Tips for making papaya sauce: papaya is a kind of fruit, which is also very common in our life. Its soft and delicate taste and nutritional value are deeply loved by people. Next, let's take a look at the tips of papaya sauce.
Making Skills of Papaya Sauce 1 Papaya is a favorite fruit of many women. The meat is tender and sweet, which can enhance breast and beauty, regulate female endocrine and delay body aging. Papaya can be eaten without matching, and the eating effect is excellent. There are many ways to eat. In addition to eating directly, it can also be made into various desserts, and can also be made into papaya sauce for people to eat. Today, I will introduce you to the practices and tips of papaya sauce, so that you can easily learn to make papaya sauce.
How to make papaya sauce
1. When making papaya sauce, you need to prepare two cooked papaya, 200 grams of milk and appropriate amount of rock sugar, as well as a stainless steel pot or non-stick pan and a relatively large sealed glass bottle. Put the prepared papaya under running water, rinse its surface with clear water, and dry the water for later use.
2. After washing, peel off the skin of papaya, then cut it from the middle, dig out the seeds inside with a small spoon, cut the papaya pulp into pieces, put it into a cooking machine with milk, let the cooking machine work and grind it into a clay figurine.
3. After taking out the mushy papaya pulp, put it in a clean bowl and add the prepared rock sugar for pickling. When the crystal sugar is completely melted, put the papaya pulp into a prepared non-stick pot and heat it to boil, then simmer it slowly with low fire, stirring frequently during the boiling process, and turn off the heat after the papaya pulp in the pot is cooked into a thick orange-red sauce. Cooling and bottling. At this time, the papaya sauce is ready and can be taken out at any time.
Making skills of papaya sauce
When some people want to make papaya sauce, they feel that there is no cooking machine at home and they don't know how to do it.
In fact, when papaya is completely cooked, its pulp is soft. When you use it to make papaya sauce, you should remove the wheat skin, remove the seeds inside, cut its pulp into pieces and press it into your shape with a hard spoon or shovel. You can also chop it with a knife and then add rock sugar to marinate it.
After pickling, it can also be cooked in a pot to make a particularly successful papaya sauce.
Tips for the practice of papaya sauce 2 Papaya is nutritious. Besides glucose, fructose and vitamins, it also contains protease lignin which can help the human body digest. Mature papaya is golden yellow or fleshy red, and its flesh is fragrant, tender and juicy. Raw food is delicious, and candied jam juice is even better. It is not difficult to make papaya sauce at home, just use ordinary cookers.
1. Raw material formula: papaya 1 kg, sucrose 0.5 kg, citric acid 10 g, sodium benzoate 1 g, pectin powder 5 g (unnecessary).
2. Production method:
(1) Cut the papaya matured in 1989, peel and remove seeds, cut it into small pieces 1 cm square, add 200 grams of water to each kilogram of papaya, boil it for 10 ~ 15 minutes to soften the pulp, and filter it into mud with gauze or a 60-mesh sieve.
(2) Put the papaya puree and sucrose in aluminum pot or stainless steel pot, put them on the fire and boil them, and stir them at any time to avoid burning; Boil for about 20 minutes, and dip one slice in papaya sauce. If the sauce condenses into a piece of about 1 cm at the lower end of the bamboo chips without dripping, it will be fine.
(3) Add citric acid to the cooked papaya sauce while it is hot to make it sweet and sour (besides seasoning, citric acid can also control the recrystallization of sucrose), and at the same time 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 into the bottles, and seal them after cooling (if the jam is sealed while it is hot, small water drops will be produced on the surface, thus reducing the sugar content of the sauce surface, which is easy to be moldy and inconvenient for long-term storage). Bottled jam can be stored in the shade at room temperature for 1 ~ 2 months, and the shelf life can be extended if it is stored in the refrigerator.
(5) The boiled jam contains a small amount of pectin, so it has a certain coagulating 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.
3. Product features: Papaya sauce is golden in color, tender, smooth and refreshing, moderately sweet and sour, and has a strong papaya fragrance. Used to match steamed bread and bread, as stuffing, it has a unique flavor and style.