CN1276174A

CN1276174A - Water melon paste and its preparing process

Info

Publication number: CN1276174A
Application number: CN99112978A
Authority: CN
Inventors: 王振国
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-06-04
Filing date: 1999-06-04
Publication date: 2000-12-13
Anticipated expiration: 2019-06-04
Also published as: CN1099844C

Abstract

A water melon paste is prepared from water melon (60 wt.%), soybean (20 wt.%), wheat flour (6 wt.%) and table salt (14 wt.%) through mixing. Its advantages are rich nutrients, and refreshing fragrance.

Description

Watermelon jam and manufacture method thereof

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

People like the edible paste flavouring in daily life, and 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.The sauce condiment kind is a lot of at present, as salty sauce, thick broad-bean sauce etc.These sauce primary raw materials are to be made by soybean and salt, though nutritious, taste is more single.

Purpose of the present invention provides a kind of sauce made from flesh of Pulp Citrulli, have nutritious, delicate fragrance is good to eat, and is of value to the sauce condiment of health.

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

Watermelon jam is mixed with by flesh of Pulp Citrulli 60-70%, soya bean 20-30%, flour 4-14%, salt 4-15%.Above-mentioned percentage by weight.

The process of preparation watermelon jam:

Get soya bean in proportion, be soaked in water one day, cook, while hot, get flour in proportion, with flour soya bean is wrapped, put into container fermentation for the first time more than 25 ℃ at normal temperature, fermented 5-7 days, it is dried, the cloth bag of packing into, it is standby to be placed on the ventilation.The soya bean of getting in proportion after the flesh of Pulp Citrulli and the first time ferment is placed in the container together.Get salt in proportion, evenly be sprinkling upon on the flesh of Pulp Citrulli, more than 25 ℃, carry out the fermentation second time at normal temperature, fermentation time 30-40 days,, fall up and down with the bamboo cake every night at the 4th day of fermentation for the second time, make its fermentation evenly, fermentation for the second time expires, and watermelon jam is carried out disinfection, sterilizes, packs, is finished product.

7 months watermelon jam shelf-lifves.

Watermelon jam is nutritious, the sauce class flavouring that delicate fragrance is good to eat.Well-known watermelon juice multi-flavor is sweet, cool in nature tasty and refreshing.Analyze according to Chinese Academy of Medical Sciences research institute of nutrition, the nutritional labeling of watermelon has glucose, vitamin A, B, C, tens kinds of protein, fat, carbohydrate, carrotene etc.Watermelon not only has abundant nutrition, and very high medical value is arranged.Put down in writing on the Compendium of Material Medica according to Li Shizhen (1518-1593 A.D.) work, watermelon can " disappear and tiredly quench the thirst, separates hot summer weather, treats larynx numbness, controls bloody flux ".Therefore eat watermelon summer in right amount the protection health is had certain beneficial effect.Soya bean is on record high nutritive value food, eats bean product more, helps the health of the popular feeling, brain, blood vessel.Flour is not only nutritious, and can quicken the fermentation of soya bean.

Watermelon jam explodes egg-paste, makes pork braised in brown sauce as seasoning matter, has more the delicate fragrance taste.

Embodiment 1

Watermelon jam is by flesh of Pulp Citrulli 60%, soya bean 20%, and salt 14%, flour 6% is mixed and made into.Aforementioned proportion is a weight ratio.

Embodiment 2

Get 20 kilograms of soya beans, be soaked in water one day, cook, while hot, get 6 kilograms in flour again, soya bean is wrapped, put into container fermentation for the first time more than 25 ℃, fermented 5-7 days, it is dried at normal temperature with flour, the cloth bag of packing into, it is standby to be placed on the ventilation.The soya bean of getting after 60 kilograms of the flesh of Pulp Citrulli and the first time ferment is placed in the container together.Get 14 kilograms of salt, evenly be sprinkling upon on the flesh of Pulp Citrulli, more than 25 ℃, carry out the fermentation second time at normal temperature, fermentation time 30-40 days,, fall up and down with the bamboo cake every night at the 4th day of fermentation for the second time, make its fermentation evenly, fermentation for the second time expires, and watermelon jam is carried out disinfection, sterilizes, packs, is finished product.

Summer, watermelon went on the market in a large number, and keeping and transportation are very difficult, easily cause waste.Make watermelon jam with flesh of Pulp Citrulli, for the sauce class has increased new varieties, and keeping, convenient transportation, in the area of producing melon ground, the melon grower plants melon in a large number, pay very big work, because keeping, transportation inconvenience, it is many to cause the melon grower to plant melon, but is difficult for getting rich, make watermelon jam with flesh of Pulp Citrulli and help the melon grower and get rich, also help the consumer health.

Claims

1, watermelon jam is characterized in that by flesh of Pulp Citrulli 60-70%, soya bean 20-30%, and flour 4-14%, salt 4-15% is mixed and made into.

2, the manufacture method of watermelon jam is characterized in that getting in proportion soya bean, is soaked in water one day, cooks, while hot, get flour more in proportion, soya bean is wrapped, more than 25 ℃, put into container fermentation for the first time at normal temperature with flour, fermented 5-7 days, it is dried, the cloth bag of packing into, it is standby to be placed on the ventilation; The soya bean of getting in proportion after the flesh of Pulp Citrulli and the first time ferment is placed in the container together; Get salt in proportion, salt evenly is sprinkling upon on the flesh of Pulp Citrulli, more than 25 ℃, carry out the fermentation second time at normal temperature, fermentation time 30-40 days, at the 4th day of fermentation for the second time, fall up and down with the bamboo cake every night, make its fermentation evenly, fermentation for the second time expires.Watermelon jam is carried out disinfection, sterilizes, packs, be finished product.

3, watermelon jam according to claim 1 is characterized in that getting by weight flesh of Pulp Citrulli 60%, soya bean 20%, and salt 14%, flour 6% is mixed and made into.