| 摘要 |
PURPOSE: A method for manufacturing fruit-port cutlet sauce is provided to combine the functions of fruits with pork cutlet sauce for improving appearance and flavor of the sauce. CONSTITUTION: Bananas, apples, pineapples, strawberries and grapes are concentrated and pureed for adding into pork cutlet sauce. Apples, pineapples and grapes are squeezed to get concentrated juice. The concentrated puree or the concentrated juice 28-61% is added into pork cutlet sauce with onion juice 2.1-8.2%, mayonnaise 3.8-11.5%, calcium 1-3% and DHA 0.1-2.0% to manufacture fruit pork cutlet-sauce. The sarcocarp of bananas is mixed with white sugar 10%, citric acid 0.2%, and sterilized water 20%, and crushed for sterilizing in a sterilizer at 90deg.C for 10 minutes. The sarcocarp of apples is mixed with white sugar 10%, salt 0.6% and sterilized water 10%, and crushed to sterilize. The sarcocarp of a pineapple is mixed with white sugar 20-30%, salt 0.4% and sterilized water 10%, and crushed to sterilize. Strawberries are mixed with white sugar 30%, malic acid 0.7%, refined salt 0.6% and sterilized water 5%, and crushed to heat at 85-90deg.C for 15 minutes. The grapes are mixed with white sugar 15% and salt 0.5%, and crushed to sterilize in the sterilizer. Each prepared fruit is sealed and refrigerated in a sealing container. |
