Watermelon sauced bean and preparation method thereof

Abstract

The invention belongs to the technical field of sauced beans products, and in particular relates to a watermelon sauced bean and a preparation method thereof. The watermelon sauced bean is prepared from 30 parts of beans, 0.6 parts of starch, 0.03 parts of rhodotorula gracitis, 30 parts of water, 10-18 parts of salt, 10-20 parts of watermelon pulp, 1-3 parts of ginger powders, 0-2 parts of white spirit, 1-5 parts of chili powders and 0.5-2 parts of pepper powders. The preparation method comprises the following steps of: A. selecting and soaking beans; B. cooking beans; C. fermenting; D. cleaning infectious microbes; E. putting in a pot; F. adding seasonings; carrying out air-drying; and continuously carrying out air-drying after the air-drying in the step G is finished so as to prepare a dry product. Through the adoption of the preparation method, aspergillus oryzae is not required to be added, and the fermentation time is shortened; and the watermelon sauced beans are easy to prepare, nutritious, simple in appliances, low in cost, easily-controlled for environment and unique in flavor, and facilitates the preparation of ordinary families.

Description

technical field [0001] The invention belongs to the technical field of soy bean products, in particular to a watermelon soy bean and a preparation method thereof. Background technique [0002] In my country, soy beans have existed for a long time as a condiment or as a side dish. Existing soy bean production process generally comprises inoculation, koji making and fermentation process. In the inoculation step, the inoculated Aspergillus oryzae needs to strictly control the water content, inoculum amount, material temperature, ventilation rate, etc., and there are more complicated timing and complicated operations. When it is not good, it is easy to affect the flavor and taste of soy beans, and even lead to the failure of production. In addition, the fermentation of soy beans also takes a certain period of time. Long-term fermentation will cause the loss of nutrients in soybeans. Contents of the invention [0003] The purpose of the present invention is to provide a kind...

AI Technical Summary

Problems solved by technology

In the inoculation step, the inoculated Aspergillus oryzae needs to strictly control the water content, inoculum amount, material temperature, ventilation rate, etc., and there are complicated timing and complicated operations. When it is not good, it will easily affect the flavor and taste of soy beans, and even lead to the failure of production. In addition, the fermentation of soy beans also takes a certain amount of time. Long-term fermentation will cause the loss of nutrients in soybeans