0032] Example 6 A premium Kangle vinegar with a mint-lime composite flavor, which is different from Example 1 in that in the step S2, the amount of saccharifying enzyme added is 200u / g of crude material.
[0033] Example 7 A premium Kang Le vinegar with a mint-lime composite flavor, which is different from Example 1 in that, in the step S2, the inoculation amount of the yeast is 0.06% of the mass of the coarse material.
[0034] Example 8 A special-grade recreational vinegar with a mint-lime composite flavor is different from Example 1 in that, in the step S2, the inoculation amount of the yeast is 0.10% of the mass of the coarse material.
[0035] Example 9 A premium Kang Le vinegar with a mint-lime composite flavor, which is different from Example 1 in that, in the step S3, the mixing ratio of the fermentation liquid, the filler and the leavening agent is 1:0.6:0.02 in terms of mass ratio.
[0036] Referring to the aforementioned performance test, the smell, taste and acetic acid content of the vinegar samples prepared in Examples 1-9 were tested. The test results are shown in the table below, and the average values are taken.
[0037] According to the results shown in the above table, except for the vinegar samples prepared in Examples 2 and 3, the performance test results of all other examples are excellent. These vinegar samples not only retain the sweet and sour taste and rich nutritional value of traditional vinegar, but also successfully integrate the refreshing compound flavor of mint and lime, making the overall flavor more unique, with distinct taste layers and lasting sweetness. In contrast, the acetic acid content in Example 2 is only 5.8%, which fails to meet the design standard of 6-7%, and the performance in smell and taste is relatively poor. Example 2 directly uses lime and mint to make lime mint flavor, but in comparison with When combined with Kangle vinegar, the expected effect was not achieved. This may be because the flavors of lime and mint may be too direct and strong, which conflict with the flavor of Kangle vinegar or cover up the original flavor of Kangle vinegar. Example 1 uses raw materials such as purple basil, passion fruit and mountain lettuce. The flavor components of these raw materials undergo microbial metabolism and chemical reactions during the fermentation process, and are more integrated and coordinated with the basic flavor of vinegar. The terpene compounds of purple basil provide a refreshing tone, and the sour fragrance of passion fruit and the herbal bitterness of mountain lettuce enrich the overall flavor level, forming a complex flavor similar to mint and lime, but without losing the original characteristics of vinegar; Purple basil leaves are rich in linalool and ester chemicals produced by fermentation. These ingredients can be further converted into compounds with a cool feeling through terpene oxidation or esterification reactions, adding a refreshing tone to the product. At the same time, passion fruit is rich in citric acid, which complements the citral in purple basil leaves to simulate the unique sour and fragrant flavor of lime, making the overall taste more vivid and lively. In addition, the bitterness brought by mountain lettuce and the stimulation of peppers cleverly balance the acidity created by passion fruit and purple basil leaves. The bitterness of mountain lettuce not only alleviates the excessive sourness, but also adds a layer of depth to the taste. The stimulation of peppers is like a shot of adrenaline, enhancing the refreshing perception of the overall flavor, making the flavor experience of the product richer and more three-dimensional. The vinegar sample in Example 3, although performing well, still had a slight decline in odor and taste. This comparison result shows that when selecting raw materials, composite grains can bring better flavor and taste performance than single grains.
[0038] Example 10 A premium Kang Le vinegar with a mint-lime composite flavor, which is different from Example 1 in that, in the step S4, 1 ml of sauce is added to every 500 ml of stock vinegar.
[0039] Embodiment 11 A special-grade Kangle vinegar with a mint-lime composite flavor is different from Example 1 in that, in the step S4, 1 ml of sauce is added to every 100 ml of stock vinegar.
[0040] Comparative Example 1 A special-grade recreational vinegar with a mint-lime composite flavor is different from Example 1 in that the filler is purple basil leaves and bran, wherein the amount of purple basil leaves added is 1% of the total mass of the filler.
[0041] Comparative Example 2 A premium Kang Le vinegar with a mint-lime composite flavor, which is different from Example 1 in that the filler is purple basil leaves and bran, wherein the amount of purple basil leaves added is 4.2% of the total mass of the filler.
[0042] Comparative Example 3 A special-grade Kangle vinegar with a mint-lime composite flavor, which is different from Example 1 in that: The filler is bran; the sauce is prepared by stir-frying purple basil leaves, passion fruit, mountain lettuce shreds and chili shreds, adding water to boil, cooling and filtering, and the specific preparation method is as follows: taking out the passion fruit pulp for later use; washing the mountain lettuce and cutting it into thin shreds; washing the chili, removing the seeds and cutting it into thin shreds; putting the mountain lettuce shreds and chili shreds into a cold pan, continuing to stir-fry until the pan is hot, and then adding an appropriate amount of water; at this time, adding the passion fruit pulp and purple basil leaves, stirring the materials evenly, cooking over high heat for 3 minutes, then turning to low heat and continuing to cook for 5-10 minutes, and after cooking, letting it cool and naturally cooling to room temperature; after it is completely cooled, using gauze to filter out solid residues to obtain the sauce.
[0043] Referring to the aforementioned performance test, the smell, taste and acetic acid content of the vinegar samples prepared in the above Examples 10-11 and Comparative Examples 1-3 were tested. The test results are shown in the table below, and the average values are taken.
[0044] As can be seen from the table above, when the proportion of stock vinegar and sauce changes, the smell and taste of the finished vinegar are greatly affected. Therefore, the optimal proportion of stock vinegar and sauce is to add 1 ml of sauce to every 250 ml of stock vinegar. At the same time, the proportion of purple basil leaves to the total mass of the filling material also shows an impact on the taste quality of the finished vinegar, so the optimal proportion should be in the range of 1.5-4.2%.
[0045] The above are all modifications without creative contribution or solutions that obviously constitute technical inspiration that can be made to the present embodiment as needed by technical personnel in this field after reading this specification, but they should be protected by patent law as long as they are within the scope of the claims of this application.
Claims
1. A method for preparing premium Kangle vinegar with a mint-lime composite flavor, characterized in that: The following steps are involved: S1. Raw material processing: pre-selecting grains, fillers and leavening agents as raw materials, and subjecting the grains to pre-processing operations such as crushing and cooking to obtain coarse materials for standby use; S2, fermentation stage: adding water to dilute the crude material, adjusting the pH, and then adding calcium chloride, α-amylase, and saccharifying enzyme in sequence to obtain saccharified liquid, and then inoculating the saccharified liquid with yeast for alcohol fermentation to obtain fermentation liquid; S3, vinegar-making stage: the fermented liquid is mixed with the above-mentioned filler and leavening agent to form a solid vinegar unstrained grain, and acetic acid bacteria are introduced to carry out acetic acid fermentation, and after the fermentation is completed, a stock vinegar is obtained; S4, post-processing stage: add sauce to the above-mentioned stock vinegar, stir evenly, filter press to obtain clarified filtrate, sterilize and fill, and obtain; The filler is purple basil leaves and bran, wherein the amount of purple basil leaves is 1.5-4.2% of the total mass of the filler; the sauce is prepared by stir-frying passion fruit, mountain lettuce shreds and chili shreds, boiling with water, cooling and filtering.
2. The method for preparing the special-grade Kangle vinegar with a mint-lime composite flavor according to claim 1, characterized in that: In the step S1, the cereals are a mixture of rice and glutinous rice, wherein the mixing ratio is rice: glutinous rice = 73%: 27% by mass; during the pulverization process, the cereal particles need to be ground to a size of less than 50 meshes.
3. The method for preparing the special-grade Kangle vinegar with a mint-lime composite flavor according to claim 1, characterized in that: In the step S2, the addition ratio of the coarse material and water is coarse material: water = 1: (1.8-2.2) in terms of mass ratio.
4. The method for preparing the special-grade Kangle vinegar with a mint-lime composite flavor according to claim 1, characterized in that: In the step S2, the pH adjustment operation is specifically as follows: adding baking soda to control the pH of the mixed solution to 6.0-6.2; adding α-amylase in an amount of 8-15 u / g of crude material, and adding saccharifying enzyme in an amount of 200-220 u / g of crude material.
5. The method for preparing the special-grade Kangle vinegar with a mint-lime composite flavor according to claim 1, characterized in that: In the step S2, the inoculation amount of yeast is 0.02-0.10% of the mass of the crude material; and the alcohol content in the fermentation liquid is 7-9%.
6. The method for preparing the special-grade Kangle vinegar with a mint-lime composite flavor according to claim 1, characterized in that: In the step S3, the mixing ratio of the fermentation liquid, the filler and the starter is 1:(0.2-0.6):0.02 by mass.
7. The method for preparing the special-grade Kangle vinegar with a mint-lime composite flavor according to claim 1, characterized in that: In step S4, the seasoning sauce is added at a ratio of 1 ml per 250 ml of the stock vinegar.
8. The method for preparing the special-grade Kangle vinegar with a mint-lime composite flavor according to claim 1, characterized in that: The specific preparation method of the sauce is as follows: Remove the passion fruit pulp and set aside; wash the mountain lettuce and cut into thin strips; wash the chili, remove the seeds and cut into thin strips; put the mountain lettuce and chili strips into a cold pan, continue to stir-fry until the pan is hot, then add an appropriate amount of water; now add the passion fruit pulp, stir the ingredients evenly, cook over high heat for 3 minutes, then switch to low heat and continue cooking for 5-10 minutes. After cooking, let it cool and let it cool naturally to room temperature; after it is completely cooled, use gauze to filter out the solid residue to get the sauce.