CN101647548B - Protogenic state fermenting type burdock-watermelon jam - Google Patents
Protogenic state fermenting type burdock-watermelon jam Download PDFInfo
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- CN101647548B CN101647548B CN2009100343797A CN200910034379A CN101647548B CN 101647548 B CN101647548 B CN 101647548B CN 2009100343797 A CN2009100343797 A CN 2009100343797A CN 200910034379 A CN200910034379 A CN 200910034379A CN 101647548 B CN101647548 B CN 101647548B
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- burdock
- watermelon
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Abstract
The invention relates to a protogenic state fermenting type burdock-watermelon jam. The invention effectively combines the nutritional components of burdock and watermelon; by the unique protogenic state fermenting form of the invention, the burdock-watermelon jam has colorful color, tender quality, unique taste and strong and mellow fragrance and sauce taste, has the mouth feel characteristics of softness, fragrance, freshness, sweetness, crispness, tenderness, salty taste, coolness and the like, is easy to preserve, is convenient to carry, leads the people to enjoy the taste of the burdock and the watermelon at any moment, provides an economic source for the people and promotes the development of the rural economic planting industry.
Description
Technical field
The utility model relates to a kind of pickles, specifically a kind of Protogenic state fermenting type burdock-watermelon jam.
Background technology
Burdock as a kind of with the edible vegetables of the collar of loose meat; Contain rich in protein, cellulose, carrotene, vitamin and multi mineral prime element; Often edible burdock has and stimulates circulation, removes stomach rubbish, prevents that human body from crossing presenility, moist skin, preventing the effect of apoplexy and hypertension, detoxicating intestine, reduction cholesterol and blood sugar, and suitable diabetic is edible for a long time.Because of containing synanthrin in the radix bardanae, to rheumatoid disease, antimycotic have a certain curative effect, and cancer and uremia are also had excellent prevention and inhibitory action, therefore is described as the best hematocathartic of the Nature.Watermelon fruit flesh is tender and crisp; The sweet succulence of distinguishing the flavor of; Contain abundant mineral salt and multivitamin, have clearing away summerheat, diseases such as treatment ephritis, diabetes and cystitis are had auxiliary curative effect; But there is not a kind of food that burdock and watermelon are effectively combined so far as yet, for people provide more comprehensive nutritional labeling.And the storage period of watermelon is shorter, and the burdock individuality is bigger, is difficult for transportation, how to solve these difficult problems, and is edible with what be convenient for people to, and solution is not preferably arranged so far as yet.
Summary of the invention
The invention reside in provides a kind of burdock watermelon jam; Be raw material promptly, utilize the mode of ecosystem fermentation, make tender, the unique flavor of outstanding gorgeous matter with burdock and watermelon; It is fragrant to have strong sweet-smelling and sauce; Possess simultaneously soft, fragrant, bright, sweet, crisp, tender, become, the pickles of mouthfeel characteristics such as refreshing, it has combined the comprehensive nutrient composition of burdock and watermelon effectively, makes people can both enjoy the delicious food of burdock and watermelon at any time; For people provide source of finance, promoted the development of rural economy plant husbandry simultaneously.
Formula for a product of the present invention and degree are: this burdock watermelon jam mainly is made up of salt marsh burdock fourth, watermelon, beans song, salt, water and spice; It is characterized in that: salt marsh burdock fourth 30%, watermelon 25%, beans are bent 25%, salt 10%, water 8% and spice 2%, and wherein, it is positive and negative 2% that the percentage precision of each raw material is respectively, and each raw material percentage summation is 100%.
Its manufacture craft is: (1) soya bean is handled through screening machine and removes impurity, puts into clear water and fully soaks expansion, and then, boiling is 3 hours under the normal pressure, can beans be pinched into the biscuit shape with hand and get final product, and with the cooling of flour mixing, the inoculation system is bent; (2) watermelon is selected the high-quality watermelon fresh, that maturity is moderate, sugariness is high, and to be split into 3 centimetres of square fourths for use to dissecing for the crust of pruning; (3) impurity is removed in the letter sorting of salt marsh burdock fourth, puts into clear water and cleans, and soaks in the salt solution of immigration 13 degree; (4) beans song, watermelon fourth and spice are put into salt solution and mix, stir with the burdock fourth; (5) ferment through weather exposure, stir 4-8 every day between yeast phase, and the burdock watermelon jam is ripe after three months, the packing list marketing.
In the above technological process, (1), (2), (3) step can carry out simultaneously, carry out batch mixing, fermentation, finished product then successively.
The invention has the beneficial effects as follows: this burdock watermelon jam has effectively combined the comprehensive nutrient composition of burdock and watermelon, the ecosystem fermentation form that it is unique; Make tender, the unique flavor of this gorgeous matter of burdock watermelon dark reddish brown; It is fragrant to have strong sweet-smelling and sauce, possesses soft, fragrant, bright, sweet, crisp, tender, salty, refreshing mouthfeel characteristics simultaneously, and its easy storing; Be easy to carry; Make people can both enjoy the delicious food of burdock and watermelon at any time,, promoted the development of rural area plant for people provide source of finance.
Specific embodiment:
With the calculating that is as the criterion of the finished product burdock watermelon jam of processing 100 kilograms, raw materials usedly be: 2 kilograms of 30 kilograms of salt marsh burdock fourths, 25 kilograms of watermelons, bent 25 kilograms of beans, 10 kilograms of salt, 8 kilograms in water and spices.
Its technology is following: (1) soya bean is handled through screening machine and removes impurity, puts into clear water and fully soaks expansion, and then, boiling is 3 hours under the normal pressure, can beans be pinched into the biscuit shape with hand and get final product, and with the cooling of flour mixing, the inoculation system is bent; (2) watermelon is selected the high-quality watermelon fresh, that maturity is moderate, sugariness is high, and to be split into 3 centimetres of square fourths for use to dissecing for the crust of pruning; (3) impurity is removed in the letter sorting of salt marsh burdock fourth, puts into clear water and cleans, and soaks in the salt solution of immigration 13 degree; (4) beans song, watermelon fourth and spice are put into salt solution and mix, stir with the burdock fourth; (5) ferment through weather exposure, stir 4-8 every day between yeast phase, and the burdock watermelon jam is ripe after three months, the packing list marketing.
Claims (2)
1. Protogenic state fermenting type burdock-watermelon jam, this burdock watermelon jam is made up of salt marsh burdock fourth, watermelon, beans song, salt, water and spice; It is characterized in that: salt marsh burdock fourth 30%, watermelon 25%, beans are bent 25%, salt 10%, water 8% and spice 2%, and wherein, it is positive and negative 2% that the percentage precision of each raw material is respectively, and each raw material percentage summation is 100%.
2. a kind of Protogenic state fermenting type burdock-watermelon jam according to claim 1; Its technology characteristics is: (1) soya bean is handled through screening machine and removes impurity, puts into clear water and fully soaks expansion, then; Boiling is 3 hours under the normal pressure; Can beans be pinched into the biscuit shape with hand and get final product, with the cooling of flour mixing, the inoculation system is bent; (2) watermelon is selected the high-quality watermelon fresh, that maturity is moderate, sugariness is high, and to be split into 3 centimetres of square fourths for use to dissecing for the crust of pruning; (3) impurity is removed in the letter sorting of salt marsh burdock fourth, puts into clear water and cleans, and soaks in the salt solution of immigration 13 degree; (4) beans song, watermelon fourth and spice are put into salt solution and mix, stir with the burdock fourth; (5) ferment through weather exposure, stir 4-8 every day between yeast phase, and the burdock watermelon jam is ripe after three months, the packing list marketing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100343797A CN101647548B (en) | 2009-08-25 | 2009-08-25 | Protogenic state fermenting type burdock-watermelon jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100343797A CN101647548B (en) | 2009-08-25 | 2009-08-25 | Protogenic state fermenting type burdock-watermelon jam |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101647548A CN101647548A (en) | 2010-02-17 |
| CN101647548B true CN101647548B (en) | 2012-02-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100343797A Expired - Fee Related CN101647548B (en) | 2009-08-25 | 2009-08-25 | Protogenic state fermenting type burdock-watermelon jam |
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| CN (1) | CN101647548B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960591B (en) * | 2014-05-23 | 2015-09-09 | 宁波市鄞州风名工业产品设计有限公司 | The preparation method of watermelon taste jam sandwich crispy rice |
| CN104187578B (en) * | 2014-08-01 | 2016-07-06 | 郝朝胜 | A kind of delicacy incense beans and preparation method |
| CN105124441A (en) * | 2015-07-14 | 2015-12-09 | 江苏爱福特科技开发有限公司 | Production method of soybean paste |
| CN113057312A (en) * | 2021-04-14 | 2021-07-02 | 徐州工程学院 | Fermented burdock sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1409993A (en) * | 2002-11-14 | 2003-04-16 | 郑武一 | Processing method of burdock pickles and its product |
| CN1806674A (en) * | 2006-01-26 | 2006-07-26 | 仇心勇 | Burdock paste and preparation method thereof |
| CN1823622A (en) * | 2005-02-25 | 2006-08-30 | 张凤鸣 | Health care burdock pickles |
-
2009
- 2009-08-25 CN CN2009100343797A patent/CN101647548B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1409993A (en) * | 2002-11-14 | 2003-04-16 | 郑武一 | Processing method of burdock pickles and its product |
| CN1823622A (en) * | 2005-02-25 | 2006-08-30 | 张凤鸣 | Health care burdock pickles |
| CN1806674A (en) * | 2006-01-26 | 2006-07-26 | 仇心勇 | Burdock paste and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孙长花等.牛蒡的营养和药用价值及其加工利用.《扬州大学烹饪学报》.2008,(第2期),61-64. * |
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| CN101647548A (en) | 2010-02-17 |
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Granted publication date: 20120201 Termination date: 20120825 |