CN102835647B - Making method for watermelon bean paste - Google Patents
Making method for watermelon bean paste Download PDFInfo
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- CN102835647B CN102835647B CN201210374003.2A CN201210374003A CN102835647B CN 102835647 B CN102835647 B CN 102835647B CN 201210374003 A CN201210374003 A CN 201210374003A CN 102835647 B CN102835647 B CN 102835647B
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Abstract
The invention discloses a making method for watermelon bean paste, relating to a making technology of the watermelon bean paste. The making method sequentially comprises the following steps of: cleaning soybean, cooking until cooked, and simmering until the soybean turns to red; mixing flour, uniformly stirring, and patting into a paste cake by hands; placing the cake in a closed environment, fermenting until green hypha generates on the cake, and airing; placing in the sun for airing, and smashing to form bean sauce for spare; weighing watermelon according to proportion of about 1:3, removing peel, and smashing; weighing salt and condiment; layering raw material and the condiment and placing in a porcelain jar; sealing more than two months, forming paste; and taking edible oil, adding paste forming strain, stir-frying for about 1 hour until the paste is pasty and turns to brown purple, taking out of a pot, and canning. The making method has the advantages that unique protogenic state fermentation form is adopted, the watermelon bean paste has fresh color, tender quality, unique taste, flavorful mellow and sauce fragrant, has the characteristics of salty taste, coolness and the like, and particularly, the nutritive ingredient of the watermelon bean paste are possibly preserved.
Description
Technical field
The present invention relates to making food technical field, is further a kind of manufacturing technology of watermelon soybean paste.
Background technology
Along with improving constantly of people's living standard, the requirement of food is also improved constantly.The both nutrition of General Requirements food, mouthfeel is good again.
Soya bean has the title of " kings in beans ", is called " Vegetable meat ", " green cow " by people, and nutritive value is the abundantest.In dry soya bean, containing high-quality protein approximately 40%, be the hat of grain.Modern nutriology research shows, 1 jin of soya bean is equivalent to thin pork more than 2 jin, or 3 jin of eggs, or the protein content of 12 jin of milk.Fat content also accounts for first place in beans, and oil yield reaches 20%; In addition, also contain the mineral matters such as vitamin A, B, D, E and calcium, phosphorus, iron.Various bean product after soya bean processing, not only protein content is high, and contains multiple human body and can not synthesize and essential amino acid.The bean product such as soya bean and bean curd, soya-bean milk have become the healthy food in the fashionable world.
Watermelon fruit flesh is tender and crisp, and the sweet succulence of taste, contains abundant minerals and vitamins, has clearing away summerheat, promotes the production of body fluid to quench thirst, the effect of diuresis relieving restlessness; Cure mainly chest diaphragm gas and stop up, full vexed easypro, difficult urination, the raw sore of mouth and nose, hot summer weather, heatstroke, the diseases such as relieving alcoholism.
Therefore, soya bean, watermelon are made full use of by people, are made into various food, and watermelon soybean paste is one of them.And watermelon soybean paste in the market has various local flavors, but ubiquity, mouthfeel is more or less fine and smooth not, the destroyed defect of nutriment.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of watermelon soybean paste, it adopts primitive nature preparation method, retains as far as possible nutrition, and delicate mouthfeel.
The object of the invention is to realize by following scheme:
A preparation method for watermelon soybean paste, is characterized in that comprising the following steps:
A screens, cleans soya bean;
B soybean with water boil to ripe and face only, boil in a covered pot over a slow fire to beans rubescent;
C pulls soya bean out, and by weight, the ratio of soya bean: flour=100:75-85 is mixed flour, stirs, and with hand, claps into sauce cake;
D is placed in enclosed environment lower about 10 days by cake, ferments to cake and goes out green mycelia, dries;
E puts under the sun and dries, and pulverizes formation bean cotyledon standby;
By weight, the ratio of bean cotyledon: watermelon=100:280-320 takes watermelon to f, by watermelon peeling, fragmentation; By weight, the ratio of bean cotyledon: salt=100:25-45 takes salt; By weight, the ratio of bean cotyledon: condiment=100:2-3 takes condiment;
G presses one deck bean cotyledon, one deck watermelon, and the method for one deck salt and condiment, is placed in porcelain urn; Cover calico, banding urn mouth, for preventing roof leaking, then covers one deck oilcloth, and sealing more than two months, makes its secondary fermentation, becomes sauce;
By weight, sauce: edible oil=100:18-22, gets edible oil to h, adds that to account for sauce weight be that the old sauce of 2-3% is bent simultaneously, and frying 1 hour ± 0.2 hour becomes pasty state and brown blue to sauce, takes the dish out of the pot canned.
Object of the present invention can further realize by following scheme:
In described d step, described in be placed under enclosed environment, refer to close the doors and windows, be placed on bamboo castor upper cover calico or little cotton-wadded quilt.
In described f step, described condiment refers to a kind of or mixing of Chinese prickly ash, capsicum, anise, ginger, by weight, every between the two in the ratio of 1:0.2-5 during mixing; Between three in the ratio of 1:0.2-5:0.2-5.
In described f step, described condiment was pulverized 60 orders with top sieve.
In described g step, sealing is more than one month, and wherein, two weeks can stir once.
In described h step, during secondary fermentation, porcelain urn is placed in to natural environment.
In described h step, described edible oil refers to peanut oil.
In described h step, described old sauce song refers to 10 years above Lao Chen sauce.
The invention has the beneficial effects as follows: adopt unique ecosystem fermentation form; make that this watermelon soybean paste look gorgeous matter is tender, unique flavor; fragrant with strong sweet-smelling and sauce; possess the mouthfeel features such as soft, fragrant, fresh, sweet, crisp, tender, salty, refreshing simultaneously; especially its nutrition is protected as much as possible, and mouthfeel is very fine and smooth.
The specific embodiment
In order to make those skilled in the art person understand better the present invention program, and above-mentioned purpose of the present invention, feature and advantage can be become apparent more, below in conjunction with embodiment, the present invention is further detailed explanation.
Embodiment 1:
A preparation method for watermelon soybean paste, is characterized in that comprising the following steps:
A screens, cleans soya bean;
B soybean with water boil to ripe and face only, boil in a covered pot over a slow fire to beans rubescent;
C pulls soya bean out, and by weight, the ratio of soya bean: flour=100:75 is mixed flour, stirs, and with hand, claps into sauce cake;
D is placed in enclosed environment lower about 10 days by cake, ferments to cake and goes out green mycelia, dries;
E puts under the sun and dries, and pulverizes formation bean cotyledon standby;
By weight, the ratio of bean cotyledon: watermelon=100:280 takes watermelon to f, by watermelon peeling, fragmentation; By weight, the ratio of bean cotyledon: salt=100:25 takes salt; By weight, the ratio of bean cotyledon: condiment=100:2 takes condiment;
G presses one deck bean cotyledon, one deck watermelon, and the method for one deck salt and condiment, is placed in porcelain urn; Cover calico, banding urn mouth, for preventing roof leaking, then covers one deck oilcloth, and sealing more than two months, makes its secondary fermentation, becomes sauce;
By weight, sauce: edible oil=100:18, gets edible oil to h, adds that to account for sauce weight be that 2% old sauce is bent simultaneously, and frying 1 hour ± 0.2 hour becomes pasty state and brown blue to sauce, takes the dish out of the pot canned.
Embodiment 2:
A preparation method for watermelon soybean paste, is characterized in that comprising the following steps:
A screens, cleans soya bean;
B soybean with water boil to ripe and face only, boil in a covered pot over a slow fire to beans rubescent;
C pulls soya bean out, and by weight, the ratio of soya bean: flour=100:85 is mixed flour, stirs, and with hand, claps into sauce cake;
D is placed in enclosed environment lower about 10 days by cake, ferments to cake and goes out green mycelia, dries;
E puts under the sun and dries, and pulverizes formation bean cotyledon standby;
By weight, the ratio of bean cotyledon: watermelon=100:320 takes watermelon to f, by watermelon peeling, fragmentation; By weight, the ratio of bean cotyledon: salt=100:45 takes salt; By weight, the ratio of bean cotyledon: condiment=100:3 takes condiment;
G presses one deck bean cotyledon, one deck watermelon, and the method for one deck salt and condiment, is placed in porcelain urn; Cover calico, banding urn mouth, for preventing roof leaking, then covers one deck oilcloth, and sealing more than two months, makes its secondary fermentation, becomes sauce;
By weight, sauce: edible oil=100:22, gets edible oil to h, adds that to account for sauce weight be that 2% old sauce is bent simultaneously, and frying 1 hour ± 0.2 hour becomes pasty state and brown blue to sauce, takes the dish out of the pot canned.
Embodiment 3:
A preparation method for watermelon soybean paste, is characterized in that comprising the following steps:
A screens, cleans soya bean;
B soybean with water boil to ripe and face only, boil in a covered pot over a slow fire to beans rubescent;
C pulls soya bean out, and by weight, the ratio of soya bean: flour=100:80 is mixed flour, stirs, and with hand, claps into sauce cake;
D is placed in enclosed environment lower about 10 days by cake, ferments to cake and goes out green mycelia, dries;
E puts under the sun and dries, and pulverizes formation bean cotyledon standby;
By weight, the ratio of bean cotyledon: watermelon=100:300 takes watermelon to f, by watermelon peeling, fragmentation; By weight, the ratio of bean cotyledon: salt=100:35 takes salt; By weight, the ratio of bean cotyledon: condiment=100:2.5 takes condiment;
G presses one deck bean cotyledon, one deck watermelon, and the method for one deck salt and condiment, is placed in porcelain urn; Cover calico, banding urn mouth, for preventing roof leaking, then covers one deck oilcloth, and sealing more than two months, makes its secondary fermentation, becomes sauce;
By weight, sauce: edible oil=100:20, gets edible oil to h, adds that to account for sauce weight be that 2.5% old sauce is bent simultaneously, and frying 1 hour ± 0.2 hour becomes pasty state and brown blue to sauce, takes the dish out of the pot canned.
In upper each embodiment:
In described d step, described in be placed under enclosed environment, refer to close the doors and windows, be placed on bamboo castor upper cover calico or little cotton-wadded quilt.
In described f step, described condiment refers to a kind of or mixing of Chinese prickly ash, capsicum, anise, ginger, by weight, every between the two in the ratio of 1:0.2-5 during mixing; Between three in the ratio of 1:0.2-5:0.2-5.
In described f step, described condiment was pulverized 60 orders with top sieve.
In described g step, in sealing, two weeks can stir once.
In described h step, during secondary fermentation, porcelain urn is placed in to natural environment.
In described h step, described edible oil refers to peanut oil.
In described h step, described old sauce song refers to 10 years above Lao Chen sauce.
The above; be only the specific embodiment of the present invention, but protection scope of the present invention is not limited to this, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the variation that can expect easily or replacement, within all should being encompassed in protection scope of the present invention.
Claims (1)
1. a preparation method for watermelon soybean paste, is characterized in that comprising the following steps:
A screens, cleans soya bean;
B soybean with water boil to ripe and face only, boil in a covered pot over a slow fire to beans rubescent;
C pulls soya bean out, and by weight, the ratio of soya bean: flour=100:75-85 is mixed flour, stirs, and with hand, claps into sauce cake;
D is placed in enclosed environment lower about 10 days by cake, ferments to cake and goes out green mycelia, dries; Described being placed under enclosed environment, refers to close the doors and windows, and is placed on bamboo castor upper cover calico or little cotton-wadded quilt;
E puts under the sun and dries, and pulverizes formation bean cotyledon standby;
By weight, the ratio of bean cotyledon: watermelon=100:280-320 takes watermelon to f, by watermelon peeling, fragmentation; By weight, the ratio of bean cotyledon: salt=100:25-45 takes salt; By weight, the ratio of bean cotyledon: condiment=100:2-3 takes condiment; Described condiment refers to a kind of or mixing of Chinese prickly ash, capsicum, anise, ginger, by weight, every between the two in the ratio of 1:0.2-5 during mixing; Between three in the ratio of 1:0.2-5:0.2-5;
G presses one deck bean cotyledon, one deck watermelon, and the method for one deck salt and condiment, is placed in porcelain urn; Cover calico, banding urn mouth, for preventing roof leaking, then covers one deck oilcloth, and sealing more than two months, makes its secondary fermentation, becomes sauce; In sealing, two weeks can stir once;
By weight, sauce: edible oil=100:18-22, gets edible oil to h, adds that to account for sauce weight be that the old sauce of 2-3% is bent simultaneously, and frying 1 hour ± 0.2 hour becomes pasty state and brown blue to sauce, takes the dish out of the pot canned; Described edible oil refers to peanut oil; Described old sauce song refers to 10 years above Lao Chen sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210374003.2A CN102835647B (en) | 2012-10-06 | 2012-10-06 | Making method for watermelon bean paste |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210374003.2A CN102835647B (en) | 2012-10-06 | 2012-10-06 | Making method for watermelon bean paste |
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| CN102835647A CN102835647A (en) | 2012-12-26 |
| CN102835647B true CN102835647B (en) | 2014-10-01 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549372A (en) * | 2013-09-16 | 2014-02-05 | 曹石 | Preparation method for watermelon soybean paste |
| CN104256474A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Production process of watermelon flavoured thick broad-bean sauce |
| CN104223030A (en) * | 2014-10-10 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Method for manufacturing watermelon black bean sauce |
| CN104905222A (en) * | 2015-05-21 | 2015-09-16 | 秦盼盼 | Watermelon soybean sauce and production method thereof |
| CN105901525A (en) * | 2016-05-26 | 2016-08-31 | 湖南省星城明月生态农业科技发展有限公司 | Blueberry jam condiment |
| CN107647376A (en) * | 2017-08-25 | 2018-02-02 | 刘建伟 | A kind of watermelon soybean paste of delicious flavour |
| CN107509963A (en) * | 2017-09-27 | 2017-12-26 | 济南盘龙医药科技有限公司 | A kind of natto fermenting device and fermentation process |
| CN109662305A (en) * | 2018-12-27 | 2019-04-23 | 贵州省蚕业研究所 | A kind of oil watermelon flavor chilli sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276174A (en) * | 1999-06-04 | 2000-12-13 | 王振国 | Water melon paste and its preparing process |
| CN1498547A (en) * | 2002-11-06 | 2004-05-26 | 赵立军 | Method for preparing watermelon jam |
| CN1593212A (en) * | 2004-06-25 | 2005-03-16 | 刘清华 | Watermelon soybean paste and its production method |
| JP2007104979A (en) * | 2005-10-14 | 2007-04-26 | Miyagi Prefecture | Separate liquid dressing, and method for producing the same |
| CN101744225A (en) * | 2010-01-07 | 2010-06-23 | *** | Preparation process of flavored melon sauce |
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2012
- 2012-10-06 CN CN201210374003.2A patent/CN102835647B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276174A (en) * | 1999-06-04 | 2000-12-13 | 王振国 | Water melon paste and its preparing process |
| CN1498547A (en) * | 2002-11-06 | 2004-05-26 | 赵立军 | Method for preparing watermelon jam |
| CN1593212A (en) * | 2004-06-25 | 2005-03-16 | 刘清华 | Watermelon soybean paste and its production method |
| JP2007104979A (en) * | 2005-10-14 | 2007-04-26 | Miyagi Prefecture | Separate liquid dressing, and method for producing the same |
| CN101744225A (en) * | 2010-01-07 | 2010-06-23 | *** | Preparation process of flavored melon sauce |
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