TWI829214B - Jinsha bitter melon sauce and its preparation method - Google Patents

Abstract

一種金沙苦瓜醬及其製作方法，主要係選用產地直送的新鮮苦瓜，其經過製備、油炸脫水、配料製備、混合、調味及高溫填充等步驟後，完成一金沙苦瓜醬成品，藉此，提供一種能使味道具有更豐富的風味層次，且改變苦瓜的苦味，讓消費者更能接受，且創作出苦瓜食材運用的新口感。A kind of Jinsha bitter melon sauce and its production method mainly uses fresh bitter melon directly sent from the production area. After the steps of preparation, frying and dehydration, ingredient preparation, mixing, seasoning and high-temperature filling, a Jinsha bitter melon sauce is completed, thereby providing One can make the taste have a richer flavor level, change the bitterness of bitter melon, make it more acceptable to consumers, and create a new taste of bitter melon ingredients.

Description

金沙苦瓜醬及其製作方法Jinsha bitter melon sauce and its preparation method

本發明隸屬一種食用醬菜之技術領域，具體而言係指一種金沙苦瓜醬及其製作方法，藉以能提供新的食用模式及食材風味。The present invention belongs to the technical field of edible pickles, and specifically refers to a Jinsha bitter melon sauce and a production method thereof, thereby providing new eating patterns and food flavor.

按，苦瓜〔學名：Momordica charantia〕又名涼瓜、半生瓜，是葫蘆科植物，由營養分析表明，苦瓜富含碳水化合物、蛋白質、纖維、維生素和礦物質，粗蛋白含量〔每公斤11.4 公克至20.9 公克〕也高於番茄和黃瓜，是瓜類中營養價值最高的。除此之外，苦瓜也富含豐富的植物抗氧化劑：花青素〔Anthocyanin〕）、胡蘿蔔素〔Carotene〕、苦瓜素〔Charantin〕、類黃酮〔Flavonoids〕、槲皮素〔Quercetin〕、木犀草素〔Luteolin〕、甾醇〔Sitosterol〕、多角甾醇〔Daucosterol〕、萜類化合物〔Terpenoids〕，以及抗氧化性著稱的葫蘆烷類三萜化合物；According to reports, bitter melon [scientific name: Momordica charantia], also known as cold melon and semi-raw melon, is a plant in the Cucurbitaceae family. Nutritional analysis shows that bitter melon is rich in carbohydrates, protein, fiber, vitamins and minerals, with a crude protein content of 11.4 grams per kilogram. to 20.9 grams] is also higher than tomatoes and cucumbers, and has the highest nutritional value among melons. In addition, bitter melon is also rich in plant antioxidants: Anthocyanin, Carotene, Charantin, Flavonoids, Quercetin, and Mignonette Luteolin, Sitosterol, Daucosterol, Terpenoids, and cucurbitane triterpenoids, which are known for their antioxidant properties;

且根據古籍及研究顯示，苦瓜中的苦瓜素被譽為「脂肪殺手」能使攝取脂肪和多糖減少。且苦瓜中的苦瓜皂甘〔又稱皂甙〕，具有降血糖、降血脂、抗腫瘤、預防骨質疏鬆、調節內分泌、抗氧化、抗菌以及提高人體免疫力等藥用和保健功能。且苦瓜的維生素C含量很高，具有預防壞血病、保護細胞膜、防止動脈粥樣硬化、提高機體應激能力、保護心臟等作用。According to ancient books and research, the charantin in bitter melon is known as the "fat killer" and can reduce the intake of fat and polysaccharides. The bitter melon saponin (also known as saponin) in bitter melon has medicinal and health-care functions such as lowering blood sugar, lowering blood lipids, anti-tumor, preventing osteoporosis, regulating endocrine, antioxidant, antibacterial, and improving human immunity. Bitter melon has a high vitamin C content, which can prevent scurvy, protect cell membranes, prevent atherosclerosis, improve the body's stress ability, and protect the heart.

因此，苦瓜有「瓜中之王」美譽，產季在六月至隔年三月的苦瓜，是夏季常常食用的一種蔬菜。雖然苦瓜的營養成分豐富，但因嘗起來有苦味造成很多人不太敢嘗試，不過苦瓜料理豐富多樣，除了常見的涼拌、炖煮、悶燒、清炒外，甚至也有人佐以鹹蛋快炒，由於鹹蛋中蛋白質、脂肪質、碳水化合物、鈣、磷、鐵的含量豐富，再加上其味美，兩者相佐不僅可去除苦瓜的苦味，且能創造多層次的口覺，再加上鹹淡適中十分下飯，近來吸引很多人的喜愛。Therefore, bitter melon is known as the "King of Melons". The bitter melon is produced from June to March and is a vegetable often eaten in summer. Although bitter melon is rich in nutrients, many people are hesitant to try it because of its bitter taste. However, there are many kinds of bitter melon dishes. In addition to the common cold, stewed, simmered, and stir-fried, some people even serve it with salted egg noodles. Fried, due to the rich content of protein, fat, carbohydrate, calcium, phosphorus and iron in salted eggs, coupled with its delicious taste, the combination of the two can not only remove the bitterness of bitter melon, but also create a multi-layered taste. In addition, it is moderately salty and goes well with rice, and it has attracted many people's favorites recently.

鹹蛋苦瓜〔亦稱金沙苦瓜〕一直是家喻戶曉的一道客家名菜，鹹蛋黃與苦瓜的搭配使消費者享受這樣的風味，雖然有些消費者不太懼怕苦瓜味但還是有部分消費者無法接受苦瓜直接入口所帶來的苦味，若要讓此搭配的美味讓更廣泛的消費者接受，故如何解決前述問題，係業界所亟待開發者。Salted egg balsam pear (also known as Jinsha balsam pear) has always been a well-known Hakka dish. The combination of salted egg yolk and bitter melon allows consumers to enjoy this flavor. Although some consumers are not afraid of the taste of bitter melon, there are still some consumers who cannot accept bitter melon. The bitter taste brought by direct consumption is an urgent need in the industry to solve the above problems if the delicious taste of this combination is to be accepted by a wider range of consumers.

有鑑於此，本發明人秉持多年該相關行業之豐富設計開發及實際製作的經驗，加以研究創作，終於成功開發出一種金沙苦瓜醬及其製作方法，以期達到創造新口感及更佳食用價值之目的。In view of this, the inventor has relied on many years of rich experience in design, development and actual production in this related industry, conducted research and creation, and finally successfully developed a Jinsha Bitter Melon Sauce and its production method, in order to achieve the goal of creating a new taste and better edible value. Purpose.

因此，本發明之主要目的，係在提供一種金沙苦瓜醬及其製作方法，藉以能提供一種苦瓜食用的新概念，並能改變苦瓜的苦味，並且使味道層次具有更豐富的風味，讓消費者更能接受者。Therefore, the main purpose of the present invention is to provide a Jinsha bitter melon sauce and a production method thereof, thereby providing a new concept of eating bitter melon, changing the bitter taste of bitter melon, and making the taste level richer in flavor, allowing consumers to More receptive.

本發明之次一主要目的，係在提供一種金沙苦瓜醬及其製作方法，其能創作苦瓜食材的新口感，而能增進其食用價值。The second main purpose of the present invention is to provide a Jinsha bitter melon sauce and a production method thereof, which can create a new taste of bitter melon ingredients and increase their edible value.

基於此，本發明主要係透過下列的技術手段，來實現前述之目的及其功效，其步驟包含有：Based on this, the present invention mainly achieves the aforementioned objectives and effects through the following technical means. The steps include:

a) 苦瓜製備：將苦瓜去籽後一半進行刨片成苦瓜片，另一半打成不兑水之苦瓜泥；a) Preparation of bitter melon: remove the seeds and slice half of the bitter melon into slices, beat the other half into bitter melon puree without adding water;

b)  油炸脫水：將刨片後之苦瓜片進行油炸備用；b) Frying and dehydration: fry the sliced bitter melon slices and set aside;

c) 配料製備：將鹹蛋黃加入米酒並進行烤熟再細碎備用，且另準備洋蔥、紅蘿蔔及蒜頭碎粒備用；c) Ingredients preparation: Add salted egg yolk to rice wine and roast until cooked, then finely chop and set aside. Also prepare chopped onions, carrots and garlic for later use;

d) 混合：將前述配料依序倒入油炸後之苦瓜片進行混合拌炒；d) Mixing: Pour the above ingredients into the fried bitter melon slices in order, mix and stir-fry;

e)調味：將拌勻之調味料加入經拌炒後之苦瓜片進行拌炒；以及e) Seasoning: Add the mixed seasoning to the stir-fried bitter melon slices and stir-fry; and

f)　高溫填充。f) High temperature filling.

藉此，透過上述技術手段的具體實現，使得本發明金沙苦瓜醬及其製作方法，可利用不同的加工方式使苦瓜本身改變苦味在口中釋放的速度，且苦瓜透過低溫油炸後，風味濃郁且在咀嚼後苦味才較明顯並帶著甘甜味，將鹹蛋黃與油炸過後的苦瓜加入苦瓜泥與調味料油炒至風味濃縮，使金黃的醬色中帶點鹹蛋黃的紅油，可在烹調鹹蛋苦瓜時加入或在金沙杏鮑菇等鹹蛋黃料理中加入都能增添鹹蛋苦瓜正面感受的風味，也是拌飯、麵主食或與零食搭配的美味醬料，讓人一吃就知道是苦瓜鹹蛋風味，藉以能使味道具有更豐富的風味層次，且改變苦瓜的苦味，讓消費者更能接受者，並能創作出苦瓜食材運用的新口感，而能增進其食用價值，從而增加產品的附加價值，並提升其經濟效益。Therefore, through the specific implementation of the above technical means, the Jinsha Bitter Melon Sauce and its production method of the present invention can use different processing methods to change the speed at which the bitterness is released in the mouth, and the bitter melon has a rich and rich flavor after being fried at low temperature. The bitterness becomes more obvious after chewing and the sweetness is added. Add the salted egg yolk and fried bitter melon into the bitter melon puree and seasoning oil and stir-fry until the flavor is concentrated, making the golden sauce color with a little salty egg yolk red oil, which can be used in cooking Adding salted egg bitter melon when cooking or adding it to salted egg yolk dishes such as golden oyster mushroom can add a positive flavor of salted egg bitter melon. It is also a delicious sauce for bibimbap, noodle dishes or paired with snacks. People will know it as soon as they eat it. The salted egg flavor of bitter melon can make the taste richer and change the bitterness of bitter melon, making it more acceptable to consumers. It can also create a new taste of bitter melon ingredients, which can increase its edible value and thus increase The added value of the product and enhance its economic benefits.

且本創作並利用下列的技術手段，進一步實現前述之目的及功效；諸如：Furthermore, this invention uses the following technical means to further achieve the aforementioned purposes and effects; such as:

所述之步驟a中選用新鮮的5公斤苦瓜，於進行去籽後，將其中2.5公斤的苦瓜刨片成苦瓜片，且將另外2.5公斤的苦瓜直接打成泥。In step a, 5 kilograms of fresh bitter melon are selected. After removing the seeds, 2.5 kilograms of the bitter melon are sliced into bitter melon slices, and the other 2.5 kilograms of the bitter melon are directly pureed.

所述之步驟b中將刨片之苦瓜片以沙拉油120度溫度、恆溫油炸1小時。In step b, fry the sliced bitter melon slices in salad oil at a temperature of 120 degrees and constant temperature for 1 hour.

所述之步驟c中選用鹹蛋黃、蒜頭、洋蔥及紅蘿蔔為配料。In step c, salted egg yolk, garlic, onion and carrot are selected as ingredients.

所述之步驟c中將鹹蛋黃200粒浸泡於600毫升之料理米酒中0.5小時，之後將鹹蛋黃與料理米酒放入烤箱以150度、15分鐘烤至鹹蛋黃熟透流油，接著將烤熟後的鹹蛋黃細碎，另外將蒜頭打碎絞成平均顆粒小於0.1公分之蒜末，再者將洋蔥600公克切成長度6公分、寬度小於0.3公分之細絲，且以5公升沙拉油、120度油炸至金黃色備用，另準備紅蘿蔔6公斤切成約0.3公分顆粒。In step c, soak 200 salted egg yolks in 600 ml of cooking rice wine for 0.5 hours, then put the salted egg yolks and cooking rice wine into the oven and bake them at 150 degrees for 15 minutes until the salted egg yolks are cooked and oily, and then bake them. Finely chop the cooked salted egg yolk, and mince the garlic into minced garlic with an average particle size of less than 0.1 cm. Cut 600 grams of onions into thin strips with a length of 6 cm and a width of less than 0.3 cm. Add 5 liters of salad oil, Fry at 120 degrees until golden brown and set aside. Prepare 6 kg of carrots and cut into approximately 0.3 cm pieces.

所述之步驟d中將紅蘿蔔碎粒倒入150-170度的沙拉油拌炒40～70分鐘，接著倒入2.5公斤的苦瓜泥拌炒1～1.5個小時，之後將蒜末倒入一起拌炒30～50分鐘，緊接著依序加入前述經油炸後之洋蔥、豬油1公斤、奶油1公斤、鹹蛋黃粉末後再加入料理米酒1.2公升後持續以100～120度拌炒1～1.5小時混合。In step d, pour the chopped carrots into salad oil at 150-170 degrees and stir-fry for 40-70 minutes, then pour in 2.5 kg of bitter melon puree and stir-fry for 1 to 1.5 hours, and then add the minced garlic together. Stir-fry for 30 to 50 minutes, then add the fried onions, 1 kg of lard, 1 kg of butter, and salted egg yolk powder in sequence, then add 1.2 liters of cooking rice wine, and continue to stir-fry at 100 to 120 degrees for 1 to 1.5 hours to mix.

所述之步驟e中選用麥芽糖、味精、雞粉、香油、鹽巴作為調味料混合拌勻後，加入前述苦瓜片後持續拌炒40～70分鐘。In step e, maltose, monosodium glutamate, chicken powder, sesame oil, and salt are used as seasonings, mix well, add the aforementioned bitter melon slices, and continue to stir-fry for 40 to 70 minutes.

所述之步驟e中調味料之麥芽糖為1公斤、味精為60公克、雞粉為120公克、香油為750毫升及鹽巴為120公克。The seasoning ingredients in step e include 1 kilogram of maltose, 60 grams of MSG, 120 grams of chicken powder, 750 ml of sesame oil and 120 grams of salt.

所述之金沙苦瓜醬，係包含有如請求項1至8中任一項所述之金沙苦瓜醬製作方法所製成的金沙苦瓜醬。The described Jinsha Bitter Melon Sauce includes the Jinsha Bitter Melon Sauce made by the method for making the Jinsha Bitter Melon Sauce described in any one of claims 1 to 8.

為使　貴審查委員能進一步了解本發明的構成、特徵及其他目的，以下乃舉本發明之若干較佳實施例，並配合圖式詳細說明如後，同時讓熟悉該項技術領域者能夠具體實施。In order to enable you, the examining committee, to further understand the composition, characteristics and other objects of the present invention, here are some preferred embodiments of the present invention, which are described in detail with the accompanying drawings, and at the same time, to enable those familiar with the technical field to implement them specifically. .

本發明係一種金沙苦瓜醬及其製作方法，隨附圖例示之本發明的具體實施例及其構件中，所有關於前與後、左與右、頂部與底部、上部與下部、以及水平與垂直的參考，僅用於方便進行描述，並非限制本發明，亦非將其構件限制於任何位置或空間方向。圖式與說明書中所指定的尺寸，當可在不離開本發明之申請專利範圍內，根據本發明之設計與需求而進行變化。The present invention is a kind of Jinsha bitter melon sauce and its making method. Among the specific embodiments of the present invention and its components shown in the accompanying drawings, all aspects of front and back, left and right, top and bottom, upper and lower parts, and horizontal and vertical The reference is only for convenience of description and does not limit the invention, nor does it limit its components to any position or spatial direction. The dimensions specified in the drawings and description may be changed according to the design and requirements of the present invention without departing from the patentable scope of the present invention.

而本發明金沙苦瓜醬製作方法係如第一圖所示，其包含有下列步驟： a) 苦瓜製備-將苦瓜去籽後一半進行刨片成苦瓜片，另一半打成不兑水之苦瓜泥； b)油炸脫水-將刨片後之苦瓜片進行油炸備用； c) 配料製備-將鹹蛋黃加入米酒並進行烤熟再細碎備用，且另準備洋蔥、紅蘿蔔及蒜頭碎粒備用； d) 混合-將前述配料依序倒入油炸後之苦瓜片進行混合拌炒； e)調味-將拌勻之調味料加入經拌炒後之苦瓜片進行拌炒； f)高溫填充-將拌炒完成之金沙苦瓜醬成品裝罐填充。 The preparation method of Jinsha Bitter Melon Sauce of the present invention is as shown in the first figure, which includes the following steps: a) Preparation of bitter melon - remove the seeds and slice half of the bitter melon into slices, and beat the other half into bitter melon puree without adding water; b) Frying and dehydration - fry the sliced bitter melon slices and set aside; c) Preparation of ingredients - Add salted egg yolks to rice wine and roast until cooked, then finely chop and set aside. Also prepare chopped onions, carrots and garlic for later use; d) Mixing - Pour the above ingredients into the fried bitter melon slices in order, mix and stir-fry; e) Seasoning - add the seasoning mix well to the stir-fried bitter melon slices and stir-fry; f) High-temperature filling - the finished Jinsha Bitter Melon Sauce that has been stir-fried can be filled.

至於本發明金沙苦瓜醬於實際製作時，請參閱第一圖所示，係先取得新鮮苦瓜，而主要選用產地直送的新鮮苦瓜，如台中新社崑山社區所產之苦瓜每逢產季尖峰，色澤純白光亮、果肉飽滿厚實，風味苦甘帶些清甜。As for the actual production of Jinsha Bitter Melon Sauce of the present invention, as shown in the first figure, fresh bitter melon is obtained first, and fresh bitter melon directly sent from the producing area is mainly used. For example, the bitter melon produced in the Kunshan Community of Taichung Xinshe is at the peak of the production season. The color is pure white and bright, the flesh is plump and thick, and the flavor is bitter-sweet with a touch of sweetness.

a)苦瓜製備：將苦瓜去籽後一半進行刨片成苦瓜片，另一半打成不兑水之苦瓜泥，其係選用新鮮的5公斤苦瓜，將其中2.5公斤的苦瓜刨片成苦瓜片，且將另外2.5公斤的苦瓜不兑水直接打成泥；a) Preparation of bitter melon: After removing the seeds, half of the bitter melon is sliced into bitter melon slices, and the other half is made into bitter melon puree without adding water. For this method, 5 kg of fresh bitter melon is used, and 2.5 kg of the bitter melon is sliced into bitter melon slices. And beat another 2.5 kilograms of bitter melon directly into puree without adding water;

b)油炸脫水：將刨片後之苦瓜片油炸備用，其係將刨片之苦瓜片以沙拉油120度溫度、恆溫油炸1小時，使得苦瓜片進行脫水、且呈現焦糖色後備用；b) Frying and dehydration: Fry the sliced bitter melon slices for later use. The sliced bitter melon slices are fried in salad oil at 120 degrees for 1 hour at a constant temperature, so that the bitter melon slices are dehydrated and turn into caramel color for later use. ;

c)配料製備：將鹹蛋黃加入米酒進行烤熟細碎備用，且另準備洋蔥、紅蘿蔔及蒜頭碎粒備用，其係選用鹹蛋黃、蒜頭、洋蔥及紅蘿蔔為配料，首先將鹹蛋黃200粒浸泡於600毫升之常溫料理米酒中0.5小時，之後將鹹蛋黃與料理米酒送進烤箱，以150度、15分鐘烤至鹹蛋黃熟透流油，接著以調理機將烤熟後的鹹蛋黃細碎，另外將蒜頭打碎絞成0.1公分大小之顆粒備用，再者，準備600公克洋蔥切成長度6公分、寬度小於0.3公分之細絲，再將前述絲狀洋蔥以5公升沙拉油、120度油炸至金黃色備用，最後準備6公斤紅蘿蔔切成約0.3公分顆粒備用；c) Preparation of ingredients: Add salted egg yolks to rice wine and roast until finely chopped. Prepare onions, carrots and garlic diced for later use. Salted egg yolks, garlic, onions and carrots are used as ingredients. First, add 200 salted egg yolks. Soak in 600 ml of room-temperature cooking rice wine for 0.5 hours, then put the salted egg yolk and cooking rice wine into the oven, bake at 150 degrees for 15 minutes until the salted egg yolk is cooked and oily, then use a food processor to finely chop the baked salted egg yolk In addition, crush the garlic into 0.1 cm-sized particles and set aside. Furthermore, prepare 600 grams of onions and cut them into thin strips with a length of 6 cm and a width of less than 0.3 cm. Then cut the aforementioned silk-shaped onions into 5 liters of salad oil and 120 degrees. Fry until golden brown and set aside. Finally, prepare 6 kilograms of carrots and cut them into about 0.3 cm pieces; set aside;

d)混合：將前述配料依序倒入經油炸後之苦瓜片混合拌炒，其係先將前述備用之紅蘿蔔碎倒入150-170度的沙拉油拌炒40～70分鐘，接著倒入2.5公斤的苦瓜泥拌炒1～1.5個小時，之後將蒜末倒入一起拌炒30～50分鐘，緊接著依序加入前述油炸後洋蔥、豬油1公斤、奶油1公斤、鹹蛋黃粉末後加入料理米酒1.2公升後持續以100～120度拌炒1～1.5小時混合；d) Mixing: Pour the aforementioned ingredients into the fried bitter melon slices in order, mix and stir-fry. First, pour the aforementioned reserved chopped carrots into 150-170 degree salad oil, stir-fry for 40-70 minutes, and then pour Add 2.5kg of bitter melon puree and stir-fry for 1 to 1.5 hours. Then add the minced garlic and stir-fry for 30 to 50 minutes. Then add the fried onions, 1kg of lard, 1kg of butter, and salted egg yolk in order. After powdering, add 1.2 liters of cooking rice wine and continue to stir-fry at 100 to 120 degrees for 1 to 1.5 hours to mix;

e)調味：將拌勻之調味料加入拌炒後之苦瓜片進行拌炒，其係將調味料如麥芽糖1公斤、味精60公克、雞粉120公克、香油750毫升、鹽巴120公克混合拌勻後，加入前述之苦瓜片後持續拌炒40～70分鐘，使其入味熟成；以及e) Seasoning: Add the mixed seasoning to the stir-fried bitter melon slices and stir-fry. Mix the seasoning such as 1 kg of maltose, 60 g of MSG, 120 g of chicken powder, 750 ml of sesame oil, and 120 g of salt. Finally, add the aforementioned bitter melon slices and continue to stir-fry for 40 to 70 minutes to allow the flavor to mature; and

f)高溫填充：將前述拌炒完成混合有鹹蛋黃等配料之苦瓜片保持100度，並依序充填裝入包裝罐中，避免孳生細菌，如此即完成金沙苦瓜醬成品。f) High-temperature filling: Keep the stir-fried bitter melon slices mixed with salted egg yolk and other ingredients at 100 degrees, and fill them sequentially into packaging jars to avoid the breeding of bacteria. In this way, the finished product of Jinsha bitter melon sauce is completed.

然而前述之實施例或圖式並非限定本發明之產品結構或使用方式，任何所屬技術領域中具有通常知識者之適當變化或修飾，皆應視為不脫離本發明之專利範疇。However, the foregoing embodiments or drawings do not limit the product structure or usage of the present invention. Any appropriate changes or modifications made by those with ordinary knowledge in the technical field shall be regarded as not departing from the patent scope of the present invention.

透過上述的步驟之說明，本發明利用不同的加工方式使苦瓜本身改變苦味在口中釋放的速度，且苦瓜透過低溫油炸後，風味濃郁且在咀嚼後苦味才較明顯並帶著甘甜味，將鹹蛋黃與油炸過後的苦瓜加入苦瓜泥與調味料油炒至風味濃縮，金黃的醬色中帶點鹹蛋黃的紅油，可在烹調鹹蛋苦瓜時加入或在金沙杏鮑菇等鹹蛋黃料理中加入都能增添鹹蛋苦瓜正面感受的風味，也是拌飯、麵主食或與零食搭配的美味醬料，讓人一吃就知道是苦瓜鹹蛋風味，藉以能使味道具有更豐富的風味層次，且改變苦瓜的苦味，讓消費者更能接受者，並能創作出苦瓜食材運用的新口感，而能增進其食用價值。Through the description of the above steps, the present invention uses different processing methods to change the speed at which the bitterness is released in the mouth. After deep-frying at low temperature, the bitterness becomes rich in flavor and the bitterness becomes more obvious and sweet after chewing. Add salted egg yolk and fried bitter melon into bitter melon puree and seasoning oil and stir-fry until the flavor is concentrated. The golden color of the sauce is tinged with the red oil of salted egg yolk. It can be added when cooking salted egg bitter melon or in salted egg yolk dishes such as golden oyster mushroom. Adding salted egg and bitter gourd can add the positive flavor of salted egg and bitter gourd. It is also a delicious sauce for bibimbap, noodle dishes or paired with snacks. People will know that it is bitter gourd and salted egg flavor as soon as they eat it, which can make the taste have a richer flavor level. , and changes the bitter taste of bitter melon, making it more acceptable to consumers, and can create a new taste of bitter melon ingredients, thereby increasing its edible value.

藉此，可以理解到本發明為一創意極佳之創作，除了有效解決習用技術所面臨的問題，更大幅增進功效，且在相同的技術領域中未見相同或近似的產品創作或公開使用，同時具有功效的增進，故本發明已符合發明專利有關「新穎性」與「進步性」的要件，乃依法提出申請發明專利。From this, it can be understood that the present invention is an extremely creative creation. It not only effectively solves the problems faced by conventional technologies, but also greatly improves the efficiency. There is no identical or similar product creation or public use in the same technical field. At the same time, it has improved efficacy. Therefore, the invention has met the requirements of "novelty" and "progress" for an invention patent, and an invention patent application has been filed in accordance with the law.

a: 苦瓜製備 b: 油炸脫水 c: 配料製備 d: 混合 e: 調味 f: 高溫填充 a: Bitter Melon Preparation b: fried and dehydrated c: Ingredient preparation d: mix e: seasoning f: high temperature filling

圖1: 係本發明金沙苦瓜醬製作方法的流程步驟示意圖。Figure 1: It is a schematic diagram of the process steps of the preparation method of Jinsha Bitter Melon Sauce of the present invention.

a: 苦瓜製備 b: 油炸脫水 c: 配料製備 d: 混合 e: 調味 f: 高溫填充 a: Bitter Melon Preparation b: fried and dehydrated c: Ingredient preparation d: mix e: seasoning f: high temperature filling

Claims (7)

一種金沙苦瓜醬製作方法，其步驟包含有：a)苦瓜製備：將苦瓜去籽後一半進行刨片成苦瓜片，另一半打成不兑水之苦瓜泥；b)油炸脫水：將刨片後之苦瓜片以沙拉油120度溫度、恆溫油炸1小時進行油炸備用；c)配料製備：將鹹蛋黃加入米酒並進行烤熟再細碎備用，且另準備洋蔥、紅蘿蔔及蒜頭碎粒備用，其中鹹蛋黃浸泡於料理米酒中0.5小時，之後將鹹蛋黃與料理米酒放入烤箱以150度、15分鐘烤至鹹蛋黃熟透流油，接著將烤熟後的鹹蛋黃細碎，另外將蒜頭打碎絞成平均顆粒小於0.1公分之蒜末，再者將洋蔥切成長度6公分、寬度小於0.3公分之細絲，且以沙拉油、120度油炸至金黃色備用，另準備紅蘿蔔切成約0.3公分顆粒；d)混合：將前述配料依序將紅蘿蔔碎粒倒入150-170度的沙拉油拌炒40~70分鐘，接著倒入2.5公斤的苦瓜泥拌炒1~1.5個小時，之後將蒜末倒入一起拌炒30~50分鐘，緊接著加入前述油炸後洋蔥、鹹蛋黃粉末後加入料理米酒後持續以100~120度拌炒1~1.5小時混合，再倒入油炸後之苦瓜片進行混合拌炒；e)調味：將拌勻之調味料加入經拌炒後之苦瓜片進行拌炒；以及f)高溫填充。 A method for making Jinsha bitter melon sauce, the steps of which include: a) preparation of bitter melon: after removing the seeds, half of the bitter melon is sliced into bitter melon slices, and the other half is beaten into bitter melon puree without adding water; b) frying and dehydration: shaving the slices Then fry the bitter melon slices in salad oil at 120 degrees for 1 hour at constant temperature and set aside; c) Ingredients preparation: Add salted egg yolk to rice wine and roast until cooked, then finely chop and set aside, and prepare onions, carrots and garlic diced separately. Set aside. Soak the salted egg yolk in cooking rice wine for 0.5 hours. Then put the salted egg yolk and cooking rice wine into the oven and bake at 150 degrees for 15 minutes until the salted egg yolk is cooked and oily. Then finely chop the roasted salted egg yolk. Crush the garlic into minced garlic with an average particle size of less than 0.1 cm. Cut the onions into thin strips with a length of 6 cm and a width of less than 0.3 cm. Fry them in salad oil at 120 degrees until golden brown and set aside. Prepare carrots as well. Cut into about 0.3 cm pieces; d) Mix: Add the aforementioned ingredients in order, pour the chopped carrots into salad oil at 150-170 degrees, stir-fry for 40-70 minutes, then pour in 2.5 kg of bitter melon puree, stir-fry for 1 to 1.5 hour, then add the minced garlic and stir-fry for 30 to 50 minutes, then add the fried onions and salted egg yolk powder, add the cooking rice wine, continue to stir-fry at 100 to 120 degrees for 1 to 1.5 hours, mix, and then pour Add the fried bitter melon slices and mix and stir-fry; e) seasoning: add the mixed seasoning to the stir-fried bitter melon slices and stir-fry; and f) high-temperature filling. 如請求項1所述之金沙苦瓜醬製作方法，其中，該步驟a中選用新鮮的5公斤苦瓜，於進行去籽後，將其中2.5公斤的苦瓜刨片成苦瓜片，且將另外2.5公斤的苦瓜直接打成泥。 The method for making Jinsha bitter melon sauce as described in claim 1, wherein in step a, 5 kilograms of fresh bitter melon are selected. After removing the seeds, 2.5 kilograms of the bitter melon are sliced into bitter melon slices, and the other 2.5 kilograms are sliced into bitter melon slices. Bitter melon is pureed directly. 如請求項1所述之金沙苦瓜醬製作方法，其中，該步驟c中選用鹹蛋黃200粒浸泡於600毫升之料理米酒中並選用洋蔥600 公克，且選用沙拉油5公升，另準備紅蘿蔔6公斤。 The method for making Jinsha Bitter Melon Sauce as described in claim 1, wherein in step c, 200 salted egg yolks are soaked in 600 ml of cooking rice wine and 600 onions are used. grams, and use 5 liters of salad oil, and prepare 6 kilograms of carrots. 如請求項1所述之金沙苦瓜醬製作方法，其中，該步驟d中將加入豬油1公斤、奶油1公斤，並在鹹蛋黃粉末後加入料理米酒為1.2公升。 The method for making Jinsha bitter melon sauce as described in claim 1, wherein in step d, 1 kilogram of lard and 1 kilogram of butter will be added, and 1.2 liters of cooking rice wine will be added after the salted egg yolk powder. 如請求項1所述之金沙苦瓜醬製作方法，其中，該步驟e中選用麥芽糖、味精、雞粉、香油、鹽巴作為調味料混合拌勻後，加入前述苦瓜片後持續拌炒40~70分鐘。 The preparation method of Jinsha bitter melon sauce as described in claim 1, wherein in step e, maltose, monosodium glutamate, chicken powder, sesame oil, and salt are used as seasonings and mixed well, then the aforementioned bitter melon slices are added and stir-fried for 40 to 70 minutes. . 如請求項5所述之金沙苦瓜醬製作方法，其中，該步驟e中調味料之麥芽糖為1公斤、味精為60公克、雞粉為120公克、香油為750毫升及鹽巴為120公克。 The preparation method of Jinsha bitter melon sauce as described in claim 5, wherein the seasoning in step e contains 1 kilogram of maltose, 60 grams of MSG, 120 grams of chicken powder, 750 ml of sesame oil and 120 grams of salt. 一種金沙苦瓜醬，係包含有如請求項1至6中任一項所述之金沙苦瓜醬製作方法所製成的金沙苦瓜醬。 A kind of Jinsha bitter melon sauce is a Jinsha bitter melon sauce made by the Jinsha bitter melon sauce production method described in any one of claims 1 to 6.

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