CN110367461A - 一种西瓜黄豆酱的制作方法 - Google Patents
一种西瓜黄豆酱的制作方法 Download PDFInfo
- Publication number
- CN110367461A CN110367461A CN201910748693.5A CN201910748693A CN110367461A CN 110367461 A CN110367461 A CN 110367461A CN 201910748693 A CN201910748693 A CN 201910748693A CN 110367461 A CN110367461 A CN 110367461A
- Authority
- CN
- China
- Prior art keywords
- watermelon
- soya bean
- soya
- sauce
- soya sauce
- 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
- 244000068988 Glycine max Species 0.000 title claims abstract description 79
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 79
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 50
- 235000015067 sauces Nutrition 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 244000241235 Citrullus lanatus Species 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 230000007480 spreading Effects 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 241000219109 Citrullus Species 0.000 claims description 48
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 7
- 244000105624 Arachis hypogaea Species 0.000 claims description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims description 7
- 235000020232 peanut Nutrition 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 239000004411 aluminium Substances 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 210000003298 dental enamel Anatomy 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 229920003023 plastic Polymers 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000002269 spontaneous effect Effects 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 244000241257 Cucumis melo Species 0.000 description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 208000001431 Psychomotor Agitation Diseases 0.000 description 2
- 206010038743 Restlessness Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- 238000000197 pyrolysis Methods 0.000 description 2
- 206010003445 Ascites Diseases 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003809 bile pigment Substances 0.000 description 1
- 210000000476 body water Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 206010009259 cleft lip Diseases 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000003146 cystitis Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 201000008383 nephritis Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000516 sunscreening agent Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种西瓜黄豆酱的制作方法,包括以下步骤:步骤一:精选饱满圆润无霉烂的黄豆5kg;步骤二:加清水浸泡黄豆4小时,黄豆明显发胀;步骤三:放入100KPa高压锅中,加水煮30分钟煮熟;步骤四:把煮好的黄豆摊开冷凉,在黄豆上均匀洒一薄层面粉,所述面粉厚度为0.5mm为宜;步骤五:把拌好面粉的黄豆摊放在一个干净卫生,阴凉干燥的室内,黄豆摊放厚度为3cm为宜,上面覆盖一层荷叶,再加盖一层保温材料;解决了市面上的黄豆酱营养元素较少,仅仅只为了调味,营养价值相对单一,无法满足人们日渐提高的生活需要的问题。
Description
技术领域
本发明涉及食品加工领域,特别是涉及一种西瓜黄豆酱的制作方法。
背景技术
黄豆酱不仅味道好,对我们自身还有一定的好处。黄豆酱是一种营养丰富又好吃的调料,很多家庭在炒菜做饭的时候都放它。黄豆酱不仅营养丰富,在医药方面应用历史很悠久,唐代苏敬把它列入《新修本草》。中医认为黄豆酱味咸寒,归脾胃肾经,可以补中益气、开胃健脾、消食去腻。虽然黄豆酱好吃但是不适合所有人群,尤其是高血压患者。
目前市面上的黄豆酱营养元素较少,仅仅只为了调味,营养价值相对单一,已经无法满足人们日渐提高的生活需要。
发明内容
为解决现有技术中存在的问题,本发明提供了一种西瓜黄豆酱的制作方法,解决了市面上的黄豆酱营养元素较少,仅仅只为了调味,营养价值相对单一,无法满足人们日渐提高的生活需要的问题。
本发明采用的技术方案是,一种西瓜黄豆酱的制作方法,包括以下步骤:
步骤一:精选饱满圆润无霉烂的黄豆5kg;
步骤二:加清水浸泡黄豆4小时,黄豆明显发胀;
步骤三:放入100KPa高压锅中,加水煮30分钟煮熟;
步骤四:把煮好的黄豆摊开冷凉,在黄豆上均匀洒一薄层面粉,所述面粉厚度为0.5mm为宜;
步骤五:把拌好面粉的黄豆摊放在一个干净卫生,阴凉干燥的室内,黄豆摊放厚度为3cm为宜,上面覆盖一层荷叶,再加盖一层保温材料;
步骤六:在35℃条件下,自然发酵3-5天,期间要不断查看发酵情况,以黄豆长出白色霉状物为宜;
步骤七:发酵完成后,掀开覆盖物,把发酵好的黄豆摊在太阳下晒干,然后用手搓掉霉状物,筛掉细小杂物,只保留发酵后的黄豆备用;
步骤八:把30g八角、20g桂皮、20g草果、15g香叶、30g花椒、40g 小茴香用干净的纱布包好放入锅中,加水1000mL,煮至剩余500mL水,去除料包,冷凉备用;
步骤九:准备炒熟的花生米1kg,去除种皮备用;
步骤十:准备品相好,自然成熟的西瓜,把西瓜瓤打碎,过滤掉西瓜籽,留西瓜瓤汁备用;
步骤十一:准备一个干净的不锈钢盆或搪瓷盆切记不要用易生锈、怕爆晒、不耐盐的铁盆、铝盆或塑料盆,步骤七的黄豆、步骤八的香料水、步骤九的花生米、步骤十的西瓜瓤汁放入盆中,加入1kg食用盐,搅拌混匀,西瓜汁要没过黄豆0.5cm;
步骤十二:用1至2层纱布覆盖盆口,用细绳系紧,防止虫子落入;
步骤十三:放在太阳下晾晒,每隔2天搅拌一次,上下层充分搅拌,至所需定条件后,装罐保存。
优选地,西瓜黄豆酱的制作方法适用制作时间选择在每年的7月份西瓜成熟的季节;西瓜黄豆酱的制作方法尽量避开沾油物品;西瓜黄豆酱需要大量生产,所用相应材料也应按照所述西瓜黄豆酱的制作方法的比例扩大用量。
优选地,步骤十三的所需条件为两种,一种为西瓜黄豆酱变得粘稠时;另一种为晾晒到西瓜黄豆酱变干。
本发明西瓜黄豆酱的制作方法的有益效果如下:
1.本发明增加了八角、桂皮、香叶、花椒、小茴香、草果、花生,使本发明的西瓜黄豆酱味道更加可口。
2.本发明增加了西瓜,西瓜有降热解暑、降血压具有清热解暑、泻火除烦、降血压等作用,对贫血、咽喉干燥、唇裂,以及对膀胱炎、肝腹水、肾炎患者均有一定疗效。西瓜还是天然水润防晒霜夏季的阳光分外强烈,日光直射导致紫外线较强,西瓜的含水量在水果中是首屈一指的,所以特别适合夏季补充人体水分的损失。西瓜可以大便通畅吃西瓜后尿量会明显增加,这可以减少胆色素的含量,对治疗黄疸有一定作用。西瓜具有抗衰老新鲜的西瓜汁和鲜嫩的瓜皮增加皮肤弹性,使人变的更年轻,减少皱纹,增添光泽。因此,本发明的西瓜黄豆酱具有降热解暑、降血压具有清热解暑、泻火除烦、降血压、美容养颜的作用。
附图说明
图1为本发明西瓜黄豆酱的制作方法流程图。
具体实施方式
下面对本发明的具体实施方式进行描述,以便于本技术领域的技术人员理解本发明,但应该清楚,本发明不限于具体实施方式的范围,对本技术领域的普通技术人员来讲,只要各种变化在所附的权利要求限定和确定的本发明的精神和范围内,这些变化是显而易见的,一切利用本发明构思的发明创造均在保护之列。
本发明是一种西瓜黄豆酱的制作方法,制作时间一般选择在每年的7月份左右西瓜成熟的季节。
精选饱满圆润的黄豆(无霉烂)5kg,加清水浸泡黄豆4小时(黄豆明显发胀),放入高压锅中,加水煮熟(100KPa煮30分钟)。
把煮好的黄豆摊开冷凉,在黄豆上均匀洒一薄层面粉,面粉厚度为0.5mm 左右为宜。然后,把拌好面粉的黄豆摊放在一个干净卫生,阴凉干燥的室内,黄豆摊放厚度为3cm为宜,上面覆盖一层荷叶,再加盖一层保温材料,如干净的薄棉被。35℃条件下自然发酵3-5天,期间要不断查看发酵情况,以黄豆长出白色霉状物为宜。发酵完成后,掀开覆盖物,把发酵好的黄豆摊在太阳下晒干,然后用手搓掉霉状物,筛掉细小杂物,只保留发酵后的黄豆备用。把30g 八角、20g桂皮、20g草果、15g香叶、30g花椒、40g小茴香用干净的纱布包好放入锅中,加水1000mL,煮至剩余500mL水,去除料包,冷凉备用。准备炒熟的花生米1kg,去除种皮备用。准备品相好,自然成熟的西瓜,把西瓜瓤打碎,过滤掉西瓜籽,留西瓜瓤汁备用。准备一个干净的不锈钢盆或搪瓷盆 (切记不要用易生锈、怕爆晒、不耐盐的铁盆、铝盆或塑料盆),把黄豆、香料水、花生米、西瓜瓤汁放入盆中,加入1kg食用盐,搅拌混匀,西瓜汁要没过黄豆0.5cm。用1-2层纱布覆盖盆口,用细绳系紧,防止虫子落入。放在太阳下晾晒,每隔2天搅拌一次,上下层充分搅拌。晾晒期间严禁落入雨水。直到西瓜黄豆酱变得粘稠时,可以装罐/保存,也可以一直晾晒到西瓜黄豆酱变干,更利于保存。以上技术方案实行过程中尽量避开沾油物品。以上方案如果需要大量生产,所用相应材料也应按照一定比例扩大用量。
Claims (3)
1.一种西瓜黄豆酱的制作方法,其特征在于,包括以下步骤:
步骤一:精选饱满圆润无霉烂的黄豆5kg;
步骤二:加清水浸泡黄豆4小时,黄豆明显发胀;
步骤三:放入100 KPa高压锅中,加水煮30分钟煮熟;
步骤四:把煮好的黄豆摊开冷凉,在黄豆上均匀洒一薄层面粉,所述面粉厚度为0.5mm为宜;
步骤五:把拌好面粉的黄豆摊放在一个干净卫生,阴凉干燥的室内,黄豆摊放厚度为3cm为宜,上面覆盖一层荷叶,再加盖一层保温材料;
步骤六:在35℃条件下,自然发酵3-5天,期间要不断查看发酵情况,以黄豆长出白色霉状物为宜;
步骤七:发酵完成后,掀开覆盖物,把发酵好的黄豆摊在太阳下晒干,然后用手搓掉霉状物,筛掉细小杂物,只保留发酵后的黄豆备用;
步骤八:把30g八角、20g桂皮、20g草果、15g香叶、30g花椒和40g小茴香用干净的纱布包好放入锅中,加水1000mL,煮至剩余500mL水,去除料包,冷凉备用;
步骤九:准备炒熟的花生米1kg,去除种皮备用;
步骤十:准备品相好,自然成熟的西瓜,把西瓜瓤打碎,过滤掉西瓜籽,留西瓜瓤汁备用;
步骤十一:准备一个干净的不锈钢盆或搪瓷盆切记不要用易生锈、怕爆晒、不耐盐的铁盆、铝盆或塑料盆,步骤七的黄豆、步骤八的香料水、步骤九的花生米、步骤十的西瓜瓤汁放入盆中,加入1kg食用盐,搅拌混匀,西瓜汁要没过黄豆0.5cm;
步骤十二:用1至2层纱布覆盖盆口,用细绳系紧,防止虫子落入;
步骤十三:放在太阳下晾晒,每隔2天搅拌一次,上下层充分搅拌,至所需定条件后,装罐保存。
2.根据权利要求1所述的西瓜黄豆酱的制作方法,其特征在于,所述西瓜黄豆酱的制作方法适用制作时间选择在每年的7月份西瓜成熟的季节;所述西瓜黄豆酱的制作方法尽量避开沾油物品;所述西瓜黄豆酱需要大量生产,所用相应材料也应按照所述西瓜黄豆酱的制作方法的比例扩大用量。
3.根据权利要求1所述的西瓜黄豆酱的制作方法,其特征在于,所述步骤十三的所需条件为两种,一种为西瓜黄豆酱变得粘稠时;另一种为晾晒到西瓜黄豆酱变干。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910748693.5A CN110367461A (zh) | 2019-08-14 | 2019-08-14 | 一种西瓜黄豆酱的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910748693.5A CN110367461A (zh) | 2019-08-14 | 2019-08-14 | 一种西瓜黄豆酱的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110367461A true CN110367461A (zh) | 2019-10-25 |
Family
ID=68259307
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910748693.5A Pending CN110367461A (zh) | 2019-08-14 | 2019-08-14 | 一种西瓜黄豆酱的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110367461A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113951448A (zh) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | 一种豆酱 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107581506A (zh) * | 2017-10-11 | 2018-01-16 | 南京仙草堂生物科技有限公司 | 一种西瓜黄豆酱的制备方法 |
CN108719808A (zh) * | 2018-05-07 | 2018-11-02 | 侯敏 | 西瓜豆瓣酱及其制备方法 |
-
2019
- 2019-08-14 CN CN201910748693.5A patent/CN110367461A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107581506A (zh) * | 2017-10-11 | 2018-01-16 | 南京仙草堂生物科技有限公司 | 一种西瓜黄豆酱的制备方法 |
CN108719808A (zh) * | 2018-05-07 | 2018-11-02 | 侯敏 | 西瓜豆瓣酱及其制备方法 |
Non-Patent Citations (3)
Title |
---|
孙金旭,等: "家庭制作西瓜豆瓣酱", 《现代农村科技》 * |
普济: "西瓜酱的做法", 《HTTPS://ZHUANLAN.ZHIHU.COM/P/73260030》 * |
杜凤兰,等: "西瓜酱", 《新农业》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113951448A (zh) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | 一种豆酱 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102960466B (zh) | 一种中草药保健腐乳的生产工艺 | |
CN102676346B (zh) | 桂花米酒及其制备方法 | |
CN111802469A (zh) | 一种混合腐竹制作方法 | |
CN104207104A (zh) | 一种香菇西瓜酱及其制备方法 | |
CN102326771A (zh) | 一种蚕豆辣酱的制作方法 | |
CN106722775A (zh) | 黄豆酱油的制作方法 | |
CN102845535A (zh) | 一种黑豆腐竹的制作方法 | |
CN102382738A (zh) | 黑玉米酒及生产方法 | |
CN105433263A (zh) | 一种竹香广式黄豆酱及其制备方法 | |
CN110367461A (zh) | 一种西瓜黄豆酱的制作方法 | |
KR20160107707A (ko) | 부각의 제조방법 및 이에 따라 제조된 부각 | |
CN107981286A (zh) | 红薯叶干制品的工业化生产方法 | |
CN104757129A (zh) | 一种鱼籽酱香臭豆腐及其制备方法 | |
CN106107549A (zh) | 满族大豆酱的制备方法 | |
CN104473132A (zh) | 一种海鲜蚕豆酱及其制备方法 | |
CN101756128A (zh) | 一种芹菜食用纸的加工方法 | |
KR101748941B1 (ko) | 모링가잎을 포함하는 김치양념과 이의 제조방법 | |
CN113243511A (zh) | 一种金汤复合调味料及其制作方法 | |
CN105919041B (zh) | 青花椒芽叶麻辣酱及制备的方法 | |
CN105995925B (zh) | 青花椒芽叶复合麻辣酱菜及制备的方法 | |
CN104757126A (zh) | 一种香辣臭豆腐及其制备方法 | |
CN1247035A (zh) | 西瓜酱系列制品 | |
CN109007178A (zh) | 一种菜用黄麻泡菜茶及其制备方法 | |
CN1176610C (zh) | 一种用茶薪菇制备香鸡的方法 | |
CN1561801A (zh) | 枸杞杏仁粥及其生产方法 |
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: 20191025 |
|
RJ01 | Rejection of invention patent application after publication |