CN105876758A

CN105876758A - Preparation method of watermelon soybean sauce

Info

Publication number: CN105876758A
Application number: CN201610296135.6A
Authority: CN
Inventors: 史占彪
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-05-08
Filing date: 2016-05-08
Publication date: 2016-08-24

Abstract

The invention discloses a preparation method of watermelon soybean sauce. The method comprises the following steps that glutinous millet is soaked for 12 hours by warm water, and is then fished out for use; wheat is soaked for 12 hours by warm water and is then spread on a plastic film for sprouting at the room temperature being 25 to 30 DEG C; after 3 to 6 days, when the wheat sprout grows to 1 to 1.5 cm, the wheat sprout is mixed with the soaked glutinous millet to be steamed for 2 to 3 hours in a food steamer; then, the materials are dried to about 40 DEG C and are put into a fermentation tank; compound enzyme is added; the fermentation is performed at the room temperature being 25 DEG C to 30 DEG C; after 4 days, watermelon juice is poured into the fermentation tank; the fermentation is continuously performed for 6 days; common salt is added when a great amount of wine aroma is given out from undecanted wine; continuous stirring is performed; after the common salt is completely dissolved, the stirring is stopped; the fermentation tank is covered and sealed; the still standing fermentation is performed for 3 months at the normal temperature; then, filtering, bottle charging and sterilization are performed; finished products are obtained. The watermelon soybean sauce provided by the invention has the advantages that the flavor is unique; the nutrition is rich; the manufacturing method is simple and can be easily learned.

Description

The preparation method of Citrullus vulgaris soy sauce

Technical field

The present invention relates to the preparation method of Citrullus vulgaris soy sauce, belong to field of food industry.

Background technology

Brewageing and eating of soy sauce originates from China, the most history of more than 2,000 year.

Soy sauce is one of China's traditional fermented food, is that our ancestors contribute greatly the one of human civilization, is also China One of national valuable cultural heritage, but brewageing of 2,000 Duo Nianlai China soy sauce is all to continue to use the most traditional method to use Grain is brewageed, and without Citrullus vulgaris, local flavor is not good enough, and nutrition is the abundantest, and therefore research Citrullus vulgaris brewages not only unique flavor but also nutrition Abundant soy sauce is exactly pendulum important topic in face of scientific worker.

Summary of the invention

It is an object of the invention to provide a kind of the most nutritious but also Citrullus vulgaris soy sauce of unique flavor and preparation method thereof.

For achieving the above object, the present invention adopts the following technical scheme that

The preparation method of Citrullus vulgaris soy sauce, it is characterised in that it is brewageed by following components in percentage by weight and forms:

Semen Tritici aestivi 0.5-3% Semen setariae 1-8% Sal 10-30%

Pulp Citrulli juice 35-85% compound enzyme 0.5-1.5%

The preparation method of above-mentioned Citrullus vulgaris soy sauce, it is characterised in that it comprises the following steps:

1. by Semen setariae warm water soaking 12 hours, then pull out standby；

2. by Semen Tritici aestivi warm water soaking 12 hours, then it is spread out on Polypropylence Sheet, makes it germinate in room temperature 25-30 DEG C, therebetween every day Spill little water thereon, in case Fructus Hordei Germinatus adhesion, through 3-6 days, when Fructus Hordei Germinatus grows to 1-1.5 centimetre by itself and the upper cage that 1. mixes Steam 2-3 hour, put it in fermentation tank when then drying in the air to about 40 DEG C, add compound enzyme, make it ferment in 25-30 DEG C of greenhouse, Constantly stir up and down therebetween so that it is Pulp Citrulli juice uniformly, is poured into after 4 days, and constantly stirred by fermentation, continue in room temperature 25-30 DEG C Ferment 6 days, when giving out a large amount of aroma in wine with dregs, Sal added, and constantly stir, after Sal is completely dissolved, stops agitation, And fermentation tank is sealed, standing for fermentation 3 months at room temperature 15 25 DEG C, then filter bottling, sterilizing is finished product.

The Citrullus vulgaris soy sauce that the present invention provides, not only unique flavor, and also nutritious；It is that China's soy sauce is produced Courageously reform, has replenished China's research blank in this respect, has added new product in a feast for the eyes soy sauce family Board.

Detailed description of the invention:

Below in conjunction with embodiment, the invention will be further described.

Embodiment: the preparation method of Citrullus vulgaris soy sauce, its component is:

Semen Tritici aestivi 1% Semen setariae 5% Sal 25%

Pulp Citrulli juice 68.5% compound enzyme 0.5%

In above-described embodiment, the preparation method of Citrullus vulgaris soy sauce is as follows:

1. by Semen setariae 5 kilograms warm water soaking 12 hours, then pull out standby；

2. by Semen Tritici aestivi 1 kilogram warm water soaking 12 hours, then pull out and be spread out on Polypropylence Sheet, make it germinate in room temperature 25-30 DEG C, Spill little water thereon every day therebetween, in case Fructus Hordei Germinatus adhesion, through 3-6 days, by it and be 1. mixed in when Fructus Hordei Germinatus grows to 1-1.5 centimetre Go up cage together to steam 2-3 hour, put it in fermentation tank when then drying in the air to about 40 DEG C, add 0.5 kilogram of compound enzyme, in greenhouse 25-30 DEG C makes it ferment, and constantly stirs up and down therebetween so that it is Pulp Citrulli juice 68.5 kilograms uniformly, is poured into, not after 4 days by fermentation Disconnected agitation, continues to ferment 6 days in room temperature 25-30, when giving out a large amount of aroma in wine with dregs by Sal 25 kilograms addition, and constantly stirs Dynamic, after Sal is completely dissolved, stops agitation, and fermentation tank is sealed, standing for fermentation 3 months at normal temperatures, then filter Bottling, sterilizing are finished product.

Claims

1. the preparation method of Citrullus vulgaris soy sauce, it is characterised in that it is formulated by following components in percentage by weight:

Semen Tritici aestivi 0.5-3% Semen setariae 1-8% Sal 10-30%

Pulp Citrulli juice 35-85% compound enzyme 0.1-1.5%

The preparation method of above-mentioned Citrullus vulgaris soy sauce, comprises the following steps:

1. by Semen setariae warm water soaking 12 hours, then pull out standby；

2. by Semen Tritici aestivi warm water soaking 12 hours, then it is spread out on Polypropylence Sheet, makes it germinate in room temperature 25-30 DEG C, therebetween every day Spill little water thereon, in case Fructus Hordei Germinatus adhesion, through 3-6 days, when Fructus Hordei Germinatus grows to 1-1.5 centimetre by itself and the upper cage that 1. mixes Steam 2-3 hour, put it in fermentation tank when then drying in the air to about 40 DEG C, add compound enzyme, make it ferment in 25-30 DEG C of greenhouse, Constantly stir up and down therebetween so that it is Pulp Citrulli juice uniformly, is poured into after 4 days, and constantly stirred by fermentation, continue in room temperature 25-30 DEG C Ferment 6 days, when giving out a large amount of aroma in wine with dregs, Sal added, and constantly stir, after Sal is completely dissolved, stops agitation, And fermentation tank is sealed, standing for fermentation 3 months at normal temperatures, then filter bottling, sterilizing is finished product.

The preparation method of Citrullus vulgaris soy sauce the most according to claim 1, it is characterised in that it

Formulated by following components in percentage by weight:

Semen Tritici aestivi 1% Semen setariae 5% Sal 25%

Pulp Citrulli juice 68.5% compound enzyme 0.5%.