CN1593212A

CN1593212A - Watermelon soybean paste and its production method

Info

Publication number: CN1593212A
Application number: CNA2004100244040A
Authority: CN
Inventors: 刘清华
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-06-25
Filing date: 2004-06-25
Publication date: 2005-03-16
Anticipated expiration: 2024-06-25
Also published as: CN1261043C

Abstract

The invention discloses a watermelon thick broad-bean sauce and method for its preparation, wherein the constituents include soybean, flour and table salt, the sauce also contains watermelon pulp. The percentage by weight of each constituent are, watermelon 150-300 parts, table salt 2-5 parts, soybean 8-15 parts, and flour 6-9 parts.

Description

Watermelon thick broad-bean sauce and preparation method thereof

Technical field

The present invention relates to a kind of thick broad-bean sauce and preparation method thereof, relate in particular to a kind of watermelon that adopts as thick broad-bean sauce of raw material and preparation method thereof.

Background technology

Thick broad-bean sauce is a kind of common food, and special taste is very popular.But its making raw material of present thick broad-bean sauce is single, and taste is similar, and nutriment is few, also contain certain chemical addition agent, long-term edible can produce certain harm, and existing thick broad-bean sauce can not satisfy the needs that people suit one's taste and change, can not make it have multiple nutrients human body.

Summary of the invention

The present invention is exactly in order to address the above problem, and watermelon thick broad-bean sauce of a kind of advantages such as to have delicate fragrance good to eat, nutritious, all-ages and preparation method thereof is provided.

For achieving the above object, the present invention adopts following technical scheme: a kind of watermelon thick broad-bean sauce, and it contains soya bean, flour, salt etc., it is characterized in that: it also contains flesh of Pulp Citrulli, and each composition ratio by weight is: watermelon 150-300 part, salt 2-5 part, soya bean 8-15 part, flour 6-9 part.Optimum weight part proportioning of described each composition is: 200 parts of watermelons, 3 parts of salt, 10 parts of soya beans, 7 parts in flour.

A kind of method of making the described watermelon thick broad-bean sauce of claim 1, it has the following steps: soya bean is cleaned with pure water soaked 10-14 hour earlier; Used the high pressure pan boiling then 5-10 minute, taking out well-done soya bean dries in the air to room temperature, the soya bean that dries well then mixes with flour in proportion, place shady and cool stuffy place fermentation 6-8 days, it is characterized in that: the soya bean that ferments is mixed with flesh of Pulp Citrulli, salt in proportion, put into container and add to be put in behind the transparency cover under the sunlight and got final product in airing 14-17 days.

Should litter coral earlier during fermentation, careless coral upper berth one deck edible paper, edible paper upper berth soya bean, soya bean upper berth one deck edible paper, lid layer grass coral again on the edible paper.

Should stir once every 2-3 hour during airing in the sun.

The present invention has added flesh of Pulp Citrulli in the raw material of making thick broad-bean sauce, owing to contain rich nutrient substances in the watermelon, the nutritive value that thick broad-bean sauce is had is higher, and has one delicate fragrance on taste, and is all-ages.Not using any chemical addition agent in manufacturing process, can eat for a long time, is a kind of green health food.

The specific embodiment

Watermelon thick broad-bean sauce of the present invention, it consists of soya bean, flour, salt, flesh of Pulp Citrulli, and each composition is soya bean 8-15 part by weight, watermelon 150-300 part, salt 2-5 part, flour 6-9 part, optimum weight part of each composition are 10 parts of soya beans, 200 parts of watermelons, 3 parts of salt, 7 parts in flour.

The preparation method of this watermelon thick broad-bean sauce is: since the lunar calendar May in every year, earlier soya bean being cleaned the back with pure water soaked 10-14 hour, used the high pressure pan boiling then 5-10 minute, taking out well-done soya bean dries in the air to room temperature, then soya bean and flour are mixed in proportion, stuffy place spreads careless coral in the cool place, grass coral upper berth one deck edible paper, the soya bean that mixes is layered on the paper, cover one deck edible paper then, lid layer grass coral again on the paper, allow it ferment 6-8 days, the soya bean that ferments can grow green mycelia, and can be exposed to the sun soya bean in the sun 2 hours this moment, and the soya bean that will be bonded to piece is twisted with the fingers and opens, then with the soya bean that ferments in proportion with flesh of Pulp Citrulli, after mixing, puts into salt big basin or cylinder, add and be placed under the sunlight airing 14-16 days behind the glass cover and get final product, the airing time was preferably about 15 days, should stir once every 2-3 hour when airing.

When edible, now 2 portions of edible oils are put into pot and be heated to 20-35 ℃, 0.5 portion of ginger is put into pot, when oily temperature is 40 ℃, put into 10 portions of thick broad-bean sauce, stir-fry fast, pour 3-4 part water into, put into 1-2 part green onion again, add 0.5 portion of sugar, heat after 20 seconds, put into 0.3 portion of monosodium glutamate, the half a minute that stir-fries gets final product.

Claims

1, a kind of watermelon thick broad-bean sauce, it contains soya bean, flour, salt etc., and it is characterized in that: it also contains flesh of Pulp Citrulli, and each composition ratio by weight is: watermelon 150-300 part, salt 2-5 part, soya bean 8-15 part, flour 6-9 part.

2, watermelon thick broad-bean sauce according to claim 1 is characterized in that: optimum weight part proportioning of described each composition is: 200 parts of watermelons, 3 parts of salt, 10 parts of soya beans, 7 parts in flour.

3, a kind of method of making the described watermelon thick broad-bean sauce of claim 1, it has the following steps:

Earlier soya bean is cleaned with pure water and soaked 10-14 hour; Used the high pressure pan boiling then 5-10 minute, taking out well-done soya bean dries in the air to room temperature, then the soya bean that dries well is mixed with flour in proportion, place shady and cool stuffy place fermentation 6-8 days, it is characterized in that: the soya bean that ferments is mixed with flesh of Pulp Citrulli, salt in proportion, put into container and add transparency cover and be placed under the sunlight and got final product in airing 14-17 days.

4, the preparation method of watermelon thick broad-bean sauce according to claim 3 is characterized in that: should litter coral earlier during fermentation, careless coral upper berth one deck edible paper, edible paper upper berth soya bean, soya bean upper berth one deck edible paper, lid layer grass coral again on the edible paper.

5, according to the preparation method of claim 3 or 4 described watermelon thick broad-bean sauce, it is characterized in that: should stir once every 2-3 hour during airing in the sun.