CN107647376A - A kind of watermelon soybean paste of delicious flavour - Google Patents
A kind of watermelon soybean paste of delicious flavour Download PDFInfo
- Publication number
- CN107647376A CN107647376A CN201710742809.5A CN201710742809A CN107647376A CN 107647376 A CN107647376 A CN 107647376A CN 201710742809 A CN201710742809 A CN 201710742809A CN 107647376 A CN107647376 A CN 107647376A
- Authority
- CN
- China
- Prior art keywords
- watermelon
- soya bean
- soybean paste
- delicious flavour
- root
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Abstract
The invention discloses a kind of watermelon soybean paste of delicious flavour, including soya bean 500g, watermelon 2000g, salt 125g, pimiento 100g, the 100g of Chinese prickly ash 50, the 100g of ginger slice 50, the 20g of fructus amomi 10, the 20g of cardamom 10, the 20g of the root of Dahurain angelica 10, the 20g of the root bark of tree peony 10, the 20g of Chinese cassia tree 10；Total, the present invention has the advantages of tasty mouthfeel, taste is more preferable.
Description
Technical field
The present invention relates to a kind of thick broad-bean sauce, and in particular to a kind of watermelon soybean paste of delicious flavour.
Background technology
Watermelon soybean paste color is ruddy, and paste flavor is pure, spicy micro- sweet tea, deep to be liked by broad masses of the people, especially its
During frying, especially tasty tasty, traditional watermelon soybean paste of tasting all is to add salt and Chinese prickly ash directly to make using soya bean and watermelon
Form, single taste, so, to solve the above problems, it is necessary to develop a kind of watermelon soybean paste of delicious flavour.
The content of the invention
The invention aims to overcome the deficiencies in the prior art, and provide a kind of watermelon soybean paste of delicious flavour.
The object of the present invention is achieved like this：A kind of watermelon soybean paste of delicious flavour, including soya bean 500g, watermelon
2000g, salt 125g, pimiento 100g, Chinese prickly ash 50-100g, ginger slice 50-100g, fructus amomi 10-20g, cardamom 10-20g, the root of Dahurain angelica
10-20g, root bark of tree peony 10-20g, Chinese cassia tree 10-20g.
Its preparation method is as follows：
（1）Select after weighing soya bean, soya bean is cleaned up, after being cooked in pot, beans is laid in indoor warm stuffy
After locating spontaneous fermentation 7-10 days, beans is ground in the addition container that carries disease germs；
（2）By pimiento segment, ginger slice simple stage property, Chinese prickly ash enters pot and stir-fried, and fructus amomi, cardamom, the root of Dahurain angelica, the root bark of tree peony and Chinese cassia tree are smashed to pieces standby
With；
（3）Watermelon is weighed, is put into after watermelon is removed the peel in container, brewed beans；
（4）Step（2）In obtained standby item and salt add in curing container, stir；
（5）Curing container mouth is covered with gauze, is placed under sunlight and ferments one month or so.
The fermentation of the soya bean can also be realized by being inoculated with sauce song.
By adopting the above-described technical solution, the beneficial effects of the invention are as follows：
（1）The condiment products such as fructus amomi, cardamom, the root of Dahurain angelica, the root bark of tree peony, Chinese cassia tree are added in manufacturing process, make thick broad-bean sauce mouthfeel fresher
U.S., taste are more preferable.
Embodiment
Below by embodiment, technical scheme is described in further detail.
A kind of watermelon soybean paste of delicious flavour, including soya bean 500g, watermelon 2000g, salt 125g, pimiento 100g, flower
Green pepper 50-100g, ginger slice 50-100g, fructus amomi 10-20g, cardamom 10-20g, root of Dahurain angelica 10-20g, root bark of tree peony 10-20g, Chinese cassia tree 10-
20g。
Its preparation method is as follows：
（1）Select after weighing soya bean, soya bean is cleaned up, after being cooked in pot, beans is laid in indoor warm stuffy
After locating spontaneous fermentation 7-10 days, beans is ground in the addition container that carries disease germs；
（2）By pimiento segment, ginger slice simple stage property, Chinese prickly ash enters pot and stir-fried, and fructus amomi, cardamom, the root of Dahurain angelica, the root bark of tree peony and Chinese cassia tree are smashed to pieces standby
With；
（3）Watermelon is weighed, is put into after watermelon is removed the peel in container, brewed beans；
（4）Step（2）In obtained standby item and salt add in curing container, stir；
（5）Curing container mouth is covered with gauze, is placed under sunlight and ferments one month or so.
The fermentation of the soya bean can also be realized by being inoculated with sauce song.
Finally it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations, although
The present invention is described in detail with reference to above-described embodiment, it should be understood by a person of ordinary skill in the art that still may be used
Modified or equivalent substitution with the embodiment to the present invention, and repaiied without departing from any of spirit and scope of the invention
Change or equivalent substitution, it all should cover among scope of the presently claimed invention.
Claims (3)
- A kind of 1. watermelon soybean paste of delicious flavour, it is characterised in that：Including soya bean 500g, watermelon 2000g, salt 125g, red peppery Green pepper 100g, Chinese prickly ash 50-100g, ginger slice 50-100g, fructus amomi 10-20g, cardamom 10-20g, root of Dahurain angelica 10-20g, root bark of tree peony 10-20g, Chinese cassia tree 10-20g.
- A kind of 2. watermelon soybean paste of delicious flavour according to claim 1, it is characterised in that：Its preparation method is as follows：（1）Select after weighing soya bean, soya bean is cleaned up, after being cooked in pot, beans is laid in indoor warm stuffy After locating spontaneous fermentation 7-10 days, beans is ground in the addition container that carries disease germs；（2）By pimiento segment, ginger slice simple stage property, Chinese prickly ash enters pot and stir-fried, and fructus amomi, cardamom, the root of Dahurain angelica, the root bark of tree peony and Chinese cassia tree are smashed to pieces standby With；（3）Watermelon is weighed, is put into after watermelon is removed the peel in container, brewed beans；（4）Step（2）In obtained standby item and salt add in curing container, stir；（5）Curing container mouth is covered with gauze, is placed under sunlight and ferments one month or so.
- A kind of 3. watermelon soybean paste of delicious flavour according to claim 2, it is characterised in that：The fermentation of the soya bean It can be realized by being inoculated with sauce song.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710742809.5A CN107647376A (en) | 2017-08-25 | 2017-08-25 | A kind of watermelon soybean paste of delicious flavour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710742809.5A CN107647376A (en) | 2017-08-25 | 2017-08-25 | A kind of watermelon soybean paste of delicious flavour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107647376A true CN107647376A (en) | 2018-02-02 |
Family
ID=61128695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710742809.5A Pending CN107647376A (en) | 2017-08-25 | 2017-08-25 | A kind of watermelon soybean paste of delicious flavour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107647376A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835647A (en) * | 2012-10-06 | 2012-12-26 | 内黄县井店镇大千酱厂 | Making method for watermelon bean paste |
| CN104905222A (en) * | 2015-05-21 | 2015-09-16 | 秦盼盼 | Watermelon soybean sauce and production method thereof |
| CN105394470A (en) * | 2014-09-11 | 2016-03-16 | 重庆市涪陵区紫竹食品有限公司 | Green thick broad-bean sauce and preparation method thereof |
| CN106343522A (en) * | 2016-08-26 | 2017-01-25 | 桐城市佳明农业发展有限公司 | Health shiitake sauce and preparation method thereof |
-
2017
- 2017-08-25 CN CN201710742809.5A patent/CN107647376A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835647A (en) * | 2012-10-06 | 2012-12-26 | 内黄县井店镇大千酱厂 | Making method for watermelon bean paste |
| CN105394470A (en) * | 2014-09-11 | 2016-03-16 | 重庆市涪陵区紫竹食品有限公司 | Green thick broad-bean sauce and preparation method thereof |
| CN104905222A (en) * | 2015-05-21 | 2015-09-16 | 秦盼盼 | Watermelon soybean sauce and production method thereof |
| CN106343522A (en) * | 2016-08-26 | 2017-01-25 | 桐城市佳明农业发展有限公司 | Health shiitake sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102835647B (en) | Making method for watermelon bean paste | |
| CN102293258A (en) | Production technology of chemical additive free fermented bean curd with long shelf life | |
| CN103932292A (en) | Healthcare sesame paste and preparation method thereof | |
| CN107712147A (en) | A kind of processing method of jasmine clovershrub tea | |
| CN105285874A (en) | Plain hotpot seasoning | |
| CN103948009A (en) | Wine aroma beef sauce and preparation method thereof | |
| CN104106755A (en) | Chicken sauce seaweed bean curd stuffed steamed bun | |
| CN103932279A (en) | Sesame sauce having coffee wine taste and preparation method thereof | |
| CN110973567A (en) | Composite seasoning sauce for stew pan and preparation method and application thereof | |
| CN104489181A (en) | Health rye selenium-enriched tea and preparation method thereof | |
| CN104187481A (en) | Pepper sprouts vegetable | |
| CN104286891A (en) | Spicy and hot rabbit meat and preparation method thereof | |
| KR100695410B1 (en) | Method for preparing fermented soybean by using sprouted soybean and red ginseng, and the fermented soybean prepared thereby | |
| CN106722730A (en) | A kind of river sesame oil halogen | |
| CN105495392A (en) | Nourishing whole duck containing glutinous rice distiller's grains | |
| CN104431747A (en) | Sea sedge flour with capability of improving immunity | |
| CN104026615A (en) | Tea-flavor roast rabbit and preparation method thereof | |
| CN107647376A (en) | A kind of watermelon soybean paste of delicious flavour | |
| CN107183569A (en) | A kind of preparation method of reducing blood lipid spiced egg | |
| CN105851259A (en) | Tartary-buckwheat tea-fragrance chili-oil fermented bean curd and processing method thereof | |
| CN105851828A (en) | Purple rice flour with tea flavor | |
| CN105994672A (en) | Ginseng red-chili-oil fermented bean curd and processing method thereof | |
| CN105285894A (en) | Making method of burnt chilli dipping water with mint flavor | |
| CN110169562A (en) | A kind of hot pot sole formula | |
| CN109329873A (en) | A kind of preparation process of salted preserved eggs thick chilli sauce |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180202 |
|
| RJ01 | Rejection of invention patent application after publication |