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Method for brewing pumpkin sauce

A pumpkin and soy sauce technology, which is applied in the field of condiment processing, can solve the problems that fresh pumpkins are not easy to store, and achieve the effects of protecting gastric mucosa, helping digestion, and fragrant smell

Inactive Publication Date: 2015-01-07
胡本奎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that fresh pumpkin is not easy to store, and to provide a brewing method of pumpkin soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A brewing method of pumpkin soy sauce, the specific operation steps are:

[0017] A. Raw material processing: stack the well-ripe pumpkin with bright yellow skin for 2-3 days in a cool place to convert the starch in the pumpkin into sugar, cut the pumpkin into 5 pieces, pull out the pulp, and cut off the handle and end Hard and thick skin; wash the soybeans with water, drain the water and add;

[0018] B. Steaming material: Cut the clean pumpkin meat into small pieces, put it in the steamer after drying for 3-4 days, and steam it in the steamer. When the steam rises to the top of the cage, steam it for 1 hour until it is cooked and steamed thoroughly;

[0019] C. Fermentation: Pour the steamed pumpkin into a sieve, sprinkle flour at a ratio of 5%, spread it evenly on the mat, with a thickness of 5 cm; finally, cover it with a layer of clean gauze to facilitate fermentation; after 8 - After 10 days of fermentation, a layer of white hairs will gradually grow on the top o...

Embodiment 2

[0025] A brewing method of pumpkin soy sauce, the specific operation steps are:

[0026] A. Raw material processing: stack the well-ripe pumpkin with bright yellow skin for 2-3 days in a cool place to convert the starch in the pumpkin into sugar, cut the pumpkin into 5 pieces, pull out the pulp, and cut off the handle and end Hard and thick skin;

[0027] B. Steaming material: Cut the clean pumpkin meat into small pieces, put it in the steamer after drying for 3-4 days, and steam it in the steamer. When the steam rises to the top of the cage, steam it for 1 hour until it is cooked and steamed thoroughly;

[0028] C. Fermentation: Pour the steamed pumpkin into a sieve, sprinkle flour at a ratio of 5%, spread it evenly on the mat, with a thickness of 5 cm; finally, cover it with a layer of clean gauze to facilitate fermentation; after 8 - After 10 days of fermentation, a layer of white hairs will gradually grow on the top of the raw materials. After 10-12 days, the white hairs ...

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PUM

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Abstract

The invention discloses a method for brewing pumpkin sauce and belongs to the field of flavoring processing. The method is characterized by adopting the processing process flows of treating raw materials, steaming the materials, fermenting, drying sauce in the sun, flavoring, packaging and forming a finished product. The method has the beneficial effects that the product produced by the method is reddish brown in color and luster, is faint-scent in odor and has a unique pumpkin flavor; the product is beneficial to protecting gastric mucosa protection and helping digestion, has special treatment effects on the prevention and treatment of diabetes and the lowering of blood sugar and is convenient to eat and simple in operation.

Description

technical field [0001] The invention relates to a processing method of condiments, in particular to a brewing method of pumpkin soy sauce. Background technique [0002] Pumpkin belongs to Cucurbitaceae, native to tropical South America, and is an annual herbaceous vine. Large leaves, tendrils, yellow flowers, unisexual, born in leaf axils, monoecious; fruit is gourd, bright orange-red when mature, also golden, orange-yellow, the lower part is often gray-green; melon shell is hard, not cracked, nearly The handle is thick and oblate, and the lower part is obviously thinner, forming three protrusions. The overall shape is slightly like an incense burner, with many seeds. [0003] The role of gourd: 1. Detoxification: gourd contains vitamins and pectin, pectin has good adsorption, can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, can play a role in detoxification. 2. Protect the gas...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
CPCA23V2002/00A23V2200/328
Inventor 胡本奎
Owner 胡本奎
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