CN107647290A - A kind of preparation method of watermelon soybean paste - Google Patents
A kind of preparation method of watermelon soybean paste Download PDFInfo
- Publication number
- CN107647290A CN107647290A CN201711159376.7A CN201711159376A CN107647290A CN 107647290 A CN107647290 A CN 107647290A CN 201711159376 A CN201711159376 A CN 201711159376A CN 107647290 A CN107647290 A CN 107647290A
- Authority
- CN
- China
- Prior art keywords
- watermelon
- soya bean
- days
- preparation
- soybean paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A kind of preparation method of watermelon soybean paste, methods described comprise the following steps：Step 1：Cleaned up after soya bean is selected, boiled in cauldron to eight points it is ripe；Step 2：Medium well soya bean is uniformly spread out with a bamboo curtain splint or summer sleeping mat, upper lid gauze（Spontaneous fermentation under warm, dim light, after 7-10 days, the dense long white hyphas of 1-2cm on beans）, allow every soya bean all to grow one layer of khaki mould, rub the mould of outside with the hands；Step 3：Watermelon peeling is grabbed and is broken into juice, ginger section/silk；Step 4：Salt solution is boiled with individual pot, then adds the soya sauce fermented to burn open once, watermelon juice is added after cooling, enters vial of the oil-free without unboiled water and covers with fermentation with the gauze of cleaning；Step 5：Shredded ginger can be added when sauce body no longer produces foam after 14 15 days, paste flavor is strong after 30 days is successfully prepared.
Description
Technical field
The present invention relates to a kind of preparation method of seasoning, more particularly to a kind of preparation method of watermelon soybean paste.
Background technology
Watermelon soybean paste is also known as watermelon soy sauce, is the traditional tartar sauce in China, and the soya bean for doing watermelon jam must be the Huaibei
The granule kind to be grown out on Plain, is commonly called as " Lai Babai ".The white mouth of its body is black, full round as a ball, only size as mung bean grain.Choosing
Good beans will be placed in exposure under sunlight, and skin of beancurd is removed in stranding, boil i.e. rotten to entrance, and the texture of no beans is preferred.Cooked bean or pea are dried in the air
To half-dried, encased with the wheat stalks of rice, wheat, etc. mouldy, treat that mould silk in vaporific, connects one link to another.
Three white watermelons must be used by doing watermelon soybean paste, and so-called three white watermelon is exactly white skin, white chessman, white flesh.This watermelon
It is more in the comparison of northern China plantation, it is referred to as by local farmers【Native watermelon】Or【Stupid watermelon】.Because this watermelon skin depth, individual
Greatly, water is more, and this watermelon has kind of a strong delicate fragrance, and the delicate fragrance for the watermelon jam watermelon worked it out with this watermelon can be especially dense
It is strongly fragrant.And watermelon soybean paste of the watermelon jam color and luster worked it out with three white watermelons also than being worked it out with red flesh watermelon is good！By
In doing watermelon soybean paste with new bean or pea then, therefore to wait until just do after autumn（At that time, watermelon is but struck already）.By the summer
Sixty percent ripe watermelon connects base of a fruit band seedling and is placed in deep cellar for storing things in season melon patch, and good with wet sand soil storage, autumn takes out, and melon pulp is in the same old way new
Fresh, juice is still plentiful.
The preparation method of watermelon soybean sauce is directly related to the mouthfeel of eater, and the mouthfeel of current watermelon soybean paste is slightly
It is aobvious jerky.
Above- mentioned information is only used for strengthening the understanding to the background of the disclosure, therefore it disclosed in the background section
It can include not forming the information to prior art known to persons of ordinary skill in the art.
The content of the invention
The present invention proposes a kind of preparation method of watermelon soybean paste, passes through this method to solve above-mentioned technical problem
The watermelon soybean paste of preparation, mouthfeel are suitable for all ages.
The concrete technical scheme of the present invention is as follows：
A kind of preparation method of watermelon soybean paste, methods described comprise the following steps：
Step 1：Cleaned up after soya bean is selected, boiled in cauldron to eight points it is ripe.
Step 2：Medium well soya bean is uniformly spread out with a bamboo curtain splint or summer sleeping mat, upper lid gauze（Under warm, dim light certainly
So fermentation, after 7-10 days, the dense long white hyphas of 1-2cm on beans）, allow every soya bean all to grow one layer of khaki mould,
Rub the mould of outside with the hands.
Step 3：Watermelon peeling is grabbed and is broken into juice, ginger section/silk.
Step 4：Salt solution is boiled with individual pot, then adds the soya sauce fermented to burn open once, watermelon juice is added after cooling,
Enter vial of the oil-free without unboiled water and cover with fermentation with the gauze of cleaning.
Step 5：Shredded ginger can be added when sauce body no longer produces foam after 14-15 days, paste flavor is strong after 30 days prepares
Success.
Further, the proportion scale of above-mentioned soya bean and watermelon is 1:2；
Further, in the step 1, soya bean boil it is medium well after, without pulverizing, keep flap.
Embodiment
A kind of preparation method of watermelon soybean paste, methods described comprise the following steps：
Step 1：Cleaned up after soya bean is selected, boiled in cauldron to eight points it is ripe.
Step 2：Medium well soya bean is uniformly spread out with a bamboo curtain splint or summer sleeping mat, upper lid gauze（Under warm, dim light certainly
So fermentation, after 7-10 days, the dense long white hyphas of 1-2cm on beans）, allow every soya bean all to grow one layer of khaki mould,
Rub the mould of outside with the hands.
Step 3：Watermelon peeling is grabbed and is broken into juice, ginger section/silk.
Step 4：Salt solution is boiled with individual pot, then adds the soya sauce fermented to burn open once, watermelon juice is added after cooling,
Enter vial of the oil-free without unboiled water and cover with fermentation with the gauze of cleaning.
Step 5：Shredded ginger can be added when sauce body no longer produces foam after 14-15 days, paste flavor is strong after 30 days prepares
Success.
Further, the proportion scale of above-mentioned soya bean and watermelon is 1:2
Further, in the step 1, soya bean boil it is medium well after, without pulverizing, keep flap.
Claims (3)
1. a kind of preparation method of watermelon soybean paste, methods described comprise the following steps：
Step 1：Cleaned up after soya bean is selected, boiled in cauldron to eight points it is ripe；
Step 2：Medium well soya bean is uniformly spread out with a bamboo curtain splint or summer sleeping mat, upper lid gauze（Sent out naturally under warm, dim light
Ferment, after 7-10 days, the dense long white hyphas of 1-2cm on beans）, allow every soya bean all to grow one layer of khaki mould, stranding is fallen
The mould of outside；
Step 3：Watermelon peeling is grabbed and is broken into juice, ginger section/silk；
Step 4：Salt solution is boiled with individual pot, then adds the soya sauce fermented to burn open once, watermelon juice is added after cooling, enters nothing
The oily vial without unboiled water covers with fermentation with the gauze of cleaning；
Step 5：Shredded ginger can be added when sauce body no longer produces foam after 14-15 days, paste flavor is strong after 30 days is prepared into
Work(.
2. the preparation method of a kind of watermelon soybean paste according to claim 1, it is characterised in that above-mentioned soya bean and watermelon
Proportion scale be 1:2.
A kind of 3. preparation method of watermelon soybean paste according to claim 1, it is characterised in that in the step 1,
Soya bean boil it is medium well after, without pulverizing, keep flap.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711159376.7A CN107647290A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of watermelon soybean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711159376.7A CN107647290A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of watermelon soybean paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107647290A true CN107647290A (en) | 2018-02-02 |
Family
ID=61121710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711159376.7A Pending CN107647290A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of watermelon soybean paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107647290A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110008793A (en) * | 2009-07-21 | 2011-01-27 | 선농원영농조합법인 | Method of manufacturing korean hot pepper paste using watermelon |
| CN104905222A (en) * | 2015-05-21 | 2015-09-16 | 秦盼盼 | Watermelon soybean sauce and production method thereof |
| CN105053975A (en) * | 2015-09-02 | 2015-11-18 | 朱爱群 | Watermelon flavored soybean sauce preparation method |
-
2017
- 2017-11-20 CN CN201711159376.7A patent/CN107647290A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110008793A (en) * | 2009-07-21 | 2011-01-27 | 선농원영농조합법인 | Method of manufacturing korean hot pepper paste using watermelon |
| CN104905222A (en) * | 2015-05-21 | 2015-09-16 | 秦盼盼 | Watermelon soybean sauce and production method thereof |
| CN105053975A (en) * | 2015-09-02 | 2015-11-18 | 朱爱群 | Watermelon flavored soybean sauce preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 无: "怎样制作西瓜酱", 《HTTPS://JINGYAN.BAIDU.COM/ARTICLE/6C67B1D6D9B7E12786BB1E62.HTML》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103931829B (en) | A kind of preparation method of green grass or young crops thorn tea | |
| JP2006197928A (en) | Bamboo shoot koji, method for producing the same, bamboo shoot fermented food and method for producing the fermented food | |
| CN102578271B (en) | Health-care fermented bean curd containing Chinese herbal medicine formula and production process thereof | |
| CN102578270A (en) | Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof | |
| CN102599258A (en) | Health-care fermented bean curd containing Chinese herbal medicine formula and production process thereof | |
| KR20140125750A (en) | Method of producing soybean shoots | |
| CN102578261B (en) | Health-care fermented bean curd containing Chinese herbal medicine formula and production process thereof | |
| CN107647290A (en) | A kind of preparation method of watermelon soybean paste | |
| CN102578247A (en) | Health-care preserved beancurd containing Chinese herbal formulations and production process thereof | |
| CN102578268A (en) | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd | |
| CN106722226A (en) | A kind of preparation method of dried pork | |
| CN102578487B (en) | Health care salt black beans containing Chinese herbal medicine formula and production process thereof | |
| CN102578536B (en) | Health care salt black beans containing Chinese herbal medicine formula and production process thereof | |
| CN102578264B (en) | Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof | |
| CN108813555A (en) | A kind of dried bamboo shoots fermentation sauce and preparation method thereof | |
| CN102578249A (en) | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd | |
| KR102198790B1 (en) | Chinese mitten crab Maeun tang and its Manufacturing method | |
| CN107495175A (en) | A kind of preparation method of roasting Sea Duck Eggs | |
| CN102578262A (en) | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd | |
| CN102578263B (en) | Chinese herbal medicine formula-containing health care fermented bean curd and production technology thereof | |
| CN102578254A (en) | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd | |
| CN106942611A (en) | One kind is dispeled cold beans sauce and its production technology | |
| KR102275347B1 (en) | Pepper paste and preparation method thereof. | |
| CN102578493B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| KR102000831B1 (en) | Bamboo vessel-matured Moringa tea including Chaga mushroom and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180202 |
|
| WD01 | Invention patent application deemed withdrawn after publication |