CN101744225A - Preparation process of flavored melon sauce - Google Patents
Preparation process of flavored melon sauce Download PDFInfo
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- CN101744225A CN101744225A CN201010010065A CN201010010065A CN101744225A CN 101744225 A CN101744225 A CN 101744225A CN 201010010065 A CN201010010065 A CN 201010010065A CN 201010010065 A CN201010010065 A CN 201010010065A CN 101744225 A CN101744225 A CN 101744225A
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- sauce
- melon
- soya bean
- melon sauce
- flavored
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Abstract
The invention relates to a preparation process of flavored melon sauce, comprising the steps of preparation of pickled beans, sun curing melon sauce and melon sauce frying. The prepared melon sauce is in native sun curing, has pure flavor and mellow sauce flavor, has no food additive, is environment-friendly and healthy and abundant in nutrition, and is suitable for both the young and the old.
Description
Technical field
The present invention relates to the preparation of sauce, relate in particular to a kind of preparation technology of flavored melon sauce.
Background technology
In the daily life, people use various sauces sometimes for the conversion taste through regular meeting, especially Chinese traditional thick broad-bean sauce, and nutritious, more Chinese men and women, old and young like.But the taste of sauce is heavy in traditional system sauce technology, do not have natural fragrant and sweet taste, and food additives is many, and nutrition is destroyed, more is unfavorable for healthy.Modern's modern disease is more and more, and is defective with our food hygiene, and nutrition is unbalanced much relations.
Summary of the invention
In view of existing in prior technology the problems referred to above, the present invention is intended to disclose a kind of preparation technology of flavored melon sauce.
Technical solution of the present invention is achieved in that
A kind of preparation technology of flavored melon sauce comprises the steps:
The first step: prepare the sauce beans, be divided into
Frying is about to the big full soya bean of selected grain and carries out frying, and soya bean reaches eight fens ripe extremely well done getting final product;
Cooling, i.e. the soya bean that stir-fry is got well is soon put into cold water and fully cools off, and water will not have soya bean; Pull empty doing subsequently out;
Koji is about to above-mentioned abundant cooled soya bean and puts into wheat flour and roll, and the soya bean of evenly wrapping up in face is placed on the flat board, and even about 1 cun high of stand is sealed on it and cover also air-isolation of cotton pad insulation; Place stuffy place, keep room temperature at 25～40 ℃; 4～6 days, when the aspergillus on the observation beans transferred green to by yellow, koji is finished, and bean or pea is stirred be shattered into granular mould bent beans, and was standby;
Second step: shine system melon sauce
At first raw material is put into open-top receptacle in proportion, described raw material comprises aforementioned mould bent beans, fresh red flesh of Pulp Citrulli and salt; The ratio of described melon pulp and soya bean is not less than 2.5; The ratio of described salt and soya bean is not less than 0.75; Outdoor or indoor solarization system 7～20 days, temperature are 25～40 ℃;
The 3rd step: frying melon sauce is divided into
Get the raw materials ready, comprise a certain proportion of pimiento and beef are cut into broken fourth, after oiling fries, put into aforesaid melon sauce, light-coloured vinegar, white sugar, soy sauce, frying 20-40min puts into sesame again, cool the getting final product of drying in the air;
The ratio of described pimiento and melon sauce is 2-5.
Raw material in described second step also comprises cleans Chinese prickly ash, anise and the shredded ginger that dries; The temperature that its melon sauce shines system is 25～40 ℃; The ratio of melon pulp and soya bean is 5～6.
The described second step melon sauce shines in the system process, and melon sauce is placed night in the open, the ventilative gauze of cover on the open-top receptacle.
Compared with prior art, the present invention has significant advantage:
The melon sauce that the present invention is prepared, natural solarization system, local flavor is pure, and sauce is aromatic thick, does not have various food additives, and green health is nutritious.
The specific embodiment
A kind of preparation technology of flavored melon sauce comprises the steps:
The first step: prepare the sauce beans, be divided into
Frying, being about to the big full soya bean of selected grain, to carry out frying well done to soya bean;
Cooling, i.e. the soya bean that stir-fry is got well is soon put into cold water and fully cools off, and water will not have soya bean; Pull empty doing subsequently out;
Koji is about to above-mentioned abundant cooled soya bean and puts into wheat flour and roll, and the soya bean of evenly wrapping up in face is placed on the flat board, and even about 1 cun high of stand is sealed on it and cover also air-isolation of cotton pad insulation; Place stuffy place, keep room temperature about in the of 25 ℃; Observe every day, about 5,6 days, in the time of can finding that aspergillus on the beans transfers green to by yellow, koji is finished, and bean or pea is stirred be shattered into granular mould bent beans, and was standby;
Second step: shine system melon sauce
At first raw material is put into open-top receptacle in proportion, described raw material comprises aforementioned mould bent beans, fresh red flesh of Pulp Citrulli and salt, adds to clean Chinese prickly ash, anise and the shredded ginger that dries again; Consider that mould bent beans are more dried, can put a little flesh of Pulp Citrulli more, the ratio of melon and beans is 5～6; The ratio of described salt and soya bean is 1; Outdoor or indoor solarization system is about 15 days, and temperature is about in the of 30 ℃;
The 3rd step: frying melon sauce is divided into
Get the raw materials ready, comprise a certain proportion of pimiento and beef are cut into broken fourth, after oiling fries, put into aforesaid melon sauce, light-coloured vinegar, white sugar, soy sauce, frying 20-40min puts into sesame again, cool the getting final product of drying in the air;
The ratio of described pimiento and melon sauce is 2-5, according to the different choice of taste.
The above; only be the preferable specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
Claims (5)
1. the preparation technology of a flavored melon sauce comprises the steps:
The first step: prepare the sauce beans, be divided into
Frying is about to the big full soya bean of selected grain and carries out frying, and soya bean reaches eight fens ripe extremely well done getting final product;
Cooling, i.e. the soya bean that stir-fry is got well is soon put into cold water and fully cools off, and water will not have soya bean; Pull empty doing subsequently out;
Koji is about to above-mentioned abundant cooled soya bean and puts into wheat flour and roll, and the soya bean of evenly wrapping up in face is placed on the flat board, and even about 1 cun high of stand is sealed on it and cover also air-isolation of cotton pad insulation; Place stuffy place, keep room temperature at 25～40 ℃; 4～6 days, when the aspergillus on the observation beans transferred green to by yellow, koji is finished, and bean or pea is stirred be shattered into granular mould bent beans, and was standby;
Second step: shine system melon sauce
At first raw material is put into open-top receptacle in proportion, described raw material comprises aforementioned mould bent beans, fresh red flesh of Pulp Citrulli and salt; The ratio of described melon pulp and soya bean is not less than 2.5; The ratio of described salt and soya bean is not less than 0.75; Outdoor or indoor solarization system 7～20 days, temperature are 25～40 ℃;
The 3rd step: frying melon sauce is divided into
Get the raw materials ready, comprise a certain proportion of pimiento and beef are cut into broken fourth, after oiling fries, put into aforesaid melon sauce, light-coloured vinegar, white sugar, soy sauce, frying 20-40min puts into sesame again, cool the getting final product of drying in the air;
The ratio of described pimiento and melon sauce is 2-5.
2. the preparation technology of flavored melon sauce according to claim 1 is characterized in that:
Raw material in described second step also comprises cleans Chinese prickly ash, anise and the shredded ginger that dries.
3. the preparation technology of flavored melon sauce according to claim 1 is characterized in that:
The temperature of melon sauce solarization system is 25～40 ℃ in described second step.
4. the preparation technology of flavored melon sauce according to claim 3 is characterized in that:
The ratio of melon pulp and soya bean is 5～6 in described second step.
5. the preparation technology of flavored melon sauce according to claim 1 is characterized in that:
The described second step melon sauce shines in the system process, and melon sauce is placed night in the open, the ventilative gauze of cover on the open-top receptacle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010010065A CN101744225A (en) | 2010-01-07 | 2010-01-07 | Preparation process of flavored melon sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010010065A CN101744225A (en) | 2010-01-07 | 2010-01-07 | Preparation process of flavored melon sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101744225A true CN101744225A (en) | 2010-06-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010010065A Pending CN101744225A (en) | 2010-01-07 | 2010-01-07 | Preparation process of flavored melon sauce |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461827A (en) * | 2010-11-08 | 2012-05-23 | 张传伟 | Oatmeal pickles and saucing method thereof |
| CN102742823A (en) * | 2012-07-25 | 2012-10-24 | 山国强 | Chili soybean sauce |
| CN102793144A (en) * | 2012-08-30 | 2012-11-28 | 山国强 | Formula of soybean paste |
| CN102835647A (en) * | 2012-10-06 | 2012-12-26 | 内黄县井店镇大千酱厂 | Making method for watermelon bean paste |
| CN103211204A (en) * | 2013-04-28 | 2013-07-24 | 河南科技大学 | Watermelon sauced bean and preparation method thereof |
| CN104207104A (en) * | 2014-08-04 | 2014-12-17 | 山东省农业科学院农产品研究所 | Mushroom and watermelon sauce and preparation method thereof |
-
2010
- 2010-01-07 CN CN201010010065A patent/CN101744225A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461827A (en) * | 2010-11-08 | 2012-05-23 | 张传伟 | Oatmeal pickles and saucing method thereof |
| CN102461827B (en) * | 2010-11-08 | 2013-11-27 | 张传伟 | Oatmeal pickles and saucing method thereof |
| CN102742823A (en) * | 2012-07-25 | 2012-10-24 | 山国强 | Chili soybean sauce |
| CN102793144A (en) * | 2012-08-30 | 2012-11-28 | 山国强 | Formula of soybean paste |
| CN102835647A (en) * | 2012-10-06 | 2012-12-26 | 内黄县井店镇大千酱厂 | Making method for watermelon bean paste |
| CN102835647B (en) * | 2012-10-06 | 2014-10-01 | 内黄县井店镇大千酱厂 | Making method for watermelon bean paste |
| CN103211204A (en) * | 2013-04-28 | 2013-07-24 | 河南科技大学 | Watermelon sauced bean and preparation method thereof |
| CN104207104A (en) * | 2014-08-04 | 2014-12-17 | 山东省农业科学院农产品研究所 | Mushroom and watermelon sauce and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100623 |