Homemade "pineapple sauce"(zi zhi bo luo jiang )

Homemade "pineapple sauce"

Introduction:

"At present, pineapples on the market in Beijing are in the peak season. They are very cheap at the fruit stand outside my residential area. Every day, the peddlers constantly sell them to passers-by. I can't resist the temptation, so I bought two. When I go home, I weigh more than six Jin, but I can't eat them at all. Ha ha, after several days, the pineapples are very soft. If I don't eat them, they will rot away. It's just Saturday when I have a rest, I make pineapples into sauce For breakfast or for dessert. Making pineapple sauce is time-consuming and requires patience. It takes at least two hours for a pot to come down. It needs to be cooked slowly over low heat. There is no preservative in the homemade pineapple jam. You can add sugar according to your taste, and you need to put a very small amount of coagulant in it. Coagulant I use is a little agar powder, other materials are not easy to buy, and the effect is not good. The specific sauce making methods are as follows; "

Production steps:

Step 1: pineapple, maltose, sugar, agar powder, salt.

Step 2: peel the pineapple with a knife.

Step 3: then shovel the black spots under the pineapple skin with a slotted knife (you can use a fruit knife without a slotted knife).

Step 4: cut the pineapple into large pieces, do not use the hard core in the middle.

Step 5: Sprinkle appropriate amount of salt in pineapple, then add water to make light salt water, soak pineapple pieces in light salt water for half an hour.

Step 6: after soaking the pineapple for half an hour, take out the pineapple and put it into the cooking machine (the pineapple soaked in brine need not be cleaned), and then beat the pineapple into pulp with the cooking machine.

Step 7: pour the pineapple pulp into the pot and bring to a boil.

Step 8: pour a little cold water into the agar powder to melt and set aside.

Step 9: Boil the pineapple pulp and put it on the induction cooker.

Step 10: add granulated sugar and maltose, and simmer at 100 ℃.

Step 11: skim the froth when boiling.

Step 12: after boiling for an hour and a half, the pineapple pulp has become thicker.

Step 13: pour the agar water into the pot and stir well, then continue to boil for another 30 minutes.

Step 14: when the water is completely consumed, scoop it up with a spoon and turn off the fire.

Step 15: put it in a container and cool it. Pineapple jam can be used as stuffing or bread.

Materials required:

Pineapples: two, 3000 grams

Maltose: 150g

White sand: 150g

Agar powder: 2G

Salt: 10g

Note: this sauce features: golden color, rich pineapple flavor, moderate sweet and sour taste, fresh and delicious sauce. Warm tips: 1. The cooking time of pineapple sauce can be flexibly controlled. If you cook more, you can cook longer, depending on the quantity. Sweetness can also be controlled according to their own preferences. 2. Agar powder is generally sold in food additive stores, such as chemical stores or food ingredients stores, and large seasoning wholesale markets. Agar powder or agar strips are OK, but not too much. Generally, 1-2 grams of one kilogram of sauce is OK. If it is too much, it will solidify into pieces. I boil the sauce with 3000 grams of two large pineapples to produce 750 grams of sauce. The viscosity of this amount of sauce is basically appropriate, for reference. 3. After the sauce is cooled, stir it again to avoid caking, and then refrigerate it. Take it as you like when you eat it. It's better to put it in a sterilized sealed container. 4. It's better to use induction cooker when cooking sauce. It's not easy to boil at the edge and bottom of the pot. The temperature can be controlled. It's best to use 100 degree gear and 75 degree gear after boiling. Don't rush for success. You can make pineapple pie, tarts, pastries or bread with it, for your reference!

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Zi Zhi Bo Luo Jiang