CN1130131C

CN1130131C - Sweet watermelon sauce and its preparing process

Info

Publication number: CN1130131C
Application number: CN00110044A
Authority: CN
Inventors: 王振国
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-01-20
Filing date: 2000-01-20
Publication date: 2003-12-10
Anticipated expiration: 2020-01-20
Also published as: CN1305744A

Abstract

The present invention relates to sauce, particularly to sweet watermelon sauce and a preparing method thereof. The present invention has a key point that the sweet watermelon sauce is prepared from 36 wt% of watermelon pulp juice, 15 wt% of watermelon peel juice, 28 wt% of flour, 9 wt% of broad bean, 9 wt% of salt and 3 wt% of rice wine. The sweet watermelon sauce made through starter propagation and fermentation has a brunneus sauce color, strong sauce fragrance, moderate freshness and sweetness, abundant nutrition and high medicinal value, and is favorable for the health of consumers.

Description

Sweet watermelon sauce and manufacture method thereof

The present invention relates to a kind of sauce, particularly relate to a kind of sweet watermelon sauce and manufacture method thereof.

People like the edible paste seasoning in daily life, and are edible as spread jam at rusk, and taste is very unique.Particularly to season in midsummer, people are accustomed to dipping in sauce with cucumber, spring onion, romaine lettuce, taste that it is greasy promptly to separate, and are refrigerant again tasty and refreshing, enrich the local flavor of dish with this.At present, the kind of various sauce is a lot, and as salty sauce, thick broad-bean sauce, flour paste or the like, these sauce primary raw materials are made by soybean, flour, though nutritious, taste is more single.The kind of jam is also a lot, and the fruity jam of multiple difference is arranged respectively, and still, jam is generally all very sweet, can not satisfy the different taste consumer demand.

Purpose of the present invention provides a kind of sauce made from watermelon, have nutritious, delicate fragrance is good to eat, sweet taste is moderate, is of value to the sweet watermelon sauce of health.

Purpose of the present invention adopts following technical proposals to realize, that is:

Sweet watermelon sauce is to be mixed with by watermelon pulp and juice 30-40%, watermelon husk juice 10-20%, flour 23-32%, broad bean 4-14%, salt 4-14%, rice wine 1-5%.Above-mentioned percentage is weight ratio.

The process of preparation sweet watermelon sauce:

Get flour in proportion, add 30% water, stir not agglomerating, shakeout on steaming tray thick about 5 centimeters, normal temperature cooked in 30 minutes, took out to dry in the air to 60 ℃, the broad bean that to get in proportion boils peeling with equality of temperature again, broad bean meat is admixed in the face that cooks, and agglomerate can be broken with hand rubbing, makes grog become the discrete particles shape, put into bent box then, shakeout thickness 1.5-2 centimetre, koji, room temperature 28-30 ℃, expect warm 30-35 ℃, after 5-7 days song, song is expected into cylinder, in proportion the watermelon pulp and juice of Jiao Baning, watermelon husk juice, after 60 ℃ of salt and the rice wine heating, immersion is equipped with in the cylinder of bent material, fully stir, bent material keeps 50-55 ℃ and executes real heat-preservation fermentation, turns over bent material 1-3 days every days 2 times, turned over bent material 1 time in 1 day after 3 days, after 10 days, cool the temperature to 30-35 ℃ of fermentation 4-5 days, can become sauce.Levigate behind the one-tenth sauce, sieve, and to be finished product behind 80 ℃ of heat sterilizations of steam.

Grog can be put into bent box in order to quicken fermentation, add the aspergillus oryzae bacterial classification of mixing 0.1-0.5%, shakeout thickness 1.5-2 centimetre, koji, room temperature 28-30 ℃, expect warm 30-35 ℃, after 34 days song, song is expected into cylinder, after the watermelon pulp and juice of Jiao Baning, watermelon husk juice, salt and rice wine heat 60 ℃ in proportion, immerse in the cylinder that bent material is housed, fully stirring, bent material keeps 50-55 ℃ and executes real heat-preservation fermentation, turn over bent material 1-3 days every days 2 times, turned over bent material 1 time in 1 day after 3 days, after 10 days, cool the temperature to 30-35 ℃ of fermentation 4-5 days, can become sauce.Levigate behind the one-tenth sauce, sieve, and to be finished product behind 80 ℃ of heat sterilizations of steam.

Sweet watermelon sauce is on the basis of the single use flour of traditional fermentation flour paste, adds broad bean, makes it form the collocation of face beans, adds the sweet watermelon sauce that watermelon pulp and juice and watermelon husk juice are brewageed again, and color and luster is reddish brown, sauce fragrance is dense, fresh and sweet moderate.Put down in writing on a tree name Compendium of Material Medica, watermelon can " disappear and tired quench the thirst, separates hot summer weather, treats larynx numbness, controls bloody flux ".The nutrition of watermelon has tens kinds of glucose, vitamin A, B, C, protein, fat, carbohydrate, carrotene etc.Traditional Chinese medicine is called EXOCARPIUM CITRULLI to watermelon peel, contains a large amount of glucose, alkaloid and multiple hincky acid, mineral matter in the watermelon peel, and particularly ascorbic content surpasses apple greatly.Therefore, the sweet watermelon sauce made from watermelon not only has abundant nutrition, and very high medical value is arranged, and is of value to consumer's health.

Sweet watermelon sauce is to be mixed with by watermelon pulp and juice 36%, watermelon husk juice 15%, flour 28%, broad bean 9%, salt 9%, rice wine 3%.Above-mentioned percentage is weight ratio.

The embodiment one of preparation sweet watermelon sauce process:

Get flour 28g, add 30% water (using warm water winter), stir not agglomerating, shakeout on steaming tray thick about 5 centimeters, normal temperature cooked in 30 minutes, took out to dry in the air to 60 ℃, get broad bean 9g and boil peeling with equality of temperature, broad bean meat is admixed in the face that cooks, and agglomerate can be broken with hand rubbing, makes grog become the discrete particles shape, put into bent box then, shakeout thickness 1.5-2 centimetre, koji, room temperature 283-0 ℃, expect warm 30-35 ℃, after 5-7 days song, song is expected into cylinder, get watermelon pulp and juice 36g, watermelon husk juice 15g, after 60 ℃ of salt 9g and the rice wine 3g Hybrid Heating, immersion is equipped with in the cylinder of bent material, fully stir, bent material keeps 50-55 ℃ and executes real heat-preservation fermentation, turns over bent material 1-3 days every days 2 times, turned over bent material 1 time in 1 day after 3 days, after 10 days, cool the temperature to 30-35 ℃ of fermentation 4-5 days, can become sauce (utilizing summer daylight Loss-on-drying to shine needs 5 months one-tenth sauce).Levigate behind the one-tenth sauce, sieve, and to be finished product behind 80 ℃ of heat sterilizations of steam.

The embodiment two of preparation sweet watermelon sauce process:

Get flour 28g, add 30% water, stir not agglomerating, shakeout on steaming tray thick about 5 centimeters, normal temperature cooked in 30 minutes, took out to dry in the air to 60 ℃, get broad bean 9g and boil peeling with equality of temperature, broad bean meat is admixed in the face that cooks, agglomerate can be broken with hand rubbing, make grog become the discrete particles shape, put into bent box then, add the aspergillus oryzae bacterial classification of mixing 0.1-0.55%, shakeout thickness 1.5-2 centimetre, koji, room temperature 28-30 ℃, expect warm 30-35 ℃, after 3-4 days song, song is expected into cylinder, get watermelon pulp and juice 36g, watermelon husk juice 15g, after 60 ℃ of salt 9g and the rice wine 3g Hybrid Heating, immerse in the cylinder that bent material is housed, fully stir, bent material keeps 50-55 ℃ and executes real heat-preservation fermentation, turn over bent material 1-3 days every days 2 times, turned over bent material 1 time in 1 day after 3 days, after 10 days, cool the temperature to 30-35 ℃ of fermentation 4-5 days, can become sauce.Levigate behind the one-tenth sauce, sieve, and to be finished product behind 80 ℃ of heat sterilizations of steam.

Claims

1, sweet watermelon sauce is characterized in that by watermelon pulp and juice 30-40%, watermelon husk juice 10-20%, flour 23-32%, broad bean 4-14%, salt 4-14% and rice wine 1-5% make through following method: get flour, add 30% water, stir not agglomeratingly, shakeout on steaming tray thick about 5 centimeters, normal temperature cooked in 30 minutes, taking-up is dried in the air to 60 ℃, get broad bean again and boil peeling with equality of temperature, broad bean meat is admixed in the face that cooks, agglomerate can be broken with hand rubbing, make grog become the discrete particles shape, put into bent box then, shakeout thickness 1.5-2 centimetre, koji, room temperature 28-30 ℃, expect warm 30-35 ℃, after 5-7 days song, song is expected into cylinder, with the watermelon pulp and juice that stirs, watermelon husk juice, after 60 ℃ of salt and the rice wine Hybrid Heating, immersion is equipped with in the cylinder of bent material, fully stirs, and bent material keeps 50-55 ℃ to implement heat-preservation fermentation, turn over bent material 1-3 days every days 2 times, turn over bent material 1 time in 1 day after 3 days, after 10 days, cool the temperature to 30-35 ℃, fermented 4-5 days, and can become sauce; Levigate behind the one-tenth sauce, sieve, and to be finished product behind 80 ℃ of heat sterilizations of steam.

2, sweet watermelon sauce according to claim 1 is characterized in that watermelon pulp and juice 36%, watermelon husk juice 15%, flour 28%, broad bean 9%, salt 9% and rice wine 3%.