CN102048123A

CN102048123A - Method for making watermelon and soybean paste

Info

Publication number: CN102048123A
Application number: CN2009101913995A
Authority: CN
Inventors: 宋其祥
Original assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Current assignee: Chongqing Qianjiang District Qianshuang Technology Co Ltd
Priority date: 2009-11-09
Filing date: 2009-11-09
Publication date: 2011-05-11

Abstract

The invention discloses a method for making watermelon and soybean paste, which belongs to the field of soybean paste processing and effectively overcomes the drawbacks of singular taste and high production cost of known soybean paste. The method comprises: removing impurities from soybeans, soaking the soybeans in clear water to allow the soybeans to swell, and steaming the soybeans to make paste; pouring the soybean material on a mat, mixing the soybean material with flour, uniformly stirring, spreading the mixture in a thickness of 4 centimeters, turning the mixture once each day under a condition of a room temperature of 30 DEG C, fermenting the mixture, and seven days later when dark green fungi grow out, placing the mixture outdoor to dry the mixture in the sun and obtaining paste blank; placing the paste blank in a pot, adding watermelon pulp into the past pot to a place 17 centimeters away from the mouth of the pot with a certain space reserved from the mouth of the pot, covering the pot with a cover, sealing the mouth of the pot with yellow mud for preventing air, bacteria and rain water from entering the pot and causing the materials to go bad; and putting the pot in the sun for 60 days to obtain a finished product. The method is mainly used for processing soybean paste.

Description

The preparation method of watermelon beans sauce

Technical field the present invention relates to a kind of preparation method of watermelon beans sauce.

Background technology beans sauce is a kind of flavouring relatively more commonly used, and the kind of beans sauce is a lot, but known beans sauce taste is single, and production cost is higher.

Summary of the invention the objective of the invention is to provide a kind of preparation method of watermelon beans sauce, and it is single that it can effectively solve known beans sauce taste, the shortcoming that production cost is higher.

The object of the present invention is achieved like this: the preparation method of watermelon beans sauce, behind the soya bean removal of contamination, swell with the clear water immersion, and cook into pasty state; The beans material is poured on the seat, and stirs after flour mixes, be paved into 4 cm thicks, under the condition of 30 ℃ of room temperatures, stir every day once, can grow the bacterium of buff in 7 days, be put into outdoor drying and be the sauce beautiful jade; The sauce beautiful jade is put into cylinder, adds flesh of Pulp Citrulli, salt, ginger, and turns evenly, turns over cylinder, and stirs once in one day at interval later in second day; By the time salinization is intact, puts into the sauce base in the cylinder, and cover lid is sealed the cylinder mouth with yellow mud, shines in the sun 60 days, is finished product.

The preparation method of watermelon beans sauce of the present invention, this product so its flavor is unique, has the fragrance of watermelon owing to added flesh of Pulp Citrulli, is fabulous flavouring; And preparation method is simple, and cost of manufacture is cheap.

Specific embodiment composition of raw materials: soya bean double centner, 80 kilograms in flour, 30 kilograms of salt, 200 kilograms of flesh of Pulp Citrulli, 2 kilograms in ginger, fennel seeds 100 grams, tangerine peel 100 grams.

Preparation method:

1. with behind the soya bean removal of contamination, swell, cook into pasty state with the clear water immersion.

2. the beans material is poured on the seat, and stirs after flour mixes, be paved into 4 cm thicks, under the condition of 30 ℃ of room temperatures, stir every day once, let alone fermentation later on, can grow the bacterium of buff in 7 days, be put into outdoor drying and be the sauce beautiful jade.

3. the sauce beautiful jade is put into cylinder, adds flesh of Pulp Citrulli, salt, ginger, and turns evenly, turns over cylinder, and stirs once in one day at interval later in second day.

4. salinization by the time is intact, puts into the sauce base in the cylinder, but notes not expiring cylinder, and the cylinder mouth will leave certain space, from 17 centimetres in cylinder mouth, cover lid is sealed the cylinder mouth with yellow mud, does not make ventilatively, prevents bacterium, rainwater is invaded, so that rotten, shines in the sun 60 days, is finished product.

Claims

1. the preparation method of watermelon beans sauce is characterized in that: behind the soya bean removal of contamination, swell with the clear water immersion, cook into pasty state; The beans material is poured on the seat, and stirs after flour mixes, be paved into 4 cm thicks, under the condition of 30 ℃ of room temperatures, stir every day once, can grow the bacterium of buff in 7 days, be put into outdoor drying and be the sauce beautiful jade; The sauce beautiful jade is put into cylinder, adds flesh of Pulp Citrulli, salt, ginger, and turns evenly, turns over cylinder, and stirs once in one day at interval later in second day; By the time salinization is intact, puts into the sauce base in the cylinder, and cover lid is sealed the cylinder mouth with yellow mud, shines in the sun 60 days, is finished product.