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Original ecological fermented burdock watermelon sauce

A watermelon paste, fermentation type technology, applied in application, food preparation, food science and other directions, can solve the problems of short storage period of watermelon, large individual burdock and difficult transportation, etc., and achieve the effect of easy preservation, unique flavor and promotion of development.

Inactive Publication Date: 2012-02-01
张勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flesh of watermelon is crisp and tender, sweet and juicy, rich in mineral salts and multivitamins, clearing heat and relieving summer heat, and has auxiliary curative effect on the treatment of diseases such as nephritis, diabetes and cystitis, but so far there is no food that combines burdock and Watermelon can effectively combine the two to provide people with more comprehensive nutrients.
And, the storage period of watermelon is shorter, and burdock individual is bigger, is difficult for transportation, how to solve these difficult problems, with the convenience of people's edible, there is not yet a better solution so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] Calculated based on 100 kilograms of finished burdock watermelon sauce, the raw materials used are: 30 kilograms of salted diced burdock, 25 kilograms of watermelon, 25 kilograms of bean koji, 10 kilograms of salt, 8 kilograms of water and 2 kilograms of spices.

[0009] The process is as follows: (1) Soybeans are processed by a screening machine to remove impurities, put into clear water to fully soak and expand, and then steamed for 3 hours under normal pressure, and the beans can be kneaded into biscuit shapes by hand, then mixed with flour and cooled , inoculate and make koji; (2) select fresh, moderately ripe, high-quality watermelon with high sweetness for watermelon, peel off the outer skin and cut into 3 cm cubes for later use; (3) sort and remove impurities from salted burdock, Rinse in clean water, then soak in 13°C salt water; (4) put bean koji, watermelon diced and spices into salt water and mix with burdock diced, and stir well; Stir 4-8 times, three months...

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PUM

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Abstract

The invention relates to a protogenic state fermenting type burdock-watermelon jam. The invention effectively combines the nutritional components of burdock and watermelon; by the unique protogenic state fermenting form of the invention, the burdock-watermelon jam has colorful color, tender quality, unique taste and strong and mellow fragrance and sauce taste, has the mouth feel characteristics ofsoftness, fragrance, freshness, sweetness, crispness, tenderness, salty taste, coolness and the like, is easy to preserve, is convenient to carry, leads the people to enjoy the taste of the burdock and the watermelon at any moment, provides an economic source for the people and promotes the development of the rural economic planting industry.

Description

technical field [0001] The utility model relates to a pickle, in particular to an original ecological fermented burdock watermelon sauce. Background technique [0002] Burdock is a kind of vegetable that is eaten with a plump and fleshy root neck. It is rich in protein, cellulose, carotene, vitamins and various mineral elements. Regular consumption of burdock can promote blood circulation, remove gastrointestinal garbage, and prevent premature aging of the human body. Aging, moisturizing the skin, preventing stroke and high blood pressure, clearing the intestines and detoxifying, lowering cholesterol and blood sugar, and suitable for long-term consumption by diabetics. Because burdock root contains inulin, it has a certain effect on rheumatoid and antifungal, and also has a good preventive and inhibitory effect on cancer and uremia, so it is known as the best blood purifier of nature. The flesh of watermelon is crisp and tender, sweet and juicy, rich in mineral salts and mu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 张勇
Owner 张勇