CN104256555A - Preparation method for soybean cucumber sauce - Google Patents

Abstract

The invention discloses a preparation method for soybean cucumber sauce. The method comprises the following steps: soaking full non-wormy soybeans in water for 4 hours, cooking the soybeans for about 1 hour in a container, cooling the soybeans to 35 DEG C, pouring and spreading the soybeans in a wooden tray or bamboo sieve, transferring the soybeans into a room, fermenting the soybeans for 48 hours at room temperature of 25 to 35 DEG C, adding peeled and seeded cucumber blocks which are 2cm long and 0.5cm thick when the surfaces of soybeans are covered by hyphae, sequentially adding cumin, wild pepper, white sugar and salt, pouring the mixture into a jar after uniform stirring, adding rice wine, sealing an opening of the jar, and performing fermentation for 3 to 5 months to obtain a finished product.

Description

The preparation method of soybean cucumber sauce

Technical field

The present invention relates to a kind of preparation method of soybean cucumber sauce, belong to field of food industry.

Background technology

The soy sauce of selling in the market all makes of soybean, and do not have fruit composition, nutrition is single, and mouthfeel is not good enough, and therefore research makes soybean cucumber sauce with soybean and cucumber, is exactly current important topic urgently to be resolved hurrily.

Summary of the invention

The object of this invention is to provide a kind of taste unique, nutritious, the preparation method of the simple soybean cucumber sauce of preparation method.

The preparation method of soybean cucumber sauce, is characterized in that it is formulated by the component of following percentage by weight:

Soybean 15-35% cucumber 25-60% fennel seeds 0.1-0.6% yellow rice wine 1-6%

Chinese prickly ash 0.1-0.8% white sugar 1-10% salt 15%-30%

The preparation method of above-mentioned soybean cucumber sauce, is characterized in that it comprises the following steps:

1. go seed to be cut into long 2cm cucumber, the cucumber fritter of thick 0.5cm, put into 20% salt solution and soak 1 hour, then pull out, drain surface moisture for subsequent use;

2. select full grains without the soybean of worm-eaten, put into container boiling 1 hours after being soaked in water 4 hours, be then cooled to 35 DEG C, be poured in treucher or bamboo sieve and shakeout, move into indoor, room temperature 25-35 DEG C of bottom fermentation 48 hours, 1. will add when beans surface is covered with mycelia, and successively fennel seeds, Chinese prickly ash, white sugar and salt be added, pour into after stirring in altar, at this moment added by yellow rice wine again, sealed by altar mouth, fermentation is finished product in 3-5 month.

Soybean cucumber sauce preparation method of the present invention is easy to learn, nutritious, unique flavor, turn increases a new brand in a feast for the eyes flavouring family.

Detailed description of the invention

Below in conjunction with example, the invention will be further described: the preparation method of soybean cucumber sauce, and its component is:

Soybean 25% cucumber 45% fennel seeds 0.2% yellow rice wine 3%

Chinese prickly ash 0.4% white sugar 5% salt 21.4%

In above-mentioned example, the preparation method of soybean cucumber sauce is as follows:

1. go seed to be cut into long 2cm 45kg cucumber, the cucumber fritter of thick 0.5cm, put into 20% salt solution and soak 1 hour, then pull out, drain surface moisture for subsequent use;

2. select full grains without the soybean 25kg of worm-eaten, put into container boiling 1 hours after being soaked in water 4 hours, be then cooled to 35 DEG C, be poured in treucher or bamboo sieve and shakeout, move into indoor, room temperature 25-35 DEG C of bottom fermentation 48 hours, 1. will add when beans surface is covered with mycelia, and successively 0.2kg fennel seeds, 0.4kg Chinese prickly ash, 5kg white sugar 21.4kg salt be added, pour into after stirring in altar, at this moment added by 3kg yellow rice wine again, sealed by altar mouth, fermentation is finished product in 3-5 month.

Claims (3)

1. the preparation method of soybean cucumber sauce, is characterized in that it is by the formulated beverage of following weight percent composition:

Soybean 15-35% cucumber 25-60% fennel seeds 0.1-0.6% yellow rice wine 1-6%

Chinese prickly ash 0.1-0.8% white sugar 1-10% salt 15%-30%.

2. the preparation method of soybean cucumber sauce according to claim 1, is characterized in that it comprises following making step:

1. go seed to be cut into long 2cm cucumber, the cucumber fritter of thick 0.5cm, put into 20% salt solution and soak 1 hour, then pull out, drain surface moisture for subsequent use;

2. select full grains without the soybean of worm-eaten, put into container boiling 1 hours after being soaked in water 4 hours, be then cooled to 35 DEG C, be poured in treucher or bamboo sieve and shakeout, move into indoor, room temperature 25-35 DEG C of bottom fermentation 48 hours, 1. will add when beans surface is covered with mycelia, and successively fennel seeds, Chinese prickly ash, white sugar and salt be added, pour into after stirring in altar, at this moment added by yellow rice wine again, sealed by altar mouth, fermentation is finished product in 3-5 month.

3. the preparation method of soybean cucumber sauce according to claim 1, its component is:

Soybean 25% cucumber 45% fennel seeds 0.2% yellow rice wine 3%

Chinese prickly ash 0.4% white sugar 5% salt 21.4%.