Production method L. Cut the ripe, peeled and seedless papaya of 1989 into small pieces of 1 cm square, add 100g o
Production method L. Cut the ripe, peeled and seedless papaya of 1989 into small pieces of 1 cm square, add 100g of water to every 5 oog of papaya, cook for 10- 15 minutes to soften the pulp, and filter with gauze or a 60-mesh sieve.
2. Put the papaya puree and sucrose into aluminum pot or stainless steel pot and cook on the fire. Stir at any time to avoid burning. It is advisable to cook for about 20 minutes-dip the slices in a little papaya sauce, and if the sauce condenses into a flake of about 1 cm at the lower end of the bamboo slices without dripping.
3. Add citric acid to the cooked papaya sauce while it is hot to make it sweet and sour (citric acid can also control the recrystallization of sucrose in addition to seasoning), and add preservative sodium benzoate and stir evenly. If you can eat papaya sauce in 3 ~ 4 days, you can not add sodium benzoate.
4. Wash the discarded jam bottles or ceramic utensils with lids, boil them in boiling water for half an hour, put the cooked papaya jam in the bottle, cool it and seal it (if it is sealed while it is hot, small water drops will be generated on the surface of the jam, thus reducing the sugar content of the sauce surface, which is easy to mold and inconvenient for long-term storage). Bottled jam can be kept in a cool place for one to two months at room temperature, and the shelf life can be extended if it is kept in the refrigerator.
5. Cooked jam Because papaya contains a small amount of pectin, it has a certain coagulation power. If you want to improve the degree of solidification, you can add a proper amount of pectin. If there is no pectin, you can make an emulsion with appropriate amount of starch and add it to jam, but homemade papaya sauce can also be used.
The papaya sauce made from this product is golden in color, fresh and refreshing, moderately sweet and sour, and has a strong papaya flavor. Used to match steamed bread and bread, as stuffing, with unique flavor and style.