【餐飲科－食品加工】網路讀書會：甜蜜在心頭—含皮果醬（marmalade）之一般製法

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各位學員們大家好：

含皮果醬一般以柑橘類為原料，係果實之細片或果皮之薄片混合於果凍之製品，若以柳橙為原料，其製法如下：

1. 將全部果實切成四片果皮及果肉分開，再切成0.1-0.2㎜之薄片，並投入沸水煮沸15-20分，去除柑橘之苦味成分，換水反覆煮沸，去除苦味及變軟後放在流水中漂洗。

2. 果肉放入鍋中煮取得原液，在原液中加砂糖及果皮薄片，煮沸濃縮至達終點即成。

3. 加糖量約與原料等量，最後成品含糖量約60-70%。

製作流程並不困難是不是呀？假日時趕快去趟超市買些柑橘類回來自製含皮果醬喔！不但口味可以自行調整，吃了也安心呢！也歡迎您分享成品照片喔！

 

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75 thoughts on “【餐飲科－食品加工】網路讀書會：甜蜜在心頭—含皮果醬（marmalade）之一般製法”

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